Sanitary Methods. Use the following sanitary guidelines in delivering meals. • Supplies and carriers will be used that assure hot foods are packaged and transported in separate carriers from cold foods. • Meal carriers used to transport trays of potentially hazardous food and other hot or cold food will be enclosed and equipped with insulation and supplemental hot or cold sources as needed to maintain appropriate temperatures. • Meal carriers will be cleaned and sanitized daily. Please let the Center Manager know of any carriers that are in need of being cleaned. • Meal packaging will be sealed to prevent spillage, will not have food spills or be damaged, and will be easy for the participant to open. • Potentially hazardous food are pre-chilled and should be used or refrigerated within three hours of being packed. Fruit or vegetable salads that do not contain potentially hazardous foods will be pre-chilled and held at 55 degrees or below during transport. • Holding time for hot foods will not exceed 4 hours from the time when the food is taken from the equipment in which cooking or reheating is completed until the time that it is delivered. • Foods that are not potentially hazardous will be packaged and transported in covered containers protected from contamination, crushing or spillage.
