foodborne illness prevention for food service providers...sources and links to additional...

Specialty Insurance Group, (SIG) is a member company of Everest Re Group, Ltd. Everest refers to the member insurers of Everest Re Group, Ltd: Everest National Insurance Company, Everest Security Insurance Company, Everest Reinsurance Company and Everest Indemnity Insurance Company c/o Mt. McKinley Managers L.L.C. which is a non-admitted surplus lines insurer operating in all states except Delaware. Not all insurers do business in all jurisdictions.

Foodborne Illness Prevention for

Food Service Providers

Foodborne illness is a major public health problem. Each year, roughly 1 in 6 people in the U.S. get sick from eating contaminated food, which equates to over 48 million people. Even worse, over 128,000 people each year are hospitalized with complications, pain and discomfort that can last for days. For certain highly susceptible populations, such as seniors, young children, pregnant women, and the immune-compromised, foodborne illnesses can be fatal. Over 3,000 people die of foodborne illnesses each year which means they can be deadly to your customers, and to your business.

If you operate or manage a restaurant, café, concession stand, food booth, vending cart, food court or any other food service establishment, you are directly responsible for the food you serve. Failure to follow food safety protocols can lead to insurance claims, lawsuits, health department fines and even the closure of your establishment and loss of your license to serve food. There are tried and true steps you can take to keep the food you serve safe and keep your customers from becoming ill. If extra food safety precautions can reduce the occurrences of foodborne illnesses by just 10%, 5 million people a year would be saved from getting sick. Preventing one, single fatal case of E. coli infection would save an esti- mated $7 million.

The most critical resources you have to keep your foodservice operation safe and sanitary are your foodservice managers and your employees. With proper training, they can be your best resource to identify problems and keep contaminants from making your food potentially dangerous to consume. You must train your foodservice managers and employees on the sources of food contamination, and the steps they can take to prevent foodborne illnesses. This training should be held before any employee ever handles food and on a regular basis throughout the year. A number of commercially available programs are available to assist with this training. See the resources section of this alert for additional information.

Foodservice managers should be well-versed in the requirements of a sanitary foodservice establishment. First and foremost, managers should review their training curriculum to ensure that it can provide employees with the necessary training in food safety. Together, your team of managers and employees will help support you in keeping your workplace clean

OFFICE LOCATION

Specialty Insurance Group

The Congressional Building

111 Congressional Blvd.

Suite 220

Carmel, IN 46032

Tel: (317) 853-7250

Toll Free: (855) 744-1113

CONTACT INFORMATION

Loss Control Department

Laure Preston, CHMM, ARM, CFPS

Director, Loss Control

Tel: (317) 853-7953

[email protected]

Clay Barnes, ARM

Associate Director, Loss Control

Tel: (317) 810-4811

[email protected]

Specialty Insurance Group offers a

host of valuable policyholder

resources and services.

For more information, please visit

our website at:

www.specialtyinsurancegroup.com

mailto:[email protected]

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and free of foodborne contaminants. Cleanliness is essential in combatting foodborne illness. Daily, weekly and monthly cleaning schedules should be established, with routine cleaning tasks assigned to all employees. Standard cleaning procedures should be developed for specific areas of your foodservice facility such as the restrooms, storeroom, refrigerators and freezers, preparation area, dining area and service line. Managers should be responsible for monitoring the cleanliness of each area, and ensuring that employees are held ac- countable for cleaning and sanitizing their assigned areas according to established procedures. Frequent, routine inspections should be conducted to confirm that sanitation standards in your facility are being met.

Finally, foodservice managers should keep employees informed and motivated about maintaining a sanitary foodservice operation. An important part of this task is documenting training provided to your employees, including food safety, chemical hazard communication and safety procedures in case of an injury or illness. If an employee reports an illness that may be transmissible, you should remind them it is for their well-being and the well-being of your customers and staff to stay at home and seek medical attention rather than report to work.

Even if your food establishment has not experienced a foodborne illness, the potential still exists. Vigilance about food safety habits must be employed. In addition to human suffering, an outbreak of foodborne illness can result in a damaged reputation and significant financial losses. In this Loss Control Alert, you will find out the key elements of a proper food safety program. These steps and practices can be applied to any establishment that prepares and/or serves food. The Food Safety Checklist at the end of this Loss Control Alert is a valuable tool to help you and your foodservice managers remember all the areas that need attention. Re- sources and links to additional information on preventing foodborne illness are also contained at the end of this alert. These tools, will help you operate a clean and sanitary foodservice facility.

Common Potentially Hazardous Foods

Be aware that almost any food can be contaminated with harmful microorganisms and has the potential for causing a foodborne illness. Use safe food handling practices for all foods, not just the foods listed as potentially hazardous. The foods listed below, however, represent the greatest risk of foodborne illness:

All animal products are potentially hazard-

ous (meat, poultry, fish, shellfish, eggs and egg products, milk and milk products).

Vegetables and plant products may also be hazardous even after they are cooked. This is because cooking destroys protective barriers in plants and converts proteins and carbohydrates into a more usable form for microorganisms. This makes vegetables and plant products, such as potatoes, tofu, beans, winter squash, pasta, stuffed pasta, and rice potentially hazardous once they are cooked.

Shelf-stable foods are potentially

hazardous once removed from their

containers.

Raw fruits and vegetables may be poten-

tially hazardous (onions, tomatoes, pota-

toes, melons, apples, cut leafy greens).

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Contaminants

A foodborne illness, commonly referred to as food poisoning, is a disease transmitted to people by food or water. Foodborne illness in two or more persons, with the same symptoms from a common source, is considered a foodborne outbreak. Foodborne illnesses and outbreaks are caused by contaminated food or beverages from one or a combination of contaminant sources: biological, chemical, or physical. Information about each source contaminant is provided below.

Biological Hazards

Biological microorganisms include viruses, bacteria, mold, parasites, and other allergens that can contaminate food. Biological hazards are the primary cause of foodborne illnesses in the United States. According to the Centers for Disease Control (CDC), Norovirus is the leading cause of foodborne illnesses. Salmonella and Toxoplasma bacteria topped the list of most deadly causing 50% of all foodborne illness deaths. Biologi- cal contaminants can be introduced into food through various avenues.

Chemical Hazards

A foodborne illness can also arise from harmful chemicals introduced to food, directly or indirectly, and then eaten by a person. Chemicals are used in many areas of foodservice operations to clean and sanitize, and for pest control. However, if not used correctly, the chemicals used to clean the work area can contaminate food, make customers sick, and injure employees. Hazardous chemicals in food establishments may include sanitizers, pesticides, whitening agents, detergents, polishes, glass cleaners, caustics, and cleaning and drying agents.

Physical Hazards

Food can also be contaminated by a foreign object accidentally falling into the food. Physical contaminants can include dirt, hair, nail polish flakes, bandages, insects, broken glass, nails, staples, metal or plastic frag- ments and bits of packaging materials. Physical contaminants can be introduced during food preparation, cooking, or final presentation and can be harmful to the customer. Because physical hazards are easily seen, customers commonly report them. Teach employees to be aware of potential physical contaminants and prevent them from entering the food you serve. Imagine the unpleasant surprise when your customer finds a used Band-Aid in their food.



Prevention Steps

Now that you have more details on contamination sources, we will spend time reviewing prevention steps to avoid foodborne illness, including highlights of the following areas and tips to prevent contamination:

Good Personal Hygiene & Health

Proper Hand Washing & Glove Use

Time-Temperature Control

Preventing Cross-Contamination

Preventing Chemical Contamination

Cleaning and Sanitizing Equipment

Characteristics of a Food-Safe Facility

Considerations for Temporary Food Facilities (TFF)

Good Personal Hygiene

Food handlers must have high standards of personal hygiene; if they don’t, they have the potential for making many people sick. Every person who works in or around food has the potential of contaminating food with bacteria and viruses from their bodies or the environment. The personal hygiene, dress, and general health habits of your foodservice employees play a crucial role in keeping bacteria and viruses away from the food that is prepared and served. It is the manager’s responsibility to require good personal hygiene habits. The following checklist details good hygiene habits employees should follow:

Good Personal Hygiene Habits

Bathe daily and wash hair frequently.

Wear freshly laundered work clothes or uniforms daily and change aprons after they become soiled.

Employees cannot wear jewelry, or other loose items, that can fall into food. The only exception is a single,

plain ring such as a wedding band.

Employees shall wear hair restraints (e.g., hats, hair coverings or nets, beard restraints, and clothing that

covers body hair) that are designed and worn to effectively keep their hair from contacting exposed food,

equipment, linens, and utensils.

Keep fingernails clean, trimmed, and unpolished. Best practice is not to wear fingernail polish or artificial

fingernails.

Treat and bandage wounds and sores. When hands are bandaged, clean, single-use gloves should be worn

at all times to protect the bandage and keep it from falling into food.

Avoid bare-hand contact with ready-to-eat food. Always wear gloves.

Wash hands correctly and often.

Wash hands before putting on gloves or changing into a new pair.

Change gloves each time a new task is begun.

Employees should alert the foodservice manager and avoid working with food if they are not feeling well.



Foodservice employees may transfer an illness they are suffering from to others through contact with the food

or clean utensils. Food service employees should not be allowed to work with or around food if they have any

of the following symptoms:

Fever

Diarrhea

Vomiting

Jaundice (yellow skin and eyes)

Sore Throat

Persistent Sneezing, Coughing, or Runny Nose

Employees should be trained that they must report these symptoms to their supervisor and stop working with food immediately. Employees should be instructed to wait at least 24 hours after the symptoms have passed before resuming work.

Employees must also be trained to promptly report to their supervisor any medical diagnosis of the following illnesses. This would require their removal from food preparation, including work with exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.

Salmonella Typhi or typhoid-like fever

Shigella

Norovirus

Hepatitis A virus

E. coli O157:H7 or other Enterohemorrhagic or Shiga toxin-producing E. coli

Employees may return to work when they are no longer contagious. Check your state and local regulations

regarding how long an employee must wait before returning to work after an illness.

Proper Hand Washing

Employees must wash their hands properly, frequently, and at appropriate times. Hand washing is one of the most critical aspects of good personal hygiene in foodservice. Employees should wash their hands in designated hand washing sinks, and avoid using sinks where food is prepared. For drying, disposable towels or napkins should be used instead of aprons or dish towels. Procedures and requirements are as follows:

Wash Hands Before

Food preparation

Donning gloves

Handling clean equipment and serving utensils

Touching ready-to-eat foods

Serving customers



Wash Hands After

Using the telephone

Arriving at work & after breaks

Eating, drinking, smoking, or chewing gum

Using the restroom

Coughing or sneezing

Handling inventory

Handling garbage

Using cleaning chemicals

Handling money

Touching areas of the body, such as the face or hair

Touching dirty aprons, clothing, or dirty surfaces

Handling raw food

Clearing or cleaning tables

Handling dirty plates or utensils

Proper Hand Washing Procedure

Use a designated hand washing sink with running water at approximately 100 °F and liquid soap.

Lather hands and exposed arms.

Rub hands together for at least 20 seconds.

Wash hands thoroughly, paying close attention to fingernails.

Rinse in clean, running water.

Dry hands using a paper towel or air dryer, not a cloth or apron.

Turn off the faucet with the paper towels used to dry your hands, and use the same paper towel to open the

door. Properly discard the paper towel when finished.

Increasing emphasis is being placed on the importance of avoiding bare-hand contact with ready-to-eat food. Wash hands before putting on single-use gloves and change gloves frequently. By using single-use gloves on clean hands, a barrier is placed between the foodservice employee and the food. Gloves, tongs, serving utensils, and deli paper are also effective barriers to contamination. Even when barriers are used, hand washing is required. Follow the regulations and post appropriate hand washing signs required by your state and local public health department.

Control Time and Temperature of Foods

The relationship between time and temperature is critical in the prevention of foodborne illness and for the

assurance of food quality. Leaving food out too long at room temperature can cause bacteria (e.g.,

Staphylococcusaureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to

dangerous levels and can cause illness. Bacteria grow most rapidly in the range of temperatures between 41

°F and 141 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called



When heating or cooling foods, use procedures to pass them through the temperature danger zone as quickly as possible. Leaving foods out to cool to room temperature after cooking and before refrigerating is a dangerous practice. Food should be cooled quickly using an ice bath method to remove unwanted heat.

Cross-Contamination

Cross-contamination happens when harmful microorganisms from one food, such as raw meat, contaminate other foods. Microorganisms live throughout the kitchen and can easily move around by attaching themselves to people, food, and equipment. Cross-contamination can occur anywhere in a foodservice operation, but can be prevented by physical barriers or by food safety procedures. Bacteria in raw meat and poultry can be spread to other foods, utensils, and surfaces. A common mistake is to leave thawing meat on a top shelf in the refrigerator where it can drip onto foods stored below. Preventing cross contamination takes some planning, and ensuring you are handling foods correctly.

Hand-to-food cross-contamination occurs when contaminated hands handle cooked or ready-to-eat foods. Bacteria are found throughout the body—on hair, skin, and clothing, in the mouth, nose, and throat, in the intestinal tract, and on open wounds, sores, scabs or scars. Bacteria often end up on the hands where they can easily spread to food. People can also pick up bacteria by touching raw food and then handling cooked or ready-to-eat food. The primary way of preventing hand-to-food contamination is to follow good hygiene procedures and wear disposable gloves which are kept clean and changed frequently.

Food-to-food cross-contamination can occur when raw or contaminated foods come into contact with ready to serve foods or surfaces that ready to serve foods also contact. Bacteria may also pass from equipment to food when the equipment that has touched food has not been properly cleaned and sanitized before being used to prepare another food.

Lastly, allergens can cross-contaminate foods, which can be very dangerous. Any food prepared in the presence of one of the 8 major food allergens, or even in the same vicinity or facility, can be contaminated and made unsafe to consume for highly susceptible individuals.


the "Danger Zone." When a food is in the temperature danger zone too long, it

can become unsafe. Many authorities recommend a 4-hour limit for foods in the

danger zone. In just 4 hours, one bacterium can become more than one million

bacteria. Best practice is to keep food below 41 °F or above 141 °F.

The time period when the food can be in the temperature danger zone includes

the purchasing, receiving, storing, preparing, cooking, holding and serving,

cooling, and reheating stages of the foodservice process. Follow state and local

public health department recommendations to control time and temperature at

each stage. At any point of the food production process when food could be in

the temperature danger zone, the internal temperature must be documented.

The following steps can prevent cross-contamination:

Purchase certified, inspected foods from certified, inspected vendors.

Be aware of the 8 major food allergens: wheat, tree nuts, peanuts, shellfish, fish, soy, milk, and eggs. Have a plan for how food workers will address customers asking about foods containing an allergen or an ingredient that may cause an allergic reaction for the customer, or were prepared in the same facility with an allergen.

Cook food to the required safe internal temperature and test with a food thermometer.

Label foods with their arrival date to track their storage time.


The following steps can prevent cross-contamination:

Discard foods that are past their “use by” or “expiration date”

Avoid bare hand food contact. Use clean gloves and change

gloves frequently.

Wash hands before putting on single-use gloves.

Wash hands properly, frequently, and at appropriate times.

Use utensils to handle food instead of your hands.

Do not use a utensil more than once to taste food that is to

be served or sold.

Eat and drink in designated areas to avoid the contamination

of exposed food, food equipment, utensils, linen, and Photo Credit: northshorekids.com


unwrapped single-service and single-use items or items that require protection.

Properly cover cuts, sores, and wounds.

Keep fingernails short, unpolished, and clean (no artificial nails).

Avoid wearing jewelry, except for a plain ring, such as a wedding band.

Store cooked foods and foods not for cooking ABOVE shelves where raw ingredients (e.g., raw meat and fish)

are stored.

Do not mix leftover foods with fresh or new food.

The following steps will help prevent chemical contamination of food:

Always use the least toxic cleaning and sanitizing products available for your needs.

Maintain a complete inventory of all chemicals, including cleaning and sanitizing agents, degreasers, and pest

control products.

Obtain and make readily available a Safety Data Sheet for every chemical used or stored at your establishment.

Train all employees on how to read and use Safety Data Sheets and container labels.

Train all employees on how to properly use all cleaning agents and chemicals that they are required to work

with.

Train all employees on the proper safety precautions to be taken with all cleaning products and chemicals,

including emergency spill, decontamination and clean up procedures.


Wash fresh fruits and vegetables with the rind on under cold, running water before peeling.

Wash all fresh produce that will be served whole, peeled, or cooked in cold, running water.

When preparing multiple foods at the same time, do not prepare raw meat on the same surface as raw fruits

or vegetables.

Clean utensils before switching between raw and

cooked foods.

Do not use uncooked meat juices or marinades while

cooking.

Use separate cutting boards for different foods, such as meats and fresh fruits and vegetables. Cut- ting boards should be cleaned and sanitized after each use.

If possible, prepare raw foods in a separate area from fresh foods that will not be cooked. For example, designate a special work surface for raw meat preparation away from the work surface used for salads and desserts.

Clean and sanitize equipment, work surfaces, and

utensils after preparing each food.

Use specific containers for various types of food products. Clearly label the containers with contents and date. For example, designate specific containers for thawing raw chicken, meat salad, and grated cheese.

If cleaning cloths are permitted for use by the state sanitation code, follow guidelines for use and maintenance in a sanitizing solution. Make sure cloths or towels used for wiping spills are not used for any other purpose. Cleaning cloths should be rinsed after each use and stored in a clean sanitizing solution.

Sanitize wiping cloths during and in-between use so they will not be a source of cross contamination. A wiping

cloth that has been used to clean a surface where raw food has been prepared can easily carry bacteria to

other areas, including to cooked food.

Wash and sanitize can openers on a regular schedule every day.

Never reuse single-use containers, such as old plastic jars or single-use plastic containers.

Clean and sanitize food preparation equipment such as the food slicer after each use.

Never reuse plastic wrap or aluminum foil. Throw it away after one use.

Touch dishes, trays, flatware, glasses, or serving utensils by contacting only the outside surface. Never touch

the surface where food will be placed or where a person’s mouth will touch.

When a new pan of food is added to the steam table, use a clean, sanitized utensil, not the utensil used in

the previous pan.

Chemical Contamination

Chemical contamination of food and personal injury can be easily prevented if chemicals are handled and stored properly. Employees should be trained on the basics of the OSHA-required Hazard Communication program. Instruction should be provided to all food service workers on the chemicals and materials that may be found in your



establishment and they are to be handled and used. Emergency procedures for spill clean up and accidental

contact with people should also be reviewed.

Always store chemicals in a designated and secure area away from food preparation or service areas.

Restrict chemical access to authorized personnel only.

Always store chemicals in their original and properly labeled containers. If smaller containers such as spray bottles are needed, ensure they are properly labeled as to their contents and precautions in their use.

Never place chemicals in food or beverage containers (e.g., soda cans). These are often mistaken for

food or beverages and may be accidentally consumed by children or impaired adults.

Never mix cleaning products such as bleach and ammonia. This can create toxic gasses.

Always follow the manufacturer’s directions for diluting and using cleaning and sanitizing products or

other chemicals. More is not always better.

Ensure all employees wash their hands thoroughly after handling chemicals and before resuming food

preparation or handling activities.

Utilize the services of a professional and licensed pest control service that is experienced in working in food service establishments.

Cleaning & Sanitizing Equipment

All surfaces that come in contact with food must be cleaned and sanitized. To clean a surface means to remove visible food particles—what can be seen on the surface. To sanitize a surface means to use either a chemical or heat to reduce the number of microorganisms or other contaminants to a level that is not harmful. The first step is cleaning; the second step is sanitizing. There are two primary methods of sanitizing — Chemical or Heat.

Chemical Sanitizing

Chemical sanitizing can be accomplished by immersing an object in, or wiping it down with, a sanitizing solution and allowing the solution to remain in contact with the surface for a specified amount of time. Use only Environmental Protection Agency (EPA) approved chemical sanitizers for food-contact surfaces. Household bleach can be used as a sanitizer only if the label indicates it is EPA registered. Mix, test, and use the sanitizing solution as recommended by the state and local public health departments. Chemical sanitizers should be tested often to ensure they are still working effectively. The manufacturer should provide specific information on mixing, storing, and first-aid instructions. The three most common chemical sanitizers are:

Chlorine

Iodine

Quaternary Ammonium Compounds (Quats)

Heat Sanitizing

Heat sanitizing involves exposing equipment to high heat for an adequate length of time. This may be done manually by immersing equipment into water maintained at a temperature of 171 ºF to 195 ºF for at least 30 seconds. In a dishwashing machine, a good rule of thumb is to wash at 150 ºF and rinse at 180 ºF. But re-



member, temperature may vary depending on the type of machine used and requirements of the state and

local public health departments. Thermometers and heat-sensitive tapes and labels are available for deter-

mining whether adequate sanitation temperatures have been achieved. Sanitizing is an important part of pre-

venting cross-contamination.

Characteristics of a Food-Safe Facility

Food-safe facilities are designed for easy cleaning and maintenance. The workflow prevents clean and soiled items from crossing paths during food production and service. The facility should also be well-maintained to prevent employee injury. It should be cleaned daily to prevent the build-up of dust, grease, garbage, and surplus items. To avoid pest infestation, all non-perishable dry food sources should be stored off the ground in sturdy storage containers. Food items should be checked regularly for spoilage. A thorough facility checklist is provided as an attachment to this Loss Control Alert. Here is an excerpt of the items included on the checklist:

Floors, walls, and ceilings are free of dirt, litter, and moisture.

The service line and serving stations are clean and neat.

Exhaust fans and hoods are clean and operating properly.

All storage areas, such as the dry storage room, refrigerators, and freezers are in excellent condition.

There is no damage or spoilage, no broken or torn packages, and no bulging or leaking cans.

Floors are clean, dry, and uncluttered.

Cleaning supplies and chemicals are stored away from food supply areas. Measuring utensils used for

chemicals are stored with the chemical and are never used with or near food.

Restrooms are convenient, clean, adequately stocked with soap and

paper towels, and have warm running water.

Spills are cleaned immediately.

Garbage containers are leak-proof, waterproof, pest-proof, durable, and

easy to clean and sanitize, and have tight-fitting lids.

Garbage is disposed of properly and promptly, and is kept away from

food preparation areas.

There is no evidence of infestation from bugs or other pests. A pest

control service provides regular service.

Considerations For Temporary Food Facilities (TFF)

A food service establishment that operates for a period of not more than fourteen (14) consecutive days in conjunction with a single event or cele- bration is often considered a temporary food facility, or temporary food establishment. This may include fairs and festivals or similar celebrations, as well as dinners or other events sponsored by organizations, serving food and open to the public. Temporary operations often require that the food service is set up outdoors or in other locations where keeping foods safe and sanitary is challenging.

Food service operators still need to follow all of the safety practices discussed for permanent facilities. Temporary employees or volunteers need to have a basic understanding of how improper handling of Potentially Hazardous Foods (PHFs) and poor hygiene can cause a foodborne illness. Someone at your food booth must be in charge during all hours of operation. This person is responsible for knowing the food sanitation rules



and the procedures within your establishment. This person can provide employees with information they need to perform their job properly. The Person in Charge (PIC) must inform employees that they cannot work when the employee is experiencing fever, sore throat, or gastrointestinal symptoms such as vomiting, diarrhea, and nausea. People with undiagnosed vomiting or diarrhea must not work with food for 24 hours after the symptoms have ended. The PIC is required to demonstrate knowledge of rules applicable to the food service operation, including the 8 major food allergens: wheat, tree nuts, peanuts, shellfish, fish, soy, milk, and eggs. Have a plan on how food workers will address customers asking about foods containing an ingredient that may cause an allergic reaction for the customer. The PIC should have a current a food manager training certificate.

Issues that are unique to the TFF’s include:

Set up of a temporary enclosure, which needs to be fully enclosed to protect against pests and ensure food

safety.

Need to provide an adequate flooring surface

Provide safe mechanism for cooking (microwave, grill, propane tank, etc.)

Limited lighting

Limited electrical connections and limited power provisions

Limited surface space for food preparation

Limited water source for food preparation and hand washing

The challenge of keeping food clean, elevated, and maintained at required temperatures outside the

temperature danger zone

Keeping disposable plates, cups, and utensils clean

Personal items must be kept away from the food and operations

Maintaining a clean, sanitary environment for several hours or days

By following the guidelines listed below, temporary food service operators can minimize the possibil-

ity of a foodborne illness:

All water used in the food booth must be from an approved public water system. A food booth may also

use commercially bottled water.

Set up a hand washing facility FIRST! This must be done before handling food and utensils. Use a sink with warm, running water or provide a 5-gallon container of warm water with a dispensing valve that provides a constant flow of water when opened. Provide a catch bucket for used water.

Provide dispensed soap, paper towels and a wastebasket. Do not use cloth towels to dry hands.

Home-canned or home-processed foods are Not Allowed

Food must either be prepared on-site or purchased from an approved source. An alternative to prepar-

ing the food on-site is to prepare the food in an approved kitchen such as a licensed restaurant.

Home-prepared foods must not be stored in the food booth or served to the public.

The booth should be set up to protect food from dust and other contaminants. Construct all counter tops and food preparation surfaces of non-absorbent, smooth and easy to clean materials. Consider where and how you will keep food safe from pests, such as storing food in closed containers and off the floor. Fans and screens are helpful in keeping out pests.



If the floor is graded to drain, the floor may be concrete, machine laid asphalt, dirt or gravel that is covered

with mats or suitable approved materials that effectively control dust and mud. Walls and ceilings may be

constructed out of materials that will protect the interior from the weather, dust and debris.

A commercial dishwasher, a three-compartment sink, or three containers large enough to accommodate the largest piece of equipment can be used to wash, rinse, and sanitize all equipment and utensils.

When using a three-compartment system, wash equipment and utensils with soapy hot water, rinse with hot water, immerse in sanitizer, and air dry. Sanitizer can be made up of 50-100 ppm of chlorine bleach or 200 ppm of quaternary ammonium. Use test strips that are made for the sanitizer you are using. The test strips will ensure that the sanitizer has been mixed according to manufacturer's directions. Test strips can be purchased from your food supplier or online.

Wiping cloths must be stored in a sanitizing solution between uses. Chlorine bleach is most commonly used for sanitizers. Use one (1) to two (2) teaspoons bleach per gallon of water. The chlorine concentration desired is 50 to 100 ppm. You can purchase test strips used for checking the chlorine concentration from your food supplier or online.

When the same surface is used for preparing raw and ready-to-eat foods, it must be washed, rinsed, and sanitized before preparing ready-to-eat foods. When you have used a food contact surface that is too big to move to the dish wash area, such as a stainless steel table, it will still have to be washed with soapy water, rinsed with clear water, and sanitized with an approved sanitizer.

The more heating and cooling steps in a recipe, the more chance germs have to grow. Improper cooling, reheating, hot holding and excessive food handling are major causes of foodborne illness outbreaks. To reduce the likelihood of a foodborne illness text missing here – or is this part of the next bullet?

Minimize reheating and cooling. Simplify recipes. Eliminate unnecessary steps and combine processes if possible. For example, use canned chili instead of preparing it fresh, or prepare taco meat just before serving rather than making it ahead of time where it would be cooled and reheated.

Avoid using leftovers.

Avoid advanced preparation of foods. For example, cook hamburgers or spring rolls to order rather than

cooking ahead of time and hot holding.

Minimize bare hand contact with raw animal foods. Use non-latex gloves, tongs, spatulas, or deli tissues to

handle food rather than bare hands.

Ready-to eat, potentially hazardous food held for more than 24 hours must be date-marked and used within 7

days.

Protect condiments (ketchup, mustard, creamer, or sugar) that customers will be using by providing squeeze

bottles, individual packets or dispensers.

Protect single service utensils that are available to customers. Store the handle up and out so that only the

handle will be touched, or provide individually wrapped utensils.

Store food and utensils in a place elevated above the floor.

Store food only in food-grade containers.



code identified in this publication. Page 13


Loss Control is a daily responsibility of your individual management. This publication is not a substitute for your own loss control program. The information that is

provided in this Alert should not be considered as all encompassing, or suitable for all situations, conditions, or environments. Each organization is responsible for

implementing their safety/injury/illness prevention program and should consult with legal, medical, technical, or other advisors as to the suitability of using the infor-

mation contained in this Alert. The information contained in this publication is intended for general informational purposes only and is not intended to constitute legal

advice or opinions. You should contact an attorney if you need legal advice and/or you have any questions concerning your obligations under any law, statute and/or

Protect food and utensils from dust and other contaminants.

Chemicals such as liquid bleach and detergents must be stored below and separate from the food and

utensils. Properly label all chemical containers.

All wastewater must be disposed of properly into a plumbed sewer or approved holding tank. Use a closed

container to collect the wastewater if not directly plumbed into sewer.

Have a plan on how you will prevent pests from contaminating your food and equipment.

Program and Policy

Food safety and employee safety are essential to running a foodservice operation. As part of all your efforts, you should develop a food safety program to document your plans and efforts toward keeping a safe and sanitary workplace. More details on programs, policies, training, and guidance can be found on our Everest website and are listed below.

Sources and Resources

Center for Disease Control – 2011 Foodborne Illness Study

Florida Atlantic University – Temporary Food Facility Model Food Safety Program

Food Safety.gov website

Food & Drug Administration (FDA) Food Code 2013

United States Department of Agriculture (USDA) Safe Food Handling Fact Sheets

United States Department of Agriculture (USDA) & National Food Service Management Institute

(NFSMI) – Serving It Safe Program

Remember, Specialty Insurance Group Loss Control offers services to help you in your loss prevention

efforts. If you would like more information about these services, visit our web site at

www.specialtyinsurancegroup.com.


http://www.specialtyinsurancegroup.com/

../specialtyinsurancegroup.com

Food Service Facility Safety Checklist


Directions: Use this checklist frequently to determine areas in your operations requiring corrective action. Record corrective action taken and keep completed records for future reference. The following items are generally accept- ed food safety practices but may not include every state or local health and food safety regulation that applies to your operations. For additional information on food safety and health regulations in your area, contact your local Health Department.

POLICIES

Foodservice manager is trained and certified in food safety

Required permits are current and prominently posted

Customers are warned about the presence of any of the 8 major food allergens: Wheat, tree nuts, peanuts,

shellfish, fish, soy, milk, and eggs

EMPLOYEE TRAINING

Food handlers have been trained in the following areas:

To answer customer questions about foods containing an ingredient that may cause an allergic reaction for the

customer or prepared in the same facility with an allergen

The proper hand washing procedure and the designated sinks

To wash hands when arriving for work and before donning single-use gloves

To wash hands before handling clean food service equipment and serving utensils

To wash hands after breaks, using the restroom, smoking, eating, using the phone, coughing or sneezing, using

cleaning chemicals and handling money

To wash hands after handling garbage, touching dirty aprons, clothing, or dirty surfaces, handling raw food,

clearing or cleaning tables or handling dirty plates or utensils

To wash hands after handling cleaning, sanitizing, pest control or other chemical products.

To change gloves each time a new task is begun

On food safety practices and procedures

Training has been documented

EMPLOYEE HYGIENE

Employees are wearing freshly laundered work clothes or uniforms with closed toe shoes

Clean aprons are available and are changed regularly or when they become soiled

Employees are not wear jewelry, or other loose items, that can fall into food

Employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, equipment, linens, and utensils

Employees have clean, trimmed, and unpolished fingernails. No artificial fingernails

Wounds, burns and sores are properly bandaged and covered with clean, single-use gloves

Food service employees have been instructed to immediately report any illness or injury that may make it un-

safe for them to work with food or utensils

Employees have been trained to promptly report any medical diagnosis which would require their removal from

food preparation


FACILITY HYGIENE

Floors, walls, and ceilings are reasonably free of dirt, litter, and moisture

Kitchen equipment and surfaces are cleaned on a regular schedule

Hand washing sinks that are not used for food preparation are provided and kept clean and sanitary. Water temp is at least 1000F

Hand sinks are stocked with soap and paper towels

Proper hand washing reminder signs are posted

The service line and serving stations are clean and neat

Exhaust fans, filters and hoods are clean and operating properly

Lighting is protected by covers to prevent broken glass from entering the food

All storage areas, such as the dry storage room, refrigerators, and freezers, are in excellent condition. There is no damage or spoilage, no broken or torn packages, and no bulging or leaking cans

Floors are clean, dry, and uncluttered

Employee eating and drinking is kept to designated areas

Cleaning supplies and chemicals are stored away from food supply areas. Measuring utensils used for chemi-

cals are stored with the chemical and are never used with or near food

Restrooms are convenient, clean, adequately stocked with soap and paper towels, and have warm running wa-

ter

Spills are cleaned up immediately

Garbage containers are leak-proof, waterproof, pest-proof, durable, and easy to clean and sanitize, and have

tight-fitting lids

Garbage is properly and promptly disposed. Boxes and containers are promptly removed

Garbage is kept away from food preparation areas

Outside doors have screens, are well-sealed and have self-closing devices

There is no evidence of pest infestation

A pest control service provides regular service

CHEMICAL CONTAMINATION PREVENTION

Toxicity assessment of cleaning chemicals has been completed. The least toxic cleaning / sanitizing products

are used

An inventory of cleaning /sanitizing agents, degreasers, pest control products, etc. is maintained and current

A current Safety Data Sheet is available for chemical products used or stored

All employees have been trained in using and understanding Safety Data Sheets and container labels

All employees have been trained on the proper and safe use of your chemical products

Chemical products are stored in a designated and secure area away from food preparation or service areas

Chemical access is restricted to authorized personnel only

All chemicals are stored in their original containers. If smaller containers such as spray bottles are used they

are properly labeled as to their contents and precautions

Chemicals are never placed in food containers such as soda cans or plastic bottles.

A licensed and insured pest control service is utilized



FOOD PREPARATION & SERVING PRACTICES

Food is purchased only from vetted and inspected vendors

Foods are labeled with their arrival date to track their storage time

Appropriate storage containers are used for each food products

Containers are clearly labeled with contents and date

Effective stock rotation and inventory controls prevent the use of foods past their “use by” or “expiration date”

Cooked foods and foods not for cooking are stored above, away from, or protected from shelves where raw in-

gredients (e.g., raw meat and fish) are stored

No uncooked meat juices or marinades are used

Frozen foods are thawed in the refrigerator or cooked to proper temperature directly from the frozen state and

are never thawed in the open air

Thawed food is not refrozen

Procedures are used to pass food through the temperature danger zone as quickly as possible, such as via ice

baths

Food is prepared in small batches to limit the time it is in the temperature danger zone

Food is cooked to the required safe internal temperature for the appropriate time

Food temperature is determined with a calibrated food thermometer

Bare-hand contact with ready-to-eat food is avoided

Proper utensils are available to handle food instead of using bare hands

Utensils are cleaned before switching between raw and cooked foods

Raw foods are prepared in a separate area from fresh foods that will not be cooked

Raw meats are not prepared on the same surface at the same time as fruits, vegetables or other foods

Fruits and vegetables are washed with the rind on under cold running water before peeling

Separate cutting boards are used for different foods, such as meats and fresh fruits and vegetables.

Cutting boards and surfaces are cleaned and sanitized after each use

All surfaces in the food handling / preparation area are cleaned on a scheduled basis

Utensils are not used more than once to taste food that is to be served or sold

Can openers are washed and sanitized on a regular schedule every day.

Single-use containers, such as old plastic jars or single-use plastic containers are not reused

All food preparation equipment, such as the food slicer, is cleaned and sanitized after each use

Plastic wrap and aluminum foil are not reused

Leftover foods are not mixed with fresh or new food

Dishes, trays, flatware, glasses, or serving utensils are only touched by the outside surface, not the surface

where food will be placed or where a person’s mouth will touch

When a new pan of food is added to the steam table, a clean, sanitized utensil is used, not the utensil used in

the previous pan

HOT HOLDING

Hot holding unit is clean

Food is heated to the required safe internal temperature before being placed in hot holding. Hot holding units

are not used to reheat foods

Hot holding unit is pre-heated before hot food is placed in unit

Temperature of hot food being held is at or above 140 ºF

Food is protected from contamination



REFRIGERATOR, FREEZER, AND COOLERS

Thermometers are present and calibrated

Temperature of cold food being held is at or below 41 ºF.NEED TEMP FOR FREEZERS

Units are kept clean and organized

Food is protected from contamination.

Food is stored 6 inches off floor or in walk-in cooling equipment

All food is properly wrapped, labeled, and dated

The FIFO (First In, First Out) method of inventory management is used

Temperature of all refrigerators, freezers and coolers is monitored and documented at the beginning and end of

each shift

FOOD STORAGE AND DRY STORAGE

Temperatures of dry storage areas are between 50 ºF and 70 ºF, or applicable jurisdictional requirement

Area is clean and organized

All food and paper supplies are stored 6 to 8 inches off the floor

Food is stored in original container or a food-grade container

All food is labeled with name and received date

Open bags of food are stored in containers with tight fitting lids and labeled with common name and date

The FIFO (First In, First Out) method of inventory management is used

There are no bulging or leaking canned goods

Food is protected from contamination

CLEANING AND SANITIZING

Three-compartment sink is properly set up for washing

Dishwashing machine is working properly (e.g., gauges and chemicals are at recommended levels)

Water is clean and free of grease and food particles

Water temperatures are correct for wash and rinse

If heat sanitizing is used, utensils are allowed to remain immersed in 171 ºF water for 30 seconds

If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is available to test chemical concentration

Sanitizing solutions have been tested

Small-ware and utensils are allowed to air dry

Cleaning cloths are rinsed after each use and stored in a clean sanitizing solution

Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils, or

the floor

UTENSILS AND EQUIPMENT

All small equipment and utensils, including cutting boards and knives, are cleaned and sanitized between uses

Small equipment and utensils are washed, sanitized, and air-dried

Work surfaces and utensils are clean

Work surfaces are cleaned and sanitized between uses

Thermometers are cleaned and sanitized after each use

Thermometers are calibrated on a routine basis

Can opener is clean

Drawers and racks are clean

Clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food

or a person’s mouth specialtyinsurancegroup.com


TEMPORARY FOOD COOKING & PREPARATION FACILITIES

All water used in the food booth is from an approved public water system or commercially bottled water

Proper hand washing capabilities exist ,such as warm running water, or provide a 5-gallon container of warm

water with a constant flow dispensing valve

A catch bucket or drain is present for used water

A soap dispenser, paper towels and a wastebasket are available

Cloth towels are not used to dry hands

Home-canned or home-processed foods are prohibited

Food is either prepared on-site, offsite at an approved kitchen or received from an approved source

Food protected from dust and other contaminants

Counter tops and food preparation surfaces are made of non-absorbent, smooth and easy to clean materials

Food is stored in closed food-grade containers off the floor

The floor is covered with mats or suitable approved materials that effectively control dust and mud

Walls and ceilings are constructed out of materials that will protect the interior from the weather, dust and debris

A commercial dishwasher, a three-compartment sink, or three containers large enough to accommodate the largest piece of equipment is present to wash, rinse, and sanitize all equipment and utensils

The three-compartment system has soapy hot water, hot rinse water and sanitizer

Test strips are used to verify effective sanitation

Wiping cloths are stored in a sanitizing solution between uses

When the same surface is used for preparing raw and ready-to-eat foods, the surfaces are washed, rinsed, and sanitized before preparing ready-to-eat foods

Non-latex gloves, tongs, spatulas, or deli tissues are used to handle food rather than bare hands

Condiments (ketchup, mustard, creamer, or sugar) that customers will be using are protected by providing

squeeze bottles, individual packets or dispensers

Single service utensils that are available to customers are stored with the handle up and out

Chemicals such as liquid bleach and detergents are stored below and separate from the food and utensils

Proper labels are present on all chemical containers



foodborne illness prevention for food service providers...sources and links to additional...

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