THE BIOHAZARD BREW
Any staff member exhibiting these symptoms must be immediately restricted from food prep duty to prevent outbreaks.
What are GI symptoms, fevers, or open wounds?
Poultry and meats must reach this minimum internal temperature to instantly destroy pathogens.
What is 165 Fahrenheit?
Staff must perform this action with gloves between tasks and remove them immediately before touching clean tray surfaces.
What is change gloves (barrier discipline)?
These three hygiene practices are mandatory before touching any food or patient tray.
What are handwashing, strict glove usage, and proper hair restraints?
The temperature range between 40*F and 140*F where rogue microbes multiply rapidly and food is never allowed to linger.
What is the Danger Zone?
This specific piece of personal appearance gear is mandatory for all staff to prevent hair from contaminating food or trays.
What is a hair restraint?
Equipment like slicers, prep tables, and ice machines undergo scheduled deep-cleaning disassembly to prevent this bacterial growth.
What is biofilm?
Walk-in refrigerators must maintain temperatures at or below this limit while using strict inventory rotation.
What is 40*F and FIFO (First-In, First-Out)?
Delivery carts must feature these types of compartments to maintain food temperatures and protect meals from hallway contaminants.
What are sealed compartments?
Commercial dishwashers must reach this sanitizing rinse temperature or maintain precise chemical levels, verified daily.
What is 180 Fahrenheit?
In food storage, raw meats must be physically separated from these items, and all open food must be covered, labeled, and date-marked.
What are ready-to-eat items?
Strict physical separation must be maintained between clean transport carts and these types of carts, with sanitation between cycles.
What are soiled tray return carts?