Food Safety

Using the proper tools can make a difference with the Health Inspection Report. The equipment listed below and how it applies to the Rules and Regulations will help you maintain the scores needed to be successful!!

Paper Chemical Supply Company provides the products you need to demonstrate your commitment to your business. Working with the nation’s leading manufacturers of food safety products enables us to provide you with the latest innovative products available.

Ice Handling

Ice Buckets- “Single-use articles” means utensils and bulk food containers designed and constructed to be used once and discarded. It includes items such as wax paper, butcher, plastic wrap, formed aluminum food containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels, ketchup bottles and number #10 can which are not considered durable and cannot be cleaned and sanitized by an approved method.

Ice Scoops

Ice Scoop- In-use utensils, between-use storage. During pauses in food preparation or dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.

Rapid-Kool

Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled:
Place the food in shallow pans
Separate the food into smaller or thinner portions
Use rapid cooling equipment
Stir the food in a container placed in an ice water bath
Use containers that facilitate heat transfer
Add ice as an ingredient

Cutting Boards

Food shall be protected from cross contamination by using separate equipment for each type of food being prepared. Cutting surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Door Handle Dispensers

To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use singe-use disposal paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand washing sink or the handle of a restroom door.

In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided.

Sanitizing Pails

Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service or single-use articles.

Nail Brush-Kleen-Brush Hand Washing System

Rinse under clean, running warm water
Apply an amount of cleaning compound recommended (soap)
Rub together vigorously for 10 to 15 seconds
Pay particular attention to removing soil from underneath the fingernails
Creating friction on the surfaces of the hand and arms, finger tips and areas between the fingers
Thoroughly rinse under clean, running warm water
Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system or a heated-air hand drying device

Date Marking

Potentially hazardous food prepared and held in a food establishment for more that 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded, which is the day of preparation a maximum of seven (7) calendar days from the day the food is prepared if the food is maintained at 41 F or below.

Hand Protection

Food employees shall minimize bare hand and arm contact with exposed food that is in a ready-to-eat form.

If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded or soiled or when interruptions occur in the operation.

Spray Sanitizers – Food Contact Surfaces

Dining counters / table tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays.

A two step method may be used in which one cloth, rinsed in a sanitizing solution is used to clean food debris from the surface and a second cloth in s separate sanitizing solution is used to rinse.
Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposal towel

Thermometers

All food products must be received, stored, cooked, held and reheated to the proper temperatures. The minimum cooking temperatures are:

145°F Seafood
145°F Chops, pork, roasts
155°F Ground Beef
165°F Poultry