Food Bank and Urban Harvest Organization and Control of Warehouse NATIONAL CONFEDERATION OF TRADE - CNC NATIONAL COUNCIL

OF THE NATIONAL COUNCIL O F SESC SENAC Antonio Oliveira Santos President SENAC - NATIONAL Sidney da Silva Cunha Director General Lea Viveiros de Castro D irector of Vocational Training National Confederation of Industry - CNI NATIONAL COUNCIL OF THE NATIONAL COUNCI L OF SESI SENAI Armando de Queiroz Monteiro Neto President SEBRAE - NATIONAL Sivan Gianni CEO Luiz Carlos Barboza Paulo Tarciso Okamotto Te chnical Director Director of Administration and Finance NATIONAL HEALTH SURVEILLANCE AGENCY - ANVISA Claudio Enrique Maierovich Chief Ex ecutive Officer Ricardo Oliva Director of Food and Toxicology Cleber Ferreira do s Santos General Manager Food SESI - NATIONAL DEPARTMENT Armando de Queiroz Monteiro Neto President Rui Lima d o Nascimento Superintendent Joseph Treigger Operations Director SESC - NATIONAL Marom Emile Abi-Abib Director-General Alvaro de Mello Salmito Di rector of Social Programs Fernando Dysarz Manager of Sports and Health SENAI - NATIONAL DEPARTMENT José Manuel de Aguiar Martins CEO Adolfo Mario Zanon i Cintra Development Director Regina Torres Director of Operations Food Bank and Urban Harvest Organization and Control of Warehouse Series MESA BRAZIL SESC - Food Security 2003 © 2003. SESC - National Bureau Any part of this publication may be reproduced pr ovided the source is cited. SESC / DN STATEMENT CATALOGRÁFICA Food Bank and Urban Harvest: Organization and control warehouse. Rio de Janeiro: SESC / DN, 2003. 20 pp. (Mesa Brazil SESC-Food Security). Food Safety Program. Covenant CNC / CNI / SENAI / ANVISA / SESI / SEBRAE. ISBN: 85-89336-08-5 FOOD ST ORAGE, TEMPERATURE, ENVIRONMENT; PRODUCTS, REFRIGERATION; hygiene. SESC - Social Service of Commerce / National Bureau Rua Voluntarios da Patria, 1 69 Botafogo CEP. 22270-000 Rio de Janeiro-RJ Internet: SUMMARY INTRODUCTION ................................................. ...... 5 PREFACE ................................................. .............. 7 INTRODUCTION ................................................. .......... 9

STORAGE ................................................. .. 10 Stored at room temperature ......... 11 STORAGE UNDER REFRIGERATION ........................ 13 Sanitization procedures ........................... 16 PREPARATION OF 200 PPM chlorine solution .................. 20 PRESENTATION The SESC MESA BRAZIL NATIONAL NETWORK OF SOLIDARITY AGAINST HUNGER AND FOOD WASTE. Since 1946, the SESC develops actions in health, education, culture and leisure for improving the quality of life of workers in trade in goods and services and contributes to the development of the country. In parallel, always participated in the collective effort to ensure better living conditions for all opening new paths to minimize the impacts of basic needs in low-income population. In this p erspective, from the 1990s, initiated actions aimed at reducing hunger and malnu trition by combating the waste of food. These regional programs have inspired ME SA BRAZIL SESC. MESA BRAZIL SESC is a Program for Food Security and Nutrition fo cused on social inclusion, forming a network of National Solidarity against hung er and waste. It is a work of social commitment and has in the partnership, invo lving various segments of society, the support base for all your actions. Demons trates in practice that the union of several social organizations can respond ef fectively to the difficulties besetting the country. The Program has a permanent character and actions go beyond the collection and distribution of donated food . Are developed in partnership with the Food Safety Program - PAS - and SENAC, m aterials and capabilities to produce a safe, healthy and tasty as standards esta blished by the Health Surveillance and to use food in an integral way. PAS is a joint action of the SESC SENAC, SESI, SENAI and SEBRAE with federal agencies - A NVISA, EMBRAPA and CNPq - which aims to disseminate and implement the Best Pract ice (BP) and System Hazard Analysis and Critical Control Point (HACCP), which ar e tools that can promote food safety throughout the food production chain. ORGANIZATION AND CONTROL OF KEEPER 5 PREFACE The series "MESA BRAZIL SESC - Food and Nutrition Security" - is a set of educat ional materials developed by SESC SENAC PAS and Food Safety Program,€as a tool t o ensure quality and full use of food - from the donation, the partner company, until the final consumption, the entity benefited by the program. For each step, specific equipment was developed with guidance and clarification on: • Selectio n and separation of food surpluses - with instructions to officials of the donat ing company. • removal, transportation, storage and delivery in the institution - for those who perform domestic tasks in the Food Bank and Urban Harvest. • rec eiving, storing, handling of food and income received from taking full advantage of foods in order to prepare nutritious meals in safe conditions - for educator s, tutors, volunteers and staff of social institutions attended. The materials i n this series are part of the shares structural MESA BRAZIL SESC (relating to Sp ecific Policies of the Zero Hunger Program of the Federal Government), which aim to contribute to the nutritional and social inclusion of segments of the popula tion in situation of food vulnerability, through an action intense education foc used on dietary education, knowledge dissemination and promotion of citizenship. The emergency actions (relating to Local Policies of the Zero Hunger Program), involving the distribution of surplus food to charities registered and monitored

continuously by the Food Bank and implemented by the Urban Harvest SESC. ORGANIZATION AND CONTROL OF KEEPER 7 INTRODUCTION QUALITY FOOD The hygienic control of food is a mechanism to ensure maintenance of quality, th e storage of the important steps in the flow of preparation. The implementation of this guidance cartiha enjoys quality, offering security and preserving the id eal characteristics of foods. IN STORAGE ORGANIZATION AND CONTROL OF KEEPER 9 STORAGE The storage of food can be done in two ways: 1. At room temperature: in the dry stock, according to specifications of the product itself, and the temperature at the site shall not exceed 26 º C. 2. Under controlled temperature: 2.1-Frozen: when foods are stored at subzero temperatures, ie below 0 o C in the refrigerato r or freezer in a freezer. 2.2-Cooled: when foods are stored at a temperature be tween 0 º C to 10 C (eg, refrigerator), according to the type of product, accord ing to the following recommendation: • meat: up to 4 ° C. • fish up to 2 º C or remain frozen; • fresh produce (vegetables, fruits and eggs) to 10 ° C. • Dairy and cold: up to 8 º C. 10 ORGANIZATION AND CONTROL OF KEEPER STORAGE IN ROOM TEMPERATURE ENVIRONMENT Premises for the storage must be scrupulously clean (washed and disinfected), wi thout food residues and dirt. Discarded materials (including pallets) must be wi thdrawn from storage areas to avoid the presence of insects, rodents and birds. FOOD February 1 All goods must be removed from the secondary packaging such as cardboard boxes o r paper bags. The packaging of all products must have identification. Otherwise they should be placed stickers with the following information: name, trademark, manufacturer, manufacturing date, expiry date, product composition and recording of the competent organ. Disposable products should also be kept separate from t he items mentioned above. Must be at least 10 cm away from the wall and 60 cm fr om the ceiling to allow air circulation between the foods. The stacking in the s tock should be aligned in time and not affect the product characteristics. Batte ries should be arranged in a cross shape to promote air circulation between the products and avoid accidents. 3 April 5 ORGANIZATION AND CONTROL OF KEEPER

11 STORAGE 6 IN ROOM TEMPERATURE Processed foods (canned, canned, etc) should be kept away from grains and cereal s to prevent insect infestation. Foods that have their packaging opened or damag ed shall be transferred to appropriate containers (plastic), washed and disinfec ted, and packaged in clear plastic. Furthermore, they must be properly labeled w ith product name, supplier, opening dates and validity. After an exchange of pac kaging or handling, should be valid for 30 days. Products Manufacturing older mu st be positioned to be eaten first. The expiration date should be observed and c an never be used expired products. The food should be portioned with exclusive a nd sanitized utensils. After portioning, packaging must be closed properly.€Food should not be stored next to cleaning products, chemical and hygiene. Should no t be placed directly on the floor. Should be supported on pallets or shelves she lves (the frames should be 25 cm above the floor). It should not be storing glas ses "upside down" because it encourages the development of rust on the lids. The re shall be no wood or cardboard boxes in any area of food service. 7 8 9 November 10 December 13 12 ORGANIZATION AND CONTROL OF KEEPER STORAGE UNDER REFRIGERATION EQUIPMENTS (REFRIGERATORS, Freezers) CHAMBERS AND February 1 Must be kept clean and disinfected. The accumulation of ice on the coils should not exceed 1 cm, because it hampers the operation. When this happens the equipme nt must be thawed. The temperatures of the chambers, refrigerators or freezers s hould be checked daily. The doors of refrigerators or freezers shall be kept clo sed, and open the minimum time possible. April 3 ORGANIZATION AND CONTROL OF KEEPER 13 STORAGE UNDER REFRIGERATION FOOD February 1 After receiving the perishable products must be stored as soon as possible. If t

here are several products to be stored should follow the following order: 1st perishables chilled and chilled; second - perishable frozen; 3rd - perishable at room temperature; fourth - not perishable. 3 Should not be stored in cardboard boxes, refrigerators, freezers or chambers, be ing porous, insulating materials and promote contamination. The packaging of mil k can be stored in refrigerators, as your finish is smooth, waterproof and washa ble. Before being stored, all food ready for consumption or pre-prepared should be covered with transparent plastic. For fruits and vegetables, making pre-wash removing all visible debris and leaves or parts damaged. Selected parts fit for consumption should be placed in monoblock cast (plastic boxes) to drain the wate r. The monoblocks are properly cleaned and are deposited on pallets, not on the floor. If you can not pre-washing of fruits and vegetables, placing food in plas tic bags colorless and transparent (frozen) and keep them closed under refrigera tion, or transfer them to shut monoblocks covered with transparent plastic, to a void that the dirt from spreading into the environment. May 4 6 7 14 ORGANIZATION AND CONTROL OF KEEPER STORAGE UNDER REFRIGERATION 8 After being opened, canned foods should be transferred to clean containers, capp ed, identified and stored under refrigeration 4 ° C (refrigerator). Failing to m aintain the original product label, the information on it (product name, brand, date of manufacture, when it was opened, in the absence of this information or w rite: "consume in 48 hours") shall be noted on label and this be placed in the c ontainer. 9 10 In cold storage under air (mainly refrigerators where to store different types o f food) to observe the following: upper shelves: ready to eat foods; shelves med ium: semi-finished or pre-prepared; shelves below: raw foods ( meat, vegetables not cleaned etc..), and separated from other products. 11 Foods stored in cold air (in refrigerators, freezers or chambers) should not be in very large portions. Prefer volumes maximum height of 10 cm and / or weight o f approximately 2.5 kg is thus improves the conditions for freezing, chilling, f reezing, thawing. Inside the refrigerator containers should be arranged to form a cross, so that facilitates the movement of cold air. Any irregularity with the products must be reported to responsible for their destruction. ORGANIZATION AND CONTROL OF KEEPER 12 15

PROCEDURES A. DE Sanitation FLOOR 1 - Remove the dirt and 2 - Skip damp with chlorine solution. Daily Monthly 1 - Remove the dirt and 2 - Wash with detergent and rinse 3 - Remove exc ess water with squeegee, 4 - Skip cloth with chlorine solution, 5 - dry naturall y. B. SHELVES Weekly 1 - Remove the dirt and 2 - Skip damp with chlorine solution, 3 - dry nat urally. C. ROADS 1 - Remove the dirt and 2 - Wash with detergent using sponge or brush, 3 - Rinse 4 - Disinfect with chlorine solution, 5 - dry naturally. Weekly 16 ORGANIZATION AND CONTROL OF KEEPER PROCEDURES D. DE Sanitation CHAMBERS COLD Daily 1 - Remove dirt from the shelves and the floor with damp cloth 2 - Skip cl oth with chlorine solution and finally on the shelves on the floor, 3 - dry natu rally; 4 - Sort the products.€Weekly 1 - Remove the products and make the transf er, if any other equipment; 2 - Defrosting, 3 - Remove and wash the pallets 4 Wash walls, shelves and floor with neutral detergent, 5 - Rinse with water, 6 Disinfect with chloride solution, 7 - Remove the excess with squeegee, 8 - to dr y naturally; 9 - Rearrange the products. ORGANIZATION AND CONTROL OF KEEPER 17 PROCEDURES E.

DE Sanitation REFRIGERATORS 1 - Remove dirt from the shelves with a damp cloth 2 - Organize products. Daily Weekly 1 - Remove the products. And whenever possible, transfer them to another device, 2 - Defrosting 3 - Wash inside walls and shelves with detergent, and 4 Remove the detergent with a damp cloth; 5 - Disinfect with chlorine solution; 6 - Remove the excess with cloth; 7 - Rearrange the products. F. Freezers Organize daily products. Weekly Scrape the ice wall with the aid of a spatula. M onthly 1 - Remove the product (if possible, transferred to another device), 2 Defrosting equipment 3 - Wash the inside walls with a neutral detergent, and 4 Rinse, 5 - Disinfect with chlorine solution; 6 - Remove the excess with cloth; 7 - Rearrange the products. 18 ORGANIZATION AND CONTROL OF KEEPER PROCEDURES G. DE Sanitation MONOBLOC 1 - Wash with mild detergent with the aid of a sponge or brush, 2 - Rinse 3 - sp raying with chlorine solution and leave for 15 (fifteen) minutes, 4 - dry natura lly. Daily or whenever necessary Weekly 1 - Remove the heavier dirt and let it soak in soapy water for at least 1 0 minutes, 2 - Rinse 3 - spraying with chlorine solution and leave for 15 minute s, 4 - dry naturally. ORGANIZATION AND CONTROL OF KEEPER 19 PREPARATION The chlorine solution 200 PPM For use on floors, shelves, pedestals, cold rooms, refrigerators, freezers, mono blocks (plastic boxes), pans, cutlery etc..

10 liters of water + 100ml of bleach (2% chlorine) or 1 liter of water + 1 table spoon of bleach (2% chlorine) 20 ORGANIZATION AND CONTROL OF KEEPER CREDITS National Management Committee of PAS Afonso Celso Candeira Valois - EMBR APA / NA Antonio Tavares da Silva - UFRRJ / PAS / CTN Carlos Alberto Leon - SENA I / DN Celio Faulhaber - MAP Fernando Dysarz - SESC / DN Joan of Arc Botini - SE NAC / DN João Baptista de Lima Filho - ANVISA / MS Leo F. Bick - ABIA Maria Luci a Telles S. Farias - SENAI / RJ Regina Maria Diniz - SEBRAE / NA Monica O. Porti llo de Lima - SESI / DN Paschoal Guimarães Robbs - PAS / CTN National Technical Coordinator Paschoal Guimarães Robbs PAS - PAS / CTN Technical Team Brigitte Ber tin - Consultant / PAS Cláudia Márcia Ramos Roseno Mendonça - SESC / DN ENEO Alv es da Silva Junior - Consultant / PAS Fabrinni Monteiro dos Santos - PAS / CTN J acqueline Amaral de Almeida - Consultant / PAS Gullo Lilian Almeida - SESC / RJ Luciana C. M. Curvello Gonçalves - SESC / SP Márcia Aparecida Bonetti Agostinho - SESC / SP Marta Mendes Pacobahyba - Consultant / PAS Mirian Aparecida dos Sant os Ramos - SESC / RJ Paul Bruno - SENAC / DN Paulo Henrique Simoes Fernandes - P AS / CTN William Dimas Bezerra da Silveira - SESC / DN Collaboration Andrea Estr ella da Silveira - SENAC / DN Celso Cunha - SESC / DN Charles Patrick K. Robbs PAS / CTN EFRE Anthony Rizzo - SESC / DN Joana Botinni - SENAC / DN Joao Baptis ta de Lima Filho - ANVISA Clotilde Maria Maia - SESC / DN CV Design Graphic Desi gn MESA Series BRAZIL SESC Food Security • Food Bank and Urban Harvest: Food Transportation • Food Bank and Urban Harvest: Hygiene and Personal Behavior • Food Bank and Urban Harvest: Organization and Control of Warehouse • Food Bank and Urban Harvest: Food Handler I - Dangers, DTA, Environmental Hygiene and Utensils • Food Bank and Urban Harvest: Handler Food Care II in Food Preparation • Food Bank and Urban Harvest: Understanding Food and Nutrition • Food Bank and Urban Harvest: Utilization of Foods