Nonprofit Handbook

○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Food, Fundraising and You Food Safety Tips and Information for a Safe and Successful Event ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Pennsylvania Department of Agriculture Bureau of Food Safety & Laboratory Services 1999 Topic Volunteers Ready to Work Handwashing How-To Gloves Safe Shopping and Transportation of Food What to Look for When Food Arrives at the Kitchen Food from Home Clean Kitchens Refrigeration Freezer Storage Dry Storage Meat Storage Poultry and Egg Storage Dairy Product Storage Fresh Fruit and Vegetable Storage Vacuum Packaging and Canned Good Storage Baking Supplies and Grain Products Food Preparation The Temperature Danger Zone Temperature Guide for Cooking Holding Food Serving Food After Serving Food, What to Do with Leftovers Sanitizing Equipment Kitchen Cleanliness Housekeeping Contamination Glossary ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Table of Contents Page 3 4 5 5 6 7 9 9 10 11 12 12 12 13 13 14 14 16 16 18 19 19 20 22 23 24 26 2 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Before volunteers start food preparation, follow these tips for safe food handling. Volunteer food handlers should not be sick while working, especially if the volunteer has a communicable condition like a cold, Tuberculosis or fever. A sick volunteer can pass germs to others. Infected wounds, cuts and boils must be cleaned and covered with a bandage. Wear gloves if the cut is on the hand. Food handlers should be dressed for safety and sanitation. Do not wear open-toed shoes, jewelry, nail polish, artificial fingernails or other adornments (objects) hanging on the body or clothes that could fall into the food. Food handlers working in the food preparation area must wear hair restraints. No eating, drinking or smoking while working in the food preparation area. See the next page for handwashing tips. Anyone who handles food must wash their hands prior to starting to work. Make this a habit and make it a priority for everyone. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Volunteers Ready to Work 3 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Handwashing is a must before handling any food product. Food Safety Begins with CLEAN HANDS How to Wash Hands Wash hands and forearms with soap and warm water for at least 20 seconds, rinse thoroughly and dry with disposable towels or a mechanical hot air dryer. Wash Hands After Coughing or sneezing, or using a tissue or handkerchief Leaving the garbage area Engaging in any work After eating, drinking or smoking Nose touching Handling raw food like meat or poultry and prior to handling or preparing ready-to-eat food After using the restroom New tasks other than handling food Disposing of mop water Scraping or cleaning food or soil from equipment ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Handwashing How-To 4 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Gloves protect food from cross-contamination. Every volunteer should wear gloves when preparing or handling food. Hands must be washed before gloves are put on and hands must be washed after gloves are taken off. Change gloves as often as necessary to protect food from cross-contamination. CROSS-CONTAMINATION occurs when raw animal foods come into contact with ready-to-eat and fresh foods like fruits and vegetables. This can occur on cutting boards, by hand contact, on knives, plates and any other utensil contact between the foods. Plastic, single-use gloves are worn for one task only, such as working with ready-toeat food or raw animal food, and no other purpose. Discard the gloves when damaged or soiled. Change gloves when interruptions occur during work or operation. Gloves can be bought in bulk at most restaurant suppliers. Safe Shopping and Transportation of Food Safe food handling in the kitchen starts with safe shopping at the store and safe transportation of the food from the store. Shop for meat, poultry, seafood, dairy products and other perishable foods last. These foods may sit in your cart and then your car for more than an hour before refrigeration. Bacteria can rapidly multiply at room temperature. If possible, place meat, poultry and seafood in plastic bags in the shopping cart to safeguard from leaking onto unprotected foods like fruits and vegetables. Drive directly home or to where the food will be refrigerated. Stops along the way can add to the amount of time food is at room temperature. During hot weather, place food in an ice chest in your car if the trip home will be longer than 30 minutes. Refrigerate the food immediately once at the kitchen. If a food is labeled “keep refrigerated,” purchase only if the food is stored in a refrigerated case at the store and is cold to the touch. 5 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Gloves ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Frozen foods should be frozen solid. Purchase foods only if the “sell by date” has not expired. What to Look for When Food Arrives at the Kitchen Whether purchasing food from a store or a supplier, check all food that arrives in the kitchen. Damaged or contaminated food should be discarded immediately. Temperature Refrigerated, potentially hazardous food should be at 45° F or below when arriving at the kitchen. POTENTIALLY HAZARDOUS food is any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea or other ingredients, including synthetic ingredients, and which is in a form capable of supporting the growth of infectious or toxigenic microorganisms. Food that is labeled frozen should be frozen when it arrives at the kitchen. When potentially hazardous food arrives, check that the food does not show signs of previous temperature abuse, such as keeping food out of proper temperature for an extended period of time. See page 16 to learn about the Temperature Danger Zone. Eating raw or undercooked eggs can cause illness in children, older adults and those with compromised immune systems. Shell Eggs Shell eggs should be clean and sound (not cracked) when they arrive at the kitchen. Pasteurized Eggs and Milk Products Liquid, frozen and dry eggs and egg products should only be pasteurized. Fluid and dry milk and milk products should be pasteurized. 6 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Safe Shopping and Transportation of Food ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Package Integrity Food packages should be in good condition (not ripped or open) and should protect food so that it is not exposed to potential contaminants. Visual Inspection All foods received should be visually checked for package integrity and insect and rodent activity before placing into storage. Food from Home Note: The following information about food prepared at home and brought to the event contains very important food safety information. Preparing food for large numbers of people can be a challenge for even the most experienced and well-trained professionals. Review this information with all volunteers to make your event successful and safe. All food should be prepared at the event location kitchen only. Do not make hot dishes at home and bring them to the event location. Preparing and transporting food made at home and brought to the event location can be dangerous. The chances of bacteria multiplying in the food increases with each step in the food preparation chain. This can lead to foodborne illness. It is safer to prepare and serve all food at the event location. Food Safety Mistake: Five people prepare meatballs at home and bring them to the event kitchen where all the meatballs go into the same pot. From the time the meatballs were prepared at the various homes, cooked and transported to the event, several food safety mistakes could have occurred. Instead, prepare and cook all of the meatballs at the event kitchen. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ What to Look for When Food Arrives at the Kitchen 7 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ While there are foods that should not be prepared at home for the event, you can still serve the foods if they are prepared at the event kitchen. Acceptable Foods to Prepare at Home Acceptable foods to prepare at home are homemade baked goods that are not potentially dangerous. Examples of acceptable items: • fruit pies • cakes and cookies • candy • bread Unacceptable Foods to Prepare at Home The following are examples of foods that are potentially dangerous and should not be prepared at home and brought to the event: • custards • pumpkin pie • real cream pies • cheesecakes • jar or can bread These items, if served, should be prepared at the event location kitchen. In addition, do not serve home-canned foods such as vegetables, chow-chow, horseradish, pickles and pickled eggs. Canned goods should be store-bought. Many people have food allergies that limit what they can eat. Common food allergies include peanuts, dairy products and flour. When fruit pies, cakes and other non-potentially hazardous foods are made at home and brought to the event, also attach a 3” x 5” index card of the ingredients. Be prepared to show the card if anyone has questions about the ingredients. Keep the cards with the food items so that any server can answer ingredient questions. The person who made the food may not be the one selling or serving the item. Remember that some people are highly allergic to certain foods and may inquire about the ingredients of the food being served. This is particularly true of peanuts. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Food from Home 8 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Before starting any food preparation, it is a good idea to clean the kitchen. The kitchen may have been sprayed for bugs between special events or may not have been used for several weeks or months before your event. Wash, rinse and sanitize all food contact surfaces. Wash: Wash dishes, utensils, cookware, cutting boards, appliances and cooking surfaces with hot, soapy water to remove visible soil. Rinse: Thoroughly rinse off soap and film. Sanitize: Regular chlorine bleach diluted in water is an easy-to-use germ killer. Do not rinse again. For Surfaces That Come in Contact with Food Nonporous surfaces – tile, metal and hard plastics: Use 1 tablespoon liquid bleach per gallon of water. Leave wet for 2 minutes. Porous surfaces – wood, rubber and soft plastics: Use 3 tablespoons liquid bleach per gallon of water. Leave wet for 2 minutes. Rinse with fresh water and air-dry. Refrigeration Proper refrigeration and storage of food is an essential step in the food preparation process. Leftovers Immediately cool hot food leftovers at or below 45° F. Place food in shallow containers or divide food into smaller containers to quickly cool food. If leftovers are not used within 48 hours, discard or freeze. Remember that some foods such as bacon, ham and other processed meats may not freeze well for quality reasons. Refrigeration Store raw food products below cooked foods or foods that will not be cooked. Cover foods to help prevent cross-contamination. 9 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Clean Kitchens ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Storing raw meat: Store on lower shelf. Label and date container. Use First-In-First-Out rotation. Meat temperature must remain below 45° F. Storing vegetables: Label and date containers. Use First-In-First-Out rotation. Store above raw, potentially hazardous foods. Do not overload the refrigerator. Overloading the refrigerator will prevent air from circulating and keeping the food cold. Keep cold food cold. Do not unnecessarily open and close refrigerator doors and minimize the amount of time doors remain open. SHELF LIFE is the time a product can be stored without serious change in food quality. Foods, whether raw or prepared, that have been removed from their original packages for storage in a refrigerator should be placed in clean, nonabsorbent and covered containers. Label the containers. Do not store food in a can once the can is opened. Transfer to an airtight container. Label and date the container. Prepared foods must be stored above, not below, raw foods. Regularly check the refrigerator unit temperature with an accurate thermometer. The refrigerator temperature should be 45° F or below. Use a food thermometer such as a stem thermometer or alcohol thermometer to check the temperature. Freezer Storage Do not let frozen food sit on the counter to thaw. See page 14 for safe thawing tips. Freezers must be maintained at an air temperature of 0° F or lower. Frozen food should be placed in freezer storage immediately after delivery. 10 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Refrigeration See Glossary for More Information ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Food Safety Tip: If food is to be used or prepared that day, food should be kept frozen or refrigerated. Do not hold at room temperature. Remove food from freezer storage in quantities that can be used immediately. Only frozen or pre-chilled foods should be put into the freezer unit. Warm food products will raise the temperature of the freezer. To pre-chill foods: Immediately move hot food leftovers to the refrigerator. Place in shallow containers or divide food into smaller containers to quickly chill foods. Place an easily visible thermometer in the freezer to check the temperature. Remember that the freezer should be 0° F. Whenever possible, frozen food products should be stored in the original cartons in which they were shipped. If not, food should be repackaged in airtight containers. Food Safety Tip: Once a frozen food has been completely thawed, the food can not be refrozen. See page 14 for thawing tips. Dry Storage Check food that has been in dry storage for freshness and package integrity. If in doubt, throw it out. Dry storage areas should be well-ventilated, well-lit, clean and protected from pests, heat and moisture. Practice First-In-First-Out rotation of food in storage. Keep all food containers covered. Clean all spills immediately. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Freezer Storage 11 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Do not place any food items on the floor. Instead, place food packages on pallets or a shelf unit. Do not store trash or garbage cans in food storage areas. Meat Storage Meat should be placed in a refrigerator or freezer immediately after delivery. Meat should be stored in a refrigerated unit with an ideal temperature range of 32° F to 40° F. Frozen meats should be held at a temperature of 0° F or below. Poultry and Egg Storage Refrigerated poultry should be used within three days. Dry eggs in the reconstituted form are considered potentially hazardous products. Dry egg products should be refrigerated or kept in a cool, dry place away from light. After egg product packages are open, store in a refrigerated space. Keep frozen egg products frozen and thaw in the refrigerator. Liquid egg products should be refrigerated prior to and after the package is opened. Dairy Product Storage See pages 18 for more tips on serving food. Keep dairy products tightly covered and store away from foods with strong odors such as fish, peaches, onions and cabbage. Milk, cottage cheese and cream should not be used after the date marked “sell by” or “good until” on the carton or delivery container. Store milk in a refrigerator. 12 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Dry Storage ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Dairy products should not be held at room temperature unless for cooking and then should not be at room temperature for more than two hours. Food Safety Tips: 1) Milk must be served in its original container or from a milk dispenser. 2) Do not place creamers on the table for multiple usage. Instead, purchase individual-use containers and place in a bowl of ice. Fresh Fruit Storage Apples, avocados, bananas and pears ripen best at room temperature. Most fruits keep best in the refrigerator. Do not wash berries, cherries or plums before refrigeration. Wash before preparation and/or serving. Citrus fruits are best stored at a cool room temperature. After preparing cut, fresh fruit and fruit salads, cover and store in the refrigerator until ready to serve. Cut fruits must be discarded after 4 hours if not refrigerated. This also includes melons and cantaloupes. Fresh Vegetable Storage Most vegetables are best kept refrigerated. Fresh vegetables should be washed prior to preparing or serving. Vacuum Packaging Vacuum packaging does not stop the growth of bacteria. Follow manufacturer’s recommended temperatures for storage. Only commercially vacuum-packed products may be used. Do not serve homeprepared vacuum-packed foods. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Dairy Product Storage 13 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Follow general storage procedures for canned goods as for dry goods (see page 11). Food Safety Tip: Always wipe canned goods with a clean cloth before opening. Baking Supplies and Grain Products Cereal and grain products attract pests and can easily become moldy and musty. Do not store for prolonged periods of time. Food Preparation To thaw potentially hazardous foods, use one of the following methods: 1) Under refrigeration at 45° F or less; 2) Completely submerged under running water (with an overflow),with the water temperature at 70° F or below; 3) As part of the cooking process; and 4) In a microwave oven and then immediately transferred to conventional cooking equipment with no interruption in the process. To protect food from cross-contamination: 1) Separate raw animal foods during storage, preparation, holding and display from raw ready-to-eat food (including vegetables) or cooked ready-to-eat foods. 2) Store food in packages, covered containers or wrappings. 3) Separate fruits and vegetables before they are washed. 4) Wash melons before cutting. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Canned Good Storage 14 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ To help prevent cross-contamination, wash hands and use single-use gloves during food preparation. See pages 3 and 4. Cross-Contamination Cutting boards, utensils and serving platters are all food contact surfaces. To prevent cross-contamination, do not use the same cutting boards, utensils or serving platters for raw and cooked foods. Food Safety Tips for Food Preparation: Use one plate for carrying chicken or meat to the grill and a separate, clean plate (that has not touched raw animal food) to carry the cooked food back to the kitchen. The same applies for cooking utensils and cutting boards. Raw animal foods can contaminate other raw foods and ready-to-eat foods (cooked and fresh fruits and vegetables). Heating food and holding food are separate steps in food preparation. Food should be cooked to an internal temperature of 165° F before being placed in a holding unit. A crock-pot is a holding unit, not a heating unit. Do not use the crock-pot to cook food. Do not touch ready-to-eat foods (cooked foods and raw fruit and vegetables that have been washed for serving) with bare hands. Do not taste food with your finger. Use a spoon or fork if you must taste and do not reuse the utensil. Marinades should be discarded. Do not use a marinade to baste foods or as a serving sauce. If food is prepared ahead of time, hot food must be maintained at 140° F or higher. Do not partially cook a food and set aside for final cooking later. Time and Temperature in Food Preparation Time and temperature play an important role in food preparation. The amount of time hot and cold foods spend in the Temperature Danger Zone can affect the quality and safety of the foods. Turn to page 16 to learn more about the Temperature Danger Zone. To learn about the final end cooking temperatures of food, turn to page 16. 15 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Food Preparation ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ A lot of emphasis has been placed on time and temperature throughout this handbook to help you serve safe and delicious food to your guests. TYPES OF POTENTIALLY HAZARDOUS FOODS: chicken, beef, pork, gravy, eggs, baked or boiled potatoes and any food that consists in whole or in part of milk or milk products. Food Safety Tip: One of the single most important steps in food preparation is adequately controlling food temperatures. Disease-causing bacteria rapidly multiply when food temperatures are between 45° F and 140° F – the Temperature Danger Zone. Note: The total accumulated time potentially hazardous foods are exposed to the Temperature Danger Zone (including transport, storage, handling, preparation and serving) must not exceed four hours. Temperature Guide for Cooking Final End Cooking Temperatures The final end cooking temperatures are the minimum safe internal temperatures for various hot foods. Thermometers should be used to check the internal temperature of hot foods before the end of the cooking process. Use a calibrated digital thermometer or a metal-stemmed and numerically scaled thermometer, accurate to +/- 2° F. Never use a glass thermometer. Check the internal temperature in several places, especially the thickest parts of the food. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ The Temperature Danger Zone 16 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Microwave Cooked Food Temperatures Microwave cooked foods should be heated an additional 25° F or higher than conventional oven product cooking temperatures. Rotate and stir food during cooking. Cover food to retain surface moisture. Allow food to stand covered for 2 minutes after cooking to obtain an even temperature. Temperatures are the minimum temperatures for cooked foods to be safe. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Product Fresh Beef, Veal, Lamb Ground products (hamburger and other) Prepared ground products (meatballs and patties) Non-ground products (roasts and steaks) Medium rare Medium Well done Fresh Pork All cuts including ground products Medium Well done Poultry Ground chicken, turkey Whole chicken, turkey Medium, unstuffed Well done Whole bird with stuffing (stuffing must reach 165°) Poultry breasts, roasts Thighs, wings Ham Fresh, raw (leg) Fully, cooked, to reheat ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Temperature Guide for Cooking Internal, Cooked Temperature (º F) 160 cook until no longer pink 145 160 170 160 170 165 170 180 180 170 cook until juices run clear 160 140 17 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Once food has been prepared, proper holding techniques will keep the food at safe temperatures. These temperatures reduce the growth of bacteria in food. Special Food Safety Tips: Do not use a holding container such as a crock-pot or steam table to cook food. Cook food on the stove first and then place in the holding unit. It may be tempting to hold food at temperatures just hot enough to serve. However, it is very important to keep potentially hazardous foods out of the Temperature Danger Zone. The minimum holding temperature of hot food is 140° F. Cold food should be held at 45° F or below. Use a thermometer to test the internal temperature of the food to be sure that the food is at least 140° F or below 45° F. Minimize the handling of ice. Use scoops, not hands, to serve ice. A food container that is placed in a cold holding unit such as a salad bar should be placed so that the ice surrounds the container up to the rim. Do not let ice go over the rim and do not place container on top of the ice. A container sitting on top of the ice will not keep all of the food in the container at the proper holding temperature of 45° F or below. Do not submerge soda cans in ice. Hands that reach into the ice can contaminate the ice. The soda can become contaminated when opened with the tab of the can. Use hot holding equipment, such as steam tables and hot holding carts, during service but never for heating or reheating. Regularly stir food to ensure even heating. Use clean plates for each serving at the buffet line. People who reuse plates can contaminate food in the buffet. Keep hot food hot and cold food cold. Temperature is one of the most steps in preparing and serving food. See page 16 for more information on the Temperature Danger Zone. 18 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Serving Food ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Check temperature with a food thermometer every 30 minutes. Sanitize the thermometer before every use. Food Safety Tip: Discard any food held in the Temperature Danger Zone for more than four hours. After Serving Food, What to Do with Leftovers Keeping foods out of the Temperature Danger Zone is the key to safe leftovers. Proper Cooling of Potentially Hazardous Foods Cooked, potentially hazardous foods should be cooled rapidly so that the internal temperature of the food is 45° F within six hours. Use one of the following methods to rapidly cool food: 1) Use shallow containers. 2) Divide into smaller containers. 3) Use approved ice-filled plastic wands to stir the product. Do not let food sit on the counter to cool. Immediately refrigerate food. Otherwise, the food temperature can enter the Temperature Danger Zone. Food Safety Tip: Potentially hazardous food should be cooled within six hours to 45° F or less if prepared from ingredients at ambient (room) temperature, such as reconstituted foods and canned tuna. A better idea is to prepare all salads with pre-chilled ingredients (like canned tuna, mayonnaise and mustard). ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Serving Food 19 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ If the event kitchen does not have the facilities to properly sanitize dishes and utensils, use completely disposable dishes and utensils. To clean equipment and supplies, use the manual 3-step method. These steps (wash, rinse and sanitize) will help to kill most bacteria. Step 1: Wash equipment in a warm detergent solution to remove all food and soil residue. Step 2: Rinse in warm, clean water to remove all traces of detergent. Step 3: Sanitize by applying heat (30 seconds in clean 171° F hot water) or chemical to the cleaned equipment. Applying Heat in Step 3: When using heat, an auxiliary heat source such as a heating coil installed in the sink for maintaining 171° F temperature must be provided. Applying Chemical in Step 3:There are three types of sanitizing solutions: 1) Chlorine 2) Quaternary Ammonium 3) Iodine See directions located on the product label for mixing the sanitizing solutions with water for proper concentration. There are two types of mechanical dishwashers: 1) One that uses hot water to sanitize; and 2) One that uses chemical sanitizers. For proper operation of the mechanical dishwasher, see data plate on the machine or manual. If a manual is not available, contact the manufacturer. Important: If the mechanical dishwasher does not operate properly, use the manual 3-step method to wash, rinse and sanitize utensils, or use completely disposable dishes and utensils. 20 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Sanitizing Equipment ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ For equipment that is too large for the sink or dishwasher, clean equipment by: 1) High pressure detergent sprayers; 2) Low or line pressure spray detergent foamers; 3) Other task-specific cleaning equipment; and 4) Brushes or other implements. The washed equipment should be thoroughly rinsed to remove the detergent residue. To sanitize equipment too large to be placed in a three-compartment sink or mechanical dishwasher, use one of the following methods: 1) With live steam from a hose; 2) By rinsing with boiling water; and 3) By spraying with a chemical solution of at least twice the minimum strength required for the particular sanitizing solution when used for immersion sanitation. For cleaned-in-place equipment, such as piping systems for liquids or large, floormounted mixers or cutters: 1) Cleaning and sanitizing solutions should be able to circulate throughout the fixed system and contact all food contact surfaces. 2) The system should be self-draining or capable of being completely drained of cleaning and sanitizing solutions. For equipment not designed to be taken apart for cleaning: There must be inspection access points to ensure that interior food contact surfaces are effectively cleaned. An INSPECTION ACCESS POINT is an openable port so that the food service worker can visually examine the interior of the equipment for cleanliness. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Sanitizing Equipment 21 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Wiping Cloths Note: Cloths that are used for wiping spills should not be used for other purposes. Dry wiping cloths • Dry wiping cloths should be new and clean. • Dry wiping cloths should be used for wiping food spills from tableware and carry out containers. Wet wiping cloths • Wet wiping cloths, when not in use, should be stored in a chemical sanitizing solution at a strength mixed according to the manufacturer’s directions. Kitchen Cleanliness Food should always be prepared in a sanitary environment. These tips will help you keep the kitchen clean and sanitary. Insect Control Devices Do not locate insect control devices over food preparation area. Dead insects and insect fragments should not fall on exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles. Storage A cabinet used for storing food, or a cabinet that is used to store cleaned and sanitized equipment, utensils and single-service and single-use articles may not be located: ² In toilet rooms; ² In garbage rooms; ² In mechanical rooms; ² Under sewer lines that are not shielded to intercept potential drippings; ² Under leaking water lines; ² Under open stairwells; or ² Under other sources of contamination. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Sanitizing Equipment 22 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Cleaning, Frequency and Restrictions The physical facilities should be cleaned as often as necessary to keep the facilities clean. Cleaning should be done during periods when the least amount of food is exposed. Cleaning Floors Clean only with a dustless cleaning method, such as wet cleaning, vacuum cleaning, mopping with treated dust mops or sweeping using a broom and dustarresting compounds (cleaning compounds used to keep dust from flying). Spills and drippage on floors that occur between normal floor cleaning times may be cleaned without the use of dust-arresting compounds. Floor Drains Only use water flush cleaning methods if the floor has a drain. If these is a foul odor or septic odor from the floor drain, check the drain for clogging. Protected Outer Openings Outer openings of a food establishment should be protected against insects and rodents by: 1) Filling or closing holes and other gaps along floors, walls and ceilings; 2) Closed, tight-fitting windows or screens; and 3) Solid self-closing, tight-fitting doors or screen doors. Housekeeping Refuse Storage Refuse, recyclables and returnables should be stored in receptacles (containers) that are inaccessible to insects and rodents. 23 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Kitchen Cleanliness ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Receptacles should be located away from food, utensils, equipment, linens and single-service items. Receptacles should be kept clean so that odor does not build up or attract insects or rodents. Outside Receptacles Receptacles for refuse, recyclables and returnables used for containing food waste and used outside the food establishment should have tight-fitting lids, doors or covers. Contamination Chemical Contamination Poisonous or toxic materials should be stored so that they can not contaminate food, equipment, utensils, linens or single-service articles (paper plates, plastic utensils, etc.) To prevent chemical contamination: 1) Separate the poisonous or toxic materials by setting them apart from food, equipment, utensils, etc., or use a partition wall or cabinet. 2) Locate the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens or single-service articles. Physical Contamination Food preparation sinks, hand washing lavatories and warewashing equipment (wash sinks) may not be used for cleaning maintenance tools (mops, etc.), the preparation of holding maintenance materials or the disposal of mop water or similar liquid wastes. Use a separate sink for cleaning purposes and another for food purposes. Maintenance tools such as brooms, mops and vacuum cleaners should be stored to prevent contamination and should be stored in a neat manner. All lighting fixtures located above open food and in food preparation areas should be shielded to prevent glass contamination. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Housekeeping 24 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Controlling Pests The presence of insects, rodents and other pests should be controlled to minimize their presence on the premises by: 1) Routinely inspecting incoming shipments of food and supplies; 2) Routinely inspecting the premises for evidence of pests; 3) Using methods if pests are found such as trapping devices or other means of pest control; 4) Eliminating pests’ living area conditions; and 5) Not using poisons in food preparation areas. ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Contamination 25 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Food safety terms used throughout this handbook are explained in the glossary. Be familiar with these terms in order to be a safe food handler. BACTERIA: living single-celled organisms. Water, wind, insects, plants, animals and humans (on skin, clothes and in human hair) can carry bacteria. They also thrive in scabs, the mouth, nose, throat, intestines and room temperature foods. CONTAMINATION: the unintended presence of potentially harmful substances, including microorganisms in food. CROSS-CONTAMINATION: the transfer of harmful substances or disease-causing microorganisms to food by hands, food contact surfaces, sponges, cloth towels and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. Cross-contamination can also occur when raw food touches or drips onto cooked or ready-toeat foods. FIRST-IN-FIRST-OUT: the food first put into storage or refrigeration should be the first food used. FOODBORNE ILLNESS: a disease that is carried or transmitted to humans by food containing harmful substances. FOOD CONTACT SURFACE AREA: any equipment or utensil which normally comes in contact with food or which may drain, drip or splash on food or on surfaces normally in contact with food. MICROORGANISMS: a small life form, only seen through a microscope, that may cause disease. POTENTIALLY HAZARDOUS FOOD: any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea or other ingredients, including synthetic ingredients, and which is in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. SANITIZE: the application of heat chemical that will kill most bacteria. UTENSIL: any implement, such as knives, forks, spoons, tongs, spatulas, scoops, pots, pans and mesh gloves, used in the processing, preparation, storage, handling or serving of food. WAREWASHING: the cleaning and sanitizing of food contact surfaces of equipment and utensils. 26 ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Glossary ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○