Sanitation and safety

Sanitation and safety

Routine Equipment Maintenance Most kitchen equipment is intended to be disassembled for cleaning. Contact Information.

Sanitation safety planning

Eliminate unnecessary food handling and protect all foods from physical contamination such as sneezing, coughing, touching dirty surfaces or containers. Pay Attention to Food Recalls To prevent a foodborne illness outbreak, always be aware of any food recalls related to your food inventory. Wash Hands Often For optimal food safety, it is fundamental that all employees wash hands before preparing and handling food and when shifting between tasks. Sanitize Surfaces Sanitizing and cleaning all surfaces, including prep areas, cutting boards, equipment, storage areas, trash cans, and floor drains, should be an important part of your food safety regimen. Other hand washing methods may be approved by the health authority for temporary operations. Wash, rinse and sanitize all food contact surfaces, equipment and utensils before each use. Ensure staff members are aware of the "Big 8" common food allergies: milk, fish, soybeans, tree nuts, peanuts, eggs, shellfish, and wheat. Make sure thawing meat and poultry juices do not drip onto other food. During this time, dangerous bacteria can grow and spread rapidly. Dry Drain boards should be sanitized and sloped for drainage. Equipment, utensils, and work surfaces cleaned and sanitized.

Do not allow anyone with a contagious illness to work in the cottage food operation while ill. Wash thoroughly with soap and warm water for at least 20 seconds.

sanitation standards

Never prepare an allergen-free meal with the same cutlery used on normal dishes. Proper storage of food is also an essential food safety practice. Personnel Food handler representative shall have permit available for inspection at any time during the event.

In instances where it is determined that a food service permit is required, the Rules and Regulations shall be enforced. Next, clean the surface with hot soapy water.

Importance of food safety and sanitation in the foodservice industry

Frequently clean and sanitize surfaces including serving utensils, food storage containers, sneeze guards, and countertops. The goal of the Clayton County Health Department is to protect the public's health by preventing food-borne illness, by assuring that foods served to the public are wholesome and free from contamination or spoilage. Allow the area to air dry. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. For added sanitation, provide packets of wrapped flatware to reduce the chance of contamination. Hot rinse cycle. Protect food from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other environmental sources of contamination.

Food and Drug Administration, in coordination with the U. Separate — Don't cross-contaminate.

sanitation procedures and practices
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Workplace Sanitation