|Purchasing |
| |
|Food is purchased only from approved vendors to assure the safety of food served to customers. |
|Receiving |
|All food should be checked for proper conditions as it is received in the facility. |
|Storage |
|All food, chemicals, and supplies should be stored in a manner that ensures quality and maximizes safety of the |
|food served to customers. Employees who receive and store food maintain the storage areas, including dry, refrigerated, |
|and freezer storage, by following these step |
|Thawing Food |
|All foods will be thawed using appropriate practices to ensure food safety. |
|Preparing Cold Food |
|Temperatures of all potentially hazardous cold food will be taken during preparation to ensure safety of all food served |
|to customers. All food will be prepared using appropriate practices and procedures to ensure safety and sanitation. |
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