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Industry Wide Labor-Management Safety Committee
Safety Bulletin #32
Guidelines for Food Service Providers and Craft Services
The following requirements have been prepared as a guide intended to ensure safe handling of food and food items in order to prevent contamination and food related illness.
Personal Hygiene
 | Keep long hair tied back off the shoulders or in a hair net. (H&S § 27605) |
| Keep facial hair trimmed and clean. (H&S § 27605) |
| Wash your hands with soap and running water each and every time: |
 | after using toilet facilities; |
| after smoking; |
| between handling raw and cooked foods. (H&S § 27605) |
| Smoking is NOT permitted at any time when food is being handled, prepared or dispensed. Smoking is NOT permitted in any facility where food is stored, handled or dispensed. (H&S § 27605) |
Food borne illnesses are caused by bacteria that is easily transmitted by food service workers due to improper personal hygiene, poor food handling practices and inadequate cold and hot food holding temperatures. Careful attention to safe food handling practices, personal hygiene and cleanliness can help reduce the potential of spreading illness this way.
Hand Washing Facilities and Sanitation
- A wall-mounted, single-service towel dispenser and soap dispenser containing the appropriate towels (paper/disposable) and disinfectant soap shall be provided. (H&S § 27627)
- Hot and cold running water shall be available at all times during operation. (H&S § 27624)
- A separate hand washing sink shall be readily accessible for hand washing. (H&S § 27627)
- The food facility shall be free of rodent and insect infestation. No cockroaches, flies or mice. (H&S § 27607)
- The food facility shall be maintained clean and free of grease accumulations, dirt, debris, food spillage, etc. (H&S § 27609)
- Multi-use plates and utensils shall be properly washed with hot water and soap and SANITIZED with an appropriate sanitizer such as a chlorine solution, quaternary ammonia, or iodine solution, or in a high temperature dishwasher. (H&S § 27623(c))
- Single service utensils shall NOT be re-used. (H&S § 27623(h)
Proper Food Handling
Foods can quickly become contaminated if they are not kept at proper temperatures. Follow these guidelines when serving and storing foods:
C Hot
foods: 140ºF or higher at all times
C Cold foods: 41ºF or lower at all times
Any potentially hazardous food* that has been displayed or stored at temperatures between 41° - 140° is NOT to be served. No exceptions. (H&S § 27601)
Foods that are displayed for self service in a buffet line without adequate sneeze guard protection or that are held at improper temperatures become a breeding ground for a multitude of illness-causing bacteria. These foods should be discarded after the first serving and should never be allowed to be re-served. (H&S § 27603, 27604 and 27621(b)(2)(A))
KEEP IT HOT OR KEEP IT COLD OR DON'T KEEP IT!
- Thermometers shall be in all refrigerators and checked regularly to assure proper refrigeration temperatures. (H&S § 27601)
- Several metal probe food thermometers should be readily available for checking food holding temperatures. (H&S § 27601)
- Foods such as stews, soups and meat pies that are cooked in bulk containers shall be transferred to shallow containers (maximum 4" deep) for storage and stirred during cooling to assure proper cooling throughout. (H&S § 27601)
- Foods shall be covered at all times in storage to prevent cross contamination. (H&S § 27601)
- In addition, poultry, pork and fish must be cooked thoroughly. Potentially hazardous foods include any protein or dairy products with a pH between 4 and 9 such as meat, fish and poultry; cream sauces; salad dressings such as bleu cheese, creamy garlic and ranch; egg, potato and macaroni salads; stews; cream pastries, pies, puddings and custards, etc.
- Frozen foods should not be defrosted at room temperature. Frozen foods should be defrosted in a refrigerator, under running water or in a microwave. (H&S § 27621)
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