Welcome to Albertson Companies
Top CRITICAL Violations -
Hot Holding
- Preheat case with empty pans in place before filling!
- Do not turn cases down when taking lunch!
- Stir before leaving department and every time a new dish is placed into the case to ensure quality and temperature. Use deep pans to keep foods under load limit
- REMINDERS:
- Final Cooking Temperature >165F
- Hot Holding >135F
- If foods found 120-134F Reheat to 165F!
Top CRITICAL Violations -
- Expired Foods
- Ensure all foods have the expiration date on package or container-(Veggies, Recovery, etc.)
- Do not use foods past "use by date." Follow code dating chart (see next slide)
- Order multiple times weekly for proper rotation!
Top CRITICAL Violations -
Cold Holding
- Cold Holding
- Sauces MUST be kept under refrigeration.
- Do not leave unattended on rolling cart.
- Prep table is for cold foods only---Chill hot foods in walk in cooler.
- If China prep cooler is not working, have SD/ASD submit a WO ASAP.
- REMINDER:
- COLD HOLDING <41F
- If Foods found 41-49F-Rechill to 41F or below quickly
- If Foods found >50F-Discard.
REMINDERS
- When cooling hot food depth should be maximum 2"
-
Cooking logs MUST BE DONE AFTER EACH COOK!
"Cook
Temp
Write
Fill" - Refresh foods every 3-4 HOURS
