Saturday, November 18, 2017
 

Receiving/Storing

A good food safety program begins at the receiving dock and continues into all food storage areas. Proper monitoring of temperatures related to delivered food products will help to insure the quality you expect and are paying for.

You should randomly temp both refrigerated and frozen food products at the receiving dock. This is the foundation of a good HACCP plan for your establishment. Be sure that all food storage locations (walk-ins, reach-ins, etc.) are properly maintaining ambient temperatures according to USDA and FDA guidelines. Cooler storage units are required to hold products at 33-41°F (1-5°C) and freezer units should be at 0°F (-18°C) or lower.

Dry goods and canned products are kept in a well-ventilated, well-lit and clean environment. This area must be protected from pests and excessive moisture or heat. A temperature of 50°F- 70°F (10°C - 21°C) is ideal for this dry storage area because it increases shelf life of virtually all dry products. A relative humidity of 50% - 60% is satisfactory for the storage of most dry or canned goods.



TempTrak
TempTrak
NotifEye
NotifEye
HACCP Manager Enterprise
HACCP Manager Enterprise
HACCP Manager
HACCP Manager


Blue2
Blue2
Thermocouples
Thermocouples
Thermocouple Probes
Thermocouple Probes
Thermistors
Thermistors


Thermistor Probes
Thermistor Probes
Infrareds
Infrareds
Digitals
Digitals
Bi-Metals
Bi-Metals


Timers
Timers
Panel Meters
Panel Meters
 
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