EUROMAX FOODS

Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination / Displayed food must be enclosed in a manner to prevent contamination

Manufactured meat products adequately processed / Process meat products in order to destroy bacteria, parasites or other forms of contamination

Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

Adequate record and identifiers for manufactured meats are available and maintained / Create and maintain records for manufactured meats / Maintain records of manufactured meats for one year from the date of production / Maintain records identifying types of meat manufactured / Maintain records of name and address of supplier of meat products / Maintain record identifying weight of meat used for production / Maintain record identifying date meat products were received / Identify processing plant of origin for meat supplier products

All food product is supplied by an inspected facility (Federal, Provincial, or Municipal) / Ensure all food product is supplied from an inspected facility (Federal, Provincial, Municipal) / Maintain records of food purchased for one year

Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment

Maintenance of sanitary facilities / Equip sanitary facility with single service towels or air dryer

Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized

Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary