Table of Contents
Advertisement
processing. When a cut or tray of meat is not to be worked
on immediately, the procedure should call for returning it to
refrigeration.
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 maintenance.
Appendices, cont'd
38
IGSV-ESC-0303
Advertisement
Table of Contents
