Sanitation Guide: How to Prevent Food-borne diseases

Personal Cleanliness

• Wash your hands before handling any food, utensils, equipment, dishes or silverware.
• Have all children wash their hands before eating. Use hand washing sinks for hand washing only. (see Handwashing policy)
• Use hair restraints and clean outer clothes when preparing or serving food.  Remove aprons when leaving food preparation area or going to the rest room. (see Dress Code policy)
• Use disposable tissue for coughs, sneezes or blowing noses and then wash your hands.

Food Preparation

• All raw fruits and vegetables must be washed before being served.
• Wash your hands before preparing food and then handle food with fingers as little as possible.  Use clean tongs or scoops.
• Wiping cloths shall be cleaned and rinsed in a sanitizing solution. (Sanaquat)
• Test all hot foods when they arrive in your kitchen. They should be at least 140 degrees F upon arrival. Cold foods should 45 degrees F or less.
• Dispose of prepared foods daily and never mix old foods with new (milk, dip, etc.)

Dishwashing

• All dishwasher should be working properly. Cold temperature dishwashers should have bleach rinse checked daily.  Hot temperature dishwasher should have the rinse cycle reach 180 degrees F. Check daily. Call Food Service Department at 747-2425 x239 or 245 if you have any questions.
• Wash and soak cutting boards in bleach solution after each use.

Food Storage

• Frozen foods must be kept frozen until used or thawed in a refrigerator and used immediately after thawing.  Perishable foods shall be stored in a refrigerator at 40 degrees F or below.
• Empty tin cans or plastic containers shall not be used to store food. All food shall be covered when stored.  Food and drink in storage will be kept at a minimum of 6 inches above the floor. No cleaners or other non-food items may be stored with food products.

WASH YOUR HANDS!
WASH YOUR HANDS!
WASH YOUR HANDS!

Also see the Classroom Sanitation and Handwashing policies and procedures.