Food safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from food borne illness. Your kitchen is filled with food safety tools that, when used properly, can help keep you and your team stay healthy. Learn how to make the most of these tools so that your kitchen in safe mode;
Tomato slicer, onion slicer, food processor, slicing machine should be stored in a clean and sanitized area.
Low Temp Dish 120°F/49°C
High Temp Dish 180°F / 82°C
Handwashing is one of the most important things you can do to prevent food poisoning. Wash hands for 20 seconds with soap and running water. Scrub the backs of your hands, between your fingers, and under your nails.
Wash fruits and vegetables before peeling. Germs can spread from the outside to the inside of fresh produce as you cut or peel.
Do not wash raw meat, poultry, or eggs. Washing these foods can actually spread germs because juices may splash onto your sink or counters.
General Safety Procedures
MSDS book available with information on all chemicals in use. Chemicals approved and food safe.
All spray bottles properly labeled - For example Sanitizer, Glass Cleaner, Degreaser.
All CO2 and helium tanks are secured to the wall.
All portable ladders have slip resistant bases and in good condition.
First Aid Kit is stocked (Band Aid / Burn Gel / Alcohol Wipes) No medication present.
Back door with peep hole is kept locked and alarm is working.
Check security lighting and exit signs in FOH and BOH are working.
Walk-In and freezer have functional internal door release latches.
Fly fans and lights are present.
Pest elimination program is in place.
Fire extinguishers are current.
Ansul System (3-6 months of being serviced).
All electrical panels clearly labeled. Aware of main utility shut offs. All cords, plugs and outlets in FOH and BOH in good condition.
Grill thermometer, bio-thermometer, fryer thermometer, internal thermometers (All freezers and refrigerators) are in good condition.
Sanitizer test kits are available in in working condition.
Ecolab Sanichlor chlorine tablets available for washing lettuce.
All color coded spatulas (brown handle, red, green and yellow) are present, clean and in good condition.
Tongs (red, green, yellow and stainless steel) are present, clean and in good condition.
Prep sink and table are clean, organized and in good condition, with all tools available (Can Opener / Knifes / Cutting Gloves / Food Processor / Scales / Measuring Cups / Masks / Gloves / Hairnets).
Separate cutting boards for produce, raw meat, poultry, seafood, and eggs, (clean and in good condition).
Have minimum of 3 yellow safety signs.
Safety gloves should be available in your preparation area.
Sanitizer bucket with towel present in foodservice areas, prep, kitchen line, counter (tested/changed every 2 hours) 200ppm to 400ppm.
All employees are wearing non-slip resistant shoes.
Staff uniforms should be clean, and it’s important to wear gloves, nets, masks.
Cold Temperature Checks
Temperature of all refrigerated Grill Drawers and cooks island is 38°F to 40°F / 3°C to 4°C
All refrigerated items should be 38°F to 40°F / 3°C to 4°C
Temperature of walk in is 38°F to 40°F / 3°C to 4°C
Temperature of the walk-in freezer is 0°F to 10°F / -17°C to -12°C
All frozen items should be held at 0°F to 10°F / -17°C to -12°C
Hot Temperature Checks
Grill temperatures are correct: Flat Grill 375°F / 191°C (Proteins) 325°F / 163°C (Vegetables / Buns) Taylor Clamshell Grill 425°F on the platen (top) and 350°F on the flat grill (bottom)
Chili temperature: 155°F / 68°C
Cheese sauce dispenser: 135°F / 57°C or above
Fry oil set/temp at 350°F / 177°C
Fryer timers in use and correctly programmed
Safe Minimum Cooking Internal Temperatures
Chicken breast: 165°F / 74°C
Hamburger patty: 160°F / 71°C
Keep your refrigerator between 40˚F and 32˚F, and your freezer at 0˚F or below.
Store raw meat on the bottom shelf away from fresh produce and ready-to-eat food.
Store dairy on top shelving unit.
Thaw frozen proteins in the refrigerator.
Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).
”Cross contamination is the spread of one harmful disease from one item to another”.