General Rules for Holding Food

Temperature:
 Hold TCS food at the correct temperature
o Hot food: 135˚F (57˚C) or higher
o Cold food: 41˚F (5˚C) or lower
 Check temperatures at least every four
hours
o Throw out food not at 41˚F (5˚C) or lower
o Check temperatures every two hours to leave
time for corrective action

9-2
 General Rules for Holding Food

Temperature:
 NEVER use hot-holding equipment to reheat
food unless it’s designed for it
o Reheat food correctly, and then move it into a
holding unit

9-3
 Holding Food Without Temperature Control

Cold food can be held without temperature

control for up to six hours if:
 It was held at 41˚F (5˚C) or lower before removing
it from refrigeration
 It does not exceed 70˚F (21˚C) during service
o Throw out food that exceeds this temperature
 It has a label specifying
o Time it was removed from refrigeration
o Time it must be thrown out
 It is sold, served, or thrown out within six hours

9-4
 Holding Food Without Temperature Control

Hot food can be held without temperature control

for up to four hours if:
 It was held at 135˚F (57˚C) or higher before
removing it from temperature control
 It has a label specifying when the item must be
thrown out
 It is sold, served, or thrown out within four hours

9-5
 Service Staff Guidelines

Handling dishes and glassware:

Correct

Incorrect

9-6
 Kitchen Staff Guidelines

Prevent contamination when serving food:

 Wear single-use gloves whenever handling
ready-to-eat food
o As an alternative use spatulas, tongs, deli sheets,
or other utensils
 Use clean and sanitized utensils for serving
o Use separate utensils for each food
o Clean and sanitize utensils after each task
o At minimum, clean and sanitize them at least
once every four hours

9-7
 Kitchen Staff Guidelines

Prevent contamination when serving food:

 Store serving utensils correctly between uses
o On a clean and sanitized food-contact surface
o In the food with the handle extended above the
container rim

9-8
 Preset Tableware

If you preset tableware:

 Prevent it from being contaminated
o Wrap or cover the items

Table settings do not need to be wrapped

or covered if extra settings:
 Are removed when guests are seated
 Are cleaned and sanitized after guests
have left

9-9
 Refilling Returnable Take-Home Containers for Food

Some jurisdictions allow the refilling of take-home food containers.

Take-home food containers must be:

 Designed to be reused
 Cleaned and sanitized correctly

9-10
 Refilling Returnable Take-Home Containers for Beverages

Some jurisdictions allow the refilling of take-home beverage containers.

These can be refilled for the same customer with non-TCS food.
The container must be:
 Able to be effectively cleaned at home and at the operation
 Rinsed with fresh, pressurized hot water before refilling
 Refilled using a process prevents contamination

9-11
 Re-serving Food Safely

NEVER re-serve:
 Food returned by one customer to
another customer
 Plate garnishes
 Uncovered condiments
 Uneaten bread or rolls
Generally, only unopened, prepackaged
food in good condition can be re-served:
 Condiment packets
 Wrapped crackers or breadsticks

9-12
 Self-Service Areas

To prevent contamination:
 Use sneeze guards
o Must be located 14" (36 cm) above the
counter
o Must extend 7" (18 cm) beyond
the food
 Identify all food items
o Label food
o Place salad dressing names on ladle handles

9-13
 Self-Service Areas

To prevent contamination:
 Keep raw meat, fish, and poultry separate
from ready-to-eat food
 Do NOT let customers refill dirty plates or
use dirty utensils at self-service areas
 Stock food displays with the correct
utensils for dispensing food

9-14
 Labeling Bulk Food in Self-Service Areas

A label is not needed for bulk unpackaged food, such as bakery

products, if:
 The product makes no claim regarding health or nutrient content
 No laws requiring labeling exist
 The food is manufactured or prepared on the premises
 The food is manufactured or prepared at another regulated food
operation or processing plant owned by the same person

9-15
 Off-Site Service

When delivering food off-site:

 Use insulated, food-grade containers
designed to stop food from mixing, leaking, or
spilling
 Clean the inside of delivery vehicles regularly
 Check internal food temperatures
 Label food with a use-by date and time, and
reheating and service instructions
 Store raw meat, poultry, and seafood, and
ready-to-eat items separately

9-16
 Off-Site Service

When catering:
 Make sure the service site has the
correct utilities
o Safe water for cooking, dishwashing,
and handwashing
o Garbage containers stored away from
food-prep, storage, and serving areas
 Use insulated containers to hold TCS food
 Store ready-to-eat food separately from
raw food
 Provide customers with directions for
handling leftovers

9-17
 Vending Machines

To keep vended food safe:

 Check product shelf life daily
o Refrigerated food prepped on-site and not
sold in seven days must be thrown out
 Keep TCS food at the correct temperature
 Dispense TCS food in its original container
 Wash and wrap fresh fruit with edible peels
before putting it in the machine

9-18
 Food Safety Management Systems

Food safety management system:

 Group of practices and procedures
intended to prevent foodborne illness
 Actively controls risks and hazards
throughout the flow of food

10-2
 Food Safety Management Systems

These are the foundation of a food safety management system:

Personal hygiene program Food safety training program

Supplier selection and Quality control and

specification program assurance program

10-3
 Food Safety Management Systems

These are the foundation of a food safety management system:

Cleaning and Standard operating

sanitation program procedures (SOPs)

Facility design and equipment Pest control program

maintenance program

10-4
 Active Managerial Control

Focuses on controlling the five most common risk factors for foodborne
illness:
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene

10-5
 Active Managerial Control

There are many ways to achieve active managerial control in the

operation:
 Training programs
 Manager supervision
 Incorporation of standard operating procedures (SOPs)
 HACCP

These are critical to the success of active managerial control:

 Monitoring critical activities in the operation
 Taking the necessary corrective action when required
 Verifying that the actions taken control the risks factors

10-6
 The FDA’s Public Health Interventions

The FDA provides recommendations for

controlling the common risk factors for
foodborne illness:
 Demonstration of knowledge
 Staff health controls
 Controlling hands as a vehicle of
contamination
 Time and temperature parameters for
controlling pathogens
 Consumer advisories

10-7
 HACCP

The HACCP approach:

 HACCP is based on identifying significant biological,
chemical, or physical hazards at specific points within
a product’s flow through an operation
 Once identified, hazards can be prevented, eliminated,
or reduced to safe levels

10-8
 HACCP

To be effective, a HACCP system must be based

on a written plan:
 It must be specific to each facility’s menu,
customers, equipment, processes, and operations
 A plan that works for one operation may not work
for another

10-9
 HACCP

The seven HACCP principles:

1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation

10-10
 HACCP

Principle 1: Conduct a hazard analysis

 Identify potential hazards in the food served by looking at how it
is processed
 Identify TCS food items and determine where hazards are likely to occur
for each one; look for biological, chemical, and physical contaminants

10-11
 HACCP

Principle 2: Determine critical control points

(CCPs)
 Find points in the process where identified
hazards can be prevented, eliminated, or
reduced to safe levels—these are the CCPs
 Depending on the process, there may be
more than one CCP

10-12
 HACCP

Principle 3: Establish critical limits Critical

 For each CCP, establish minimum or Limit
maximum limits
 These limits must be met to
o Prevent or eliminate the hazard
o Reduce it to a safe level

10-13
 HACCP

Principle 4: Establish monitoring procedures

 Determine the best way to check critical limits
o Make sure they are consistently met
 Identify who will monitor them and how often

10-14
 HACCP

Principle 5: Identify corrective actions

 Identify steps that must be taken when a
critical limit is not met
 Determine these steps in advance

10-15
 HACCP

Principle 6: Verify that the system works

 Determine if the plan is working as intended
 Evaluate the plan on a regular basis using
o Monitoring charts
o Records
o Hazard analysis
 Determine if your plan prevents, reduces, or
eliminates identified hazards

10-16
 HACCP

Principle 7: Establish procedures for record

keeping and documentation

Keep records for these actions:

 Monitoring activities
 Corrective actions
 Validating equipment (checking for good
working condition)
 Working with suppliers (invoices,
specifications, etc.)

10-17
 HACCP

These specialized processing methods require a

variance and may require a HACCP plan:
 Smoking food as a method to preserve it (but not to
enhance flavor)
 Using food additives or components such as vinegar to
preserve or alter food so it no longer requires time and
temperature control for safety
 Curing food
 Custom-processing animals

10-18
 HACCP

These specialized processing methods require a

variance and may require a HACCP plan:
 Packaging food using ROP methods including
o MAP
o Vacuum-packed
o Sous vide
 Treating (e.g. pasteurizing) juice on-site and packaging it
for later sale
 Sprouting seeds or beans

10-19
 Crisis Management

To build a crisis-management program:

 Create a crisis-management team
 Prepare for different types of crises
 Create a written plan tailored to your
operation
 Test your plan

10-20
 Crisis Management

To prepare for a crisis:

 Create a crisis-management team
 Create an emergency-contact list
 Develop a crisis-communication plan

10-21
 Crisis Management

To prepare for a foodborne-illness

outbreak:
 Develop a food safety program
 Train staff on food safety policies and
procedures
 Create a foodborne illness incident
report form
o Get legal guidance when developing it
o Train staff to use it

10-22
 Crisis Management

The foodborne illness incident report form

should document the following:
 What and when the customer ate at the
operation
 When the customer first got sick, what the
symptoms where, and how long they were
experienced
 When and where the customer sought
medical attention
 What other food was eaten by the customer

10-23
 Crisis Management

When responding to a crisis:

 Work with the media
 Communicate directly with your key
audiences (customers, stockholders, the
community)
 Fix the problem and then communicate
what you have done

10-24
 Crisis Management

When responding to a foodborne- illness

outbreak:
 Take the complaint seriously and express
concern
 Complete an incident report form
 Contact your crisis-management team and
the local health department
 Follow your crisis-communication plan

10-25
 Responding to a Foodborne-Illness Outbreak
If: Then:
 A customer calls to  Take the complaint seriously and
report a foodborne express concern
illness  Don’t admit responsibility
 Ask for general contact information
 Complete the foodborne-illness
incident report form

10-26
 Responding to a Foodborne-Illness Outbreak
If: Then:
 There are similar  Contact the crisis-management
customer complaints of team
foodborne illness  Identify common food items to
determine the potential source of
the complaint
 Contact the regulatory authority to
assist with the investigation if an
outbreak is suspected

10-27
 Responding to a Foodborne-Illness Outbreak
If: Then:
 The suspected food is  Set aside the suspected product
still in the operation and identify it to prevent further sale
 Label the product with a “Do Not
Use” and “Do Not Discard” label
 Log information about the product
including a description, product
date, and lot number
 If possible, obtain samples of the
suspect food from the customer

10-28
 Responding to a Foodborne-Illness Outbreak
If: Then:
 The suspected  Maintain a list of food handlers
outbreak is caused by scheduled at the time of the
a sick staff member suspected contamination
 Interview them about their health
status
 Exclude the suspected staff member
from the operation following
requirements

10-29
 Responding to a Foodborne-Illness Outbreak
If: Then:
 The regulatory  Cooperate with the regulatory
authority confirms your authority to resolve the crisis
operation is the source  Provide appropriate documentation
of the outbreak including temperature logs, HACCP
documents, staff files, etc.

10-30
 Crisis Management

To recover from a foodborne-Illness outbreak:

 Investigate to find the cause of the outbreak
 Work with the regulatory authority to resolve issues
 Throw out all suspected food
 Clean and sanitize all areas of the operation
 Establish new procedures or revise existing ones based on the
investigation results
 Develop a plan to reassure customers that the food served in your operation
is safe

10-31
 Construction Plan Review

Construction plans will require approval by

the local regulatory authority.
Benefits of a regulatory review:
 Ensures design meets regulatory
requirements
 Ensures safe flow of food
 May save time and money
 Ensures contractors are constructing the
facility correctly
 Ensures approved equipment is being used

11-2
 Facility Design

A well-designed kitchen will address:

 Workflow
o It must keep food out of the temperature
danger zone as much as possible
o It must limit the number of times food
is handled

11-3
 Facility Design

A well-designed kitchen will address:

 Contamination
o The risk of cross-contamination must be minimized
o Place equipment to prevent splashing or spillage from one piece of equipment
to another
 Equipment accessibility
o Place equipment so staff can easily clean the facility and all equipment

11-4
 Material Selection for Interior Construction

Flooring must be:

 Smooth
 Durable
 Nonabsorbent
 Easy to clean

For use in these areas:

 Walk-in coolers
 Prep and food-storage
 Dishwashing
 Restrooms
 Dressing and locker rooms
11-5
 Material Selection for Interior Surfaces

Coving:
 Curved, sealed edge placed
between the floor and wall
 Eliminates sharp corners or gaps that are
hard to clean
 Must be glued tightly to the
wall to
o Eliminate hiding places for pests
o Protect the wall from moisture

11-6
 Interior Walls and Ceilings

Materials must be:

 Smooth
 Nonabsorbent
 Durable
 Easy to clean

11-7
 Handwashing Stations

Handwashing stations must be conveniently

located and are required in:
 Restrooms or directly next to them
 Food-prep areas
 Service areas
 Dishwashing areas

Handwashing sinks must be used only for

handwashing.

11-8
 Handwashing Stations

Handwashing stations must have:

Hot and cold running Soap A way to

water dry hands

Garbage container Signage

11-9
 Equipment Standards

Look for the NFS mark when purchasing

equipment:
 Ensures food equipment surfaces are
o Nonabsorbent
o Smooth
o Corrosion resistant
o Easy to clean
o Durable
o Resistant to damage

11-10
 Dishwashing Machines

Dishwashers must be installed:

 So they are reachable and conveniently
located
 In a way that keeps utensils, equipment,
and other food-contact services from
becoming contaminated
 Following manufacturer’s instructions

11-11
 Dishwashing Machines

When selecting dishwashers make sure:

 The detergents and sanitizers used are
approved by the local regulatory authority
 They have the ability to measure water
temperature, water pressure, and cleaning
and sanitizing chemical concentration
 Information about the correct settings is
posted on the machine

11-12
 Three-Compartment Sinks

Purchase sinks large enough to

accommodate large equipment
and utensils.

11-13
 Installing and Maintaining Equipment

Floor-mounted equipment must be either:

 Mounted on legs at least six inches
(15 centimeters) high
 Sealed to a masonry base

11-14
 Installing and Maintaining Equipment

Tabletop equipment should be either:

 Mounted on legs at least four inches
(10 centimeters) high
 Sealed to the countertop

11-15
 Installing and Maintaining Equipment

Once equipment has been installed:

 It must be maintained regularly
 Only qualified people should maintain it
 Set up a maintenance schedule with your
supplier or manufacturer
 Check equipment regularly to make sure
it is working correctly

11-16
 Water Supply

Acceptable sources of drinkable water:

 Approved public water mains
 Regularly tested and maintained private sources
 Closed, portable water containers
 Water transport vehicles

11-17
 Plumbing

Cross-connection:
 Physical link between safe water and dirty water from
o Drains
o Sewers
o Other wastewater sources

11-18
 Plumbing

Backflow:
 Reverse flow of contaminants through
a cross-connection into the drinkable
water supply

Backsiphonage:
 A vacuum created in the plumbing system
that sucks contaminants back into the
water supply
o Can occur when high water use in one area
of the operation creates a vacuum
o A running hose in a mop bucket can lead
to backsiphonage

11-19
 Plumbing

Backflow prevention methods:

Vacuum breaker Air gap

11-20
 Sewage

If there is a backup of sewage in the operation:

 The affected area should be closed right away
 The problem must be corrected
 The area must be thoroughly cleaned

If the backup is a significant risk to food safety:

 Service must be stopped
 The local regulatory authority must be notified

11-21
 Lighting

Consider the following when installing and

maintaining lighting:
 Different areas of the facility have different
lighting intensity requirements
 Local jurisdictions usually require prep areas to
be brighter than other areas
 All lights should have shatter-resistant lightbulbs
or protective covers
 Replace burned out bulbs with correct size bulbs

11-22
 Ventilation

Ventilation systems:
 Must be cleaned and maintained to prevent
grease and condensation from building up
on walls and ceilings
o Follow manufacturer’s recommendations
o Meet local regulatory requirements

11-23
 Garbage

Garbage:
 Remove from prep areas as quickly
as possible
o Be careful not to contaminate food and
food-contact surfaces
 Clean the inside and outside of containers
frequently
o Clean them away from food-prep and
storage areas

11-24
 Garbage

Indoor containers must be:

 Leak proof, waterproof, and pest proof
 Easy to clean
 Covered when not in use
Designated storage areas:
 Store waste and recyclables separately
from food and food-contact surfaces
 Storage must not create a nuisance or a
public health hazard

11-25
 Garbage

Outdoor containers must:

 Be placed on a smooth, durable,
nonabsorbent surface
o Asphalt or concrete
 Have tight-fitting lids
 Be covered at all times
 Have their drain plugs in place

11-26
 Cleaners

Cleaners must be:

 Stable and noncorrosive
 Safe to use

When using them:

 Follow manufacturers’ instructions
 Do NOT use one type of detergent in place
of another unless the intended use is the
same

12-2
 Cleaners

Types of detergents:
 General-purpose detergents
o Remove dirt from floors, walls, ceilings,
prep surfaces and most equipment
surfaces
 Heavy-duty detergents
o Remove wax, aged or dried dirt, and
baked-on grease

12-3
 Cleaners

Degreasers:
 Have ingredients for dissolving grease
 Work well on burned-on grease
o Backsplashes, oven doors, and range
hoods

12-4
 Cleaners

Delimers:
 Used on mineral deposits and other dirt
that other cleaners can’t remove
o Steam tables
o Dishwashers

12-5
 Cleaners

Abrasive cleaners:
 Have a scouring agent that helps scrub
hard-to-remove dirt
 Used to remove baked-on food
 Can scratch surfaces

12-6
 Sanitizing

Surfaces can be sanitized using:

 Heat
o The water must be at least 171˚F (77 ˚ C)
o Immerse the item for 30 seconds
 Chemicals
o Chlorine
o Iodine
o Quats

12-7
 Sanitizing

Chemical sanitizing:
 Food-contact surfaces can be sanitized
by either
o Soaking them in a sanitizing solution
o Rinsing, swabbing, or spraying
them with a sanitizing solution
 In some cases a detergent-sanitizer blend
can be used
o Use it once to clean
o Use it a second time to sanitize

12-8
 Sanitizer Effectiveness

Concentration:
 Sanitizers should be mixed with water to the
correct concentration
o Not enough sanitizer may make the solution
weak and useless
o Too much sanitizer may make the solution
too strong, unsafe, and corrode metal

12-9
 Sanitizer Effectiveness

Concentration:
 Check concentration with a test kit
o Make sure it is designed for the
sanitizer used
o Check the concentration often
 Change the solution when
o It’s dirty
o The concentration is too low

12-10
 Sanitizer Effectiveness

Temperature:
 Follow manufacturer’s recommendations for
the correct temperature

Contact time:
 The sanitizer must make contact with the
object for a specific amount of time
 Minimum times differ for each sanitizer

12-11
 Sanitizer Effectiveness

Water hardness and pH:

 Find out what your water hardness and pH is from your
municipality
 Work with your supplier to identify the correct amount of
sanitizer to use

12-12
 Guidelines for the Effective Use of Sanitizers

Chlorine
Water temperature ≥100˚F (38˚C) ≥75˚F (24˚C)
Water pH ≤10 ≤8
Water hardness As per manufacturer’s recommendations
Sanitizer concentration range 50–99 ppm 50–99 ppm
Sanitizer contact time ≥7 sec ≥7 sec

12-13
 Guidelines for the Effective Use of Sanitizers

Iodine Quats
Water temperature 68˚F (20˚C) 75˚F (24˚C)
Water pH ≤5 or as per manufacturer’s As per manufacturer’s
recommendations recommendations
Water hardness As per manufacturer’s ≤500 ppm or as per
recommendations manufacturer’s
recommendations
Sanitizer concentration range 12.5–25 ppm As per manufacturer’s
recommendations
Sanitizer contact time ≥30 sec ≥30 sec

12-14
 How and When to Clean and Sanitize

How to clean and sanitize:

1. Scrape or remove 2. Wash the surface 3. Rinse the surface

food bits from
the surface

4. Sanitize the 5. Allow the surface to

surface air-dry

12-15
 How and When to Clean and Sanitize

Food-contact surfaces must be

cleaned and sanitized:
 After they are used
 Before working with a different
type of food
 Any time a task was interrupted
and the items may have been
contaminated
 After four hours if the items are in
constant use

12-16
 How and When to Clean and Sanitize

Cleaning and sanitizing stationary equipment:

 Unplug the equipment
 Take the removable parts off the equipment
o Wash, rinse, and sanitize them by hand or run the
parts through a dishwasher if allowed
 Scrape or remove food from the equipment surfaces
 Wash the equipment surfaces

12-17
 How and When to Clean and Sanitize

Cleaning and sanitizing stationary equipment:

 Rinse the equipment surfaces with clean water
 Sanitize the equipment surfaces
o Make sure the sanitizer comes in contact with each
surface
 Allow all surfaces to air-dry
 Put the unit back together

12-18
 How and When to Clean and Sanitize

Clean-in-place equipment:
 Equipment holding and dispensing TCS food must be
cleaned and sanitized every day unless otherwise
indicated by the manufacturer
 Check local regulatory requirements

12-19
 Machine Dishwashing

High-temperature machines:
 Final sanitizing rinse must be at least
180˚F (82˚C)
o 165˚F (74˚C) for stationary rack,
single-temperature machines

Chemical-sanitizing machines:
 Clean and sanitize at much lower
temperatures
 Follow the temperature guidelines
provided by the manufacturer

12-20
 Dishwasher Operation

Guidelines:
 Clean the machine as often as needed
 Scrape, rinse, or soak items before washing
 Use the correct dish racks
 NEVER overload dish racks
 Air-dry all items
 Check the machine’s water temperature and pressure

12-21
 Monitoring High Temperature Dishwashing Machines

When using high-temperature dishwashing machines, provide staff with

tools to check the temperature of the items being sanitized.

Options include:
 Maximum registering thermometers
 Temperature sensitive tape

12-22
 Manual Dishwashing

Setting up a three-compartment sink:

 Clean and sanitize each sink and drain board
 Fill the first sink with detergent and water at
least 110˚F (43˚C)
 Fill the second sink with clean water
 Fill the third sink with water and sanitizer to
the correct concentration
 Provide a clock with a second hand to let food
handlers know how long items have been in
the sanitizer

12-23
 Three-Compartment Sinks

Steps for cleaning and sanitizing:

1. Rinse, scrape, or 2. Wash items in the 3. Rinse items in the

soak items before first sink second sink
washing them

4. Sanitize items in the 5. Air-dry items

third sink on a clean and
sanitized surface

12-24
 Storing Tableware and Equipment

When storing clean and sanitized

tableware and equipment:
 Store them at least six inches (15 cm) off
the floor
 Clean and sanitize drawers and shelves
before items are stored
 Store glasses and cups upside down on a
clean and sanitized shelf or rack

12-25
 Storing Tableware and Equipment

When storing clean and sanitized

tableware and equipment:
 Store flatware and utensils with handles up
 Cover the food-contact surfaces of
stationary equipment until ready for use
 Clean and sanitize trays and carts used to
carry clean tableware and utensils

12-26
 Cleaning the Premises

When cleaning the premises:

 Clean nonfood-contact surfaces regularly
o Includes floors, ceilings, walls, equipment
exteriors, etc.
o Prevents dust, dirt, food residue and other
debris from building up

12-27
 Cleaning the Premises

Cleaning up after people who get sick:

 Diarrhea and vomit in the operation must be cleaned up correctly
o It can carry Norovirus, which is highly contagious
 Correct cleanup can prevent food from becoming contaminated and keep
others from getting sick
 Check with your local regulatory authority regarding requirements for
cleaning up vomit and diarrhea. A written cleanup plan may be required.

12-28
 Cleaning the Premises

Consider the following when developing a plan for cleaning up

vomit and diarrhea:
 How you will contain liquid and airborne substances, and remove
them from the operation
 How you will clean, sanitize, and disinfect surfaces
 When to throw away food that may have been contaminated
 What equipment is needed to clean up these substances, and
how it will be cleaned and disinfected after use
 When a food handler must wear personal protective equipment

12-29
 Cleaning the Premises

Develop a plan for cleaning up vomit and diarrhea:

 How staff will be notified of the correct procedures for containing,
cleaning, and disinfecting these substances
 How to segregate contaminated areas from other areas
 When staff must be restricted from working with or around food or
excluded from working in the operation
 How sick customers will be quickly removed from the operation
 How the cleaning plan will be implemented

12-30
 Cleaning the Premises

Storing cleaning tools and chemicals:

 Place in a separate area away from food and
prep areas

The storage area should have:

 Good lighting so chemicals can be easily seen
 Hooks for hanging cleaning tools
 Utility sink for filling buckets and washing
cleaning tools
 Floor drain for dumping dirty water

12-31
 Cleaning the Premises

NEVER:
 Dump mop water or other liquid waste into
toilets or urinals
 Clean tools in sinks used for
o Handwashing
o Food prep
o Dishwashing

12-32
 Using Foodservice Chemicals

Chemicals:
 Only purchase those approved for use in
foodservice operations
 Store them in their original containers away
from food and food-prep areas
 If transferring them to a new container, label
it with the common name of the chemical

12-33
 Using Foodservice Chemicals

Chemicals:
 Keep MSDS for each chemical
 When throwing chemicals out, follow
o Instructions on the label
o Local regulatory requirements

12-34
 Developing a Cleaning Program

To develop an effective cleaning program:

 Create a master cleaning schedule
 Train your staff to follow it
 Monitor the program to make sure it works

12-35
 Developing a Cleaning Program

To create a master cleaning schedule,

identify:
 What should be cleaned
 Who should clean it
 When it should be cleaned
 How it should be cleaned

12-36
 Developing a Cleaning Program

Monitoring the cleaning program:

 Supervise daily cleaning routines
 Check cleaning tasks against the master
schedule every day
 Change the master schedule as needed
 Ask staff for input on the program

12-37
 Integrated Pest Management (IPM) Program

An IPM program:
 Uses prevention measures to keep pests
from entering the operation
 Uses control measures to eliminate any pests that get inside
 Will be successful if you work closely
with a licensed pest control operator (PCO)

13-2
 Integrated Pest Management (IPM) Program

The 3 rules of integrated

pest management:
1. Deny pests access to the operation
2. Deny pests food and shelter
3. Work with a licensed PCO to eliminate
pests that do enter

13-3
 Denying Pests Access to the Operation

To keep pests from entering with deliveries:

 Use approved, reputable suppliers
 Check deliveries before they enter the
operation
o Refuse shipments that have pests or
signs of pests (egg cases, body parts
such as legs or wings)

13-4
 Denying Pests Access to the Operation

To keep pests from entering through

openings in the building:
 Screen windows and vents
 Install self-closing devices, door sweeps,
and air curtains on doors
 Keep exterior openings closed tightly

13-5
 Denying Pests Access to the Operation

To keep pests from entering through

openings in the building:
 Fill holes around pipes
 Cover drains with grates
 Seal cracks in floors, walls, and around
equipment

13-6
 Deny Food and Shelter

To deny pests food and shelter:

 Dispose of garbage quickly and correctly
o Keep containers clean
o Keep outdoor containers tightly
covered
o Clean up spills around containers
immediately
o Wash and rinse containers often

13-7
 Deny Food and Shelter

To deny pests food and shelter:

 Store recyclables correctly
o Keep recyclables in clean, pest-proof containers
o Keep containers as far away from the building as regulations
allow

13-8
 Deny Food and Shelter

To deny pests food and shelter:

 Store food and supplies quickly and correctly
o Keep them away from walls and at least 6” (15 cm) off the floor
o Rotate food so pests cannot settle into them and breed
 Clean the facility thoroughly
o Clean up food and beverage spills immediately
o Clean toilets and restrooms as needed
o Train staff to keep lockers and break areas clean
o Keep cleaning tools and supplies clean and dry
o Empty water from buckets to keep from attracting rodents

13-9
 Identifying Pests

Cockroaches:
 Often carry pathogens
 Live and breed in places that are:
o Dark
o Warm
o Moist
o Hard to clean
 If you see them in daylight, you may have
a major infestation

13-10
 Identifying Pests

Signs of a cockroach infestation include:

 Strong, oily odor
 Droppings (feces) that look like grains of
black pepper
 Capsule shaped egg cases
o Brown, dark red, or black
o Leathery, smooth, or shiny

13-11
 Identifying Pests

Signs of a rodent infestation include:

 Gnaw marks
 Droppings
o Shiny and black (fresh)
o Gray (old)
 Dirt tracks along walls
 Nests Illustration courtesy of Orkin Commercial

o Cloth, hair, feathers, grass, scraps of

paper
o In quiet places
o Near food and water
o Next to buildings

13-12
 Working with a Pest Control Operator (PCO)

Before choosing a PCO:

 Check references
 Make sure the PCO is licensed if required by your state
 Require a written contract outlining work to be performed

13-13
 Using and Storing Pesticides

When pesticides will be applied:

 Wait until you are closed for business and
staff are not on-site
 Remove food and movable food-contact
surfaces
 Cover equipment and food-contact
surfaces that can’t be moved

Afterwards:
 Wash, rinse, and sanitize food-contact
surfaces

13-14
 Using and Storing Pesticides

If pesticides will be stored on the premises:

 Keep them in their original containers
 Store them in a secure location away from food, utensils, and
equipment
 Dispose of them per manufacturers’ directions and local regulations
 Keep corresponding MSDS on the premises

13-15
 Government Agencies Responsible for Preventing Foodborne Illness

Government agencies:
 The Food and Drug Administration (FDA)
 U.S. Department of Agriculture (USDA)
 Centers for Disease Control and Prevention (CDC)
 U.S. Public Health Service (PHS)
 State and local regulatory authorities

14-2
 Government Agencies Responsible for Preventing Foodborne Illness

The FDA Food Code:

 Outlines federal recommendations for
food safety regulations for the foodservice
industry
 Created for city, county, state, and tribal
agencies
 Although FDA recommends adoption by
each state, it cannot require it

14-3
 Government Agencies Responsible for Preventing Foodborne Illness

State and local control:

 Regulatory authorities write or adopt food
codes that regulate retail and foodservice
operations
 Food codes differ widely by state or
locality
 In large cities the local regulatory authority
will probably be responsible for enforcing
requirements
 In smaller cities or rural areas, a county or
state regulatory authority may be
responsible for enforcement
 State and local health inspectors conduct
foodservice inspections in most states
14-4
 The Inspection Process

Foodservice inspections:
 Required for all operations
 Lets an operation know if it is meeting
minimum food safety standards
 Often based on the 5 CDC risk factors
and the FDA public-health interventions

14-5
 The Inspection Process

Risk designations for evaluating facilities:

 Priority items
o Prevent, eliminate, or reduce hazards
(e.g., handwashing)
 Priority foundation items
o Support priority items (e.g., soap at a
handwashing station)
 Core items
o Relate to general sanitation, the facility,
equipment design, and general
maintenance, (e.g., keeping equipment
repaired)

14-6
 Steps in the Inspection Process

Inspection guidelines:
 Ask for Identification
 Cooperate with the inspector
 Take notes
 Keep the relationship professional
 Be prepared to provide requested records
 Discuss violations and time frames for
correction
 Act on all deficiencies noted in the report

14-7
 Closure

An inspector may close an operation when

there is:
 Significant lack of refrigeration
 Backup of sewage into the operation
 Emergency, such as a fire or flood
 Significant pest infestation
 Long interruption of electrical or water
service
 Clear evidence of a foodborne-illness
outbreak related to the operation

14-8
 Self-Inspections

The benefits of self-inspections:

 Safer food
 Improved food quality
 Cleaner environment for staff and
customers
 Higher inspection scores

When conducting a self inspection:

 Use the same type of checklist that the
regulatory authority uses
 Identify all risks to food safety
 After the inspection, meet with staff to
review problems

14-9
 Training Staff

A food safety training need:

 Gap between what staff needs to know
to do their job and what they actually
know
 Can be identified by:
o Observing performance on
the job
o Testing food safety knowledge
o Identifying areas of weakness

15-2
 Training Staff

Training and monitoring:

 Train staff to follow food safety procedures
 Provide initial and ongoing training
 Provide all staff with general food
safety knowledge
 Provide job specific food safety training
 Retrain staff regularly
 Monitor staff to make sure they are following
procedures
 Document training

15-3
 Critical Food Safety Knowledge

Staff members should receive

training in:
 Good personal hygiene
o How and when to wash hands
o Where to wash hands
o Other hand-care guidelines (fingernail
length, nail polish, covering wounds)
o Correct work attire
o Reporting illness

15-4
 Critical Food Safety Knowledge

Staff members should receive training in:

 Controlling time and temperature
o TCS food
o How to measure the temperature of food
o Holding and storing TCS food
o How to label food for storage
o Temperature requirements when thawing,
cooking, cooling, and reheating food

15-5
 Critical Food Safety Knowledge

Staff members should receive

training in:
 Preventing cross-contamination
o Preventing cross-contamination of food
during storage, preparation, and service
o Preventing cross-contamination when
storing utensils and equipment
o What to do if cross-contamination
happens
o What to do for people who have food
allergies

15-6
 Critical Food Safety Knowledge

Staff members should receive

training in:
 Cleaning and sanitizing
o How and when to clean and sanitize
o The correct way to wash dishes in a
three-compartment sink and in a
dishwasher
o How to handle cleaning tools and
supplies
o Handling garbage
o Spotting pests

15-7
 Ways of Training

Methods for delivering training:

 On-the-job training
 Classroom training
o Information search
o Guided discussion
o Games
o Role-play
o Demonstrations
o Jigsaw design
o Training videos and DVDs

15-8
 Delivering Training

Methods for delivering training:

 Technology-based training
o Online training

Technology-based training is most

appropriate when:
 Staff work in different locations and/or
need the same training at different times
 It is too costly to bring staff to the same
place
 Staff need to learn at their own pace

15-9