POLICY: Handling And Storage Of Food

Transcription

1 POLICY: Handling And Storage Of Food Reviewed Date: 11/23/11 Approved Date: 11/23/11 Released Date: 11/23/11 Reviewed by: PG Approved by: PG Released by: PG Statement At AdvoCare Health Services, staff will adhere to the principles of safe food handling as a means to prevent illness or the spread of disease. Principles of effective hand washing techniques will be demonstrated by staff before, during and after the preparation of food. In addition to the following guidelines, staff in facility environments will adhere to the policies, procedures and operating guidelines of the operator and/or the equipment supplier. This includes maintenance of temperature control records for all fridges, freezers and dishwashers. Application 1. Staff will be educated in safe food handling. Food Safe Training is a requirement for care and dietary staff which includes housekeepers in facility care. Nurses are exempt from the Food Safe course due to related knowledge. 2. Staff will adhere to the procedures and policies of the operator of the home in regard to food handling, storage and preparation. 3. Basic standards include but are not limited to for staff handling or preparing food to: Adhere to a high standard of personal cleanliness, Ensure the area(s) where food is stored or prepared surfaces are properly decontaminated, Ensure their loose hair is tied back and wear a hairnet in facility kitchens, Clean hands and nail beds before and after any food handling, Ensure nails are trim and clean - extensions not permitted in health care, Rewash hands if returning to the food prep area or after sneezing or coughing, If must sneeze, staff to sneeze into one s elbow area - not hands, Ensure they are free of infectious diseases, cuts or sores when involved in food handling, Refrain from coughing or touching any part of one s body while handling foods or equipment, Where possible, use utensils such as lifters or ladles rather than by hand, Label and date prepared food - discard outdated or undated supplies, Ensure hot foods are kept hot and cold foods kept cold and use appropriate storage techniques, Check expiry dates of food before use, Adhere to operator s procedures for routine temperature control and other safety checks and Advise the maintenance department and/or supervisor if refrigeration or heating equipment does not appear to be in good working order. R:\Policies and Operational Plans\RM - Risk Management Policies\RM 08 - Handling and Storage of Food.doc Page 1 of 6

2 General Related Guidelines: (defer primarily to instructions of the operator and, direction from the cook and/or, Food Services and Nutrition Manager) Dry Storage 1. All food will be kept in clean, closed containers in clean areas. 2. Store food at room temperature; excessively high temperatures must be avoided. 3. Food stock must be observed and rotated frequently and any cans that are damaged or swollen must be discarded. 4. Any cans that do not have labels (they have been removed or lost) or appear damaged will be disposed. 5. Check the label of each canned good for expiry date. Refrigeration Storage 1. Any perishable item or food that requires refrigeration should be stored at refrigerator temperatures (4C or 40F) 2. Food (such as salads or sandwiches) that will be consumed without cooking will be stored at refrigerator temperatures for a short period of time 3. When storing refrigerated solid or semi-solid food the container should be no more than 4 inches (10cm) deep. 4. Expiration dates on the food should be checked before the food is eaten or prepared. General Frozen Storage (-18C or 0F) 1. Perishable food that requires freezing should be maintained at a solid frozen state. Meat Storage: Canned Meat or Meat Products 1. These products should be stored at temperatures of 21C (70F) with the exception of pasteurized products which should be at refrigerator temperatures or lower; 2. If the can has been opened the contents must be placed in a closed container and refrigerated. Refrigerated Storage of Meat and Meat Products 1. Any fresh, smoked or cured meat must be refrigerated. 2. Processed meat products that have added preservatives must be refrigerated. 3. Reconstituted meat products must also be refrigerated and used within 24 hours. 4. Cooked meat must be used within 72 hours. R:\Policies and Operational Plans\RM - Risk Management Policies\RM 08 - Handling and Storage of Food.doc Page 2 of 6

3 Refrigerated Storage of Vacuum Packed Meat and Meat Products 1. This type of product will be refrigerated. 2. This food cannot be frozen after it has been stored (it can be frozen immediately after purchase). 3. Unfrozen vacuum packaged food or meat products cannot be stored for more than eighteen days. 4. If the vacuum package of an uncooked meat product breaks, the product must be cooked within 72 hours. Frozen Storage of Vacuum Packaged Meat or Meat Products 1. These foods should be frozen solid. 2. Vacuum packaged meats or meat preparations must never be re-frozen. 3. Vacuum packaged meat or meat preparations must never be thawed at room temperature. 4. Frozen products (purchased frozen) should be prepared and consumed within two months of purchase with the exception of frozen beef roasts and beef steaks. These items can be frozen for six months before consumption. If the storage temperature is -35C (-31F) or colds, then this time frame can be doubled. 5. If the vacuum package of an uncooked meat product breaks the product must be cooked within 72 hours. Frozen Storage of Meat and meat Products 1. Frozen meat and meat products must be held solid frozen until prepared. 2. Frozen meat should be defrosted in a refrigerator. 3. Frozen uncooked meat and prepared meat can be re-frozen if only partially thawed (i.e. ice crystals are still visible). 4. Cooked meat can be frozen until used. Refrigerated Storage of Poultry and Poultry Products 1. Frozen poultry can be held frozen. 2. Poultry must be thawed in the following ways; in a refrigerator; in a plastic bag in cold water; or with cold water running over it while in a container. 3. Cooked poultry may be frozen until needed. 4. Poultry must not be re-frozen Refrigeration of Egg and Egg Products 1. Eggs will be stored at refrigerator temperature. R:\Policies and Operational Plans\RM - Risk Management Policies\RM 08 - Handling and Storage of Food.doc Page 3 of 6

4 2. Eggs should be used within one week of purchase. 3. Dried eggs or egg products should be stored in a cold, dry place and should be used within one week and not transferred from their original container. Refrigerated Storage of Milk and Milk Products 1. Fluid milk and milk products should be refrigerated until used. Check the expiry date on the milk carton before use. 2. Cheese should be kept wrapped or covered. R:\Policies and Operational Plans\RM - Risk Management Policies\RM 08 - Handling and Storage of Food.doc Page 4 of 6

5 Frozen Storage of Milk and Milk Products 1. Ice cream and frozen desserts should be frozen solid and wrapped or covered in a container. 2. Any frozen milk product cannot be re-frozen after thawing. Storage of Fish and Fish Products 1. Fresh fish should be refrigerated and if in common storage with other food, the fish should be placed on crushed ice. 2. Cooked fish should be refrigerated for no longer than 72 hours. Frozen Storage of Fish and Fish Products 1. Frozen fish should be held solid frozen and defrosted in a refrigerator, or placed directly in a pre-heated oven while frozen. 2. Defrosted fish must be used immediately and not re-frozen. Storage of Canned Fish and Fish Products 1. Canned fish and fish products would be kept at a temperature of not above 21c (70F). 2. Contents must be used upon opening. 3. Anything leftover can be placed in a covered container and refrigerated for use within 24 hours. Storage of Fats and Oils 1. Fats and oils should be held in their original container at temperatures recommended for that particular product. 2. Fats used for frying must be kept free of food particles and refrigerated. 3. Used fats and oils must be discarded carefully (in closed metal containers once they are cool) as not to create a fire hazard. 4. Non-edible oils should be stored in well-marked containers. R:\Policies and Operational Plans\RM - Risk Management Policies\RM 08 - Handling and Storage of Food.doc Page 5 of 6

6 Refrigerated Storage of Bakery Products 1. Fillings and puddings should be refrigerated in shallow pans immediately after preparation and held until served. 2. These products should not be stored longer than eight days. Storage of Fresh, Processed and Cooked Fruits and Vegetables 1. Fruit and vegetables should be kept away from where food preparation takes place. 2. Storage areas should be emptied and cleaned a minimum of once a week. 3. Bags and other containers shall be disposed of immediately after they are emptied. 4. Fresh fruits and vegetables should be refrigerated and not stored in plastic bags unless they are well ventilated. 5. Long term storage of potatoes should occur in a refrigerator and the potatoes should not be exposed to light. 6. Canned fruits or vegetables should be stored at room temperature and refrigerated in a closed container once they have been opened (but for no longer than 72 hours). 7. Cooked fruits or vegetables may be refrigerated for no more than 48 hours. Storage of Frozen Fruits and Vegetables 1. Frozen fruits and vegetables can be frozen until used. 2. Products must be defrosted in a refrigerator and not re-frozen, or frozen fruits and vegetables must be placed directly into boiling water. 3. Defrosted products must be used within 48 hours. Storage & Use of Canned G Tube Supplements 1. Dented cans will be discarded. 2. Staff will check expiry dates before use. 3. Staff will ensure the product label matches the diet recommended by nutritionist or care manager taking special care to note whether product requires diluting or not. 4. Staff will clean the top of the can before opening. 5. Staff will shake contents before opening and, unless indicated otherwise, will be at room temperature. 6. Any unused portions may be kept sealed in a different container in the fridge for up to 24 hours. Product would need to be labeled and dated. R:\Policies and Operational Plans\RM - Risk Management Policies\RM 08 - Handling and Storage of Food.doc Page 6 of 6