Food Safety Guidelines
Food can become contaminated by:
1. People-Infected with bacteria/viruses, individuals with poor hygiene
2. Improper food holding or storage temperatures
3. Insects- contaminating with bacteria or entering the food product
4. Pests
Foods must be protected during storage, preparation, display and service. We will accomplish this by:
Storage:
1. People-Infected with bacteria/viruses, individuals with poor hygiene
2. Improper food holding or storage temperatures
3. Insects- contaminating with bacteria or entering the food product
4. Pests
Foods must be protected during storage, preparation, display and service. We will accomplish this by:
Storage:
- Keep areas clean and well vented. Store food no less than 15 cm off the floor.
- Keep Food in closed containers and practice the FIFO method of food storage. Check best before and expiry dates. Do not overstock.
- Provide adequate lighting
- Store food in “food safe” containers
- Monitor food temperatures in fridges/freezers. All fridges/freezers should be equipped with thermometers placed in the warmest areas.
- Avoid overloading equipment. Make sure that there is adequate air flow around all food products.
- Do not refreeze foods until after they are cooked
- Cool foods quickly in shallow containers before packing in storage containers. An ice bath can be used to cool foods quickly
- Defrost foods safely. Foods can be defrosted overnight in the fridge or until cold running water.
- Clean hands and utensils between jobs. Avoid cross contamination.
- Make sure foods are kept out of the danger zone as much as possible.
- Wash fruits and vegetables before using
- Use separate cutting boards for meats and vegetables. Sanitize between use.
- Ground meat products should be fully cooked according to industry standards.
- Cook foods to the appropriate temperatures as determined by the health department. Use a probe thermometer to adequately judge internal food temperature
- Reheat foods to a minimum temperature of 165’F/74’C.
- Hold foods at the correct holding temperature. Remember hot food stays hot (60c/140F or higher), cold food stays cold(less than 4C/40F)! Use a steamtable or a bed of ice to maintain temperature.
- Use separate utensils for each food
- Provide a sneeze guard to salad bars and public service areas.
- Cover foods whenever possible.
- Never mix new and old product.
- Avoid touching foods when possible by using tongs and other utensils.
- Eliminate nesting areas by keeping areas clean and visible, especially behind equipment and shelving
- Keep Pests out by screening windows and doors.
- Caulk and fill holes around pipe and drain openings with caulking and steel wool.
- Check deliveries for infestations.
- Eliminate potential food and water sources.
- Employ a licensed pest control company to provide ongoing monitoring and support.