When purchasing food it should be ensured that the commercial sources comply with all applicable local, regional, and national sanitation laws
Incoming foods should be checked to ensure that they meet quality standards stated in the operation’s purchase specifications.
Know what to look for when receiving food - Does the delivery vehicle look sanitary? Is the delivery case damaged? Does it look like there is insect/rodent contamination? Are there foul odors? Do the frozen goods seem partially thawed?
Upon receiving food, make sure it is stored correctly. Store frozen foods in original containers. Store flour and rice etc. in rust-proof and corrosion resistant containers with tight-fitting lids.
Recommended refrigeration temperatures:
Produce 45°F (7°C) or below
Dairy and Meat 40° F (4°C) or below
Seafood 30°F (-1°C) or below
Freezer temperatures should be 0°F (-18°C) or below
Temperatures for dry food products should be between 50°F (10°C) and 70°F (21 °C); relative humidity should range from 50% to 60%.
When preparing foods, make sure to follow basic sanitation procedures. Keep hands clean. Keep equipment clean. When thawing frozen foods make sure to do so:
In refrigerated units
Under running water at a temperature of 70°F (21 °C) or below
In a microwave oven if the product will be immediately transferred to other cooking equipment as part of the cooking process - for example, when steaks are charbroiled from their frozen state.
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Portoghese brasiliano
Once food is ready, it must be served at once. Leftovers must be stored in the refrigerator immediately to prevent bacteria growth. Employees must also learn appropriate handling protocols for glass wares to prevent transfer of bacteria from hand to wares.
sick employee should report for work till well and always stored food the right place...Remember to wash the food before preparing them
Check on delivery source as this may give rise to query the state of produce on arrival.
Food sanitary handling must be observed critically
It would be nice to have the studies mentioned that you are getting the temperatures from!
Must always follow all sanitation procedures especially when handling food. From purchasing to storage at correct temperatures and correct cooking temperatures and procedures.
Can every employee make checks to food conditions?
Always store food in the correct place upon receiving it.
this sums it all
follow all rules