Food handling guidelines

Food storage

  1. Refrigerators must be kept clean and maintained at 40° F. or lower. Freezers must be kept at 0° F. or less.
  2. All refrigerator and freezer units must have a thermometer to ensure safe temperatures are being maintained.
  3. Defrost frozen meats by one of the following:
    • placing them in the refrigerator a day before preparing,
    • thaw under cold running water,
    • defrost in microwave, and cook immediately following defrosting. Never defrost food by leaving it on the counter.
  4. Refrigerate leftovers promptly in covered containers. Do not leave cooked foods out on the table after mealtime. Leftovers must be reheated to a temperature of 165° F. before reserving.
  5. If a large amount of food needs to be cooled rapidly—place it in a shallow dish (2 inches deep) or several dishes if needed, so that the center of the food can cool down quickly to 40° F.
  6. Keep all food covered in refrigerator.

Food handling

  1. Hair restraints must be worn by anyone preparing food.
  2. Wash hands with soap and water (using nail brush), before preparing food and after touching raw meat and then cooked foods. If a separate handsink is not available, designate a sink for handwashing only. Provide soap and towel dispensers, and a fingernail brush at each handsink.
  3. Foods must be cooked to a minimum temperature of 150° F. Cooks must have food thermometers to check temperatures. Food thermometers must be sanitized before placing them in foods.
  4. Be sure to clean and sanitize utensils and cutting boards after each use. Never with cooked meats or other foods with the same utensils or surfaces used with raw meats, without cleaning and sanitizing first.
  5. Properly wash, rinse and sanitize all equipment and utensils after use.

Sanitizing

  1. Preparation—all foods must be prepared in an approved kitchen or other area approved by the local health department.
  2. All equipment and equipment surfaces must be cleaned and sanitized after each use.
  3. Floors must be cleaned after each use.
  4. Store all sanitizers and cleaning compounds in a separate area below and away from food or food-contact items, and out of reach.
  5. Label all working sanitizer solutions stored in containers or spray bottles.
  6. Use a proper clean–sanitize sequence. Everything should be thoroughly washed, rinsed and sanitized especially after raw food is handled and before cooled food is handled.
  7. Test strips must be used to test strength of chemical sanitizers.

  8. Sanitation Method

    Commercial dishwasher usually with 150° F. wash cycle and 180° F. final rinse cycle.

    Chemical sanitizer or hot water immersion (3-compartment sink):

    1. Wash in warm, soapy water.
    2. Rinse in clear, warm water
    3. Immersion in chemical sanitizer for 1 minute (i.e., 1 tbsp. bleach per gallon of water) or immerse in clean water at 170° F. for 30 seconds.
    4. Air dry.

Equipment

  1. All new equipment must meet NSF (National Sanitation Foundation Standards. Any existing equipment not meeting the standards may remain if it can be kept clean and is in good repair.
  2. If you are planning on any remodeling or changes, please notify the Health Department for prior approval.

Chemical storage

  1. Label all cleaning or sanitizing agents stored in spray bottles.
  2. Store all cleaning supplies and chemicals in cabinets and physically separated from food preparation and food storage areas.