Michigan State University Extension
Tourism Educational Materials - 33330176
06/06/02
Establishments...Key Check Points Sanitation and Housekeeping 33.33 Sanitation
HE-209
by Robert D. Buchanan, Restaurant, Hotel and Institutional
Management Specialist
Cooperative Extension Service
Purdue University
West Lafayette, Indiana
The manager of a food service establishment and/or the
manager and his superior need to take the time to make an
overall analysis to determine the results that the
organization is actually obtaining. This should be done
several times a year. The evaluation should determine how
well the food service operation is doing and where
improvements should be made. Then some priorities,
objectives, methods, and deadlines for improvements can be
established.
This is one of a series of pamphlets describing how a
person can fairly comprehensively, yet in less than a day,
provide an overall evaluation of a food service operation.
The key items, or food service conditions, to evacuate
under each major category are described. Taken together,
the key indicators of general conditions measure the
degrees of efficiency (minimal costs) and effectiveness
(optimal organizational satisfaction). A major category
that has a deficient key indicator should be investigated
further, and corrective adjustment should be considered
and/or made where appropriate. A discussion of facts by
management with the operating personnel is perhaps most
needed to develop mutual understanding of the problems.
Attainable performance objectives should be jointly
established and reviewed at a later date.
If all key indicators are satisfactory in a major category,
other aspects of that category are probably being handled
with similar care. If all of the key indicators are high,
but the profit is not adequate, then it will be necessary
to examine the operation for inefficient purchasing and
receiving practices, improper menu pricing, inaccurate
records or financial statements, inventory method and
method of computing the value, production waste, plate
waste, security and pilferage, and so forth.
These operational analysis guidelines may be used by the
manager of a single food service establishment for
self-analysis, or by the unit manager's supervisor.
1 Management Planning, Organizing, and Controlling
(HE-202)
2 Personnel (HE-203)
3 Purchasing (HE-204)
4 Receiving, Storage, Issuing, Inventory (HE-205)
5 Food Preparation (HE-206)
6 Food Presentation and Service (HE-207)
7 Maintenance of Building and Equipment (HE-208)
8 Sanitation and Housekeeping (this publication)
9 Statistical and Ration Analysis (HE-210)
10 Consumer Satisfaction (HE-211)
8. Sanitation and Housekeeping
Consumer protection through application of sound sanitation
and housekeeping practices is a basic management
responsibility. It is of the utmost importance that high
standards of sanitation, cleanliness, and good housekeeping
be maintained at all times - each day and each minute. Any
laxity may result in a serious epidemic or infection.
Employees must be carefully trained in the handling of
utensils, food, and in the sanitation techniques of
cleaning of premises, cleanliness of utensils and
equipment, and in sanitation of dishes, glasses, silver,
and pots and pans. Personal cleanliness is essential. After
use, all equipment and utensils should be sanitized and
returned to their proper place in spotless condition for
use again.
Good housekeeping means clean and sanitary kitchens, dining
rooms, storage areas, toilets, and cloak rooms. It also
means that all materials and equipment are stored in the
right place at the right time, in the right way.
We will look at some general indicators of sanitation, then
at specific indicators, and then at good housekeeping
factors.
General Indicators
The general indicators include these vital areas: food
protection, personnel, chemical hazards, disposal of waste,
vermin control, laws and regulations, and general
sanitation and housekeeping appearance and arrangements.
Food Protection - Food should be purchased from approved
sources, which comply with applicable federal, state, and
local laws and regulations. Food may be infected by coughs,
sneezes, handling, dirty equipment, vermin, animals, and
waste. Foods should be protected from contamination by
providing safe storage, preparation, display and service.
Foods should be covered while in storage and during
transportation. Potentially hazardous foods should be in
the range of 40 F. to 140 F. for less than two hours or
only during the necessary preparation period. Cold stops
germs from growing; heat kills them. Cold foods should be
kept under 40 F. and hot foods over 140 F. Prepared food
should never be left standing at room temperature one
unnecessary minute.
Personnel - Food workers must be healthy, for colds and
other diseases may be passed to others. Germs from
infections, cuts, pimples, boils, respiratory infection, or
other communicable diseases may cause food poisoning. Known
or suspected communicative disease cases must be reported
to the health authority. Personal cleanliness includes
hands washed and clean outer garments, proper hair
restraints used, and good hygienic practices. Dirty hands
spread germs. Hands and fingernails should be washed
thoroughly with soap and water before work, after using the
toilet, and every time they are soiled. Handling utensils
by the bowl or end that comes into contact with food may
spread disease.
Chemical Hazards - Some non-food chemicals are very
hazardous in that their misuse can make a person ill or
cause burns or other injuries. Chemicals of this kind
include soaps and detergents; solvents; cleaners; tarnish
removers; polishes; paints and varnishes; and insecticides,
rodenticide and other toxic substances.
Poisonous and toxic materials must be separately stored,
clearly identified, and properly used. There must be
knowledge of dangerous chemicals to be avoided. Only those
poisonous and toxic materials required to maintain the
establishment in a sanitary condition, and for sanitation
of equipment and utensils, can be present in any area used
in conjunction with food service establishments.
These rules must be followed for safeness for all:
1. Read the label or the instruction sheet.
2. Use no more of a chemical product than the quantity
recommended by the manufacturer or your employer.
3. Observe safety precautions which apply to handling,
storage, use and disposal as printed on the label or
emphasized by your employer.
4. Never store any type of non-food chemicals near food
(to prevent them from accidentally getting into the
food).
Aerosols - Aerosols are irritating to the eyes - some are
flammable - and they may explode when subjected to intense
heat.
- Don't spray aerosols near eyes.
- Don't spray aerosols in the vicinity of open flame.
- Don't dispose of aerosol cans in incinerators or in
trash to be burned.
Disposal of Waste - Waste areas must be free from rodents
and foul and sour odors. Food service refuse consists of
waste food products, paper, glass, and tin cans. Employees
must be properly trained to operate, dispose, and sanitize
waste disposal equipment, including sinks, dishmachines,
garbage disposals, trash compactors, and garbage cans.
Garbage cans must have close-fitting covers and be
thoroughly cleaned on the inside and outside in a manner so
as not to contaminate food, equipment, utensils, or food
preparation areas after each use.
Vermin Control - A professional pest control company should
make regular visits to eliminate rodents, flies, and
vermin. A procedure should provide more frequent service if
needed between regularly scheduled visits.
Laws and Regulations - All food service operators and
owners should be thoroughly knowledgeable about all
applicable Indiana laws and regulations, and copies should
be available for immediate reference. Feel free to consult
the regulatory authority for assistance. You may obtain a
copy of Regulation HFD 17 which contains the regulations
pertaining to the sanitation of food service establishments
from the health jurisdiction in which your facility is
located.
General Sanitation and Housekeeping Appearance and
Arrangements - What are the reactions to the sanitation and
housekeeping practices of the following areas:
Condition
Clean Neat Dirty Orderly Attractive Other
Area loading dock?
Dry storage?
Refrigeration?
Office?
Salad and vegetable?
Main kitchen
Equipment?
Utensils?
Premises?
Service counter
and/or area?
Dining room?
Consumer toilet-
men's?
Consumer toilet-
women's?
Dishroom?
Employee's locker room
- men's?
Employee's locker room
- women's?
Other
Each piece of kitchen equipment can be evaluated for
sanitation and housekeeping by closely inspecting the
interior; exterior; door; shelves or grates; surfaces that
food or food pans come into contact with; surfaces above
where food is cooked, transported, or held; heating
elements; controls; and floors and drains near equipment
and adjacent spreader plates.
Specific Indicators
The specific indicators are training, cleaning schedules,
handling of potentially hazard foods, cleaning and
sanitizing dangerous spots, condition of the floor,
dishmachine temperatures, floor mops, and food
transportation carts. If these items are clean and sanitary
and up to a high standard, many other items are also likely
to be cleaned and sanitized with similar care.
Training of Dishroom Personnel, Pot and Pan Sanitizers, and
Kitchen Custodians - Employees in these work categories are
usually unskilled when hired. Each task requires some skill
and techniques. The skill must be taught if employees are
to perform competently and capably. A thorough training
program based on task breakdown for each task assigned
these individuals clearly show the "How to," "Where,"
"Why," and "What."
This type of training raises the status of the job,
eliminates serious incidents, and tends to reduce labor
turnover because workers are competent and recognized.
However, it should be pointed out that sanitation and good
housekeeping is the concern of every person in a food
service operation. Every person must reflect the right
attitude toward sanitation because the cleanliness of the
facility will reflect the employees' attitude toward
sanitation.
Cleaning Schedule - A planned cleaning schedule for daily,
weekly, monthly, and quarterly cleaning should be a normal
part of the operation of the kitchen. Efficient use of time
by adhering to the proper cleaning schedules will result in
economy, as the same amount of work can be done with fewer
people.
Handling of Potentially Hazardous Foods
- Germs grow and reproduce with moisture, temperature
(germs grow best at 75 F.- 105 F.), time (a few hours at
room temperature is enough to cause food poisoning), and
food. Management must carefully check the preparation and
handling of the food that most frequently causes food
poisoning:
- Ham, ham products, other pork products.
- Chicken salads, pot pies, dressing.
- Custard-filled pastries.
- Seafoods - tuna salad, shellfish, etc.
- Vegetable salads, potato salad, etc.
- Dairy products, milk, cream, cheese.
- Egg products, poultry, ground meat, gravies, sauces,
dressings, pudding.
Germs hate a clean environment simply because there is no
food.
Cleaning and Sanitizing Dangerous Spots
- There are some key spots to check for proper sanitation:
- The slicing machine is a most dangerous piece of
equipment because bacteria grow rapidly on the blade and
in the safety hood.
- All floor or countertop-mounted equipment, unless
readily movable, must be installed so that areas
beneath, beside and behind such equipment must be sealed
to floors, walls, countertops and adjacent equipment. By
following this process you will eliminate many difficult
cleaning problems.
- The surface of most cutting boards is dangerous unless
cleaned promptly after cutting each different product.
- Food pumps containing syrup, sauce's, and condiments.
- The can opener as the opener comes in contact with the
food in the can.
Floor - The floor under a range tells quite a bit. It is
fairly certain that if someone has taken the time and
trouble to clean up under the range, he has gone beyond
this and cleaned all over the kitchen. The floor is usually
the last cleaning task before locking up, and if energy and
motivation continue to this last job, personnel probably
has a high level in the beginning and intermediate cleaning
processes.
The cement joints between quarry tile is a good indicator
of the thoroughness with which all cleaning is done. If the
cement joints are light grey or white rather than dark grey
or black, it is obvious that the floor is constantly
cleaned. (Beware of grout that has been colored black
during construction and strong bleaches which deteriorate
the grouting at the expense of turning it white.)
Dish Machine Temperatures - Check dish machine gauges for
the following temperatures (consult your regulatory
authority or regulation for specific temperatures on
different types of machines):
Pre-wash 100-120 F.
Wash 140-165 F.
Power Rinse 170-180 F.
Final Rinse 180 F. or above at entrance to manifold
Floor Mops - Mops should be stored in designated areas. The
air around the mop heads should be clean and fresh
smelling. For drying and airing, the mop heads should be
hung with mop head down but not touching the floor.
The mop heads should be dry, full, and grey or dark grey,
but not dirty grey or black, and not with a sour or
offensive odor. Care given to floor mops indicates that the
supervisor has been thorough in organizing his daily
routines and has taken many steps necessary for his
subordinates to meet high housekeeping standards and that
housekeeping throughout the facility is probably as it
should be.
Food Transportation Carts -If the food transportation carts
(tray delivery carts in health care facilities) are
spotless inside and out (including corners), it indicates
that the organization probably practices good sanitation.
Good Housekeeping
Is sound basic training provided? Are reasons explained?
Are there once-a-week inspections? Does each employee
understand that he is accountable for the upkeep of his
work area, equipment and tools, and economical use of
supplies? Are employees encouraged to make suggestions on
how to improve good housekeeping? Is there a place for
everything, and everything in its place? Are explanations
given for housekeeping rules? Do managers and supervisors
set a good example?
Summary and Conclusion
Good sanitation will be the result of educating employees
to know the how, what, when, and why of food care and
cleanliness. Is food obtained from safe sources? Is there
safe storage, preparation, display and serving? Are
potentially hazardous foods in the range of 40 F. to 140 F.
for less than two hours or only during the preparation
period? Are foods protected from contamination? Are
employees free from disease and infection? Is there a high
degree of person cleanliness? Are facilities and equipment
properly designed, constructed and installed? Are premises,
utensils, and equipment clean and sanitary? Is there safe
storage and use of poisonous and toxic material? Is there
sanitary disposal of waste? Is professional help available
for vermin control?
Is the close relationship between good housekeeping and
sanitation recognized? Is the fact that good housekeeping
and sanitation is everybody's job recognized? Does
sanitation and housekeeping make the food facility more
attractive to the consumer? The accompanying manager's
sanitation supervision form gives an explanation of each
item.
References
Applied Foodservice Sanitation. Chicago: National Institute
for the Foodservice Industry, 1974.
Longree, Karla, Quantity Food Sanitation, 2d ed New York:
Wiley-Interscience, 1972.
Longree, Karla, Baker, Gertrude G., Sanitary Techniques in
Food Service. New York: John Wiley and Sons, 1971.
National Restaurant Association, A Self Inspection Program
for Foodservice Operators. Chicago: National Restaurant
Association, 1973.
Richardson, Treva M. Sanitation for Foodservice Workers 2d
ed. Boston: Cahners Books, 1974.
Other Publications, catalogs, correspondence courses
National Restaurant Association
One IBM Plaza, Suite 2600
Chicago, Illinois 60611
Educational Institute,
American Hotel and Motel Association
Stephen S. Nisbet Building
1407 South Harrison Road
East Lansing, Michigan 48823
National Institute for the Food Service Industry
120 South Riverside Plaza
Chicago, Illinois 60606
Cahners Books International, Inc.
221 Columbus Avenue
Boston, Massachusetts 02116
Small Business Administration,
576 North Pennsylvania Street,
Indianapolis, Indiana 46104 has the following management
assistance series covering a wide variety of topics:
Management Aids (Free)
Small Marketers Aids (Free)
Small Business Bibliographies (Free)
Small Business Management Series Booklets
Starting and Managing Series
Small Business Research Series
Indiana State Board of Health
1330 W. Michigan Street
Indianapolis, Indiana 46206
Regulation HFD 17, regulation pertaining to the
sanitation
of food service establishment
Be Safe, Not Sorry
About Food Gins
48 Ways to Foil Food Infection
Preventing Food Spoilage
Films
National Sanitation Foundation
NSF Building
Ann Arbor, Michigan 48105
Food Service Equipment Standards, November, 1976
NSF Criteria
NSF Reports
NSF Educational Materials
Posters
MANAGER'S SANITATION SUPERVISION GUIDE
(Explanation of Items to be Checked on Self-Inspection
Form)
A. KEEPING FOODS HOT OR COLD
1) Potentially hazardous foods include but are not limited
to turkey, ham, poultry, meat products, dressings, gravies,
soups, salad dressings, potato salad, macaroni salad, cream
pies and custards.
2) The temperature in the refrigerators must be 45 f. or
less.
3) The temperature of foods kept in steam tables or other
heat-holding devices must be above 140 f. Food should not
be stored above the rim of the containers.
4) (a) Hot foods that are refrigerated in large containers
must be stirred down to a cold temperature in an ice
bath or cold running water.
(b) Unprepared fruits and vegetables, raw meat products,
and crates and boxes should be placed on shelves
below foods which are ready to serve without
further preparation. Unsealed foods should not be
placed on floors of refrigerators. Food should be
spaced for good air circulation and should be stored
in proper containers (relatively flat).
B. Dish and Glass Washing -
General:
(1) Whether washing dishes by machine or by hand, pre-rise
should be adequate to remove most grease and food
particles. Appropriate utensils for pre-scrubbing and pre-
rising should be available.
By Machine:
(2) Automatic detergent feeders should be kept filled. When
no feeder is used, detergent should be added for each few
racks of dishes washed.
(3) Wash spray arms and rinse arms should be inspected and
cleaned daily. For cleaning they should be disassembled and
cleaned with a brush. All spray arm nozzles should be
checked daily for clogging by lime encrustment, food or
other matter. The scrap trays (screens) should be kept in
place except when taken out of the machine for regular
cleaning.
(4) The temperature of the final rinse water must be 180 F
as shown by the machine thermometer when the final spray
rinse is in operation.
(5) Accuracy of machine thermometer should be checked by
testing water temperature at the entrance to the spray arm
with another thermometer of known accuracy.
By Hand:
(6) Dishwashing sinks must have two drainboards with
adequate space to stack pans, dishes, utensils, etc. The
drainboard adjacent to the wash compartment must be used
only for dirty dishes and utensils. The drainboard adjacent
to the rinse compartment should be used only for clean
dishes and utensils.
(7) When washing dishes by hand the wash water should be
warm, reasonably clean and enough detergent should be used
to clean the utensils. For glasses and certain utensils a
brush should be available and used.
(8) After washing, dishes should be rinsed in clear water.
(9) At the rinse sink an approved chlorine or quaternary
ammonium compound (quats) should be kept ready for use in
final rinse. To insure using the proper amount of
sanitizing agent, follow the directions printed on the
label. Be sure the dishwasher knows how much detergent and
sanitizer to use.
PERSONAL HYGIENE AND HEALTH REQUISITES
(1) Clean uniforms and clean appearance (hands,
fingernails, breath, etc.) are matters of daily concern.
(2) The hair of all employees must be adequately restrained
or confined to prevent contamination of foods, beverages or
utensils. Consumer attitudes toward hair appearance may
also be a consideration and often result in complaints to
management or the health department.
(3) Food servers should handle glasses by bottoms, not by
rims: cups and silverware by handles: and butter, rolls,
bread, etc., with fork or tongs. This policy is applicable
when clearing a table as well as when setting a table.
(4) Any boils, pimples, cuts, skin irritations, etc., on
hands or face must be properly treated and protected to
prevent food contamination.
(5) Soiled utensils must be handled to avoid contact with
lip contact surfaces.
D. WASTE DISPOSAL
Waste containers stored outdoors should be kept covered and
in good repair to keep out flies and rodents. Garbage
containers should be washed each time they are emptied to
eliminate accumulation of residue which provides breeding
ground for flies.
SANITARY FACILITIES
(1) Hard-to-clean corners should be checked and, when
necessary, special bowl and urinal cleaners used.
(2) Soap and hot and cold water are necessary for proper
handwashing. A mixing faucet should be used and the water
should be warm but not too hot to place hands in. Soap must
be available. Such facilities must be conveniently located
for food handlers.
F. EQUIPMENT
(1) Be sure employees understand safe and effective methods
of dismantling and cleaning equipment such as slicers and
grinders.
(2) Equipment and utensils which have cracks and crevices
are hard to clean and should be repaired or discarded.
Re-storage of moist foods in used cans or other single-use
shipping containers is not permitted.
(3) Refrigerator rack, hooks, shelves, floors, walls and
ceilings and steam table surfaces should be cleaned.
G. RODENT AND INSECT CONTROL
NOTE: Consult with your Public Health Sanitarian or a
licensed pest control operator on methods of locating and
controlling insect and rodent infestations as well as safe
and proper use of pesticides and insect sprays or
vaporizers. Use only approved sprays and in a safe manner.
You must adhere strictly to the warnings and instructions
on container labels severe restrictions have been placed on
the use of both residual-kill and contact pesticides in
foodservice establishments.
H. STORAGE -
Food:
(1) All food should be stored on racks of approved
construction at least 8" off the floor to eliminate rodent
harborage and minimize rodent and water damage.
(2) Ice to be used in drinks or which will come in contact
with foods should be stored in clean, covered bins to
protect it from contamination. Glass containers should
never be used as ice scoops.
(3) When flour and cereal bins are thoroughly emptied they
should be cleaned and sanitized. This breaks the life
cycle of the insects that usually contaminate such
products. Contact your local Public Health Sanitarian for
information on how to control store room infestations.
Equipment and General:
(4) Silverware, cups and glasses should be stored in such
a way that food servers to not handle the surface which
comes in contact with the customer's mouth.
(5) Glasses and chinaware which are cracked or chipped
cannot be thoroughly cleaned and should be discarded.
(6) Cleaning materials and pesticides should be stored away
from food and utensils and should be placed in properly
labeled containers.
(7) Lockers, racks or shelves should be provided for
employees in an area in which food is not stored, served or
prepared.
I.GENERAL SANITATION
(1) Table and counter tops and floor areas under tables and
counter should be given special attention.
(2) A clean building and equipment, proper personal hygiene
and sanitary food handling are appreciated by the customer.
(3) Adequate lighting for food handlers to maintain good
food handling techniques.
MANAGER'S SANITATION SUPERVISION FORM
Modified from: Name (Print) Report No.
Wisconsin Restaurant Assn. Date of
122 W. Washington Avenue Inspection
Madison, WI 53703 Title (Print)
INSTRUCTIONS: Sanitation supervision is an important part
of management. This form should be used by the owner or
manager in making routine inspections and should be filed
in a three-ring binder as a permanent record of Sanitation
Supervision. Such records may be helpful when inspected by
health authorities.
Items needing correction should be checked in the "Not OK"
column. After they are corrected, also check the "OK"
column. If corrected the same day, simply place a check in
the "Date Corrected" column. If corrected at a later date,
check the "OK" column and write date in the "Date
Corrected" column.
FOR EXPLANATION OF EACH ITEM SEE REVERSE SIDE
Not Data Not Data
OK OK Corrected OK OK Corrected
A. KEEPING FOODS HOT OR COLD
(1) Perishable foods kept
in refrigerator or steamtable
(2) Temperature of refrigerator
shown by thermometer
to be 40 F.or below
(3) Foods in steam table
to be 140 F. or above
(4) Foods properly stored
B. DISH AND GLASS WASHING -
General:
(1) Adequate Pre-Rinse
By Machine:
(2) Sufficient detergent used
(3) Toilet floors and fixtures clean
(4) Temperature of rinse water as required by law
(5) Machine thermometer checked for accuracy
By Hand:
(7) Brush and detergent used
(8) Rinse in clear water
(9) An approved sanitizing agent in proper
amount in rinse water and an adequate supply
on hand
C. PERSONAL HYGIENE
(1) Clean uniforms and clean appearance
(2) Hair adequately restrained or confined
(3) Proper handling of utensils and food by food servers
(4) Infections and skin disorders controlled
(5) Proper handling of soiled utensils and equipment
D. WASTE DISPOSAL
(1) Waste containers clean and in good repair
(2) Tight fitting lids on containers kept in yard
(3) Storage area free of rubbish and odors, kept clean
E. SANITARY FACILITIES
(1) Toilet floors and fixtures clean
(2) Hot and cold water, soap single
service towels and toilet paper available
F. EQUIPMENT
(1) Clean condition of work tables, benches,
racks, cutting boards, food preparation
equipment and all working parts of slicing
machines and other culinary machinery that
may or do touch foods regularly
(2) Utensils, equipment and tops of work tables
clean, smooth and free of cracks and crevices
(3) Refrigerator and steam tables clean
G. RODENT AND INSECT CONTROL
(1) Free of rats, mice, roaches and crawling insects
(2) Fly control measures practiced-screens
intact, self-closing doors, fans, safe sprays
used in safe manner
H. STORAGE -
Food:
(1) Floor racks or platforms at least 8" from floor
and of proper construction
(2) Ice storage bins covered and clean.
Waste water disposed of properly
(3) Flour and cereal bins, containers, etc.
cleaned and sanitized when emptied
Equipment and General:
(4) Silverware stored in clean compartments-
handles pointing outward.
(5) Glasses and cups stored on sanitary surfaces
and no chipped or cracked chinaware and
glasses (no nesting)
(6) Safe storage of cleaning agents and
pesticides, separate from food.
(7) Employees' clothes in lockers
I. GENERAL SANITATION
(1) Floors, walls, counters, booths and tables clean.
(2) General housekeeping
(3) Adequate lighting
Cooperative Extension Work in Agriculture and Home
Economics, State of Indiana, Purdue University and U.S.
Department of Agriculture Cooperating. H.G. Diesslin,
Director, West Lafayette, Ind. Issued in furtherance of the
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Cooperative Extension Service of Purdue University that all
persons shall have equal opportunity and access to its
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