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Product Review
- Food Allergies: Be aware of the most common allergens such as peanuts, shellfish, and dairy. Always inform customers about allergens in food and have procedures in place for allergic reactions.
- Thermometer Use: Use a thermometer to check food temperatures by inserting the probe into the thickest part of the food, avoiding bone and fat. Clean and sanitize the thermometer after each use.
- Receiving Area: Inspect all incoming items for damage, record temperatures of refrigerated and frozen goods, and reject items that are damaged or outside the acceptable temperature range.
- Refrigerate for Safety: Properly cover, label, and date all foods. Store refrigerated items at 40°F or below and keep them away from raw foods to prevent cross-contamination.
- Storeroom Basics: Maintain storeroom temperatures between 50°F and 70°F, use the First In, First Out (FIFO) system, and keep the area clean and organized.
