Food Safety Guidelines

“When In Doubt – Throw It Out!”

If there is ever a concern as to whether a food item is spoiled or un-useable, it is always better to discard the questionable stock. Always consider that one dissatisfied customer can lead to a ‘bad reputation’ among their inner circle of friends and family. It is also your restaurants responsibility to serve food that is fresh and safe for consumption.

Wash Your Hands

Proper handwasing is essential for sanitation. Hands should be washed with anti-bacterial soap under warm running water for 20 seconds. Washing your hands correctly slows the spread of illness-causing bacteria.

Always wash your hands:

  • Before and after eating food.
  • Before and after preparing food.
  • Before and after treating a cut or wound.\
  • Before and after contact with someone who is ill.
  • After handling eggs, raw meat, poultry, seafood, or their juices.
  • After blowing your nose, coughing, or sneezing.
  • After touching an animal or animal waste.
  • After touching garbage.
  • After using the toilet.
  • After smoking.

Personal Hygiene

Taking pride in your appearance as well as practicing good personal hygiene are of the utmost importance in a professional culinary environment. A good first impression to an important member of the sanitation and health departments can aid you in future inspections. It will also boost customer confidence with your establishment.

  • Keep beards or facial hair well groomed.
  • Fingernails must be clean, trimmed and unpolished.
  • Uniforms are kept clean and fit well.
  • A chef’s hair should be ‘off the shoulders’. If it is longer, it should be tied back, put up or tucked in a hat or hairnet.
  • An alert, ‘clean cut’ appearance is most beneficial and promotes cleanliness by example.

Pest Control

Pest prevention and elimination are key to food safety. Keeping unwanted rodents and insects from entering your restaurant begins in the kitchen. ‘Critters’ are always seeking food and shelter and the deep dark recesses of your production line and food prep areas are inviting and comfortable.

Incorporating a prevention plan can save hundreds of dollars that could be put to much better use. It may seem that you don’t have issues with rodents, but be assured where there is trash there are pests. Adopting a strategy to deal with these intruders BEFORE they are a problem is the best plan. Save exterminator fees and headaches by being proactive.

Basic Procedures

  • Always keep your product covered when not in use.
  • Do not use dented or bulging cans. Ask your vendor for credit on damaged goods.
  • Buy shellfish and seafood from inspected and approved sources.
  • Purchase federally inspected meat & poultry.
  • Wash all fruits and vegetables.
  • Avoid reheating and cooling products continually.
  • Always work with the smallest quantities possible.
  • Exposure to room temperatures must NEVER exceed four hours.

Safe Cooking Temperatures

Danger Zone 40° to 140°

temp chart for safe cooking

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