To prevent food borne illness it is very important that all staff of the facility or all persons engaged in food preparation and service observe personal hygiene and food services sanitation practice which protect the food from contamination.

Things To Remember:

1. All foods or beverages capable of supporting rapid and progressive growth of microorganisms which can cause food infections or food intoxications shall be stored in covered containers at 40 degrees or less.

2. Personal hygiene will be practiced at all times during food handling. The staff will wash hands with warm water and soap for at least 20 seconds before and after handling food and after using bathroom, changing diapers etc.

3. To prevent food contamination, the staff will wash cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food items and before you go on to the next food.

4. During Food Handling:

a. Hot food should be held at 140 degrees or warmer
b. Cold food should be held at 40 degrees or colder
c. When serving food at a buffet, keep food hot with chafing dishes, slow cookers and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
d. Perishable food should not be left out for more than 2 hours at room temperature (1 hour when temperature is above 90 degrees)

5. Left overs:

a. Discard any food left out at room temperature for more than 2 hours (1 hour is the temperature was above 90 degrees)
b. Place any leftovers in shallow dishes and follow cooling procedures then store in air tight shallow container in the refrigerator or freezer.
c. Use cooked leftovers within 48 hours or discard.

6. Storage of Left over foods

a. All foods left over are cooled according to food cooling procedures.
b. All foods left over are placed in appropriate containers, which are covered, dated and labeled. The label must include the name of the item and the date prepared. Leftovers should be promptly refrigerated or frozen.
c. Refrigerated leftovers must be used within 2 days.
d. Frozen leftovers must be used within 30 days.

7. Suggestions for leftover usage:

a. Fruits: nourishments
b. Entrees/soups: freeze, if practical, for use at a later date; menu alternate to accommodate consumer preference.
c. Sandwich filling: sandwiches for nourishments
d. Vegetables: Soup; appropriate casserole dishes, menu alternate to accommodate consumer preferences.

8. Food Temperatures:

a. Hot foods should be served hot.
b. Hot foods should not be served too hot to cause a burn.
c. The recommended serving temperature for hot foods is approximately 110 degrees F.
d. Cold foods should be served cold.

9. Holding Temperatures:

a. Hot foods must be held at an internal temperature of 140F or higher.
b. Stir food at regular intervals to distribute heat evenly.
c. Check the temperature of food with a thermometer at least every four hours or every two hours to leave room for corrective action.
d. If temperature drops below 140F discard or if measured after two hours reheat to 165F for 15 seconds within two hours.
e. Cold foods must be held at an internal temperature of 40F or lower.
f. Check the temperature of food with a thermometer at least every four hours or every two hours to leave room for corrective action.
g. If temperature rises above 40F discard or if measured after two hours cool to 40F within two hours.

10. Prevention of Food Cross Contamination:

a. Do not cross contaminate food. Food cross contamination is the passing of bacteria, microorganisms or other harmful substances indirectly or directly to food through improper unsterile equipment, humans, or contact surfaces. Examples of food cross contamination include utensils that touch raw food, are not cleaned and then touch ready to eat foods.
b. Using a designated cutting board for meats only is recommended.
c. Wooden cutting boards should not be used.
d. All cutting boards, equipment and surfaces should be cleaned and sanitized between uses.
e. Keep raw meat, poultry, fish and their juices away from other food.
f. After cutting meats raw meats, wash and sanitized cutting board, utensils and counter tops with hot soapy water and sanitizing spray.
g. Cutting boards, utensils and countertops can be sanitized by using a solution of 1 Tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
h. Marinate meat and poultry in a covered dish in the refrigerator.
i. Defrost meats in a deep dish on the bottom shelf of the refrigerator.
j. After cooking meats on the grill, meats will be placed on a clean plate.