Policy - Food Storage and Preparation

Food is stored in the appropriate containers: No flasks or warmers are used to store food on the counter or in the refrigerator, and no uncovered food is stored.  

All food in the refrigerator must be dated with the original date cooked. The dates must be written on the zip-lock bag, or masking tape stuck to the container. 

All food stored in the refrigerator is less than one week (7 days) old. Food reaching day seven is given to your supervisor. 

Any foods that have spoiled, rotten, or are past the 7-day expiration period must be documented on the WASTE form before they are disposed of. This sheet is to be turned in monthly.  

Freezers and refrigerators function correctly and are set at the proper temperature. 

Freezers and refrigerators remain plugged in and powered on. 

Doors to freezers and refrigerators remain closed and adequately sealed unless in use. 

Freezers and refrigerators are clean and organized. 

The FIFO method is being used (First In, First Out) 

Chicken stored in the freezer must be portioned into zip-lock bags, fully sealed, dated and number of pieces written on each bag. 

All food is stored 6 inches above the ground. 

Food is stored in a clean, dry location that is not exposed to contamination. 

All produce is washed before getting stored in the refrigerator. 

If you are not cooking, you should be prepping! 

Cutting board is used during all food prep, not the countertop. 

All vegetables should be washed before being stored in the refrigerator 

Fruits and vegetables are peeled/chopped into the scrap bin and NOT on the floor. 

Food is heated to the correct temperature to remove all bacteria before being placed in the hot holding area. 

Frozen food is thawed properly in a refrigerator or under running water.  

Meals should be completed on time for serving but no sooner than one hour before mealtime. Ex: If dinner is at 5:00, chicken should not be cooked before 4:00. However, food preparation should begin much sooner.