Safe Food Handling
Handling and Storage

The greatest risk to quality and safety happens during food preparation and handling. It's during this time - when foods are exposed to possible temperature abuse - that contamination hazards are the greatest. Never allow foods to get cross-contaminated.

Procedure:

1. MEAT DEPARTMENT - always clean and sanitize between batches and between different meat species - like beef and pork. Different meat species must be stored and displayed separately. If possible, use different processing lines and equipment for different species.
   
   
2. Bulk displays of raw and ready-to-eat foods must be physically separated to prevent possible splatter cross-contamination from the raw to the cooked food.
   
   
3. DELI DEPARTMENT - it's important to cut cheese and meat on separate slicers. Always use separate equipment to process raw and cooked foods. Wash raw fruits and vegetables.
   
   
4. PRODUCE DEPARTMENT - melons should be washed, rinsed, sanitized in a pre-measured chlorine solution and air-dried before cutting. Grapes and berries need thorough rinsing before cutting.
   
   
5. Regularly remove trash and recyclables to their appropriate disposal areas.
   
   
6. When thawing foods for preparation, the only safe ways to do it are in the cooler, under cold running water, in a microwave oven or as part of the cooking process.
   
   
7. Never put supply bundles or cardboard boxes on food prep surfaces.
   
   
8. Never tap knives, bowls or other utensils on the edge of waste barrels. Use only approved containers.
   
   
9. Load tray racks from top down and unload from the bottom up. This prevents the possibility of residues and foreign objects from falling onto exposed foods.
   
   
10. Food should be obtained only from reliable sources which are government inspected.
    
    
11. Inspect all incoming orders at your receiving area. Check for obvious defects, damage, cleanliness and appropriate temperatures as well as quantity or count. Report any distressed product to your supervisor.
    
    
12. Practice good housekeeping. A place for everything and everything in its place is the rule here. Orderliness helps prevent contamination and helps stop cross-contamination (i.e., one kind of food contaminating another). You'll also prevent environmental bacteria found on boxes from contaminating food.
    
    
13. Store all foods and packaging 6" off the floor at all times and away from the wall when possible.
    
    
14. Store or display raw food separately or below cooked food. Juices from raw foods could drop onto the cooked food and contaminate it.
    
    
15. Protect all packaging materials from contamination. Remember to store all clean food containers upside-down to protect the food contact surface.
    
    
16. Never mix cooked and uncooked foods together.
    
    
17. Always keep foods covered when in storage. The exception is hot food chilling.
    
    
18. Make sure everything is dated. This ensures you're always using the freshest products and makes rotation of stock easy.
    
    
19. Follow a strict shelf-life policy for chilled, ready-to-eat foods to ensure maximum freshness.