HACCP Temp LogsDEVELOPMENT CONTACT INFORMATION

• Your HACCP Program Team Leader 

Executive Summary

 

• General Managers are responsible for all aspects of this food safety program for their unit(s) and ensuring that their unit is in compliance with this program in its entirety.
• Training Requirements for General Managers, Chefs, Directors, Department or Area Managers as well as other key management
  • ServSafe (every five years unless required more frequently by local regulation)
  • Local health jurisdiction training (as mandated)

• Training Requirements for all other employees
  • Frontline Training Annually
  • Local Health Requirements (as mandated)

(Including but not limited to; food handling employees including Supervisors and Leads (cooks, kitchen       employees, attendants, concession workers, restaurant workers, NPO’s, servers, bakers, dishwashers,       warehouse employees, waiters, waitresses etc)

 

• USFDA Model Food Code Guidelines and CFIA Guidelines (Canadian Units) are to be incorporated in Centerplate Food Safety Practices.
• Audits using Centerplate internal audit form (see Appendix A) are to be completed at least monthly. The GM is responsible for determining who completes the audit or completes the audit personally.
• Periodic Food Safety Audits will be conducted by an outside auditor to be selected and managed by Risk Management. Risk Management will define the audit components together with the outside auditor.

 

• Changes and additions to this policy will be made exclusively by Risk Management, in collaboration with Operations and Culinary.

Introduction to Food Safety

Centerplate is committed to providing high quality and safe food and related services which meet or exceed the requirements of our customers. We recognize the critical importance of serving safe food; and we believe in and support the regulatory standards which guide our industry.

To support this mission, we have developed the Food Safety Guide Book which represents the standards for food safety in Centerplate. It is designed to be an up-to-date, user friendly guide for establishing food safety standards in all of our operations.

This manual contains information intended to help Centerplate practice safe food handling, and to minimize the opportunity for illness. The contents of the manual are based on the best available principles of food safety, incorporating elements of the 2013 FDA Model Food Code, CFIA Guidelines as well as the standards for HACCP HACCP plans are appropriate or required.

 

Quality Assurance

 

Quality Assurance is defined within in Centerplate as all the various systems which are designed to ensure that appropriate customer requirements, regulatory criteria, and corporate standards are met within our operations. Quality Assurance may include quality control procedures that regulate purchasing, storage, preparation, service, and transport of food, as well as criteria for time-temperature controls, personal hygiene, and the prevention of cross-contamination.

 

Food Safety

 

The US Centers for Disease Control reports that 48 million people experience foodborne illness annually; 128,000 are hospitalized and 3,000 deaths occur. It is imperative that Centerplate operators take every reasonable step possible to prevent foodborne illness for our customers, clients, and employees.

 

FDA Model Food Code

The US Food and Drug Administration (FDA) updates and re-publishes the model food code approximately every 2 years. During the review process the standards are reviewed and modifications suggested. Once approved, each state will review the code changes to determine whether or not to enact changes to state health regulations to comply with the changes in the FDA Model Food Code.

References to specific standards in this guide book are based on the latest FDA Model Food Code Changes (2013 – 8^th Edition) and may be amended in the future as changes dictate.

 

Canadian Food Inspection Agency (CFIA)

Centerplate operations in Canada will follow and comply with CFIA guidelines and regulations.

 

HACCP

HACCP stands for Hazard Analysis/ Critical Control Points, and is a prevention based food safety system. HACCP Plans must be developed when controls can be applied that prevent or eliminate food safety hazards and / or are specifically required by local jurisdictions and for certain food items or preparation methods. (i.e. sous vide). A formal HACCP implementation, plus a focus on strong sanitation standards will significantly reduce the potential that any operation will experience a Food borne Illness outbreak.

People

 

People are the primary source of food borne illness. Many organisms commonly associated with foodborne illness can be transmitted by employees or volunteers via the food they prepare and serve. It is extremely important that:

(1) No one works sick – and specifically with not work when suffering from certain gastrointestinal illnesses.

(2) Everyone, Centerplate employees, temporaries and NPO volunteers follows safe food handling and good personal hygiene practices at all times. Hand washing is our single most effective action to prevent foodborne illness.

 

Food safety is a key responsibility of management, employees and volunteers – in every department.

 

General Manager Responsibility

 

General Managers of Centerplate wear many hats and overall responsibility for food safety is a key one. General Managers must:

 

1. Be responsible for all aspects of this food safety program for their unit(s) and ensuring that their unit(s) remain in compliance with this program and all food safety regulations in their jurisdiction.
2. Have knowledge of food borne illness prevention and take appropriate measures to protect yourself, employees, volunteers and customers-including the exclusion or restriction of ill workers.
3. Be familiar with the application of HACCP standards and ensure compliance with the Centerplate required HACCP program.
4. Be knowledgeable of and insure compliance with local health regulations, including requirements for training of staff and the management team.
5. Set an example for everyone to follow.
6. Ensure the key principles of food safety are the standard in every aspect of food preparation and service operations at all times. 

Employees

We have a very diverse team of employees, temporaries and volunteers who make up our dynamic workforce. For many, it may be the first experience working in a commercial food environment, while others will make a career in our industry. Every employee must receive proper orientation before beginning work which includes basic training in food safety. Training must be on-going for all workers on a continuous basis, with a minimum standard of documented monthly food safety training.

 

In addition to training, employees must be advised of specific policies and standards established to support Centerplates’ food safety initiatives. This includes standards for uniforms, grooming, hand washing and personal hygiene and reporting of illnesses or open wounds.

 

Employees diagnosed with any foodborne illness may not work until they are cleared by a licensed medical doctor (MD), Physician’s assistant (PA) or Nurse Practitioner (NP). In rare instances, the clearance to return to work may come from the local health department.

 

Employees with symptoms of acute gastrointestinal illness (nausea, vomiting or diarrhea) may not work with exposed food, clean equipment, utensils or linens, or unwrapped single service articles until symptom free for a minimum of twenty four hours (and three days if Noro virus suspected or active in the region). A medical clearance may be required.

 

Employees with open boils, sores or wounds must take the following steps to ensure against contamination of food:

• If the lesion is on the hands or wrists, it must be covered with a finger cot or other impermeable covers, and a single-use glove must be worn over the cover.
• If on exposed portions of the arms, the lesion must be protected by a waterproof bandage or other impermeable cover.
• If on other parts of the body, the lesion must be covered with a dry, tight fitting bandage.
• If the wound is on a body part that cannot be covered, the employee cannot work until the wound is fully closed and cleared as above.

 

It is the employee’s responsibility to inform their supervisor if they are experiencing any of these illnesses, symptoms, or conditions; managers and supervisors must take appropriate measures when informed of such circumstances by the employee.

 

Managers and supervisors must be alert to such circumstances and take appropriate steps to ensure customer safety.

 

Note: Many state and local health departments have specific regulations regarding the reporting of illnesses and the exclusion or restriction of ill employees; always become familiar with your local regulations and follow them.

 

Reportable illnesses may include the following:

 

• Campylobacteriosis (Campy)
• Cholera
• Cryptosporidium
• E coli
• Giardia
• Hepatitis A
• Listeria
• Norovirus
• Salmonella
• Shigella
• Yersinia
• Vibrio 

 

 

Training:

 

Most jurisdictions have some standard for required food safety training. This varies significantly from one jurisdiction to another. In an effort to standardize the training Centerplate feels is most critical to serving safe food, we have established the following minimum standards:

 

General Managers, Chefs, Managers, Directors etc; Must complete a food safety certification program and maintain active certification. ServSafe is the standard for certification. Certification must be verified and a copy of the certification must be maintained in the personnel file. Recertification is generally required every five years, but some jurisdictions require more frequent re-certification.

 

ServSafe training is available directly from ServSafe via Classroom training by ServSafe instructors, or online. Training can be also coordinated through Sysco Corporation. Recertification is required every two years unless required more frequently by local regulation.

 

All Other Centerplate employees must comply with local health training standards and also have at a minimum, Centerplate Frontline Training.

1. Upon hire and prior to starting food handling duties, a Food Safety Orientation program must be completed and documented.
2. Annual food safety training must be held which is comparable to a 4 hour training course. A unit may meet the criteria by conducting monthly food safety training sessions in a minimum of 30 minute components with documented attendance and written training outlines. ServSafe for hourly workers will meet these criteria.
3. Centerplate Front-Line training can be used to meet this requirement if it also meets local health training requirements.
4. Employees must sign theQUE³ST Food Safety Commitment. Some facilities require daily signing while others required signing on employment and initial training.

  

Cleanliness Standards

 

Employees should come to work clean, and, in most circumstances, must change into clean uniforms once at work (where adequate facilities are provided for changing and storage of personal clothing). Coats and sweaters may not be worn over uniforms, except by personnel working in cold storage facilities. Tight-fitting garments, such as thermal undershirts, may be worn under uniforms in production areas which are chilled.

 

If laundered by the employee, uniforms must be washed separate from all other personal or family laundry such as bed linens, undergarments, children’s clothes, and diapers.

 

Employees preparing food or handling clean utensils may not wear jewelry other than a plain wedding band. This includes earrings, necklaces, pins, bracelets, etc. Jewelry prevents proper cleaning of hands and arms, can fall into food, and can be a safety hazard when working with equipment.

 

Fingernails should be kept trimmed and free from rough edges. Long or rough fingernails are difficult to clean and hence can collect soil and bacterial. Nail polish and false fingernails may not be worn by food preparation personnel as they may chip, flake, or fall into food.

 

Basic Hygienic Practices

 

Employees may not eat, drink, or smoke (or otherwise use tobacco), in any area of the operation except in designated break areas.

 

If permitted by local health regulations, employees may be allowed to keep a lidded beverage cup, with straw, in the work area to maintain proper hydration. If permitted, this cup may not rest at or above any food preparation level on a work table or shelf.

 

Handwashing

 

Proper handwashing is the principle preventive measure for most illnesses associated with food. Employees should properly wash hands and exposed areas of the arms before beginning work every day, and at key intervals and following certain events during the course of the work day. Failure to wash hand, is a leading contributor to food borne illness.

 

Handwashing Procedures should follow these steps:

• Wet hand and exposed portions of the arms thoroughly with water as hot as you can stand.
• Apply soap to the hands and arms and lather for at least 20 seconds. Pay particular attention to nails, cuticles and between fingers.
• Rinse thoroughly and dry with a disposable towel or air dryer.

 

Hands must be washed after:

• using the bathroom
• after touching any bare body parts including the face, hair, uniform, hands or arms
• after coughing or sneezing
• after eating or drinking or smoking
• after handling soiled dishes or cleaning tables
• after using the telephone
• between handling raw and then cooked food or ready to eat foods
• between glove changes (which should be done between any of the above activities – see following section)
• anytime the employee returns to work after having left the work area
• at intervals of every 30 minutes throughout each shift

 

Hands may only be washed in designated hand wash sinks. Sinks must be kept accessible and continuously stocked with hot and cold water, soap, single service hand towels or hot air dryers, trash can and required “Handwash” sign.

 

Gloves

 

Since hands play a critical role in the spread of foodborne illness, many health departments have adopted rules prohibiting the handling of ready-to-eat foods with bare hands. Some jurisdictions require all food handlers to wear disposable gloves when handling food. Managers should be knowledgeable with local regulations regarding glove use.

 

Glove use affords the protection only when:

1. Handwashing is a first and indispensable requirement, even where utensils are used and when gloves are worn.
2. Gloves are not a substitute for clean hands. They are an adjunct to handwashing- an extra measure in the prevention of foodborne illness.
3. Gloves must be carefully and properly used and employees cautioned to not allow gloves to provide a false sense of security.
4. Gloves are worn and changed as single use only. Gloves may not be used for more than one task and must be changed between foods, when soiled, damaged, before going on breaks, or after any interruption of the operation.
5. It must be remembered gloves are no safer than bare hands when improperly used.

 

**Gloves; Centerplate prohibits the use of latex disposable gloves because of the potential liability to employees and customers who may experience an allergic reaction to the chemical properties of latex. Sysco only stocks and ships non-latex gloves to Centerplate units.

 

 

Food

It is the responsibility of each employee at Centerplate to take all steps necessary to ensure that the food we serve our customers is safe. Our customers, guests and employees should be served safe food.

 

While food can become contaminated at nearly every step in the process “from farm to table”, studies show that a significant number of foodborne illnesses result from poor procedures in the food preparation process.

 

The food section of this guidebook provides information and procedures to assist you in ensuring our food is safe for the customer through every stage of the operation, including;

• purchasing
• receiving and storage
• dating and rotation
• preparation
• service

 

Purchasing

 

Source; Food used in commercial food operations must come from approved sources. Generally this means that food and beverages must come from commercial sources which are inspected and approved by the federal, state or local agencies. We cannot accept food from unknown sources, which has been prepared in a home environment, or from any source which has not been inspected and approved.

 

At Centerplate, approved means those sources specifically approved to provide products through the Centerplate Purchasing Department. This ensures only wholesome food products are purchased. Any new vendor must be approved prior to the first order being delivered.

 

Invoices for all products must be retained in the unit for a minimum of 60 days.

 

Receiving

 

Personnel must be trained to evaluate the condition of foods and other items as they are received to ensure products arrive at proper temperature, in acceptable (undamaged) condition, and according to the purchase specifications for that product established by Centerplate.

 

Receiving Procedures

 

The following procedures have been established for receiving and must be followed in all operations:

1. Arrange deliveries for specific delivery times. This will ensure product received can be inspected, moved and stored in a timely manner.
2. Check all products to ensure they are consistent with product specifications, are of proper portion size, counts, weights, etc. and in good condition. Refuse any product not conforming with the order specifications or in less than good condition upon arrival.
3. Check for interior damage to boxes and cases of product. Look for signs of water damage or pest infestation.
4. Ensure all temperature sensitive foods are checked for proper receiving temperatures. Chilled food must be received at 40° F or lower and frozen food in a frozen condition with no signs of thawing and refreezing. Temperatures must be recorded on the HACCP Receiving Control Log. These logs must be maintained on site for a minimum of 6 months.
5. Date and label all products before storing to ensure FIFO (first in, first out) rotation of stock is followed.

 

Storage

 

Following receipt of products from any vendor, care should be taken to ensure product is stored in a timely manner. This ensures the food is protected from potential contaminates or becomes temperature abused.

• Store temperature sensitive potentially hazardous foods within 15 minutes of receipt. Refrigerated foods must be given priority in storage, followed by frozen and then dry food stock.
• Storage spaces for chilled foods must maintain an ambient temperature of 41° F (5°C) or below at all times.
• Frozen foods must be maintained in a frozen environment.
• All foods must be stored at least 6” off the floor surface and 6” away from walls.
• Chemicals may not be stored with food stuffs.
• Food that is damaged or otherwise contaminated must be stored away from food supplies in good condition. (It is preferred that dented or swollen cans of food be immediately discarded to prevent it from getting into the food chain accidentally.)
• Store foods to prevent cross-contamination. This is critically important in the storage of chilled food items that may include raw and ready to eat foods. Store fish above meat above ground meat and other ground perishables. Do not store raw meat or fish above produce or prepared foods.

 

Temperature logs must be maintained on all storage areas as part of the required Centerplate HACCP Program. This includes dry food storage and non-food storage areas. Freezer and Walk In Temperature Log forms appear as Appendix D and Appendix E.

 

Dating and Rotation

 

As indicated in the standards for receiving, foods should be labeled and dated upon receipt. All foods must be rotated based on a FIFO (first in- first out) rotation basis. Date sensitive foods, such as dairy products, must be stored so the packing or use by date is clearly visible. Any product exceeding its use by or expiration date must be discarded.

 

Frozen food thawed for production must be used within 24 hours after thawing.

 

Foods that have been prepared, served, then retained for re-use must be cooled, dated and labeled and must be used up:

1. Within 2 days (48 hours) if chilled or
2. Within 14 days if frozen.

 

Foods intending to be re-utilized that have been exposed to the temperature danger zone for 4 hours or more must be discarded.

 

Food Preparation

 

The area for the greatest risk of contamination and food borne illness is in the food preparation areas. It is where most breakdowns occur that contribute to illness outbreaks and where critical limits must be followed in every step of the production process.

 

Time/Temperature Control

 

Controlling time and temperature is one of the three key principles to food safety (preventing cross-contamination and practicing good personal hygiene are the other two key principles). Microorganisms need a safe temperature and time to grown to unhealthy populations. Denying them adequate temperature and time is critical to controlling microorganisms. The temperatures of food being prepared, held, transported, and served can be controlled, and steps taken that are necessary to ensure proper temperatures are maintained and time is not compromised.

 

Bacteria grows best in a temperature environment between 70° F (21°C) and 125° F (43°C). A temperature danger zone has been established in the FDA Model Food Code (2005) of 41°F (5°C) to 135°F (57°C) to provide a buffer to this optimum growth range. Centerplate has opted to maintain temperatures of cold food at 41°F (5°C) or below, and hot food at 140°F (60°C) or above. This ensures our standards comply with the local health jurisdictions within which we operate.

 

Bacteria also need several other factors to grow and they include:

• Time- bacteria multiply by dividing every 20 minutes when conditions are right.
• Moisture – most bacteria need a level of moisture to grow.
• Oxygen – most require oxygen to grow.
• Neutral environment – bacteria don’t do well in highly acidic or alkaline environments.
• Food – Bacteria like high protein food sources to grow.

 

The following procedures in the food handling and preparation will reduce risks for pathogen growth:

 

Thermometers and Thermometer Calibration

 

1. Ensure adequate supplies of thermometers are available to the employees who are assigned responsibility for recording food temperatures.
2. Thermometers must be calibrated to ensure accuracy and calibrations records on the thermometer calibration log (see Appendix B).
3. To calibrate a thermometer, fill a glass with crushed ice and add a small amount of water. Wait five minutes. Insert thermometer into the middle of the glass and wait thirty seconds. Thermometer should read 32 degree F. If it does not, thermometer requires calibration.
4. Alcohol swabs or food grade sanitizing wipes or solution must be available to ensure the stems of thermometers are appropriately cleaned and sanitized between uses.
5. Digital thermometers may be used.

Thawing
Thawing of frozen food for production must follow one of four methods only:

1. under running, potable water at a temperature 70° F (21°C) or below
2. in a chilled environment where the ambient temperature is 41°F (5°C) or below
3. in a microwave if the food will be immediately cooked to a final cooking temperature after thawing, o
4. as part of a cooking process (frying frozen chicken, shrimp or french fries).

Pre- Chilling for prep of cold foods

 

1. Pre-chill all ingredients to be used to prepare cold foods. Pre-chilling ensures foods prepared at room temperature have minimum exposure to the temperature danger zone.
2. Prepare chilled foods far enough in advance that the finished product can be re-chilled to below 41°F (5°C) before serving.

Cooking/ Holding foods at safe temperatures

 

1. Ensure all hot foods are cooked to the minimum safe final cooking temperature (see below). Upon completion of the cooking process, ensure hot foods are immediately transferred to proper hot holding.
2. Never take more food out of storage than can be adequately prepared within a 30 minute period. This will ensure foods are not exposed to the temperature danger zone for any extended time frame.
3. All hot and cold food final preparation temperatures will be maintained on the daily temperature logs for the respective production areas. All corrective actions taken if critical limits are not met will be documented.

General Guidance

 

If in a continuous production process, ensure work surfaces are cleaned and sanitized at a minimum of 2hour intervals.

Ensure adequate supplies of utensils are available to prevent cross-contamination from utensils and tools not properly washed and sanitized. Color coded equipment for separate uses of tools to appropriate foods is recommended.

 

Fahrenheit – Time and Temperature Guide for minimum cooking internal temperatures for solid muscle meats: Temperature(°F) Time Temperature(F°) Time Temperature(°F) Time 130 121 minutes 136 32 minutes 142 8 minutes 132 77 minutes 138 19 minutes 144 5 minutes 134 47 minutes 140 12 minutes 145 3 minutes

 

 

 

Celsius – Time and Temperature Guide for minimum cooking internal temperatures for solid muscle meats: Temperature(°C) Time Temperature(°C) Time Temperature(°C) Time 54 121 minutes 58 32 minutes 61 8 minutes 55 77 minutes 59 19 minutes 62 5 minutes 57 47 minutes 60 12 minutes 63 3 minutes

 

 

Microwave Cooking

 

Any food cooked by microwave cooking must reach an internal temperature of 165°F (74°C) for 15 seconds. Foods cooked in a microwave oven should be allowed to stand for 2 minutes after cooking before being served.

 

Hot and Cold Food Holding

 

Immediately on completing food preparation, foods will be placed in the appropriate holding:

• Hot Foods: In hot holding that will maintain a minimum temperature of 140°F (60°C) or higher.
• Cold Foods: In cold holding that will maintain a maximum temperature of 41°F (5°C) or below.

 

Equipment used must be capable of maintaining hot or cold food temperatures at the safe minimum until such time as the food is consumed or returned to the production area for safe storage. Any food whose temperature is compromised (in the temperature danger zone) for more than 2 hours must be disposed of immediately.

Re-Heating of Hot Food

 

If hot food temperatures fall below 140°F (60°C) for less than 2 hours, the hot food may be re-heated to an internal temperature of 165° F (74°C) for 15 seconds within 2 hours and then placed back into hot holding.

Hot boxes are not designed or intended to be used to raise food temperatures.
Handling Leftover Cold Food

Cold food leftover from any event that has been in the temperature danger zone for any length of time should be disposed of immediately. If temperatures have been controlled and the item has not been in the temperature danger zone, it may be covered, labeled and dated and must be used within 24 hours.

 

Handling Leftover Hot Food

 

Hot foods leftover from service may be cooled and re-utilized provided the hot food has not been in the temperature danger zone more than 2 hours. Hot foods to be stored must be cooled from hot holding to 70° F (21°C) or less within 2 hours and then to 41°F (5°C) within another 4 hours. Foods must be dated and labeled and if stored in a chill unit, must be utilized within 48 hours. All hot food that has been cooled for re-use must have documented evidence of the cooling process. If a blast chiller is available in the operation, ensure it is used to help the cooling of hot food.

 

 

 

Methods of Cooling Hot Food

 

There are several approved methods that can be used to chill hot food:

1. Blast chilling to 41° F (5°C) within 2 hours.
2. Place items to be chilled in shallow pans and use an ice bath to speed cooling process.
3. Reduce the volume of food being cooled by placing in small containers or cutting large size items to smaller sizes.
4. Use freezer “paddles” to stir pots of liquid and semi-liquid items to accelerate cooling.

 

Pans of hot food must never be covered and stored in a cooler until the food has been cooled to an internal temperature of 70°F (21°C)or below, within 2 hours. Pans of hot food will raise the ambient temperature of a chill storage area and may compromise the temperature of all foods stored in the unit.

 

Transportation of Food

 

Food temperatures must be protected during the transportation of both hot and cold food when service is provided outside the main production areas. Food must also be protected from the potential for cross-contamination during the holding and transportation of food. The following guidelines must be met during the process of transporting food:

1. Food must be transported in containers designed to protect proper food temperatures:
   1. Hot Food at 140°F (60°C) or higher; Hot boxes must be preheated and temperature checked to be above 140 degreesprior to loading.
   2. Cold Food at 41°F (5°C) or lower
2. Food must be properly and completely covered to provide protection against cross-contamination.
3. Transport vehicles: (hot and cold boxes, carts, vehicles, etc.) must be cleaned and sanitized before and after each use.
4. When providing service outside the main production and service areas, arrangements must be made to provide cleaning and sanitizing services as well as handwashing facilities.

 

Prevention of Cross-Contamination

 

If food is purchased from approved sources and is stored under the correct conditions, then the greatest risk that remains for pathogens to grow is through cross-contamination.

 

Food production is often performed in small areas and by hand – ideal settings it easy for cross-contamination to easily occur. Steps can be taken to prevent cross-contamination:

1. Ensure all work surfaces are clean and sanitary before each use.
2. Replace worn, broken or cut surfaces and tools.
3. Ensure workers wash hands according to the standards outlined in this guide.
4. Ensure enough available equipment is available to provide workers the tools necessary to prepare food safely.
5. Ensure temperature sensitive foods are not in the temperature danger zone.
6. Ensure foods are stored properly to prevent cross contamination.
7. Ensure all fruits and vegetables are washed properly before handling.
8. Keep all chemicals away from food preparation areas.
9. Ensure staff wears proper uniforms and hair covers and comply with restrictions on jewelry, nail polish and false nails.
10. Ensure work areas are cleaned and sanitized after each process and at least every 2hours in a continuous preparation process.
11. Ensure staff is monitored for illness and not allowed to work sick or return before completely well.

 

Equipment & Utensils

CLEANING & SANITIZING

Equipment and Utensils

 

Equipment is defined as all the equipment used to store, prepare, and serve food.

 

Utensils include all types of small ware items used in food preparation and service.

 

While people and food pose the greatest risks for foodborne illness, equipment and utensils are a significant part of any food safety program. Proper equipment and utensils use, sanitizing and storage allow workers to perform duties in a safe and sanitary manner and contributes significantly to a strong food safety program. Failure to provide adequate and properly maintained equipment and utensils can result in outbreaks of foodborne illness.

 

Equipment and Utensil Purchases

 

All equipment and utensils used in a commercial food establishment must be NSF certified. NSF (National Sanitation Foundation) certifies that equipment and utensils meet the strict guidelines established for food service equipment and utensils. These guidelines promote products that are easy to clean, sanitize and maintain. If is does not contain the approval of the NSF, it does not belong in a food service operation.

 

Cleaning and Sanitizing

 

All work areas, equipment and utensils must be kept in a clean and sanitary manner prior to and immediate following any service (pre-preparation, preparation, serving, and re-working).

 

To ensure proper cleaning and sanitizing:

1. Ware washing Machines – includes various types of dish machines. Whenever practical, all small equipment, utensils and dishware should be cleaned in a dish machine. It is the most efficient and effective way to ensure proper cleaning and sanitizing. It is important to monitor the temperatures of dish machines on a daily basis to ensure they meet minimum standards for wash, rinse, and sanitize.

 

2. Manual Ware washing – includes the process of manually cleaning and sanitizing through a 3 compartment sink process. This process is mostly suited for large pots and pans, utensils, and equipment items like oven racks and fryer baskets. A sanitizer test strip must be used each time the 3 compartment sink is set up.
3. Manual Cleaning and Sanitizing – includes the process to be followed to maintain work surfaces that cannot be washed through ware washing machines or a manual process. This normally includes the use of “cleaning solution buckets” and “sanitizing buckets” filled with water and appropriate chemicals to perform the necessary task.
4. The process of manually cleaning and sanitizing must follow strict standards to ensure it is done correctly. Surfaces must be washed with a solution containing water and a detergent suitable for the surfaces being cleaned.
5. Once visible dirt is removed, the surface must be rinsed with clear, cool water.
6. A sanitizer solution is then applied to the surface to kill any bacteria or other harmful pathogens that may be present which must be allowed to air dry.

 

At a minimum, food contact surfaces should be cleaned and sanitized every 2 hours throughout the day whether by machine or manually.

 

There are areas in any food service operation where special attention must be given to ensure cleaning and sanitizing is effective. These areas include:

1. Tools and utensils – such as cutting boards, knives, spoons and spatulas. These items are used frequently and used for both raw and cooked foods. The potential for cross-contamination in high.
2. Equipment used frequently through the day – such as mixers, blender, meat slicers and food choppers. This equipment must be cleaned and sanitized after each use.
3. Preparation sinks. Often raw foods are washed in preparation sinks and then the same sinks may be used to clean ready to eat foods such as fruits and vegetables. Preparation sinks must be cleaned and sanitized immediately after each use.

 

Just as with food handling, cleaning and sanitizing processes includes sensitivity to time and temperature. Chemicals used in food services are only effective when used within the range of temperatures and time specified by the manufacturer. Temperature ranges and contact times apply to the following:

 

Manual Ware washing Process: (3 Compartment Sink)

 

• Wash sink -Hot water at a temperature specified by the manufacturer of the detergent being used.
• Rinse sink – Warm water that is clean and clear
• Sanitizer tank -With immersion heater, clean/clear water with a temperature of 160°F (71°C).With chemical sanitizer – applied in concentration and temperature specified by the manufacturer of the sanitizing chemical being used. Contact time for articles being manually washed, rinsed, and sanitized will vary depending on the type of sanitizing solution used.

 

Manual ware washing processes must be monitored to determine frequency of flushing and changing water and chemical solutions.

 

Machine Ware washing Process: (Dishmachine process)

 

The process of washing, rinsing and sanitizing will vary depending on the type of machine being used. The standards for temperatures, however, will not vary and are regulated by the machine manufacturer in accordance with standards set by the FDA Model Food Code.

 

Temperature ranges for machine ware washing are:

• Pre-wash – 80-100 °F (27-38°C)
• Wash – 140-180° F (60-82°C)
• Rinse – 150-160°F (66-71°C)
• Final Rinse – 170-180°F (77-82°C) (may vary by jurisdiction).

 

Low temperature dish machines sanitize by using chemical sanitizers. Temperatures will be reduced as high temperatures make the chemical sanitizers ineffective.

 

A dishwasher temperature log for high temperature dishwashers appears in Appendix. Temperatures must be recorded using a surface temperature strip daily at the start of the day. For low temperature dishwashers, a sanitizer test strip must be used daily and its use / sanitizerrecorded on the log.

 

Manual Washing and Sanitizing of Work Surfaces

 

This process has been described as the use of solutions containing cleaning detergents or sanitizers to manually clean and sanitize work surfaces. The process is separate and often defined by the use of “green cleaning” buckets and “red sanitizing” buckets. The use of these color coded tools helps ensure solutions are not accidentally mixed. The mixtures contained in each bucket should be regulated by the manufacturer’s instructions (most chemicals dispensed for this purpose are dispensed through an automatic dispensing machine) and carefully controlled. Because sanitizing chemicals are temperature sensitive, workers must ensure the temperature of the water used to mix the sanitizing solution is within the standards set for the particular sanitizer used. Sanitizer concentrations also vary and workers must have the ability to check to ensure sanitizing chemicals are used in proper concentrations. Test strips are available for the different types of sanitizing chemicals to ensure proper concentration levels are maintained and must be readily available and used regularly. Both Sysco and EcoLab have stock items.

 

The same process is used when manually cleaning and sanitizing work surfaces, as well as large and stationary equipment;

• Initially remove any visible dirt or debris
• Clean the surface with a microfiber towel soaked in the cleaning (detergent and water) solution.  (Green Bucket)
• Rinse the surface to remove visible detergent (detergents make the sanitizing solution ineffective) with a towel and clear, warm water.
• Sanitize the surface with a towel and the properly concentrated sanitizing solution. (Red Bucket) purchased from Ecolab.

 

+ Safety Note: ensure all equipment is turned off, cooled, and/or unplugged before cleaning.   This will ensure no worker is accidentally injured during the cleaning and sanitizing process.

 

Equipment and utensils, after being cleaned and sanitized, should be allowed to air dry. They should not be handled unless hands have been washed and are clean.

 

Facilities

 

Our business is unique in that we perform services in someone else’s facility. As such, we don’t always have control over the conditions the facilities are in, or over controlling the maintenance of the facilities.

 

We do, however, have an obligation to ensure the facilities conform to health requirements and then when and if necessary, we take appropriate steps to ensure compliance with health and safety regulations.

 

Facility Inspections

 

Facilities should be inspected on a regular basis (at least monthly by unit management) to identify specific facility improvement needs. Because the condition of the facility not only impacts our ability to serve food safely, but also the ability of our workforce to perform their jobs in a safe manner, we must identify and communicate those repairs and improvements needed to provide a safe and secure work environment.

 

Attention must be paid to the following facility related issues:

1. Floors, wall, and ceilings in good condition and free of leaks. No floor tiles missing and no permanent objects present that could contribute to an unsafe environment.
2. Toilet and handwashing facilities adequate to meet local health regulations.
3. Lighting complies with minimum standards for lighting as established by local health regulations.
4. Refuse storage convenient and away from the facility to limit access to pests and odors.
5. Pest management in place that controls and eliminates pests in the workplace.
6. Suitable sources of potable water available at all times.
7. Equipment working according to manufacturers specifications.
8. Equipment present that provides the ability to service the clients needs without compromising food and worker safety.
9. Adequate storage for dry, chilled, and frozen food. Separate storage for chemicals.

 

 

1. Electrical equipment in good condition. Cords not frayed or     missing ground prong.
2. Covers in place on all equipment to protect workers from          electrical connections, gears, or other moving parts.
3. Maintenance scheduled for regular servicing of exhaust    ventilation systems, floor drains, grease traps, and fire      suppression systems.
4. Always be aware of any leaks that exist in the operation.          Efforts must be made to eliminate leaks as quickly as possible   to reduce the risk of injury to workers.
   1. Temperatures of chilled and freezer storage areas must be monitored at least twice daily to identify any problems with temperature control. See Appendix for Centerplate log forms.

 

Regular inspections of facilities will help ensure facility compliance issues are promptly identified and corrected. While Centerplate may not be able to always control the condition of equipment and the facility in which we operate, we can minimize the impact facility problems can have on our service by identifying problems quickly and seeking quick resolution with the client.

 

 

Appendix A: Centerplate Food Safety and Sanitation Audit Form and Temperature Conversion Chart

 

– Temperature Conversion Chart: Celsius to Fahrenheit (nearest whole degree) (Source: USFDA)

°C	-40	-39	-38	-37	-36	-35	-34	-33	-32	-31	-30	-29	-28	-27	-26
°F	-40	-38	-36	-35	-33	-31	-29	-27	-26	-24	-22	-20	-18	-17	-15

 

°C	-25	-24	-23	-22	-21	-20	-19	-18	-17	-16	-15	-14	-13	-12	-11
°F	-13	-11	-9	-8	-6	-4	-2	0	1	3	5	7	9	10	12

 

°C	-10	-9	-8	-7	-6	-5	-4	-3	-2	-1	0	1	2	3	4
°F	14	16	18	19	21	23	25	27	28	30	32	34	35	37	39

 

°C	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19
°F	41	42	45	46	48	50	52	54	55	57	59	61	63	64	66

 

°C	20	21	22	23	24	25	26	27	28	29	30	31	32	33	34
°F	68	70	72	73	75	77	79	81	82	84	86	88	90	91	93

 

°C	35	36	37	38	39	40	41	42	43	44	45	46	47	48	49
°F	95	97	99	100	102	104	106	108	110	111	113	115	117	118	120

 

°C	50	51	52	53	54	55	56	57	58	59	60	61	62	63	64
°F	122	124	126	127	129	131	133	135	136	138	140	142	144	145	147

 

°C	65	66	67	68	69	70	71	72	73	74	75	76	77	78	79
°F	149	151	153	154	156	158	160	162	163	165	167	169	171	172	174

 

°C	80	81	82	83	84	85	86	87	88	89	90	91	92	93	94
°F	176	178	180	181	183	185	187	189	190	192	194	196	198	199	201

 

°C	95	96	97	98	99	100	101	102	103	104	105	106	107	108	109
°F	203	205	207	208	210	212	214	216	217	219	221	223	225	226	228

 

°C	110	111	112	113	114	115	116	117	118	119	120	121	122	123	124
°F	230	232	234	235	237	239	241	243	244	246	248	250	252	253	255

 

°C	125	126	127	128	129	130	131	132	133	134	135
°F	257	259	261	262	264	266	268	270	271	273	275

1.1.5.c.R3_Cooking_Raw_Food_Temperature_Log_SL

1.1.5.e_HACCP_Cooling_and_Chilling_Temperature_Log-1 SL

1.1.5.h_HACCP_Reheating_for_Hot_Holding_Temperature_Log SL

1.1.5.i_Refrigerator_Temperature_Log_single_location SL

1.1.5.r_HACCP_Hot_Box_Temperature_Log SL

Thermometer Calibration Procedure and Thermometer Calibration Log

HACCP Temp Logs