文档介绍：Safe Food Handling Procedures
Page Standards
2 PURCHASING AND RECEIVING
3 DRY STORAGE
4 REFRIGERATED STORAGE
4 FROZEN STORAGE
5 PREPARATION -- Miscellaneous
5 PREPARATION – Fruits and Vegetables
5 PREPARATION -- Ice
6 TRANSPORTING
7 Table 1: Criteria for Accepting or Rejecting a Food Delivery
9 Table 2: Storage Guidelines for Specific Foods
11 Table 3: Commercially Packaged Potentially Hazardous Foods and the Three Day Rule
12 Table 4: Foods Exempt from the Buy American Rule
13 Handout 1: Calibrating Bimetallic Thermometers
14 Handout 2: Measuring Food Temperatures
Description: The standards presented in this section are based on the 2005 FDA Food Code. Safe food handling procedures address the safe handling of food from purchasing to service. Standards that address facilities, equipment, cleaning, sanitizing, pest control, and workers are outlined in Section 4: Prerequisite Programs.
PURCHASING AND RECEIVING
MONITORING
FREQUENCY
All food is from an approved source. An approved source is a licensed/permitted food establishment. Whole, uncut fresh produce -- fruits and vegetables -- can be purchased from any source. The District Central Office will identify approved sources of produce.
Annual
Temperature-controlled delivery vehicles used to deliver foods to the warehouse are clean. Refrigeration vehicles must be at 41oF or colder and frozen storage vehicles must be at 0oF.
Daily
Food is inspected within 10 minutes of delivery using the criteria outlined in Table 1: Criteria for Accepting or Rejecting a Food Delivery. Food that is rejected is segregated from all other items until returned to the vendor.
As needed – note on invoice
The temperature of refrigerated and cooked foods is taken within ten minutes of delivery using the guidelines outlined in Table 1: Criteria for Accepting or Rejecting a Food Delivery. Frozen foods are checked to be sure they are rock solid and no water marks appear on the packaging. Food that is not at proper tempe