Policy24 – Secondary Shelf Life (Category 1) (Cont'd)
Food Handling and Storage
The key to keep food safe during storage is to keep it out of the temperature danger zone (5 ℃ to 65 ℃ ) where harmful bacteria, pathogens, can grow and reproduce. Inadequate temperature control is the most common cause of food poisoning.
Control of cooked food and ready to eat food in chillers is critical.
Employees need to demonstrate that they understand the correct application of the date/colour coding system for all foods being handled.
‘Color coded label charts’ should be posted on cold storage facility doors etc. It is highly recommended that shelving in all storage facilities (i.e. dry store through chiller etc) be assigned or dedicated to specific food groups e.g. dairy, salads, thawing meat etc.
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