RETAIL

A guide for foodservice employees

ASSISTED LIVING

Food Safety SCHOOL

Clean and Sanitize

STEP 1: Clean
Wash equipment and work
surfaces with hot, soapy water.
Rinse thoroughly.

STEP 2: Sanitize
Use chemicals or high
temperature water for sanitizing of
equipment and work surfaces.

Manual
• Use sanitizing solution in all
production and service areas.
• Change solution often because
it loses effectiveness when
contaminated with food
particles.
• Keep wiping cloths in the
solution.
• Use the correct test strip to
monitor and verify chemical
concentrations of sanitizing
solutions. Record results.

Machine
• Check and record dish machine
chemical concentration or
temperature at each meal.
· For a chemical dish machine,
test strips are used to verify
concentration.
· For a high-temperature dish
machine, a temperature
sensor is used to verify the
rinse temperature shown on
the gauge.
 As a member of the
food safety team,
you can prevent
foodborne illness!
Handwashing
How to Wash Hands
• Use a designated handwashing
sink.
• Use soap and hot water, and
vigorously rub hands together
for 10 to 15 seconds or the time
it takes to sing Happy Birthday
twice.
• Turn off faucets by using a
single-use paper towel.
• Dry hands with another single-
use paper towel or air dryer.
When to Wash Hands
• Before beginning work shift
• Before returning to work after
break
• Before putting on single-use
gloves
• Before each new work task
• After eating, drinking, or
smoking
• After using the restroom
• After sneezing, coughing, or
using a tissue
• After touching any body part
such as hair or nose
• After any activity which may
contaminate hands
For more information, go to
www.iowafoodsafety.org
Temperature and Time
Temperature and time are critical
factors in foodservice. It is
important to limit the time food is in
the temperature danger zone.
41˚F 135˚F
Temperature and Time
Guidelines
• Hot foods are held above 135˚F.*
• Cold foods are kept below 41˚F.
• End-point cooking temperatures are
taken for all hot food items.
• Temperatures are recorded at the
beginning of service.
• Amount of time foods are held is Copyright © 2018 Iowa State University
of Science and Technology, Iowa State
monitored. University Extension and Outreach.
All rights reserved.
• Leftovers are reheated to 165˚F. Iowa State University Extension and Outreach
does not discriminate on the basis of age,
• Temperatures for refrigerators and disability, ethnicity, gender identity, genetic
information, marital status, national origin,
freezers are recorded daily. pregnancy, race, religion, sex, sexual
orientation, socioeconomic status, or status
• Ingredients for recipes or menu as a U.S. veteran. (Not all prohibited bases
apply to all programs.) Inquiries regarding
items to be served cold are chilled non-discrimination policies may be directed to
the Diversity Officer, 2150 Beardshear Hall, 515
before preparation. Morrill Road, Ames, Iowa 50011, 515-294-1482,
extdiversity@iastate.edu. All other inquiries
may be directed to 1-800-262-3804.
• Thawing is done under refrigeration.
HS 22 March 2018
* Based on Food Code 2013. Contact the local health
department for guidelines in your area.