TriMark SS Kemp Food Safety HACCP Phase 3


Specialists in Supplies, Equipment and Design for the Food Industry


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Food Safety

Keep Your Food Safe and Your Customers Coming Back. A Start to finish food safety Walk through your facility. Food borne illnesses are a hazard to your customers and your employees. You must establish a HACCP based food safety system to minimize the risk of food borne illness. The HACCP plan is the cornerstone of that system. The information contained here can assist you in keeping your food safe and your customers coming back.

Phase 3: Storage (How and where food is stored affect its safety and quality shelf life)

Task	Transport refrigerated and frozen goods to the proper storage facilities immediately after receiving; the faster the better
Tools	Hand trucks, platform trucks, dollies, the wheelers, carts

Task	Use the first in/first out (FIFO) method of stock rotation
Tools	Rotation labels, label printers, record forms

Task	Keep refrigerated areas at or below 41^o F (5^o C)
Tools	Refrigerators/coolers, deep chillers, Fridge Kare, strip doors, air curtains, thermometers
Warning	Refrigerator air temperature must be 2-3^o F below maximum internal temperature allowable for food

Task	Maintain adequate air flow
Tools	Wire/slotted shelving, dunnage racks
Bright Idea	Do not overload refrigerator storage areas, as it restricts air flow

Task	Maintain low humidity
Tools	Dehumidifiers, Fridge Kare, Hygrometers
Bright Idea	An acceptable relative humidity level is 50%

Task	Maintain clean and sanitary conditions
Tools	Brooms, mops/buckets/wringers, brushes, squeegees, cleansers, bug zappers, pesticides
Warning	Never store food or food contact products near cleaning supplies, utensils or chemicals

Task	Keep frozen storage areas at or below 0^o F
Tools	Freezers strip doors, air curtains, thermometers

Task	Frozen and refrigerated foods should be stored airtight and moisture proof
Tools	Wraps, wrap dispensers, storage containers/lids
Bright Idea	Separate raw from processed foods in storage; raw foods should be stored on lower shelves

Task	Maintain employee safety while putting food into storage
Tools	Ladders/step-ups, back supports, first aid kits, spill absorbers

TriMark SS Kemp
4567 Willow Pkwy.
Cleveland, OH. 44125
1-800-SAY-KEMP (1-800-729-5367)