qm6202 lesson - monitor personal hygiene and sanitation in food service oper part 1

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6202 Lesson - Monitor Personal Hygiene and Sanitation in Food Service Operations

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LESSON

MONI TOR PERSONAL HYGI ENE AND SANI TATI ON I NFOOD SERVI CE OPERATI ONS

MOS Manual Tasks : 03- 5105. 04- 0026

OVERVI EW

ASK DESCRI PTI ON:

n t hi s l esson, you wi l l l ear n t o moni t or per sonal hygi ene and sani t at i on i n f oodser vi ce oper at i ons.

EARNI NG OBJ ECTI VE:

ASKS: I dent i f y t he procedures f or moni t or i ng personal hygi ene and sani t at i i n f ood ser vi ce oper at i ons.

ONDI TI ONS: You wi l l be gi ven i nf or mat i on f r om AR 30- 1, FM 10- 25, FM 10- 26, and MED 530.

TANDARDS: You wi l l moni t or per sonal hygi ene and sani t at i on i n f ood ser vi ce operat i ons i n accordance wi t h AR 30- 1, FM 10- 25, FM 10- 26, and TB M 530.

REFERENCES: The mat er i al cont ai ned i n t hi s l esson was der i ved f r om t he f ol l owi ng publ i cat i ons: AR 30- 1.FM 10- 25.FM 10- 26

TB MED 530.

I NTRODUCTI ON

As a subsi st ence of f i cer , one of your pr i mar y concer ns i s t he sani t at i on pr act i ces a di ni ng f aci l i t y. You r ecogni ze t he i mmedi at e danger of f oodbor ne i l l ness caused

by carel ess sani t at i on pr act i ces. Foodborne i l l ness may be caused by i mpr operst or age, mi shandl i ng of f ood, or cont ami nat i on of f ood t hat goes unchecked. Despimodern advances i n f ood handl i ng pr act i ces and equi pment , f oodborne di sease r emai na maj or pr obl em, but i t can be pr event ed t hr ough car ef ul moni t or i ng of f ood servi cpersonnel .

PART A - PERSONAL HYGI ENE

. I nspect i on of Per sonnel .

nsur e t hat t he f ol l owi ng gui del i nes ar e f ol l owed i n r egar d t o t he i nspect i on of f oser vi ce per sonnel .

a. Per sonnel Qual i f i cat i ons. Remember that onl y qual i f i ed per sonnel ar eaut hor i zed t o pr epar e f ood. Ther e ar e t wo ar eas of qual i f i cat i on. One i s medi caland i s di scussed i n par agr aph 2 bel ow. The ot her qual i f i cat i on i s t hat al l f oodser vi ce per sonnel must be i nst r uct ed i n t he pr i nci pl es and pr act i ces of f oodbor nei l l ness pr event i on and i n f i r st ai d f or choki ng.

ood ser vi ce at t endant s ( cont r act ci vi l i an, l ocal nat i onal s, et c. ) who ar e not f ul lqual i f i ed may, when aut hor i zed by t he i nst al l at i on medi cal aut hor i t y ( I MA) , be uset o ser ve f ood or t o per f or m l i mi t ed f ood pr epar at i on.

Mi l i t ar y per sonnel det ai l ed by dai l y dut y rost er may ser ve f ood and per f or m l i mi t edf ood pr epar at i on dut i es such as pr el i mi nar y veget abl e pr epar at i on.

naut hori zed personnel ar e not al l owed i n t he f ood pr eparat i on, st orage, or equi pme





or utensi l washi ng ar eas of a f ood ser vi ce f aci l i t y. Ensur e t hat si gns to t hi sef f ect ar e post ed.

b. Dai l y I nspect i ons. No per son shal l wor k i n a f ood ser vi ce f aci l i t y i n anycapaci t y unl ess cl ear ed f or speci f i c dut y by the I MA whi l e

o i nf ect ed wi t h a di sease i n a communi cabl e f or m t hat can be t r ansmi t t ed b f oods or who i s a car r i er of or gani sms t hat cause di sease.

o havi ng a boi l , an i nf ect ed wound, or an acut e respi r at or y i nf ect i on.

As the f ood servi ce of f i cer , you won' t conduct dai l y per sonnel i nspect i ons. Howeveyou shoul d ensur e t hat super vi sor s i n t he di ni ng f aci l i t y i nspect al l per sonneldai l y at t he st ar t of t he wor k per i od. I nst r uct super vi sor s t o r ef er per sons whoexhi bi t si gns of i l l ness, i ncl udi ng ski n di seases, di ar r hea i l l ness (admi t t ed orsuspected) , bur ns, boi l s, or cut s, t o t he I MA f or eval uat i on. Tel l t hem t o paypar t i cul ar at t ent i on t o

o f ood servi ce at t endant s who ar e speci f i cal l y aut hor i zed by t he I MA t o serve or other wi se handl e f ood and sani t i ze equi pment and ut ensi l s.

o det ai l ed mi l i t ar y per sonnel .

. Speci f i c Requi r ement s and Pr ohi bi t i ons.

he f ol l owi ng paragraphs set f or t h speci f i c r equi r ements and prohi bi t i ons concer ni n

f ood ser vi ce per sonnel ( dr ess, per sonal pr act i ces, dut i es, and medi calexami nat i ons) .

a. Gener al . I t i s i mpor t ant t hat you and t he f ood ser vi ce super vi sor ensur e t hal l f ood ser vi ce wor ker s mai nt ai n a hi gh degr ee of per sonal cl eanl i ness and conf ort o good hygi eni c pr act i ces dur i ng al l wor ki ng per i ods i n t he f ood ser vi ce f aci l i t y

( 1) Uni f or ms. Except dur i ng f i el d oper at i ons, whi t e, past el , or ot her l i ghol or ed uni f or ms t hat r eadi l y show accumul at i ons of soi l or di r t shal l be wor n by aempl oyees, i ncl udi ng ware washers and permanent f ood ser vi ce at t endant s. Thi s doenot appl y t o per sonnel st ocki ng canned, packaged, or ot her wi se f ul l y pr ot ect ed f ooor t o checkout cl er ks i n r et ai l f ood st or es. Mi l i t ar y per sonnel det ai l ed by dai l yr ost er t o wor k as f ood servi ce at t endant s and who ar e aut hor i zed on the ser vi ng l ior i n f ood pr epar at i on ar eas shal l wear cl ean, l i ght - col or ed uni f or ms or wear cl eal i ght - col ored apr ons over cl ean dut y uni f or ms. The wear i ng of r ound- necked "T"shi r t s as an out er gar ment i s accept abl e onl y whi l e t hey ar e per f or mi ng cust odi aldut i es.

( 2) J ewel r y. Wi t h t he except i on of pl ai n weddi ng bands, do not al l ow f oodservi ce per sonnel t o wear any j ewel r y such as br acel et s, wat ches, or si mi l ar i t emswhi l e pr epar i ng or handl i ng f ood.

( 3) Hai r Rest r ai nt s. Ensur e t hat t he f ood ser vi ce ser geant s and f i r st cookr equi r e t hat ef f ect i ve hai r r est r ai nt s ar e wor n by al l per sonnel wor ki ng i n f oodser vi ce f aci l i t i es. Such hai r r est r ai nt s must ef f ecti vel y pr event hai r f r oment er i ng f ood or f al l i ng ont o f oodcont act sur f aces.

Hai r r est r ai nt s shal l be kept cl ean. Det er mi ni ng t he adequacy of hai r r est r ai nt s ia command r esponsi bi l i t y. Per sonnel wi t h hai r , i ncl udi ng f aci al hai r , t hat cannot

be adequat el y r est r ai ned shal l be pr ohi bi t ed f r om f ood ser vi ce oper at i ons.

b. Empl oyee Pract i ces. You shoul d al l ow empl oyees t o consume f ood onl y i ndesi gnated di ni ng areas. Locat e an empl oyee di ni ng area i n an area where t hecont ami nat i on of ot her f ood, equi pment , ut ensi l s, or ot her i t ems t hat needpr ot ect i on wi l l not occur . Thi s requi r ement i s not i nt ended t o pr ohi bi t r eci petest i ng or t he consumpt i on of dr i nki ng wat er . Reci pe t est i ng shal l be accompl i sheby t he use of cl ean, sani t i zed ut ensi l s. Por t i ons of f ood wi t hdr awn f or t est i ngshal l be di scar ded as f ood wast e. Ut ensi l s shal l be cl eaned and sani t i zed bef or er euse.

( 1) Use of Tobacco. Ensur e t hat per sonnel do not use tobacco i n any f ormwhi l e they are engaged i n f ood pr eparat i on or servi ce or whi l e t hey ar e i n equi pmeand ut ensi l washi ng or f ood pr eparat i on areas. See t hat an ar ea i s desi gnated whe





personnel are permi t t ed t o use tobacco. Ensure t hat personnel do not r esume workaf t er usi ng t obacco wi t hout washi ng t hei r hands. Ensur e t hat si gns t o t hi s ef f ectare post ed.

( 2) Washi nq of Hands and Fi ngernai l s. Ensure t hat personnel t horoughl y wast hei r hands and t he exposed por t i ons of t hei r ar ms at t he begi nni ng of t hei r dut y;af t er usi ng t oi l et f aci l i t i es, af t er usi ng t obacco, bet ween handl i ng soi l ed andcl ean ut ensi l s and equi pment , af t er per f or mi ng cust odi al dut i es ( i ncl udi ng handl i ngar bage or t r ash) , and addi t i onal l y as of t en as necessary to mai nt ai n a hi gh l evelof per sonal cl eanl i ness. Si gns t o t hi s ef f ect shal l be post ed.

c. Cust odi al Dut i es. Ensur e t hat personnel who handl e or ser ve f ood do not cl el at r i nes, gar bage cans, sewer s, dr ai ns, gr ease t r aps, or per f or m si mi l ar cust odi aldut i es dur i ng t he per i od of f ood pr epar at i on. Thi s sti pul at i on i s not i nt ended t odi mi ni sh cooks' r esponsi bi l i t i es t o mai nt ai n "cl ean- as- you- go" pr ocedur es or t opr ohi bi t per sonnel f r om per f or mi ng cust odi al dut i es at t he ends of t hei r shi f t s.

d. Medi cal Exami nat i ons. Ensur e t hat t he gui del i nes concer ni ng medi calexami nat i ons t hat ar e set f or t h bel ow ar e f ol l owed.

( 1) Per sonnel Ref er r ed t o t he I nst al l at i on Medi cal Aut hor i t i es ( I MA) bySupervi sor s. Ensure t hat personnel who have been absent f r om work because of communi cabl e di sease ( i ncl udi ng di ar r heal di sease) ar e r ef er r ed t o t he I MA f or adet er mi nat i on as t o f i t ness f or dut y pr i or t o r esumi ng wor k. Per sons so r ef er r edshal l be eval uat ed and, i f f ound f i t , shal l be pr ovi ded a wr i t t en cl ear ance si gnedby a physi ci an who aut hor i zed t he r etur n t o dut y of t he f ood empl oyee.

ee t hat per sonnel r ef er r ed f or medi cal eval uat i on pr ovi de t hei r super vi sor s wi t h awr i t t en st at ement si gned by a physi ci an del i neat i ng dut y l i mi t at i ons, i f any, orst at i ng t hat t he i ndi vi dual i s f i t f or dut y as a f ood ser vi ce empl oyee.

( 2) Preempl oyment and Per i odi c Medi cal Exami nat i ons. The I MA shal l determit he need f or and/ or ext ent of pr eempl oyment and per i odi c medi cal exami nat i ons.Based upon l ocal ci r cumst ances, t he I MA shal l al so r equi r e medi cal exami nat i ons wht hey are necessar y t o detect and cont r ol f oodborne di seases. The I MA shal lest abl i sh and di ssemi nat e a wr i t t en pol i cy, a copy of whi ch shal l be f or war ded t ot he MACOM sur geon.

reempl oyment and per i odi c medi cal exami nat i ons of f ood ser vi ce per sonnel wi t hi n thcont i nent al Uni t ed St at es ( CONUS) are not nor mal l y r equi r ed. Such exami nat i ons gia f al se sense of secur i t y t o empl oyees and supervi sory per sonnel . Pl ace emphasi sand r esour ces, i nst ead, upon t r ai ni ng f ood servi ce per sonnel i n per sonal hygi ene,f ood sani t at i on, and di sease cont r ol .

PART B - SANI TATI ON STANDARDS

. Faci l i t y Mai nt enance St andar ds.

aci l i t y mai nt enance i ncl udes pl umbi ng, st eam, t oi l et s, handwashi ng f aci l i t i es,gar bage and r ef use, i nsect and r odent cont r ol , and t he st or age of l i nens andcl ot hes. The f ol l owi ng st andar ds ar e t o be met i n mai nt ai ni ng t he di ni ng f aci l i t y

a. Pl umbi ng. Pl umbi ng st andards ar e as expl ai ned i n t he f ol l owi ng par agr aphs.

( 1) Gui dance. Ensur e t hat pl umbi ng i s si zed, i nst al l ed, mai nt ai ned, andoperated i n accor dance wi t h the appl i cabl e pl umbi ng code requi r ed by Depart ment ofDef ense ( DOD) Const r uct i on Cr i t er i a Manual 4270. 1- M.

( 2) Pr ohi bi t i ons. The f ol l owi ng pr ohi bi t i ons appl y i n di ni ng f aci l i t ypl umbi ng.

( a) Cr oss- Connect i ons Between Pot abl e and Non- Pot abl e Water Suppl y Li nesAl l ow no cr oss- connect i on between the potabl e water suppl y and any nonpotabl e watesuppl y or any ot her sour ce of pol l ut i on t hat mi ght cont ami nate the pot abl e wat ersuppl y.

( b) Possi bl e Backf l ow. Ensur e t hat t he pot abl e wat er syst em i s i nst al l et o pr ecl ude t he possi bi l i t y of backf l ow. Make sur e t hat devi ces ar e i nst al l ed t o





pr ot ect agai nst backf l ow and back si phonage at al l f i xtur es and equi pment i n whi chan ai r gap at l east t wi ce t he di amet er of t he wat er suppl y i nl et i s not pr ovi dedbet ween t he wat er suppl y i nl et and t he f i xt ur e' s f l oor - l evel r i m.

o Protect i on of Equi pment i n Whi ch Food, Por t abl e Equi pment , or Ut ensi l s ar e Pl aced. Except f or proper l y t r apped open si nks, al l ow no di r ect connect i on between the sewage syst em and any dr ai ns or i gi nat i ng f r om equi pment i n whi ch f ood, por t abl e equi pment , or ut ensi l s ar e pl aced. When a di shwashi ng machi ne l ocat ed wi t hi n f i ve f eet of a t r apped f l oor dr ai n, make cer t ai n t hat t he di shwasher wast e out l et i s connect ed di r ect l y on t he

i nl et si de of a pr oper l y vent ed f l oor dr ai n t r ap when per mi t t ed appl i cabl e pl umbi ng code.

o Bar and Fount ai n Si nks. Do not al l ow bar and f ount ai n si nk t r ap t o be vent ed except when si nks i n bar s, soda f ount ai ns, and count er s are l ocat ed so t hat t r aps servi ng such si nks cannot be vent ed. I n t hi s case, ensur e t hat t he si nk dr ai ns di schar ge t hr ough an- ai r gap or - ai r br eak- - i nt o a dr ai n, si nk, or hopper t hat i s pr oper l y t r apped or vent ed.

( 3) Gr ease Tr aps. Ensur e t hat gr ease t r aps ar e l ocat ed so as t o be easi l yaccessi bl e f or servi ci ng. I n new const r uct i on or r enovat i on, ensur e t hat gr easet r aps ar e ext er nal t o t he bui l di ng.

( 4) Food Wast e Gr i nder s. Ensur e t hat gr i nder s ar e desi gned, i nst al l ed, and

mai nt ai ned i n accordance wi t h cur r ent Ameri can Soci ety of Sani t ary Engi neers ( ASSEst andards and appl i cabl e pl umbi ng codes.

e sur e t hat al l f ood- wast e gr i nders are pr ovi ded wi t h an adequate suppl y of water a suf f i ci ent f l ow r at e t o ensur e t he pr oper - f unct i oni ng of t he uni t .

Do not al l ow f ood servi ce personnel t o connect f ood- waste gr i nders so t hat t heydi scharge thr ough a gr ease t r ap.

nsur e t hat f ood- waste gr i nders ar e easi l y cl eansed and are kept cl ean.

( 5) Fl oor Dr ai ns. Ensur e t hat pr oper l y i nst al l ed, t r apped f l oor dr ai ns ar epr ovi ded i n f l oor s t hat ar e wat er - f l ushed f or cl eani ng or t hat r ecei ve di schar ges wat er or ot her f l ui d wast e f r om equi pment or i n ar eas i n whi ch pr essur e spr aymethods of cl eani ng equi pment are used. Where equi pment di schar ges ont o t he f l oorensure t hat t he dr ai n i s equi pped wi t h a sump and a removabl e pr otect i ve gr ate torecei ve t he wast e. Be sur e t hat such f l oor s ar e const r uct ed onl y of seal edconcr et e, cer ami c t i l e, or si mi l ar mat er i al s and ar e gr aded t o dr ai n.

b. St eam. Ensur e t hat st eam used f or cl eani ng or di si nf ect i ng f oodcont actsur f aces i s f r ee f r om any mat er i al s or addi t i ves ot her t han addi t i ves i n t heconcent r at i on al l owed i n 21 CFR 173. 310.

c. Toi l et s. Ref er t o t he f ol l owi ng gui del i nes f or i nf or mat i on gover ni ng t hei nst al l at i on and desi gn of t oi l et f i xt ur es and suppl i es.

( 1) I nst al l at i on. Ensur e t hat adequat e t oi l et f aci l i t i es as pr escr i bed by CFR 1910. 141 ar e pr ovi ded at each f ood ser vi ce f aci l i t y and t hat t oi l et s areconveni ent l y l ocat ed and accessi bl e f or use by al l f ood ser vi ce per sonnel .

e sur e t hat ( except f or car r yout or st and- up t ype oper at i ons) adequate, conveni entt oi l et f aci l i t i es ar e pr ovi ded f or pat r ons.

n new f aci l i t i es and r enovat i on, ensur e t hat separ at e t oi l et f aci l i t i es ar e pr ovi df or pat r ons and st af f .

( 2) Desi gn. Ensur e t hat t oi l et s and ur i nal s . ar e const r ucted and i nst al l edso t hey can be easi l y cl eansed.

e sur e t hat door s to al l t oi l et r ooms ar e of t i ght - f i t t i ng, sel f - cl osi ng, ver mi n-r oof const r uct i on.

n exi st i ng const r uct i on, ensur e that mechani cal or nat ur al vent i l at i on i s pr ovi ded





and t hat , i n new const r uct i on, . mechani cal exhaust vent i l at i on t o t he out door s i sprovi ded.

( 3) Fi xt ur es and Suppl i es. Ensur e t hat t oi l et f i xt ur es, i ncl udi ng r ooms anf i xt ur es, ar e kept cl ean and i n good r epai r and t hat adequat e suppl i es are pr ovi de

( 4) Si gns. Make sur e t hat si gns ar e conspi cuousl y post ed, di r ect i ng al lper sonnel t o wash t hei r hands af t er usi ng t he t oi l et and t hat mul t i l i ngual si gns aprovi ded when appr opr i ate.

d. Handwashi ng Faci l i t i es. Ensur e t hat f ood ser vi ce ser geant s r equi r e al l f ood

ser vi ce f aci l i t i es t o pr ovi de adequat e, conveni ent l y l ocat ed l avat or y f aci l i t i es ff ood ser vi ce per sonnel and t hat t hey r equi r e t hat separ at e pat r on f aci l i t i es bepr ovi ded t o t he maxi mum ext ent possi bl e.

( 1) Locat i ons. Locat e l avat or i es f or f ood ser vi ce per sonnel t hr oughout f oopr epar at i on ar eas, behi nd or adj acent t o ser vi ng ar eas, wi t hi n ut ensi l washi ngar eas, and wi t hi n t oi l et r ooms or vest i bul es t o per mi t conveni ent and expedi t i oususe by al l per sonnel at t hei r wor k st at i ons. Do not al l ow si nks used f or f oodpr eparat i on and/ or t he washi ng of equi pment and ut ensi l s t o be used f or handwashi n

( 2) Fi xtur es and Suppl i es. Ensur e t hat each l avat or y i s pr ovi ded wi t h hotand col d water t empered by means of a mi xi ng val ve or combi nat i on f aucet and hand-l eani ng soap or det ergent .

n new or r enovat ed f aci l i t i es, bl ade- t ype, wr i st - oper at ed f aucet s and det er gent

di spensers ar e pr ovi ded.

nsur e t hat a suppl y of di sposabl e t owel s or commer ci al l y l aunder ed r ol l er t owel s ia di spenser conf or mi ng wi t h NSF Cr i t er i a C- 6 i s pr ovi ded at each l avat or y or t hatwar m ai r hand dr yer s may be subst i t ut ed f or di sposabl e or r ol l er t owel s i nl avat or i es used sol el y by pat r ons. Do not per mi t war m ai r hand dr yer s t o be t hesol e means of hand dr yi ng at empl oyee l avat or i es. Ensur e t hat wast e cont ai ner s arprovi ded.

e. Garbage and Ref use. Ref er t o t he f ol l owi ng st andar ds concer ni ng t he st orageand handl i ng of garbage and ref use.

( 1) Cont ai ner s. Ensur e t hat gar bage and r ef use cont ai ner s ( i ncl udi ngdumpst er s, compactor s, and compactor syst ems) are nonabsorbent , l eak- pr oof , easi l ycl eansed, and i nsect and r odent - pr oof .

( a) Cont ai ners i n Food Preparat i on and Ut ensi l Washi ng Ar eas. Ensur e t hcont ai ners used i n f ood pr eparat i on and ut ensi l washi ng ar eas ar e kept cover ed whet hey ar e not i n use.

( b) Cont ai ners St ored Out si de of t he Est abl i shment and Requi r ed Number .Ensur e t hat cont ai ner s st or ed out si de of t he est abl i shment ar e pr ovi ded wi t h t i ghti t t i ng l i ds, door s, or cover s and t hat , i n cont ai ner s desi gned wi t h dr ai ns, dr ai npl ugs ar e i n pl ace at al l t i mes, except dur i ng cl eani ng. Ensur e suf f i ci entcont ai ner s are avai l abl e t o hol d al l gar bage and ref use bet ween pi ckup per i ods.

( c) Cl eani ng. Ensur e t hat soi l ed cont ai ner s, dumpst er s, and compact or s cl eaned at a f r equency est abl i shed by t he I MA; t hat sui t abl e f aci l i t i es, i ncl udi nghot water and detergent or st eam, are pr ovi ded and used f or washi ng cont ai ners; an

t hat bul k cont ai ner s ar e cl eaned usi ng pr essur e spr ay or st eam- gener at i ngequi pment . Ensur e t hat l i qui d wast e f r om compact i ng or cont ai ner cl eani ngoper at i ons are di sposed of t hr ough a sani t ary sewer .

( 2) St or age. Use t he f ol l owi ng gui del i nes concer ni ng st or age ar eas andmat er i al s.

( a) Prohi bi t i ons. Ensur e t hat gar bage and r ef use ar e st or ed i n ver mi n-r oof cont ai ner s. Do not per mi t t he out si de st or age of unpr ot ect ed pl ast i c bags orwet - st r engt h paper bags or bal ed uni t s cont ai ni ng gar bage or r ef use. Advi se f oodservi ce per sonnel t hat car dboar d or ot her packagi ng mat er i al t hat does not cont ai ngarbage or f ood wast es need not be st ored i n covered cont ai ners and t hat , t o r educvol ume, car dboar d boxes shoul d be br oken down bef ore t hey are pl aced i n dumpst ers.





( b) I nt ernal St orage Rooms. Ensure t hat , when t hey are pr ovi ded, garbagor r ef use st orage r ooms are const r uct ed of easi l y cl eansed, nonabsorbent , washabl emat er i al s; ar e kept cl ean; ar e i nsect and r odent - pr oof ; and ar e l ar ge enough t ost ore t he garbage and r ef use between pi ckup per i ods.

( c) Out si de St or age Ar eas. Use t he f ol l owi ng st andar ds concer ni ng t he sand sur f ace of out si de st or age ar eas.

o Si ze. Where out si de st or age areas or encl osures ar e pr ovi ded, ensure t hat such areas ar e l arge enough t o st ore t he garbage an ref use cont ai ners and are kept cl ean.

o Sur f ace of St orage Ar ea. Ensur e t hat gar bage and r ef use cont ai ners, dumpst ers, and compactor syst ems l ocat ed out door s a st ored on or above a smoot h sur f ace or st ored on nonabsor bent mat er i al such as concr et e or machi ne- l ai d asphal t t hat i s kept cl ean and mai nt ai ned i n good r epai r .

f . I nsect and Rodent Cont r ol . Because of si gni f i cant pot ent i al f orcont ami nat i on, you must ensure t hat ef f ect i ve measures ar e used t o mi ni mi ze t hepr esence of r odent s, f l i es, cockr oaches, and ot her ver mi n at f ood ser vi cef aci l i t i es. See AR 40- 5 and TM 5- 632 f or addi t i onal gui dance.

( 1) Openi ngs. Advi se f ood servi ce per sonnel t o pr ot ect out si de openi ngsagai nst t he ent r ance and shel t er of ver mi n and ent r ance of i nsect s by t i ght - f i t t i nsel f - cl osi ng door s; cl osed wi ndows; screeni ng; appr oved, cont r ol l ed ai r cur r ent s;

ot her means. Advi se f ood servi ce per sonnel not t o use scr eeni ng mat er i al t hat i sl ess t han 16 mesh t o t he i nch. When used, ensure t hat mechani cal ai r curr ent s ar ei nst al l ed i n accordance wi t h NSF St andard 37.

( 2) El ectr i c Fl yi ng I nsect Cont r ol . Your per sonnel may use el ect r i c f l yi ngi nsect cont r ol devi ces ( i . e. , ul t r avi ol et el ectr ocut i ng f l y gr i ds) i n f ood ser vif aci l i t i es pr ovi ded t he f ol l owi ng cri t er i a ar e met :

o The devi ces ar e l i st ed as appr oved by Under wr i t er Laborat or i es ( UL) or anot her i ndependent t est i ng l aboratory accept abl e t o The Sur geo General .

o The devi ces ar e used as an adj unct t o pr i mar y cont r ol measur es.

o The devi ces ar e const r uct ed, operat ed, and l ocat ed so as t o precl ud t he cont ami nat i on of f ood and f oodcont act sur f aces.

o The l ocat i on of t he devi ces does not pose an el ect r i cal shock hazar t o empl oyees or pat r ons.

( 3) El ect r oni c Rodent Cont r ol Devi ces. Your per sonnel may not use el ect r on( ul t r asoni c or magnet i c) r odent cont r ol devi ces because such use has not beenapproved by t he Ar med For ces Management Boar d.

g. Li nens and Cl ot hes St or age. Ensur e t hat cl ean cl ot hes and l i nens ar e st or edi n a cl ean pl ace and pr ot ect ed f r om cont ami nat i on unt i l used.

. Cl eani ng.

mpl oy t he f ol l owi ng st andar ds concer ni ng cl eani ng mat er i al s, cl eani ng f r equency, amet hods of manual and mechani cal cl eani ng.

a. Aut hor i zed Cl eani ng Mat er i al s. The f ol l owi ng mat er i al s ar e aut hor i zed f or ui n cl eani ng f ood ser vi ce f aci l i t i es.

( 1) Wi pi ng Cl ot hs. Ensur e f ood ser vi ce ser geant s do r i ot al l ow f ood ser vi cper sonnel t o use sponges and sponge- t ype cl ot hs i n f ood ser vi ce f aci l i t i es. The uof si ngl e- use paper t owel s or di sposabl e cl ot hs i s pr ef er r ed t o t he use of r eusablwi pi ng cl ot hs, especi al l y i n cl eani ng f oodcont act sur f aces. I f r eusabl e wi pi ngcl ot hs are used, ensure that f ood servi ce personnel empl oy t he f ol l owi ng measur es:

o Use onl y cl ean, dr y cl oths t hat have been used f or no ot her pur pose t o wi pe up f ood spi l l s on t abl ewar e, such as pl at es or bowl s bei ng





served t o t he consumer .

o Use cl ean cl oths t o wi pe up f ood spi l l s on ki t chenwar e and f ood-cont act sur f aces of equi pment and r i nse t hese cl ot hs f r equent l y i n sani t i z i ng sol ut i on.

o Keep cl oths used f or cl eani ng nonf oodcont act surf aces of equi pment such as count er s, di ni ng t abl et ops, and shel ves cl ean and do not u t hem f or any ot her pur pose.

( 2) St eel Wool . Do not al l ow t he use of st eel wool and st eel wool pads f or

cl eani ng f oodcont act sur f aces.( 3) Det er gent s and Sani t i zer s. Ensur e t hat det er gent s and sani t i zer s ar e

used i n accor dance wi t h t he manuf act ur er ' s l abel i nst r uct i ons and onl y f or t hoseappl i cat i ons speci f i ed on t he l abel and t hat onl y det er gent s and sani t i zer s l i st edi n US Depart ment of Agr i cul t ur e ( USDA) Publ i cat i on No. 1373 as appr oved f or t hei nt ended use ar e empl oyed. Ensur e t hat any sani t i zers t hat ar e used ar e l i st ed asnot r equi r i ng a potabl e wat er r i nse and are r egi st ered wi t h t he Envi r onment alProt ect i on Agency (EPA) f or f ood ser vi ce use.

b. Cl eani ng Frequency. Use t he f ol l owi ng gui del i nes concer ni ng t he f r equencywi t h whi ch di ni ng equi pment and ut ensi l s ar e cl eaned.

( 1) Tabl ewar e. Ensur e t hat t abl ewar e i s washed, r i nsed, and sani t i zed af t eeach use.

( 2) Ki t chenware and Food- Cont act Sur f aces of Equi pment and Ot her Ut ensi l s.Ensur e t hat ki t chenware and f oodcont act sur f aces of equi pment and other ut ensi l sar e washed, r i nsed, and sani t i zed af t er each use and f ol l owi ng any i nt er r upt i on ofoper at i on dur i ng whi ch cont ami nat i on may have occur r ed. I t ems of si gni f i cancei ncl ude t he f ol l owi ng; o Cut t i ng boar ds.

o Kni ves.

o Sl i cers .

o Mi xer s.

o Gr i nder s.

o Food pr epar at i on si nks.

o Fr ozen desser t machi nes.

( 3) Equi pment and Ut ensi l s Used t o Pr epare Potent i al l y Hazar dous Foods( PHFs) . Wher e equi pment and ut ensi l s ar e used f or t he pr epar at i on of pot ent i al l yhazar dous f oods ( PHFs) on a cont i nuous or pr oduct i on- l i ne basi s, ensur e thatut ensi l s and f oodcont act sur f aces of equi pment ar e washed, r i nsed, and sani t i zed i nt erval s t hr oughout t he work per i od. Thi s schedul e i s appr oved by t he I MA and i sbased upon f ood temperatur e, t ype of f ood, and amount of f ood debr i s accumul at i on.

( 4) Food- Cont act Sur f aces of Gr i l l s, Gr i ddl es, Et c. Make sur e t hat t he f ooont act sur f aces of gr i l l s, gr i ddl es, and si mi l ar cooki ng devi ces and t he cavi t i esand door seal s of mi cr owave ovens are cl eaned at l east once per operat i ng shi f t .

Thi s r equi r ement does not appl y t o equi pment prot ect ed f r om cont ami nat i on and notused or ot her wi se soi l ed. Ensur e t hat t he f oodcont act sur f aces- of al l cooki ngequi pment ar e kept f r ee of encr ust ed gr ease, f ood debr i s, and other accumul atedsoi l .

( 5) Deep Fat Fryer s. Ensur e t hat deep- f at f r yer s ar e dr ai ned, t he f atst r ai ned, and t he i nt er nal sur f aces wi ped cl ean of soi l and debr i s at t he end of each day' s use; t hat ext er nal sur f aces ar e cl eaned dai l y; and t hat deep- f at f r yer sar e cover ed wi t h a t i ght - cl osi ng l i d when t hey ar e not i n use.

( 6) NonFood Cont act Sur f aces. Ensure t hat nonf oodcont act sur f aces of equi pment are cl eaned as of t en as necessary t o keep t he equi pment f r ee of t heaccumul at i on of dust , di r t , f ood par t i cl es, and ot her debr i s.





c. Manual Cl eani ng and Sani t i zi ng. Gui dance concerni ng manual cl eani ng andsani t i zi ng i s cont ai ned i n MI L- HDBK- 740. Wher e conf l i ct s bet ween i nst r uct i on i n tMI L STD and t hi s subcour se, as based upon TB MED 530, exi st , f ol l ow t hi s subcour se

( 1) Si nk and Dr ai nboar ds. For t he manual washi ng, r i nsi ng, and sani t i zi ng utensi l s and equi pment , ensure t hat a si nk wi t h not f ewer t han thr ee compart ment s provi ded and used and that t he si nk compar t ment s ar e l ar ge enough t o accommodat e tequi pment and ut ensi l s. I n new const r uct i on or r enovat i on, ensure t hat eachcompar t ment of t he si nk i s i ndi vi dual l y suppl i ed wi t h adequat e hot and col d pot ablr unni ng wat er .

nsur e t hat dr ai nboar ds or easi l y movabl e di sh tabl es of adequat e si ze ar eo pr ovi ded f or t he pr oper handl i ng of soi l ed ut ensi l s pr i or t o washi n

and f or cl eaned ut ensi l s af t er t hey have been sani t i zed.

o l ocat ed so as not t o i nt er f er e wi t h t he pr oper use of t he di shwashi f aci l i t i es.

( 2) Fi xed Equi pment and I t ems t oo Lar ge t o Fi t i n t he Si nk. Make sur e t hatf i xed equi pment and ut ensi l s and equi pment t oo l arge t o be cl eaned i n si nkcompart ment s are pr ef l ushed or pr escr aped, washed wi t h hot detergent sol ut i on,r i nsed, and sani t i zed i n accor dance wi t h ( 4) bel ow.

( 3) Sequence. Except f or f i xed equi pment and ut ensi l s t oo l ar ge t o becl eaned i n si nk compar t ment s, ensur e t hat manual washi ng, r i nsi ng, and sani t i zi ng

are conduct ed i n the f ol l owi ng sequence:

o Cl ean si nks pr i or t o use.

o Pref l ush or pr escr ape equi pment and ut ensi l s and, when necessar y, pr esoak t hem t o r emove gr oss f ood par t i cl es and soi l . Ensur e t hat t he pr ef l ush water t emperatur e does not exceed 80°F ( 27°C) .

o Ensure t hat equi pment and ut ensi l s are thoroughl y washed i n t he f i r compart ment wi t h a hot ( 120- 125°F) ( 49- 52°C) detergent ( soapy) sol ut i on t hat i s kept cl ean.

o Be cer t ai n t hat equi pment and ut ensi l s are r i nsed f r ee of det er gent and abr asi ves wi t h hot ( 120- 140°F) ( 49- 60°C) cl ean water i n t he second compar t ment .

o Make sur e t hat equi pment and ut ensi l s are sani t i zed i n t he thi r d compart ment accor di ng t o one of t he methods out l i ned i n par agr aph 2b( 4) .

( 4) Sani t i zi ng. Ensur e t hat t he f oodcont act surf aces of al l equi pment andut ensi l s ar e sani t i zed by

o i mmer si on f or at l east 1/ 2 mi nut e i n cl ean, hot wat er at a t emperatur e of at l east 170°F ( 77°C)

or

o i mmer si on f or at l east one mi nut e i n a cl ean sol ut i on cont ai ni ng at

l east 50 par t s per mi l l i on ( ppm) of avai l abl e chl or i ne* as a hypochl or i t e at a t emper at ur e of at l east 75°F ( 24°C) , but not mor t han 110°F ( 43°C)

* One tabl espoon of househol d- t ype chl or i ne bl each i n f our gal l ons of wat er pr ovi des a st ar t i ng sol ut i on of appr oxi mat el y 50 ppm avai l abl e chl or i ne. When chl or i ne bl each i s used as a sani t i ze t he concent r at i on of avai l abl e chl or i ne shal l be checked f r equent l y wi t h a t est ki t or chl or i ne t est paper .

or

o i mmer si on f or at l east one mi nut e i n a cl ean sol ut i on cont ai ni ng at l east 12. 5 ppm of avai l abl e i odi ne* and havi ng a pH not hi gher t ha





5. 0 at a temper atur e of at l east 75°F ( 24°C) , but not more than 110°F ( 43°C)

* I odi ne sol ut i ons ar e pr ef er r ed because of l ower vol at i l i t y and vi si bl e evi dence of t he pr esence of t he act i ve i ngr edi ent i n t h sol ut i on.

or

o i mmersi on i n a cl ean sol ut i on cont ai ni ng any ot her chemi cal sani t i zi ng agent al l owed under 21 Code of Federal Regul at i on ( CFR)

178. 1010 t hat pr ovi des t he equi val ent bact er i ci dal ef f ect of a sol ut i on cont ai ni ng at l east 50 ppm of avai l abl e chl or i ne as a hypochl or i t e at a temper at ur e of at l east 75°F ( 24°C) f or one mi nu ( cer t ai n chemi cal di si nf ect ant s have maxi mum saf e- use temperat ur es not ed on l abel i nst r uct i ons t hat shal l be f ol l owed)

or

o t r eat ment wi t h st eam f r ee f r om mat er i al s or addi t i ves other t han t hose speci f i ed i n 21 CFR 173. 310 i n the case of equi pment t oo l ar t o sani t i ze by i mmer si on, but i n whi ch st eam can be conf i ned

or

o r i nsi ng, spr ayi ng, or swabbi ng t he equi pment or ut ensi l wi t h a

chemi cal sani t i zi ng sol ut i on of at l east t wi ce t he st r engt h r equi r f or t hat sol ut i on when t hat sol ut i on i s used as an i mmer si on sani t i zer as per ( 2) , ( 3) , o r ( 4) above.

When hot wat er i s used f or sani t i zi ng, ensur e t hat t he f ol l owi ng f aci l i t i es ar eprovi ded and used:

o An i nt egr al heat i ng devi ce or f i xt ur e i nst al l ed i n, on, or under t h sani t i zi ng compart ment of t he si nk capabl e of mai nt ai ni ng t he wate at a temper atur e of at l east 170°F ( 77°C)

and

o A numer i cal l y scal ed i ndi cat i ng t hermometer accur ate t o pl us or mi n ( +/ - ) 3°F ( 1. 7°C) , and conveni ent t o t he si nk f or f r equent checks water t emperature

and

o Di sh basket s of such si ze and desi gn as t o per mi t t he compl et e i mmersi on of t he t abl eware, ki t chenware, and equi pment i n- hot wate

When chemi cal s are used f or sani t i zat i on, ensure that t hey are used i n accordancewi t h l abel ed i nst r uct i ons and do not have concent r at i ons hi gher t han t he maxi mumpermi t t ed under 21 CFR 178. 1010. Ensur e t hat a t est ki t or ot her devi ce t hataccur at el y measur es t he ppm concent r at i on of t he sol ut i on i s provi ded and used f ormeasur i ng t he sani t i zer concent r at i on.

d. Mechani cal Cl eani ng and Sani t i zi ng. Gui dance concer ni ng mechani cal cl eani ng

and sani t i zi ng i s cont ai ned i n MI L- HDBK- 740.

( 1) General Requi r ement s. Your personnel may cl ean and sani t i ze by usi ngspray- t ype or i mmersi on di shwashi ng machi nes or by any ot her t ype of machi ne ordevi ce t hat meet s t he NSF st andards f or mechani cal di sh or pot and pan washi ngequi pment . Local modi f i cat i on of such equi pment i s pr ohi bi t ed because i t mayi nval i dat e t he manuf act ur er ' s war r ant y and NSF l i st i ng. Ensur e t hat machi nes anddevi ces ar e oper at ed accor di ng t o t he manuf act ur er ' s i nst r uct i ons and t hat ut ensi land equi pment pl aced i n t he machi ne are exposed t o al l di shwashi ng cycl es. Becert ai n t hat aut omat i c det er gent di spenser s, wet t i ng agent di spenser s, and l i qui dsani t i zer i nj ect ors, when pr ovi ded, meet t he requi r ement s of NSF St andard 29 and apr oper l y i nst al l ed and mai nt ai ned.

nsur e t hat t he pr essur e of t he f i nal r i nse wat er suppl i ed t o spr ay- t ype di shwashi n





machi nes i s not l ess t han 15 and not mor e t han 25 pounds per squar e i nch as measuri n t he wat er l i ne i mmedi at el y adj acent t o t he f i nal r i nse cont r ol val ve. Ensur et hat a 1/ 4- i nch I PS val ve i s pr ovi ded i mmedi at el y upst r eam f r om t he f i nal r i nsecont r ol val ve t o per mi t t he f l ow pr essur e of t he f i nal r i nse wat er .

nsur e t hat machi ne or wat er l i ne- mount ed, numer i cal l y scal ed i ndi cat i ngt her momet er s, accur at e t o pl us or mi nus ( +/ - ) 3°F ( 1. 7°C) , ar e pr ovi ded t o i ndi catt he t emperatur e of t he water i n each t ank of t he machi ne and t he t emperatur e of t hf i nal r i nse wat er as i t ent er s t he mani f ol d.

e cer t ai n t hat r i nse wat er t anks ar e pr ot ect ed by baf f l es, cur t ai ns, or ot her

ef f ect i ve means t o mi ni mi ze the ent r y of wash water i nt o t he r i nse wat er ; t hatconveyor s i n di shwashi ng machi nes ar e accuratel y t i med t o assur e pr oper exposur et i me i n wash and r i nse cycl es i n accor dance wi t h t he manuf act ur er s' speci f i cat i onsat t ached t o the machi nes; and t hat when a mul t i t ank, conveyor , di shwashi ng, and poand pan machi ne i s used, t he washwater shal l be 150°F ( 66°C) ; t hat t he f i nal r i nsewater i s 180- 195°F ( 83- 91°C) , and that t he pumped r i nse water i s 160°F ( 72°C) , asshown i n Fi gur e 1. Ref er t o Fi gur e 1 f or t he wash and r i nse- - water t emperatur er equi r ement s of other di shwashi ng machi nes.

Fi gur e 1. Water Temperatur e f or Washi ng and Ri nsi ng.

nsur e t hat dr ai nboards are pr ovi ded and are of adequat e si ze f or t he pr oper handl iof soi l ed ut ensi l s pr i or t o washi ng and f or t he dr yi ng of cl eaned ut ensi l s f ol l owit hei r sani t i zat i on.

e sur e t hat equi pment and ut ensi l s ar e f l ushed or scr aped and, when necessar y,soaked t o r emove gr oss f ood par t i cl es and soi l pr i or t o t hei r bei ng washed i ndi shwashi ng machi nes unl ess a pr ewash cycl e i s par t of t he di shwashi ng machi ne

oper at i on. Remi nd f ood servi ce per sonnel t hat equi pment and ut ensi l s ar e t o bepl aced i n racks, t r ays, or basket s or on conveyor s i n such a way t hat f oodcont actsur f aces are exposed t o t he unobst r uct ed appl i cat i on of detergent wash and cl eanr i nse wat er s and f r ee dr ai ni ng.

nsur e t hat al l di shwashi ng machi nes are t hor oughl y cl eaned at l east dai l y and shalbe operated and ser vi ced as speci f i ed by the manuf actur er .

( 2) Usi ng Chemi cal s f or Sani t i zi ng. Your per sonnel may perf orm di shwashi ngprocedur es usi ng a machi ne t hat uses chemi cal s f or sani t i zat i on pr ovi ded t hat t heymeet t he requi r ement s of NSF St andar d 3 f or chemi cal sani t i zat i on and

o t he temperatur e of t he washwater i s not l ess t han 120°F ( 49°C) .

o

t he washwater i s kept cl ean.o t he chemi cal s added f or sani t i zat i on pur poses ar e aut omat i cal l y

di spensed and an al ar m syst em i s pr ovi ded t o i ndi cat e t hat t he chemi cal f eed has been i nt err upt ed.

o t he chemi cal sani t i zi ng r i nse wat er t emper at ur e i s mai nt ai ned wi t hi t he t emperatur e range speci f i ed by the machi ne' s manuf actur er .

o t he chemi cal sani t i zer s used meet t he requi r ement s of 21 CFR 178. 10 and are approved by t he manuf act urer f or use wi t h t he machi ne.

o a test ki t or ot her devi ce t hat accur at el y measur es t he ppm concent r at i on of t he sani t i zi ng sol ut i on i s avai l abl e and used.





( 3) Usi ng Hot Water f or Sani t i zi ng. Your per sonnel use machi nes whi ch usehot water f or sani t i zi ng pr ovi ded t hat t hey meet t he appl i cabl e NSF st andards andt he washwater and pumped r i nse water are kept cl ean and mai ntai ned at t het emper at ur es l i st ed i n Fi gur e 1.

e. Dr yi ng. Ensur e t hat , af t er sani t i zi ng, al l equi pment and ut ensi l s ar ecompl et el y ai r dr i ed and t hat appr opr i at e dr yi ng ar eas are pr ovi ded f or r acks comiout of t he di shwashi ng machi ne t o permi t ai r dr yi ng. Ensur e t hat your per sonnel dnot use di sh t owel s; t hei r use i s pr ohi bi t ed.

f . Emer gency Procedur es. When r equi r ement s f or washi ng and sani t i zi ng ut ensi l sas speci f i ed i n t hi s subcour se ( as deri ved f r om TB Med 530) cannot be met due toequi pment f ai l ur e, t he unavai l abi l i t y of hot wat er , or any ot her r eason, t hen ensut hat your f ood ser vi ce per sonnel use si ngl e- ser vi ce ut ensi l s. Ensur e t hat t her e ian adequate suppl y of such ut ensi l s f or use i n such emergency si t uat i ons and t hat adequat e suppl y of l i qui d concent r at e chemi cal sani t i zer s meet i ng t he pr ovi si ons o21 CFR 178. 1010 ar e mai nt ai ned at al l f ood servi ce f aci l i t i es t o meet chemi calsani t i zi ng r equi r ement s and ser ve as a backup sani t i zi ng system when hot wat er i sused as t he pr i mar y sani t i zi ng system. Ensur e t hat commer ci al l y avai l abl e pr oductt hat ar e EPA- r egi st er ed and l abel ed f or use on f oodcont act sur f aces ar e pr ocur ed meet t hi s r equi r ement i n gar r i son- t ype oper at i ons. Because of i ncr eased cost s andl i mi t ed shel f l i f e when compar ed wi t h l i qui d commer ci al concent r at e pr oduct s,i nst r uct t hat di si nf ect ant , f ood servi ce (CONUS NSN 6840- 00- 810- 6396) be used onl yf or f i el d oper at i ons. Ensur e t hat al l sani t i zer s and di si nf ect ant s ar e used as pel abel ed i nst r ucti ons.

g. Handl i ng. Ensur e t hat cl eaned and sani t i zed equi pment and ut ensi l s ar ehandl ed i n such a manner t hat t hey are pr ot ected f r omcont ami nat i on; t hat spoons,kni ves, and f or ks ar e t ouched by onl y thei r handl es; and t hat cups, gl asses, bowl spl at es, and si mi l ar i t ems ar e handl ed wi t hout cont act wi t h t he i nsi de sur f aces orsur f aces t hat cont act t he user' s mout h.

h. St or age. Ensure t hat cl eaned and sani t i zed ut ensi l s and equi pment are st oreat l east si x i nches ( 15 cent i met er s ( cm) ) above t he f l oor i n a cl ean, dr y l ocat i oni n such a way that t hey ar e pr ot ect ed f r om spl ash, dust , and ot her possi bl e sour ceof cont ami nat i on. Make sur e t hat t he f oodcont act sur f aces of f i xed equi pment al sar e pr ot ected f r omcont ami nat i on. Do not per mi t equi pment and ut ensi l s t o be pl acunder exposed sewer l i nes or wat er l i nes, except f or aut omat i c f i r e pr ot ect i onspr i nkl er heads.

Have ut ensi l s ai r dr i ed bef or e t hey ar e st or ed or st or e t hem i n a sel f - dr ai ni ngposi t i on.

Make sure t hat gl asses and cups ar e st or ed i nver t ed and t hat ot her st or ed ut ensi l sar e cover ed or i nver t ed, wher ever pr act i cal . Ensur e t hat f aci l i t i es f or t he st or aof kni ves, f orks, and spoons are desi gned and used t o pr esent t he handl es t o theempl oyees or consumers. Unl ess t abl eware i s pr ewr apped, be sure t hat hol ders f orkni ves, f or ks, and spoons at sel f - ser vi ce l ocat i ons ar e pr ot ect ed f r om cont ami nat iand t hat t he handl es of t he ut ensi l s are pr esent ed t o the consumer s.

( 1) Si ngl e- Ser vi ce Ar t i cl es. St or e s i ngl e- ser vi ce ar t i cl es at l east si xi nches ( 15 cm) above t he f l oor i n cl osed car t ons or cont ai ner s t hat pr ot ect t hemf r om cont ami nat i on.

Make sure that si ngl e- servi ce ar t i cl es ar e handl ed and di spensed i n a manner t hatprevent s t he cont ami nat i on of sur f aces t hat may come i nt o cont act wi t h f ood.

nsur e t hat si ngl e- servi ce kni ves, f or ks, and spoons t hat ar e packaged i n bul k ar ei nsert ed i nt o hol ders or wr apped by an empl oyee who has washed hi s hands i mmedi atepr i or t o sor t i ng or wr appi ng t he ut ensi l s. Unl ess si ngl e- ser vi ce kni ves, f or ks, aspoons are pr ewr apped or pr epackaged, hol ders are pr ovi ded t o pr otect t hese i t emsf r om cont ami nat i on.

Make cer t ai n t hat st r aws are i ndi vi dual l y packaged or ar e di spensed i n a sani t ar ymanner .

Do not per mi t t he r euse of si ngl e- ser vi ce i t ems.





( 2) Pr ohi bi t ed St or age Ar ea. Do not al l ow t he st or age of f ood ser vi ceequi pment , ut ensi l s, or si ngl e- ser vi ce ar t i cl es i n t oi l et r ooms or vest i bul es.

. Subsi st ence St orage.

Ref er t o t he f ol l owi ng gui del i nes concer ni ng t he stor age of subsi st ence i n f oodservi ce f aci l i t i es.

a. Gener al . Pr oper f ood st or age mi ni mi zes cont ami nat i on and i mpr oves shel f - l i f

( 1) Food Removed f r om I t s Cont ai ners. Be sur e t hat f ood, whether r aw or

pr epar ed, i s st or ed i n a cl ean, cover ed cont ai ner when i t i s r emoved f r om t hecont ai ner or package i n whi ch i t was obt ai ned. Ensure t hat t he cover s of f oodcont ai ners ar e i mpervi ous and nonabsorbent , except t hat cl ean l i nens or napki ns mabe used t o cover br ead and r ol l s. Make cer t ai n t hat sol i d cut s of meat ar eprot ected by bei ng covered i n st orage, except t hat quart er s or si des of meat may bhung on cl ean, sani t i zed hooks i f no f ood pr oduct i s st ored beneat h t he meat . Whedi ssi mi l ar speci es of r aw meat s and/ or r aw and cooked i t ems are st ored i n t he samer ef r i ger at i on uni t , ensur e t hat t he physi cal separ at i on or ot her ef f ect i ve pr oductprot ect i on i s provi ded to pr event cr oss- cont ami nat i on.

( 2) Cont ai ner s and Bul k Lot s of Food. Be sur e t hat cont ai ner s and bul k l otof f ood ar e st or ed above t he f l oor on cl ean r acks, dol l i es, or ot her easi l y cl eanesur f aces i n such a manner as t o be pr ot ected f r omcont ami nat i on. Make sur e t hatst or age r acks and cont ai ner s ar e si x i nches ( 15 cm) above t he f l oor sur f ace or beeasi l y moveabl e t o f aci l i t at e i nspect i on and cl eani ng.

( 3) Locat i on wi t hi n t he St or age Ar ea. Except f or r equi r ed aut omat i c f i r epr ot ect i on spr i nkl er heads, do not al l ow f ood and f ood cont ai ner s t o be st or ed undexposed or unpr ot ect ed sewer l i nes or wat er l i nes. Li kewi se, pr ohi bi t t he st or ageof f ood i n t oi l et r ooms or vest i bul es. I n exi st i ng f aci l i t i es vi ol at i ng t hi sr equi r ement , t he I MA shal l det er mi ne the need f or dr i p pans or ot her cor r ect i veact i on.

( 4) Food Not Subj ect t o Fur t her Washi ng or Cooki ng Bef ore Servi ng. Ensur et hat f ood whi ch i s not subj ect t o f ur t her washi ng or cooki ng bef or e ser vi ng i sst or ed i n such a way that i t i s pr ot ect ed f r om cont ami nat i on.

( 5) Nonaci di c Bul k Food. Ensur e t hat , whenever possi bl e, nonaci di c bul kf ood, such as cooki ng oi l , syr up, sal t , sugar , or f l our , i s stored i n t he or i gi nalpr oduct package or cont ai ner . I f t r ansf er i s r equi r ed, ensur e t hat t he st or agecont ai ners ar e l abel ed wi t h the common name of t he f ood.

( 6) Bul k Sugar , Fl our , and Si mi l ar I t ems. For t he st or age of bul k f l our ,sugar , and ot her si mi l ar i t ems, pl ace cl ean, di sposabl e f ood- gr ade pl ast i c l i ner s met al st or age cans. Ensur e t hat pl ast i c l i ner s shal l meet Nat i onal sani t at i onFoundat i on ( NSF) r equi r ement s.

( 7) Wet Foods or Beverages. Do not al l ow gal vani zed metal cans t o be used st ore wet f oods or beverages.

b. Ref r i ger at ed St or age. Proper t emper atur e cont r ol i s t he most ef f ect i ve meanf or mi ni mi zi ng t he r i sk of f oodbor ne i l l ness and r educi ng l oss t hr ough spoi l age.

( 1) Equi pment Requi r ement s. Make cer t ai n t hat enough conveni ent l y l ocat ed

r ef r i ger at i on equi pment or ef f ect i vel y i nsul at ed cont ai ner s ar e pr ovi ded t o assur et he mai nt enance of PHF at r equi r ed t emperat ur es dur i ng st orage. Ensur e t hat : eachmechani cal l y ref r i ger at ed uni t st or i ng PHF i s pr ovi ded wi t h a numer i cal l y scal edi ndi cat i ng t her momet er , accur at e to pl us or mi nus ( +/ - ) 3°F ( 1. 7°C) , l ocat ed t omeasur e t he ai r t emper at ur e i n t he war mest par t of t he ref r i ger at i on uni t and t o beasi l y r eadabl e. You may al l ow t he use of cal i br at ed r ecordi ng t hermometers,accur at e t o pl us or mi nus ( +/ - ) 3°F (1. 7°C) , i n l i eu of i ndi cat i ng t her momet er s. not al l ow t he use of a zone- t ype t hermometer wi t hout t emperatur e gr aduat i ons; t heuse of t hi s t ype of t her momet er i s not accept abl e. Ensur e t hat r ef r i ger at i onequi pment i nt ended f or st or age i s desi gned and oper ated t o mai nt ai n ai r t emper aturof 40°F ( 4°C) or bel ow t o ensur e t hat st ored pr oduct t emperatur es ar e mai nt ai nedbel ow 45°F ( 7°C) . You may al l ow t he operat i on of r ef r i gerat i on equi pment i nt endedand used excl usi vel y f or t emper i ng or t hawi ng f r ozen f oods at a maxi mum ai rt emperatur e of 45°F ( 7°C) .





NOTES: 1. Ai r t emper at ur es shoul d be t aken af t er r ef r i ger at i on equi pment has been cal i br at ed. Thi s wi l l mi ni mi ze er r oneous r eadi ngs.

2. Nor mal l y, i nspecti ng per sonnel pay pr i mar y at t ent i on t o moni t or i ng pr oduct t emperatur es.

( 2) Food St or ed i n Ref r i ger at ed Uni t s. Ensur e t hat al l f ood st or ed i nref r i ger at ed uni t s i s cover ed or ot her wi se pr ot ect ed f r om cont ami nat i on. Except funpeel ed, har d- ski nned f r ui t s and veget abl es, do not per mi t t he di r ect st or age of r aw or pr epar ed f oods on r ef r i ger at or shel ves.

( 3) Chi l l i ng PHFs. PHF r equi r i ng r ef r i ger at i on af t er pr epar at i on must becool ed t o an i nt er nal t emper at ur e of 45°F ( 7°C) or bel ow wi t hi n f our hour s. Rapi dcool i ng i s accompl i shed by usi ng one or mor e of t he f ol l owi ng methods t o br i ng t heproduct t emperatur e down to appr oxi matel y 70°F ( 21°C) wi t hi n two hour s:

o Qui ck chi l l i ng wi t h i ce bat h and agi t at i on ( st i r r i ng mechani cal l y o manual l y every 15 t o 20 mi nut es) .

o Por t i oni ng t o shal l ow pans ( t hr ee i nches ( 7. 6 cm) or l ess) or smal l cont ai ner s ( t wo gal l ons or l ess)

o Usi ng pr echi l l ed pans and cont ai ner s f or por t i oni ng pr oduct s.

o Ci r cul at i ng col d wat er i n a st eam j acket of ket t l es ( wher e f easi bl e

o Shor t - t er m st or age wi t h agi t at i on i n a wal k- i n f r eezer .

o Qui ck chi l l i ng by i mmer si ng cooki ng cont ai ner s i n col d, r unni ng wat and wi t h pr oduct agi t at i on.

o Spr eadi ng sl i ced or l ayer ed sol i d i t ems i n shal l ow pans and t hen r ef r i gerat i ng

or

o Di st r i but i ng t he pr oduct among sever al r ef r i ger at or s. Dur i ng al l handl i ng, t he f ood shal l be pr ot ect ed f r om cont ami nat i on by an appr opr i ate cover i ng. Hot f ood shoul d be covered i n such a way t h woul d pr ecl ude i nsul at i ng dead ai r space t hat woul d r et ar d cool i ng i s pr ecl uded.

( 4) PHF t o be Tr ansport ed. PHF t o be t r anspor t ed i s pr echi l l ed and hel d atan i nt er nal pr oduct t emperatur e of 45°F ( 7°C) or bel ow unl ess mai nt ai ned i naccordance wi t h par agr aph 3c( 2) , bel ow.

( 5) Frozen Food. Make cer t ai n t hat f r ozen f ood i s kept f r ozen and st or ed aa pr oduct t emper atur e of 0°F ( - 18°C) or bel ow except t hat , i n an emergency, t hest or age of f ood at 10' F ( - 12°C) i s accept abl e f or a per i od not t o exceed seven dayi mmedi at el y pr i or t o pr epar at i on or t emper i ng.

( 6) I ce. Make sur e t hat i ce i nt ended f or human consumpt i on i s potabl e and cover ed or ot her wi se ef f ect i vel y pr ot ect ed f r om cont ami nat i on. Do not al l ow t he uof i ce f or human consumpt i on i f t he i ce was used to cool st ored f ood and f ood

cont ai ner s.

c. Heat ed St orage. Use t he f ol l owi ng pr ocedur es t o ensure t he saf e cooki ng of PHF i n f ood ser vi ce f aci l i t i es.

( 1) Equi pment Requi r ement s. Provi de enough conveni ent l y l ocat ed hot f oodhandl i ng uni t s t o assur e the mai nt enance of f ood at t he requi r ed t emperatur e dur i nhol di ng. Make cert ai n t hat each pi ece of equi pment used f or hol di ng PHF has anumer i cal l y scal ed i ndi cat i ng t her momet er accur at e to pl us or mi nus ( +/ - ) 3°F( 1. 7°C) l ocat ed so as t o measur e the ai r t emper at ur e i n t he cool est par t of t he unand t o be easi l y r eadabl e. Your f ood servi ce personnel may use r ecor di ngt her momet er s accur at e t o pl us or mi nus ( +/ - ) 3°F ( 1. 7°C) i n l i eu of i ndi cat i ngt her mometers. Wher e i t i s i mpr act i cal t o i nst al l t her mometers on equi pment such ahot - f ood t abl es, st eam t abl es, st eam ket t l es, heat l amps, cal - r od uni t s, or





i nsul at ed f ood t r anspor t car r i er s, make sur e t hat a pr oduct t her momet er i s avai l aband used t o check t he i nt ernal pr oduct t emperatur e.

( 2) PHF I nt er nal Temperatur es. Have your per sonnel mai nt ai n i nt ernalt emperat ur es of PHFs requi r i ng hot hol di ng i s 140°F ( 60°C) or above. Make sur e t hPHI t o be t r ansport ed i s st ored at a temper atur e of 140°F ( 60°C) or above or 45°F( 7°C) or bel ow at al l t i mes. The cumul at i ve t i me i nt er val f or hol di ng PHF out si det he saf e temperatur e zone dur i ng pr epar at i on and servi ng shal l not exceed t hr eehour s. Consi der PHFs t hat have been mai nt ai ned at unsaf e pr oduct t emperatur es f ormore than t hr ee hour s cumul at i ve t i me adul t erated and ensure t hat t hey are di scar das f ood wast e.

( 3) Prohi bi t i ons on Use of Equi pment . St eam t abl es, war mer s, or ot her hotf ood st or age uni t s ar e not desi gned or consi der ed sat i sf act or y f or t he rapi d heat iof PHFs. Ensure t hat f ood i s heat ed above 140°F ( 60°C) pr i or t o bei ng pl aced i nsuch hol di ng equi pment .

. Sani t ar y Food Pr epar at i on.

mpl oy t he f ol l owi ng gui del i nes t o ensur e t he pr oper sani t at i on of f ood pr epar ed i nf ood ser vi ce f aci l i t i es .

a. General . Remember t hat onl y qual i f i ed f ood ser vi ce per sonnel ar e aut hor i zedt o pr epare f ood.

b. Raw Fr ui t s and Veget abl es. Do not al l ow t he consumpt i on of r aw f r esh f r ui t s

and vegetabl es gr own i n areas i n whi ch human excret a ar e used as f ert i l i zer or i nwhi ch gast r oi nt est i nal or par asi t i c di seases ar e expect ed t o be pr eval ent exceptwi t h t he appr oval of t he I MA. When aut hori zed f or consumpt i on, f r ui t s andveget abl es, i ncl udi ng l eaf y veget abl es, may be ser ved r aw i f t hey ar e thor oughl ywashed i n cl ean pot abl e wat er and t hen di si nf ect ed wi t h di si nf ect ant , f ood ser vi ce( NSN 6840- 00- 810- 6396) accordi ng t o l abel ed package i nst r uct i ons. Wheredi si nf ectant , f ood ser vi ce i s not avai l abl e, t he emer gency di si nf ecti on of f r ui t sand veget abl es may be accompl i shed by washi ng and t hen soaki ng the f r ui t s andveget abl es f or 30 mi nut es i n a 200 ppm chl or i ne sol ut i on. Prepar e t he sol ut i on bymi xi ng one t abl espoon of househol d l i qui d bl each ( sodi um hypochl or i t e- - 5 t o 5. 2percent ) wi t h one gal l on of cool potabl e water or by i mmersi on i n potabl e water at160°F ( 72°C) f or one mi nut e.

nsur e t hat f r esh f r ui t s and veget abl es f r om ot her ar eas are t hor oughl y washed andr i nsed wi t h pot abl e wat er pr i or t o ser vi ng.

c. Temper i ng or Thawi ng PHFs. Ensur e t hat PHFs ar e t emper ed or t hawed onl y

o i n desi gnated temperi ng uni t s operated at an ai r t emperatur e not t o exce 40°F ( 4°C) .

or

o i n gener al r ef r i ger at i on uni t s oper at ed at an ai r t emper at ur e not t o exceed 40°F ( 4°C) .

or

o as par t of t he convent i onal cooki ng pr ocess.

or

o i n a mi cr owave oven, pr ovi ded that t he f ood i s i mmedi at el y t r ansf er r ed t convent i onal cooki ng f aci l i t i es as par t of a cont i nuous cooki ng pr ocess when t he ent i r e, uni nt er r upt ed cooki ng pr ocess t akes pl ace i n t he mi cr owave oven.

or

o when aut hor i zed by t he I MA, under potabl e runni ng water at 70°F ( 21°C) o bel ow. Wat er vel oci t y shal l be enough t o agi t at e and f l oat of f l oose f par t i cl es i nt o t he over f l ow. When poul t r y i s temper ed i n t hi s manner , sur f aces of si nks, equi pment , and ut ensi l s used shal l be sani t i zed





i mmedi atel y af t erward t o mi ni mi ze cr oss- cont ami nat i on. Whenever pr act i cabl e, f r ozen f oods shal l be pl aced i nt o a sani t i zed pot or ot her cont ai ner and t he wat er shal l be al l owed t o over f l ow i nt o t he si nk. Th i s t he l east pr ef er r ed met hod of t hawi ng.

d. Cooki ng PHFs. Use t he f ol l owi ng gui del i nes and pr ocedur es f or cooki ng PHFs f ood ser vi ce f aci l i t i es .

( 1) Requi r ed I nt er nal Temper at ur e. Ensur e t hat PHF r equi r i ng cooki ng ar ecooked t o heat al l par t s of t he f ood t o an i nt er nal t emper at ur e of at l east 140°F( 60°C) .

( 2) Except i ons to Requi r ed I nt er nal Temper at ur e. The f ol l owi ng i t ems ar eexcept i ons t o the r equi r ed i nt er nal t emper at ur e ci t ed i n par agr aph 4d( l ) .

( a) Poul t r y, Poul t r y Dr essi ngs, St uf f ed Meat s, and St uf f i ngs Cont ai ni ngMeat . Make cert ai n t hat t hese f ood i t ems ar e cooked i mmedi atel y af t er t hei rpr epar at i on i n or der t o heat al l par t s of t he f oods t o at l east 165°F ( 74°C) wi t h i nt er r upt i on of t he cooki ng pr ocess. Ensur e t hat al l such pr oduct s ar e cookedsepar at el y. Do not per mi t t he st uf f i ng of poul t r y.

( b) Por k and Food Cont ai ni ng Por k. Ensure t hat por k and f ood cont ai ni ngpor k ar e cooked t o heat al l par t s of t he f ood t o at l east 150°F ( 66°C) . Makecer t ai n t hat pork and pork pr oduct s cooked i n a mi cr owave ar e cooked t o an i nt ernat emperatur e of 170°F ( 77°C) .

( c) Cooked Beef and Roast Beef . Be sur e that cooked beef and r oast beef are pr epared by a cooki ng pr ocedur e t hat ensures a mi ni mum i nt ernal t emperatur e of145°F ( 63°C) f or each pi ece. Thi s r equi r ement i s i mposed t o el i mi nat e t he r i sk ofsal monel l osi s f r om "r ar e" r oast beef .

( 3) Addi t i onal Requi r ement s. The f ol l owi ng pr ocedur es ar e addi t i onalr equi r ement s i n pr epar i ng PHFs i n f ood ser vi ce f aci l i t i es.

( a) Prechi l l I ngr edi ent s. Whenever f easi bl e, pr epar e PHFs f r om chi l l edi ngr edi ent s t o retar d bacter i al gr owt h.

( b) Mi ni mi ze Manual Cont act . To r educe t he chance of t he possi bi l i t y of f oodbor ne i l l ness, ensur e t hat manual cont act wi t h f ood i s kept t o an absol ut emi ni mumand t hat hands ar e t hor oughl y washed wi t h soap and water bef ore contact wif ood, between cont act wi t h r aw and cooked f ood, and between cont act wi t h soi l edi t ems and f ood.

( c) Equi pment and Ut ensi l Sani t at i on. Sur f aces of equi pment and ut ensi lused f or t he pr epar at i on, subsequent st or age, and ot her di r ect cont act wi t h f ood acl eaned and sani t i zed af t er each use. They must be sani t i zed agai n pr i or t o useunl ess t he i t ems have been st or ed i n such a way as t o pr ot ect t hem f r omcont ami nat i on.

( d) Ti mi ng of Prepar at i on. Be cer t ai n t hat PHFs ar e pr epar ed as cl ose tservi ng t i me as possi bl e. Remember t hat , under cer t ai n condi t i ons, PHFs may bepr epar ed f or subsequent ser vi ng per i ods, pr ovi ded t hat t he pr oduct i s

o r api dl y chi l l ed t o an i nt er nal pr oduct t emper at ur e of 45°F ( 7°C) wi t hi n f our hour s.

o i dent i f i ed as " pr epr epar ed" and l abel ed wi t h t he dat e and t he t i of t he pr epar at i on.

o mai nt ai ned i n t he appr opr i at e ref r i ger at ed/ f r ozen f ood envi r onme cont i nual l y af t er prepar at i on.

Remember t hat , wher e t he above cr i t er i a can be met , PHFs ot her t han sandwi ches may pr epr epared and hel d as f ol l ows:

I nt ernal Product Temperatur e/ Maxi mum Ti me Bef ore Servi ng

45°F ( 7°C) 36 hour s40°F ( 4°C) 5 days





0°F ( - 18°C) 45 days

( e) Puddi ngs, Past r y Fi l l i ngs, and "Sof t " or Fi l l ed Past r i es. Ensur e t ht he f ol l owi ng pr ocedur es ar e used i n pr epar i ng puddi ngs, past r y f i l l i ngs, and f i l lpast r i es f or consumpt i on i n f ood ser vi ce f aci l i t i es.

o Local l y Pr epar ed. Local l y pr epar ed puddi ngs, past r y f i l l i ngs ( i ncl udi ng synt het i c), and "sof t " or f i l l ed- t ype past r i es, such pumpki n, synt het i c cr eam, and cust ard- t ype pi es and past r i es ( unl ess ser ved i mmedi at el y af t er pr epar at i on) , shal l be r ef r i ger at ed pr ompt l y af t er pr epar at i on t o pr ovi de a pr oduct

t emperatur e of 45°F ( 7°C) or bel ow.o Commer ci al l y Prepar ed. Commer ci al l y pr epar ed "sof t " or f i l l ed

past r i es, such as pumpki n, synt het i c cr eam, and cust ar d- t ype pi and past r i es shal l be mai nt ai ned, unt i l sal e or consumpt i on, at pr oduct t emperatur e of 45°F ( 7°C) or bel ow f or a maxi mum of sev days af t er manuf act ur e. I f t hey ar e pr ocur ed f r ozen, such i t em may be mai nt ai ned f or t he dur at i on of t he manuf act ur er ' s st at ed f r ozen shel f l i f e, pr ovi ded t hat t he pr oduct t emper at ur e i s mai nt ai ned at 0°F ( - 18°C) or l ess.

- Frozen commer ci al l y pr epar ed "sof t " or f i l l ed past r i es may, a an al t er nat i ve, be t hawed under r ef r i ger at i on. From t he t i me t hat t he f r ozen pr oduct i s pl aced i nt o t he r ef r i ger at or , i t m be hel d up t o 48 hour s. I f i t i s not consumed wi t hi n t he 48

hour s al l owed, t he pr oduct shal l be di scarded as f ood waste.

- Speci f i cal l y exempt f r om t hi s pr ovi si on ar e such commer ci al l y pr epar ed i t ems as i ndi vi dual l y packaged si ngl e or mul t i pl e por t i on past r y i t ems ( f or exampl e, f i l l ed cupcakes) . By vi r t of exper i ence, t hey do not pr ovi de a si gni f i cant publ i c heal t hazard.

o Synt het i c Cr eam Product s. At t he di scr et i on of t he I MA, you may exempt synt het i c cream pr oduct s f r om r ef r i ger at i on pr ovi ded t ha t he synt het i c f i l l i ng cont ai ns undi ssol ved sucrose ( at l east 3. 1 r at i o of sucrose t o wat er , consi der i ng t hat al l sucrose i n t h f i l l i ng or ot her sol ut e combi nat i on wi t h an equi val ent r educt i o of wat er act i vi t y) . The manuf act ur er shal l pr ovi de document at i t o t he I MA showi ng t hat t he compl et e or ent i r e f i ni shed i t em ( f exampl e, pi e) at t he t i me of sal e or consumpt i on wi l l not suppo t he gr owt h of pathogeni c mi cr oor gani sms.

( f ) Commerci al l y Prepar ed Bul k Sandwi ch Spr eads. Ensur e t hat commerci alpr epar ed bul k sandwi ch spr eads, del i ver ed f r ozen t o t he f ood ser vi ce f aci l i t y, ar et hawed under r ef r i gerat ed condi t i ons. Once opened, t he cont ai ner and cont ent s notr emoved may be hel d under r ef r i ger at i on f or a maxi mumof 48 hour s. Once r emoved,ensur e that t he cont ent s are not pl aced back i nt o the bul k cont ai ner s but ar econsi der ed l ef t over s.

( g) Del i cat essen- Type Sal ads. Ensur e t hat your per sonnel do not hol ddel i catessen- t ype sal ads ( f or exampl e, macaroni or pot ato sal ads) and puddi ngs, whserved f r om commer ci al l y pr epar ed bul k cont ai ner s, f or mor e t han 48 hour s af t er t har e opened.

e. Reheat i ng PHFs. PHFs t hat have been cooked, r ef r i gerat ed, and i nt ended t o bserved hot are t o be r eheat ed r api dl y t o an i nt ernal pr oduct t emperatur e of 165°F( 74°C) or hi gher bef or e bei ng served or bef or e bei ng pl aced i n hot - f ood hol di nguni t s. Use of st eam t abl es, f ood war mer s, or si mi l ar hot - f ood hol di ng f aci l i t i esf or cooki ng or r eheat i ng PHFs i s pr ohi bi t ed.

f . Dr y Mi l k and Dr y Mi l k Product s and Nondai r y Product s. You may al l ow t he useof r econst i t ut ed dr y mi l k and dr y mi l k pr oduct s i n i nst ant desser t s, mi l kshakes, awhi pped pr oduct s or f or cooki ng and baki ng pur poses, and powdered mi l kshake i cecr eam mi xer and si mi l ar pr oduct s ar e accept abl e f or t hei r i nt ended use.

ou may al l ow nondai r y cr eami ng, whi t eni ng, or whi ppi ng agent s t o be r econst i t ut ed t he pr emi ses onl y when t he pr oduct s wi l l be stor ed i n sani t i zed, cover ed cont ai ner





not exceedi ng one gal l on i n capaci t y and cool ed t o 45°F ( 7°C) or bel ow as rapi dl y possi bl e. Do not per mi t st or age t o exceed f our hour s af t er pr epar at i on.

g. Eggs and Egg Product s. You may al l ow your personnel t o use whol e, uncr ackedeggs f or cooki ng, baki ng, and al l ot her uses, except t he pr epar at i on of nonheat -r eat ed bever ages. * Per mi t t he use of onl y past eur i zed egg pr oduct s f or t hepr eparat i on of eggnog and other si mi l ar nonheat - t r eat ed beverages. *

* These requi r ement s do not pr ohi bi t t he use of r aw eggs or egg pr oduct s i n t h pr epar at i on of hospi t al di et ar y suppl ement s.

Unl ess appr oved by the I MA, al l ow l i qui d, f r ozen, or dr y eggs and egg pr oduct s t o bused onl y f or cooki ng and baki ng pur poses.

h. Sandwi ches. Sandwi ches are consi dered PHFs because of t he natur e of t hei rf i l l i ngs and t he pot ent i al f or t hei r cont ami nat i on dur i ng pr epar at i on. For t hepur poses of t hi s subcour se, sandwi ches ar e di vi ded i nt o two br oad cl assi f i cat i ons:"made- t o- order" sandwi ches and "pr epr epared" sandwi ches.

( 1) Made- t o- Or der Sandwi ches. Made- t o- order sandwi ches ar e sandwi chespr epared f or an i ndi vi dual cust omer f or i mmedi ate consumpt i on.

( a) Sandwi ches I nt ended t o be Eaten Col d. Ensur e t hat sandwi ches i nt endt o be eat en col d ar e pr epar ed usi ng chi l l ed i ngr edi ent s. ( Except i ons ar e al l owedf or cer t ai n f i l l i ngs and dr essi ngs whi ch shal l be r ai sed t o a pr oduct t emper at ur e 50- 60°F ( 10- 15°C) t o al l ow spr eadi ng. Ensur e t hat sandwi ches wi t h t hese f i l l i ngs

and dr essi ngs are t hen r api dl y chi l l ed t o 45°F ( 71°C) or bel ow unt i l ser ved) .

( b) Sandwi ches I nt ended t o be Eaten Hot . Sandwi ches i nt ended t o be eat ehot ar e pr epar ed ei t her f r om hot i ngr edi ent s ( 140°F ( 60°C) or above) and hel d att hat t emper at ur e or chi l l ed i ngr edi ent s t hat ar e t hen r api dl y heat ed t o 140°F ( 60°pr i or t o ser vi ce.

( c) Schedul i ng Prepar at i on. I n a mass f eedi ng oper at i on such as a di ni nf aci l i t y, a snack bar , or a cl ub pr ovi des, made- t o- or der sandwi ches t o be bat chpr epared up t o one hour pr i or t o servi ce pr ovi ded t hey ar e mai nt ai ned at saf et emperat ur es and ar e pr otect ed f r om cont ami nat i on.

( d) Tr eat ment of Lef t over s. Made- t o- or der sandwi ches are not hel d asl ef t over s and ar e di scar ded as f ood wast e wi t hi n t hr ee hour s of pr epar at i on.

( 2) Pr epared Sandwi ches. Al l sandwi ches except made- t o- order sandwi ches arcl assi f i ed as pr epr epared sandwi ches. Sandwi ches served i n mobi l e f ood uni t s,vendi ng oper at i ons, and al l ot her oper at i ons i n whi ch t he sandwi ch i s not pr epar edi mmedi at el y pr i or t o ser vi ng ar e cl assi f i ed as pr epr epar ed sandwi ches.

( a) Pr epar at i on Gui del i nes. The f ol l owi ng gui del i nes appl y t o t hepreparat i on of pr epr epared sandwi ches:

o Prepr epar ed sandwi ches shal l be pr oduced i n pr eparat i on areas and/ or i ngr edi ent r ooms speci f i cal l y oper at ed dur i ng sandwi ch prepar at i on f or mass sandwi ch pr oduct i on.

o Prepr epar ed sandwi ches are i ndi vi dual l y wr apped.

o The manuf act urer i ndi vi dual l y l abel s, mar ks, or st amps al l pr epr epared sandwi ches wi t h t he pr oduct i on date/ t i me usi ng a 24hour syst em. Each cart on, case, or box of sandwi ches shal l be si mi l ar l y marked and shal l al so show t he pr oducer / manuf act ur er ' name, pl ant number ( when appl i cabl e) , and address.

o Lef t over s shal l not be used i n t he pr epar at i on of pr epr epar ed sandwi ches.

o Condi ment s shal l not be i n di r ect cont act wi t h t he sandwi ch i ngr edi ent s.

o Sandwi ches shal l not be r eworked, r ewr apped, r emarked, r el abel ed or ot her wi se t r eat ed t o ext end t hei r shel f l i f e.





( b) Cat egor i es. Pr epr epar ed sandwi ches ar e cl assi f i ed i nt o t hr ee t ypes:

o Type I : Sandwi ches t hat ar e hel d hot unt i l consumed by t he cust omer .

- Hot sandwi ches such as Reubens, hambur gers, etc. , shal l be handl ed car ef ul l y t o pr event f oodbor ne i l l ness. These sandwi ches present a si gni f i cant pot ent i al hazar d when t emper at ur es ar e not car ef ul l y cont r ol l ed.

-

Ei t her t he f i ni shed sandwi ch shal l be r api dl y heat ed t o the r equi r ed pr oduct t emperatur e dur i ng sandwi ch pr epar at i on or t sandwi ch shal l be pr epar ed f r om hot i ngr edi ent s.

- Sandwi ches shal l be kept at a pr oduct t emperatur e of 140°F ( 60°C) or hi gher dur i ng st or age.

- The t ot al t i me f r om t he st ar t of prepar at i on t o ser vi ng shal l not exceed f i ve hour s. Sandwi ches whi ch are not served wi t hi t he f i ve- hour t i me l i mi t shal l be di scar ded as f ood wast e.

- Hot sandwi ches shal l not be subsequent l y chi l l ed, f r ozen, or r et ai ned as l ef t over s.

o Type I I : Fr ozen sandwi ches.

- Frozen sandwi ches shal l be bl ast f r ozen.

- Fr ozen sandwi ches shal l cont ai n onl y t he br ead, meat , or chee por t i ons. I ngr edi ent s shal l be compat i bl e wi t h bl ast f r eezi n

- Frozen sandwi ches shal l be kept f r ozen at 0°F ( - 18°C) dur i ng t r anspor t , st orage, and servi ng. Whenever t hi s r equi r ement cannot be met , t he sandwi ches shal l be recat egor i zed as chi l l sandwi ches and marked wi t h a pul l dat e/ t i me not t o exceed 60 hour s af t er r emoval f r om t he f r ozen envi r onment . I n addi t i on t he requi r ement s of t he l ast t hr ee subparagr aphs under "Type I I I Sandwi ches, " bel ow, shal l be met .

- Commerci al l y f r ozen sandwi ches shal l be used wi t hi n the manuf actur er ' s stated shel f l i f e. The shel f l i f e f or l ocal l y pr oduced f r ozen sandwi ches shal l be est abl i shed by t he I MA.

- When f r ozen sandwi ches ar e tempered or r ef r i ger ated f or servi ( f or exampl e, by pl aci ng t hem i nt o a r ef r i ger at ed vendi ng machi ne) , t hey shal l be t r eat ed as chi l l ed sandwi ches ( see t h t hi r d subparagr aph under Type I I sandwi ches, above) .

- Tempered or def r ost ed sandwi ches shal l not be r ef r ozen.

o Type I I I Sandwi ches: Chi l l ed Sandwi ches.

- These sandwi ches shal l be prepar ed f r om chi l l ed ( 45°F ( 7°C) o bel ow) or f r ozen f i l l i ngs. Except i on i s made f or peanut

but t er , cheese spr eads, and si mi l ar i ngr edi ent s t hat cannot b spr ead i f t hey ar e chi l l ed.

- Meat , chi cken, t una f i sh, eggs, and ot her si mi l ar sandwi ches shal l be aci di f i ed t o a pH of 4. 5 or bel ow. The sandwi ch pr oducer / manuf act ur er shal l pr ovi de wr i t t en l abor at or y r esul t f r om i ngr edi ent manuf act ur er s document i ng the i ngr edi ent s compl i ance wi t h t hi s r equi r ement .

- Product i on schedul i ng shal l mi ni mi ze t he t i me t hat sandwi ch i ngr edi ent s ar e at unsaf e t emper atur es.

- Chi l l ed sandwi ches shal l be open dated wi t h a pul l date/ t i me t o exceed 60 hour s af t er pr oduct i on.





- Chi l l ed sandwi ches shal l be kept at a pr oduct t emperatur e of 45°F ( 7°C) or bel ow dur i ng st or age, t r anspor t , and ser vi ce.Sandwi ches exceedi ng t hi s t emper atur e shal l be di scarded.

- Chi l l ed sandwi ches shal l not be f r ozen.

i . Di spl ay and Ser vi ce of Foods. Ensur e t hat your per sonnel use t he f ol l owi ngpr ocedur es whi ch gover n t he di spl ay and ser vi ce of f ood i n f ood ser vi ce f aci l i t i es

( 1) Mi l k and Cr eam Di spensi ng.

( a) Mi l k and Mi l k Product s f or Dr i nki ng Pur poses.

o Provi de mi l k and mi l k pr oduct s t o t he consumer i n an unopened, commer ci al l y f i l l ed package not exceedi ng one pi nt i n capaci t y

or

o Enabl e the consumer t o dr aw mi l k and mi l k pr oduct s f r om a commer ci al l y f i l l ed cont ai ner st or ed i n a mechani cal l y ref r i ger at ed bul k mi l k di spenser . The cont ai ner and t he bul k m di spenser must meet appl i cabl e NSF st andards. Wher e a bul k di spenser f or mi l k and mi l k pr oduct s i s not avai l abl e, t he I MA aut hor i ze the use of commer ci al l y f i l l ed cont ai ner s of not mor e t han 1/ 2 gal l on ( 2 l i t er ) capaci t y as an emer gency measur e. Ke

t he cont ai ners cl osed and mai nt ai n t hemat saf e t emperatur es.

o Cut mi l k di spensi ng t ubes di agonal l y, appr oxi mat el y 1/ 2 i nch ( 1. cm) f r om t he cut of f val ve.

( b) Cr eam or Hal f and Hal f . Pr ovi de cream or " hal f and hal f " i n ani ndi vi dual ser vi ce cont ai ner , pr ot ected pour - t ype pi t cher , or i n a ref r i ger at eddi spenser desi gned f or such ser vi ce.

( c) Nondai r y Cr eami ng or Whi t eni ng Agent s. Nondai r y cr eami ng or whi t eniagent s ar e pr ovi ded i n an i ndi vi dual ser vi ce cont ai ner , pr ot ect ed pour - t ypecont ai ner , or ar e dr awn f r om a r ef r i ger at ed di spenser t hat meet s appl i cabl e NSFst andards and i s desi gned f or such servi ce.

( d) Mi l k f or Car r yout Ser vi ce. Mi l k f or car r yout ser vi ce i s pr ovi ded i ni ndi vi dual car t ons.

( 2) Condi ment Di spensi ng. Have your per sonnel f ol l ow t he f ol l owi nggui del i nes whi ch gover n t he di spensi ng of condi ment s i n f ood ser vi ce f aci l i t i es.

( a) Condi ment s, Seasoni ngs, and Dr essi ngs f or Smor gasbord/ Sal ad Bar .Provi de condi ment s, seasoni ngs, and dr essi ngs f or smor gasbord/ sal ad bar- t ype use ii ndi vi dual packages f r om di spenser s.

( b) Condi ment s, Seasoni ngs, and Dr essi ngs f or Tabl e or Count er Servi ce.Ensur e t hat condi ment s, seasoni ngs, and dr essi ngs pr ovi ded f or t abl e or count erservi ce are i ndi vi dual l y port i oned. Catsup, must ar d, and st eak and ot her sauces mbe served i n t he or i gi nal cover - ed, pour - t ype cont ai ner or ot her appr oveddi spenser s. Sugar f or consumer use i s pr ovi ded i n i ndi vi dual packages or i n pour -

ype di spensers.

( c) Condi ment s, Seasoni ngs, and Dr essi ngs f or Out door Use. Make cer t ai nt hat condi ment s, seasoni ngs, and dr essi ngs f or out door use are pr ovi ded i ni ndi vi dual packages onl y.

( 3) I ce Di spensi ng. Al l ow i ce f or consumer use t o be di spensed onl y byempl oyees wi t h scoops, t ongs, or ot her i ce- di spensi ng ut ensi l s or t hr ough aut omat isel f - ser vi ce, i ce- di spensi ng equi pment . Pr ohi bi t t he use of gl asswar e f or scoopi ni ce f r om bi ns. Bet ween uses, make sur e t hat i ce t r ansf er utensi l s ar e st or edout si de t he i ce bi n i n such a way t hat t hey ar e pr ot ect ed f r om cont ami nat i on.Ensur e t hat ut ensi l s ar e st or ed ei t her on a cl ean, dr y sur f ace, i n a cont i nuousf l owi ng di pper wel l , or i n an appr oved cl ean sani t i zi ng sol ut i on and t hat i cest or age bi ns ar e sel f - dr ai ni ng wi t h an i ndi r ect wast e connect i on.





( 4) Di spensi ng Ut ensi l s. To avoi d unnecessar y manual cont act wi t h f ood,ensur e t hat sui t abl e di spensi ng ut ensi l s ar e used by empl oyees or provi ded t oconsumers who ser ve t hemsel ves. Separate di spensi ng ut ensi l s must be pr ovi ded f oreach i t em ser ved. Be cer t ai n t hat bet ween uses dur i ng ser vi ce, di spensi ng ut ensi lare o st or ed i n t he f ood wi t h t he di spensi ng ut ensi l s handl e extended wel l out of t he f ood

or

o st or ed cl ean, dr y, and pr ot ect ed f r om cont ami nat i on

or

o st or ed i n a cont i nuous f l owi ng wat er di pper wel l .

( 5) Di spl ay Uni t s. Make cer t ai n t hat enough hot and col d f ood di spl ay uni tar e avai l abl e t o mai nt ai n t he r equi r ed t emperat ur e of PHFs. Make sure t hat openf ood or dr i nk pl aced on di spl ay i n any t ype of f oodser vi ce oper at i on, i ncl udi ngsmor gasbor ds, buf f et s, and caf et er i as, ar e pr ot ect ed agai nst cont ami nat i on f r omconsumer and other sour ces by easi l y cl eaned count er- pr otector devi ces, sneezeguar ds, or ot her ef f ect i ve pr ot ect i ve equi pment . Ensur e t hat such pr ot ect i veequi pment ef f ect i vel y i nt er cept s a di r ect l i ne between the consumer ' s mout h and anf ood.

( a) Ref r i ger at ed Di spl ay Cases. Make sur e t hat r ef r i ger at ed di spl ay cas

ar e pr ovi ded wi t h an easi l y r eadabl e, numer i cal l y scal ed t hermomet er accur ate t opl us or mi nus ( +/ - ) 3°F ( 1. 7°C) and t hat di spl ay cases ar e capabl e of mai nt ai ni ng i nt ernal pr oduct t emper atur e of 45°F ( 7°C) or bel ow.

( b) Heat ed Di spl ay Cases. Ensur e t hat heat ed di spl ay cases ar e capabl e mai nt ai ni ng a pr oduct t emperatur e of 140°F ( 60°C) or above. Heat ed di spl ay casesare not used t o br i ng t he pr oduct t emperatur e up t o the requi r ed hol di ngt emperat ur es. Heat f ood t o above 140°F ( 60°C) bef ore bei ng pl aced i n t he di spl aycase.

( c) Moni t or i ng Product Temperat ur es. Ensur e t hat f ood pr oduct t emperat uare checked f r equent l y dur i ng di spl ay.

( d) Wr apped Sandwi ches. Make cer t ai n t hat wr apped sandwi ches ar e notst or ed i n di r ect cont act wi t h i ce.

( e) Wet Di spl ay. Pr ohi bi t wet di spl ay.

j . Lef t over Pol i cy. The f ol l owi ng gui del i nes gover n t he use of l ef t overs; besur e t hat your per sonnel f ol l ow t hese gui del i nes.

( 1) Gener al . Lef t overs ar e categori zed as PHFs and non- PHFs. The maj orconcer n of t hi s subcour se i s t he pr event i on of f oodbor ne i l l ness; t her ef or e, pr i maemphasi s i s pl aced upon t he PHF cat egory.

( 2) PHFs. Do not r et ai n as l ef t over s f oods t hat have been cr eamed or handla gr eat amount ( f or exampl e, hashes, most gravi es and dressi ngs, and cr eamed meat sand i t ems t hat ar e hi ghl y per i shabl e ( f or exampl e, most seaf ood) .

HFs r et ai ned as l ef t over s meet t he f ol l owi ng cr i t er i a:

o The f ood i s hel d at saf e t emperat ures

and

o The f ood i s prot ect ed agai nst cont ami nat i on dur i ng ser vi ng by t he u of sneeze guards and i s ser ved by aut hor i zed server s usi ng pr oper ser vi ng ut ensi l s or i s i ndi vi dual l y wr apped.

Do not r etai n nonpackaged or unwr apped PHFs of f ered t o t he cust omer f or sel f - servi cas l ef t over s.

Hot i t ems t o be chi l l ed must meet t he requi r ement s of par agr aph 3b(3) of thi s





subcour se.

abel l ef t over PHFs "l ef t over " wi t h t he dat e and t he t i me t hat i t was r emoved f r omser vi ce.

NOTE: Thi s l abel i ng i s r equi r ed onl y f or l ef t over PHFs; i t ems such as f r ui and vegetabl es need no l abel i ng.

Do not r et ai n l ef t over PHFs f or mor e than 24 hour s ( chi l l ed ( 45°F ( 7°C) or bel ow) ) f or l onger t han f i ve hour s i f mai nt ai ned hot ( 140°F ( 60°C) or above) .

Reheat t o an i nt er nal t emper at ur e of 165°F ( 74°C) chi l l ed l ef t over pr oduct s t hat ari nt ended t o be r e- ser ved hot . Al l ow l ef t over PHFs t o be r eof f er ed f or ser vi ceonce. Di scar d any pr oduct r emai ni ng af t er t hat servi ng per i od. Pr ohi bi t t hef r eezi ng of l ef t over PHFs.

( 3) NonPHFs. Ret ai n nonPHFs as l ef t over s pr ovi ded t hat t hey ar e pr otect edf r om cont ami nat i on.

( 4) Reser vi ng Food. Do not r et r i eve i ndi vi dual por t i ons of f ood once i t i sserved t o a consumer f or r e- ser vi ng or ot her wi se per mi t i t s r euse except as provi dbel ow:

o Unsl i ced, har dski nned f r ui t s may be ret ai ned f or r euse pr ovi ded t he ar e washed.

o Unopened, commerci al l y packaged, nonPHF ( f or exampl e, packaged cr acker s, i ndi vi dual l y packaged condi ment s, et c. ) may be r et ai ned f or r euse.

k. Tr anspor t at i on of Food and Ut ensi l s. The f ol l owi ng gui del i nes per t ai n t o t ht r anspor t at i on of f ood ser vi ce f aci l i t i es' f ood and ut ensi l s. Ensur e t hat t hesegui del i nes ar e empl oyed by your personnel .

( 1) Food Pr ot ect i on Dur i ng Tr ansi t . Dur i ng t r anspor t at i on, keep f ood andut ensi l s i n covered cont ai ners or compl etel y wr apped packages so as t o pr otect t hef r om cont ami nat i on. Foods i n or i gi nal i ndi vi dual i zed packages do not need t o beover wr apped i f t he or i gi nal package i s not t or n or broken. Dur i ng t r anspor t at i on,ensur e t hat f ood meet s t he requi r ement s of t hi s subcour se rel at i ng to f oodprot ect i on and st or age.

( 2) Tr anspor t i ng Soi l ed I t ems. When soi l ed equi pment or ut ensi l s ar et r anspor t ed, t r anspor t such i t ems i n cl osed cont ai ner s.

( 3) Prohi bi t i ons. Obser ve t he f ol l owi ng pr ohi bi t i ons r egar di ng f oodt r anspor t at i on.

( a) Use of Uncovered Vehi cl es. Do not al l ow t he use of open ( uncovered)combat t ype or commerci al t r ucks f or t r ansport i ng f ood unl ess appr oved by t he I MAand cl eaned i n accor dance wi t h t he f ol l owi ng paragr aph.

( b) Unsani t ar y Vehi cl es. Do not per mi t t he use of a vehi cl e used f ort r anspor t i ng t r ash, gar bage, soi l ed l i nen, or si mi l ar uses f or t r anspor t i ng f ood ocl ean ut ensi l s unl ess i t has been t hor oughl y cl eaned wi t h a hot wat er / det er gentsol ut i on between uses.

ractice Exercise

Table of Contents

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qm6202 lesson - monitor personal hygiene and sanitation in food service oper part 1

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