Sanitation issues and
Hand washing is the simplest step in sanitation. Everyone
can do it, and it will reduce food-borne and transferred illness many fold. Wash your hands with soap and warm
water. Sing 'Mary had a little lamb' or for the holidays 'Jingle Bells' while washing to clean for the appropriate
- Before starting work.
- After using the bathroom.
- After smoking, sneezing or coughing.
- After handling any raw food.
Report any symptoms of a cold, sore throat, fever, or
diarrhea to management.
Properly bandage all cuts and abrasions.
Use tongs, deli paper or disposable gloves to handle all
Change gloves after handling any raw food.
Wear clean aprons, smocks, and hair restraints when
Use personal protective equipment when
Use FIFO - first in, first out method.
Avoid any cross contamination. Separate raw foods from
ready-to-eat (RTE) foods. Do NOT store any raw food above or over top of RTE food. Thoroughly clean
& sanitize work surfaces and equipment when changing from raw to RTE products.
Store all food materials at least 6 inches off the
Discard all products that are thawed, off-condition,
damaged, infested or outdated.
Store all toxic items AWAY from any food.
Keep foods out of the temperature danger
zones! 41* -
Cook all meats to proper internal
Most foods = 145*F
Most Fish = 150*F
Ground Beef = 155*F
Poultry = 165*F
Maintain proper temperatures:
Frozen foods = 0*F
Ice Cream = -20*F
Dairy Products = 38*F
Cooler temperatures =
34*F - 38*F
Meat Cases = 28*F - 32*F
Hot Food Holding =
Store holding foods at appropriate
Hot Foods at 140*F or
above Cold Foods at 40*F or below
Housekeeping and pest
Clean the restrooms at least once daily or as
Keep restrooms customer friendly at all times and stocked
with soap and paper towels.
Do not allow trash and garbage to accumulate. Empty
containers regularly. Use covered waste receptacles.
Keep doors and windows closed or screened and pest
proofed. Use appropriate fly control devices.
Report any signs of pests or activity.
maintain stockroom inventory sufficient distance from the
walls to allow for cleaning and monitoring.
What we can do to assist
- Inspect and evaluate your unique
- Discuss appropriate remedies for your
- Offer training for cleaning and sanitation when
- Quarterly reports to keep you up-to-date on your
mind the 8 major food allergens .....
Milk, eggs, fish, crustacean shellfish, wheat, soybeans,
peanuts, and tree nuts.