S.T.R.E.T.C.H. Cards-Food Safety
TRANSPORTATION & DISTRIBUTION
While food is being transported to and from your facility, do you:
- Keep the delivery vehicle clean?
- Keep perishable food either HOT (above 140°F) or COLD (below 40°F)?
- Separate cleaning supplies and/or chemicals from food?
- Store food in protective containers?
- Keep raw foods separate from "ready-to-eat" foods?
S.T.R.E.T.C.H.--
Food Safety No.2
RECEIVING
When food arrives at your facility, do you:
- Make sure food is HOT (above 140°F) or COLD (below 40°F)?
- Reject cans that have serious dents, bulges and/or leaks?
- Accept only packages with an unbroken inner seal?
- Date items to ensure use on a first-in, first-out basis?
- Make sure there are no signs of insects and/or rodents?
S.T.R.E.T.C.H.--
Food Safety No.3
STORAGE
REFRIGERATOR
When handling perishable foods, do you:
- Store perishable food immediately?
- Set refrigerator temperature so that food stays below 40°F?
- Space food so that air can circulate?
- Keep raw foods separate from "ready-to-eat" foods?
- Store food at least 6 inches off the floor in a walk-in refrigerator?
- Store "ready-to-eat" foods above other foods to prevent contamination from dripping juices?
- Rotate food to use the oldest first?
S.T.R.E.T.C.H.--
Food Safety No.4
STORAGE
FREEZER
When handling frozen foods, do you:
- Store frozen foods immediately?
- Set freezer temperature below 0°F?
- Space food so that air can circulate?
- Store food at least 6 inches off the floor in a walk-in
freezer?
- Rotate food to use the oldest first?
S.T.R.E.T.C.H.--
Food Safety No.5
STORAGE
SHELF STABLE
When storing shelf stable foods, do you:
- Store food at least 6 inches off the floor?
- Store bulk foods in food-grade plastic and/or air tight containers?
- Store food products away from chemical or other non-food items?
- Rotate food to use the oldest first?
- Monitor for signs of insects and/or rodents?
- Keep the storage area clean?
S.T.R.E.T.C.H.--
Food Safety No.6
FOOD REPACKAGING
When you repackage food, do you and/or your workers:
- Wash hands frequently and properly?
- Wear clean aprons and hair restraints?
- Frequently clean and sanitize preparation surfaces, utensils, pots and pans?
- Keep raw food seperate from "ready-to-eat" food?
- Keep perishables HOT (above 140°F) or COLD (below 40°F)?
- Use food-grade packages?
- Eat, drink, smoke, or chew tobacco only in designated areas?
- Assign workers with contagious illnesses to non-food handling tasks?
S.T.R.E.T.C.H.--
Food Safety No.7
FOOD PREPARATION
PERSONAL HABITS
When preparing food, do you and/or your workers:
- Wash hands frequently and properly?
- Wear clean aprons and hair restraints?
- Clean and sanitize food preparation surfaces, utensils, pots and pans?
- Eat, drink, smoke, or chew tobacco only in designated areas?
- Cover your nose and mouth when coughing or sneezing,
and wash hands before returning to work?
- Assign workers with contagious illnesses to non-food handling tasks?
S.T.R.E.T.C.H.--
Food Safety No.8
FOOD PREPARATION
When preparing food, do you and/or your workers:
- Keep raw foods separate from "ready-to-eat" foods?
- Use different cutting boards for raw meat, and cooked meat and
vegetables?
- Use a clean spoon each time you taste foods?
- Wash fruits and vegetables before serving?
- Cook meat and poultry thoroughly?
S.T.R.E.T.C.H.--
Food Safety No.9
THAWING FOOD
When thawing foods, do you and/or your workers:
- Thaw foods in the refrigerator
OR
- In watertight plastic bags under cold water, changing
the water every 20 minutes
OR
- In the microwave and cook immediately?
S.T.R.E.T.C.H.--
Food Safety No.10
SERVING FOOD
When serving food, do you and/or your workers:
- Wash hands frequently and properly?
- Wear clean aprons and hair restraints?
- Use a thermometer to ensure HOT food remains above
140°F and COLD food below 40°F during service?
- Cover serving dishes to protect food between patrons?
- Wash and sanitize dishes, tableware, and food service areas?
- Use suitable utensils or disposable gloves for handling food?
- Assign workers with contagious illnesses to non-food handling tasks?
S.T.R.E.T.C.H.--
Food Safety No.11
LEFTOVERS
When handling leftovers, do you and/or your workers:
- Discard perishable foods that have been at room
temperature for 2 hours or more?
- Divide leftover foods into small containers or quick-chill in an ice
bath before refrigerating?
- Refrigerate leftover foods immediately?
- Reheat leftover food to at least 165°F before reserving?
- Discard leftovers that have been reheated once?
- Keep reheated leftovers separate from freshly cooked foods?
- Thaw frozen leftovers in the refrigerator or heat without thawing?