Food

Safety Manual

Fresh Meat Code Dating Scale should be set to the current date and actual time.

Scale should be set with the following code dates:

Fresh Pork Fresh Beef Ground Beef Chill Pack Chicken 4 days 4 days 2 days 4 days  date.

   The quality and freshness of the product is the determining factor when pulling product from the case.

 which the product has been held.

Food Safety Manual 2

Effects of Proper Lighting

Save-A-Lot requires all fresh meat cases to have natural tubes with covers or equivalent.

Lights over the coffin style fresh meat case should hang approximately 8 feet off the floor directly over the fresh meat case .

Food Safety Manual 3

COOLER TEMPERATURES

If your cooler is 34 degrees or warmer, you will definitely have trouble with shelf life. The high temperature will cause bacteria involved with spoilage and discoloration, even though it may take a day or so to surface. Make sure the temperature of your cooler is down to

28 to 32 degrees.

Food Safety Manual 4

DISPLAY CASE TEMPERATURE

Proper case temperature is very important.  Hold the case temperature at 28 to 32 degrees. Meat will begin to freeze at 27 degrees.  Spread your product out rather than making high stacks. Create a uniformed flow of merchandise with lower stacks. Cold air is forced from the back of the meat case. High stacking of product will prevent cold air, which is heavier than warm air, from flowing evenly across the meat to the front of the case.

Correct airflow means extended shelf life.

Food Safety Manual 5

SANITIZING THE MEAT DEPARTMENT

When cleaning floors, walls and ceiling in the coolers and prep rooms, shut the air circulation fan off. If you don’t, the cleaning solution will evaporate almost as fast as you apply it. Be sure the department is well lit. This makes it easier to see grease, dirt and meat scraps.

Well lit No air circulation Food Safety Manual 6

EQUIPMENT

Power equipment, such as the band saw, steak cuber and slicer should be dismantled and cleaned daily. The grinder should be dismantled and cleaned after each grind. After cleaning and sanitizing, leave the equipment dismantled to air dry. Knives, scrapers, hand tools and trays should be cleaned and sanitized daily and allowed to air dry. OSHA requires a lock out system. Equipment Wholesome Shop

+

Good Sanitation

=

Food Safety Manual 7

SANITATION & TEMPERATURE CONTROL

It is very important to know how to control the temperature in your meat department. It is not difficult, but you must be consistent if you want to keep color, bloom and shelf life. Meat will stay fresher longer. Consistent temperature will help in longer storage time and shelf life. Fewer re-wraps and markdowns will be the result. Shrink will be reduced. Bacteria growth will be less and you will see greater profits and increased customer satisfaction. Proper temperature control will give beef, pork and poultry more cooler and shelf life.

Poor temperature and sanitation

= SHRINK

Food Safety Manual Good Temperatures and sanitation

= PROFITS

8

SANITATION PRACTICES

 Identify a clean up personnel.

 Give cleaning instructions for each piece of equipment.

 Use 140-degree hot water to be effective.

 Use an USDA approved sanitation system and always follow instructions.

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SANITATION & TEMPERATURE CONTROL (Continued) There is a poor practice in the meat industry. This problem is that cooler and prep room doors are propped or left open to make the temperature more comfortable to work in.

This practice causes several problems:

 Actually makes it colder in prep room and cooler. The unit constantly runs.

 Eventually, frost forms on the coils, this will reduce temperature until the system goes into defrost. This accelerates deterioration of product; and reduces shelf life.

Close Door

Food Safety Manual 10

DISPLAY CASES

Cases should be clean at all times. Wipe inside and outside daily with a general alkaline cleaner. The racks and the bottom of the case should be cleaned and sanitized weekly. Glass and mirrors should be cleaned daily.

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EMPLOYEES

Have a standard program of cleanliness. Require clean hands, clothing and good personal hygiene at all times. Require clean caps, jackets and aprons at the start of each day and changes as needed throughout the day. Employees should wash hands thoroughly before starting work and after each restroom visit. Fingernails should be kept trimmed and clean. Employees should not use tobacco in any form while working in the meat department. Anti bacteria soap should be provided at each hand sink.

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MEAT HANDLING

 Place all meat in cooler upon arrival to the store.  We recommend not placing boxes on cutting tables to prevent contamination.  Use meat products on a first in, first out basis.  Date all meat with a receiving date on the outside of the box, large enough to be easily seen.  Clean tables whenever you change processing of species and before going to the next.

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HANDLING OF FROZEN MEAT PRODUCT

 As a general rule, any meat product received from the warehouse frozen, should remain frozen. This product should be stored, displayed and sold frozen.

 Never thaw frozen meat products and display them in the fresh meat case.

 The only exception would be Offal items.

 These item must have a label stating “This product has been previously frozen”.

THAW

Food Safety Manual 14

Frozen Meat items Sold Fresh

Product Description

Pork Ears Pork Tails Pork Feet Pork Stomachs Pork Rib Tips Pork Riblets Italian Sausage Bratwurst

Shelf life Product Description

4 days 4 days Turkey Drumsticks Turkey Necks 4 days 4 days 4 days 4 days Turkey Tails Turkey Wings 4 days 4 days

Shelf Life Product Description

4 days 4 days Smoked Hocks Smoked Neck Bones 4 days 4 days Smoked Turkey Necks Smoked Turkey Drums Smoked Turkey Wings Bulk Bacon 10 lb.

Shelf Life

14 days 14 days 14 days 14 days 14 days 14 days Food Safety Manual 15

    

HANDLING PROCEDURES FOR CVP POULTRY

The handling of CVP Poultry is not recommend because this product is potentially hazardous. If CVP Poultry is used by stores, the following steps should be taken to ensure food safety.

Store product away from fresh beef and pork Use a container to catch any purge from boxes Use a separate table for packaging product Clean and sanitize table “before and after” use Never stack boxes on top of tables   Store packaged product away from other meat product Make sure wrap is tight and leak proof Food Safety Manual 16

Proper Thawing Procedures 1. Thawing Product under refrigeration at 40 degrees Fahrenheit or less:

• Plan ahead, as large cuts of meat and poultry items take a long time to thaw.

• Provide adequate refrigeration space for below cooked, ready-to-eat foods.

• Use a pan to catch juices that will drip from thawing foods. This practice will help prevent cross contamination of ready to eat foods.

2. Thawing product by completely submerging under potable, running running water at 70 degrees Fahrenheit or below:

• The internal temperature of raw animal foods requiring cooking should not be above 40 degrees Fahrenheit, for longer than four hours.

This thawing method requires a cleaned and sanitized prep sink, with an overflow device to allow the running water to remove loose food particles, etc.

• Care must be taken to prevent cross contamination of foods or surfaces near sink.

• When thawing is complete, all equipment, including the sink and other utensils used in the process should be thoroughly washed, rinsed and sanitized.

•

This method is not recommended for larger food items.

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E. COLI TESTING PROCEDURES

Food Safety Manual 18

STEPS TO BE TAKEN DURING A U.S.D.A.

E.COLI TESTING

 Identify and record the name of the Agency represented (USDA, State Health, etc.), and notify your District and Division Managers. Division office notifies the St. Louis office. (DO NOT LEAVE A VOICE MAIL MESSAGE, MAKE SURE THAT YOU SPEAK WITH SOMEONE. Stay with the inspector throughout the inspection.)  Record where the sample will be taken to and the telephone number. Obtain a duplicate sample and record the internal temperature. If the sample is taken from the case, and was ground and wrapped at store level, the package should be divided so you can retain a sample. The sample should be over wrapped, placed in a bag and labeled for identification. Be sure to use a clean and sanitized knife to divide the sample. Mark the sample with the current date and freeze immediately. If possible, get the inspector to initial the sample. If the inspector takes a sample of MAP ground beef, a sample of product from the same lot will be sufficient.

 In most cases, the sample should be collected from the meat grinder, or prior to packaging. However, the inspector is at liberty to choose a sample of product from any point in the process.

 All ground beef from the sample lot still in the back room should be counted and recorded. (Other information that is necessary is the PRODUCTION NUMBER,

PRODUCTION DATE AND THE “USE BY DATE” ON THE FRONT OF THE

CONTAINER). Food Safety Manual 19

STEPS TO BE TAKEN DURING A U.S.D.A.

E.COLI TESTING

(Continued)  If possible, have the inspector record that the grinder and all utensils used in preparation of the sampled lot have been cleaned and sanitized. Otherwise, have this process documented by the Store Manager on duty.

 If a Presumptive Positive on the sample taken is received, remove the lot from sale and hold all the product from the sampled lot until the positive is confirmed or the sample is found negative. If a positive is confirmed, the instructions from the regulatory agency regarding final disposition of the remaining product from the lot need to be followed.

 Inquiries from media personnel, TV, Radio, Newspapers, etc., must NOT be handled at store level. Should you receive such a call, please refer the inquiry to the Save-A-Lot Corporate Communications Manager, Dan Kimack at 314-592-9614 Food Safety Manual 20

E. COLI INSPECTION SIGN OFF FORM

Please answer the following questions on

Grinding Practices

: 1. Is the store grinding beef trimmings at store level?________________

2. Is the store mixing tube fine grind and trimmings together?_________

3. Is the store grinding any pork for sausage?______________________

4. How often is the grinder being cleaned and sanitized?_____________

I thoroughly understand the importance of promptly contacting Save-A Lot and filling out the inspections form and faxing into the Save-A-Lot office immediately.

Store Manager_____________________________________________

Meat Manager_____________________________________________ District Manager___________________________________________ Store Location_____________________________________________ Date________________

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INSPECTION REPORT

1.

2.

3.

4.

5.

Ask for the business card of the person doing the testing.

Contact your District Manager immediately Request a copy of the test results.

Keep a sample of the product in the freezer.

Obtain the following information.

INFORMATION FROM THE PRODUCT – PACKAGE BOX: FROM THE TUBE:

TAKE AN INVENTORYOF LIKE GROUND BEEF PRODUCTS IN BOTH COOLER AND CASE: HOW SOON AFTER THE SAMPLE WAS TAKEN WAS THE GRINDER CLEANED & SANITIZED?

WHERE THE SAMPLE WAS SENT TO FOR TESTING:

FAX TO MIKE SCHILLI 314-592-9643 OR CHET KOZICKI 314-592-9619 AND JACK BOHNERT 314-592-9633

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MEAT COOLER

TEMPERATURE SHOULD BE MAINTAINED AT

28 - 32 DEGREES

CHECK EVERY MORNING BEFORE COOLER IS DISTURBED

DOORS MUST BE KEPT CLOSED AT ALL TIMES

Food Safety Manual 23

PREP-ROOM COOLER

TEMPERATURE SHOULD BE MAINTAINED AT

40 - 45 DEGREES

CHECK EVERY MORNING BEFORE COOLER IS DISTURBED

DOORS MUST BE KEPT CLOSED AT ALL TIMES

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Perishable Cold Chain and Receiving Guidelines Item Description

Excel Pork IBP Peelable Grinds Chub Ground Beef Tube Ground Beef

Total Days Live After Opening

28 18 18 18 4 2 N/A 1

Calculate Days As:

Before "Display Date" Before "Peel by Date" After pack date After pack date

Store Receiving Optimum Range

3 3 12 12 26˚ - 34˚ 26˚ - 34˚ 26˚ - 34˚ 26˚ - 34˚ Boxed Beef 35 3 After pack date 25 26˚ - 34˚ Bone-In Pork Boneless Pork Gas Flushed Pork 21 28 15 3 3 2 After pack date After pack date After pack date 14 21 10 26˚ - 34˚ 26˚ - 34˚ 26˚ - 34˚ Lunchmeat / Bacon / Smoked Sausage Varies 40 70 N/A Chill Pack CVP Poultry Ground Turkey Package Salads Packaged Slaw Mini Carrots 12 12 18 14 16 30 SUBJECT TO CHANGE N/A 2 N/A N/A N/A N/A Before "Sell by Date" Before "Sell by Date" After pack date Before "Sell by Date" 14 5 7 5 26˚ - 34˚ 26˚ - 34˚ 26˚ - 34˚ 26˚ - 34˚ Use by date Use by date Use by date 6 6 6 32˚ - 34˚ 32˚ - 34˚ 32˚ - 34˚ Effective Date: August 1, 2001 Food Safety Manual 25

OPTIMUM PRODUCT TEMPERATURE

• Meat Product will remain unfrozen at 26 F and above, and it’s optimum temperature for maximum shelf life is 32 .

• Therefore, to assure product freshness and customer satisfaction, store Meat Product at a temperature of 28 and 32 in your holding cooler.

• In the display case, set your discharge air to 22 to maintain an optimum temperature range between 28 and 32 .

Extend Your Shelf Life

60 Display case Optimum temperature 28-32 55 50

Decrease Your Temperature

45 40 Holding Cooler 28-32 35

32 28

1 2 3 4 5 6 7 Days of expected shelf life 8 9 10 Food Safety Manual 26

GRINDER SANITATION POLICY

Clean & sanitize the grinder or mixer / grinder after each use.



Follow the cleaning / sanitizing procedures below.



Do not leave until all procedures are completed. All Grinder units must be cleaned & sanitized after each use.



The Store Manager is responsible for Insurance Compliance of these policy & procedures.

Food Safety Manual 27

   

CLEANING & SANITIZING PROCEDURES

DISCONNECT - power to the unit.

DISASSEMBLE - grinder & dispose of meat remaining in it.

CLEAN - grinder parts with USDA - approved cleaner.

SANITIZE - grinder parts with USDA - approved sanitizer.

Allow unit to AIR DRY - ONLY then REASSEMBLE. UNIT IS NOW READY FOR USE Food Safety Manual 28