IAGC LAND GEOPHYSICAL SAFETY MANUAL Edition 9 ... - CGISS

8.1.6 ContainersUse only glass or plastic food storage containers with matching lids, or cover with foil orplastic wrap. If you should use metal containers, use them only until the next meal (nomore than three to four hours). Be sure the containers are covered with aluminum foil orplastic wrap.8.1.7 Proper Storage1) All uncooked frozen food should be kept at -18°C (0°F). These foods shouldremain frozen until they are prepared or served. Partially thawed, uncooked foodis extremely hazardous to health.2) Do not store precooked meat at 0-3°C (32-37°F) for longer than two days. Do notfreeze leftovers. Put leftovers in glass or plastic containers and cover with a tightlid or plastic wrap. Mark the container with the date and time and use thecontents within 24 hours. If you do not use them within 24 hours, throw theleftovers away.3) Unopened canned goods should be stored in a cool, shaded, dry area. They willlast much longer than canned goods stored in hot areas next to stoves, heaters,or in sunlight. Do not use damaged, dented or rusted can goods. Do not usebloated cans or cans that release pressure when opened.4) Use separate cooler dispensers for juices, tea and water. Do not use open panswith dippers or open-top pitchers. These containers permit insects and dirt tocontaminate the liquids, not to mention the germs, viruses and bacteria that arespread by hand contact.5) Perishable food should be kept covered and not be exposed to room temperaturefor more than an hour. Refrigeration is preferred.6) Fruits and vegetables should be stored in well-ventilated areas and protectedfrom insects, rodents and animals. Do not store fruits and vegetables on floors.7) Immediately discard fruits and vegetables when they start to spoil. If there is onlya small bad spot, cut it off and use the remaining part.8) Food should not be stored in the same area as non-food (such as detergents,pesticides, etc.)8.1.8 Kitchen Staff1) Persons employed in the preparation, cooking or serving of food or drink or in thehandling of eating/drinking utensils must have undergone a medical examinationand fulfilled the necessary health requirements. Follow up with periodic exams.They should be free of contagious diseases, cuts, sores and colds when handlingand preparing food.2) Check the kitchen staff often to make sure they practice good personal hygiene.They should be shown how to properly scrub their hands with soap and water.(They should keep their nails and hair short.)3) The kitchen staff shall wash their hands prior to the handling of food, afterhandling uncooked food, or after using the toilet.Page 109 of 136