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- Wash hands thoroughly and clean all
food preparation surfaces
- Wash vegetables and fruits thoroughly before
use
- Keep raw and cooked meat products separated from
raw vegetables and fruits
- Keep cold foods such as sandwiches, salads,
and dressings refrigerated at 41°F or lower until serving time
- Keep
hot foods such as sandwiches, entrees, soups and sauces in hot holding
temperatures of 140° F or higher
- Keep cheese refrigerated at 41°F
or below until use
Get information
on HACCP processes for LAND
O LAKES® products.
See our Recipe section for HACCP Critical Control Points on all Land
O’Lakes school recipes.
Learn about regional 1-day HACCP
workshops taught by SNA-certified trainers from Land O’Lakes.
Workshops are taklng place throughout the year to assist schools
in meeting new federal food safety regulations.
Go to our FAQ for answers to frequently asked questions about Food Safety & Sanitation.
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