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SECTION 7 • FOOD HOLDING AND SANITATION
75.
FOOD HOLDING and SANITATION
FOOD SAFETY GUIDELINES
Safe food handling practices to prevent food-borne
illness is of critical importance to the health and
s
afety of your customers. HACCP, an acronym for
H
azard Analysis (at) Critical Control Points, is a
quality control program of operating procedures to
assure food integrity, quality, and safety. Taking
steps necessary to augment food safety practices
are both cost effective and relatively simple. While
HACCP guidelines go far beyond the scope of this
booklet, additional information is available by
contacting the USDA/FDA Food-borne Illness
Education Information Center.
All heated food must be maintained at 140°F to
150°F (60°C to 65°C) after being heated. Food s
that have been heate d followed by refrig erated
storag e must be reheated to a m inimum of
165°F (74°C) to prevent bacteria g rowth.
● All stored food items must be covered and placed
in a cooler or freezer at a minimum height of
6-inches (152mm) above the floor.
● Employees serving food, preparing food, or washing
utensils must wear an effective hair covering.
● Employees must wash their hands before serving
or preparing food.
● Soap and towels must be provided at the hand-sink
which must only be used for washing hands.
● No smoking or use of tobacco products is allowed
in the food preparation or service area.
● All serving containers must be stored with food
contact surfaces covered or in the down position.
● All utensils must be washed in a three-
compartment sink and dipped in a final
sanitation rinse. A pH test kit must be used to
check the rinse water.
● Food preparation surfaces must not be used for
the storage of non-food items.
● All cold food must be stored at or below 40°F (4°C).
● Frozen foods must not be thawed at room
temperature nor in water. Use the cooler for
thawing and thaw foods slowly.
SUMMARY
In the United States, the Food and Drug
Administration has a published Food Code as a reference
guide for the prevention of food-borne illness in retail
outlets such as restaurants, institutions and grocery
stores. Provisions of this Food Code are compatible with
the concept and terminology of Hazard Analysis (at)
Critical Control Points (HACCP) and contains expanded
provisions for food safety. The FDA publication, along
with local codes, should be the final word with regard to
all issues regarding food safety and sanitation in the U.S.
For more information contact:
Center for Fo od Safety and Ap plied Nutrition
Fo od and Drug Adm inistratio n
PHONE: 1-888-SAFEFOOD
w ww.foo dsafe ty.gov