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food & health safety

1. Food Storage Safety

Ensure all perishable items are stored at the correct temperatures (refrigerated below 40°F, frozen below 0°F).

Label all food items with receiving dates and expiration dates.

Regularly check and record refrigerator and freezer temperatures.

2. Food Handling Safety

Train staff on proper handwashing techniques and the importance of personal hygiene.

Use gloves when handling ready-to-eat foods and change gloves frequently.

Implement a system for preventing cross-contamination between different food items.

Here are some additional steps that could be included in the Food Handling Safety section

Ensure all food handlers are trained on the importance of temperature control and proper cooking temperatures for various foods

Use color-coded cutting boards and utensils to differentiate between raw and cooked foods

Establish protocols for proper food thawing methods, such as refrigeration or cold water thawing, and prohibit thawing at room temperature

Regularly monitor and document food temperatures during storage, cooking, and holding to ensure they are within safe ranges

Encourage staff to report any symptoms of illness and establish a policy for excluding ill employees from food handling duties

Implement a system for labeling and dating food items to ensure proper rotation and usage

Provide designated areas for food preparation to minimize the risk of contamination from non-food contact surfaces

Train staff on the proper handling and disposal of food waste to prevent contamination and pest attraction

Conduct regular audits and assessments of food handling practices to identify areas for improvement and ensure compliance with safety standards

3. Cleaning and Sanitization

Develop a cleaning schedule for all food preparation areas and equipment.

Use approved food-safe cleaning and sanitizing products.

Ensure that all food contact surfaces are cleaned and sanitized after each use.

Regularly inspect and maintain dishwashing equipment for proper operation.

4. Employee Health and Hygiene

Require staff to report any illnesses that could affect food safety.

Enforce a policy for staff to stay home when they are sick.

Provide clean uniforms and personal protective equipment (PPE) to all employees.

Conduct regular training sessions on food safety and hygiene practices.

5. Pest Control

Implement a pest control plan to prevent infestations.

Regularly inspect premises for signs of pest activity.

Seal any cracks or openings to deter pests from entering.

Maintain cleanliness in storage and preparation areas to reduce attractants.

6. Record Keeping

Maintain records of food safety training for all employees.

Document temperature logs for food storage units.

Keep records of cleaning and sanitization schedules.

Track any incidents of foodborne illness and corrective actions taken.

7. Compliance and Inspections

Stay informed about local, state, and federal food safety regulations.

Conduct regular self-inspections to ensure compliance with food safety standards.

Prepare for external inspections by keeping all documentation organized.

Address any identified issues promptly and implement corrective actions.

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