Food Safety
General
Food must be stored in the proper area in the appropriate container to ensure food from spoiling or damaging, preventing food borne illness, or the safety of clientele. Food items should be stored, thawed, and prepared in accordance with good sanitary practice. During a power failure, frozen and refrigerated foods are properly handled.
REFER TO POLICY AND PROCEDURE MANUALS FOR MORE DETAILS.
1. Staff will label and date all ready-to-eat food. It must contain the name of food and the date it was made. All products should be dated upon receipt and when they are prepared. Use “use by dates” on all food stored in refrigerator and use dates according to the timetable in the dry, refrigerated and freezer storage chart found in this section. Rotate inventory following FIFO principle.
2. Staff will rotate foods to ensure that the oldest inventory is used first. They will use the first in, first our method for refrigerated, frozen, and dry products.
3. Staff will discard food that is passed its expiration date or use-by date.
4. Staff will schedule a time to discard expired food on a regular basis.
5. Staff will store food in containers intended for food. Store in clean wrappers or containers.
6. The temperature of time temperature sensitive food will be monitored and stored below 40F or higher than 140F.
7. Staff will check the temperatures in food storage areas on a day to day basis.
8. All food, linens, and single-use items will be stored in their designated areas.
9. Staff will keep all storage areas clean and dry.
10. Perishable food will be stored at 40F or lower. All readily perishable foods or beverages capable of supporting rapid and progressive growth of microorganisms which can cause food infections or food intoxication shall be maintained at a temperature of 40 degrees or below at all times except during necessary periods of preparation and service. Frozen foods shall be stored at 0 degrees or colder
11. Meats will not be thawed at room temperature.
12. All condiments such as Parmesan cheese, jelly, mayonnaise, catsup, pickles, dressing, sauces, mustard and relish must be refrigerated after opening. Staff will read labels of all foods for proper storage.
13. All dry goods such as flour, sugar and spices will be stored in a clean, sealed, airtight container. Scoops will not be stored in the containers. Containers will be labeled with its contents.
14. All products should be dated upon receipt and when they are prepared. Use “use by dates” on al food stored in refrigerators and use dates according to the timetable in the Dry, Refrigerated and Freezer Storage chart. All foods need to be cover, labeled, dated and stored in appropriate containers.
15. All products should be dated upon receipt and when they are prepared. Use “use-by-dates” on all food stored in refrigerators and use dates according to the timeline in the Dry, Refrigerated and Freezer Storage. The “Refrigerated Storage Quick Reference Guide” may be used for a more efficient method of noting use by dates on products. Leftovers should be dated according to the Leftovers policy. Remember to cover, label, and date.
16.All dry or staple items shall be stored at least 12 inches above the floor in a well ventilated room, not subject to sewage or waste water backflow or contamination by condensation, leakage, rodents or vermin.
17. Pesticides, other toxic substances and drugs shall not be stored in the kitchen area or in storerooms for food and/ or food preparation equipment and utensils.
Soaps, detergents, cleaning compounds or similar substances shall not be stored in food storerooms for food storage areas.
Raw Meat
Raw meat is to be stored separately from cooked meats and other raw foods at temperatures of 41 F or less. It is best to store in a deep dish on the lower shelf.
Wash hands before and after handling raw meat to prevent the transmission of bacteria to food from the hands and from objects that have been touched by hands.
Wash and sanitize all surfaces, equipment, and utensils that have come in contact with raw meats before using any other food to prevent cross-contamination.
Hamburger should be cooked within one to two days of purchase. Other fresh meats should be cooked or frozen within three to four days of purchase depending on the type of meat. Refer to Dry, Refrigerated and Freezer Storage Chart located in this section.
All cooked meat should be used within 72 hours days of cooking.
Frozen Meat/Poultry and Foods
Purchasing: Specify that all frozen products purchased be held at temperature of 0 F or less from the time of processing to delivery.
Receiving: Have freezer space available upon delivery of product. Examine all products for signs of defrosting. Return suspect items to vendor for credit.
Storage: Store items promptly at 0 F or less. Foods should be stored in their original containers if designed for freezing. Foods to be frozen should be stored in airtight containers or wrapped in heavy-duty aluminum foil or special laminated papers. Label and date all food items.
Thawing: Thaw foods at 41 F or less in refrigerator or in an airtight bag under cold CONTINUOUS running water. Thaw prepared frozen entrees according to manufacturer’s directions. Thaw meat preferably by placing in deep pans and setting on lowest shelf in refrigerator. Develop guidelines detailing defrosting procedure for different types of food. Date meat when taken out of freezer. Follow meat pull schedule when available in menu program.
Handling: Wash hands before handling food. Keep work surfaces clean and orderly.
Cooking: It is not recommended to cook large quantities (6 to 10 pounds) of frozen meat. Allow adequate time for thawing before cooking.
Refreezing: Refreezing of defrosted food is not recommended because of the increase in growth of food bacteria and the deterioration in food quality.
Eggs, Milk and Cheese
Eggs should be checked for cracks, and any damaged ones should be disposed of. Store at temperatures 41 F or less and on the bottom shelf. Pasteurized shell eggs are preferred. It is best to store eggs in the original cartoons to preserve freshness.
Dairy items should be kept under refrigeration until use. Store at temperatures 41 F or less.
Milk, Frozen
When freezing milk, leave 1/2 inch headroom and store for one month only. To thaw, refrigerate 41 F or less for about (4) hours. Freezing milk is NOT RECOMMENDED and should only be done when necessary. Milk that has been frozen should only be used in cooking not as a beverage.
Eggs, Frozen
All frozen egg entrees and processed egg products should be stored according to manufacturer’s instructions. These products must be pasteurized.
Thaw in refrigerator at 41 F or less for 8 to 10 hours.
Cheese
Cheese can be frozen safely between -10 to 0 F for no longer than 6 months.
One pound or less, one-inch thick or less, of the following cheeses can be frozen satisfactorily: Cheddar, Swiss, Edam, Gouda, Muenster, Brick Port de Salut, Provolone, Mozzarella, Camembert, and cream cheese.
Other cheeses which have been frozen should be used for cooking instead of slicing as it crumbles easily.
To thaw, remove from freezer and leave in refrigerator at 41 F or less for 24 to 48 hours.
Fresh Fruits
Fresh fruits should be checked and sorted for ripeness.
Store at a temperature of 41 F or less, except bananas, which should be stored at 60 to 70 F. Store separate from ready-to-eat foods.
Unwashed produce should not be placed in the refrigerator with or near prepared foods due to the high levels of competing organisms. The outside surface of cantaloupe or other melons should be scrubbed with a clean brush and rinsed well.
Record Of Freezer And Refrigerator
A daily temperature record is to be kept of all refrigerator and freezer units.
1. All staff will ensure all refrigerated food be stored in a refrigerator 40F or lower and all frozen foods be stored at 0F or lower.
2. The Administrator/Manager is to assign an employee to record daily all refrigerator and freezer temperatures on Temperature log form.
3. The internal thermometer temperature in the warmest area of the refrigerator or freezer will be recorded.
4. The freezer must be clean and food must be frozen solid with no indication of thawing and must be frost-free.
5. The refrigerator must be clean and temperature must be 40 F degrees or less.
6. Temperatures greater than these areas are reported to the Administrator or Manager immediately.
7. Note the temperature forms the plan of action taken when temperatures are not in acceptable range.
8. Employee food and resident food should not be stored together.
9. A record of the recorded temperature will be kept on file for 1 year.
Food Storage: Refrigeration
All food in need of refrigeration will be stored in a refrigerator under cool temperatures to prevent the growth of microorganisms, limit the risk of contamination and preserve quality of food.
Refrigerators will be set to 40F or below by fixing the temperature gage.
Staff will monitor and record food temperature daily with thermometers within the refrigerator.
Staff will prevent refrigerators from becoming overloaded. Good airflow will make the unit stay cooler.
Staff will prevent refrigerators from becoming overloaded. Good airflow will make the unit stay cooler.
Staff will avoid blocking air ducts or shelves with aluminum foil, sheet pans, or paper towels.
Staff will keep refrigerator doors closed as much as possible.
Staff will store raw meat, poultry, and seafood under and separate from any ready-to-eat food.
Fresh fruits, vegetables, eggs, cheeses, and other perishable items requiring refrigeration will be stored in refrigerator at not more than 40 degrees F.
Prepared foods stored in the refrigerator must be labeled, dated and covered. Food being returned to storage after cooking or preparation must be covered labeled and dated. All containers must be labeled with contents and date food item was placed in storage.
Prepared foods stored in the refrigerator must be discarded after 48 hours. Previously cooked foods can be held in refrigeration of 40 degrees F or lower for up to 48 hours and then must be discarded.
Food items that remain sealed from the supplier may be held until the expiration date if unopened.
Cooked foods and ready to eat foods will be sorted on shelves above raw foods to prevent contamination from drippings.
Perishable foods will be refrigerated within 2 hours or discarded.
Employee or personnel food will not be stored in the refrigeration in the refrigeration unit for consumers
Medications or chemicals will not be stored in the refrigerator unit. Medications requiring refrigeration must be kept in a locked separate unit.
The refrigeration unit(s) will be kept clean and dry.
The refrigeration unit will be cleaned and sanitized on a regular basis as indicated on the cleaning schedule.
Spills and debris must be cleaned immediately.
The staff will inspect all food items before storing in the refrigerator. The staff inspect for time temperature abused items, expiration code dates, damaged packages/containers and pest damage.
All foods stored in the refrigerator must be properly labeled and dated.
Food items with expiration dates from the manufacture do not need to have expiration dates written. This may include, milk, cottage cheese, deli meat, yogurt or other food items.
The staff will inspect all food items with an expiration date prior to serving.
Food items that have reached their expiration date will be discarded.
Food items that have been prepared (i.e. left over foods, prepared salads, prepared fruit juices) must be labeled with the common name and expiration date.
Expiration dates for prepared food items is 48 hours or 2 days from when the item was prepared.
Eggs will be stored in the original container in the refrigerator. Eggs that have cracks will be discarded and not used. Eggs will not be cracked and stored in the refrigerator. Eggs will be monitored for freshness and quality by the sell by date. The staff will use the eggs up to 2 weeks after the sell by date. Eggs that are 2 weeks past their sell by date will be discarded.
Liquid or pasteurized eggs or egg substitutes will be used within 3 days of opening the container or 10 days of an unopened container. Liquid or pasteurized eggs or egg substitutes will be marked with an expiration date upon opening the container by staff.
All cheeses will be stored in the refrigerator unless otherwise specified by the manufacture as shelf stable. Parmesan cheese will be stored in the refrigerator after opening.
Perishable fruits and vegetables will be stored in the refrigerator. Refrigerate all produce that is purchased pre cut or peeled. All cut or peeled fruits and vegetables will be stored in the refrigerator.
Thawing food will be stored in the refrigerator on the lower shelf in a deep and covered container to prevent cross contamination.
Food items that are not prepared and stored in the refrigerator will be marked with an expiration date. (i.e. mayonnaise, catsup, mustard). The expiration date will be 3 months from opening the container.
The foods stored in the refrigerator will be stored within safe time limits for home refrigerator foods to keep them from spoiling or becoming dangerous to eat. The staff should consult the dietitian if they are unsure if a food is unsafe to eat.
Food Storage: Pantry/Dry Food Storage
Store rooms will be located in a cool dry area of the kitchen.
Staff will monitor the temperature of the pantry. The temperature for the pantry will be between 50F and 70F.
Staff will make sure the pantry is well ventilated with consistent temperatures and humidity levels.
Staff will store food away from walls and at least 6 inches off the floor.
Staff will keep dry food out of direct sunlight.
Staff will keep pantry door closed at all times.
The food storage area (cupboards, shelves, pantries) will be clean and dry. The pantry will be kept clean and organized.
The pantry will be cleaned regularly as indicated on the facility cleaning schedule.
Food stored in the pantry will be rotated to maintain quality and prevent the growth of pathogens. New stock must be placed behind the old stock so oldest items will be used first. All products are to be dated to assure “First in First Out” The facility will use a FIFO (first in first out) rotation system.
The staff will identify the food item’s use by or expiration date. The staff will date the food item by its expiration date.
The food items will be stored the earliest use by or expiration in front of items with later dates. Once shelved use those items stored in front first.
Foods that have expired or past the “best if use by” will be discarded.
Flour, cereal, grain items such as pasta or crackers will be stored in airtight containers.
Food items will only be stored in containers designated for food storage.
Food items that are removed from original containers will be clearly labeled and dated.
The staff will inspect all dry food containers for damage from insects or rodents before serving.
Dry foods once used will not be returned to storage containers. (ie. Left over flour for coating chicken will not returned to the storage container)
The staff will closely monitor food items that must be refrigerated after opening. Food items left sitting at room temperature will be discarded.
The staff will closely read labels on containers to be sure food is stored properly.
No chemicals or cleaning products may be stored with food items. Separate storage facilities should be available for chemical and cleaning products.
Metal or plastic containers with tight fitting lids are reseal able plastic bags will be used for staples and opened packages, such as pastas, rice, dry cereals, etc.
Food items removed from their original containers will be labeled and dated. If scoops are used for bins, they will be stored outside of the bin.
Food items should be routinely inspected for damage, such as dented, bulging or leaking cans. These items should be set aside in a designated area for possible return to the vendor or disposed of properly.
Basic Dietary Rules: Proper Hand Washing Techniques
All staff and food handlers will wash hands properly to ensure proper personal hygiene and safety to clients.
Staff will wash hands after touching any contaminated or possible contaminated surface.
Food handlers will wash hands before and after handling food and food preparation surfaces.
Food handlers will wash hands in between handling meat, fish, poultry, and fruit and vegetables to prevent cross-contamination.
Staff will wet hands and lower arms with running water as hot as you can comfortably stand (at least 100F).
Staff will apply soap and lather well between fingers, tops or hands, palms, and fingernails.
Staff will scrub hands and arms vigorously for twenty seconds.
Staff will rinse hands and arms thoroughly under warm running water.
Staff will dry hands and arms with single use paper towel or warm-air hand dryer.
A supply of antimicrobial soap, paper towels, hand sanitizer and plastic gloves will be available at all times in the kitchen and bathrooms.
Staff must wear gloves when handling ready to eat foods. Ready to eat foods are foods that will be consumed without further cooking. Ready to eat foods need careful handling to prevent cross contamination. Ready to eat foods are foods that can be eaten without further preparation, washing or cooking.
Examples of ready to eat food include:
- Cooked Food
- Washed fruit and vegetables (whole and cut)
- Deli meat
- Bakery items,
- sugar
- spices
- seasonings
Purchasing: Vendors, Purveyors Or Food Suppliers
Food will be of good quality and obtained from sources approved by local, State and Federal agencies
Only Vendors, Purveyors or Food Suppliers who have been inspected by the local health department or other authorized local, state or federal agencies may supply food to the facility
Pasteurized Grade A milk will be used. Milk and milk products must have been processed or manufactured in milk production plants meeting requirements of the state’s most current Agricultural Code.
Reconstituted powdered milk is not to be used as a beverage. Nonfat milk powder can be used in cooking and for high protein milk beverages.
All fresh fruits and vegetables will be of good quality and freshness.
Frozen foods will be frozen upon delivery and kept frozen until needed.
Eggs will be Grade AA, inspected or pasteurized frozen. Fresh eggs will be free of cracks and should be refrigerated when received. Pasteurized shell eggs will be available for those requesting soft boiled, poached etc.
Meats will be USDA inspected. Meats may be purchased fresh, frozen, or precooked.
Food in unlabeled, rusty, leaking, broken containers or cans with side seam dents or swells are not acceptable for use at any time.
Home-canned or donated prepared food items will not be used.
Use vendors who are approved only.
Food Production And Handling: Food Temperatures
All foods being served to clientele will be stored, cooked, and held at proper temperatures to ensure clients safety by preventing bacterial growth and maintaining the quality of food.
1. All staff will ensure all refrigerated food be stored in a refrigerator 40F or lower and all frozen foods be stored at 0F or lower.
2. Staff will store dry foods in cool pantry between 50F and 80F degrees.
3. The staff will make certain meat, fish, and poultry and eggs, are stored at 40F or lower.
4. The staff will store dairy products at 40F or lower.
5. Staff will store whole, cut, or prepared fruits and vegetables at 40F or lower.
6. Staff will store whole potatoes, onions, and other root vegetables in dry pantry 60-70F.
7. All staff will understand and cook foods to the minimum internal temperatures as follows:
8. Chicken, turkey, duck, stuffed foods will be cooked to 165F.
9. Ground meats and ham will be cooked to 155F
10. Whole pork, beef, veal, or lamb steaks/chops and roasts will be cooked to 145F.
11. Scrambled eggs will be cooked to 145F
12. Cooked vegetables, fruits, grains, legumes and ready-to-eat foods will be cooked to at least 135F.
13. Staff will ensure hot food be served 140F or warmer and cold food be served at 40F or colder.
14. Staff will understand hot food must be held hot, at least 155F.
15. Staff understands how to properly cool foods by cooling food from 135F to 70F within 2 hours, and then from 70F to 40F with in the next four hours.
| ITEMS | TEMPERATURE | HOW LONG/GENERAL INFO |
|---|---|---|
| Cooking | ||
| Eggs- Served immediately | 145º F | For 15 seconds |
| Eggs- Hot-held for service | 155ºF | For 15 seconds |
| Fish and meat not otherwise specified below | 145ºF | For 15 seconds |
| Beef, lamb, pork, veal- Chops, cutlets, ribs and steaks | 145ºF | For 15 seconds |
| Beef, lamb, pork, veal- Roasts | 145ºF | For 4 minutes |
| Ground meats including- Beef, pork, injected and mechanically tenderized Meats, other meats or fish | 155ºF 150ºF 145ºF | For 15 seconds For 1 minute For 3 minutes |
| Poultry or stuffed Fish/meat/pasta/poultry | 165ºF | For 15 seconds |
| Food cooked in microwave oven | 165ºF | Hold covered for 2 minutes after removing |
| Reheating For Hot Holding (Reheating To Be Done Within 2 Hours) | ||
| General | 165ºF | For 15 seconds |
| Food reheated in microwave oven | 165ºF | Hold covered for 2 minutes after removing |
| Ready to eat from Mfr’s Pkg. | 140ºF | |
| Thawing Procedures | ||
| Under Refrigeration, Food | 41ºF or less | |
| Under running water | 70ºF | |
| Ready-to-eat | Not above 41ºF | |
| Raw animal products | Not above 41ºF | More than 4 hours (cumulative time) |
| Cooling | ||
| General | 140ºF to 70ºF 70 to 41ºF | Within 2 hours Within 4 hours |
| Ambient Foods (e.g. canned tuna) | 41ºF | Within 4 hours |
| Milk, Shell eggs, shell stock | 41ºF | Within 4 hours after receiving |
| Holding | ||
| General | 140ºF or above or 41ºF or below | Unless time is used as a public health control in accordance with written procedures. |
| Dishmachine | ||
| Sanitizing plates/utensils | 160ºF (surface temp) 180ºF thermometer | To ensure food safety, always refer to the data plate on your dish machine. |
| Chlorine concentration:50 ppm | 120ºf | Or follow temperature levels per manufacture’s labeled instructions. |
| Pot & Pan Washing | ||
| Chlorine:50 ppm Or 100 ppm | 75ºF (≤ pH 8) to 100ºF (≤ PH 10) Or 55ºF (≤ pH 8 or 10) | Immerse for a minimum of 7 seconds Immerse for a minimum of 10 seconds |
| Quaternary:200 ppm Ammonium:150-400 ppm | 75ºF | Immerse for a minimum of 30 seconds |
| Iodine:12.5- 25 ppm | 68ºF (≤ pH 5) | Immerse for a minimum of 30 seconds |
How To Use A Therometer
HOW TO CALIBRATE THEROMETERS
Thermometers can lose their accuracy when they are bumped or dropped
It can also happen when they go through a severe temperature change.
When this happens the thermometer needs calibration or an adjustment, to give a correct reading Thermometers that cannot be calibrated should be replaced Other might need to be sent back to the manufacturers for calibration Always follow manufacturer’s directions There are two ways to calibrate a thermometer
One is to adjust it based on the temperature at which water freeze This is called the ice point method The other way is to adjust it based on the temperature at which water boils This is called the boiling point method.
BOILING POINT METHOD STEPS:
1. Bring clean tap water to a boil in a deep pan
2. Put the thermometer stem or probe into the boiling water. Make sure the sensing area is submerged. Wait 30 seconds or until the indicator stops moving. Do not let the stem or probe touch the container
3. Adjust the thermometer so it reads 212 degrees F (100 degrees C). This temperature will vary depending on the boiling point for your elevation. Water’s boiling point is about 1 degree F lower for every 550 feet above sea level. If you are using a bimetallic stemmed thermometer adjust it by hold the calibration nut with a wrench or other tool. If you are using a thermocouple or thermistor, some devices will let you press a reset button. Always follow the manufacturer’s directions.
ICE POINT METHOD STEPS:
1. Fill a large container with crushed ice. Add tap water until the container is full. Stir the mixture well
2. Put the thermometer stem or probe into the ice water. Make sure the sensing areas is submerged. Wait 30 seconds or until the indicator stops moving. Do not let the stem or probe touch the containers.
3. Adjust the thermometer so it reads 32 degrees F. (0 degrees C.). If you are using a bimetallic stemmed thermometer, adjust it by holding the calibration nut with a wrench or other tool. If you are using thermocouple or thermistor, some devices will let you press a reset button.
GENERAL THERMOMETER GUIDELINES:
Cleaning and Sanitizing:
Thermometers must be washed, rinsed and sanitized and air dried
Keep storage cases clean as well. Do these things before and after using thermometers to prevent cross-contamination. Be sure the sanitizing solution your are using is for food contact surfaces. Always have plenty of clean and sanitized thermometers on hand
Calibration
Make sure your thermometer are accurate by calibrating them regularly
Do this before each shift and before the first delivery arrives AccuracyThermometers used to measure the temperature of food need to be accurate to +/ -2 degrees F or +/-1degrees C Thermometers used to measure air temperature in food storage equipment need to be accurate to +/-3 degrees F or +/-1.5 degree CA hanging thermometer in a walk in cooler is an example
Glass thermometers
Glass thermometers, such as candy thermometers, can be a physical contaminant if they break. They can only be used when enclosed in a shatterproof casing.
Checking Temperatures:
When checking the temperature of food, insert the thermometer stem or probe into the thickest part of the food. This is usually in the center. Also take another reading in a different spot. The temperature may vary in different areas.
When using bimetallic stemmed thermometer, in the stem all the the way into the food from the tip of the end of the sensing area. When checking the internal temperature of thin food, such as meat or fish patties, use a small diameter probe. Before recording a temperature, wait for the thermometer reading to steady, Digital thermometers can display the temperature instantly Bimetallic stemmed thermometers will take more time. Allow at least 15 seconds after you insert the thermometer stem into the foods.