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R 5540 Food Safety
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R 5540 Food Safety
In order to implement the District’s Food Safety Program, standard operating procedures should be developed in the following area:
General Safety Considerations
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Prohibit bare hand contact with ready to eat foods
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Store chemicals away from food and food related supplies Personnel
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Require hand washing after restroom use, sneezing, coughing, or after performing any cleaning activity.
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Develop a policy for restricting or excluding ill employees from food production or preparation areas.
Product Procurement
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Follow recommendations for selecting vendors such as those found in State distributing agency vendor certification procedures.
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Develop buyer product specifications.
Receiving
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Reject all cans with swollen sides or ends, flawed seals and seams, rust or dents.
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Put perishable foods into the refrigerator or freezer immediately.
Storing
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Store all food and paper supplies 6 to 8 inches off the floor.
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Label all food with name of the school and delivery date.
Transporting
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Preheat transfer cart prior to use.
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Limit transport travel time to a maximum of 2 hours.
Holding
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Keep hot foods hot (above 135 ˚F) and cold foods cold (below 41 ˚F).
Preparation
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Do not keep food in the “danger zone” (between 41 ˚F and 135 ˚F) for more than 4 hours.
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Handle food with utensils, clean, gloved hands, or clean hands. (Bare hand contact with food during preparation should be limited. Bare hand contact with RTE foods should be prohibited.)
Cleaning / Sanitizing
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Use clean water, free of grease and food particles.
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Keep wiping cloths in sanitizing solution while cleaning.
Cooking and Documenting Temperatures
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Record all temperatures when they are taken.
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Use only a clean and sanitized thermometer when taking internal temperatures of food.
Cooling
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Cool rapidly by storing food in small batches in individual containers; cover loosely so that heat can escape quickly.
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Keep cold foods cold by pre-chilling ingredients for salads.
Reheating
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Transfer reheated food to hot-holding equipment only when the food reaches the proper temperature.
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Use only cooking ranges, ovens, steamers, and microwave ovens to reheat foods. Use hot-holding equipment only to maintain temperature and not for rapidly heating food.
View Policy
Last Updated: May 2018