Quantcast Refrigerated Storage

 

Click here to make tpub.com your Home Page

Page Title: Refrigerated Storage
Back | Up | Next

Click here for thousands of PDF manuals

Google


Web
www.tpub.com

Home

   
Information Categories
.... Administration
Advancement
Aerographer
Automotive
Aviation
Construction
Diving
Draftsman
Engineering
Electronics
Food and Cooking
Logistics
Math
Medical
Music
Nuclear Fundamentals
Photography
Religion
   
   

 



CHAPTER 1, FOOD SAFETY
be covered and stored below any cooked foods or foods, such as salads,
which will receive no cooking or reheating before serving.
f. Non acidic bulk food, such as cooking oil, syrup, salt, sugar, or
flour, should be stored in the original product package or container.
(1) If bulk packages of flour, sugar and similar items are open,
store packages in containers with tight fitting lids that meet NSF
International standards for food service.  Label the container with the
common name of the food. The plastic garbage bags available through the
supply system generally do not meet requirements for food contact.
g. Do not use galvanized metal cans for storage of wet foods or
beverages.
h. Only food items will be stored in food storage spaces.
3-4.2 Refrigerated Storage
a. Proper temperature control is the most effective means of
minimizing the risk of foodborne illness and reducing loss through
spoilage.  One "nonproduct" or built-in air measuring thermometer must be
provided in all refrigerated storage spaces. Thermometers or air measuring
devices must be readily observable, easily readable, numerically scaled,
and accurate to +3F at the critical range.  Mercury thermometers are
prohibited. The temperature sensor of the thermometer must be positioned to
register the warmest air in the refrigerated space.
(1) To maintain product temperatures, check refrigerator
temperature frequently, especially at times of peak load and low load.
Make adjustments as required.
(2) Primary attention should be placed on monitoring product
temperatures.
(3) Required temperature ranges are 32-41F for refrigeration and
0F or below for freezers.
(4) Frost or glaze ice must not be allowed to accumulate
to more than 1/4 inch in thickness on the interior surfaces or on the
refrigeration coils.
(5) The interior surfaces of refrigerated storage units must be
routinely washed with warm water and hand warewashing detergent then rinsed
with warm potable water.
(6) Temperature logs must be maintained for all bulk cold storage
spaces.  Accurate entries will be made at least twice daily.  Any prolonged
deviation (more than four hours) from the recommended storage temperatures
55


Privacy Statement - Press Release - Copyright Information. - Contact Us

Integrated Publishing, Inc.