Handle meats and cheeses

CHAPTER 1, FOOD SAFETY

c. Use all salads, including the contents of a master container,

within 72 hours after opening. On each master container, mark the date and

time it is opened. Use only commercially prepared products purchased from

suppliers listed in the Directory of Sanitarily Approved Food

Establishments for Armed Forces Procurement or other government inspection

directories. Handle salads as follows:

(1) Sanitarily remove only the amount of salad expected to be

used/sold in 1 day from the master container and place in a clean,

sanitized pan in the display case. Label the pan with the date the master

container was opened, the lot number, the name of the supplier (if more

than one source of supply is used), and the expiration date.

(2) At the close of business each day, dispose of small amounts (1

quart or less) of leftover salad. Cover pans containing larger amounts

(more than 1 quart) with clean wrap and leave in the display case or place

into back-up refrigeration. Do not use aluminum foil, it will chemically

react with some foods. At the beginning of the next workday, place the

leftover salad into a clean sanitized pan. Position the pan so the leftover

salad will be used/ sold first. Never put salads from the display case

back into the master container.

d. Handle meats and cheeses as follows:

(1) Commercially prepared high moisture cheeses, luncheon meat

loaves, roast beef, ham, and similar products prepared and packaged by a

food processing plant shall be clearly marked, at the time the original

container is opened in a food establishment. Marking must indicate the

date by which the food shall be consumed, including the date the original

container was opened:

(a) All meats and cheese must be consumed within 7 calendar

days after opening. All meats and cheeses must be maintained at or below

41F.

(b) These items should be visually inspected upon each use and

discarded at the first sign of product deterioration.

e. Individually sliced and wrapped commercially prepared cheeses shall

be used or disposed of prior to their pull date. If visual inspection

reveals problems prior to the pull date the affected slices will be

disposed of as waste.