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1.2 Load levels as defi ned 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
Appendices (Cont'd)
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.
For further technical information, please log on to http://www.hussmann.com/products/ISLA.htm
