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THE GOLDEN RULES OF SALAD HANDLING

Here's the list of must-dos:ds first. Rotate you back stock.Never mix old salad with new in the crock/bowl.Wash all crocks/bowls a minimum of three times a week.Use a health department-approved sanitizer in the rinse water.Air-dry all crocks/bowls before refilling or storing.Use sanitized utensils to serve salads.Order salads frequently. Never buy more than a week's inventory.Keep salads under refrigeration

Here's the list of must-dos:

ds first. Rotate you back stock.

Never mix old salad with new in the crock/bowl.

Wash all crocks/bowls a minimum of three times a week.

Use a health department-approved sanitizer in the rinse water.

Air-dry all crocks/bowls before refilling or storing.

Use sanitized utensils to serve salads.

Order salads frequently. Never buy more than a week's inventory.

Keep salads under refrigeration at all times, at 34 degrees F to 39 degrees F.

Cover containers with a tight cover after filling your crock/bowl.

Cover the salads in the deli case at night with film wrap.

Stir salads frequently to keep their appearance fresh and inviting.

Do not put garnish directly on the salads. Produce, etc., can contain high levels of bacteria and can contaminate a salad.

Keep your salads away from raw poultry, cutting boards, etc., to avoid cross contamination.

Completely clean and sanitize your deli case on a frequent basis to keep bacteria from contaminating your salads and other deli products.

All deli employees should wear gloves and hats.

Never sell a salad that is out of code or looks, smells or tastes bad.

View your deli case from the customer's side. Would you buy?