food preparation reheating of leftovers
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Food Preparation Reheating of leftovers. Leftovers shall be heated to an internal temperature of 165 degrees for 15 seconds in no longer than a two hour period

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food preparation reheating of leftovers
Food PreparationReheating of leftovers
  • Leftovers shall be heated to an internal temperature of 165 degrees for 15 seconds in no longer than a two hour period
  • Foods reheated in a microwave must be heated to 165 degrees, rotated or stirred, and let stand (covered) for two minutes prior to serving
  • The steam table should not be used for reheating, Why not?
food preparation microwave cooking
Food PreparationMicrowave Cooking
  • If foods are cooked from a raw state, they must be cooked to a temperature of 165 degrees
  • The item must be stirred and temped in several places
food preparation cold foods
Food PreparationCold foods
  • If preparing at risk items that will need refrigeration prior to service such as tuna salad, the item must:
    • Be down to 41 degrees within four hours of preparation
hygienic practices hand washing1
Hygienic PracticesHand washing

Critical to prevent FBI from fecal to oral route Wash hands after:

  • Entering the kitchen
  • Touching face, nose, hair etc
  • Handling raw and prior to handling ready to eat
  • Touching anything soiled
hygienic practices hand sanitizers
Hygienic Practices Hand Sanitizers
  • Cannot use in lieu of hand washing due to the vigorous friction necessary in order to kill/remove micro organisms
  • Can use in addition to hand washing
  • This applies to food preparation in the kitchen not necessarily serving food
hygienic practices fingernails should be clean
Hygienic PracticesFingernails – Should be Clean
  • Gloves must be worn if the employee has artificial fingernails or is wearing nail polish
hygienic practices clothing
Hygienic PracticesClothing

Clothing should

be clean

hygienic practices jewelry
Hygienic PracticesJewelry
  • One single plain ring is acceptable
  • No watches or bracelets
  • Jewelry can collect soil and can hinder proper hand cleaning
  • Jewelry can fall into the food
hygienic practices hair
Hygienic PracticesHair
  • Some type of hair restraint is required
  • No requirement for beards or moustaches
  • For persons working in the kitchen, not servers in the dining room
hygienic practices eating smoking drinking
Hygienic PracticesEating, Smoking, Drinking
  • Staff can have beverages if they are in cups with lids and preferably a straw
  • Beverage must be covered and be spill-proof
  • Otherwise, no eating, smoking or drinking in food preparation areas
hygienic practices sick employees
Hygienic Practices: Sick employees
  • The sick person must report to the person in charge
hygienic practices sick employees1
Hygienic Practices: Sick employees
  • An employee:
    • infected with a communicable disease that can be transmitted by foods or
    • while afflicted with a boil, infected wound on an exposed body part, or
    • Having an acute respiratory infection cannot work
hygienic practices boil infected wounds
Hygienic Practices: Boil, infected wounds
  • The employee should wear a dry durable bandage and a single-use glove if on hands or wrists
hygienic practices discharge from the eyes nose mouth
Hygienic Practices: Discharge from the eyes, nose, mouth
  • Employees with persistent sneezing, coughing, or a runny nose with discharge may not work with exposed food, clean equipment, utensils, etc.
  • Refer to Exclusions & Restrictions CDPHE
distributing food dispensing ice
Distributing FoodDispensing ice
  • The scoop can be stored in ice if the handle is facing out and not touching the ice
  • If ice is used as a coolant, it cannot be reused for consumption
distributing food covering
Distributing FoodCovering
  • Food should be covered during transportation
    • Insulated plate covers
    • Lids or plastic wrap for cups, mugs, glasses
    • Others?
serving food tray line holding temperatures
Serving FoodTray line holding temperatures
  • Cold holding temperatures must be 41 degrees or colder (to kill listeria)
  • Hot holding temperatures must be at least 135 degrees or hotter (to kill perfringens)
tray line temperatures
Tray line Temperatures
  • A sanitized thermometer should be used
  • Temps will usually be checked at the start of tray line to cause the least interference & possibly at the end
  • Hot and cold foods with food borne illness risk should be checked including mechanically altered foods and milk
soiled equipment utensils and surfaces requirements for sanitizing
Soiled Equipment, Utensils, and Surfaces: Requirements for Sanitizing
  • Quaternary ammonia – 200 ppm
  • Chlorine bleach – 50 ppm
  • Iodine – 12.5 (rarely seen)
  • Hot water 180 degrees
requirements for ware washing machines
Requirements for Ware Washing Machines
  • An accurate thermometer is required
  • Manufacturer’s data plate has to be affixed to the machine (look for metal plate)
    • Information regarding requirements for wash and rinse cycle temperatures
    • Pressure required for sanitizing rinse (15 – 25)
    • Required type and concentration of sanitizing solutions
requirements for ware washing machines2
Requirements for Ware Washing Machines
  • Food must be rinsed or scraped off dishes prior to being run through the machine
  • Dishes must be allowed to air dry after being removed from the dish machine
  • Machines must be cleaned at least daily or as often as necessary to maintain satisfactory condition
requirements for ware washing machines use
Requirements for Ware Washing Machines & Use
  • Staff must wash hands between handling dirty dishes (i.e. loading the machine) and removing clean dishes from the machine
requirements for ware washing chemical sanitizing machine
Requirements for Ware Washing:Chemical Sanitizing Machine
  • Minimum rinse temperature of 120 degrees, or in accordance with Manufacturer’s specifications
  • Wash water kept clean
  • Chemical sanitizer dispensed according to Manufacturer’s specifications
    • The sanitizer level should be 50 ppm on the dish surface in final rinse
requirements for ware washing hot water sanitizing machine
Requirements for Ware Washing: Hot Water Sanitizing Machine
  • The water should be kept clean
  • The rinse temperature should be at least 180 degrees and wash 150 – 165
  • Achieving a surface temperature (plate for example) of 160 degrees is an acceptable means to test for adequate temperature
    • Surveyors will use heat sensitive strips to test for 160 degrees, apply to a clean plate
    • It should turn black if 160 degrees is reached
soiled equipment utensils and surfaces requirements for wiping cloths
Soiled Equipment, Utensils, and Surfaces: Requirements for Wiping Cloths
  • Wiping cloth should be stored in sanitizer solution, can be out for a few minutes but must be at the proper concentration when checked
  • Facility should have test strips
  • Quat or ammonia and chlorine/bleach are most common
  • Not in food containers
soiled equipment utensils and surfaces sanitizers
Soiled Equipment, Utensils, and Surfaces- Sanitizers
  • Read chlorine level within seconds
  • Read ammonia level 10-90 seconds
  • If Chlorine is too strong it can leave a toxic residue (Greater than 200 ppm)
soiled equipment utensils and surfaces requirements for manual dish pot washing1
Soiled Equipment, Utensils, and Surfaces: Requirements for Manual Dish/Pot Washing
  • A three compartment sink must be used:
    • Wash – must be 110 degrees
    • Rinse
    • Sanitize – same requirements for wiping cloths
      • Must be immersed in chemical sanitizer sink for at least 30 seconds
      • Hot water of 171 degrees for 30 seconds
soiled equipment utensils and surfaces requirements for storing
Soiled Equipment, Utensils, and Surfaces: Requirements for Storing

Is there anything wrong with how these utensils are stored?

soiled equipment utensils and surfaces requirements for storing1
Soiled Equipment, Utensils, and Surfaces: Requirements for Storing
  • Cleaned and sanitized equipment and utensils shall be handled in a way protecting them from contamination
  • The handles should be pointing out
  • Silverware should be touched by the handle
soiled equipment utensils and surfaces
Soiled Equipment, Utensils, and Surfaces:
  • Cups, glasses, bowls, plates and similar items should be handled without contact with the inside surfaces or surfaces that contact the user’s mouth
  • Clean dishes, utensils, & equipment shall be stored in a way to protect from contamination by splash, dust or other means
    • Mixers? Slicers? Inverted?
refuse garbage storage
Refuse/Garbage storage
  • Garbage cans must be clean and lined with plastic bags
exterior trash dumpster area1
Exterior Trash – Dumpster Area
  • Should be clean area without grease, garbage or evidence of rodents
  • Dumpster should be enclosed and not open when there is garbage inside
other environmental issues
Other Environmental Issues
  • Light bulbs should have covers
other issues
Other Issues
  • All chemicals should be labeled