Personnel involved with food storing/preparation or service:
Good
Hygiene practiced: Uniforms clean, bath frequently, failing to cover
their face when sneezing or coughing, wash hands often etc.
Free: Of infections and communication deceases.
Prohibited: From eating, chewing gum, drinking or smoking in food preparation areas.
Using: Of plastic gloves when is needed.
Handle: Dishes and utensils in a sanitary manner.
Parts: Of dishes and utensils that will make contact with the consumer’s mouth should never be touched by a server.
When: Serving food always wash their hands after wiping tables or bussing soiled dishes.
Safe Food Service:
Before refrigerating potentially hazardous food make certain an internal temperature of 45 *F or less will be maintained.
Use extreme care in storing and handling food prepared in advance of service.
Cook or heat process food to recommended temperatures.
Make certain that hot-handling devices maintain food at temperatures of 140*F or higher.
Heat left overs quickly to an internal temperature of 165 *F.
Avoid carrying contamination from raw to cooked and ready to serve foods via hands, equipment and utensils.
Obtain food from approved sources.
Main Galley:
General appearance: Floors, walls, ceiling clean, roaches free, and maintained. Report any missing or broken tiles. Dailey dust removal-weekly scrubbing-periodic resealing.
Plumbing: In good condition, leakage free, sufficient water supply. Hot water where needed. Drains clean and free of obstacles.
Ventilation: Sufficient. Free of condensation and accumulation of dirt and grease.
(Hoods and ducts clean unclogged and in good repair).
(Hoods and ducts clean unclogged and in good repair).
Lighting: Sufficiently lit in all areas (report any burned or broken lamps).
Food preparation and holding:
Food preparation equipment: Keep them clean when not in use.
Hot holding equipment: Maintain food at or above 140*F.
Cold food: Held at 45*F (7.2*C) or lower. All refrigerators are equipped with thermometers.
Equipment & Utensils not in use: Keep them clean and sanitized.
Preparation Equipment: Clean them and sanitize between changed use.
Fruits & Vegetables: Wash thoroughly prior to preparation and service.
Food warmers, steam tables and bainmarie: In good condition and working order.
Frozen food: Thaw properly under refrigeration or cold running water.
