Prevent Cross Contamination

Wash your hands

This is a key way to prevent cross contamination.  Wash your hands after any activity that could pose a cross contamination hazard, such as:

Using the restroom

Taking out the garbage

Touching your skin

Scratching your head

Going from raw to cooked food

Handling waste or spills

Cleaning tables and equipment

Touching money

Hands should be washed only in designated sinks and NEVER in sinks used to prepare food.  If you do so, the bacteria could remain in the sink and contaminate the food.

Wear Gloves

You must wear gloves while serving food.  Bare skin should never touch food.

Wearing gloves helps prevent cross contamination from bacteria on our skin.  But wearing gloves is not a complete protector against it.  

Gloves act as a second skin for hands, but gloves can easily become contaminates and spread contamination onto food contact surfaces or directly onto the food itself.

When you replace your soiled or torn gloves, wash your hands before putting on a fresh pair.

Hygiene

Be sure to wash your hands at these times;

Immediately before putting on gloves

After coughing or sneezing into your hands

After adjusting your clothing, such as an apron

After eating, drinking, or smoking

After touching unclean equipment or work surfaces

After picking an item off the floor

After working with any type of allergenic food

Dry your hands on a single use paper towel.  Do not use a cloth towel or apron.

In addition, don't use hand lotion on your freshly washed hands, because its moisture can cause bacteria to grow.

SERVING FOOD PROPERLY

If you handle dishes, glasses, and flatware, you must NEVER touch the part that will come into contact with the customer's mouth.

Hold plates by the bottom or at the very edge.

NEVER touch food with your bare hands.  Use a serving utensil such as tongs.

If you handle money, don't touch food after touching money until you have washed your hands.  Coins and bills are full of bacteria.

If you clear tables, be sure to wash your hands before handling clean place settings or serving food.

Hairnets

In order to wear hairnets effectively, make sure the hairnet covers your hair completely, so none can escape and fall into the food.

If you have long hair, it is easier to keep your hair contained by first putting it into a ponytail or braid.

Don't perform any personal grooming while working with or around food.

If you do have to touch any hair, because of an itch or accident, go to the restroom and:

Make sure your hair is intact under its restraint

Wash your hands before returning to your work area

Change gloves if you are wearing them

Time and Temperature Controls

Controlling the temperature of food is critical in keeping food safe.

Disease-causing bacteria are known to multiply quickly at temperatures between 40 degrees F and 140 degrees F.  This range is called the "temperature danger zone".

The total time limit for food in the danger zone is 2 hours, including handling and serving.  Also, bacteria grow more rapidly from 70 degrees F to 120 degrees F (think of this as room temperature).

Thawing and Cooling Food

Once food is removed from the freezer, bacteria can grow very quickly if the food is allowed to thaw at room temperature.

There are 3 safe ways to thaw food:

In the refrigerator

In the microwave

Under water at a temperature of 70 degrees F or below for no more than 2 hours.

Hot foods need to be cooled down rapidly to minimize the growth of bacteria. 

The correct way to cool down food is to divide it into small batches and place it in shallow pans, then place it into the refrigerator.

When you are ready to use the leftover food again, reheat it rapidly and serve it immediately.  NEVER mix leftover food and fresh food!

Serving and Display Areas

Prepare only as much food as you can serve in a specific time period.

Do not let food sit too long in coolers or hot serving containers.

Keep food in hot holding equipment at 140 degrees F or higher.  Check periodically with a thermometer.

Sanitation

All equipment and work areas need to be clean and sanitary.

First, you clean the equipment and surfaces to remove soil and residue.  Second, you sanitize with a chemical such as a bleach solution.

Glossary

Allergen- foods, such as peanuts that causes an allergic reaction

Bacteria- minute, one-celled microorganisms that can contaminate food and cause illness in people

Cleaning solution- a chemical that is used with or without water to clean surfaces

Contaminant- anything that can get into food that is not supposed to be there

Cross Contamination- the process during which the material that does not belong in food moves from one place to another

Hygiene- the practices, including cleanliness, that serve to promote and preserve health

Microorganisms- living things that are so small, they can only be seen under a microscope

Sanitary-free from elements that endanger health

Sanitation-the act or process of making sanitary

Temperature Danger Zone-40 degrees F-140 degrees F