2 replies to this topic

[charu13]

Greetings,

 

We are a very small kitchen and in the process of implementing GHP & GMPs.

Presently we are following below mention sequence of storage of vegetarian food in the vertical door chiller.

 

Top shelf- RTE food products & Salads.

 Second shelf- Packed milk, Curd and other products.             -

Second shelf- Cooked Vegetarian food and curries.

Third shelf - Washed raw vegetable, fruits.

 

For Non-vegetarian food chiller

 

Top shelf- RTE non vegetarian food products & Salads.

 Second shelf- Packed Non Veg food  products.             -

Second shelf- Cooked non vegetarian food 

Third shelf - Raw meat and marinated fishes

 

 

 

Some one please enlighten me on this topic.

 

 

Regards,

 

 

 

[Plastic Ducky]

Hello Charu13,

 

Is your question about the significance of storing items in this manner ranging from top to bottom and the risks of not doing so?

[charu13]

Hello Charu13,

 

Is your question about the significance of storing items in this manner ranging from top to bottom and the risks of not doing so?

Yess..its about both aspect.