IGIC-CID-0508
18
Appendices (Cont'd)
Hot
1.0 The most consistent indicator of display hot case
performance is temperature of the product itself.
NOTE: public Health will use the temperature of the product
in determining if the hot case will be allowed to display
potentially hazardous food. For the purpose of this
evaluation, product temperature above the FDA Food
Code 1993 temperature for potentially hazardous food
will be the first indication that an evaluation should be
performed. It is expected that all hot cases will keep
food at the FDA Food Code 1993 temperature to prevent
the sale of potentially hazardous food.
1.1 The following recommendations are made for the
purpose of arriving at easily taken and understood
data which, coupled with other observations, may
be used to determined whether a display refrigerator
is working as intended:
a) INSTRUMENT - A stainless steel stem-type
thermometer is recommended and it should have
a dial a minimum of 1 inch internal diameter. A
test thermometer scaled only in Celsius or dually
scaled in Celsius and Fahrenheit shall be accurate
to 1°C (1.8°F). Temperature measuring devices
that are scaled only in Fahrenheit shall be accurate
to °F. The thermometer should be checked for
proper calibration. (It should read 3°F when the
stem is immersed in an ice water bath).
b) LOCATION - The thermometer must be inserted
into the food itself to acquire proper food pulp
temperature.
c) READING - The thermometer reading should be
made only after it has been allowed to stabilize,
i.e., maintain a constant reading.
Loading Product: Cases should be allowed to
heat up for one hour before product is loaded.
Temperature adjustments: Allow 4 hours after
adjustment has been made before testing pulp
temperature of product.
d) OTHER OBSERVATIONS - Other observations
should be made which may indicate operating
problems, such as unsatisfactory product, feel/
appearance.
Appendix D - Recommendations to User -
Refrigerated
1.0 Hussmann Corporation provides instructions and
recommendations for proper periodic cleaning.
The user will be responsible for such cleaning,
including the cleaning of low temperature
equipment within the compartment and the cooling
coil area(s). Cleaning practices, particularly with
respect to proper refrigerator unloading and
warm-up, must be in accordance with applicable
recommendations.
1.1 Cleaning of non frozen food equipment should
include a weekly cleaning of the food compartment
as a minimum to prevent bacteria growth from
accumulating. Actual use and products may
dictate more frequent cleaning. Circumstances of
use and equipment design must also dictate the
frequency of cleaning the display areas. Weekly
washing down of the storage compartment is also
recommended, especially for equipment subject to
drippage of milk or other liquids, or the collection
of vegetable, meat, crumbs, etc. or other debris
or litter. Daily cleaning of the external areas
surrounding the storage or display compartments
with detergent and water will keep the equipment
presentable and prevent grime buildup.
1.2 Load levels as defined by the manufacturer must
be observed.
1.3 The best preservation is achieved by following
these rules:
a) Buy quality products.
b) Receive perishables from transit equipment at
the ideal temperature for the particular product.
c) Expedite perishables to the store’s storage
equipment to avoid unnecessary warm-up
and prolonged temperature recovery. Food
store refrigerators are not food chillers nor
can they reclaim quality lost through previous
mishandling.
d) Care must be taken when cross
merchandising products to ensure that
potentially hazardous vegetable products are
not placed in non refrigerated areas.
e) Display and storage equipment doors should
be kept closed during periods of inactivity.
f) Minimize the transfer time of perishables
from storage to display.
g) Keep meat under refrigeration in meat cutting
and processing area except for the few
moments it is being handled in processing.
When a cut or tray of meat is not to be
worked on immediately, the procedure should
call for returning it to refrigeration.
h) Keep tools clean and sanitized. Since
mechanical equipment is used for fresh
meat processing, all such equipment should
be cleaned at least daily and each time
a different kind of meat product comes in
contact with the tool or equipment.
i) Make sure that all refrigeration equipment is
installed and adjusted in strict accordance
with the manufacturer’s recommendations.
j) See that all storage and refrigeration
equipment is kept in proper working order by
routine maintenance.
