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    Food-Germ Tips    
► In order for bacteria to grow and multiply, they must have food, moisture, and a favorable temperature.
    ► Bacteria are most frequently spread by UNWASHED HANDS  
    ► Some Bacteria that cause food poisoning are often found in infected cuts, boils, pimples, and in the nose and throat.  
    ► Food poisoning outbreaks can be caused by either chemicals, bacteria, or parasites.  
Food Handling Hints
    ► Avoid contact with soiled utensils or unclean surfaces  
    ► Food should be purchased from approved sources only.  
    ► Foods should be separated when stored in the refrigerator.  Cooked processed foods should be stored ABOVE raw foods  
    ► Foods that are mixed after the original preparation are more hazardous to health due to additional handling  
    ► DO NOT overload refrigerators.  Arrange foods for free air circulation  
    ► When foods are re-heated, it is vital that each portion be reheated uniformly.  This may require mixing or stirring.  
    Temperature Control    
    ► A thermometer, accurate to +/- 03 degrees Fahrenheit, should be placed in a refrigerator to measure the warmest spot, usually next to the door, and where it can be readily seen and easily read.    
    ► Food holding temperature that is "almost cold enough" or "almost hot enough" increases  the hazards of food borne illness.  Therefore, follow these temperature control practices.    
    ► Poultry products should be heated throughout to a minimum temperature of 165 degrees Fahrenheit    
    ► Pork products must be heated to a minimum internal temperature of 150 degrees Fahrenheit    
    ► After cooking hot foods, maintain at a temperature of 140 degrees Fahrenheit or above.    
    ► Potentially hazardous foods must be stored at or below 45 degrees Fahrenheit.    
    ► Frozen foods should be maintained at, or below, 0 degrees Fahrenheit.    
    ► The approved ways of thawing frozen foods are    
      ► In a refrigerator at 45 degrees Fahrenheit    
      ► Beneath well-drained RUNNING water at, or below, 70 degrees Fahrenheit    
      ► In a microwave oven    
      ► As part of the cooking process    
    Dishwashing Tips    
    ► To do a good job of dishwashing the dishes must be scraped and pre-rinsed before being washed rinsed and sanitized.    
    ► Dishes can be sanitized during the dishwashing process by using hot water or by using chemicals such as Sodium Hypochlorite (Bleach).    
    ► The temperature of the hot water for the sanitizing rinse cycle on the mechanical dishwashing machine should be 180 degrees Fahrenheit or above.    
    ► In manual dishwashing operations, the hot water for sanitizing should be maintained at, or above 170 degrees Fahrenheit, or no less than 70 degrees Fahrenheit in a minimum of 50 ppm available chlorine.    
    ► Dishwashing sinks are NOT to be used for hand washing.  A separate, conveniently located sink is to be used for this purpose.    
    ► Cloth towels are not to be used on dishes and silverware after the dishes and silverware have been washed and sanitized.  The policy is to let AIR DRY.    
BEWARE
► No smoking shall be permitted in food storage and preparation areas, or in areas where utensils are cleaned or stored.  Employees shall not resume work after smoking without first thoroughly washing their hands.
►

As a food service worker, there is no substitute for
      ► Knowledge and alertness    
      ► Teamwork and cooperation    
      ► Cleanliness    
    ►

Steam tables, bainmaries, warmers and similar hot food holding facilities are PROHIBITED for the rapid reheating of potentially hazardous foods.

  
REMEMBER
    ► Shop carefully...buy only safe foods.    
    ► follow safety rules for storage and refrigeration    
    ► Make cleanliness the "Golden Rule" in your kitchen.    
    ► See that everyone in your family follows your rules for food safety.    
     

 

 

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