1. DOUBLE HAND WASHING REQUIRED AFTER RESTROOM
You must wash your hands before leaving the restroom
and again in the kitchen before returning to your duties. Wash hands in
hand lavatories only, never in kitchen sinks. Hand sanitizers may be
applied to clean hands, but are never substitutes for hand washing.
2. GLOVES REQUIRED WHEN PREPARING ANY READY-TO-EAT FOODS
You must wear clean disposable gloves when preparing
any ready-to-eat foods with your hands. Change disposable gloves any time
you touch an unclean surface.
3. INFECTIOUS DISEASES AND EMPLOYEE HEALTH
We recognize that you need to work, but if you are
sick with an infectious disease that could be transmitted by foods, you
must inform the person in charge (your manager) and you must not prepare
or serve foods. There are many changes in the new regulations concerning
employee health, so please inform your manager if you have any vomiting,
diarrhea, jaundice (yellowing of eyes and skin), sore throat with fever,
or an infected lesion or boil with draining pus. In some circumstances,
you may be able to work as long as your duties don't create a risk of
transmitting the disease through foods or food contact surfaces.
4. FINGERNAILS, JEWELRY, AND HAIR RESTRAINTS
You must keep your fingernails clean and trimmed so
that nails are no longer than the tips of your fingers. Unless you are
wearing gloves in good repair, you cannot wear fingernail polish or
artificial fingernails when preparing foods. Except for a plain band such
as a wedding ring, you cannot wear jewelry on your hands or arms when
preparing foods. Employees preparing foods must use effective hair
restraints; this includes beards and mustaches longer than one-half (½)
inch. Hair restraints are not required for most counter and wait staff,
but long hair should be pulled back to avoid contact with foods.
5. NEW MINIMUM HOT HOLDING TEMPERATURE
The minimum hot holding temperature for cooked foods
has been lowered from 140°F to 135°F. For example, hot foods on a serving
line must be at least 135°F.
6. DATE MARKING OF FOODS REQUIRED (holding foods maximum 7 days)
Potentially hazardous foods prepared in a restaurant
and held in refrigeration for more than 24 hours must be marked with the
date food was prepared and the date by which the food must be used or
disposed; if maintained at 41°F or below, the maximum holding period is
seven (7) calendar days. Commercially prepared containers of potentially
hazardous foods that are opened and held at 41°F or below must also be
marked with dates and used or disposed within seven (7) days.
7. MIXING OF OLD AND NEW FOODS ON SELF-SERVICE BUFFET OR SALAD BAR
New foods cannot be mixed with old foods already on a
self-service buffet unless: 1). The food on the buffet is at 41°F or below
or 135°F or above, and 2). The self-service buffet is monitored by trained
employees, and 3). The date and time of the earliest food prepared is
marked on the container or properly documented.
8. FOODS ON A SELF-SERVICE BUFFET OR SALAD BAR - TIME LIMIT AND
DISPOSAL
Foods that have been on a self-service buffet or
salad bar must be disposed of at the end of the business day or after a
maximum of 24 hours even if kept at proper temperatures. This does not
apply to wrapped foods such as packages of crackers, etc.
9. COOLING DOWN OF HOT FOODS - TIME AND TEMPERATURE
Hot foods when placed in refrigeration must cool from
135°F to 70°F (internal temperatures) within two (2) hours, and then from
70°F to 41°F (internal temperatures) within four (4) more hours. Quick
cooling of foods helps keep food safe.
