EATING AND DRINKING AT WORK
Policy: Restaurant employees will eat and drink in designated
areas outside of the kitchen.
Procedure: All restaurant employees must:
• Eat and drink in designated areas only, never in the work area.
Eating (with the exception of cooks tasting foods to ensure
quality) is NOT allowed in the production and service areas.
Drinking from a closed beverage container or glass of water is
permitted in production area, when placed out of sight.
• Chew gum or eat candy only in the area designated for
employees to eat.
GLOVE AND UTENSILS USE
Policy: Gloves or utensils will be used for handling all ready-to-eat foods and when there are cuts,
sores, burns, or lesions on the hands of food handlers.
Procedure: All employees handling food or utensils must:
Wash hands thoroughly prior to putting on gloves and when gloves are changed.
Change gloves when:
1. Beginning each new task.
2. They become soiled or torn.
3. They are in continual use for four hours.
4. Finished handling raw meat and before handling cooked or ready-to-eat foods
5. Use utensils, such as deli-tissue, spatulas, or tongs, as an alternative to gloves.
6. Cover cuts and sores on hands, including fingernails, with clean bandages. If hands are
bandaged, clean gloves or finger cots (protective coverings) should be worn at all times to
protect the bandage and to prevent it from falling into food.
SERVICE HYGIENE STANDARDS Policy
Policy : All food will be served in a manner to ensure food safety.
Procedure: Employees involved in the service of food must observe the following procedures:
Cleaning and sanitation:
 Before food is placed in service area clean on around the service area, using warm soapy water and
designated clean cloths. Thoroughly rinse after washing.
 Sanitize on and around the service area, using an approved chemical sanitizer at proper
concentration.
 Wipe down area as needed throughout service with cloth stored in sanitizing solution away from
food.
 Cloths used for cleaning food spills should not be used for anything else
Service utensils/service ware
• Store utensils properly, with the handle extended above the container,
or on a clean, sanitized food-contact surface.
• Use serving utensils with long handles to keep hands away from the
food item.
• Clean and sanitize utensils before using.
• Use separate utensils for each food item.
• Handle glassware and dishes properly; so hands are not in contact
with surfaces that will be touched by food or patron’s mouth.
• Hold flatware and utensils by the handles.
Practice good personal hygiene
Wash hands before handling place settings or food.
Never touch cooked or ready-to-eat foods with bare hands. Always
use gloves or utensils.
Never touch food with bare hands. Serve with tongs or gloves.
Wash hands between each different task. For example, if the same
employee is loading dirty dishes and taking out clean dishes, a
thorough hand washing must be done between the two tasks.
Hand dips are not acceptable.
Service
 Take temperatures of foods at the beginning of each
service period.
 Record temperatures on Service Temperature Record
and initial.
 Take temperatures of foods when changing pans of
food to assure proper serving temperatures are
achieved.
Write all dangerous cooking
mistakes mention in the
video.
https://www.youtube.com/watch?v=Zw-8gDVTeCA
LAUNDRY & LINEN USE
Policy: All employees will ensure that clean and sanitized cloths,
towels, aprons, table linens, and mop heads are used at appropriate
intervals during the work period.
Procedure: Linens used in the restaurant for purposes of cleaning
and sanitizing are not used in other areas of the establishment.
Linens should be kept separate by functional use to minimize risk of
cross contamination.
All restaurant employees must:
 Use wiping cloths and other cleaning cloths for purposes of cleaning and sanitizing, as needed.
 Wiping cloths used for food spills from tableware and carry-out containers shall be maintained
dry and used for no other purpose.
 Wiping cloths used for food contact surfaces shall be held between uses in an appropriate
sanitizing solution.
 We recommend that wiping cloths and aprons are changed as needed but at least every day to
minimize the risk of cross contamination. Soiled cleaning linens and aprons should be placed in a
designated container by use and taken to the laundry area at the end of each shift.
 Place soiled table linens in a designated container for transportation to the laundry at the end of
each meal period
 Transfer wet mop heads to a separate designated container to be taken to the laundry at the end
of each shift. This will minimize mold growth and infestation by pests.
VISITORS IN THE KITCHEN
The restaurant employees will:
• Post signs to inform all visitors of the following procedures:
1. Limited access to restaurant production areas
2. Location of and proper use of hair restraints
3. Location of and proper use of hand washing sinks.
• Observe to ensure that procedures for visitors are followed.
• Monitor visitors in kitchen.
ILLNESS, HAZARDS AND PEST CONTROL
RESPONDING TO A FOOD BORNE ILLNESS COMPLAINT
Policy: All restaurant employees will respond to a complaint of a food
borne illness promptly and will show concern for the individual making
the complaint.
Procedure: When a complaint is received related to a food borne
illness, employees will:
• Indicate concern for the individual and let that person know that the
complaint will be referred to the restaurant manager.
• Contact the restaurant manager if she/he is onsite.
• If the restaurant manager is not on site write down the information
about the complaint using the Food borne Illness Incident Report.
The Manager will:
• Talk with the individual making the complaint. Get basic information
required to complete the Food borne Illness Incident Report.
• Try to resolve the complaint in house.
• Remove all food from service. Store suspected food item in
refrigerator in separated, dated container labelled “DO NOT EAT”.
• If a food borne illness outbreak is suspected call the local Health
Department to report the possibility of an outbreak and obtain
assistance with the food borne illness investigation.
1. Document:
2. Symptoms
3. Names and phone numbers and address of customers and
employees affected
4. Physician’s names and phone number
• Work with the media should they become involved.
https://www.facebook.com/watch/?comment_id=409595340731388
&v=603835960796042&notif_id=1633931549808928&notif_t=com
ment_mention&ref=notif
Food Safety During Power Outage
Refrigerated Food and Power Outages: When to Save It and When to
Throw It Out
As the USDA notes in Keeping Food Safe During an Emergency, your
refrigerator will keep food safe for up to 4 hours during a power outage.
Keep the door closed as much as possible. Discard refrigerated perishable
food such as meat, poultry, fish, eggs, and leftovers after 4 hours without
power.
After a power outage never taste food to determine its safety. You will
have to evaluate each item separately—use this chart as a guide. When in
Doubt, Throw it Out!
Frozen Food and Power Outages: When to Save It and
When to Throw It Out
A full freezer will hold a safe temperature for
approximately 48 hours (24 hours if it is half full and the
door remains closed). Food may be safely refrozen if it still
contains ice crystals or is at 40°F or below, however, its
quality may suffer. Never taste food to determine its
safety. Use this chart as a general guide.
A food thermometer is an essential
tool to have in the kitchen. A
thermometer can tell you when your
food is at its juiciest and tastiest so
that you don't overcook it. But more
importantly, a food thermometer will
tell you when your dish is cooked to
the right temperature so that it is safe
to eat.
Safe Minimum Cooking Temperatures Chart
Follow the guidelines below for minimum cooking temperatures and rest
time for meat, poultry, seafood, and other cooked foods. Be sure to use a
food thermometer to check whether meat has reached a safe internal
temperature that is hot enough to kill harmful germs that cause food
poisoning.
You should wash your hands with running water and soap for at
least 20 seconds before, during, and after preparing food.
True or false?
You should separate meat, seafood, and eggs from other foods
when grocery shopping, storing them, and preparing to cook them.
True or false?
Chicken is fully cooked when it reaches an internal temperature of
165 degrees.
True or false?
1 in 6 Americans get sick from a foodborne disease every year.
True or false?
Healthy eating means more than managing calories or choosing a balanced diet of
nutrient-rich foods. The best healthy eating plans also involve safe food handling,
cooking, and storage practices that help prevent food poisoning and foodborne
illness.
This year, an estimated 1 in 6 Americans will get sick from food poisoning. Find out what you can do to keep
you and your family safe.
Check your Steps: Following four simple steps – Clean, Separate, Cook, and Chill – can help protect your
family from food poisoning at home.
Keep Food Safe by Type of Food: Get the latest tips and techniques to keep specific foods safe and prevent
food poisoning.
Keep Food Safe by Type of Events and Seasons: Whether you’re planning a small summer cookout or a big
holiday celebration, a camping trip or a potluck dinner, you need to follow special precautions to ensure that
you and your guests are safe from food poisoning.
Food Safety in a Disaster or Emergency: Find out how to keep food safe during and after an emergency,
such as a hurricane, flood, fire, or loss of power.
FoodKeeper App: Use this app to help you use food while at peak quality and reduce waste.
12 Tips for Safe Grocery Shopping During the Coronavirus
Pandemic
https://youtu.be/3TtHg5XgZzI
Foods You've Been Storing All Wrong
https://www.youtube.com/watch?v=w77Ghy945eE
• The Manager will:
• Gather information about the foreign object in food from person
affected, staff member preparing or serving food, and anyone
else who was affected.
• Complete the Physical Hazard Incident Report.
• Follow up as necessary.
• File corrective action in HACCP file.
HAZARD ANALYSIS CRITICAL CONTROL POINT
It
is the system that identifies biological, chemical and
physical hazards at specific points in the flow of food
and the ways these contaminates can be prevented
from causing or spreading food-borne illnesses
HACCP System
• Helps employees identify foods and procedures that are likely
to cause food-borne illness.
• Develop facility procedures that will reduce the risk of food_x0002_borne illness.
• Monitor procedures in order to keep food safe.
• Make sure that the food is served properly.
• It focuses on identifying and preventing hazards from
contaminating food
• The documents allows investigators to see how well a firm is
complying with food safety laws
HACCP PLAN
A good HACCP plan should have stand that are measurable and observable,
such as temperatureand time.
It must indicate:
• Food employee and supervisory training plan that addresses food safety
issues
• A statement of standard operating procedures (SOPs)
• Additional information, as required by the health department
SEVEN HACCP PRINCIPLE
1.Analyze Hazards
2.Determine Critical Control Points
3.Establish Critical Limits
4.Establish Monitoring Procedures
5.Identify Corrective Actions
6.Verify that the System Works
7.Establish Procedures for Effective
Recordkeeping or Documentation
Foodborne illness (also called food poisoning) is an
illness caused by eating foods that have harmful
organisms in them. These harmful germs can include
bacteria, parasites, and viruses. They are mostly
found in raw meat, chicken, fish, and eggs, but they
can spread to any type of food.
Symptoms: Vomiting; Fever; Diarrhea; Nausea
Gastrointestinal (GI) illness is
caused by a variety of different
disease-causing microbes or
germs that can be acquired by
consuming contaminated food or
beverages, contact with
contaminated recreational water,
infected animals or their
environments, or infected
people.
GOOD PERSONAL HYGIENE INCLUDES
•Following hygienic hand practices
•Maintaining personal cleanliness
•Wearing clean dress codes
•Avoiding unsanitary habits and actions
•Maintaining good health
•Reporting illnesses