HSS Hot Food Merchandiser
Introduction
CS-TM-003.01
Revised 10/01/18
6
Health and Sanitation Practices
BKI
hot food merchandisers are manufactured to comply with health regulations and are tested and certified to NSF and
FSA standards. You must operate the equipment properly, using only quality products and use meat thermometers to
insure meats are thoroughly cooked.
Food Handling
•
Wash hands thoroughly in warm, soapy water after handling raw poultry or meats.
•
Clean and sanitize all utensils and surfaces that have been in contact with raw products. Clean and sanitize the
meat forks or baskets between cooking.
•
Never
place cooked meats on the same surfaces used to prepare raw meats, unless the area has been
thoroughly cleaned and sanitized.
Storage of Raw Meats
•
Designate an area or shelf strictly for the storage of all raw meats to be used.
•
Raw product must always be stored at temperatures below 38° F. (3° C.).
•
Never
store or mix raw foods above cooked foods, as
this is a health hazard
. The drippings from raw foods
contaminate cooked or processed foods.
•
All chicken and chicken parts to be stored overnight must be thoroughly iced down and refrigerated.
Coding Cooked Foods
All products cooked during the day should be sold the same day.
NOTE:
It is not the intent of the rotisserie program to have unsold merchandise at the end of the cooking day. Follow your
company’s procedures for the handling of any leftover product.
Storage of Prepared Foods
•
Cold foods should be kept at or below 38° F. (3° C.).
•
Hot foods must be maintained to meet local health codes, usually a minimum 145° F. (63° C.).
