Our company remains committed, and will invest whatever resources are necessary,
to achieve a safe and wholesome product for our customers. That assurance can only
be achieved with a pro active and effective hazard analysis critical control program.
The management of Sam Kane Beef Processors, Inc. supports and requires the commitment
of all of our personnel to following the program outlined in this HAACP. It is only
through this methodology that we can achieve our number one goal of providing the
clean and safe food that our own families and customers consume. Your suggestions
and continued input are welcomed and encouraged, as we continue to build an increasingly
effective program for food safety.
GUIDLINES FOR SAFE FOOD HANDLING
1. Keep it safe, refrigerate or freeze. Refrigerate or freeze all
perishable foods. Refrigerator temperature should be 40ºF or less; freezer temperature
should be 0ºF or less. Use a refrigerator/freezer thermometer to check the temperatures.
2. Never thaw food at room temperature. Always thaw food in the
refrigerator, or in cold water or in a microwave. When thawing in the microwave,
you must cook the food immediately.
3. Wash hands with warm soapy water before preparing food. Wash
hands, utensils, cutting boards and other work surfaces after contact with raw meat
and poultry. This helps prevent cross contamination.
4. Never leave perishable food out of the refrigerator over two hours.
If room temperature is 90ºF or above food should not be left out over 1 hour. This
would include items such as take-out foods, leftovers from a restaurant meal, and
meals-on wheels deliveries.
5. Thoroughly cook raw meat, poultry and fish. Do not partially
cook food. Have a constant heat source, and always set the over to 325ºF or higher
when cooking. There is no need to bring food to room temperature before cooking.
For more information on Food Safety, please see the United States Department of
Agriculture's Food Safety and Inspection
Service (FSIS) website.
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