The purpose of this document is to provide information relating to the safe and sanitary practices for employees of food service establishments.

Concepts:

Proper Hand Washing and Personal Hygiene
Temperatures and the Food Danger Zone
Preventing Cross Contamination and Food Protection
General Sanitation
Critical Violations

Hand washing and personal hygiene:

Proper hand washing is a vital part in preventing food contamination from the food service worker. Hands should be washed frequently and thoroughly throughout the work day, especially after they have been exposed to sources of contamination. Proper hand washing technique includes:

• Use warm water, sufficient amounts of hand cleanser, and wash for 20 seconds
• Wash up to the forearms
• Use a nail brush to clean under fingernails
• Rinse with hands opened down into the sink
• Dry hands and arms thoroughly
• Use the paper towel to turn off the water and discard

Wash your hands after:

• Blowing your nose
• Coughing
• Sneezing
• Restroom and coffee breaks
• Personal grooming
• Smoking
• Touching unsanitary surfaces

Personal Hygiene:

All employees should maintain a clean professional appearance when working in food service. Hair should be properly restrained and clean. Uniforms and/or outer clothing should be clean and neat. Nails should be neatly trimmed with no nail polish. Loose jewelry and rings should be removed before handling open food products. Employees should follow proper hand washing technique and eat, drink, or smoke in designated areas away from food service. 

Temperatures and the danger zone:

Temperature is used to control the levels of microbial contamination in food products. Hot temperatures are used to kill or destroy microbes and cold temperatures are used to prevent their growth. Potentially hazardous foods or PHFs are foods usually high in protein content like meats, fish, poultry, pork, or dairy products in which microbial growth can quickly reach levels for food borne illness and make a food unsafe for human consumption. PHFs should be stored or maintained at appropriate temperatures:

• 41°F or below for cold foods (fish/seafood at 34°F or below)
• 140°F or above for hot foods

The Danger Zone for food safety is the range of  temperatures between 41°F and 140°F. Within this temperature range microbes reproduce quickly and easily. Foods should be passed through the danger zone as quickly as possible by using proper techniques and cooking temperatures during their preparation.

Defrosting:

• Use cold running water in clean unstopped sink.
• A microwave may be used if planning to cook and serve immediately.
• Planning ahead and using the refrigerator is the best method. Food should be placed on the bottom shelf to prevent cross contamination of other foods.

Cooking (minimum internal temperatures):

• Poultry -165° F
• Ground or injected meats and pork -155°F
• Seafood/Fish and beef cuts -145°F
• Danger zone - 41°F to 140°F

Cooling:

• Separate into smaller portions and place on the top shelf of the walk-in, uncovered, in a well ventilated area. Provide a lid when cooled to 41°F or below.
• An ice bath or ice rod (hollow stirring rod containing ice) may be used for foods high in liquid content.

Reheating:

Foods that have been cooked and stored in the refrigerator should be reheated to 165° F or above within 1 hour before serving.

Preventing cross contamination and food protection: 

Microbes found in food products can be passed or cross contaminated to other foods if careful food storage and preparation is not followed.

To prevent cross contamination:

• Store raw meats and eggs on the bottom shelf, vegetables on the middle shelf and, cooked foods on the top shelf in the refrigerator or freezer.
• Always sanitize utensils and other food contact surfaces when changing food products (i.e. meat cutters and cutting boards etc.).
• Wash hands between handling different food products.

To protect foods:

• Check deliveries for temperature, quality, identity, container damage, insects and vehicle cleanliness.
• Use the first in/first out rotation method (FIFO).
• Store all foods at least six inches off the floor.
• Maintain proper storage temperatures.
• Cover all foods when stored in the refrigerator or freezer.

Sanitation:

Work areas and food contact surfaces should be cleaned and sanitized properly each time a change from one food product to another occurs and/or after long periods of inactivity. Use the wash, rinse and sanitize method in a three-compartment sink for utensils and cookware: 

• 1st compartment- WASH Hot water at 120°F and detergent
• 2nd compartment- RINSE Hot clean water at 120°F
• 3rd compartment- SANITIZE Lukewarm water at 75°F and chemical sanitizer for 1 minute Air Dry

Approved Chemical Sanitizers:

• Chlorine 50-100 ppm
• Quaternary Ammonium 200 ppm
• Iodine 12.5-25 ppm
• Non-food contact surfaces may be sanitized with 200 ppm of Chlorine.

Note: Use chemical test kits or strips to verify concentrations.

Critical Violations:

Critical items are situations or occurrences in the food establishment that directly affect the sanitation and safety of food production. Please focus on these critical violations:

• Source and condition of food supply acceptable, no home-cooked or home-canned foods
• PHFs stored and maintained at proper temperatures
• No reuse of previously served food items
• No personnel with an illness, exposed cut or injury, or poor personal hygiene working in food service areas
• Proper sanitation of utensils and work areas Note: Any utensil that is broken, chipped or so constructed that it cannot be sanitized should be discarded.
• No contamination or leakage from sewage or grease traps, no cross connections
• No evidence or presence of insect or rodent infestation, outer openings insect and rodent proof
• Toxic items properly labeled and used and stored away from food items
• Provide adequate, accessible, and functional hand washing facilities at all times. Do Not Block Hand Sinks!
• Provide a constant source of hot and cold water under pressure.

Questions? call: (806) 293-1359

Texas Department of Health