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IGUP-AB-0904
24
f) Minimize the transfer time of perishables from
storage to display.
g) Keep meat under refrigeration in meat cutting and
processing area except for the few moments it is
being handled in processing. When a cut or tray of
meat is not to be worked on immediately, the
procedure should call for returning it to refrigera-
tion.
h) Keep tools clean and sanitized. Since mechanical
equipment is used for fresh meat processing, all
such equipment should be cleaned at least daily
and each time a different kind of meat product
comes in contact with the tool or equipment.
i) Make sure that all refrigeration equipment is
installed and adjusted in strict accordance with
the manufacturer’s recommendations.
j) See that all storage and refrigeration equipment is
kept in proper working order by routine mainte-
nance.
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Appendices, Cont’d