Food service and sanitation manual

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May 9, Edited by Ben Companjen. December 3, Edited by Open Library Bot. February 17, Edited by WorkBot. Roast beef, turkey, ham and Chinese foods, for instance, have been linked with more outbreaks of foodborne illnesses than pizza, barbecued meat or egg salad, yet all of these foods are considered potentially hazardous.

Other foods such as garlic in oil, rice, melon and sprouts also have been linked with outbreaks of foodborne illness. Researchers have identified common threads between outbreaks of foodborne illnesses. Outbreaks usually involve one or more of these factors. Improper cooling of foods — the leading cause of foodborne illness outbreaks.

Advance preparation of food with a hour or more lapse before service. Infected employees who practice poor personal hygiene. Failure to reheat cooked foods to temperatures that kill bacteria. Improper hot holding temperatures. Adding raw, contaminated ingredients to food that receives no further cooking. Foods from unsafe sources.

Cross contamination of cooked food by raw food, improperly cleaned and sanitized equipment, or employees who mishandle food.

Improper use of leftovers. Failure to heat or cook food thoroughly. The parts or packaging should carry a federal or state inspection stamp. The control tags must be available if live shellfish are used. All foods should be in excellent condition when they arrive. The quality and temperature of foods should be closely monitored at delivery. Delivery times should be planned for slow periods whenever possible to allow for inspection. Storage areas should be cleared prior to the receiving shipments, so food can be immediately stored, and the storage areas should be clean and well-lit to discourage pests.

Sanitary carts and dollies should be readily available to store foods immediately. Refuse shipments that show signs of being thawed and refrozen. Never taste the food in a damaged can. Foods should be protected from time and temperature abuse by purchasing according to the storage space available.

Keep food in rooms designated for storage -- not in restrooms or hallways. Do not store frozen, refrigerated or dry food directly on the floor or under overhead pipes.

Place food on shelves or on mobile equipment at least six inches off the floor. Space foods so air can freely flow around them. Monitor and record temperatures regularly. During defrosting, store frozen foods in another freezer. Place thermometers in the warmest and coldest areas of refrigerators; measure and record air temperature regularly. In most cases, wrap products in moisture proof and air-tight materials.

In addition, food should not be stored in enamelware, which may chip. Tomatoes, fruit punches or sauerkraut should not be stored in metal containers unless made of stainless steel , due to potential leaching out of metals and other potential toxicants. Foods may be stored in food-grade plastic or glass containers.

Calibrated thermometers should be used to monitor temperatures. The following guidelines illustrate safe food handling at each stage. The handwashing sink -- not the prep sink -- should be used.

Cross contamination occurs when harmful bacteria are transferred from one food to another by means of a nonfood surface, such as utensils, equipment or human hands. Cross contamination can also occur food to food, such as when thawing meat drips on ready-to-eat vegetables.

Prevent cross contamination by observing these recommendations:. If plastic gloves are worn, hands should be washed before putting them on.

Plastic gloves should be changed whenever changing tasks that could cause contamination. Improperly-used plastic gloves can contaminate foods as easily as bare hands can. Clean cutting boards thoroughly with hot soapy water, followed by a hot water rinse and a final sanitizing step 1 tablespoon bleach per gallon of water after using. Use a brush as necessary. Detergents are not suggested because they may leave residues.

Wash and rinse tops of cans before opening. If thawing foods in running water, do not allow thawed portions of raw animal foods to be above 41 F for more than four hours. Allow additional time for cooking. Large food items, such as whole turkeys, should not be cooked from the frozen state. Use a clean sanitized thermometer to measure the temperature by placing the thermometer in the thickest part of the food.

In sauces and stews, insert the thermometer at least two inches into the food. Thermometers that have been dropped or exposed to extremes in temperature should be calibrated. After cooking, the food should be allowed to stand for two minutes for even distribution of heat. Cooked vegetables, commercially processed, ready-to-eat foods cheese sticks, deep-fried vegetables, chicken wings F for 15 seconds. A clean tasting spoon should be used every time the food is tested. Maintain hot foods at F or higher and cold foods at 41 F or lower.

Measure temperatures periodically near the top surface before stirring; stir with a clean, sanitized utensil, measure and record temperature. Use up the previously held food first. Use spatulas, tongs, clean plastic gloves or deli tissue to handle food. Provide clean plates for every trip through a buffet line. A final candidate must complete a post-offer pre-employment physical exam.

Employment is contingent on the successful result of the pre-employment physical. One 1 year of work experience in custodial work or any other responsible work experience demonstrating the relevant knowledge, skills and abilities. Full knowledge and acceptance of principles of diversity. Knowledge of use and operation of cleaning materials, methods and equipment; basic understanding of sanitation and safety procedures.

Good communication skills; ability to read and write; ability and willingness to follow oral and written instructions and work independently. Excellent interpersonal skills, flexibility, and the ability to produce results working as part of a team or committee. Basic mechanical ability; ability to do heavy lifting. Ability to train and instruct student employees.

Working hours and days off will be subject to bid. Must be able to complete the following with or without a reasonable accommodation: Ability to stand for extended periods of time without a significant rest period; This position requires standing, walking, use of fingers and hands, reaching, lifting, kneeling, stooping, crouching, and seeing; ability to frequently lift up to 50 lbs.

Please have these documents ready prior to clicking on "Apply". All application materials must be submitted online. Application materials submitted via fax, e-mail or mail will not be accepted. Please fully complete the entire application including, but not limited to, the education and work experience portions. Please list all education and all jobs you have had. You must list all duties you performed in the job duties section Phrases such as "See Resume" are not acceptable.

Failure to follow any of these instructions may constitute an incomplete application. Incomplete applications will not be considered.