IGSSB-SHVSS-0302
14
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 in-
stalled 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.
