DISTRIBUTION CENTER FOOD SAFETY PLAN
DISTRIBUTION CENTER TEMPERATURE POLICY
I.
DOCUMENT NO.
DATE ISSUED
8000_1200
March 1, 2017
PAGE
OF
1
12
PURPOSE
The purpose of this policy is to identify the temperature requirements for food and food
packaging material received and held at all Albertsons Companies Distribution Centers (DCs).
II.
SCOPE
This policy is applicable to all Albertson’s Companies Distribution Centers. Any third-party
service providers must have requirements in place that meet or exceed these standards.
III.
DEFINITIONS
TCS Food
Time/temperature Controlled for Safety (TCS) Food means food that
requires time/temperature control for safety to limit pathogenic
microorganism growth or toxin formation
TCS Food INCLUDES:
1. Food of animal-origin that is raw or heat-treated;
2. Food of plant-origin that is heat-treated or consists of raw seed
sprouts, cut melons, cut leafy greens, cut tomatoes (or
untreated mixtures of cut tomatoes) or garlic-in-oil (or
untreated mixtures of garlic-in-oil); or
3. Food that because of its Aw and pH values is designated as
Product Assessment Required (PA) by FDA Guidance.
TCS Food does NOT include:
1. Air-cooled hard-boiled eggs with shell intact, or eggs with shell
intact that is not hard-boiled, but has been pasteurized to
destroy all viable salmonellae;
2. Food in an unopened hermetically sealed container that is
commercially processed to achieve and maintain commercial
sterility under conditions of non-refrigerated storage and
distribution;
3. Food that because of its pH or Aw value, or interaction of Aw
and pH values, is designated as a non-TCS FOOD in Table A or B
of FDA Guidance;
4. Food that is designated as Product Assessment Required (PA)
and has undergone a Product Assessment showing that the
growth-of or toxin formation-from pathogenic microorganisms
is precluded from occurring in the food due to intrinsic factors,
extrinsic factors, or a combination thereof.
Cut Leafy Greens
Cut Leafy Greens means fresh leafy greens whose leaves have been cut,
shredded, sliced, chopped, or torn. “Leafy greens” include iceberg
lettuce, romaine lettuce, leaf lettuce, butter lettuce, baby leaf lettuce
(i.e., immature lettuce or leafy greens), escarole, endive, spring mix,
spinach, cabbage, kale, collards mustard, turnip, arugula and chard.
“Leafy greens” does not include herbs such as cilantro or parsley.
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DISTRIBUTION CENTER FOOD SAFETY PLAN
DISTRIBUTION CENTER TEMPERATURE POLICY
Grade A PMO
IV.
DOCUMENT NO.
DATE ISSUED
8000_1200
March 1, 2017
PAGE
OF
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Grade A PMO means items that conform to sanitary and grade
requirements of the FDA Grade A Pasteurized Milk Ordinance
GENERAL REQUIREMENTS
A. Temperature Plan
Each specific Temperature Plan is based on the Distribution Center Hazard Analysis
(8000_1100). The Appendix of this policy includes detailed product listing within each
Temperature Plan and includes maximum food safety temperature (Food Safety Max) is listed
as the limits of preventive control.
The Quality Target Range Low and High temperatures are intended to assure product quality
only. Suppliers are expected to delivery product at temperatures confirmed by the division
Procurement management. Procurement may establish restrictive temperature conditions
within the Quality Target Range. Accordingly, Distribution Centers may reject product for
quality considerations at time of receipt if product temperatures do not conform to division
standards. For Refrigerated Non-TCS Food, Albertsons Companies recognizes temperature
ranges printed on packages/cases for quality preservation only.
Temperature Plan
1a
1b
2
3a
3b
Food Safety Temperature Requirements
Refrigerated TCS Food requires temperature control for safety, as the
preventative control for holding. Preventive Control is demonstrated if
air temperature for Refrigerated TCS Food does not exceed 41.0°F.
Refrigerated Non-TCS Food requires temperature control for quality, to
maintain or extend shelf life, or to facilitate convenient handling.
Frozen Food require temperature control be maintained to for product to
remain frozen.
Dry Storage Food is not TCS or frozen and is not required to be
refrigerated for quality.
Packaging Material for Direct Food Contact is food grade and made of
substances approved for direct contact with food.
Other Regulated Food items are subject temperature requirements of regulatory rules
governing by Milk & Milk Products (Grade A PMO), Fish & Fishery Products (Seafood HACCP)
and Raw Eggs (Food Code). Regulatory rules allow certain Food products to be received and
held at temperatures other than 41°F.
a. Milk & Milk Products that are designated as Grade A are subject to receiving and
storage requirements of the FDA Grade A PMO requiring products to be maintained
at 45°F or less
b. Raw Eggs are subject to statute requiring raw eggs be received and held in
refrigerated equipment that maintains an ambient air temperature of 45°F or less
[see Title 9 CFR 590.50 (a) ]
c. Fish & Fishery Products are subject to receiving and storage requirements as
designated in the Albertsons Companies Seafood HACCP Plan
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DISTRIBUTION CENTER FOOD SAFETY PLAN
DISTRIBUTION CENTER TEMPERATURE POLICY
DOCUMENT NO.
DATE ISSUED
8000_1200
March 1, 2017
PAGE
OF
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B. Food Safety Plan Preventive Control
1. Temperature Plan 1a
a. Temperature Plan 1a is a Preventive Control for Holding.
b. Preventive Control during holding is demonstrated if air temperature for
Refrigerated TCS Food does not exceed 41.0°F (Temperature Plan 1a).
2. Exception-Based Monitoring, Verification and Corrective Action
Air temperature conditions during holding that exceed Food Safety Max Temperature
(i.e. the Preventive Control limit) for Temperature Plan 1a are subject to ExceptionBased Reporting (8000_1300).
CHANGE LOG:
DATE
SECTION
8/1/16
All
9/19/16
A
3/1/17
I
CHANGE
New Policy
Added Quality Target Range
Temperature explanation
Clarified that policy applies to
items received and held at
distribution center locations
REASON
CHANGED BY
N/A
J. Wells
Policy Implementation
J. Wells
Policy Implementation
J. Wells
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DISTRIBUTION CENTER FOOD SAFETY PLAN
DISTRIBUTION CENTER TEMPERATURE POLICY
I.
DOCUMENT NO.
DATE ISSUED
8000_1200
March 1, 2017
PAGE
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APPENDIX
TABLE
1a
1b
2
3a
3b
4
TABLE TITLE
Refrigerated TCS Food Temperature Requirements
Refrigerated Non-TCS Food Temperature Requirements
Frozen Food Temperature Requirements
Dry Storage Food Temperature Requirements
Packaging Material for Direct Food Contact
Other Regulated Food Temperature Requirements
PLAN
1a
1b
2
3a
3b
-
PAGE
5
6
8
9
11
12
APPENDIX CHANGE LOG:
DATE
8/1/16
SECTION
All
8/30/15 IV.A
CHANGE
REASON
CHANGED BY
New Policy
Clarified the role of Quality Target
Range Low and High temperatures
in product rejection.
N/A
B. Olson
Operational
Implementation
J. Wells
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DISTRIBUTION CENTER TEMPERATURE POLICY
TABLE 1a.
DOCUMENT NO.
DATE ISSUED
8000_1200
March 1, 2017
PAGE
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REFRIGERATED TCS FOOD TEMPERATURE REQUIREMENTS (Temperature Plan 1a)
TEMPERATURE REQUIREMENTS °F
TOP
ICE
COMMODITY
BOXED BEEF
CHUB PACK SAUSAGE (not shelf stable)
GROUND MEATS/FRESH SAUSAGE
LAMB/VEAL
PORK
POULTRY INCLUDING WOGS
PREPACKAGED MEAT
VALUE ADDED/ ENHANCED MEATS
COOKED/VALUE ADDED/MEATS/ENTREES
CONTAINING MEAT – STORE REFRIGERATED
CHEESE (block, pre-sliced, shredded and imported
specialty)
DAIRY SPREADS, (tub, whipped, blended)
CURED MEATS (salami, pepperoni, jerky)
GREEN SALAD KITS (WITHOUT SEAFOOD) (Signature
Salads)
JUICE, JUICE DRINKS AND OTHER REFRIGERATED
BEVERAGES (fruit juices, Tampico, tea, lemonade, soy
beverages, non-dairy creamers)
LIQUID, PASTEURIZED EGG, EGG PRODUCTS, EGG
SUBSTITUTES
MARGARINE SPREADS (stick, tub, whipped)
PUDDINGS, READY-TO-EAT
BAKERY, REFRIGERATED (pie shells, tube biscuits,
cookie dough)
DRESSINGS Refrigerated
SOUP (refrigerated, non-seafood)
WET SALADS (bulk and prepackaged non-seafood)
OTHER PREPARED FOOD / ENTREES
DELI ITEMS (bulk and prepackaged non-seafood)
CUT FRUIT & CUT VEGETABLES
PRE-CUT TOMATOES (SLICED/DICED)
PACKAGED SALADS with CUT LEAFY GREENS
SPROUTS
SALSA
TOFU
QUALITY TARGET RANGE
FOOD SAFETY PLAN
NO
NO
NO
NO
NO
NO
NO
NO
LOW
28
28
28
28
26
26
28
28
HIGH
40
40
36
40
36
36
40
40
MAX
41.0
41.0
41.0
41.0
41.0
41.0
41.0
41.0
NO
28
40
41.0
NO
33
40
41.0
NO
NO
None
None
40
40
41.0
41.0
NO
32
40
41.0
NO
33
40
41.0
NO
33
40
41.0
NO
NO
33
33
40
40
41.0
41.0
NO
33
40
41.0
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
33
33
32
33
28
32
34
32
34
32
32
40
40
40
40
40
40
40
40
40
40
40
41.0
41.0
41.0
41.0
41.0
41.0
41.0
41.0
41.0
41.0
41.0
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DISTRIBUTION CENTER FOOD SAFETY PLAN
DISTRIBUTION CENTER TEMPERATURE POLICY
TABLE 1b.
DOCUMENT NO.
DATE ISSUED
8000_1200
March 1, 2017
PAGE
OF
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REGRIGERATED NON-TCS FOOOD TEMPERATURE REQUIREMENTS (Temperature Plan 1b)
TEMPERATURE REQUIREMENTS °F
COMMODITY
APPLES
APRICOTS
CANTALOUPES (uncut, whole melon)
CHERRIES
CRANBERRIES
FIGS
GRAPES
KIWI FRUIT
MUSHROOMS
NECTARINES
PEACHES
PEARS
PERSIMMONS
PLUMS & PRUNES
POMEGRANATES
QUINCES
RASPBERRIES & BLACKBERRIES
STRAWBERRIES
PASTA (refrigerated ready-to-cook)
TOP
ICE
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
QUALITY TARGET RANGE
LOW
34
33
36
32
36
33
32
33
33
32
33
33
33
33
33
33
32
32
33
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HIGH
38
35
41
35
41
35
35
35
35
41
35
35
35
35
35
35
35
41
41
FOOD SAFETY PLAN
MAX
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
DISTRIBUTION CENTER FOOD SAFETY PLAN
DISTRIBUTION CENTER TEMPERATURE POLICY
TABLE 1b.
DOCUMENT NO.
DATE ISSUED
8000_1200
March 1, 2017
PAGE
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REFRIGERATED NON-TCS FOOD TEMPERATURE REQUIREMENTS (Temperature Plan 1b - continued)
TEMPERATURE REQUIREMENTS °F
TOP
ICE
COMMODITY
ARTICHOKES, GLOBE
ARTICHOKES, JERUSALEM
ASPARAGUS
BROCCOLI
BRUSSELS SPROUTS
BUNCHED GREENS, UNCUT LEAVES (such as beet,
turnip, green onions, mustard, parsley, spinach, chard,
mint, water cress, cilantro)
CABBAGE, HEAD
CARROTS, TOPPED
CELERY
CAULIFLOWER
CHINESE VEGETABLES
CHINESE POD PEAS
CORN-ON-THE-COB
ENDIVE, ESCAROLE & CHICORY
FRESH HERBS (excluding oregano & basil)
KOHLRABI
LEEKS
LETTUCE, ALL VARIETIES (uncut, whole head)
PEAS, FRESH
RHUBARB
TOPPED VEGETABLES (beets, celeriac, horseradish,
rutabagas, parsnip, radishes, turnips)
QUALITY TARGET RANGE
FOOD SAFETY PLAN
NO/YES
NO
NO
YES
YES
LOW
33
33
34
32
32
HIGH
36
36
36
35
35
MAX
N/A
N/A
N/A
N/A
N/A
NO/YES
33
35
N/A
NO/YES
NO/YES
NO/YES
YES
NO/YES
NO
YES
YES
NO
NO/YES
NO/YES
NO
NO
NO
32
33
32
32
32
32
32
32
34
33
33
33
32
32
35
35
41
35
41
41
35
35
41
35
35
35
35
35
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
NO/YES
32
35
N/A
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TABLE 2.
DOCUMENT NO.
DATE ISSUED
8000_1200
March 1, 2017
PAGE
OF
8
12
FROZEN FOOD TEMPERATURE REQUIREMENTS (Temperature Plan 2)
TEMPERATURE REQUIREMENTS °F
COMMODITY
TOP
ICE
QUALITY TARGET RANGE
FOOD SAFETY PLAN
LOW
HIGH
MAX
ALL FROZEN OTHER THAN ICE CREAM AND MEATS
NO
-20
0
N/A*
(such as potatoes, entrees, pizza, vegetables, juices)
FROZEN FOR SLACK OUT (artisan breads, bagels,
NO
-20
0
N/A
cookies, desserts)
MEAT, POULTRY AND SEAFOOD
NO
-20
0
N/A
ICE CREAM (bulk packaged, novelties, soy desserts)
NO
-20
-10
N/A
ICE CREAM CAKES/PIES (frozen ice cream cake and
NO
-20
-10
N/A
pies)
* Frozen Food as a product handling category may include TCS foods that are frozen to preserve quality or facilitate
handling. Since Frozen Food quality deteriorates rapidly outside the Quality Target Range, TCS foods that exceed frozen
temperature conditions during holding are unlikely to remain in viable condition.
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DISTRIBUTION CENTER TEMPERATURE POLICY
TABLE 3a.
DOCUMENT NO.
DATE ISSUED
8000_1200
March 1, 2017
PAGE
OF
9
12
DRY STORAGE FOOD TEMPERATURE REQUIREMENTS (Temperature Plan 3a)
TEMPERATURE REQUIREMENTS °F
TOP
ICE
COMMODITY
CUCUMBERS
EGGPLANT
GARLIC
GREEN BEANS (including snap)
GUAVAS
OKRA
ONIONS (other than green onions)
OREGANO & BASIL
PEPPERS
POTATOES, STORAGE
POTATOES, NEW
PUMPKINS
SQUASH, HARD SHELL
SQUASH, SOFT SHELL
SWEET POTATOES & YAMS
TOMATOES (uncut, whole fruit)
UHT PASTEURIZED PRODUCTS (including puddings)
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
QUALITY TARGET RANGE FOOD SAFETY PLAN
LOW
45
48
32
34
41
45
47
45
41
45
40
40
40
40
55
45
33
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HIGH
55
55
55
41
50
50
55
60
60
55
55
55
55
45
60
55
44
MAX
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
DISTRIBUTION CENTER FOOD SAFETY PLAN
DISTRIBUTION CENTER TEMPERATURE POLICY
TABLE 3a.
DOCUMENT NO.
DATE ISSUED
PAGE
OF
8000_1200
March 1, 2017
10
12
DRY STORAGE FOOD TEMPERATURE REQUIREMENTS (Temperature Plan 3a - continued)
TEMPERATURE REQUIREMENTS °F
TOP
ICE
COMMODITY
AVOCADOS
BANANAS (holding)
BANANAS (ripening)
COCONUTS
GRAPEFRUIT
GINGER ROOT
LEMONS
LIMES
LYCHEES
MANGOES
MELONS, CASABAS, PERSIAN & CRENSHAW (uncut,
whole melon)
MELONS, HONEYDEW (uncut, whole melon)
ORANGES
PAPAYAS
PEANUTS
PINEAPPLES
TANGERINES
WATERMELONS (uncut, whole melon)
QUALITY TARGET RANGE
FOOD SAFETY PLAN
NO
NO
NO
NO
NO
NO
NO
NO
NO
NO
LOW
40
58
N/A
39
40
40
45
45
35
50
HIGH
55
65
N/A
60
60
55
55
68
50
55
MAX
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
NO
50
59
N/A
NO
NO
NO
NO
NO
NO
NO
45
38
45
41
45
41
45
55
48
55
77
55
46
59
N/A
N/A
N/A
N/A
N/A
N/A
N/A
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DISTRIBUTION CENTER FOOD SAFETY PLAN
DISTRIBUTION CENTER TEMPERATURE POLICY
TABLE 3b.
DOCUMENT NO.
DATE ISSUED
PAGE
OF
8000_1200
March 1, 2017
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12
PACKAGING MATERIAL FOR DIRECT FOOD CONTACT (Temperature Plan 3b)
TEMPERATURE REQUIREMENTS°F
COMMODITY
ALL FOOD PACKAGING MTERIAL
TOP
ICE
NO
QUALITY TARGET RANGE
LOW
NONE
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HIGH
NONE
FOOD SAFETY PLAN
MAX
N/A
DISTRIBUTION CENTER FOOD SAFETY PLAN
DISTRIBUTION CENTER TEMPERATURE POLICY
TABLE 4.
DOCUMENT NO.
DATE ISSUED
PAGE
OF
8000_1200
March 1, 2017
12
12
OTHER REGULATED FOOD TEMPERATURE REQUIREMENTS
TEMPERATURE REQUIREMENTS °F
TOP
ICE
COMMODITY
FLUID MILK PRODUCTS, GRADE A
CULTURED MILK PRODUCTS, GRADE A (including
yogurt, sour cream, cream cheese, cottage cheese)
BUTTER, GRADE A (stick only)
EGGS in shell (ambient air temperature 45.0F or less)
SEAFOOD (smoked salmon, seafood dips)
GREEN SALAD KITS WITH SEAFOOD
SOUP (with seafood, refrigerated)
WET SALADS WITH SEAFOOD
(ceviche, crab & shrimp salad)
QUALITY TARGET RANGE
FOOD SAFETY PLAN
NO
LOW
33
HIGH
45
MAX
45.0
NO
33
45
45.0
NO
None
33
NO
NO
NO
NO
NO
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45
45.0
45
45.0
SEAFOOD HACCP PLAN
SEAFOOD HACCP PLAN
SEAFOOD HACCP PLAN
SEAFOOD HACCP PLAN