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Friday, December 31, 1993
Food Handling and Safety in the Kitchen
Service Regulations Summary
Licensed Food Service Establishment)
Check with your state and community laws and standards before adopting this template.
1.Person in Charge:A Person in Charge who oversees all food
service operations must be designated for each work shift.The Person in Charge must demonstrate
knowledge of food code requirements.Additionally, each food service establishment will be required to have
one Certified Food Service Manager.The
certified manager requirement will apply to all new establishments prior to
opening.A 90-day grace period is
allowed when there is a change of ownership, or when the certified person
leaves.By July 1, 2000, all existing
establishments will be required to have at least one Certified Food Service
Manager.Recertification is required
every four years.
2.Employee Health:Employees are required to report to the
Person in Charge if 1) they have been presently or previously diagnosed with
illness caused by Salmonella spp., Shigella spp., Esherichia coli 0156:H7,
Hepatitis A virus, or other foodborne disease; or 2) have symptoms associated
with gastrointestinal illness or skin lesions; or 3) could possibly be exposed
to one of the above named diseases.The
Person in Charge should exclude or restrict the employee to protect the health
of both consumers and other employees.
3.Employee Hygiene:Employees must vigorously wash their hands
for 20 seconds with hot soap and water after any activity which may contaminate
the hands.A designated sink for hand
washing is required.Employees must keep
fingernails trimmed, remove all jewelry, wear hair restraints, and otherwise
maintain a high degree of cleanliness.Employees with a persistent running nose, sneezing or cough should avoid
working with food or clean equipment or utensils.
must be free from adulteration or other contamination, and must be safe for
human consumption.Food must be obtained
from approved sources.Food prepared in
a private home may not be used in a licensed food establishment.Only approve food additives are allowed.Potentially Hazardous Food to be received at
a temperature below 41 degrees F, or above 140 degrees F, and free from
previous temperature abuse.
5.Contamination by Employees:Employees must wash hands, avoid contact with
ready-to-eat foods with bare hands, minimize contact with other foods, use
single-use gloves only once and discard when soiled or interrupted, and use a
tasting utensil only once.
6.Cross Contamination:Ready-to-eat foods should be separated from
raw animal products during storage, preparation and display.Each type of raw animal food (beef, fish,
pork, and poultry) should be separated also.Refrigerated storage should be arranged with the product requiring the
lowest cooking temperature on the top shelf, and the highest cooking
temperature on the bottom.Each type of
food should be prepared in a separate area and cutting boards and prep areas
should be sanitized between uses and during extended preparation times.
7.Cold & Hot Storage Equipment:Equipment must be able to maintain food
temperatures at: Refrigeration:41
degrees F of below.Freezers:-10 to 0 degree F.Hot
holding:140 degrees F or above,
except roasts which may be held at 130 degrees F.Thermometers are required in all
refrigerators and freezers containing potentially hazardous foods.Food grade probe thermometers are required
for testing food temperatures in storage, preparation and holding.
8.Cooking Potentially Hazardous Food:Raw animal foods, such as eggs, fish poultry,
meat, and foods containing raw animal foods, must be cooked to heat all parts
to the minimum cooking temperature/time requirements, as follows:
9.Food Display, Service, & Transport:Foods are to be guarded from contamination by
employees or consumers.Serving utensils
must be provided, and clean dishes required for return trips to self-service
bars.Sign to be posted.Food that has been served to a consumer cannot
be served to another consumer.Potentially hazardous food must be held at 41 degrees F or below, or at
140 degrees F or above.
10.Cooling of Potentially Hazardous Food:Hot foods must be fast cooled to 70 degrees F
in two hours, and cooled to 41 degrees F in four additional hours.Possible methods to achieve fast cooling
include:placing the food in shallow
pans, separating into smaller or thinner portions, stirring the product, place in an icewater bath, using containers that facilitate heat transfer, adding
ice as in ingredient, using rapid cooling equipment, or other effective
means.Food containers must to arranged
to provide maximum heat transfer through the container’s walls, and must be
loosely covered unless protected from overhead contamination.
three-compartment sink or commercial dishwasher is required.Dishes and utensils are to be prescraped and
presoaked to remove large quantities of food waste.There are three steps to washing, listed in
order:wash with soap, clear water rinse, and sanitize rinse.Air-dry only.Sanitized wiping cloths must be used on all food contact surfaces and
equipment.When hot water sanitizing, a
minimum water temperature of 170 degrees F at the dish is required.When chemically sanitizing, use only approve
sanitizers at or above the minimum recommended concentration:
Chlorine:for dishwashing– 50 ppm(1
capful per ⅓ sinkful of water)
Chlorine:for wiping cloths –
100 ppm(1 capful per tub of water)
12.Water Supply:If a
private system is used, monthly samples are required for bacteria analysis, and
a yearly nitrate test is required.Pressure and temperature must be sufficient to meet peak demands.Bottled drinking water must be obtained from
an approve source.Cross connections
with nondrinking water systems are prohibited.
13.Cross Connection:A direct connection may not exist between the
sewage system and a drain originating from equipment in which food or utensils
are placed.Food prep or vegetable sinks
must be plumbed with a physical air brake on the drain line.A backflow prevention device must be
installed on hoses, which may be dropped into contaminated liquid to prevent
back-siphonage into the drinking water system.
14.Hand Washing Lavatories:At least one handwashing lavatory must be
provided in the food prep area, and additional sinks may be required.Sinks must be located to allow convenient use
by employees.The sinks must be kept
clean, maintained, easily accessible, and supplied with adequate soap and
towels.Handwashing sinks may not be
used for another purposes.Water
temperature not to exceed 120 degrees F to handwashing facilities.
15.Poisons/Toxic Materials & Medicine:Only poisons or toxic chemicals needed for
the food service operations are allowed.These chemicals must be labeled and stored in a segregated area, away
from possible contact with food or equipment.Label directions must be followed.Sanitizers and cleaners must also be labeled, and may be stored in the
warewashing areas provided that contamination of food and equipment is
16.Insect, Rodent, Animal Control:Inspect shipments, eliminate harborage
conditions, ensure tight fitting outer openings such as doors and windows, and
exterminate insects and vermin when present.Automatic spray dispensers may not be located within 12 feet of food or