Date Codes:

The code that is on each 4L jug is the "Best Before Date" of the product. The code is read YY/MM/DD. Please refer to the individual product pages for shelf life.

Guidelines:

Handling of institutional products.

Person Responsible:

Restaurant Management

Guidelines:

Receiving

• For refrigerated products, check that incoming goods are properly refrigerated at 2-4C, or 36-40F.
  
  Storage

• For refrigerated products, move them to a 2-4°C cooler within 30 minutes after receiving.
• For shelf stable products, store them in a cool, dry place.

Handling

1. Adhere to FIFO (first in–first out) principle, and Best Used By instruction.
2. If container exterior is wet or dirty, clean and dry the surface with a clean paper towel before opening.
3. Wash hands with soap and water or wear clean, sanitary gloves before handling food.
4. After opening a container, take care not to place the lid on any wet or soiled surface.
5. Use clean, dry scoops to take out product from the container.
6. Clean the rim of the container, if it has been smeared with product, with clean dry paper towel before replacing the lid.
7. Do not return unused portion back to the packaging container.
8. Dressings/Sauces that have been diluted with water or milk should not be stored.
9. Dressings/Sauces that have been modified with other ingredients (such as spices, vegetables, fruits, etc.) should not be stored longer than 24 hours under refrigeration.
10. Store all opened jars in a 2-4°C cooler at all times.