Specifications include, but are not limited to: Provide general food handling information and procedures for: • Verifying and only purchasing food products only from approved source (licensed vendors). • All shell egg invoices must be kept on file for a minimum of 90 calendar days. • If you serve shellfish, ensure that shellfish tags are maintained on the premises for 90 calendar days to readily identify the source of the shellfish by: o Recording the date on the tag or label when the last shellfish from the container is sold or served o Using an approved record keeping system that keeps the tags or labels in chronological order o Preserves the source identification if tags or labels are removed from the container • Procedure for receiving delivered food product: o Monitor food temperature and food condition upon delivery o When to reject food upon delivery o Immediately refrigerate, freeze or store food product in the approved area o Storage of food products inside refrigerator and dry storage, follow first in first out (FIFO) • Procedure for thawing food include: o Thaw food in the refrigerator at 41°F or below o Use the lowest shelf in the refrigerator for thawing raw meat to prevent cross-contamination. o Separate raw meat products from cooked and ready-to-eat products o Thaw food for immediate service under potable running water at 70°F or lower (this product must be prepared within 4 hours of thawing) o Thaw the product in the microwave if the product will be cooked immediately o Do not refreeze thawed foods, unless they are first cooked or processed o NEVER thaw food at room temperature • Food preparation procedure for fruits and vegetables: o All Fruits and vegetables must be washed before preparation o Cut leafy greens must be kept refrigerated at 41°F or below o Cut leafy greens include: All types of lettuce (iceberg, romaine, butter, leaf, and baby leaf), spring mix, spinach, cabbage, kale, arugula, chard, escarole and endive. All commercially processed cut leafy greens, such as bagged salad mixes and spinach, and to leafy greens that have been cut in the food service facility. • Cooking temperature for food products. All foods will be cooked to at least the required minimum internal temperature as specified in HACCP Plan. • Cooling procedure. Food must be cooled from 135°F to 70°F in 2-hours and from 70°F to 41°F in an additional 4-hours. Cooling of potentially hazardous food is accomplished using one or a combination of the following methods: o Refrigerate food in shallow pans not over 3 inches deep o Reduce food mass by separating foods into smaller or thinner portions o Use rapid cooling equipment
