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You are the general manager of a brand-new deli. Your deli meat has been sourced from an artisanal meat producer. You only use fresh produce that is locally grown. You make your own sauces.

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Sourcing and purchasing from reputable suppliers is very important to my Deli Shop. researching and building a rhythm with our supplier has been very influential in sourcing and maintaining safe quality deli meat. Being that we source from FDA-approved and certified artisanal suppliers products like deli meat, bread, and vegetables are required to meet a standard.

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Having good standards when receiving food is how the Deli Shop maintains quality food. Being able to reject any meat that does not meet the standards.

When receiving:

·      Deli meat must be held at an air temperature of 41 degrees Fahrenheit or lower.

·      There should be no frost, leakage, discoloration, or inconsistent texture (if it were mushy) when receiving meat or vegetables.

·      Anything that sticks out or looks to be a red flag will and can be rejected and sent back to the supplier.

·      Receiving buns, we check for mold or any other errors that may have taken place during transportation.

·      Without this standard and practice, the deli shop would be risking the chance of receiving unsafe meat and produce.

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Storing foods is one of the most important parts of keeping food safe from pathogens. Our cold TCS foods like meats, vegetables, and sauces are stored at an internal temperature of 41 degrees Fahrenheit. This temperature keeps the food from freezing but safe from pathogens. When storing we keep lettuce and vegetables on top shelf with the rest of the ready-to-eat foods, then the rest of the shelves with deli meats. Doing this in a specific order we are able to reduce the risk of contaminating the ready-to-eat foods with meat products.

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Before preparing food, we must always make sure the equipment we are using is clean and sanitized. Getting ready to prepare, we only take the amount of food we plan to use so we do not cross any lines with time and temperature control and reduce the risk of food going bad. During this process, we inspect the meat, produce, bread, and any other ingredients for flaws. In our deli we strive to keep our food natural, we do not use any color additives to prove we use artisanal produce.

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Being a brand-new deli shop we receive our meats precooked and ready to serve. The few items we need to cook would be our homemade sauce. storing and keeping dates when the sauce was prepared and when it needs to be thrown out are the steps we take when cooking.

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In our new deli we do not need to worry about cooking but must watch out for the temperatures and times. Being that we are dealing mostly with TCS foods we are able to hold out cool foods for 6 hours if they had been held at 41 degrees Fahrenheit (5 degrees Celsius) or lower before they were taken out of refrigeration. Being that our open hours are from eleven to five we only need to worry about I rotation of food. After 6 hours we throughout or sell the food before replacing it with fresh, this allows us to keep the produce fresh and safe to eat throughout the day.

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In our deli we do not reheat or reuse any produces.

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Within our Deli we train our staff to always wear single-use gloves when handling food.

To keep contamination at a minimum we clean and sanitize our utensils and cooking tools after every use.

When serving food, we train our workers to keep minimum contact with areas where food will be placed or where the consumers' mouths will go.

By doing these steps we boost the safety of our deli.

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In our deli we strive to keep our food fresh. Our sandwiches are served cool and not heated.