Receiving Food PROBLEM/HAZARD: All raw food must be assumed to be contaminated with pathogens, chemicals, and hard foreign objects, and capable of causing illness, injury, or death if not properly handled. CONTROLS 1. Store refrigerated food at less than 41F and frozen food at 0F immediately upon receipt (within 10 minutes) before refrigerated food warms to 45F, and frozen food to 10F. Cover, label on the side of the container, date, and place raw refrigerated food …showed first 75 words of 527 total…

…showed last 75 words of 527 total…food. 5. Clean and sanitize slicing, grinding, and sawing machines before they are used for pasteurized food. 6. Do not wash raw meat, fish, or poultry. It spreads too many illness-causing microorganisms around the kitchen. 7. Take only small amounts of food out of the refrigerator at one time to work on in order to keep food temperatures below 50F before being returned to the refrigerator or cooked. 8. Do not mix fresh food with old food. ------------------------------------------------------------------------ **Bibliography**