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To prevent cross-contamination, food should be stored in a clean, dry location away from dust and other contaminants. Avoid storing food in areas like locker rooms, restrooms, or under leaking water lines, as this increases the risk of contamination. Dispose of expired, damaged, or incorrectly stored food to ensure safety. If returning food to a vendor, store it separately and label it to prevent other employees from using it. So, in the prevention of cross-contamination, we want to make sure that we are storing food in a clean, dry location, away from any dust or other contaminants. You want to make sure that food is not stored in a locker room, dressing room, restroom, garbage room, mechanical room, under any unshielded sewer lines or leaking water lines, underneath a stairwell. All that can increase the risk of contamination. If there is an expired, damaged, or spoiled, or incorrectly stored food that is unsafe, you should dispose of it. This can include food that is missing a label with the date, ready-to-eat food that has exceeded that label or date mark, and food that has exceeded time or temperature limits. That can be pretty dangerous as well. To prevent the risk of contaminating other foods that is unsafe, you want to make sure that if it is going back to a vendor, you want to store that food away from other food and equipment, and you want to make sure that you're labeling that food so other employees don't use that product.