kitchen:food_safety
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| kitchen:food_safety [2025/10/24 04:13] – created eddie | kitchen:food_safety [2025/10/26 19:24] (current) – removed broken html format tagging pat | ||
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| ===== 1. Personal Hygiene & Staff Standards ===== | ===== 1. Personal Hygiene & Staff Standards ===== | ||
| - | * Wash hands thoroughly (minimum 20 seconds with hot, soapy water) **before** handling food, after breaks, after touching raw food, after using the restroom. | + | * Wash hands thoroughly (minimum 20 seconds with hot, soapy water) **before** handling food, after breaks, after touching raw food, after using the restroom. |
| - | * Wear clean uniforms or aprons, hair tied back or covered, minimal jewelry, closed-toe non-slip shoes. | + | * Wear clean uniforms or aprons, hair tied back or covered, minimal jewelry, closed-toe non-slip shoes. |
| * Gloves must be changed when moving between tasks (e.g., raw meat → ready-to-eat food). | * Gloves must be changed when moving between tasks (e.g., raw meat → ready-to-eat food). | ||
| * Report to management immediately if you are sick, vomiting, or have a visible wound. | * Report to management immediately if you are sick, vomiting, or have a visible wound. | ||
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| ===== 2. Preventing Cross-Contamination ===== | ===== 2. Preventing Cross-Contamination ===== | ||
| - | * Use **separate cutting boards, utensils, pans** for raw meats, seafood, poultry, and ready-to-eat items. | + | * Use **separate cutting boards, utensils, pans** for raw meats, seafood, poultry, and ready-to-eat items. |
| - | * Store raw foods **below** cooked/ | + | * Store raw foods **below** cooked/ |
| - | * Clean and sanitize surfaces and tools between uses — raw food contact → next task. : | + | * Clean and sanitize surfaces and tools between uses — raw food contact → next task. |
| * Label and store allergens separately; prevent shared equipment misuse. | * Label and store allergens separately; prevent shared equipment misuse. | ||
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| ===== 3. Safe Cooking & Holding Temperatures ===== | ===== 3. Safe Cooking & Holding Temperatures ===== | ||
| * Cook proteins and high‐risk items to internal temperatures: | * Cook proteins and high‐risk items to internal temperatures: | ||
| - | - Poultry (whole or parts): 165 °F / 74 °C. : | + | - Poultry (whole or parts): 165 °F / 74 °C. |
| - | - Ground meats: ~155-160 °F / 68-71 °C. : | + | - Ground meats: ~155-160 °F / 68-71 °C. |
| - | - Fish/ | + | - Fish/ |
| - | * Hot holding: Keep hot foods at **135 °F (57 °C) or above** until service. | + | * Hot holding: Keep hot foods at **135 °F (57 °C) or above** until service. |
| - | * Cold holding: Keep cold foods at **41 °F (5 °C) or below**. | + | * Cold holding: Keep cold foods at **41 °F (5 °C) or below**. |
| - | * Avoid partial cooking unless approved; never leave items in the “Danger Zone” (41 °F–135 °F / 5 °C–57 °C) for too long. : | + | * Avoid partial cooking unless approved; never leave items in the “Danger Zone” (41 °F–135 °F / 5 °C–57 °C) for too long. |
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| ===== 4. Cooling, Reheating & Storage ===== | ===== 4. Cooling, Reheating & Storage ===== | ||
| - | * For cooling cooked items: bring down from ~135 °F to ~70 °F within **2 hours**, then to 41 °F or below within **4 more hours**. | + | * For cooling cooked items: bring down from ~135 °F to ~70 °F within **2 hours**, then to 41 °F or below within **4 more hours**. |
| - | * Reheat leftovers or previously cooked items to **165 °F** before service. | + | * Reheat leftovers or previously cooked items to **165 °F** before service. |
| - | * Use **FIFO (First In, First Out)** for stock rotation; label date, item name, and use-by. | + | * Use **FIFO (First In, First Out)** for stock rotation; label date, item name, and use-by. |
| - | * Store food at least **6 inches off the floor**, covered or wrapped. | + | * Store food at least **6 inches off the floor**, covered or wrapped. |
| * Keep storage areas clean, dry, and free of pests or leaks. | * Keep storage areas clean, dry, and free of pests or leaks. | ||
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| ===== 5. Absolute Cleaning & Sanitizing Standards ===== | ===== 5. Absolute Cleaning & Sanitizing Standards ===== | ||
| - | * Clean and sanitize all food‐contact surfaces, utensils, equipment **after each use** or whenever switching tasks. | + | * Clean and sanitize all food‐contact surfaces, utensils, equipment **after each use** or whenever switching tasks. |
| - | * Use approved sanitizers (chlorine, QUATs, iodine) at correct concentrations – follow label contact times. | + | * Use approved sanitizers (chlorine, QUATs, iodine) at correct concentrations – follow label contact times. |
| - | * High-touch surfaces and equipment (door handles, faucet levers, walk-ins) must be cleaned/ | + | * High-touch surfaces and equipment (door handles, faucet levers, walk-ins) must be cleaned/ |
| - | * Schedule deep cleaning weekly: behind equipment, ceiling fans, exhaust hoods, storerooms. | + | * Schedule deep cleaning weekly: behind equipment, ceiling fans, exhaust hoods, storerooms. |
| * Maintain a cleaning schedule and log; assign staff to specific daily/shift tasks. | * Maintain a cleaning schedule and log; assign staff to specific daily/shift tasks. | ||
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| * Maintain **temperature logs**: refrigeration, | * Maintain **temperature logs**: refrigeration, | ||
| * Keep cleaning logs and sign-offs. | * Keep cleaning logs and sign-offs. | ||
| - | * Perform self-audits monthly: review food safety system, equipment, procedures. | + | * Perform self-audits monthly: review food safety system, equipment, procedures. |
| * Display hand‐washing signage at sinks; ensure documentation of training. | * Display hand‐washing signage at sinks; ensure documentation of training. | ||
| - | * Review consumer food‐recall alerts from suppliers; remove/ | + | * Review consumer food‐recall alerts from suppliers; remove/ |
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| ===== 7. Pest Control & Facility Maintenance ===== | ===== 7. Pest Control & Facility Maintenance ===== | ||
| - | * Store trash securely and remove it at least nightly. Avoid overflow that attracts pests. | + | * Store trash securely and remove it at least nightly. Avoid overflow that attracts pests. |
| * Ensure exterior doors, windows, and vents are sealed; maintain screens. | * Ensure exterior doors, windows, and vents are sealed; maintain screens. | ||
| - | * Keep floors dry, equipment elevated for cleaning access; repair leaks, cracks promptly. | + | * Keep floors dry, equipment elevated for cleaning access; repair leaks, cracks promptly. |
| * Grease traps and hoods cleaned as required; ventilation must operate properly. | * Grease traps and hoods cleaned as required; ventilation must operate properly. | ||
| * Report all maintenance issues using [[facilities: | * Report all maintenance issues using [[facilities: | ||
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| ===== 9. Staff Training & Culture ===== | ===== 9. Staff Training & Culture ===== | ||
| - | * All staff must complete food safety training (e.g., ServSafe or equivalent) and refresh annually. | + | * All staff must complete food safety training (e.g., ServSafe or equivalent) and refresh annually. |
| * New hires must be oriented on food safety program within first week. | * New hires must be oriented on food safety program within first week. | ||
| * Foster a culture of “safety first” — if you aren’t sure, stop and ask. | * Foster a culture of “safety first” — if you aren’t sure, stop and ask. | ||
kitchen/food_safety.txt · Last modified: by pat