Greetings,
We are a very small kitchen and in the process of implementing GHP & GMPs.
Presently we are following below mention sequence of storage of vegetarian food in the vertical door chiller.
Top shelf- RTE food products & Salads.
Second shelf- Packed milk, Curd and other products. -
Second shelf- Cooked Vegetarian food and curries.
Third shelf - Washed raw vegetable, fruits.
For Non-vegetarian food chiller
Top shelf- RTE non vegetarian food products & Salads.
Second shelf- Packed Non Veg food products. -
Second shelf- Cooked non vegetarian food
Third shelf - Raw meat and marinated fishes
Some one please enlighten me on this topic.
Regards,