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The longer it stays in it, the more pathogens grow
4 hours or more you throw it out
Buy from suppliers who get their food from approved sources
Don't accept any product from an unapproved source
Schedule deliveries at off peak hours
Accept sign reject for deliveries
All deliveries should be inspected immediately
True for refridgerater, frozen products
Make sure they get a signed credit slip from the delivery person
Cold TCS food should be recieved at 45 celsius or lower
Make sure frozen food is frozen when recieved
Look for fluids at the bottom of package
The packaging of food and non item foods should be intact
The same goes for items with broken items
If wet, reject it.
Reject any item that shows signs of pests or pest damage
Reject those with swollen ends, rust, or dents
Work with suppliers to define the safety
Food should be rejected if it has a weird color or odor
Items should be rejected if slimy sticky or dry
Make sure products have an inspected stamp
Meat or poultry must have a USDA
Egg products must have inspection stamp to maintain quality and reduce cross contamination
Poor storage products can ruin the rhythm of operations
All TCS ready to eat food must be labeld within 24 hours
Make sure oldest inventory is used first
Method is called first in first out
Any food that needs time or temperature safety can only be stored for 7 days at 40 degrees or lower
Make sure theyre durable leak proof and sealed to cover them
Red flag is food in empty chemical containers
You have to keep them out the temperature zone
Cleaniless is a real issue with designated storage areas
Make cleaning right away a rule
Store refrigerated food at 41 farenheit degrees
Don't overload storages or freezers
The doors should be kept closed as much as possible
If raw meat and fish cant be stored by themselves. make sure theyre above raw food products
Heat and moisture are biggest dangers to canned food
Storerooms should be well ventilated
Dry food has to be stored away from walls
Keep dry food out of direct sunlight
Keep area clean
Everything that happens in the back of the house has in impact on the front of the house
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