Food Safety Sanitation Guidelines

According to the U.S. Food and Drug Administration's 2005 Food Code, ensuring safe food is an important public health priority for our nation. An estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths are attributable to Foodborne illness in the United States each year.

1. Maintain Proper Temperature for food items:
Cooling and cold holding for refrigerated food should be held at or below 41º F.
Hot holding for cooked foods must be a minimum temperature of 135º F.
Reheating leftovers must be achieved at a minimum temperature of 165º F.

2. Preparing food too far ahead of service: Food prepared 12 or more hours before service increases risk of temperature abuse.

3. Foods and food products must come from approved sources-not prepared at home or in unlicensed locations.

4. Poor personal hygiene and infected personnel:
Personal cleanliness and hand washing is very pertinent when handling food.

5. Serving raw foods and ingredients: Ensure that raw products are fresh and wholesome.

6. Food Protection: Be careful to protect food products at all times from contamination by keeping them covered or packaged above ground or off the floor.

7. Water Supply: When food is prepared on the site, a system capable of producing enough hot water for frequent hand washing and cleaning and sanitizing utensils and equipment shall be provided on premises.

8. Sewage: All sewage, including liquid waste, should be properly disposed.

9. Garbage and Refuse: Must be kept in durable, easily cleanable, insect and rodent-proof containers that do not leak and do not absorb liquids.

10. Transportation: If food needs to be transported from one location to another, keep it well covered and provide adequate temperature controls.

http://www.claytoncountypublichealth.org/envir-health/food-service/guidelines-for-food-safety-and-good-sanitation.aspx