POLICY:
Proper storage of food to minimize potential contamination is maintained at all times.
PROCEDURES:
- All NOCAC sites will follow the first in, first out (FIFO) method of stock rotation.
- Record the date received on each can or individual box with a permanent marker
- Place the most recent purchases or oldest expiration date in the back of the shelf.
- Oldest food products are up front and used first.
- Do not use dented or damaged cans for food service.
- Store dry food away from walls and at least six inches off the floor.
- This will make the area easier to clean and to check for pests.
- Expired food will be sent to the NOCAC PATH Center.
- The Center Cook will ensure there is very little carry over thru the summer by reducing inventory of unopened food during the month of May.
- The Center Cook will empty, clean and unplug freezers and refrigerators at the end of the school year.
Forms and Additional Guidance:
This policy complies with the following |
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Head Start Program Performance Standard: | ||
ODJFS Child Care Manual: | ||
CACFP Regulation: | ||
Caring for Our Children: | 4.9.0.5, 4.9.0.6, 4.9.0.7 | |
Other Sources: |
Effective Date: | Revision Date: | ||||
Approved By Policy Council: | Revision Approved By Policy Council: |