Procedure - Food & Sanitation
Section: Human Resource Policies
Policy Owner: Ignition633 Ministries Nigeria Human Resources
Policy Name: Food & Sanitation Procedure
Origination Date: October 2024
Purpose:
To ensure the health and safety of both kitchen staff and customers by maintaining high standards of hygiene and food safety. This includes preventing foodborne illnesses through strict sanitation practices, maintaining cleanliness by establishing guidelines for regular cleaning of kitchen surfaces and equipment, and ensuring proper food handling by training staff in safe practices.
Scope:
Includes several key elements. It outlines food safety standards that provide guidelines for proper food storage, handling, and preparation to prevent contamination and ensure food safety. It includes hygiene practices that set requirements for personal hygiene among kitchen staff, such as handwashing protocols, the use of gloves, and maintaining clean uniforms.
Definition:
Food: refers to any substance that is consumed to provide nutritional support for the body.
Sanitation: refers to the measures taken to maintain public health by promoting hygiene and preventing disease, particularly through the management of waste and the provision of clean water.
Food & Sanitation
It is essential to enforce these practices not only for yourself but also for the entire kitchen staff. Regular monitoring and reinforcement of personal hygiene practices through training, reminders, and inspections will help maintain a high level of cleanliness and food safety in the kitchen.
Here are a few things to look out for:
Personal Hygiene
The cook packet carries information on the various way of maintaining food hygiene. However, you must be watchful and ensure everyone works according to the standards and policy guidelines. Maintaining personal hygiene is crucial to ensure food safety and sanitation in the kitchen. Here are some important practices you should follow:
Handwashing
- Wash hands thoroughly with warm water and soap before starting work, after using the restroom, handling raw food, touching contaminated surfaces, or any other activity that may introduce bacteria or contaminants.
- Use proper handwashing techniques, including rubbing hands together vigorously for at least 20 seconds, including fingers, nails, and wrists. Rinse hands thoroughly and dry them with a clean towel or air dryer.
- Avoid unnecessarily touching the face, hair, or other body parts during food preparation.
Personal Protective Equipment (PPE)
- Wear clean and appropriate attire, including a clean chef's uniform, apron, and head covering such as a hairnet or hat to prevent hair from falling into food.
- Use disposable gloves when handling ready-to-eat food. Change gloves frequently, especially when switching between tasks or handling different food items.
Cuts and Wounds:
- Cover any cuts, wounds, or sores with waterproof dressings or bandages to prevent the entry of pathogens into the food
- Use disposable gloves over the bandaged area to provide additional protection.
Jewelry and Accessories
- Minimize the use of jewelry, such as rings, bracelets, and watches, as they can harbor bacteria and may come into contact with food.
Respiratory Hygiene
- Cover mouth and nose with a disposable tissue or elbow when sneezing or coughing.
- Avoid sneezing, coughing, or breathing directly over food or food preparation surfaces.
Training and Awareness
- Stay up-to-date with food safety and sanitation training to ensure a thorough understanding of best practices.
- Educate kitchen staff on personal hygiene requirements and lead by example.
Personal Habits
- Avoid talking, chewing gum, or eating in food preparation areas.
Food handling and Preparation
Proper food handling and preparation are your vital responsibilities to ensure food safety and maintain high-quality standards in the kitchen.
Here are some key practices for you to follow:
Temperature Control
- Store perishable ingredients, such as meat, dairy, and seafood, at the appropriate refrigeration or freezing temperatures to prevent bacterial growth.
- Monitor and record refrigeration and freezer temperatures regularly.
- Use calibrated food thermometers to check the internal temperature of cooked foods to ensure they meet the safe minimum internal temperature.
Cross-Contamination Prevention
- Implement color-coded cutting boards and utensils for different food groups (e.g., red for raw meat and green for vegetables) to prevent cross-contamination.
- Keep raw and cooked foods separate during storage, preparation, and serving.
Cleaning and Sanitizing
- Ensure all surfaces, utensils, and equipment are properly cleaned and sanitized before and after use.
- Create and Follow established cleaning and sanitizing schedules and procedures.
- Regularly inspect and maintain dishwashers and other sanitizing equipment.
Safe Thawing (Defrosting)
- Thaw frozen foods properly in the refrigerator, under cold running water, or in the microwave using the defrost setting.
- Avoid leaving perishable foods at room temperature for extended periods.
Time and Temperature Control
- Limit the time perishable foods spend in the temperature danger zone to prevent bacterial growth.
- Implement strict "first in, first out" (FIFO) rotation for food items to use older ingredients first and avoid spoilage.
Proper Storage
- Store food items in appropriate containers and packaging to maintain freshness and prevent contamination.
- Label and date all stored food items to ensure proper rotation and avoid using expired products.
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This procedure will be reviewed annually and is subject to change. Any changes will be communicated to all employees promptly.
For any questions or further assistance regarding this p, employees should contact the HR department at hr.nigeria@ignition633.org.