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What is Food Safety?
Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and food-borne illnesses.
Good Hygiene Practices
Eat, drink and smoke ONLY in designated areas
Wear the designated uniform hat or hair net
Keep fingernails clean and trimmed
Wash hands often
Wet hands with hot, running water (at least 100°F)
Apply soap
Scrub hands and arms for at least 20 seconds.
Clean under fingernails and between fingers.
Rinse thoroughly under running water
Dry hands and arms with a single use paper towel
Turn off faucet using a paper towel
Hand washing sinks are for hand washing ONLY!
No dumping of food or other objects
No dishwashing in hand washing sinks
Prevent Contamination
Wash your hands regularly
Use utensils to handle ready-to-eat food
Store utensils properly
Linens replaced each time
Gloves used for one task and one task only
Properly clean equipment and cutting boards
Cooking to destroy bacteria:
Temperature “Danger Zone”
Between 45°F (5 ° C) and 135 ° F (57 ° C)
Food Storage
Clean, dry location
Not exposed to splash, dust or contamination
6 inches off the floor
Away from chemicals
Stock rotation – all stock should be labeled, dated if opened, and oldest dates should be in front (fines will be applied to groups with excessive expired dates)
No personal items can be stored with concession stand items
Personal beverages should be in designated “employee beverage” marked areas
Dishwashing
Three Compartment Sink
Scrape off leftover food in trash
Wash in solution at > 100°F
Rinse in clean warm water
Immerse in sanitizing solution for 2 minutes
Make sure to use a PH strip to test the correct PH level of sanitizer
Air dry
Time Temperature Control
Time as a Control Label
Always make sure to include the following information when using time as a control:
Name of product
Date
Time set out
Time to use by – NEVER more than 4 hours after putting out
Cooking to Destroy Bacteria:
Temperature “Danger Zone”
Between 45°F (5 ° C) and 135 ° F (57 ° C)
Thermometer
Poultry: 165 ° F (74 ° C)
Hamburger: 155 ° F (68 ° C)
Pork: 145 ° F (63 ° C)
Eggs (for immediate consumption): 145 ° F (63 ° C)
Beef, lamb, fish, seafood: 145 ° F (63 ° C)
Health Department
Hand washing sinks ONLY used for handwashing
Personal drinks kept on shelf labeled “employee beverages” only
Clean workstations and equipment
Temp log on all refrigeration and freezers must be filled out daily
Personal belongings must be stored in tote in stand
Chemicals NOT stored by food or food containers
No rings, dangly jewelry, bracelets or watches can be worn
Want to know more?
Click the link below to learn more about Minnesota's Food Safety laws at the Minnesota's Department of Health website
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