Food Handling Do's & Don'ts

Link to Chinese version

Link to Spanish version

1. Potentially hazardous foods must be kept at 45º F or below and/or 140º F or above. The range between 45º F and 140º F is considered the "DANGER ZONE" for food, since bacteria can grow best within this range.
2. Rare roast beef can be cooked to an internal temperature of 130º F. Pork must be cooked to an internal temperature of 150º F. Poultry items must be cooked to an internal temperature of 165º F. Hamburger and hamburger products must be cooked to an internal temperature of 155º F.
3. Potentially hazardous foods to be cooled should be lowered through the "DANGER ZONE" to below 45º F within 4 hours after any part of the food cools to 140º F. "Quick Chill" techniques, such as ice baths and storing the foods in shallow layers, need to be used for some foods. Rapid chill refrigerators have now been downsized for restaurant use. These are strongly recommended for restaurants that must chill foods in any quantity.
4. Reheat leftovers to 165º F. This includes "rare" roast beef that was initially cooked to 130º F and then refrigerated.
5. Thaw foods in the refrigerator, under cold running water, in the microwave or during the cooking process. NEVER THAW AT ROOM TEMPERATURE.
6. A metal, stem-type thermometer ranging from 0º F-220º F must be available to check food temperatures.
7. Any unwrapped or unenclosed food and drink on display to customers must be protected from coughs and sneezes using properly installed sneeze guards.
8. All foods must be kept covered, except during preparation, display and serving.
9. All uncooked meats and eggs must be stored below cooked foods and produce.
10. Food must not be stored on the floor of stock rooms or walk-in coolers. All food items shall be 12 inches off the floor.
11. All fruits and vegetables must be rinsed prior to preparation to aid in removing possible chemical and bacterial contamination.
12. All employees must practice good personal hygiene, such as wearing clean outer clothing, using a hair restraint and maintaining clean hands and nails.
13. No form of tobacco can be used in the kitchen area. Smoking should occur only in designated areas, and employees must wash hands before returning to work.
14. Employees must wash their hands thoroughly and as often as is necessary, especially after visiting the restroom.
15. To prevent the transmission of disease, anyone with a contagious disease capable of being transmitted through food, or who has a wound or boil on the hands or lower arms, must not handle food in any way unless cleared through the Food, Institution and Sanitation Division of the Wake County Department of Environmental Services. Never work as a food handler while experiencing diarrhea, vomiting or fever.
16. Employees preparing food must first wash their hands with an antibacterial soap, or these employees may wash with regular soap and then use plastic disposable gloves.
17. All utensils and equipment must be easily cleanable and in good repair (no cracks, chips, etc.).
18. All food-contact surfaces must be constructed of a smooth, noncorrosive, nontoxic material, such as stainless steel.
19. Shelving, tables and counters must also be of a smooth, washable, nonabsorbent surface.
20. All food service equipment must be NSF (National Sanitation Foundation) listed or equivalent.
21. All equipment must be kept clean.
22. All multi-use serving utensils must be washed, rinsed and sanitized after each use.
23. Food preparation surfaces, such as work tables, cutting boards and prep sinks, must also be washed and sanitized routinely. Sanitizer should be mixed at the proper concentration and be available during all hours of operation (as noted in Item #23).
    Proper Strengths: Chlorine 50 ppm
    Quat. Ammonium 200 ppm
    Iodine 12.5 ppm
    Contact time: 2 minutes
24. The approved method of bacterial treatment of multi-use eating, drinking and cooking utensils in a three-compartment sink is to wash in the first vat, rinse in the second vat and sanitize in the third vat. Sanitizing can be done with chemicals (as noted in Item #23) or with the use of a booster heater to hold water in the vat at 170º F or above.
25. Test papers (strips) must be available during all hours of operation to test the concentration of chemical sanitizing solution. We recommend testing sanitizer daily.
26. Approved sanitizing can be performed in an NSF-listed dish machine. Dish machine operators should be thoroughly trained in machine operation, including cleaning the machine and testing of sanitizing.
27. Tap hot water must be 140º F when an automatic dish machine sanitizing with hot water is used. Otherwise tap hot water must be 130º F.
28. The final rinse temperature of a commercial dish machine must be 180º F.
29. All utensils must be air-dried and then stored above the floor on shelving. NO towel drying is allowed.
30. All utensils, containers, plates, etc., should be inverted or covered when practicable or stored in clean and tight cabinets.
31. Employees should be careful not to handle clean utensil surfaces that will come in contact with the customer's mouth.
32. Any spoons, spatulas and dippers on serving lines or steam tables (etc.) should be stored in the food product with the handles extending out of the food. Running water dipper wells are only for ice cream products.
33. Single-service utensils (paper and plastic) should be purchased in sanitary containers and be stored in a clean area until used. When being used, they should be handled in a sanitary manner.
34. Water fountains must be kept clean.
35. Ice used in drinks, water, tea and coffee, or in connection with the chilling or serving of salads or vegetables, must be stored and handled in a sanitary manner.
36. All ice storage boxes or bins shall be covered and protected from contamination. No food product shall be stored in ice boxes or bins.
37. Ice must be dispensed with a scoop or automatic dispenser. Do not "drag" the cup through the ice to fill the cup.
38. Ice machines must be kept clean.
39. Hand sinks are required for employees. A hand sink is for handwashing only. It is not to be used as a prep sink, pot sink or a shelf and must not be blocked by storage.
40. Soap and disposable towels must be located at all hand sinks.
41. Prep sinks and pot sinks must not be used for hand-washing purposes.
42. Trash cans or dumpsters must be closed. This includes lids and doors on dumpsters. Please note, however, that kitchen trash cans may be left uncovered during prep periods.
43. Trash cans and dumpsters must be in good repair and reasonably clean.
44. Dumpsters with drains must have a drain plug when in use.
45. Facilities are needed for cleaning trash cans, mops, etc. This is known as a can wash. Do not pour waste water on the ground.
46. All floors, walls and ceilings should be kept clean.
47. Floors, walls and ceilings should be smooth, washable and nonabsorbent. Walls and ceilings should be light in color.
48. Exterior doors and toilet doors should be self-closing.
49. Fly fans are needed at the outside service door where stock is delivered.
50. All rooms need adequate lighting.
51. Light bulbs must be shielded or shatter-resistant in food display and preparation areas.
52. All ventilation equipment must be kept clean and in good repair.
53. All storage areas must be kept clean.
54. All storage shelving for dishes, cooking utensils, food items, cleaning supplies, etc., shall be at least 12 inches above the floor.
55. Clean, tightly covered containers should be used for the storage of beans, grits, flour, sugar, etc. The containers shall be approved for food storage. Trash bags are made of non-food-safe plastic and should not be used for food storage.
56. Cleaning compounds, pesticides and other hazardous chemicals must be stored away from food items. This area should be labeled "Chemical Storage Only." This can be a bottom shelf in the stock room or other arrangements to prevent food contamination.