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Display cooler cabinet management (2)
display cooler cabinet management (2)
3. Requirements for the management of food in the cabinet
1) Requirements for the food stored in the display cooler must be fresh, clean and qualified after inspection . If the fish needs to be rinsed, plate it according to the type and size: the meat and by-products are required to be trimmed clean, free of hair, blood, and pollution. The food must be cooled and frozen before freezing, and no hot goods should enter the display cooler during freezing. During the food cooling process, the cabinet temperature is kept at -1~0℃. The cooling is completed when the temperature of the meat (for white strip meat refers to the temperature of the thick part of the hind leg muscles) reaches 0 to 4°C. When the food is frozen, the cabinet temperature should be kept at the lowest temperature required by the design. The freezing is complete when the internal temperature of the flesh is not higher than the temperature of the freezing room by 3°C. If the temperature in the freezing room is -18℃, the temperature of the food after freezing must be below -15℃.
2) Preparations before the food is put into the cabinet. All preparations should be done before the food arrives. After the food arrives, according to the delivery note and the sanitary inspection certificate, the two parties will organize the storage in the cabinet immediately after the acceptance at the display cooler platform. In the process of entering the cabinet, foods with strong volatile odor and fishy smell, foods requiring different storage temperatures, and foods that require high-temperature treatment should be stored in special counters. They should not be mixed to avoid mutual infection and odor.
The following foods are prohibited from being put into display cooler.
(1) Food that is spoiled, has peculiar smell, and does not meet hygiene requirements.
(2) Livestock and poultry foods suffering from infectious diseases.
(3) Fresh eggs soaked in rain or water.
(4) Foods that are salted or soaked in brine (except for cabinets and special cabinets that have been treated with anticorrosive treatment) and are not tightly packaged.
(5) Liquid foods.
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