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

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.