Rev. 0108
Appendices, Cont’d
ments with detergent and water will keep the equip- ment presentable and prevent grime buildup.
1.2Load levels as defined by Hussmann must be ob- served.
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 equip- ment to avoid unnecessary
d)Care must be taken when cross merchandising products to ensure that potentially hazardous vegetable products are not placed in non refriger- ated 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 refrigera- tion.
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 Hussmann’s recommendations.
j)See that all storage and refrigeration equipment is kept in proper working order by routine mainte- nance.
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