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Guidance for creating a cross contamination policy for retail food services. It covers key steps in developing a policy, including identifying key people, important steps in processes, and corrective actions. The document also discusses potential cross contamination issues in various kitchen operations such as receiving, storage, preparation, assembly, and service to customers.
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Environmental Services Department
So, maybe you’ve been running restaurants for twenty years. Or maybe you just graduated from a prestigious culinary school. You know what you’re doing. So why did you still get a cross contamination violation? Maybe it’s time to create a cross contamination policy, so you can ensure that your employees know how to effectively protect food from contami- nation and what to do if something isn’t right. First of all, what is a policy and how do you create a cross contamination policy for your food establishment? A policy is a defined set of actions that minimize food safety risks. Although some small food establishments may have verbal policies, it is best to write your policies down. Here are the key steps to consider when developing any policy:
**- Include the key people at the table
Environmental Services Department
Receiving Review how food orders are received in your establishment. Do your re- ceiving procedures keep the food secure? Is the food placed into appropri- ate storage areas/equipment right away? If you purchase your own food at an offsite location, are you transporting the food in a vehicle that is clean and free of personal items that could contaminate the food. Storage Is food protected from other food and chemical during storage? Is food kept covered? Do you store raw meats on lower shelves in proper order according to final cooking temperature requirements? Are chemicals prop- erly stored away from food and utensils/equipment? Preparation Review the flow of food preparation in your establishment. How does raw animal food move through your establishment? What pieces of equipment come into contact with this raw food? Are these pieces of equipment also used with read-to-eat (RTE) food? Have you considered using color coded equipment for these food items? Where do employees store their drinks while working? Assembly Does your staff use utensils and/or gloves when handling RTE food? Does your staff use hair restraints? Service to Customers Is food available for self-service protected by containers and/or sneeze- guards? Are self-service utensils stored with handles out? Do staff handle food containers in a way that minimizes contact with their bare hands? Ask these questions for each of these operations: Who is responsible? Who receives, prepares, assembles, and serves food? Who oversees these processes? Who is responsible for execution? What needs to happen? Employees shall store food in clean, covered containers that are protected from contamination by other food, chemicals, and the environment. Raw animal food shall be stored away from RTE food and in an order according to their final cooking temperatures. During preparation, raw animal food must be separated from RTE food. Staff cannot use bare hands to handle
Environmental Services Department
To summarize, here are the key steps to consider with any policy:
**- Include the key people at the table