Procedure - Kitchen Hygiene & Sanitation

Staff are following proper hand-washing techniques. 

Hands are washed after the following times: entering the kitchen, touching money, touching cell phone, using the restroom, touching raw meat, touching your face, blowing your nose, sneezing, and coughing. 

Staff are in the proper attire (apron, hair net/head covering/following campus dress code). 

Staff nails are cut short and clean. Minimum hand/wrist jewelry. 

Cuts and bandages are covered when handling food. 

Ensure that tasting spoons are not being reused before washing. 

Dish sanitation: Dishes are washed with warm soapy water, dried completely, and stored in the correct place. 

The water temperature is heated to the correct temperature for sanitizing. 

All food residue is placed in the scrap food bin. 

No food residue is in the sink. 

All counters, stoves, and surfaces are clear of items and properly sanitized and clean to sight and touch including under appliances such as microwave and blender. 

Knobs, cabinet handles, switches, and doorknobs are clean to sight and touch. 

Floors are clear of trash, spills, and scrap food (including behind appliances such as stoves and freezers.) 

Floors are swept and mopped after breakfast and dinner. 

Appliances are clean to sight and touch: inside microwave, oven, burners on stovetop, mixers, etc. 

All dirty rags, aprons, and hairnets are placed in the appropriate bin. 

Trash bins are emptied daily. 

Drawers are clean and free of crumbs, bugs, trash, etc. 

Shelves are to be dusted and clean to sight and touch. 

Dustpan, broom, and mop are properly stored off the floor. 

Garbage bins are cleaned regularly to prevent pests. 

Separate bins for scrap food and trash. 

Clear and clean serving stations. 

Wipe down dining table and clean with sanitation spray. 

Clear and clean wash station. 

Clean and sanitize chairs. 

Clean toaster. 

Clean coffee maker. 

All dishes should be stored in the proper places and must be completely dry. 

Sweep floors (mop after breakfast.) 

Trash to be removed after breakfast and dinner sanitation. 

Inventory should be stocked and using FIFO method.