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FOOD SAFTEY

Wash hands thoroughly before handling food.

Wear clean clothes and an apron.

Keep nails trimmed and clean.

Avoid touching face, hair, or body while handling food.

Use gloves when necessary, especially for ready-to-eat foods.

Store raw meat, poultry, and seafood separately from other foods.

Keep foods covered and labeled with dates.

Maintain appropriate refrigerator and freezer temperatures (below 40°F for fridge, below 0°F for freezer).

Use FIFO (First In, First Out) method for inventory management.

Thaw foods in the refrigerator, cold water, or microwave, never at room temperature.

Use separate cutting boards for raw meat and vegetables.

Cook foods to the recommended internal temperatures (e.g., poultry to 165°F, ground meats to 160°F).

Avoid cross-contamination by using separate utensils for different food types.

Clean and sanitize all surfaces and utensils before and after use.

Use food-safe sanitizers for cleaning.

Regularly wash dishcloths and sponges.

Dispose of trash properly and keep areas free of debris.

Serve food at safe temperatures (hot foods above 140°F, cold foods below 40°F).

Use clean serving utensils for each dish.

Avoid leaving food out for more than 2 hours (1 hour if over 90°F).

Ensure that food is served from clean dishes, not directly from preparation containers.

Train all staff on food safety practices and procedures.

Keep records of training sessions and materials.

Conduct regular safety audits and assessments.

Encourage reporting of food safety concerns or incidents.

Have a plan for power outages affecting food storage.

Know how to handle food recalls and dispose of affected products.

Ensure proper first aid measures for food-related incidents (e.g., choking).

Maintain contact information for local health departments and food safety resources.

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