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Food Protection Program
Food preparation area
Chris demonstrates the proper way to wash hands before starting the inspection.
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Chris demonstrates the proper way to wash hands before starting the inspection.
> Key food safety point: The number one cause of food borne illness is not washing hands correctly and at the right times.
When is the "right time" to wash your hands?
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after using the toilet |
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after preparing raw meat, fish, poultry or other potentially hazardous food |
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after coughing, sneezing, wiping nose |
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after taking out the garbage |
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after coming back from break |
The hand sink is for hand washing only. It must be easily accessible and stocked with soap and paper towels. It cannot be used for any food preparation.
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The chef washes his hands too.
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We observe Chef Richard wash his hands. He definitely does it right:
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scrubs for 20 seconds with soap and water |
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uses paper towels |
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turns off the water with the paper towel |
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| Hands washed, we stop to look at the layout of the kitchen. This gives us information about the flow of food (where food is stored, prepared, cooked, served, etc.) so that we may accurately assess the safe food handling processes.
We have asked Chef Richard where his food products are produced, manufactured, or distributed from. Now we can observe and monitor the food from delivery until it's served to the customer.
Layout of kitchen and food prep activities observed.
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Laura is a Prep Cook at the Main Street Dinner House.
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Receiving potentially hazardous foods
We need to check the temperatures of potentially hazardous foods when they are brought in. The delivery of the chicken gives us a chance to observe the process at the Main Street Dinner House.
Chef Richard introduces us to one of his lead prep cooks, Laura.
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Laura checks the temperature of a meat delivery.
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Laura meets the distributor on the dock outside and uses her thermometer to check the temperature of at least one chicken in each box to assure that it is cold enough.
> Key food safety point: We ask Laura to show us the "receiving logs," and we ask her about the correct temperature for meats, poultry and fish when they come in from the distributor. Although she likes them colder, she tells us they need to be 41°F or below in order to be safe. "Safe," we add, means it's too cold for any bacteria to grow.
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