Appendices (Cont'd)
1.1Cleaning of non frozen food equipment should include a weekly cleaning of the food compartment as a minimum to prevent bacteria growth from accumulating. Actual use and products may dictate more frequent cleaning. Circumstances of use and equipment design must also dictate the frequency of cleaning the display areas. Weekly washing down of the storage compartment is also recommended, especially for equipment subject to drippage of milk or other liquids, or the collection of vegetable, meat, crumbs, etc. or other debris or litter. Daily cleaning of the external areas surrounding the storage or display compartments with detergent and water will keep the equipment presentable and prevent grime buildup.
1.2Load levels as defined by the manufacturer must be observed.
1.3The best preservation is achieved by following these rules:
a)Buy quality products.
b)Receive perishables from transit equipment at the ideal temperature for the particular product.
c)Expedite perishables to the store’s storage equipment to avoid unnecessary
d)Care must be taken when cross merchandising products to ensure that potentially hazardous vegetable products are not placed in non refrigerated areas.
e)Display and storage equipment doors should be kept closed during periods of inactivity.
f)Minimize the transfer time of perishables from storage to display.
g)Keep meat under refrigeration in meat cutting and processing area except for the few moments it is being handled in processing. When a cut or tray of meat is not to be worked on immediately, the procedure should call for returning it to refrigeration.
h)Keep tools clean and sanitized. Since mechanical equipment is used for fresh meat processing, all such equipment should be cleaned at least daily and each time
a different kind of meat product comes in contact with the tool or equipment.
i)Make sure that all refrigeration equipment is installed and adjusted in strict accordance with the manufacturer’s recommendations.
j)See that all storage and refrigeration equipment is kept in proper working order by routine maintenance.
For further technical information, please log on to
34
