Sanitation Guide & Food Service Test

Sanitation Guide & Food Service Test

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  • US Pizza Sanitation Guide

    The Four Basic Principals of Food Safety are:

    1. Hand Washing and Hygiene
    2. Cross Contamination
    3. Storage
    4. Time and Temperature Zone

    HACCP-Hazard Analysis Critical Control Point:

    This is the study of the flow of food to prevent contamination and reduce the risks of food borne illness. We use HACCP methods for handling food products from purchase to receiving and sorting to production to cooling and reheating to serving.

    HACCP tools include Tilt Temp Charts, Cool Down Sheets, and Line Checks. All HACCP tools are to be completed accurately and filed appropriately. All employees have an impact on our success with HACCP.


    • Used to check food temperatures.
    • Must be sanitized between products.
    • When not in use, the bio-therm should read @ 78 – 80 degrees.
    • To calibrate a bio-therm, place the probe in a packed glass of ice water and adjust the bolt under the dial until the temperature reads 32 degrees.
    • All employees should understand how to use a bio-therm correctly.

    The Three Types of Hazards to Food Safety are:

    1. PHYSICAL – foreign objects (dirt, rocks, plastic wrap, jewelry, metal shavings, and insects).
    2. CHEMICAL – contamination through contact with cleaning agents, rust, pesticides, and additives.
    3. BIOLOGICAL – bacteria or harmful micro-organisms that multiply as the food is taken thru the flow of receiving, preparation, holding, and serving.

    Potentially Hazardous Foods

    DANGER ZONE – 40 to 140 Degrees – The temperature range in which harmful bacteria can grow rapidly. The maximum total time that food can be held in the danger zone is 4 hours.

    • COLD foods should be stored or held at 40 degrees or below.
    • HOT foods should be stored or held at 140 degrees or above.
    • LEFTOVERS must be reheated to an internal temperature of at least 165 degrees for a minimum of 15 seconds.

    Food Handling Tips:

    • The foods are most likely to be contaminated upon arrival or through mishandling.
    • Meat & Dairy products are the two most volatile products handled in our restaurant.
    • Hand washing and Temperature Control are the two most important factors on reducing or preventing food contamination.
    • All employees are required to wear latex or plastic gloves when touching any food contact surface (prepping food, cutting lemons, or preparing bar fruit, etc.)
    • Tongs are to be used by all personnel not wearing gloves (lemons in iced tea, bar garnishes on drinks, etc).
    • Gloves should be worn when sorting silverware. Silverware is to soak in silverware soak before washing on a flat rack.
      (Hepatitis A is spread from the improper hand washing after using the restroom – fecal/oral route. Ice and Beverages are easy ways to spread Hepatitis A.)

    Food Storage Tips:

    FIFO – First in First out – the rule for product rotation.

    • All products are to be clearly labeled before storing.
    • Store all products on clean, dry shelving at least 6-inches off the floor.
    • Frozen products should be thawed in the walk-in, stored in a drip set and separate drip pans on the lowest shelf.
    • When absolutely necessary, frozen food may be forced-thawed in a pot in a sink under cold running water. (Forced-thawing food lessens its quality and exposes the product to the danger zone. It is critical for the product to be removed from the water and stored under refrigeration immediately upon thawing.)
    • Hot foods must be cooled rapidly by bagging and immersing in an ice bath (50% water to 50% ice). The product must be massaged to allow thorough cooling. Temperatures must be logged as foods are cooled with the final temperature reaching 40 degrees within 2 hours.
    • Hot foods may also be cooled by layering product evenly on a shallow sheet pan (or hotel pan not to exceed 2 inches deep) and putting it into the walk-in, blast chiller, or freezer shelves. Cold air must be able to encircle the product completely as it cools.

    Sanitation & Chemical Tips:



    RINSE @ 75- 120 DEGREES

    Proper procedures for the dish machine must include:

    • Changing water at least every 2 hours.
    • Using correct detergents and drying agents.
    • Accurate temperature gauges – test strips used to verify sanitation levels twice daily.
    • When hand washing pots, pans, dishes, or bar glasses in a 3 sink compartment: SCRAPE – WASH – RINSE – SANITIZE – AIR DRY.

    MSDS – Material Safety Data Sheets:

    This is an OSHA required book of all chemicals used in the restaurant. It is stored in the kitchen, containing a page of safety guidelines and ingredients information on each chemical.

    • ALWAYS use cleaning solutions according to the directions – NEVER mix any chemicals or cleaning agents.
    • ALWAYS use accurate test strips to check chemical sanitizer levels. NEVER mix chlorine-based solutions at a strong enough level to “smell” the chemical. This could leave a possibly harmful chemical residue.
    • ALWAYS store chemicals away from food in original containers. Chemicals should be returned to locked storage area when finished using them. NEVER leave chemicals unattended.
    • ALWAYS label spray bottles with correct chemical name when preparing sanitizer or window cleaning solutions. NEVER use unapproved spray bottles for dispensing chemicals.

    Station Cleanliness:

    • A kitchen employee is expected to keep their station clean and neat in ALL RESPECTS ALL OF THE TIME.
    • A scraper will be used for cleaning the station while preparing food.
    • Towels and sanitizer will be used at all other times.
    • All stations must remain free from anything that does not result directly in the preparing or serving of food.
    • The floor is to be kept clean and dry from the time the restaurant opens until the last guest has left after the restaurant has been closed.
    • Every aspect of the employee’s duties must reflect his/her efforts to work in a sanitary environment.
    • Follow the guidelines for food storage and food handling at all times.
    • Every employee should behave as a professional at all times. A professional will do their part to control costs through systems of proper rotation, correct portioning, and following correct recipes and procedures.
    • Whenever a food product is of questionable quality or freshness do not serve the product . Consult your MOD, and if product is discarded, enter the item and amount on the waste sheet.
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