Alto-Shaam 1000 SERIES Food Saf Ety Guideli Nes, Summary, Foo d and Dru g Adm ini str at io n

F O O D H O L D I N G a n d S A N I TAT I O N

FOOD SAF ETY GUIDELI NES

Safe foo d hand ling		practi ces to prevent food-bor ne
illness is of critica l importa nce to the health						and
safe ty of your customer s. HAC CP, an acronym for
Hazar d Analysis (at) Cri tica l Contro l Points,						is a
quality control program				of operati ng pro cedures to
assure food	inte grity, quality, and safety.				Taking
steps necessary to augme nt food safety practice s
are both cost effective			and relatively simple.			While
HACCP guide lines		go far beyond the scope of this
booklet, additional		informa tion is avail able by
contacting the USDA/FDA Food -bo rne Illness
Educa tion Infor mation			Cente r.
A ll h eated	food must		be main tained at 14 0°F to
150°F (6 0°C	to 65 °C)		aft er bein g hea te d.			Food s
th at h ave be en h eate d				fo llow ed by ref rigera ted
sto rag e mu st be re heat ed to a m inimum					of
165°F (7 4°C) to p re ven t ba ct eria gr owth.
● All stor ed food item s must be cover ed and placed
in a coole r or freezer			at a minimum heig ht of
6-inches (152m m) above the floor.
● Employees serving food, preparing food, or washing
utensils must wear an effective hair covering.
● Employe es must wash their hands befo re ser vin g
or preparing food.
● Soap and towels must be provided at the hand-sink
which must only be used for washing hands.
● No smokin g or use of toba cco products is allow ed
in the food preparation				or serv ice area.
● All serving con tainers				must be stored with food
cont act surface s covere d or in the down pos ition.
● All utensils must be washed in a three-
compar tment sink and dipped in a final
sanitati on rinse.		A pH test kit must be use d to
check the rinse water.
● Food preparation		surf aces must not be used for
the stor age of non-f ood items.

● All cold food must be stored at or below 40°F (4°C). Frozen foods must not be thawed at room

● temp eratu re nor in water. Use the cooler for thawing and tha w foods slowl y.

SUMMARY	the Food and Drug
In the United States,
Administra tio n has a published Food Code as a reference
gui de for the prevention	of food-borne		illness in retail
outl ets such as restaurants,		institutions	and grocery
stores. Pro visio ns of this		Food Code are com patible with
the concept and term inology of Hazard			Analysis	(at)
Crit ica l Contro l Points (HACCP) and contains expanded
pro visio ns for food safety . The FDA publication,				along
with local code s, should	be the final word with regard to
all issues rega rding food	safety and sanitation in the U.S.
For more information contact:
Ce nter fo r Foo d Saf ety and Ap p lied Nu trition
Foo d and Dru g Adm ini str at io n
PHO NE :	1-888-SAF EFOOD
w ww .foo dsa fe ty. go v

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