Employee Information Checklist

  • Hands in the hand sink only
    • There should never be anything other than your hands in the hand sink
  • When hands should be washed:
    • After touching your hair, nose or other body parts
    • After using the toilet
    • After handling money
    • After caring for or handling animals
    • After coughing, sneezing, blowing your nose
    • After using tobacco, eating or drinking
    • After handling dirty equipment, dishes or utensils
    • After taking out the garbage
    • Immediately before handling food, equipment, utensils, dishes or single service items
    • During food preparation as often as necessary to prevent cross-contamination
    • When switching between raw and ready-to-eat foods
  • Proper hand washing:
    • Use warm water and wet hands.
    • Use soap and rub vigorously.
    • Rub and scrub for 20-30 seconds.
    • Scrub arms and the back of the hands and the knuckles as well as the palm and fingers.
    • Rinse under warm running water.
    • Dry with a paper towel or air dryer. Do not turn the water off with bare hands, use a paper towel.
  • Sanitizer concentration levels
    • Be sure that the sanitizer is at the proper concentration for that particular sanitizer.
      • Chlorine: 3-Bay – 50-200 ppm, Bucket – 100-200 ppm
      • Iodine 3-Bay and Bucket – 12.5-25 ppm
      • Quaternary Ammonia: Follow the directions on the bottle
  • Proper temperature for foods
    • Cold foods shall be held at 41° F or below, and food that is held at 45° F shall be discarded if not used within three days.
    • Hot foods shall be held at 140° F or above.
  • Proper temperature for hot and cold holding units
    • Cold holding units shall be 41° F or below
    • Freezer units should be 0° F or below
      • All units have a ±3° F variance that is allowed.
  • Proper storage of toxic chemicals
    • Store all toxic chemical either on lower shelves or completely separate from all food, food equipement, and single service articles.
      • Store all pesticides and any other toxic chemical separate from all other products. (Example: WD-40, paint, paint thinner, turpentine, etc.)
  • All foods, equipment, utensils, and single service articles shall be stored 6 feet off of the floor to prevent contamination.
  • Proper dish washing procedures. All dishes shall be:
    • Washed in water of at least 75° F or above with proper detergent
    • Rinsed in clean water
    • Sanitized in an approved sanitizer (completely submerged for a period of one minute), and
    • Left to air dry on a drying rack.
  • Any food showing signs of spoilage must be immediately discarded and no food shall be brought in from home to be served.
  • At all times, avoid cross-contamination between foods by not storing foods that require no further preparation (such as boiled ham, sliced beef, salad dressings, or prepared salads), along with foods that require additional washing and cooking.
    • Raw foods shall be placed on shelves below ready-to-eat foods. (Example: Vegetables/Fruits on the top shelf, cooked foods on the middle shelf and raw foods on the bottom shelf).
    • If shelving units are directly next to one another, do not store ready-to-eat or cooked foods next to raw foods on adjacent shelves.
  • No person shall be working in food preparation that is ill. Also, anyone with a cut or burn on a hand or forearm must properly bandage and cover the injury before he/she shall be allowed to work preparing foods.