F O O D H O L D I N G & S A N I TAT I O N 
FOOD SAF ETY GUIDELINE S
Saf e foo d handlin g practic es to prevent food - | |
borne ill nes s is of critical importa nce to the | |
hea lth and saf ety of your custome rs. HACCP, | |
an acro nym for Haz ard Analysis (at ) Critical | |
Control Poin ts, is a quali ty contr ol program of | |
opera ting procedures to assu re food integ rity, | |
quali ty, and safety. | Taking step s necessar y to |
augm ent foo d safety | pra ctic es are both cos t |
effective and rela tively simple. While HACCP guideline s go far beyond the sco pe of this booklet, additi ona l informa tion is availabl e by contacting the USDA/FDA Food
All heated food must be maintained at 140°F to 150° F (60°C to 65°C) after bein g he ated . Foods that have been hea ted followed by refr iger ated storage must be rehea ted to a minimu m of 165° F (74°C) to pr ev ent bacteria gro wth.
All stored food item s must be covered and ● place d in a cool er or freez er at a minimum height of
Employ ees ser vin g food, prepa ring food, ● or wash ing utensil s must wear an effec tive
hair cover ing.
Employ ees must wash thei r hands before ● serving or prepari ng food .
Soap and tow els must be provided at the ●
washing hands.
No smokin g or use of tobacco products is
● allowed in the food preparat ion or serv ice area. All servi ng contain ers must be stored with
● food con tact surfa ces cover ed or in the down posi tio n.
All utens ils must be washed in a three- ● compar tmen t sink and dipped in a final
sanitati on rinse. A pH test kit must be used to check the rinse water.
Food prepa rati on sur faces must not be use d ● for the stor age of non
All col d food must be stored at or belo w ● 40°F (4°C).
Frozen foods must not be thawed at room ● tempe ratu re or in water. Use the cool er for
thawi ng and thaw foods slow ly.
SUMMIn theARYUni ted States , the Food and Dru g Admini stration has a published Food Code as a reference guide for the prevent ion of food- born e illn ess in retai l out lets such as restaura nts, insti tuti ons , and grocery stores. Provisions of this Food Code are comp ati ble with the con cept and terminol ogy of Hazard Analy sis (at) Crit ical Control Points (HAC CP) and contai ns expa nded provisi ons for food safe ty. The FDA
public ati on, along with local cod es, should be the final word with regard to all issues regarding food safety and sanit ation in the U.S. For more inf orm ati on cont act :
Center for Food Safety and Applied Nutrition
Food and Drug Admini stration PHONE:
87.
