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Food Safety Manual 2 Fresh Meat Code Dating Scale should be set to the current date and actual time. Scale should be set with the following code dates:

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Presentation on theme: "Food Safety Manual 2 Fresh Meat Code Dating Scale should be set to the current date and actual time. Scale should be set with the following code dates:"— Presentation transcript:

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2 Food Safety Manual

3 2 Fresh Meat Code Dating Scale should be set to the current date and actual time. Scale should be set with the following code dates: Fresh Pork4 days Fresh Beef4 days Ground Beef 2 days Chill Pack Chicken4 days Ý ÝThe product is to be marked down prior to or on the sell by date. Ý ÝThe dating should never exceed beyond the sell by date. Ý ÝNever display or sell product beyond the sell by date. Ý ÝCode dating is to be used as a guideline only. Ý ÝThe quality and freshness of the product is the determining factor when pulling product from the case. Ý ÝThe code dating is only as good as the temperatures in which the product has been held.

4 Food Safety Manual3 Effects of Proper Lighting Save-A-Lot requires all fresh meat cases to have natural tubes with covers or equivalent. Lights over the coffin style fresh meat case should hang approximately 8 feet off the floor directly over the fresh meat case.

5 Food Safety Manual4 COOLER TEMPERATURES If your cooler is 34 degrees or warmer, you will definitely have trouble with shelf life. The high temperature will cause bacteria involved with spoilage and discoloration, even though it may take a day or so to surface. Make sure the temperature of your cooler is down to 28 to 32 degrees.

6 Food Safety Manual5 DISPLAY CASE TEMPERATURE Proper case temperature is very important. k k Hold the case temperature at 28 to 32 degrees. Meat will begin to freeze at 27 degrees. k k Spread your product out rather than making high stacks. Create a uniformed flow of merchandise with lower stacks. Cold air is forced from the back of the meat case. High stacking of product will prevent cold air, which is heavier than warm air, from flowing evenly across the meat to the front of the case. Correct airflow means extended shelf life.

7 Food Safety Manual6 SANITIZING THE MEAT DEPARTMENT When cleaning floors, walls and ceiling in the coolers and prep rooms, shut the air circulation fan off. If you dont, the cleaning solution will evaporate almost as fast as you apply it. Be sure the department is well lit. This makes it easier to see grease, dirt and meat scraps. Well litNo air circulation

8 Food Safety Manual7 EQUIPMENT Power equipment, such as the band saw, steak cuber and slicer should be dismantled and cleaned daily. The grinder should be dismantled and cleaned after each grind. After cleaning and sanitizing, leave the equipment dismantled to air dry. Knives, scrapers, hand tools and trays should be cleaned and sanitized daily and allowed to air dry. OSHA requires a lock out system. Equipment Good Sanitation Wholesome Shop +=

9 Food Safety Manual8 SANITATION & TEMPERATURE CONTROL It is very important to know how to control the temperature in your meat department. It is not difficult, but you must be consistent if you want to keep color, bloom and shelf life. Meat will stay fresher longer. Consistent temperature will help in longer storage time and shelf life. Fewer re-wraps and markdowns will be the result. Shrink will be reduced. Bacteria growth will be less and you will see greater profits and increased customer satisfaction. Proper temperature control will give beef, pork and poultry more cooler and shelf life. Good Temperatures and sanitation Poor temperature and sanitation = SHRINK = PROFITS

10 Food Safety Manual9 SANITATION PRACTICES Identify a clean up personnel. Give cleaning instructions for each piece of equipment. Use 140-degree hot water to be effective. Use an USDA approved sanitation system and always follow instructions.

11 Food Safety Manual10 SANITATION & TEMPERATURE CONTROL SANITATION & TEMPERATURE CONTROL (Continued) There is a poor practice in the meat industry. This problem is that cooler and prep room doors are propped or left open to make the temperature more comfortable to work in. This practice causes several problems: Actually makes it colder in prep room and cooler. The unit constantly runs. å åEventually, frost forms on the coils, this will reduce temperature until the system goes into defrost. This accelerates deterioration of product; and reduces shelf life. Close Door

12 Food Safety Manual11 DISPLAY CASES Cases should be clean at all times. Wipe inside and outside daily with a general alkaline cleaner. The racks and the bottom of the case should be cleaned and sanitized weekly. Glass and mirrors should be cleaned daily.

13 Food Safety Manual12 EMPLOYEES Have a standard program of cleanliness. Require clean hands, clothing and good personal hygiene at all times. Require clean caps, jackets and aprons at the start of each day and changes as needed throughout the day. Employees should wash hands thoroughly before starting work and after each restroom visit. Fingernails should be kept trimmed and clean. Employees should not use tobacco in any form while working in the meat department. Anti- bacteria soap should be provided at each hand sink.

14 Food Safety Manual13 MEAT HANDLING Place all meat in cooler upon arrival to the store. We recommend not placing boxes on cutting tables to prevent contamination. Use meat products on a first in, first out basis. Date all meat with a receiving date on the outside of the box, large enough to be easily seen. Clean tables whenever you change processing of species and before going to the next.

15 Food Safety Manual14 HANDLING OF FROZEN MEAT PRODUCT As a general rule, any meat product received from the warehouse frozen, should remain frozen. This product should be stored, displayed and sold frozen. Never thaw frozen meat products and display them in the fresh meat case. The only exception would be Offal items. These item must have a label stating This product has been previously frozen. THAW

16 Food Safety Manual15 Frozen Meat items Sold Fresh

17 Food Safety Manual16 HANDLING PROCEDURES FOR CVP POULTRY The handling of CVP Poultry is not recommend because this product is potentially hazardous. If CVP Poultry is used by stores, the following steps should be taken to ensure food safety. S S Store product away from fresh beef and pork S S Use a container to catch any purge from boxes S S Use a separate table for packaging product S S Clean and sanitize table before and after use S S Never stack boxes on top of tables S S Store packaged product away from other meat product S S Make sure wrap is tight and leak proof

18 Food Safety Manual17 Proper Thawing Procedures 1. Thawing Product under refrigeration at 40 degrees Fahrenheit or less: Plan ahead, as large cuts of meat and poultry items take a long time to thaw. Provide adequate refrigeration space for below cooked, ready-to-eat foods. Use a pan to catch juices that will drip from thawing foods. This practice will help prevent cross contamination of ready to eat foods. 2. Thawing product by completely submerging under potable, running running water at 70 degrees Fahrenheit or below: The internal temperature of raw animal foods requiring cooking should not be above 40 degrees Fahrenheit, for longer than four hours. This thawing method requires a cleaned and sanitized prep sink, with an overflow device to allow the running water to remove loose food particles, etc. Care must be taken to prevent cross contamination of foods or surfaces near sink. When thawing is complete, all equipment, including the sink and other utensils used in the process should be thoroughly washed, rinsed and sanitized. This method is not recommended for larger food items.

19 Food Safety Manual18 E. COLI TESTING PROCEDURES

20 Food Safety Manual19 STEPS TO BE TAKEN DURING A U.S.D.A. E.COLI TESTING ¬ ¬Identify and record the name of the Agency represented (USDA, State Health, etc.), and notify your District and Division Managers. Division office notifies the St. Louis office. (DO NOT LEAVE A VOICE MAIL MESSAGE, MAKE SURE THAT YOU SPEAK WITH SOMEONE. Stay with the inspector throughout the inspection.) ­ ­Record where the sample will be taken to and the telephone number. Obtain a duplicate sample and record the internal temperature. If the sample is taken from the case, and was ground and wrapped at store level, the package should be divided so you can retain a sample. The sample should be over wrapped, placed in a bag and labeled for identification. Be sure to use a clean and sanitized knife to divide the sample. Mark the sample with the current date and freeze immediately. If possible, get the inspector to initial the sample. If the inspector takes a sample of MAP ground beef, a sample of product from the same lot will be sufficient. ® ®In most cases, the sample should be collected from the meat grinder, or prior to packaging. However, the inspector is at liberty to choose a sample of product from any point in the process. ¯ ¯All ground beef from the sample lot still in the back room should be counted and recorded. (Other information that is necessary is the PRODUCTION NUMBER, PRODUCTION DATE AND THE USE BY DATE ON THE FRONT OF THE CONTAINER).

21 Food Safety Manual20 STEPS TO BE TAKEN DURING A U.S.D.A. E.COLI TESTING E.COLI TESTING (Continued) ° ° If possible, have the inspector record that the grinder and all utensils used in preparation of the sampled lot have been cleaned and sanitized. Otherwise, have this process documented by the Store Manager on duty. ±Presumptive Positive ± If a Presumptive Positive on the sample taken is received, remove the lot from sale and hold all the product from the sampled lot until the positive is confirmed or the sample is found negative. If a positive is confirmed, the instructions from the regulatory agency regarding final disposition of the remaining product from the lot need to be followed. ² ² Inquiries from media personnel, TV, Radio, Newspapers, etc., must NOT be handled at store level. Should you receive such a call, please refer the inquiry to the Save-A-Lot Corporate Communications Manager, Dan Kimack at

22 Food Safety Manual21 E. COLI INSPECTION SIGN OFF FORM Please answer the following questions on Grinding Practices: 1.Is the store grinding beef trimmings at store level?________________ 2.Is the store mixing tube fine grind and trimmings together?_________ 3.Is the store grinding any pork for sausage?______________________ 4.How often is the grinder being cleaned and sanitized?_____________ I thoroughly understand the importance of promptly contacting Save-A- Lot and filling out the inspections form and faxing into the Save-A-Lot office immediately. Store Manager_____________________________________________ Meat Manager_____________________________________________ District Manager___________________________________________ Store Location_____________________________________________ Date________________

23 Food Safety Manual22

24 Food Safety Manual23 MEAT COOLER TEMPERATURE SHOULD BE MAINTAINED AT DEGREES CHECK EVERY MORNING BEFORE COOLER IS DISTURBED DOORS MUST BE KEPT CLOSED AT ALL TIMES

25 Food Safety Manual24 PREP-ROOM COOLER TEMPERATURE SHOULD BE MAINTAINED AT DEGREES CHECK EVERY MORNING BEFORE COOLER IS DISTURBED DOORS MUST BE KEPT CLOSED AT ALL TIMES

26 Food Safety Manual25 SUBJECT TO CHANGE Effective Date: August 1, 2001

27 Food Safety Manual26 Days of expected shelf life Extend Your Shelf Life Decrease Your Temperature Display case Optimum temperature Holding Cooler OPTIMUM PRODUCT TEMPERATURE Meat Product will remain unfrozen at 26 F and above, and its optimum temperature for maximum shelf life is 32. Therefore, to assure product freshness and customer satisfaction, store Meat Product at a temperature of 28 and 32 in your holding cooler. In the display case, set your discharge air to 22 to maintain an optimum temperature range between 28 and 32.

28 Food Safety Manual27 GRINDER SANITATION POLICY Clean & sanitize the grinder or mixer / grinder after each use. Follow the cleaning / sanitizing procedures below. Do not leave until all procedures are completed. All Grinder units must be cleaned & sanitized after each use. The Store Manager is responsible for Insurance Compliance of these policy & procedures.

29 Food Safety Manual28 CLEANING & SANITIZING PROCEDURES ¬ ¬DISCONNECT - power to the unit. ­ ­DISASSEMBLE - grinder & dispose of meat remaining in it. ® ®CLEAN - grinder parts with USDA - approved cleaner. ¯ ¯SANITIZE - grinder parts with USDA - approved sanitizer. ° °Allow unit to AIR DRY - ONLY then REASSEMBLE. UNIT IS NOW READY FOR USE NOTE: DO NOT WIPE DRY FOR ANY REASON


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