5
VGG Rotisserie Oven
Introduction
5
Introduction
Safety Labels
HEALTH & SANITATION PRACTICES
BKI Rotisserie Ovens are manufactured to comply with health regulations and are tested and certified to NSF 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 in the rotisserie.
• 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 contami-
nate cooked or processed foods.
• All chicken and chicken parts to be stored overnight must be thoroughly iced down and refrigerated.
• Never put raw foods into the oven with cooked or partially cooked foods, as this is a health hazard. The drippings from
raw foods contaminate cooked foods.
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.).