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Use FIFO
Prevent cross-contamination
Check food andstorage temperatures
Wrap and label foods
Keep areas clean and dry
Don’t overload
Store food indesignated areas
Discard potentiallyhazardous foods within seven days
Food Meat, Poultry,
Fish, Eggs, Dairy
Live Shellfish and Crustacea
Produce
Canned/Dry Foods
MAP, vacuum packed, sous vide
Temperature 41ºF (5ºC) or lower
45ºF (7ºC) or lower
Storage temperatures vary
50ºF to 70ºF (10ºC to 21ºC)
41ºF (5ºC) or lower or as per manufacturer
Separately from cooked/ready- to-eat foods
Below ready-to-eat/ prepared foods
As indicated in the illustration
Store raw meats
What step should be taken if a raw food has dripped onto a ready-to-eat/cooked product?
What step could have been taken to avoid this?
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