Page 32 - O Bunge Oils Resource Guide

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GOOD kiTChEN pRACTiCES / FOOD SAFETY proper food storage and handling
RAw pRODUCT
1 . Keep food on shelves or racks, not on the floor .
2 . Keep raw food separated from cooked foods . NOTE: If separate
areas are not available, place raw food below cooked food . 3 . Store poultry in containers that are deep enough to contain
liquid "run off" .
4 . Do not mix poultry, meats or seafood .
5 . Keep refrigerator/cooler between 34°F (1°C) and 40°F (4°C) .
6 . Keep freezer temperature between 0°F (-18°C) and -10°F (-23°C) . 7 . Keep poultry moist and chilled at all times .
8 . Do not allow product to sit at room temperature over two hours .
COOkED pRODUCT
1 . Keep food on shelves or racks, not on the floor .
2 . Keep cooked foods separated from raw foods .
3 . Keep food refrigerated between 34°F (1°C) and 40°F (4°C) . 4 . Refrigerate in small or shallow container to assure proper
chilling throughout .
DRY pRODUCT
1 . Store on shelves or racks, not on the floor .
2 . Keep humidity level at less than 50%, if possible .
3 . Keep storage area clean and free of rodents and insects . 4 . Keep storage area as close to 70°F (21°C) as possible .
ALL FOOD pRODUCTS
1 . Rotate on first in, first out basis .
2 . Keep food covered or wrapped to prevent drying .
3 . Remove spoiled product from storage area immediately and
then discard .
4 . Store sanitation products (soaps, cleaner, etc .) separate from
foods and packaging .