! It is the responsibility of every team

FOOD SAFETY BASICS! It is the responsibility of every team member to serve fresh, wholesome food in a safe and sanitary environment. TYPES OF FOOD SAFETY HAZARDS BIOLOGICAL Bacteria, viruses, parasites and fungi CHEMICAL The most common cause of foodborne illness Pesticides, food additives, preservatives, cleaning supplies and toxic metals PHYSICAL Foreign objects like hair, dirt, metal staples and broken glass that accidentally get into food FOODBORNE ILLNESS Definition: A disease or illness transmitted through food A foodborne illness involving at least 2 people who eat a common food is known as a foodborne outbreak It generally takes 8-10 hours for an illness to surface Common causes: Poor hygiene Failure to follow time & temperature rules or to properly thaw, cool or reheat food Poor receiving, shelf life or storage procedures Cross contamination Improper use of sanitizers Prevention Food - receive and store properly People - handle food properly Facilities - maintain a clean & sanitary environment SAFETY & CLEANLINESS PRACTICE GOOD PERSONAL HYGIENE Wash your hands! The single most important factor in maintaining food safety is frequent and proper hand-washing When to wash: Before handling food or equipment After using the restroom or touching your hair, face or body After smoking, eating, drinking or chewing gum After sweeping or mopping After taking out trash or touching the trash can When changing from one food task to another When changing torn or soiled gloves NOTE: Change gloves every 30 minutes, even if they are not soiled or torn How to wash: Wet hands with hot running water; apply soap Rub hands together for at least 20 seconds, cleaning under fingernails and between fingers Rinse hands thoroughly under running water Dry hands with a clean paper towel Eat, drink or smoke only in approved areas Do not eat, drink or smoke while you are preparing or handling food Do not work if you are ill Do not cough or sneeze on or around food Make sure cuts, sores and burns are properly cleaned and covered; do not touch or scratch these wounds when around food Maintain general cleanliness Bathe daily; be sure hair and clothing are clean Page 1 SAFE FOOD HANDLING PREVENTING CROSS CONTAMINATION Cross-contamination occurs when germs from one kind of food mix with another kind of food After poor hygiene, this is the leading cause of foodborne illness Cross-contamination causes: Adding contaminated ingredients to foods that receive no further cooking Unclean food contact surfaces Raw food touching or dripping fluids onto cooked or ready-to-eat food Contaminated cloths or utensils Cross-contamination prevention: Maintain a clean work environment! Washing hands and keeping work surfaces clean and sanitized prevents most crosscontamination Make sure all work surfaces are cleaned and sanitized before preparing food Clean as you go Immediately wash utensils (ladles, knives, etc) that are dropped or touch other surfaces Maintain clean equipment (prep table, pans, etc.) REFRIGERATION & ROTATION Be aware of temperature variations in walk-in cooler For every 10 degree variation in temperature, a stored item can lose half its shelf life! The walk-in is coldest in the back, cold in the middle and cool (but inconsistent) near the door Practice FIFO First In, First Out Rotate all food according to dates; the oldest food is used first

SAFE FOOD HOLDING SAFE HOLDING PROCEDURES The current ServSafe temperature danger zone is 41 F - 135 F Within this zone, bacteria grows very quickly Reduce the risk of food products falling into the temperature danger zone Hot food: Use only equipment that can keep food at 135 or higher Keep food covered; stir at regular intervals Never use holding equipment to reheat food Never mix freshly-prepared food with food that has been held Cold food: Use only equipment that can keep food at 40 or lower Use covers or shields to protect food Do not store food directly on ice Prep according to prep list; DO NOT over-prep Utilize the Time & Temperature Log Follow the 4-Hour Cumulative Rule This is the TOTAL amount of time food can spend in the danger zone before it is discarded TIME / TEMPERATURE LOG Check the temperature of soups, gravy, and chili every 2 hours (see Line Check) Recommended holding temperature is 165 F Make sure that your thermometer is calibrated Sanitize the thermometer between each check to avoid cross-contamination Check internal thermometers of make stations, coolers, and freezer according to Line Check Ensure a safe temperature of 33-39 for the coolers and 0 for the freezer THAWING & HEATING SAFE FOOD THAWING There are only four acceptable ways to thaw frozen food It is BEST to thaw in the refrigerator at 41 or below For faster thawing of small volume items, submerge food under running, 70 (or lower) water Place product in a clean sealed plastic bag and suspend in running water until thawed Use or refrigerate thawed products immediately If it will be cooked immediately, food MAY be thawed In a microwave oven Food MAY be thawed during the cooking procedure, as long products will reach a safe internal temperature Frozen foods must be kept frozen until they are removed from the freezer for preparation Frozen foods should NEVER be left out and thawed at room temperature SAFE FOOD HEATING There is only ONE safe way to heat food that will be held hot Fill hot food table with water to fill line (about 1/3 full); set table to maintain food at 165 F NOTE: Holding soup at 185 F or higher for extended periods of time will break the starch in the soups and create separation Heat product in microwave Stir product and check temperature. Heat until temperature reaches 165 F for 15 seconds. Transfer pans to hot food table after heating Water must be completely heated before adding pans Place proper-sized ladle in each pan See Station Recipe Book for details by product Page 2 COOLING & REHEATING SAFELY COOLING FOODS There is only ONE safe procedure for cooling hot food Partially fill service cart with ice Place hot pans in ice, fill in ice around pans Stir product every five minutes Check temperature to ensure product reaches 70 F within two hours Remove utensils, place lid on top of pan and transfer to walk-in Product must reach 41 F or below within two additional hours See Station Recipe Book for details by product SAFELY REHEATING FOODS There is only ONE safe procedure for reheating food Place individual pans in microwave Heat on high until internal temperature reaches and is maintained at 165 F for 15 seconds Hold food at 165 Stir pan and check product temperature Place pans in hot hold table NEVER combine fresh product with previously heated product in the same pan See Station Recipe Book for details by product AVOIDING TIME & TEMP ABUSE Food safety is threatened ANY time correct procedures are not followed, including: Failure to hold or store food at required temperatures Failure to cook or reheat food to temperatures that kill microorganisms Failure to properly cool food

SHELF LIFE & STORAGE FOOD STORAGE PROCEDURES Each product has its own shelf life; use the following as guidelines only Always see your manager with questions about specific products Never use a product that does not appear to meet McAlister s quality standards Storage guidelines: All shelves MUST be labeled Always rotate items when pulling from storage First in/first out Never combine old products with new ones Store dairy and desserts away from products with strong smells these items will easily pick up the smell of other products Store raw products away from or below cooked items The juices from raw product can leak and transfer bacteria Store hot food above cold food Cover and place thawing items on a bottom rack Store chemicals, cleaning supplies and pesticides away from foods Cover and label items that are not in original containers Never put supplies close to light bulbs, condenser coils or the ceiling Keep access to electrical panels clear Nothing should be placed directly on the floor Aisles should be kept clear and dry Heavier items should be on bottom shelves and like items should be together SANITATION BASICS CLEANING VS. SANITATION Definition of CLEANING The removal of visible dirt, grease and debris Definition of SANITIZING A process that is effective in killing bacteria BASIC SANITIZATION PROCEDURE Rough clean Scrape off pieces of food and excess debris Surface clean Wash the surface thoroughly with hot water and soap solution Rinse with clear, hot water Sanitize Use appropriate sanitizer at the proper concentration Allow to air dry CLEANING & SANITATION PRODUCTS Most cleaning and sanitation tasks can be completed with three core products For heavy-duty degreasing - Inside Out Degreaser Cleans vent hoods, trash cans, etc. For lighter cleaning of glass & doors - Image For cleaning and sanitizing of food-contact and tabletop surfaces - SaniQuad Sanitizer See Cleaning Product Section for full list of cleaning products Note: All restaurants do not carry the same cleaning products; see your manager to confirm specialty chemicals Page 3 3 COMPARTMENT SINK USE HAND-WASHING UTENSILS & PANS Three-compartment sink set up Sink 1 = Wash sink Sink 2 = Rinse sink Sink 3 = Sanitizing sink Equipment & supplies Rubber gloves Pot & pan cleaning pads Super Rave Dish Detergent Liquid detergent for manual washing of utensils, pots and pans SaniQuad Sanitizer One-gallon cartridge container in the SinkRite auto dispenser Sink preparation In sink 1, fill wash sink from dispenser with 110-120 water In sink 2, fill with 110-120 hot water rinse In sink 3, fill sanitizer sink from dispenser (70-75 ) Use QT-30 test strips to check solution; solution is effective and safe at 200 ppm Solution should be room temperature (about 70 ) Washing procedure Scrape off excess soil and debris (use spray hose if available) Wash in sink 1 for 30 seconds until all soil is gone Immerse completely in rinse sink for 30 seconds Immerse completely in sanitizing sink for at least one minute

DISH MACHINE USE MACHINE WASHING PROCEDURES Ensure that the machine is clean and in proper working order Check wash arms, scrap trays and pump intake screen to ensure proper wash pressure Check chemical containers and replace empties Detergent; rinse additive; sanitizer Clear silverware from dish table Fill tub with soaking solution Fill dish machine with hot water (130 degrees) After hand-scraping, rack dishes of same size together in straight row Do not overlap dishes Do not allow utensils to nest and trap debris Mixing different utensils within each compartment prevents nesting Place cups and glasses upside down Pre-rinse dishes Slide dish rack into machine and close door Dishes are automatically washed, rinsed and sanitized (some models require pushing start ) When the cycle is complete, remove the rack allow dishes to air dry DISH MACHINE CLEAN-UP Clean machine at the end of the day and/or between shifts as needed Turn off machine, heaters and electronic dispenser; drain all water tanks Remove and clean scrap trays; check and clean pump screens and overflows Remove, clean and inspect all machine arms; clean water jets by poking out obstructions Spray inside of machine with rinsing sanitizer; clean top and sides of machine FLOOR CLEANING & SANITATION FLOOR CLEANING EQUIPMENT Following are McAlister s recommended chemicals and equipment; see your manager for variations in your restaurant Broom and dust pan Mop and mop bucket Deck brush Squeegee or wet vacuum Wet floor signs Quad Power floor cleaner packet(s) CLEANING PROCEDURES Timing guidelines: Back of house traffic lanes and service area are damp-mopped once each day at closing BOH floors are also damp-mopped 3 times each day with fresh, hot cleaning solution FOH is damp-mopped once each day at closing Procedures Sweep floor clear of all debris; place wet floor signs in area(s) to be cleaned Fill mop bucket to the 4-gallon level with hot water Add 1 packet of Quad Power floor cleaner Damp-mop solution onto the floor Let stand 5 minutes Use deck brush to lightly scrub floor Remove solution with wet vac, mop or (in BOH) use squeegee to push solution to the nearest floor drain Use damp mop to pick up remaining solution Empty and clean mop bucket; rinse out and hang-dry the mop head Never use old or cold solutions to damp mop Page 4 CLEANING PRODUCT & USAGE CORE PRODUCTS & GUIDELINES Refer to Cleaning Guide posters for proper use Store chemicals in proper locations, away from food Hold all towels in sanitizer solution Change towels frequently when soiled Core products are available in every restaurant Super Rave Dish Detergent Liquid detergent for manual utensil washing; 1 gallon container for the SinkRite dispenser SaniQuad Sanitizer Liquid sanitizer for three-compartment sink, red sanitizer buckets, and red sanitizer spray bottles; check strength with QT-30 test strips Image Glass and Multi-surface Cleaner Dispense into color-coded blue spray bottle Inside Out Heavy Duty Degreaser Used for cleaning grease buildup and baked-on food soil; follow dilution directions on purple color-coded spray bottle SPECIALTY CHEMICALS Check with your manager to see which products are available in your restaurant Contender Disinfectant Restroom Cleaner Cleans, disinfects and deodorizes all restroom surfaces including sinks, urinals and toilets Activate Non-Caustic Grill Cleaner Citrus Delimer for Nitros - Oven Cleaner Lagarde Hand Soap Antiseptic hand soap for all hand-washing sinks Alphasan Hand Sanitizer RTU in bag for purple-labeled dispenser Brilliant Stainless Steel Polish

BOH SANITATION REMINDERS SANITATION BUCKETS Fill buckets properly and place in their correct places before each shift Store towels inside sanitation buckets (maximum number of towels allowed in each bucket = 2) Carefully follow mixing instructions for all chemicals PERSONAL HYGIENE BOH employees must wear hair up or use a hairnet Wash hands / change gloves every 30 minutes Wear an apron at all times in the kitchen Do not wipe gloves or dirty utensils on apron Change apron after it becomes soiled Put on a fresh apron at the beginning of each shift PRODUCT SAFETY Monitor shelf life of meats and vegetables on make line Speak to your manager if you have ANY doubts about a product s quality or freshness Rotate product using the FIFO method Monitor temperature using time and temp log EQUIPMENT MAINTENANCE Clean and sanitize steamer/oven trays at the end of each shift A detailed cleaning is performed weekly Clean sandwich grill and toaster (where available) daily; detail clean weekly Clean and sanitize all make stations at the end of each day Pull out all stations and tables and scrub floors and walls behind stations See BOH Basics for additional cleaning checklists BOH FIRE SAFETY GENERAL FIRE SAFETY Never stack items to a height where they block fire extinguishers, sprinkler systems, alarm boxes, or electric or power panels Never place flammable items near a heat source Make sure all entrances, passageways, and fire escapes remain open and clear at all times Know your restaurant s fire evacuation plan Know the location of fire extinguishers NEVER attempt to use a fire extinguisher unless you have been trained on its proper use Most extinguishers operate by pulling a safety pin, squeezing the handle and aiming the discharge at the base of the flames Instructions for use are on the extinguisher s nameplate; read and understand them BEFORE a fire occurs FIRE RESPONSE PROCEDURES Call 911 immediately for ANY fire even if you think you can extinguish the fire with fire extinguishers or other methods Small or isolated fires may be extinguished with a portable fire extinguisher If the fire is located in the kitchen hood exhaust system, the hood fire suppression system should come on automatically The MOD must reset the system after use Do not allow fire or smoke to get between you and a safe exit If it becomes too hot or smoky, GET OUT! Be sure everyone else is out and close all exterior doors Do not allow anyone to re-enter the restaurant until the fire department declares it safe Page 5

OVERVIEW Food Safety Basics 1 Safety & Cleanliness 1 Safe Food Handling 1 Safe Food Holding 2 Thawing & Heating 2 Cooling & Reheating 2 Shelf Life & Storage 3 Sanitation Basics 3 3-Compartment Sink Use 3 Dish Machine Set-Up & Use 4 Floor Cleaning & Sanitation 4 Cleaning Products & Usage 4 BOH Sanitation Reminders 5 BOH Fire Safety 5 Trainer Instructions: Team Member Signature Date General Manager Signature Date