Laserfiche WebLink
<br /> <br /> <br /> <br /> <br />6.10 <br /> <br /> RD’s for Healthcare, Inc. 2018 <br />PROCEDURE FOR REFRIGERATED STORAGE <br /> <br /> Refrigerator - 41°F or lower Freezer- 0°F or lower <br /> <br />To keep food at a specific temperature, the air temperature in the refrigerator usually <br />must be about 2°F lower. For example, to hold chicken at 4 I °F, the air temperature <br />must be 39°F. <br /> <br /> Two thermometers, placed to be easily visible for checking, should be inside all <br />walk- in, reach-in refrigerators. The second thermometer is a check against the first <br />thermometer for accuracy. A temperature will be logged twice daily by a <br />designated employee upon opening of the kitchen and upon closing of the <br />kitchen. <br /> <br /> Refrigeration equipment should be routinely cleaned. <br /> <br /> Refrigerator doors are to close tightly and should be opened as little as possible to <br />prevent storage temperature fluctuations. <br /> <br /> Food should be covered and stored loosely to permit circulation of air. Do not <br />overload the refrigerator. Overloading may prevent airflow and make the unit work <br />harder to stay cold. Do not line the shelving with foil or paper as this will prevent <br />airflow. <br /> <br /> Frozen food should be left in a refrigerator to thaw. (Also see policy on thawing of <br />meat, section 7). Once thawed, uncooked meat is to be used within 2 days. The <br />exception is cured meat, which is to be used within 5 days. <br /> <br /> Hot foods which are to be refrigerated should be placed in shallow pans to permit <br />rapid cooling. (Also see policy on cooling methods in section 7.) <br /> <br /> Prepared perishables such as salads, puddings and other desserts should be <br />stored in the refrigerator. <br /> <br /> Food items should be arranged so that older items will be used first. Dating the <br />packages or containers will facilitate this practice. All refrigerated foods are to be <br />kept the amount of time per Refrigerated Storage Guidelines, pages 6.13. All food <br />and food containers are to be stored 6” off the floor and on clean surfaces in a <br />manner that protects it from contamination. <br /> <br /> Leftovers will be covered, labeled and dated. (See leftover policy section 7.) <br />Docusign Envelope ID: E390BADC-1E44-881F-8033-84699C40C47B