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Good Learners
Need Good Food
A Reference Guide for School Food Service

Pennsylvania Department of Agriculture

Bureau of Food Safety and Laboratory Services
1999
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Table of Contents
Topic Page
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Employees Ready for Work 3

Handwashing How-To 4
A Checklist: Receiving Food 5
Clean Kitchens 5
Refrigeration 6
Freezer Storage 7
Dry Storage 7
Meat Storage 7
Poultry and egg Storage 8
Dairy Product Storage 8
Fresh Fruit Storage 8
Fresh Vegetable Storage 8
Vacuum Packaging 9
Canned Food Storage 9
Baking Supplies and Grain Products 9
Storage
Thawing Potentially Hazardous 9
Foods
Proper Cooling of Potentially Haz- 9
ardous Foods
Chemical Contamination 10
Physical Contamination 10
Controlling Pests 10
Cross-Contamination 10
Sanitizing Equipment 11
Wiping Cloths 13
Kitchen Cleanliness 13
Housekeeping 15
Temperature Danger 15
Final End Cooking Temperatures 15
Temperature Guide for Cooking 16
Microwave Cooked Food Tempera- 17
tures
Offsite Fedding Checklist 17
Glossary 18
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Employees: Employees should not be sick while working, especially those with communicable
Ready to Work conditions like cold, Tuberculosis and fever. A sick employee can pass germs to
Health students.

Infected wounds, cuts and boils must be cleaned and covered with a bandage, and
gloves must be worn if cut is on hand.

Dress Employees should be dressed for safety and sanitation. No open-toed shoes, jew-
elry, nail polish, artificial fingernails, or other adornments (objects) hanging on the
body that could fall into the food.

Food handlers working in the food preparation area must have on hair restraints.

No eating, drinking or smoking while working in the food preparation area.

Gloves Hands must be washed before gloves are put on and hands must be washed after
gloves are taken off.

Change gloves as often as necessary to protect from cross-contamination. Plastic,

single-use gloves are worn for one task only, such as working with ready-to-eat
food or with raw animal food and no other purpose.

The gloves are discarded when damaged or soiled, or when interruptions occur
during work or operation.
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Handwashing
How-To Food Safety Begins with
Clean Hands
Handwashing is
a must before How to Wash Hands
handling any
food product. Wash hands and forearms with soap and warm water for at least 20 seconds, rinse
thoroughly, and dry with disposable towels or a mechanical hot air dryer.

Wash Hands After:

Coughing or sneezing, or using a tissue or handkerchief

Leaving the garbage area
Engaging in any work
After eating, drinking or smoking
Nose touching

Handling raw food like meat or poultry and prior to handling or preparing ready-
to-eat food
After using the restroom
New tasks other than handling food
Disposing of mop water
Scraping or cleaning food or soil from equipment
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A Checklist: Refrigerated, potentially hazardous food should be at 45°F or below when arriving
Receiving at the kitchen.
Food
If food is received from the main cafeteria and transported to a satellite school,
Temperature
potentially hazardous food that is cooked and served hot to students should be 140°
F or above when arriving at the satellite school.

Food that is labeled frozen and shipped frozen by a food processing plant should be
frozen when it arrives at the kitchen.

When potentially hazardous food arrives, check that the food does not show signs of
previous temperature abuse (such as keeping food out of proper temperature for a
period of time).

Shell Eggs Shell eggs should be clean and sound (not cracked) when they arrive at the kitchen.

Pasteurized Liquid, frozen and dry eggs and egg products shall only by pasteurized.
Eggs and Milk
Products Fluid and dry milk and milk products must be pasteurized.

Cheese should be pasteurized.

Package Food packages should be in good condition (not ripped or open) and should protect
Integrity the food so that it is not exposed to potential contaminants.

Temperature All food received into the kitchen should have the receiving temperature recorded
Log Sheets on log sheets with date and time before storing.

All foods received should be visually checked for package integrity, insect and
rodent activity before placement into storage.

Clean All food contact surfaces must be washed, rinsed and sanitized.
Kitchens
Wash: Wash dishes, utensils, cookware, cutting boards, appliances, equipment and
cooking surfaces with hot, soapy water to remove visible soil.

Rinse: Thoroughly rinse off soap and film.

Sanitiz
Sanitize:e: Regular chlorine bleach diluted in water is an easy-to-use germ killer. Do
not rinse again.

Drying: Air dry only. Do not wipe.

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Clean Nonpor
Nonporousous surf aces (tile, metal and hard plastics): Use 1 tablespoon bleach per
surfaces
Kitchens gallon of water. Leave wet for 2 minutes.
For surfaces
that come in Por ous surf
orous aces (wood, rubber and soft plastics): Use 3 tablespoons liquid bleach
surfaces
contact with per gallon of water. Leave wet for 2 minutes. Rinse with fresh water and air dry.
food:
Immediately cool hot food leftovers at or below 45°F. Place food in shallow containers
Refrigeration or divide food into smaller containers to quickly cool food. Do not cover tightly.

Store raw food products below cooked foods or foods that will not be cooked. Cover
foods to help prevent cross-contamination.

Store beef on lower shelf. Label and date container. Use First-In-First-Out rotation.
Beef temperature must remain below 45°F.

Label and date vegetable containers. Use First-In-First-Out rotation. Store above raw,
potentially hazardous foods.
Regularly check
the refrigerator Refrigerators should not be overloaded.
unit Do not unnecessarily open and close refrigerator doors and minimize the amount of
temperature. time door remains open.

Food Safety Tip: The colder a food item is kept, the safer it is. Keeping food cold
also protects its quality.

Shelf Life Shelf life is the time a product can be stored without serious change in food quality.

Foods, whether raw or prepared, that have been removed from the original package for
storage in a refrigerator should be placed in a clean, non-absorbent and covered con-
tainer. Label container.

Do not store food in a can once the can is opened. Transfer the contents to an airtight
container.

Prepared foods must be stored above, not below, raw foods.

Refrigerator air temperature must be 40° F or lower to keep food at or below 45° F.

Regularly check the refrigerator air unit temperature with a reliable thermometer and
record temperature.
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Freezer Freezers must be maintained at an air temperature of 0° F or lower.

Storage
Frozen food should be placed in freezer storage immediately after delivery and in-
spected if not being used that day. If the food is to be used or prepared that day, food
should be kept frozen or refrigerated – not held at room temperature.

Remove food from freezer storage in quantities that can be used immediately.
Only frozen or pre-chilled foods should be put into the freezer unit. Warm food prod-
ucts will raise the temperature of the freezer.

To pre-chill foods, immediately move hot leftovers to the refrigerator. Place in shallow
containers or divide food into smaller containers to quickly chill foods.

Place an easily visible thermometer in the freezer to record temperature.

Whenever possible, frozen food products should be stored in the original cartons in
which they were shipped. If not, food should be repackaged in an airtight container and
labeled.

Food Safety Tip: Once a frozen food has been completely thawed, the food can
not be refrozen.

Dry Storage Dry storage areas should be well-ventilated, well-lit, clean and protected from pests
and excessive heat and moisture.

60° F to 70° F is adequate for dry storage – 50° F is ideal for dry storage (with an ideal
humidity level of 50 to 60 percent).
First-In-First-
Out: Those Practice First-In-First-Out rotation of foods in storage.
foods placed
into storage first Keep all food containers covered.
should be the
foods first used. Clean up all spills immediately.

Do not place any food items on the floor.

Do not store trash or garbage cans in food storage areas.

Meat Storage Meat should be placed in a refrigerator or freezer immediately after delivery.

Meat should be stored in a refrigerator unit with a temperature range of 32° F to 40° F.

Frozen meats should be held at a temperature of 0° F or below.

Processed meats like ham, bacon and luncheon meats, unless delivered frozen, should
not be frozen.
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Poultry and Refrigerated poultry should be used within three days.

Egg Storage
Fresh eggs should be stored in their original containers in a refrigerator.

Keep eggs refrigerated at or below 45° F.

Washing eggs should not be done at the food service establishment.

Dry eggs in the reconstituted form are considered potentially hazardous products.

Dried egg products should be refrigerated or kept in a cool, dry place away from light.

After egg product packages are open, store in a refrigerated space.

Keep frozen egg products frozen and thaw in the refrigerator.

Liquid egg products should be refrigerated before and after the package is open.
Keep dairy products tightly covered and store away from foods with strong odors such
as fish, peaches, onions and cabbage.

Dairy Milk, cottage cheese and cream should not be used after the date marked “sell by” or
“good until” on the carton or delivery container.
Product
Storage Keep milk stored in a refrigerator with an air temperature below 40° F.

Dairy products should not be held at room temperature unless for cooking and then
should not be at room temperature for more than two hours.

Milk must be served in its original container or from a milk dispenser.

Fresh Fruit Apples, avocados, bananas and pears ripen best at room temperature.
Storage
Most fruits keep best in the refrigerator.

Do not wash berries, cherries and plums before refrigeration - wash before preparation
and/or serving.

Citrus fruits are best stored at a cool room temperature - ideally between 60° F to 70°
F.
Fresh
Most vegetables are best kept refrigerated.The air temperature range for refrigeration
Vegetable should be about 40° F to 45° F.
Storage
Lima beans, cauliflower and cucumbers quickly spoil or lose flavor.

Potatoes are best stored at an air temperature of 45° F to 50° F while sweet potatoes,
mature onions, hard-rind squashes, eggplants and rutabagas are best stored under
refrigeration.
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Vacuum Vacuum packaging does not stop the growth of bacteria.

Packaging
Observe manufacturer’s recommended temperatures for storage.
Storage

Canned Food
Follow general storage procedures for canned goods as for dry goods. (See page 9 for
Storage dry goods storage.)

The optimum storage temperature for canned goods is 50° F to 70° F.

Always wipe canned goods with a clean cloth before opening.

Baking
Supplies and Cereal and grain products attract pests and can easily become moldy and musty - do
not store for prolonged periods of time.
Grain
Products
Storage

Thawing To thaw potentially hazardous foods, use one of the these methods:
Potentially
1.) Under refrigeration at 45° F or less;
Hazardous
2.) Completely submerged under running water (with an overflow), with the water
Foods temperature at 70° F or below;
3.) As part of the cooking process; or
4.) In a microwave oven and then immediately transferred to conventional cooking
equipment with no interruption in the process.

Cooked, potentially hazardous foods should be cooled rapidly:

Within two hours from 140° F to 70° F, and
Within four hours from 70° to 45° F

Proper Use one of these methods to properly cool potentially hazardous foods:
Cooling of
1.) Use shallow storage containers.
Potentially 2.) Divide into smaller containers.
Hazardous 3.) Use approved ice-filled plastic wands to stir the product.
Foods 4.) Place foods in a blast chiller.

Food Safety Tip: Potentially hazardous foods should be cooled within four hours
to 45° F or less if prepared from ingredients at ambient temperature, such as reconsti-
tuted foods and canned tuna.

Prepared from ingredients at ambient temperature means, for example, making tuna
fish salad from canned tuna fish stored at ambient (room) temperature.Because the
product (canned tuna fish) was at room temperature, the potential for bacterial growth
is greater in a warm environment, therefore, the prepared product must be cooled
rapidly (within four hours to 45°F).
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Chemical Poisonous or toxic materials should be stored so that they can not contaminate food,
Contamination equipment, utensils, linens or single-service articles (paper plates, plastic utensils,
etc.).

Separate the poisonous or toxic materials by setting them apart from food, equip-
ment, utensils, etc., or use a partition wall or cabinet.

Locate the poisonous or toxic materials in an area that is not above food, equip-
ment, utensils, linens or single-use articles.

Physical Food preparation sinks, hand washing lavatories and warewashing equipment (wash
Contamination sinks) may not be used for cleaning maintenance tools (mops, etc.), the preparation
of holding maintenance materials, or the disposal of mop water or similar liquid
wastes.

Maintenance tools such as brooms, mops and vacuum cleaners should be stored to
prevent contamination and should be stored in a neat manner.

All lighting fixtures located above open food and in food preparation areas should
be shielded to prevent glass contamination.

Contolling Use these steps to control the presence of insects, rodents, and other pests:
Pests
1.) Routinely inspect incoming shipments of food and supplies.
2.) Routinely inspect the premises for evidence of pests.
3.) Use pest control methods, such as trapping devices or other means of control, if
pests are found.
4.) Eliminate the living conditions of pests.

Cross- Follow these steps to protect food from cross-contamination:

contamination
Separate raw animal foods during storage, preparation, holding and display from
raw ready-to-eat food (including vegetables) or cooked ready-to-eat foods.

Store food in packages, covered containers or wrappings.

Separate fruits and vegetables before they are washed.

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Sanitizing Sanitize: the application of heat or chemicals that will kill most harmful bacteria.
Sanitize:
Equipment
To sanitize, first clean the equipment and utensils. To properly clean, use a manual
dishwashing procedure. This requires the use of a three-compartment sink.

Ste
Step p 1: Wash equipment in a warm detergent solution (mixture of soap or cleaning
agent and warm water between 75° F and 110° F) in the first compartment to remove
all food and soil residue.

Step 2: Rinse in warm, clean water (between 75° F and 110° F) in the second com-
partment to remove all traces of the detergent.

Step 3: Sanitize by applying heat or chemical to the cleaned equipment.

When Using Heat in Step 3:

In the third compartment, immerse equipment for at least 30 seconds in clean, hot
water maintained at a temperature of 171° F or above.

An auxiliary heat source, such as a heating unit or heating coil installed in the third
compartment to maintain the water at 171° F temperature, must be provided.

Using Chemical in Step 3:

In the third compartment, soak the equipment or utensils for at least one minute in a
sanitizing solution (a mixture of either a chlorine based, an iodine based, or a quater-
nary ammonium based compound) with the warm rinse water (75° F to 110° F).
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Chemical in Chemical Heat Chlorine Solution

Step 3: A chemical heat chlorine solution is a solution of at least 50 parts per million (ppm)
Sanitizing of available chlorine at a temperature of not less than 75°F.
Solutions
Part per million is a measurement of the concentration of the chlorine based product in
the water, which can be measured with test strips provided by the chemical vendor.

Directions for mixing the compound with water to obtain the proper concentration are
clearly printed on the product label.
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Iodine Solution
An iodine solution is a solution of at least 12.4 parts per million of available iodine
having a pH (concentration of hydrogen ions in solution or a measurement of acidity/
alkalinity) not higher than 5.0 and a temperature of not less than 75°F.

Directions for mixing the iodine with the water to obtain the proper concentration are
clearly printed on the product label.
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Sanitizing Quaternary Ammonium Compound Solution

Equipment A quaternary ammonium compound solution is a solution at a concentration as
Chemical in indicated by the manufacturer’s use direction in the labeling statement, at a temperature
Step 3: of not less than 75°F, and in water with 500 milligrams per liter (mg/l) hardness or less.
Sanitizing
Solutions Hardness is a measurement of calcium and magnesium carbonates and bicarbonates and
calcium sulfate, calcium chloride, magnesium sulfate and magnesium chloride com-
pounds dissolved in the water. The hardness is determined by a test performed by an
analytical laboratory.

Directions for mixing the quaternary ammonium compound with the water to obtain the
proper concentration are clearly printed on the label.
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When using hot Mechanical Dishwasher

water as the
sanitizing agent: • The wash water solution temperature should be at least 150° F.
• The rinse water temperature should be at least 140° F.
• The final rinse water temperature as it leaves the manifold should be between 180°F
(minimum) and 194°F (maximum).
• Check the flow pressure gauge. The pressure should be between 15 and 25 pounds
per square inch (psi).

When using Mechanical Dishwasher

chemicals as
the sanitizing • The temperature of the wash solution should not be less than 120° F.
agent: • The temperature of the rinse water should not be less than 120° F.
• The chemical concentration in the final rinse water should be:
Chlorine: at least 50 ppm at a temperature of not less than 75° F.
Iodine: at least 12.5 ppm at a temperature of not less than 75° F and a pH not
higher than 5.0
Quaternary ammonium compound: at a concentration recommended by the
manufacturer, at a temperature of not less than 75° F, and in water with 500-
mg/l hardness or less

Important: If the mechanical dishwasher does not operate or if the temperatures

can not be met, implement the manual (three-compartment sink) method to wash, rinse
and sanitize utensils, or use completely disposable dishes and utensils.
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For equipment Use one of the following methods:

too large for
the sink or 1.) High pressure detergent sprayers
dishwaher, 2.) Low or line pressure detergent foamers
clean 3.) Other task-specific cleaning equipment
equipment by: 4.) Brushes or other implements
5.) The washed equipment should be thoroughly rinsed to remove the detergent resi-
due.
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Sanitizing Use one of the following methods:

Equipment
To sanitize 1.) With live steam from a hose
equipment too
large to be 2.) By rinsing with boiling water
placed in a
three- 3.) By spraying or swabbing with a chemical sanitizing solution of at least twice the
compartment minimum strength required for the particular sanitizing solution when used for immer-
sink or sion sanitation
mechanical
dishwasher:
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For cleaned-in- Example: piping systems for liquids, or large, floor-mounted mixers and cutters
place equipment
Cleaning and sanitizing solutions should be able to circulate throughout the fixed
system and contact all interior food contact surfaces.

The system should be self-draining or capable of being completely drained of cleaning

and sanitizing solutions.

For equipment not designed to be taken apart for cleaning, there must be inspection
access points (see glossary) to ensure that interior food contact surfaces are effectively
cleaned.

Wiping Cloths that are used for wiping spills should not be used for other purposes.
Cloths
Dry Wiping Dry wiping cloths should be laundered as necessary to prevent contamination of food
Cloths and food contact surfaces.

Dry wiping cloths should be used for wiping spills from tableware and carry out con-
tainers.

Wet Wiping Wet wiping cloths should be laundered before being used.
Cloths
Wet wiping cloths, when not in use, should be stored in a chemical sanitizing solution at
a strength mixed according to the manufacturer’s directions.

Kitchen Floors, floor coverings, walls, wall coverings, and ceilings should be designed, con-
Cleanliness structed and installed so they are smooth and easily cleanable.
Floors, Walls
and Ceilings A floor covering such as carpeting may not be installed as a floor covering in food
preparation areas, walk-in refrigerators, warewashing areas, toilet room areas with
hand washing lavatories, where toilets and urinals are located, refuse storage rooms, or
other areas where the floor is subject to moisture, flushing or spray cleaning methods.
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Kitchen Attachments to walls and ceilings such as light fixtures, mechanical room ventilation
Cleanliness system components, vent covers, wall mounted fans, decorative items and other
Floors, Walls attachments should be easy to clean.
and Ceilings
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Insect Control Insect control devices that are used to electrocute or stun flying insects should be
Devices designed to retain the insect within the device.

Do not locate over a food preparation area.

Note: Dead insects and insect fragments should not fall on exposed food, clean
equipment, utensils and linens and unwrapped single-service and single-use articles.
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Storage A cabinet used for storing food, or a cabinet that is used to store cleaned and sani-
tized equipment, utensils, laundered linens and single-service and single-use articles
may not be located:

• In locker rooms
• In toilet rooms
• In garbage rooms
• In mechanical rooms
• Under sewer lines that are not shielded to intercept potential drippings
• Under leaking water lines
• Under open stairwells
• Under other sources of contamination
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Laundry If a mechanical clothes washer or dryer is provided, it should be located so that the
washer or dryer is protected from contamination and only where there is no exposed
food, clean equipment, utensils, linens and unwrapped single-service and single-use
articles.
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Cleaning The physical facilities should be cleaned as often as necessary to keep the facilities
Frequency and clean.
Restrictions
Cleaning should be done during periods when the least amount of food is exposed
(such as after closing).
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Cleaning Floors Clean only with a dustless cleaning method, such as wet cleaning, vacuum cleaning,
mopping with treated dust mops, or sweeping using a broom and dust arresting
compounds (cleaning compounds used to keep dust from flying).

Spills Between Spills and drippage on floors that occur between normal floor cleaning times may be
Cleanlings cleaned without the use of a dust-arresting compound and, in the case of liquid
spills, with the use of small amounts of absorbent compound (such as sawdust or
diatomaceous earth) applied immediately before spot cleaning.

Only use water flush cleaning methods if the floor has a drain.
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Kitchen Outer openings of a food establishment should be protected against insects and
Cleanliness rodents by:
Protected Outer
Openings 1.) Filling or closing holes and other gaps along floors, walls and ceilings
2.) Closed, tight-fitting windows
3.) Solid self-closing, tight fitting doors

Housekeeping Refuse, recyclables and returnables should be stored in receptacles (containers) that
Refuse Storage are inaccessible to insects and rodents.

Receptacles should be located away from food, utensils, equipment, linens, single-
service and single-use articles.

Receptacles should be kept clean so that odor does not build up or attract insects or
rodents.
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Outside Receptacles for refuse, recyclables and returnables used for holding food waste and
Receptacles used outside the food establishment should have tight-fitting lids, doors and covers.

Any on-site trash compactor should be installed so that debris, insects and rodents
can not accumulate under the compactor.
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Indoor Units used for materials containing food waste should be durable, cleanable, insect
Receptacles and rodent resistant, leak-proof, nonabsorbent and covered.

Temperature Very Important Food Safety Tip:

Danger Zone One of the single most important steps in food preparation is adequately controlling
The food temperatures. Disease-causing bacteria rapidly multiply when food tempera-
Temperature tures are between 45° F and 140° F - the Temperature Danger Zone.
Danger Zone is
between 45 Note: The total accumulated time potentially hazardous foods are exposed to the
degrees F and Temperature Danger Zone (including transport, storage, handling, preparation and
140 degrees F. serving) must not exceed four hours.

Final End The final end cooking temperatures are the minimum safe internal temperatures for
Cooking various hot foods.
Temperatures
Thermometers should be used to check the internal temperature of hot foods before
the end of the cooking process.

Use a calibrated digital thermometer or a metal-stemmed and numerically scaled

thermometer, accurate to +/- 2° F.

Never use a glass thermometer.

Check the internal temperature in several places, especially the thickest part.
 16

Temperature Product Internal, Cooked Temperature (° F)

Guide for Fresh Beef, Veal Lamb
Cooking Ground products (hamburger, other) 160
Prepared ground products (meatballs and patties) cook until no longer pink

Use a Non-ground products (roasts and steaks)

thermometer to Medium rare 145
check internal Medium 160
temperature of Well done 170
food before the
cooking process
ends. Fresh Pork
All cuts including ground products
Medium 160
Well done 170

Poultry
Ground chicken, turkey 165
Whole chicken, turkey
Medium, unstuffed 170
Well done 180
See page 17 for Whole bird with stuffing 180
internal cooking (stuffing must reach 165°F)
temperatures for Poultry breasts, roasts 170
microwave cooked Thighs, wings cook until juices run clear
foods.

Ham
Fresh, raw (leg) 160
Fully cooked, to reheat 140
 17

Microwave When cooking with a microwave, follow these steps:

Cooked Food
1.) Microwave cooked food should be heated an additional 25° F or higher than
Temperatures
conventional oven product cooking temperatures.
2.) Rotate and stir food during cooking.
3.) Cover food to retain surface moisture.
4.) Allow food to stand covered for 2 minutes after cooking to obtain an even tempera-
ture.

Offsite Food is properly cooked.

Feeding
Food is placed in a clean food container and protected from cross-contamination.
Checklist
At the
Check hot food temperature: Hot foods should be at least 165° F when placed in the
preparation
hot holding units, then maintained at 140°F during transport.
kitchen:
Check cold food temperature: Cold food should be maintained at 45° F or below
during transport.

All food temperatures must be recorded. Write down the temperature of the food and
the time that the temperature is taken on a temperature log sheet.

Send a copy of the temperature log sheet with the food.

Hot and cold food holding units used for transportation should be in good working
condition to keep all foods at proper temperature.

Transporting The transportation vehicle must be clean.

Food
Food must be secured when placed in the vehicle and no food can be stored on the
floor if not protected from cross-contamination (place food on pallets a minimum of 4
inches off the floor of the vehicle).

Food is not allowed to be in the Temperature Danger Zone for more than 4 hours if it s
potentially hazardous food.

Temperature See Temperature Danger Zone for proper food temperatures.

Danger Zone
If serving utensils are sent along with the food, utensils must be protected from cross-
contamination.

Options: Place utensils in a separate container such as a sealed plastic bag or carrying
case so that utensils are not exposed to air or the environment.
 18

Offsite Prior to food arriving, prepare steam tables or other hot holding units and cold
Feeding holding units.
Checklist:
When the transport vehicle arrives at the school, check the food temperature log
At the Receiving
sheet.
Site:
Recheck food temperatures stored in hot and cold holding units before placing in
serving units.

Serve food as soon as possible.

Glossary Bacteria: living single-celled organisms. Water, wind, insects, plants, animals and
humans (on skin, clothes and in human hair) can carry bacteria. They also thrive in
scabs, the mouth, nose, throat, intestines and room-temperature foods.

Contamination: the unintended presence of potentially harmful substances,

including microorganisms in food.

Cross-contamination: the transfer of harmful substances or disease-causing

microorganisms to food by hands, food-contact surfaces, sponges, cloth towels and
utensils that touch raw food, are not cleaned, and then through ready-to-eat foods.
Cross-contamination can also occur when raw food touches or drips onto cooked or
ready-to-eat foods.

First-In-First-Out: the food first put into storage or refrigeration should be the
first food used.

Foodborne illness: a disease that is carried or transmitted to humans by food

containing harmful substances.

Food contact surface area: any equipment or utensil which normally comes in
contact with food or which may drain, drip or splash on food or on surfaces nor-
mally in contact with food.

Inspection access points: an openable port so that the food service worker can
visually examine the interior of the equipment for cleanliness.

Microorganism: a small life form, only seen through a microscope, that may
cause disease.

Potentially hazardous food: any food that consists in whole or in part of milk
or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea or other ingre-
dients, including synthetic ingredients, and which is in a form capable of supporting
rapid and progressive growth of infectious or toxigenic microorganisms.

Sanitize: the application of heat chemicals that will kill most harmful bacteria.
 19

Glossary
Utensil: any implement, such as knives, forks, spoons, tongs, spatulas, scoops,
pots, pans and mesh gloves, used in the processing, preparation, storage, handling or
serving of food.

Warewashing: the cleaning and sanitizing of food contact surfaces of equipment

and utensils.