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<br /> <br /> <br />6.4 <br />RD’s for Healthcare, Inc 2020 <br /> <br />8. Food stores should be arranged in food groups to facilitate storing, locating and <br />taking inventories. Similar items such as cereals or fruits should be grouped and <br />alphabetized within group. (Have a separate area labeled for dented cans and <br />damaged food items.) Labels should be visible, and the arrangement should <br />permit rotation of supplies so that oldest items will be used first. All food will be <br />dated- month, day, year. All food products will be used per the times specified in <br />the Dry Food Storage Guidelines, in this Policy and Procedure Book. The storage <br />times in the guidelines are intended to be on the safe side. Exception: If you have <br />product information about specific items, (i.e., spices, condiments, baking mixes) <br />allowing a longer shelf life than the one in the Dry Food Storage Guidelines, you <br />can use that storage time instead. Keep that documentation on hand in case you <br />are asked for it. No food will be kept longer than the expiration date on the <br />product. <br /> <br />9. Dry food items which have been opened, such as pudding, gelatin, biscuit mix, <br />pancake mix, dry cereal, spices, coffee, noodles, etc., will be tightly closed, <br />labeled and dated. These items are to be used per times specified in the Dry <br />Food Storage Guidelines. <br /> <br />10. Open, non-food items are to be tightly closed to prevent exposure to pests. <br /> <br />11. Liquid foods such as syrup, oil, vinegar, honey, com syrup, Worcestershire <br />Sauce and molasses which have been opened will be tightly closed, labeled and <br />dated. Use within the time specified in the Dry Food Storage Guidelines. Check <br />food labels closely to verify if food needs to be refrigerated once opened. <br /> <br />12. Never use empty food containers to store chemicals and never put food in empty <br />chemical containers. <br /> <br />13. Bread will be delivered frequently and used in order to assure freshness. Bread <br />products not used within 5 days can be frozen. Some bread lasts 5-7 days. <br />Check manufacturers’ recommendations. Do not store bread in the refrigerator. <br /> <br />14. Do not store heavy items on high shelves. Keep a step ladder or foot stool <br />available to rea.ch the upper shelf. <br /> <br />15. Food in unlabeled rusty, leaking, broken containers or cans with side seam <br />dents, rim dents or swells shall not be retained or used. <br /> <br /> <br />Docusign Envelope ID: E390BADC-1E44-881F-8033-84699C40C47B