1. Preventing Cross-Contamination
1.1. How to Be Sure Non-Food Items You Receive Are Safe Non-food items include single-use: Cups Utensils Napkins Reject non-food items if: Packaging is dirty or discolored Packages have tears, holes, or punctures Cartons or seals are broken
1.2. Preventing Cross-Contamination of Food During Receiving Keep contaminated food out of the operation. Reject food if it has these problems: Damaged packaging (cans with swollen or bulging ends, rust, or dents) Water stains Leakage Signs of pests
1.3. Preventing Cross-Contamination of Food During Storing
1.3.1. Wrap or cover it. This can stop contaminants from falling into food.
1.3.2. Only store food in containers intended for food. NEVER use old chemical containers to store food.
1.3.3. Store raw and ready-to-eat food separately. If this is not possible, place ready-to-eat food above raw seafood, meat, and poultry.
1.3.4. Store food only in designated food-storage areas. Store food and nonfood items away from walls and at least six inches (15 cm) off the floor.
1.4. Preventing Cross-Contamination When Prepping Food
1.4.1. Make sure items used during preparation are cleaned and sanitized: Workstations Cutting boards Equipment Utensils
1.4.2. DO NOT allow ready-to-eat food to touch surfaces that have come in contact with raw: Meat Seafood Poultry
1.4.3. Prep raw meat, seafood, and poultry at a different time than ready-to-eat food when using the same table. Clean and sanitize work surfaces, utensils, and equipment between each product.
1.4.4. What Safety Practices Should be Followed When Washing Produce? When washing produce: Clean and sanitize the prep sink. Wash produce in running water slightly warmer than the food. Pull leafy greens apart.
1.5. Preventing Cross- Contamination in a Self-Service Area?
1.5.1. Make sure that food is labeled. Provide separate utensils for each item. Keep food under the sneeze guard.
1.5.2. DO NOT let customers refill their dirty plates. DO NOT let customers use dirty utensils.
1.6. Preventing Cross-Contamination During Serving
1.6.1. NEVER serve ice that was used to keep food or beverages cold.
1.6.2. DO NOT touch parts of dishes or glassware that come in contact with food. Hold dishes by the bottom or edge. Hold glasses by the middle, bottom, or stem.
1.6.3. Carry glasses in a rack or on a tray.
1.6.4. DO NOT hold utensils by the parts that come in contact with food. Hold utensils by the handle.
1.6.5. DO NOT use bare hands to handle ready-to-eat food. Use tongs, deli sheets, or gloves.
1.6.6. NEVER scoop ice with your bare hands or a glass. Use ice scoops or tongs to get ice.
1.6.7. Use separate utensils when serving different food items. Store serving utensils in food with the handles extended above the rims of the containers. Cover food to protect it from contaminants
1.7. NEVER use towels used to clean food spills for any other purpose. NEVER store towels in aprons or uniforms. Store towels for cleaning food spills in a sanitizer solution.
1.8. Preventing Cross-Contamination in Storage Areas
1.8.1. Utensils or equipment that touch food must be stored at least six inches (15 cm) off the floor.
1.8.2. Store glasses and cups upside down on a clean and sanitized surface.
1.8.3. Store utensils with handles up.
1.8.4. Storing Chemicals and Cleaning Supplies
1.8.4.1. Always store chemicals and cleaning supplies in the designated storage area. Always store chemicals in their original containers Chemicals transferred to new containers must be labeled Include common name of chemical
1.8.4.2. NEVER store chemicals and cleaning supplies near food. NEVER store cleaning equipment near food.
1.8.4.3. Dispose of chemicals according to their labels. Always dump mop water and other dirty liquids into a designated service sink with a floor drain. NEVER dump mop water or other dirty liquids into a toilet or urinal.
1.8.5. What Should You do if Cross- Contamination Happens?
1.8.5.1. Do your best to fix the problem.
1.8.5.2. Set aside the contaminated item so that no one can use it.
1.8.5.3. Ask your manager what to do
1.9. What To Do For People Who Have Food Allergies
1.9.1. Tell the customer how each dish is made. Learn which dishes contain the Big Eight allergens or ask your manager.
1.9.2. Tell the customer about any “secret” ingredients that may contain allergens. Food should be honestly presented.
1.9.3. Suggest menu items that do not have the food allergen.
1.9.4. Clearly identify the allergen special order.
1.9.5. Hand deliver the allergen special order to avoid cross-contact.
1.9.6. Prepping Food for Customers With Food Allergies
1.9.6.1. Check recipes and ingredient labels. Make sure the allergen is not present.
1.9.6.2. Wash, rinse, and sanitize cookware, utensils, and equipment before prepping their food. This includes food-prep surfaces.
1.9.6.3. Make sure the allergen does not touch anything for these customers, including: Food Beverages Utensils Equipment Gloves
1.9.6.4. Wash your hands and change gloves before prepping their food.
1.9.6.5. Use equipment assigned for prepping allergen special orders. Use separate fryers and cooking oils.
1.9.7. What Should You do if Cross-Contact Happens?
1.9.7.1. DO NOT serve the food to the customer. Set it aside so it cannot be used.
1.9.7.2. Tell your manager, who will tell you what to do.
1.9.8. What Should You do if a Customer has a Severe Allergic Reaction?
1.9.8.1. Call the emergency number in your area. Tell your manager.
2. Cleaning and Sanitizing
2.1. How And When To Clean And Sanitize
2.1.1. What is the Difference Between Cleaning and Sanitizing? Cleaning removes food and other dirt from surfaces. Sanitizing reduces pathogens on surfaces to safe levels.
2.1.2. Surfaces to Clean All surfaces must be cleaned and rinsed, including: Floors Walls Ceilings Storage shelves Garbage containers Restrooms Surfaces that do not touch food will not need to be sanitized.
2.1.3. Any surface that touches food must be cleaned and sanitized, including: Pans Knives Cutting boards
2.1.4. Set aside worn or cracked equipment and report it to your manager. This equipment is not easy to clean or sanitize. It also may hold pathogens.
2.1.5. How to Clean and Sanitize Surfaces
2.1.5.1. 1. Scrape or remove food from the surface.
2.1.5.2. 2. Wash the surface.
2.1.5.3. 3. Rinse the surface
2.1.5.4. Sanitize the surface
2.1.5.5. 5. Allow the surface to air-dry
2.1.6. Cleaning and Sanitizing Stationary Equipment
2.1.6.1. Unplug the equipment. Take off the removable parts. Wash, rinse, and sanitize the parts by hand or in a dishwashing machine.
2.1.6.2. Scrape or remove food from the equipment surfaces. Wash, rinse, and sanitize the equipment surfaces. Let the surfaces air-dry and put the equipment back together.
2.1.7. When Should Items be Cleaned and Sanitized?
2.1.7.1. After you are done using an item.
2.1.7.2. Any time you are interrupted during a task and the surfaces could have been contaminated.
2.1.7.3. Before you start working with a different type of food.
2.1.7.4. After four hours, if the items have been in constant use.
2.1.8. How to Make Sure Sanitizers are Effective
2.1.8.1. Make sure that the water is the correct temperature.
2.1.8.2. Make sure that you used the correct amount of sanitizer. Use a test kit to check the sanitizer’s strength.
2.1.8.3. Leave the items being sanitized in the sanitizer for the correct amount of time.
2.1.8.4. When wiping or spraying sanitizer on surfaces, allow it to air-dry on the surface.
2.2. How To Keep Food Safe Through Dishwashing
2.2.1. Setting Up a Three-Compartment Sink
2.2.1.1. Sink 1 Fill it with water at least 110˚F (43˚C). Add detergent. Ask your manager how to do this.
2.2.1.2. Sink 2 Fill it with water. Leave the sink empty if you spray-rinse items.
2.2.1.3. Sink 3 Fill it with water. Add the correct amount of sanitizer. Ask your manager how to do this. Check the strength of the sanitizer with a test kit.
2.2.2. Using a Three-Compartment Sink
2.2.2.1. 1. Rinse, scrape, or soak the items before washing them.
2.2.2.2. 2. Wash the items in the first sink. Use a brush, cloth, or nylon scrub pad to loosen dirt. Change water when suds are gone or the water is dirty.
2.2.2.3. 3. Rinse the items in the second sink. Dip them in the water or spray-rinse them. Remove any food or detergent. Change water when dirty or full of suds.
2.2.2.4. 4. Sanitize the items in the third sink. Soak them in the sanitizer for the correct length of time. NEVER rinse items after sanitizing. This could contaminate surfaces.
2.2.2.5. 5. Air-dry the items. Place them upside down so they will drain. DO NOT wipe them dry.
2.2.3. Scrape, rinse, or soak items before washing. Presoak items with dried-on food.
2.2.4. NEVER overload dish racks. Use the correct rack for the items you are washing. Load racks so the water spray will reach all surfaces.
2.2.5. NEVER use a towel to dry items. Air-dry all items.
2.2.6. Washing Items in a Dishwasher
2.2.6.1. As each rack comes out of the machine, check for dirty items. Rewash dirty items.
2.2.6.2. Frequently check water temperature and pressure. Ask your manager how. Tell your manager if either one is not right. Change the water when necessary.
2.2.7. Cleaning and Maintaining Dishwashers
2.2.7.1. Clear spray nozzles and food traps of food and other objects. Fill tanks with clean water as needed.
2.2.7.2. Make sure detergent and sanitizer dispensers are filled.
2.2.7.3. Remove mineral deposits when needed.
2.3. Handling Garbage
2.3.1. Remove garbage from prep areas as quickly as possible. Be careful not to contaminate food or surfaces when removing garbage.
2.3.2. DO NOT clean garbage containers near prep or food-storage areas. Clean the inside and outside of garbage containers often.
2.3.3. Close the lids on outdoor containers. Keep indoor containers covered when they are not in use.
2.4. Spotting Pests
2.4.1. Tell Your Manager if You See Any of These Signs: Droppings, Nests, Damage to products, packaging, and the facility