maintain perishable.pdf - )1CADEMIA Mainiain \u00b7~llrishable Items Checklist,I,1 1 Dry Store Are~ Time of check ~\"f l,i Clean Acceptable AM Corrective

)1CADEMIA Mainiain ·~ll rishable Items Checklist ,I. '. ),1 ,. :., / 1. Dry Store Are ~' Acceptable Time of check "fl ~, .. AM - Clean ' . ,, , i: : V t lf ✓ Dry 1 ·:~ ,. ! -' Pest cont Y tnation V Time of check t.: 'l PM Clean t{ v Dry J: •· ✓ ·/ - ·· Pest cont fui ation V 2; Fridge arid Fr e ezer l- vz;') Acceptable Time q AM Temperafure ?_, c· ' - i,,q;10(; V Clean / V Time 2- PM Temperature 12.._C° - \., C{' 0 (._,. V Clean ,, ., · , v 3. Receiving of perishable supplies Acceptable Correct t~mperature ✓ Contamination v Damage ✓ 4. Storage of supplies Acceptable Correct areas V ;,.;. . Labelled and dated V Food safeity requirements v FIFO V 5_ . Returning supplies to stores Acceptable Appropri~te clean containers v, Labe.lled and dated V ~- Unusable wasfe Acceptable -~ ~i Unsafe or· contaminated products correctly ✓ :~ j:t: identified-· -~ '. :, ; fi Unsafe oi:,c:ontaminated products disposed v correr.:t'iy ·'· ~r:: .,. ~ .. SITXINV202 · che~klist ©copyright Academia International 2016 , ,' Corrective action needed c- •· ·' - ·· -- -- ( . - Corrective action needed - -- ·- C: : - -- ·-·· ·-· Corrective action needed Corrective action needed --- .