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1. Menu. Keep your menu simple, and keep potentially
hazardous foods (meats, eggs, dairy products, protein
salads, cut fruits and vegetables, etc.) to a minimum.
Avoid using precooked foods or leftovers. Use only foods
from approved sources, avoiding foods that have been
prepared at home. Complete control over your food, from
source to service, is the key to safe, sanitary food service.
2. Cooking. Use a food thermometer to check on cooking
and holding temperatures of potentially hazardous foods.
All potentially hazardous foods should be kept at 41º F or
below (if cold) or 140º F or above (if hot). Ground beef
and ground pork products should be cooked to an internal
temperature of 155º F, poultry parts should be cooked to
165º F. Most food borne illnesses from temporary events
can be traced back to lapses in temperature control.
3. Reheating. Rapidly reheat potentially hazardous foods
to 165º F. Do not attempt to heat foods in crock pots,
steam tables, over sterno units or other holding devices.
Slow-cooking mechanisms may activate bacteria and
never reach killing temperatures.
4. Cooling and Cold Storage. Foods that require refrigeration must be cooled to 41º F as quickly as possible and held at that temperature until ready to serve. To cool foods down quickly, use an ice water bath (60% ice to 40%
water), stirring the product frequently, or place the food in
shallow pans no more than 4 inches in depth and refrigerate.
Pans should not be stored one atop the other and lids
Should be off or ajar until the food is completely cooled.
Check the temperature periodically to see if the food is
Cooling properly. Allowing hazardous foods to remain
Unrefrigerated for too long has been the number ONE
Cause of food borne illness.
5. Hand Washing. Frequent and thorough hand washing
remains the first line of defense in preventing foodborne
disease. The use of disposable gloves can provide an additional barrier to contamination, but they are no substitute
for hand washing!
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6. Health and Hygiene. Only healthy workers should
prepare and serve food. Anyone who shows symptoms of
disease (cramps, nausea, fever, vomiting, diarrhea, jaundice,
etc.) or who has open sores or infected cuts on the
hands should not be allowed in the food concession area.
Workers should wear clean outer garments and should not
smoke in the concession area. The use of hair restraints is
recommended to prevent hair ending up in food products.
7. Food Handling. Avoid hand contact with raw, ready-to-eat
foods and food contact surfaces. Use an acceptable
dispensing utensil to serve food. Touching food with bare
hands can transfer germs to food.
8. Dishwashing. Use disposable utensils for food service.
Keep your hands away from food contact surfaces, and
never reuse disposable dishware. Ideally, dishes and
utensils should be washed in a four-step process:
1. Washing in hot soapy water;
2. Rinsing in clean water;
3. Chemical or heat sanitizing; and
4. Air drying.
9. Ice. Ice used to cool cans/bottles should not be used in
cup beverages and should be stored separately. Use a scoop to dispense ice; never use the hands. Ice can become contaminated with bacteria and viruses and cause food-borne illness.
10. Wiping Cloths. Rinse and store your wiping cloths in
a bucket of sanitizer (example: 1 gallon of water and 1/2
teaspoon of chlorine bleach). Change the solution every
two hours. Well-sanitized work surfaces prevent cross-contamination and discourage flies.
11. Insect Control and Waste. Keep foods covered to
protect them from insects. Store pesticides away from
foods. Place garbage and paper wastes in a refuse
container with a tight-fitting lid. Dispose of wastewater in
an approved method (do not dump it outside). All water
used should be potable water from an approved source.
12. Food Storage and Cleanliness. Keep foods stored off
the floor at least six inches. After your event is finished,
clean the concession area and discard unusable food.
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