| 1.
Train
every employee about proper handwashing. Hands should be washed
for 20 seconds, using a soft nailbrush to clean fingertips.
Document the process and make sure employees know why handwashing
is imperative. Monitor your employees’ handwashing and use positive
reinforcement to encourage this important practice. Handwashing
is the number one thing YOU CAN DO to prevent foodborne
illness! |
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2.
Be a safe food handler by requiring strict personal hygiene.
All employees should wear clean uniforms and hair restraints.
Jewelry and artificial nails must not be permitted. Restrict
or send home crew members that are ill - they must not
handle foods.
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3.
Train and enforce a “no bare hand contact with
ready-to-eat foods” policy. Wash hands and
use alternatives such as disposable gloves, clean utensils
or paper wraps to handle all ready-to-eat foods.
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| 4. Obtain
food supplies from reputable approved sources. Food should be
inspected for spoilage and temperatures should be checked during
all stages of preparation. This includes when food is received
from the supplier, is placed in cold storage and is being prepared
on the prep tables. When in doubt, throw it out! |
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| 5.
Identify all potentially hazardous foods on your menu and keep
them as cold as possible during storage and preparation. · An
internal food temperature ranging from 35 to 38°F
is optimal --- never higher than 41° F. · Keep frozen
food at a temperature of 0°F. Safely thaw foods a day
in advance under refrigeration. |
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| 6.
To prevent cross-contamination observe time & temperature guidelines
when storing and handling prepared food. Label prepared foods
with product, preparation date and time and optimal temperature. |
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| 7.
Keep foods out of the DANGER ZONE (41° to 140° F). Keep
hot foods hot and cold foods cold! Teach all crewmembers to
use temperature charts and a stem thermometer. Check food temperature
in two places -- the thickest portion and the center. Sanitize
the thermometer stem before and after use with an alcohol swab. |
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| 8.
Cook and heat-process food to above recommended minimum temperature
(usually 145°F, 155°F or 165°F depending on the food).
Memorize your minimum cooking temperatures. Post a chart for
the crew. |
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| 9.
Rapidly chill hot food to below 41°F within 4-6
hours! Techniques to reduce cooling time include using
an ice bath or shallow pans, cutting or reducing food, stirring
food and keeping food uncovered. Be sure to check local regulations. |
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| 10.
Reheat food to 165° F + within 2 hours and hold
at this temperature for 15 seconds. Hold hot foods at
140°F. |
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| 11.
Avoid cross-contamination of raw and ready-to-eat foods by hands,
utensils and equipment. Wash, rinse and sanitize all food contact
equipment. Keep raw products separate from ready-to-eat
foods. |
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