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BUTCHER BOY MARKET
Vacuum Packaging Program
Requirements for In -Store Vacuum Packaging:
1. Only vacuum package items which are listed on the approved store list. Only
these products will have codes entered in the special scale which must be used
for vacuum packaged items. No other items are permitted for vacuum packaging.
2. All products permitted to be vacuum packaged must be 45 Degrees F or less
when received and during storage. Product received at a temperature of more
than 45 Degrees F may not be used for vacuum packaging. Vacuum packaged
product must be displayed at 40 Degrees F or less. Check temperatures
frequently in the cooler and in the display case. If the product temperatures in the
display case rise above 40 Degrees F, remove product to a case which reads 40
Degrees F or less. Call for service on the display case.
3. Bring item directly from the cooler; slice, marinate, and vacuum package
immediately. Weigh item, add labels, and place on display as quickly as
possible in order to keep product temperature at or below 40 Degrees F.
4. Wash hands frequently with warm water and medi scrub antiseptic hand soap.
Use disposable gloves when handling any food product. Change gloves
when changing types of food. Replace plastic gloves if torn, soiled, or non-food
items have been handled with the gloves.
5. Sweep around the machine frequently to remove food debris and pieces of
plaster.
6. Appropriate headcovers and clean outer garments must be worn by all staffers
working on the vacuum packaging.
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7. No eating, drinking, or smoking is permitted in the vacuum packaging area.
8. All "washing" of the machine, knives, and paddles must be done with solutions of
Versa Clean obtained from the proportioner at the three compartment sink. Sinks
should be clean before being used. All equipment which has been "washed"
must be rinsed with clean water until no soap residue remains (otherwise the
sanitizer will be made ineffective). All equipment, after being washed and rinsed
must then be "sanitized". Use solution drawn from the proportioner at the three
compartment sink which properly dispenses Formula C sanitizes. Equipment
should air dry.
9. Four Hours after beginning work on the vacuum packaging machine, the
machine must be disassembled, washed, rinsed, and sanitized before doing any
additional vacuum packaging.
10. Only properly trained staffers may operate the vacuum packaging system. The
meat supervisor will designate those who are properly trained.
11. The label which must be used on vacuum packaged products is different from the
label used on normal service counter items. The label for vacuum packaged
product must give:
- Common Name of the Product
- List of Ingredients in Descending Order of Amount
-The Net Weight
- The Store Address
- A Ten (10) Day Sell By Date
- A Bold Print Warning to Keep Product Refrigerated at 40 Degrees
or Less
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