Food Safety Resources

More on the importance of the Food Safety 5

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It is our goal to execute at the highest level when it comes to food safety. We cannot do that without every member of our team helping to achieve that. As you see above food safety is broken down into 5 major categories you will learn some of the high points in each category here. Additionally, please reference Pathway for additional information. 

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Health & Hygiene

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• Proper handwashing (See pathway)

  • Wash when you arrive

  • Wash when you pick something off the floor

  • Wash when you touch hair, face

  • Wash in the restroom and when back in your work area

  • See pathway for additional guidance about hand washing

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• Familiarize yourself with the restaurant's health policy so you can follow adequate procedures when not feeling well or have a new diagnosis

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Cleaning & Sanitation

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• Keep your work areas clean

  • Wipe debris 

  • Sanitize 

• Keep floors clean

  • floor swept

  • no standing water

• Remove date labels from containers

 

Time & Temperature

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Cold items must stay cold, below 40. Hot items must stay hot, above 140

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• Temperatures

  • Chicken is fully cooked when it reaches an internal temperature of 165

  • Hot items stored above 140

  • Temperature danger zone 41-139 (max time in this range is 4 hours)

  • Cold items below 40

  • Frozen items must be frozen

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• Time

  • Use Date labels on everything, if you're not sure always ask!

  • Temperature danger zone 41-139 (max time in this range is 4 hours)

  • There are several dishes in the kitchen that should be on a 4-hour rotation, please be sure to do your part in rotating them

 

Cross Contamination

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• Biological Contaminates examples

  • Raw chicken must be stored separately from all ready to eat products 

  • Sneezing on an item or work surface

• Physical Contaminates examples

  • Hair, fingernail

  • Plastic from packaging

• Chemical Contaminates

  • Chemicals should be stored away from food

  • Never place the chemical bottle on the work surface

  • Never spray chemical directly on work surface

 

Pest

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• Prevent by keeping doors closed 

• Prevent by eliminating clutter, do not store items on the floor

• Prevent by executing deep cleaning tasks 

• Prevent by eliminating any possible food source