Important Information To Know
The most common risk factors for food bore illness are:
• Time – temperature abuse
o When food stays too long at temperatures that are good for the growth of
pathogens.
• Using contaminated equipment
o Pathogens can be transferred from one surface or food to another.
o Food allergies are also a growing concern and why cross-contamination
must be avoided.
• Practicing poor personal hygiene
o Failing to wash hands the right way after using restroom or any other time
hands get dirty
o Come to work while sick
o Cough or sneeze on food
o Running fingers through hair
o Wiping or touching the nose
o Touch or scratch wounds and then touch food
o No bare hand contact with food is allowed
Hot Foods Hot, Cold Foods Cold
• Temperature Danger Zone – Pathogens grow best between 41 degrees and 135
degrees.
• Hold hot food over 135 degrees or higher
• Hold cold food at 41 degrees or lower
• In our environment, once food goes over 41 degrees, it must be used within 4 hours
Sanitizing
It is very important to keep sanitary surfaces in all drink and food making areas. Things that
we do to make sure this happens:
• Sanitizer solution should always be at between 200 and 300ppm
• Change sanitizer buckets every 4 hours
• Regularly immerse towels in sanitizer buckets
• Always wipe off prep table with sanitizer solution and towel before and after making
any food
• Wash, rinse, and sanitize blenders every 4 hours
• Dishes need to be immersed in sanitizer for 60 seconds after washing and rinsing
Food Handling
• Once opened, food is labeled with a use by date of seven days from the date it was
opened, and must be discarded by that date or manufacturers use by date, whichever
comes first.
• Employees must wash hands before beginning food prep and must wear gloves.
• Hair is to be restrained and an apron worn.
• Gloves are to be changed between tasks and hands washed in between glove
changes.
• A bucket of approved sanitizer and a towel are to be used and restricted to the prep
area during food prep.
• Cleaned and sanitized utensils are used on food, never hands.
• Prepared product is sealed and labeled with a product/ingredient label and dated for
consumption within 3 days.
FIFO
We utilize front left as always being the oldest product in all applications.
Receiving Items
When receiving items into the store, it is necessary to check the following items:
• Frozen items should be at 0 degrees and labeled with date received
• Cold items should be under 41 degrees
• All items should be put away in their marked area, and FIFO must be observed.
Preparing For A Health Inspection
Remember, the Health Inspector is your friend. They are there to protect the customers,
and teach us if we are doing something wrong. You are the Person In Charge (PIC). They will
ask you questions to help insure that food is being handled properly, FIFO, etc. When the
Health Inspector shows up, they will usually give you a few minutes to look over things and
make sure everything is in order. Here are a few items to check:
ü Sanitowels in buckets
ü Ice scoop properly in ice machine
ü Mop properly hung up over mop sink
ü Milk wand washed and sanitized every 3 hours
ü Hat for Bragels
ü 3 hour checklist