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 Working with our community to ensure
 a safe and healthy environment.

Food Safety

  • HAND HYGIENE -
    • Prepare method for drying hands (pull out paper towels)
    • Turn on hot water and wet hands
    • Use soap and lather for 15 seconds
    • Rinse hands
    • Dry hands with paper towels
    • Use the paper towels to touch the nozzles to turn off water
    • Throw away paper towels
    Why is this important? Hand washing is the #1 thing you can do to prevent illness. Soap is necessary to suspend the dirt, grease and germs off of hands, warm water washes away the dirt and grease, and thorough drying of the hands helps removes germs. Sanitizer DOES NOT replace thorough hand washing!

  • CROSS CONTAMINATION -
    • Always use a clean cutting board and keep meats and produce separate
    • Wash hands and utensils with soap and hot water after preparing each item before moving onto the next item
    • Carefully and thoroughly wash fruits and vegetables before cutting and opening.
    • Always store ready to eat items above raw items in the refrigerator. Make sure raw meats do not come into contact with ready to eat foods and juices do not spread to other items.
    • Always use clean plates and utensils when serving food. Do not use the same plate and utensils that previously held raw food.

  • SANITIZING -
    • The proper ware washing procedure is to wash, rinse, sanitize and air dry dishes.
    • Bleach sanitizer is the only sanitizer proven effective against Norovirus. The proper concentration for bleach sanitizer is 50-100ppm. The concentration can be measured using bleach sanitizer test strips. Dishes should soak in bleach sanitizer for 10 seconds.
    • Quaternary ammonia sanitizer is an excellent sanitizer, however, is not proven to be effective against Norovirus. The proper concentration of quat is 200ppm. Dishes should soak in quaternary ammonia sanitizer for 30 seconds.

  • TEMPERATURES -
    • Cooking
      • Meat
        • Poultry is 165*F
        • Ground meat, raw eggs not for immediate service is 155*F
        • Fish, raw eggs for immediate service is 145*F
      • Vegetables/rice
        • 135*F
    • Cooling
      • Total maximum time for cooling food is 6 hours
      • Cooling process starts when food is at 135*F
      • Food has a maximum of 2 hours to cool from 135*F to 70*F
      • Food has additional 4 hours to cool from 70*F to 41*F

    • Reheating
      • Food must be reheated to at least 165*F
      • The maximum amount of time is 2 hours

    • Cold Holding
      • Food must be held cold at 41*F or less. Potentially hazardous foods can be held no longer than a total of 7 days.