Food Safety

1   Food Safety

 中国人开店很怕卫生局。其实只要搞懂他们查什么就一点一不难。

                                   I.        Temperature       1.Cold holding:

a.   Freezer: < 10F

b.  Cooler:  < 40 F

2.  Hot holding: > 140 F

3.  Reheating: > 165 F, within 15 sec, holding 2 hrs.

4.  Cooking:

a.   165 F: Poultry, including chicken, turkey, and ground poultry should be cooked to a minimum internal temperature of 165 F for 15 seconds.

b.  155 F: All ground meats, such as hamburger or ground pork, must be cooked to minimum internal temperature of at least 155 F for 15 seconds.

c.   145 F: Beef, Pork and Fish should be cooked to a minimum internal temperature of 145 F for 15 seconds.

 

                                II.        Water

                                  2.        Sanitation: 200 ppm

                                  2.        Hand sink hot water: > 110 F

                                  3.        Keep floor dry. Keep drains unclogged.

                                  4.        Keep fountain water clean.

 

                             III.        Storage

Types of Storage

. First In, First Out, (FIFO) is a method of storage rotation that ensures that food received first is used first. All food is dated. New food is placed behind earlier dated food.

. Dry

o  Dry storage items should be kept in their original containers, or in other clean, labeled, covered containers. Items in bags, such as flour or sugar, should be transferred to its proper clean container. Ensure all containers remain clean and have the proper identification label.

o  Dry storage food should be kept at least six inches off the floor and six inches away from walls. In addition, food should be stored away from pipes, condensation lines, and refrigerator units.

o  The ideal temperature for dry storage areas is 50

. Cold

o  Refrigerated food should be kept at a product temperature no higher than 41F; therefore, the refrigerator itself must be kept cooler.

o  Monitor the temperature of the refrigerator and food by checking the unit gauge and measuring the temperature o the stored food.

o  Always store refrigerated raw food below cooked food, vegetables or seafood to prevent drippings from contaminating food that will not receive any further cooking.

o  Food stored in the freezer should be kept at 0 F or below. Follow the same procedures for checking temperatures that are used for refrigerators.

o  Never refreeze food that has been thawed.

o  All food containers must be covered and dated with day dot.

. Storing Chemicals

o  Keep all chemicals, detergents, and sanitizers in containers away from food storage areas.

o  Have emergency measures available, such as Material Safety Data Sheets (MSDS), or posted, in case of accidental poisoning.

o  All chemical containers must be labeled with the appropriate chemical name.

 

                             IV.        Employee practice

                                  4.        Personal hygiene

a.   Be certain that you arrive to work feeling healthy. Call a supervisor if you become ill.

b.  Cuts and abrasions should be covered with bandages, whether or not you are working with food. Tell your supervisor.

c.   Bathe or shower everyday.

d.  Fingernails should be trimmed and clean.

e.   Do not wear nail polish or false fingernails. Leave jewelry at home.

 

2.  Proper Attire

a.   Wear a clean uniform and apron at all times. If it gets dirty, change it immediately.

b.  Do not wipe your hands on your apron.

c.   Keep hair clean. Always wear a hair restraint.

3.  Hand Washing

1.  Techniques

b.                  Use the hand washing sink, not the prep or food sink.

2.  Wash with water as hot as you can comfortably tolerate.

3.  Moisten hands, soap thoroughly, and later to elbow---use a nailbrush for your nails.

4.  Rub hands together for approximately 20 seconds or sing “happy birthday” song twice.

5.  Rinse thoroughly under running water.

6.  Dry hands using as many single service towels as necessary.

7.  Turn off water faucet using a paper towel.

2.  When

a.   Before beginning a shift.

b.  After restroom visits.

c.   After eating, drinking and smoking.

d.  After mopping or taking out the trash.

e.   After touching face, hair or any part of body.

f.   After handling any chemical.

g.  After coughing or sneezing.

h.  Before and after handling raw food, such as marinating.

i.    Between one task and another.

 

4.  Personal habits and food safety

a.   Do not smoke or chew gum or tobacco around food.

b.  Do not cough or sneeze near food.

c.   Do not touch or scratch any part of your body while handling food.

d.  Save personal activities, such as eating, drinking, smoking or grooming for break time or associate meal periods. Wash your hands before returning to work.

e.   Go trough a mental checklist before you start work, to be sure your personal habits and food handling techniques will not contaminate food.