•        General Guidelines:

•        Always keep cold food cold and frozen food frozen.

•        Food Safety Hazards:

•        Biological: Pathogens, bacteria, and parasites

•        Chemical: Cleaners and other chemicals

•        Physical: Glass, dirt, and other foreign objects

•        Personal Hygiene:

•        Wash hands properly, especially after using the restroom, handling raw food, touching your face, hair, or body, sneezing, coughing, or using a tissue.

•        Use gloves.

•        Keep nails short and clean.

•        Avoid wearing jewelry (except a plain metal band)

•        Cross Contamination Prevention:

•        Use gloves for ready-to-eat foods (primarily the produce station).

•        Use separate designated stations for packing meat and produce so they do not come into

•        contact

•        Always store meat, produce, and dry goods on separate shelves on our rolling racks (dry goods on top, produce in the middle, and meat on the bottom).

•        Cleaning and Sanitizing:

•        Clean walls, storage shelves, trash containers, and countertops frequently

•        Sanitize all surfaces used for food preparation.

•        Allow cleaned and sanitized surfaces to air dry to minimize contamination risk.

•        Temperature Control for Safety (TCS) Food:

•        Examples of TCS Food:

•        Eggs

•        Temperature Danger Zone:

•        Pathogens grow rapidly between 41°F and 135°F.

•        Keep hot food at 135°F or higher.

•        Keep cold food at 41°F or lower.

•        Keep frozen food at 0°F to -10°F.

•        Non-perishable items (cans, boxes) must be stored below 75°F and at least six inches off the floor and away from walls.

•        Common Allergies:

•        Handle these items with care, keep them separate from non-allergenic foods, and label them clearly.

•        Milk and dairy

•        Eggs

•        Wheat

•        Soy

•        Fish and shellfish

•        Peanuts and tree nuts