Food ingredients should be stored properly in a dry, clean, pest-free area — during preparation, all food should be kept covered wherever possible.
Check packaging is intact — do not use ingredients if it is suspected that damaged packaging may have affected the contents.
Check the date codes and do not use any products that are past their “use by” date.
Vegetables should be rinsed with fresh water prior to use and checked to remove foreign bodies such as soil and insects.
If raw, cooked and ready to eat foods are stored in the same refrigerator, place cooked and ready-to-eat foods above raw food at all times.
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