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2:00 pm: Its been four hours since opening, the lunch rush is over. Its time to check meat, looks and
foods on “The Line” that may be susceptible to the “Danger Zone”(When smells normal.
the temperatures of food are between 41 and 140 degrees) • Between 1997 & 1998 the average
reward per case per lawsuit was
4:00 pm: At shift change the prep areas are tested to ensure cleanliness; i.e. the $41,888. USDA
meat slicer, cutting boards, knives. • 5,000 people die in the US every year
from food poisoning.
7:30 pm: During the dinner rush, the employee tests the sandwich/salad line
by performing a quick test of either a knife, cutting board.
10:30 pm: After kitchen has closed and all cleaning has been completed, the
staff tests refrigerator handles, knives, cutting boards, meat slicer or
food prep areas for Salmonella and E.coli.
KRAMER MEDICAL PRODUCTS: “SAFE STRIPS” 254 S. RONALD REAGAN BLVD SUITE 227 LONGWOOD, FL 32750