Labels:text | letter | screenshot OCR: It's essential to keep the food you serve safe. Even one customer's experience with bad food can have a negative impact on your operation. So here's a list of facts and guidelines you can share with your associates. How to avoid food-borne illnesses: . Heat and cook all food thoroughly. · Cool food properly after cooking. . Enforce proper hygiene in your associates. · Avoid preparing food too far in advance and always store it properly. . Don't leave food at temperatures between 40º and 140ºF (or 4º - 60℃) for prolonged periods. . Heat all leftover food rapidly to 165ºF or (73.9℃). · Avoid cross-contamination from raw protein food. WASH YOUR HANDS ... · before beginning and ending a work shift · before and after contact with customers SOAP · before putting on gloves and after removing them CO . after using the restroom · after handling raw food · after using a tissue · after touching any parts of the body · after working with dirty equipment, work surfaces, clothes or washcloths · after clearing away/scraping soiled dishes and utensils · after smoking or chewing tobacco · after eating or drinking · after hands become soiled HACCP Food safety guidelines The Hazard Analysis Critical Control Point (HACCP) system is sanctioned by the Educational Foundation of the National Restaurant Association and provides a widely held standard for food safety: 1. Assess food safety hazards and their risks. A risk is the chance of certain conditions leading to a hazard. 2. Identify critical control points (CCPs). A CCP is any procedure which may prevent, eliminate, or reduce the risk of a hazard. 3. Formulate procedures and critical limits for CCPs, including times, temperatures, acidity levels, etc ., that must be met to ensure food safety. 4. Monitor CCPs closely. 5. Take corrective action if critical limits for CCPs are not being met. 6. Keep accurate records which reflect daily operations and long-term trends. 7. Verify the effectiveness of the system to ensure accurate monitoring and prevention.
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