Food Storage. 1. Food storage procedures shall comply with CRFC standards, and HACCP principles guidelines.
Food Storage. Subrecipient shall adhere, but not be limited to, the following food storage requirement:
1. Food storage procedures shall comply with CRFC standards, and HACCP principles guidelines.
Food Storage a. You may store food in your room at your own risk. All food must be kept in tightly closed containers to help ensure effective pest control.
Food Storage. You will monitor your food storage both within your unit and within the fridge and freezer. You will ensure that all out-of-date food is immediately removed or disposed of and you agree that Phase Two shall be entitled to dispose of any out-of-date or otherwise spoiled food. You will properly store all food within your area to prevent access by insects or rodents or other pests.
Food Storage. 4.1.1. PARTNER will store food in a locked area and clearly labeled, stored or otherwise distinguished from any other foods or products that were received from other organizations, direct donations, administrative/program supplies.
4.1.2. Labeling and separation will also be used by the PARTNER to distinguish HFB food to be used for each authorized food program. Unrelated programming or activities, such as church dinners, staff meetings, volunteer luncheons, etc. For example: Pantry program food may not be stored with food that is used for a PARTNER’s spaghetti dinner.
4.1.3. PARTNER will store food in a clean, dry, well-ventilated, and rodent- and insect-free storage area. All food must be stored in an appropriate area approved by HFB during site inspections. HFB does not allow the storage of food in residential garages, sheds, storefronts, vehicles, for-profit businesses, or buildings that are not part of the food distribution/hot meal program. Further, storing and distributing food pantry product
4.1.4. PARTNER are encouraged to have a contract with a professional exterminator for pest control or conduct, document and maintain their monthly pest inspection.
4.1.5. PARTNER will store food away from the walls and six inches off the floor on pallets or shelves or in storage cabinets.
4.1.6. PARTNER’S dry and cold storage space must be adequately sized to ensure the wholesomeness of food that is stored and distributed. Stuffing and overstocking is not permitted.
4.1.7. If applicable, PARTNER will have cold storage space available for refrigerated and frozen items. Store refrigerated and frozen items in the appropriate units at the temperatures required by law. Refrigerators must have a temperature below 41 degrees Fahrenheit. Freezers must be maintained between 0 to -10 degrees Fahrenheit. Temperature logs are required for each unit.
4.1.8. Each PARTNER’S cold storage unit/compartment must have a thermometer installed that at all times, indicates the temperature of each unit/compartment. Note that a refrigerator/freezer (or combination) unit requires two thermometers - one for the refrigerator compartment and one for the freezer compartment.
4.1.9. PARTNER will accept food in “as-is” condition and may not return the items once taken from HFB or Agency Enablement Program.
4.1.10. PARTNER will rotate all stock. PARTNER will distribute food based on the First-In, First-Out (FIFO) method.
4.1.11. PARTNER is prohibited from re-packaging food items received throu...
Food Storage. It is a requirement that all foods/beverages are stored at the commissary when the contracted mobile food unit is not in business. Mobile Food Unit Information:
Food Storage. At its option, Lessee may place a refrigerator (to be supplied by Lessee); in or near the Premises at a location to be determined by the School District, for snack foods and drinks that Lessee may serve to Program participants.
Food Storage. To ensure effective pest control, food must be stored in air-tight containers and removed during periods when residence halls are closed.
Food Storage. 1. Kitchen appliances are provided to facilitate on-duty meal preparation. The refrigerator(s) and pantry closet(s) will be routinely cleaned by station staff with disposal of unclaimed “leftovers”.
Food Storage a. All food storage areas and regardless of location will be kept clean at all times.
b. All foods or food items not requiring refrigeration will be stored above the floor, on washable shelves, racks, dollies or other surfaces which facilitate thorough cleaning, in a ventilated room, not subject to sewage or waste-ccwater back flow or contamination by condensation, leakage, rodents, or vermin. Unpainted or unfinished shelving is unacceptable. All packaged food, canned foods, or food items stored will be kept clean and dry at all times.
c. All readily perishable foods or beverages will be maintained at temperatures of 7°C (45°F) or below, or at 60°C (140°F) or above, at all times, except during necessary periods of preparation and service. Frozen foods will be stored at minus 18 C (0°F) or below at all times. At the Pioneer Homes, there is an accurate thermometer in each refrigerator and freezer and in storerooms used for perishable foods. All foods stored in walk-in refrigerators and freezers will be stored above the floor on shelves, racks, dollies, or other surfaces that facilitate thorough cleaning as described above.
d. Leftovers must be stored and used properly.
1) All leftover foods will be properly covered, labeled, dated and refrigerated immediately.
2) Leftover foods are to be stored in shallow pans or small batches for rapid cooling within four hours.
3) Leftovers should be utilized at the next meal if possible. Any leftovers remaining after three days will be discarded. Cooks will check the refrigerators daily for outdated leftovers and dispose of them.
4) The Contract Facility Manager will supervise the use of leftovers and write the instructions for their use on the proper production chart.
5) Gravies and sauces will not be retained as leftovers for longer than 72 hours, and any food mixed with mayonnaise will not be retained as leftovers for longer than 24 hours.
6) Leftovers from mechanical, soft, or pureed diets will not be used.
7) Spoiled or contaminated food will not be served.
e. Pesticides and other toxic substances and drugs are not to be stored in the kitchen area or in storerooms for food or food preparation equipment and utensils.
f. Soaps, detergents, cleaning compounds or similar substances are to be stored in separate storage areas.