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Apply HACCP to the Food Handling Cycle: Transporting, selling, displaying and disposing

This article discusses applying HACCP to the transporting, selling, displaying and disposing of food.
A sneeze guard that protects food products in a bakery
© International Culinary Studio

Transporting

To minimise any adverse effects on food during transporting:

  • Prevent any cross-contamination and apply general food handling principles.
  • Transport food at the correct temperature and ensure that frozen food remains frozen.
  • Do not cause any damage to package during transport
  • Check portable food storage equipment regularly for temperature compliance.

Selling and displaying

Often food is displayed in food display cases or display fridges:

  • Prevent any unnecessary contact with ready-to-eat food.
  • Sell and display food at the correct temperature, i.e., internal temperature of cold food below 4°C / 39.2°F and hot food above 65°C / 149°F
  • High risk food items must not be held or displayed for long periods. For example custards.
  • Any damaged food cannot be sold and food cannot be sold beyond the expiry date.
  • Wash your hands thoroughly prior to handling food. Use gloves, palette knives, meat forks or tongs to minimise contamination.
  • Sneeze guards or other protective barriers must be placed on all display items.

Disposing

Waste food or food that is no longer usable must be separated and stored appropriately:

  • Items for disposal or return must be segregated and clearly labelled.
  • Food for disposal must not be resold to customers.
  • Food for disposal must be stored under appropriate temperature conditions.
© International Culinary Studio
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Introduction to HACCP for Food Safety

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