Food Safety Manual 2 Fresh Meat Code Dating Scale should be set to the current date and actual time....

Food Safety Manual

Food Food Safety Safety ManualManual

Food Safety Manual 2

Fresh Meat Code DatingFresh Meat Code Dating Scale should be set to the current date and

actual time. Scale should be set with the following code dates: Fresh Pork 4 days

Fresh Beef 4 days Ground Beef

2 daysChill Pack Chicken4 days

The product is to be marked down prior to or on the sell by date.The dating should never exceed beyond the sell by date.Never display or sell product beyond the sell by date.Code dating is to be used as a guideline only. The quality and freshness of the product is the determining

factor when pulling product from the case.The code dating is only as good as the temperatures in

which the product has been held.


Effects of Proper Effects of Proper LightingLighting

Save-A-Lot requires all fresh meat cases to have

natural tubes with covers or equivalent.

Lights over the coffin style fresh meat case should hang

approximately 8 feet off the floor directly over the fresh meat case.


COOLER TEMPERATURESCOOLER TEMPERATURES

If your cooler is 34 degrees or warmer, you will definitely have trouble with shelf life. The high temperature will cause bacteria involved with spoilage and discoloration,

even though it may take a day or so to surface. Make sure the temperature of your

cooler is down to

28 to 32 degrees.


DISPLAY CASE TEMPERATUREDISPLAY CASE TEMPERATUREProper case temperature is very important.

Hold the case temperature at 28 to 32 degrees. Meat will begin to freeze at 27 degrees.

Spread your product out rather than making high stacks. Create a uniformed flow of merchandise with lower stacks. Cold air is forced from the back of the meat case. High stacking of product will prevent cold air, which is heavier than warm air, from flowing evenly across the meat to the front of the case.

Correct airflow means extended shelf life.


SANITIZING THE MEAT DEPARTMENTSANITIZING THE MEAT DEPARTMENT

When cleaning floors, walls and ceiling in the coolers and prep rooms, shut the air

circulation fan off. If you don’t, the cleaning solution will evaporate almost as fast as you apply it. Be sure the department is well lit. This makes it easier to see grease, dirt and

meat scraps.

Well lit No air circulation


EQUIPMENTEQUIPMENTPower equipment, such as the band saw, steak

cuber and slicer should be dismantled and cleaned daily. The grinder should be

dismantled and cleaned after each grind. After cleaning and sanitizing, leave the equipment dismantled to air dry. Knives, scrapers, hand

tools and trays should be cleaned and sanitized daily and allowed to air dry. OSHA requires a

lock out system. Equipment

Good Sanitation

Wholesome Shop

+ =


SANITATION & TEMPERATURE SANITATION & TEMPERATURE CONTROLCONTROL

It is very important to know how to control the temperature in your meat department. It is not difficult, but you must be

consistent if you want to keep color, bloom and shelf life. Meat will stay fresher longer. Consistent temperature will help in

longer storage time and shelf life. Fewer re-wraps and markdowns will be the result. Shrink will be reduced. Bacteria

growth will be less and you will see greater profits and increased customer satisfaction. Proper temperature control

will give beef, pork and poultry more cooler and shelf life.

Good Temperatures and sanitationPoor temperature and sanitation

= SHRINK = PROFITS


SANITATION PRACTICESSANITATION PRACTICES

Identify a clean up personnel.

Give cleaning instructions for each piece of equipment.

Use 140-degree hot water to be effective.

Use an USDA approved sanitation system and always follow instructions.


SANITATION & TEMPERATURE SANITATION & TEMPERATURE CONTROLCONTROL (Continued)

There is a poor practice in the meat industry. This problem is that cooler and prep room doors

are propped or left open to make the temperature more comfortable to work in.

This practice causes several problems:Actually makes it colder in prep room and cooler. The unit constantly runs.

Eventually, frost forms on the coils, this will reduce temperature until the system goes into defrost. This accelerates deterioration of product; and reduces shelf life.

Close Door


DISPLAY CASESDISPLAY CASES

Cases should be clean at all times. Wipe inside and outside daily with a general

alkaline cleaner. The racks and the bottom of the case should be cleaned and

sanitized weekly. Glass and mirrors should be cleaned daily.


EMPLOYEESEMPLOYEES

Have a standard program of cleanliness. Require clean hands, clothing and good

personal hygiene at all times. Require clean caps, jackets and aprons at the start of each day and changes as needed throughout the

day. Employees should wash hands thoroughly before starting work and after each restroom visit. Fingernails should be kept trimmed and clean. Employees should

not use tobacco in any form while working in the meat department. Anti-bacteria soap

should be provided at each hand sink.


MEAT HANDLINGMEAT HANDLING Place all meat in cooler upon arrival to the store.

We recommend not placing boxes on cutting tables to prevent contamination.

Use meat products on a first in, first out basis.

Date all meat with a receiving date on the outside of the box, large enough to be easily seen.

Clean tables whenever you change processing of species and before going to the next.


HANDLING OF FROZEN MEAT PRODUCTHANDLING OF FROZEN MEAT PRODUCT

As a general rule, any meat product received from the warehouse frozen, should remain frozen. This product should be stored, displayed and sold frozen.

Never thaw frozen meat products and display them in the fresh meat case.

The only exception would be Offal items.

These item must have a label stating “This product has been previously frozen”.

THAWTHAW


Frozen Meat items Sold Fresh

Product Description Shelf life Product Description Shelf Life Product Description Shelf Life

Pork Ears 4 days Turkey Drumsticks 4 days Smoked Hocks 14 days

Pork Tails 4 days Turkey Necks 4 days Smoked Neck Bones 14 days

Pork Feet 4 days Turkey Tails 4 days Smoked Turkey Necks 14 days

Pork Stomachs 4 days Turkey Wings 4 days Smoked Turkey Drums 14 days

Pork Rib Tips 4 days Smoked Turkey Wings 14 days

Pork Riblets 4 days Bulk Bacon 10 lb. 14 days

Italian Sausage 4 days

Bratwurst 4 days


HANDLING PROCEDURES FOR HANDLING PROCEDURES FOR CVP POULTRYCVP POULTRY

The handling of CVP Poultry is not recommend because this product is potentially hazardous. If CVP Poultry is used by stores, the following steps should be taken to ensure food safety.

Store product away from fresh beef and pork

Use a container to catch any purge from boxes

Use a separate table for packaging product

Clean and sanitize table “before and after” use

Never stack boxes on top of tables

Store packaged product away from other meat product

Make sure wrap is tight and leak proof


Proper Thawing Procedures

1. Thawing Product under refrigeration at 40 degrees Fahrenheit or less:• Plan ahead, as large cuts of meat and poultry items take a long time to thaw.

• Provide adequate refrigeration space for below cooked, ready-to-eat foods.

• Use a pan to catch juices that will drip from thawing foods. This practice

will help prevent cross contamination of ready to eat foods.

2. Thawing product by completely submerging under potable, running running water at 70 degrees Fahrenheit or below:

• The internal temperature of raw animal foods requiring cooking should not be above 40 degrees Fahrenheit, for longer than four hours. This thawing method requires a cleaned and sanitized prep sink, with an overflow device to allow the running water to remove loose food particles, etc.

• Care must be taken to prevent cross contamination of foods or surfaces near sink.

• When thawing is complete, all equipment, including the sink and other

utensils used in the process should be thoroughly washed, rinsed and sanitized.

• This method is not recommended for larger food items.


E. COLI E. COLI TESTING TESTING

PROCEDURESPROCEDURES


STEPS TO BE TAKEN DURING A U.S.D.A. STEPS TO BE TAKEN DURING A U.S.D.A.

E.COLI TESTINGE.COLI TESTING

Identify and record the name of the Agency represented (USDA, State Health, etc.), and notify your District and Division Managers. Division office notifies the St. Louis office. (DO NOT LEAVE A VOICE MAIL MESSAGE, MAKE SURE THAT YOU SPEAK WITH SOMEONE. Stay with the inspector throughout the inspection.)

Record where the sample will be taken to and the telephone number. Obtain a duplicate sample and record the internal temperature. If the sample is taken from the case, and was ground and wrapped at store level, the package should be divided so you can retain a sample. The sample should be over wrapped, placed in a bag and labeled for identification. Be sure to use a clean and sanitized knife to divide the sample. Mark the sample with the current date and freeze immediately. If possible, get the inspector to initial the sample. If the inspector takes a sample of MAP ground beef, a sample of product from the same lot will be sufficient.

In most cases, the sample should be collected from the meat grinder, or prior to packaging. However, the inspector is at liberty to choose a sample of product from any point in the process.

All ground beef from the sample lot still in the back room should be counted and recorded. (Other information that is necessary is the PRODUCTION NUMBER, PRODUCTION DATE AND THE “USE BY DATE” ON THE FRONT OF THE CONTAINER).


STEPS TO BE TAKEN DURING A U.S.D.A. STEPS TO BE TAKEN DURING A U.S.D.A.

E.COLI TESTINGE.COLI TESTING (Continued)

If possible, have the inspector record that the grinder and all utensils used in preparation of the sampled lot have been cleaned and sanitized. Otherwise, have this process documented by the Store Manager on duty.

If a Presumptive PositivePresumptive Positive on the sample taken is received, remove the lot from sale and hold all the product from the sampled lot until the positive is confirmed or the sample is found negative. If a positive is confirmed, the instructions from the regulatory agency regarding final disposition of the remaining product from the lot need to be followed.

Inquiries from media personnel, TV, Radio, Newspapers, etc., must NOT be handled at store level. Should you receive such a call, please refer the inquiry to the Save-A-Lot Corporate Communications Manager, Dan Kimack at 314-592-9614


E. COLI INSPECTION E. COLI INSPECTION

SIGN OFF FORMSIGN OFF FORMPlease answer the following questions on Grinding Practices:

1. Is the store grinding beef trimmings at store level?________________

2. Is the store mixing tube fine grind and trimmings together?_________

3. Is the store grinding any pork for sausage?______________________

4. How often is the grinder being cleaned and sanitized?_____________

I thoroughly understand the importance of promptly contacting Save-A-Lot and filling out the inspections

form and faxing into the Save-A-Lot office immediately.Store Manager_____________________________________________

Meat Manager_____________________________________________

District Manager___________________________________________

Store Location_____________________________________________

Date________________


INSPECTION REPORT

1. Ask for the business card of the person doing the testing.2. Contact your District Manager immediately3. Request a copy of the test results.4. Keep a sample of the product in the freezer.5. Obtain the following information.

STORE LOCATION: STORE PHONE #: STORE CONTACT PERSON: INSPECTION DATE:

INFORMATION FROM THE PRODUCT –PACKAGE BOX:

PRODUCT DISCRIPTION: PACK DATE: DELIVERY DATE:

FROM THE TUBE:

LOT NUMBER: PRODUCTION LINE: USE BY OR FREEZE BY DATE: TIME OF PRODUCTION: PLANT ESTABLISHMENT #: WHERE THE SAMPLE WAS TAKEN FROM: TAKE AN INVENTORYOF LIKE GROUND BEEF PRODUCTS IN BOTH COOLER AND CASE:COOLER CASE HOW SOON AFTER THE SAMPLE WAS TAKEN WAS THE GRINDER CLEANED & SANITIZED? CONDITION OF THE GRINDER: WHERE THE SAMPLE WAS SENT TO FOR TESTING: INSPECTOR’S COMMENTS: TEST RESULTS: DATE RECEIVED:

FAX TO MIKE SCHILLI 314-592-9643 OR CHET KOZICKI 314-592-9619 AND JACK BOHNERT 314-592-9633


MEAT COOLERMEAT COOLERTEMPERATURE SHOULD BE MAINTAINED AT

28 - 32 DEGREES28 - 32 DEGREESCHECK EVERY MORNING BEFORE COOLER IS DISTURBED

DOORS MUST BE KEPTDOORS MUST BE KEPT

CLOSED ATCLOSED AT

ALL TIMESALL TIMES


PREP-ROOM COOLERPREP-ROOM COOLERTEMPERATURE SHOULD BE MAINTAINED ATTEMPERATURE SHOULD BE MAINTAINED AT

40 - 45 DEGREES40 - 45 DEGREESCHECK EVERY MORNING BEFORE COOLER IS DISTURBEDCHECK EVERY MORNING BEFORE COOLER IS DISTURBED

DOORS MUST BE KEPTDOORS MUST BE KEPT

CLOSED ATCLOSED AT

ALL TIMESALL TIMES


Item DescriptionTotal

Days LiveAfter

Opening Calculate Days As:Store

ReceivingOptimum

Range

Excel Pork 28 4 Before "Display Date" 3 26˚ - 34˚IBP Peelable Grinds 18 2 Before "Peel by Date" 3 26˚ - 34˚Chub Ground Beef 18 N/A After pack date 12 26˚ - 34˚Tube Ground Beef 18 1 After pack date 12 26˚ - 34˚

Boxed Beef 35 3 After pack date 25 26˚ - 34˚

Bone-In Pork 21 3 After pack date 14 26˚ - 34˚Boneless Pork 28 3 After pack date 21 26˚ - 34˚Gas Flushed Pork 15 2 After pack date 10 26˚ - 34˚

Lunchmeat / Bacon / Smoked Sausage

Varies 40-70 N/A Before "Sell by Date" 14 26˚ - 34˚

Chill Pack 12 N/A Before "Sell by Date" 5 26˚ - 34˚CVP Poultry 12 2 After pack date 7 26˚ - 34˚Ground Turkey 18 N/A Before "Sell by Date" 5 26˚ - 34˚

Package Salads 14 N/A Use by date 6 32˚ - 34˚Packaged Slaw 16 N/A Use by date 6 32˚ - 34˚Mini Carrots 30 N/A Use by date 6 32˚ - 34˚

Perishable Cold Chain and Receiving Guidelines

SUBJECT TO CHANGE Effective Date: August 1, 2001


Days of expected shelf life

1 2 3 4 5 6 7 8 9 10

60

55

50

45

40

35

32

Extend Your Shelf Life

Decrease Your TemperatureDisplay case Optimum

temperature 28-32

Holding Cooler

28-32

28

OPTIMUM PRODUCT TEMPERATUREOPTIMUM PRODUCT TEMPERATURE

• Meat Product will remain unfrozen at 26 F and above, and it’s optimum temperature for maximum shelf life is 32 .

• Therefore, to assure product freshness and customer satisfaction, store Meat Product at a temperature of 28 and 32 in your holding cooler.

• In the display case, set your discharge air to 22 to maintain an optimum temperature range between 28 and 32 .


GRINDER SANITATION GRINDER SANITATION POLICYPOLICY

Clean & sanitize the grinder or mixer / grinder after each use. Follow the cleaning / sanitizing

procedures below.

Do not leave until all procedures are completed. All Grinder units must be cleaned & sanitized after each use.

The Store Manager is responsible for Insurance Compliance of these policy & procedures.


CLEANING & SANITIZING CLEANING & SANITIZING PROCEDURESPROCEDURES

DISCONNECT - power to the unit.

DISASSEMBLE - grinder & dispose of meat remaining in it.

CLEAN - grinder parts with USDA - approved cleaner.

SANITIZE - grinder parts with USDA - approved sanitizer.

Allow unit to AIR DRY - ONLY then REASSEMBLE.UNIT IS NOW READY FOR USE

NOTE: DO NOT WIPE DRY FOR ANY REASON

Food Safety Manual 2 Fresh Meat Code Dating Scale should be set to the current date and actual time....

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