|
OPERATIONAL STEP
|
HAZARD
|
|
STANDARD
|
|
HOW TO MEASURE
|
|
CORRECTIVE ACTION IF STANDARD
NOT MET
|
|
RECORDS
|
|
Saving
|
Place food approved for donation
in sanitized food pans with cover or food safe
plastic bags
|
Bacterial survival & growth
|
|
Maintain hot food temperature at
140°F or hotter prior to saving
|
|
Team Member measures temperature
of hot food with thermometer
|
|
If food temperature is less then
140°F, discard product
|
|
Harvest Temperature Log
|
|
|
|
|
Label container with date, time
and contents
|
Bacterial growth
|
|
Shelf life maximum: Cooler -72
hours,Freezer-7 days
|
|
|
|
Discard food exceeding shelf
life standards
|
|
|
|
|
|
Donor Storage
|
Immediately place saved food for
donation in freezer or cooler
|
Bacterial growth
|
|
Cool hot food rapidly from 140°F
to 70°F within 2 hours and from 70°F to 41°F or
lower within 4 hours
|
|
Team Member checks freezer or
cooler temperature
|
|
If freezer or cooler temp. is
above 41°F, follow Donor guidelines on
corrective action and discarding of food
|
|
Harvest Temperature Log
|
|
|
|
Pick-up and Transport
|
Food picked up from restaurant
and delivered to agency
|
Bacterial growth
|
|
Food temperature is 41°F or below and
maintained at 41°F or below
|
|
Pick-up person measures food
temp. with a thermometer at pick-up and when
placed in freezer or cooler at agency
|
|
If food temperature is above
41°F, discard product
|
|
Unit Product Donation Log
|
|
|
|
|
|
|
|
At pickup, inspect food; no
off-odors or discoloration, food does not exceed
shelf life
|
|
Observation
|
|
Reject donated food exceeding
shelf life standards or not passing visual
inspection
|
|
Note reason for rejection on
Unit Product Donation Log
|
|
|
|
Agency Storage
|
Immediately place donated food
in freezer or cooler
|
Bacterial growth
|
|
Cooler temp: 35°F - 41°F - shelf
life 48 hours Freezer temp: 0°F ± 10°F - shelf
life 30 days
|
|
Observation of cooler or freezer
temperature and food storage date
|
|
Discard food exceeding shelf
life standards
|
|
Daily inspection audit
|
|
|
|
Thawing
|
Thaw food prior to reheating
|
Bacterial growth
|
|
Keep food at or below 41°F
during thawing process. Reheat food within 24
hours after thawing
|
|
Cook measures refrigerated food
temperatures with a thermometer
|
|
Discard food if temperature is
above 41°F for over 2 hours
|
|
Daily inspection audit
|
|
|
|
Reheating
|
Reheat donated food for service
|
Bacterial survival & growth
|
|
Rapidly heat food to an internal
product temperature of 165°F for at least 15
seconds in 2 hours or less
|
|
Cook measures internal product
temperature with a thermometer
|
|
If 165°F or higher food
temperature for at least 15 seconds is not
reached within 2 hours, discard product
|
|
Cooking Log
|
|
|
