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 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 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 PracticesHand washing

Hygienic PracticesHand washingCritical to prevent FBI from fecal to oral route

Wash hands after:Entering the kitchenTouching face, nose, hair etcHandling raw and prior to handling ready

to eatTouching anything soiled

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 PracticesFingernails – Should be Clean Gloves must be worn if the employee has

artificial fingernails or is wearing nail polish

Hygienic PracticesClothing

Clothing should

be clean

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 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 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 The sick person must report to the person in

charge

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 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

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 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 FoodCovering Food should be covered during

transportation Insulated plate coversLids or plastic wrap for cups, mugs,

glassesOthers?

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

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 Quaternary ammonia – 200 ppm Chlorine bleach – 50 ppm Iodine – 12.5 (rarely seen) Hot water 180 degrees

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 Machines

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

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 Minimum rinse temperature of 120 degrees,

or in accordance with Manufacturer’s specifications

Wash water kept clean Chemical sanitizer dispensed according to

Manufacturer’s specificationsThe sanitizer level should be 50 ppm on

the dish surface in final rinse

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 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: Chemical Test Kits are Required

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 Washing

Soiled Equipment, Utensils, and Surfaces: Requirements for Manual Dish/Pot Washing A three compartment sink must be used:

1. Wash – must be 110 degrees

2. Rinse

3. 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

Is there anything wrong with how these utensils are stored?

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: 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

Garbage cans must be clean and lined with plastic bags

Exterior Trash – Dumpster Area

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

Light bulbs should have covers

Other Issues

All chemicals should be labeled