Professional Documents
Culture Documents
Fo D
If you need further information on food safety, ask your manager to
obtain the following booklets also brought to you by Brown-Nicollet-
Cottonwood-Watonwan Environmental Health:
Certified Food Managers Food Safety Manual
FoOD
A T
S f EY
A
S fE Y
T A Reference Guide
is part of the Food Handlers Card Program For Employees That
Handle and Prepare
funded by the
U.S. Food and Drug Administration
and
Food or Beverages
Brown –Nicollet-Cottonwood-Watonwan
Environmental Health
322 S. Minnesota Ave. Phone 507-934-4140 Created for Establishments in the Counties of
St. Peter, MN 56082 Brown-Nicollet-Cottonwood-Watonwan
email bnccwp@hickorytech.net
What’s This BookLET About? What DO You Know?
Here are ten questions to test your understanding of critical food safety issues.
Designed to be a mini-textbook, this booklet lists
1. How long should it take you to wash and rinse your hands?
critical issues in food safety that every food worker
2. If you are wearing gloves, how often should you change them
should know. It covers four areas:
3. Where in a cooler should raw meat be stored?
Handwashing 4. How much bleach should be in a one gallon sanitizing solution?
5. Why should an ice scoop always be used?
Cross Contamination 6. What is the temperature danger zone and why is it dangerous?
Time & Temperature 7. What is the total amount of time that food can be safely held in the temperature
danger zone?
Employee illness 8. What is the temperature all leftovers should be re-heated above?
9. What are some ways of ensuring that food can be cooled quickly?
10. What are two symptoms of illness that stop you from working in food
service?
Placing foods in a steam table is not the correct way to reheat foods! A
Wash twice after going to the steam table is a “hot holding” unit and can not be used to heat up
bathroom—first in the bathroom, foods! Only after reaching the proper temperature (see above) can
and again in the kitchen. foods be held in the steam table.
REMEMBER:
Cold food should be kept COLD - Gloves
Below 41º. Gloves must be worn when employees have
sores, burns, and/or bandages on their
Hot food should be kept HOT - hands.
Above 140o Rules for wearing gloves:
Wash hands before putting
gloves on
Change gloves when switching tasks
Change gloves when dirty or torn
Change gloves at least every four hours
A guideline to remember:
Monitor and record temperatures at appropriate times on
You need to change your gloves every time you would wash
Temperature Charts.
your hands.
Cross Contamination Cross Contamination
Cross contamination is the transfer of disease or harmful
substances to food. Did You Know?
Proper Food Storage Utensils and work surfaces must be sanitized to prevent
In coolers, keep hazardous foods where cross contamination
they won’t drip on other foods A chemical sanitizer must be used.
Top Shelves: Fruits & Vegetables Chlorine (bleach): 1 capful per gallon or 100 ppm
Middle Shelves: Cooked Meats Iodine: over 12.5 ppm
Bottom Shelves: Raw Meats Quaternary Ammonium: over 220 ppm
HELP Sanitizer: over 200 ppm
Do not store food, food service items or
equipment under pipes or under or near All wiping cloths for clean-up of work
toxic substances (cleaning supplies) surfaces and tables must be stored in a
Do not store anything on the floor. Elevate all items sanitizing solution.
at least 6” off the floor
Monitor sanitizer strength using the
appropriate test strips or test kit. Record
sanitizer strength on Sanitizer Charts.