Keeping Food Safe to Eat

• Adequately restrain hair by using a hairnet or hat. 
• Wash hands frequently and properly, for at least 20 seconds with soap and hot water. Use a separate hand sink, not sinks used for food preparation or dish washing. Always wash hands after touching hair or face. 
• Use disposable towels when drying hands. Discard disposable towels after each use. 
• Cough or sneeze into disposable tissues only, and wash hands afterwards. If you sneeze on food or food production areas, discard the food and clean and sanitize the food production area. 
• Persons with colds or other communicable diseases should not be permitted to work in food preparation areas. 
• All superficial cuts should be covered with a bandage and a disposable glove. 
• Any person with an infected cut or skin infection should not be permitted to work with food. 
• Use disposable gloves properly and avoid touching skin, carts, refrigerator, freezer, or over doors or any unclean surfaces. Throw the gloves away after using or touching anything other than food. 

Keep equipment and facilities clean and sanitized

• Keep all equipment such as cutting boards, can openers, grinders, slicers, and work surfaces clean and sanitized. Sanitize equipment and work surfaces between use with raw and cooked foods. Check with local health department codes for a list of sanitizing agents.
• Use plastic cutting boards. Purchase an adequate number of cutting boards to prevent cross-contamination during food production. 
• Wash and sanitize cutting boards in a dishwasher whenever possible. Air dry. 
• Use a "three-compartment sink"to manually wash and sanitize dishes, pots, pans, and utensils. 

Commercial sanitizers can be used instead of bleach. Test the chemical sanitizer concentration by using an appropriate test kit. Check local health department codes for a list of sanitizing agents. 

• When using a mechanical dishwasher, follow manufacturer's directions for proper wash and rinse temperatures. 
• Air drying is recommended: drying with a towel swabs contaminants over the surface.

Source: Team Nutrition USDA

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