• 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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