Rev. 0108
21
ments with detergent and water will keep the equip-
ment presentable and prevent grime buildup.
1.2 Load levels as defined by Hussmann must be ob-
served.
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 equip-
ment to avoid unnecessary warm-up and pro-
longed temperature recovery. Food store refrig-
erators 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 refriger-
ated 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 refrigera-
tion.
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
Hussmann’s recommendations.
j)
See that all storage and refrigeration equipment is
kept in proper working order by routine mainte-
nance.
Appendices, Cont’d
Summary of Contents for SCSS
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