Hospitality Newsline

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Vol.1 Issue 2 August 2001

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!

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.

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.

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!

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.

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.  

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.

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.

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.

10.   Reheat food to 165° F + within 2 hours and hold at this temperature for 15 seconds.  Hold hot foods at 140°F. 

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.