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FOOD HOLDING & SANITATION
Safe food handling practices to prevent food-
borne illness is of critical importance to the
health and safety of your customers. HACCP,
an acronym for Hazard 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. Foods
that have been heated followed by refrigerated
storage must be reheated to a minimum of
165°F (74°C) to prevent bacteria growth.
●
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 or 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 Food Safety and Applied Nutrition
Food and Drug Administration
PHONE: 1-888-SAFEFOOD
www.foodsafety.gov
FOOD SAFETY GUIDELINES