All information has been taken from the HACCP Reference Book.
In order to ensure that both food and customers are safeguard from unsanitary conditions, certain serving procedures must be properly followed.
These procedures include:
- After busing, cleaning tables, or touching any unsanitary object, employees should wash their hands.
- Items should be served with a long-handled ladle so neither the servers' hands nor the customers' hands come in contact with the food.
- Employees must never touch the food-contact parts of glasses, cups, plates or tableware.
- At food bars, where customer behavior should be observed, employees must be stationed where they can offer a fresh plate for each trip through the line. Any items which customers have touched with their fingers, tasted, returned to the serving dishes, or possibly contaminated in any other way, should be removed immediately.
- Sealed packages of crackers, bread sticks, and condiments, such as ketchup and mustard, should be served. Only unopened packages may be re-served. Never re-serve unwrapped bread, rolls, crackers, salad dressing, or relish trays that have been served but not eaten.
In food safety, good personal hygiene on the part of every employee is crucial. Employees should be provided with adequate sanitary facilities, should be trained to care for their hands and their clothes, and should be encouraged to report injuries or illnesses.
Contamination can be easily spread by employees' hands. In order to avoid this, any employee who has touched, or possibly touched any contaminated object, must wash their hands before continuing sores, cuts, or infections. Washing hands properly is the main defense against the spread of human contamination
When Hands should Be Washed
Employees should always wash their hands after the following actions:
Hand Washing Facilities and Equipment
- Using the toilet.
- Using a handkerchief or tissue.
- Handling raw food, especially meat, poultry, and egg shells.
- Touch themselves or another person anywhere - hair, face, body, clothing.
- Touching unclean equipment or work surfaces.
- Using wiping clothes or any clothing to wipe perspiration from there face.
- Smoking, chewing tobacco or gum, eating, or drinking. none of these actions should be done in food-preparation area.
- Cleaning, scraping, or washing dirty dishes or utensils.
Hand care equipment is especially important. Hand-washing stations should be available and convenient in each employee washroom and in kitchens and food-preparation areas. Stations should contain:
Hot and Cold Faucets
Each faucet should allow employees to mix hot and cold water to a temperature of at least 110°F (43.3°C).
This temperature allows effective cleaning but will not scald. Faucets should be: sensor activated, have handles that can be turned by the elbow, or have levers or pedals that can be operated be the foot or knee to avoid re-contamination. Employees should not have to touch handles with their washed hands.
Provide dispensers that allow employees to touch only the soap that is dispensed, not enclosed supply. Provide brushes to wash fingernails and a sanitizing solution for soaking the brushes.
Dryers and Disposable Towels
The drying method you use should be touchless to avoid re-contamination of clean hands. Some authorities consider air blowers the most sanitary drying method; however, single-fold paper towels should also be provided. The most important consideration should be avoiding buttons, levers, or knobs on drying devices that will re-contaminate clean hands after washing.
Integrating Training into daily Routine
Make job analyses and recipes available on the job, so employees can refer to them quickly. Signs in employee restrooms and work areas, buttons, and flyers can help employees aware of sanitation. Be sure your reminders are positive in tone. Recognize and reward the completion of training and good efforts in daily work. Obeying all rules - concerning smoking, hand washing, touching cooked items, and so on - is as important for managers as it is for employees. It reinforces good practices and procedures when employees see you following your own rules.
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