Michigan State University Extension
Tourism Educational Materials - 33339740
06/06/02
Safety Precautions for On-Site Quantity Food Preparation
Source: Mighigan State Univeristy
Author: McFadden, Jean
ID: E1708
Year: 1983
Workers in the kitchen
1. Wear clean clothes at the food site to protect food
from the person as well as clothing from food spills.
2. Aprons should be worn. If sweaters are worn, they
should be washable and kept clean.
3. Jewelry kept to minimum.
4. Keep fingernails short, clean and without nailpolish.
5. Clean body and hair. Wear a hairnet or cap at all
times. Keep hair clean.
6. Wash hands:
-before starting work in food preparation/service areas
Äafter handling raw food
Äafter handling soiled dishes
Äafter eating or smoking
Äafter using the bathroom
Äafter a visit to dressing room area
Äafter coughing, sneezing, blowing your nose or touching
your hair
Äafter picking something up from the floor
Äwhenever they are dirty
7. Do not work when you have a severe cold or illness,
boils or open sores.
Food preparation
1. Be sure food is safe and sanitary.
2. Do not use fresh food that is spoiled or rotten.
3. Do not use food from damaged, bulging, leaking and
rusty cans.
4. Do not use home-canned products.
5. Do not use frozen foods damaged with evidence of poor
handling or thawed and refrozen.
6. Do not use staples such as flour, rice, barley, pasta,
which are infected or moldy.
Temperatures Food safety temperature ranges for prepared
foods:
Hot food 140-150øF
Cold food 33-40øF
Frozen foods 10-0øF
Quantity Food Safety Precautions . . . Preparation
1. Check recipe for ingredients, pans and equipment
needed.
2. Prepare recipe according to directions and either cook
or store (refrigerate).
3. Wash all fresh fruits and vegetables before preparing
for service.
4. Assemble food items to be served hot quickly and
maintain minimum temperature of 140øF.
5. Assemble food items to be served cold quickly and
maintain minimum temperature of 40øF.
6. Do not smoke in kitchen and serving areas.
7. Speed the cooling of large quantities of such foods as
main dishes, gravies and soups by refrigerating in shallow
containers.
Serving
1. Separate serving utensil (fork, ladle, spoon) for each
pan.
2. Do not let food stand on heated serving line more than
two hours.
3. Food thermometer to test temperature of food ( 140øF for
hot foods, 40øF for cold foods) should be taken in the
center of the pan about half-way down.
-Clean thermometer after each use with denatured alcohol
or alcohol handi-wipes.
Handi-wipes can be obtained from pharmacy or health
department.
4. Food at the end of the serving period should be
properly stored immediately or thrown out. It should never
be packaged in used food containers, bags, and/or cartons
(paper, plastic, Styrofoam, aluminum foil) and distributed
to individual families. The reason for this is possible
food contamination and can lead to food poisoning and
serious illness.
Others
1. Post telephone numbers of the fire department and
hospital emergency in a noticeable spot near the phone.
2. Keep first-aid supplies on hand.*
3. Have fire extinguisher available, or blanket. Know how
and when to use.
4. Follow realistic and adequate daily and weekly cleaning
schedule (large and small equipment, floors, kitchen,
serving and dining areas).
* Adhesive tape, ammonia vials and inhalants, aspirin,
burn ointment, compress bandage, nonadhering 2", 4" gauze
bandage, merthiolate, triangle bandage nonsterile 40",
scissors.
Dishwashing
1. Wash dish compartments with hot water and detergent or
soap before beginning the dishwashing.
2. Scrape, prewash and segregate dishes:
(a) With rubber scraper, remove food particles from dishes
into disposal.
(b) With pre-rinse hose, spray and clean dish surface.
(c) Stack dishes according to kind (all plates, fruit
dishes, cups, etc. together).
(d) Pre-soak silverware in pan before washing.
3. Order for washing dishes:
(a) Glassware
(b) Silverware
(c) PlatesÄfruit dishes, cups, saucers, etc.
4. Wash dishes and utensils in first compartment of sink.
(a) Use correct washing compound in amount indicated on
label.
(b) Use brush or sponge in washing each piece separately.
5. Rinse dishes in hot water (140øF) in second compartment
of sink.
(a) Place dishes in a long-handled basket, move up and
down in rinse water.
(b) If long-handled basket is not available, remove dishes
from wash sink to rinse sink by using tongs or rubber
gloves. Allow dishes to remain in rinse sink for several
minutes. Do not overstock.
6. Sanitize dishes and silver in the third sink containing
water that is 170øF or approved chemical sanitizer.
(a) Submerge dishes at least 2 minutes.
(b) The amount of sanitizing agent used is determined by
label. If chlorine bleach such as Roman Cleanser or
Chlorox is used, l/2 cup for regulation size,
3-compartment sink or 1 tablespoon for 1 gallon water or
1/4 Cup vinegar and 1/4 cup chlorine bleach for
3-compartment sink or 1 tablespoon vinegar plus 1
tablespoon chlorine bleach for 1 gallon water.
(c) Remove basket and air dry dishes or silver on clean
surface.
(d) If dish basket is not used, use tongs or rubber gloves
to remove dishes to clean surface and air dry.
7. Water in all compartments should be hot and clean.
Frequent changing of water may be necessary to maintain
temperature and cleanliness needed.
8. Check dishes for cracks and silver for stains before
storing.
9. Wash brushes or sponges used in the dishwashing
operation in clean water containing detergent.
10. Wash and rinse drain boards and sinks.
11. Dishes should be air-driedÄdo not use dish towels.
Pots and Pans and Small Equipment
Same procedure as washing dishes.
TEMPERATURE GUIDE TO FOOD SAFETY
250 F Canning temperatures for low-acid vegetables meat
and poultry in pressure canner.
240 F Canning temperatures for fruits, tomatoes, and
pickles in waterbath canner.
165 F Cooking temperatures destroy most bacteria. Time
required to kill bacteria decreases as temperature is
increased.
140 F Warming temperatures prevent growth but allow
survival of some bacteria.
125 F Some bacterial growth may occur. Many bacteria
survive.
60 F DANGER ZONE
Foods held more than 2 hours in this zone are subject to
rapid growth of bacteria and the production of toxins by
some bacteria.
40 F Some growth of food poisoning bacteria may occur.
32 F Cold temperatures permit slow growth of some
bacteria that cause spoilage.
0 F Freezing temperatures stop growth of bacteria but
may allow bacteria to survive. (Do not store food above 10
F for more than a few weeks.)
FOR FOOD SAFETY KEEP HOT FOODS HOT and COLD FOODS COLD
MSU is an Affirmative Action/Equal Opportunity
Institution. Cooperative Extension Service programs are
open to all without regard to race color national origin
or sex. Issued in furtherance of cooperative extension
work in agriculture and home economics acts of May 8 and
June 30 1914 in cooperation with the U.S. Department of
Agriculture.
Gordon E. Guyer Director Cooperative Extension Service
Michigan State University E. Lansing Ml 48824
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mentioned. This information becomes public property upon
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