48 Hour Ruleproducts that have been opened and not completely used, any remaining product must be wrapped and labelled and stored. All coolroom stock including opened products must be cleared prior to the use by or best before date

30 Minute RuleChilled products (e.g. sliced, trimmed, cut, wrapped or processed) must not be held outside of refrigeration for any longer than 30 mins maximum

Quick Reference Guide: Temperature Control

WHAT is Temperature Control?

WHAT are the Temperature Control Rules?

It is to keep potentially hazardous food at specified temperatures when stored, displayed and/or delivered in order to prevent bacteria from developing. This is to ensure that food stays safe for consumption.

2 Hour RuleWhen there is a power outage or refrigeration breakdown, high risk products must not be at an incorrect temperature for more than 2 hours

Frozen food....must be kept hard frozen, are solid to touch and show no sign of thawing.

Need more information?

Speak with your manager or buddy

4 Hour RuleHot foods must be kept hot for no more than 4 hours. Hot food to be dumped 4 hours after heating /cooking in the Bain Marie or Grab and Go Units

Keep refrigerated cold foods cold - not warmer

than 5 Degrees

Quick Reference Guide: Safe Product Sampling

Food samples are a great way for our customers to try new products and creates a great opportunity to engage our customers.

WHAT are some food safety precautions should I consider?

SAFE FOOD PREPARATION: If cooking products, follow personal Hygiene & dress standards to avoid foreign objects and food contamination

COMPLETE: Taste Testing Record Sheet

NEVER LEAVE Food samples must not be left unattended in the store

SAY NO TO NUTS: Never offer nuts or products containing nuts (peanuts/tree nuts) to customers

ASK PERMISSION: Always seek parent/guardian approval before providing a sample to a child

FOLLOW TEMP CONTROL RULES: Remember any hot or cold samples must not be left out of temperature control for more than 30 minutes

PROVIDE ALLERGEN / NUTRITION INFO: our team members must be able to provide allergen/nutrition information if the customer asks

PROVIDE RIGHT SERVING METHODS: such as tooth picks, serviettes, patty pans and a bin to dispose of rubbish

Need more information?

Speak with your manager or buddy

● RF Unit ● Out-of-Code Report● Portable Printers● Reduced to Clear (RTC) labels

It is illegal to sell any product past its ‘Use By’ date!

Quick Reference Guide: Date Code Checks

Date code checking identifies items that needs to be cleared to ensure our customers only buy Fresh Food from our shelves. Woolworths does not sell any produce once it is past the ‘best before’ date. Please ensure stock rotation is being undertaken correctly.

HOW do Conduct a Date Code Check?*

INSPECT

Conduct a full cabinet check by inspecting each line, looking for a use by/best before date within 10 days of the inspection date

SCAN

Any stock found with a use by/best before date that falls within the next 10 days needs to be scanned and the use by/best before date recorded in the RF Unit.

2 TAKE ACTION

Immediate RTC action should be taken on any stock found with a use by/best before date that falls within the next 4 days.

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WHAT items do I need?NOTE:* Please make sure you have been officially been trained by your Manager or Buddy in conducting this procedure before attempting to do it yourself

Need more information?

Speak with your manager or buddy

Quick Reference Guide: Preventing Cross Contamination

Special care must be taken when handling raw meat, poultry, and seafood. These foods and their juices must be kept away from cooked or ready-to-eat foods and surfaces.

HOW do we prevent cross contamination?

If you believe that cross contamination has occurred, inform your manager right away and remove contaminated product immediately

Take Note!

Separate raw food from ready-to-eat food

Wash hands correctly and thoroughly before handling

food

Clean and sanitise all equipment, storage containers, display

cabinets and coolrooms

Handle food safely – use disposable gloves/aprons,

inverted bag, clean equipment, single use

utensils methods

Use high dividers between raw and cooked when

storing in a display case such as Seafood

All fresh food and food packaging (trays, bags, etc) that falls on the floor must

be discarded.

Need more information?

Speak with your manager or buddy

Quick Reference Guide: Inverted Bag Technique

The inverted bag method is a way of scooping stock into a plastic bag without your hands coming into contact with the product. This technique is for all unpackaged products sold from behind the glass in meat, seafood, poultry and deli.

HOW does the Inverted Bag Technique work?

Tear off a bag from the plastic roll/dispenser, then open the bag.Roll top edge of bag between fingers to open top.

Grasp the outside bottom of the bag and push it inside out, placing your hand inside the inverted bag

Reach into the case to grasp to stock

Pull top of the edge of bag over the product

Product should now be weighed, wrapped and priced

REMEMBER:

● DO NOT blow into bag to fully open the bag

● DO NOT let anything touch the exposed side

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Need more information?

Speak with your manager or buddy

Quick Reference Guide: Weights and Measures

Accurate measurement of products is very important to both us as the trader and to our customers. It is the right of Customer to expect correct measurement when purchasing goods or services. Heavy penalties or prosecutions may result from underweight product made available to customers on display.

THINGS TO REMEMBER

● Scales should always be clean and placed on an even surface

● Scales must display the correct weight as per our test weights

● If the scale is damaged or not weighing correctly, immediately tag the scale as “not for use”

Need more information?

Speak with your manager or buddy