Page 32 - EmpHandbook
P. 32
HOSPITALITY SERVICES
WHY CLEAN & SANITIZE?
Remember: Clean does not mean sanitized
Studies have shown that cleanliness and food quality
rank as two of the most important criteria when
choosing a food and beverage facility. Every staff
member has the responsibility to ensure that high
levels of sanitation are achieved in the preparation and
serving of meals. A high degree of awareness towards
sanitation and cleanliness standards are essential in Danger
every Hospitality Services operation. Zone
The fact that food is so easily contaminated makes it 40°F - 140°F
imperative that all equipment and utensils, particularly 4°C - 60°C
those which come in contact with food, be regularly
cleaned and sanitized. Effective cleaning and sanitizing
requires that visible soil be removed and micro- Grow from 100 -
organisms, which are invisible, be destroyed. to 1 million in 3.5
hours.
Food Contact Surfaces
and Equipment
All food contact surfaces used in the preparation,
service, display or storage of food, including cooking
surfaces, shall be cleaned and sanitized after each use.
Detergents and abrasive residues shall be removed Temperatures
by rinsing from food contact surfaces before food is
placed on the surface. Food contact surfaces shall be A metal stem thermometer must be used to check
sanitized after cleaning. Equipment should be cleaned the internal temperature of the food product. The
and sanitized as often as is necessary to maintain the thermometer should be carefully cleaned with alcohol
surfaces in a sanitary condition. pads, after each different food product. Thermometers
should also be calibrated regularly (minimum of once
per week)
When in doubt, throw it out! • Prepared foods are stored at temperatures below
4°C (40°F)
• Leftover cooked food should be chilled below 4°C
(40°F) within 6 hours of cooking
• Reheated foods must be brought up to 74°C (165°
F) or greater, rapidly
• Rapid bacterial growth occurs between 4°C (40°F)
and 60°C (140°F)–avoid having food in this range
• Check the chart in your unit for proper cooking
temperatures of all foods
Storing Foods
Refrigeration and freezing units should be regularly
maintained and equipped with thermometers to make
sure that the temperature remains within a safe range.
Although in most cases chilling will not actually kill the
pathogens, it does drastically slow down production.
In general, refrigerators should be kept between
36° and 40°F (2 - 4°C). Frozen storage must be at
-18°C(0°F) or below.
HEALTH & SAFETY (31) EMPLOYEE HANDBOOK
