1. Place all salads in a cooler immediately after accepting delivery. It only takes a few minutes in the heat of a restaurant or deli kitchen to dramatically reduce shelf life.

2. After using a container of salad, make sure that it is returned to the refrigerator.

3. Maintain your refrigerator, cooler or deli case at 34-38 degrees Fahrenheit.

4. Make sure your stock is properly rotated - i.e., always use your oldest product first.

5. Remind your employees regularly of the importance of cleanliness and good health when handling food. They should wash their hands with a bactericide and wear plastic gloves. Germs from their infected cuts may cause food poisoning, and their colds and other diseases may also infect consumers.

6. Soup spoons and salad bowls should be washed thoroughly with a bactericide. Soap alone is not effective in reducing bacteria from spoon and bowl surfaces. Never remove a salad spoon from a salad bowl - chances are, you will place it on a contaminated surface before returning it to your bowl, and that will certainly reduce shelf life. If you must remove the spoon from the bowl, make sure it is washed with a bactericide before it is returned to the bowl.