Preparation Always wash hands with warm water and soap for 20 seconds before and after handling food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water. When food is prepared on the site, a system capable of producing enough hot water for frequent hand washing and cleaning and sanitizing utensils and equipment shall be provided on premises.
Food prepared 12 or more hours before service increases risk of temperature abuse.
Wash your hands frequently, especially before you begin work and after performing any of these activities: Cook — Cook to the right temperature. Ensure that the facility has a properly working hand sink with soap and single-use paper towels.
Be careful to protect food products at all times from contamination by keeping them covered or packaged above ground or off the floor. Purchase refrigerated or frozen items after selecting your non-perishables.
All sewage, including liquid waste, should be properly disposed of by a public sewage system or by a sewage disposal system constructed and operated according to local plumbing codes.
Personal cleanliness and hand washing is very pertinent when handling food. If food needs to be transported from one location to another, keep it well covered and provide adequate temperature controls.
For safety and quality, allow meat to rest for at least three minutes before carving or consuming. If the cans look ok, they are safe to use. Cold Storage Chart Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness.
Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
An estimated 76 million illnesses,hospitalizations, and 5, deaths are attributable to Foodborne illness in the United States each year.
It is always safer to use pasteurized products. Keep raw meat, poultry, fish, and their juices away from other food. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
Must be kept in durable, easily cleanable, insect and rodent-proof containers that do not leak and do not absorb liquids. Submerge in cold tap water. The refrigerator allows slow, safe thawing.
Preparing food too far ahead of service: Poor personal hygiene and infected personnel: Other hand washing methods may be approved by the health authority for temporary operations. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe: Discard cans that are dented, rusted, or swollen.
For faster thawing, place food in a leak-proof plastic bag.Food Safety and Sanitation Guidelines Should be clean and removed when leaving the food prep areas.
Clothes Should be clean including chef coats and uniforms. Hair restraint Always wear a clean hat or other hair covering while prepping food, working in food. General Kitchen Safety The commercial kitchen is a busy environment that is full of many potential dangers that are both obvious and, in some.
Food Safety & Sanitation Learn more about food health and safety from our expert guidelines to avoid illness and injury.
In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe: Clean — Wash hands and surfaces often. Separate — Don't cross-contaminate. Restaurant Food Safety Guidelines There are several important factors that contribute to overall food safety success.
Along with developing and implementing a HACCP plan, you can incorporate this information into your trainings and daily practices to ensure your food stays safe for consumption every step of the way.
PowerPoint - Food Safety and Sanitation Guidelines Author: Statewide Instructional Resources Development Center Subject: Human Services Keywords: Food Safety and Sanitation Guidelines Created Date.Download