The Food Sanitation Rules Require Someone At A Restaurant To
Food safety and sanitation are of utmost importance in the foodservice industry. With numerous cases of foodborne illnesses leading to hospitalization and even death, it is imperative that restaurants adhere to strict food sanitation rules to ensure the safety of their customers.
In the United States, the Food and Drug Administration (FDA) and the Department of Agriculture (USDA) are the primary regulatory bodies when it comes to food safety. These government agencies have set forth rules and regulations that restaurants must follow to ensure that food preparation and service are done in a safe and sanitary manner.
Have A Certified Food Manager On Site
One of the requirements for a restaurant is to have a certified food manager on site at all times. This certified food manager is responsible for overseeing the food preparation and service processes to ensure that the restaurant is in compliance with food safety regulations.
To become a certified food manager, one must take a food safety course that is approved by the FDA or USDA. The course covers topics such as foodborne illness, proper food handling, and sanitation practices. Once the course is completed, the individual must pass an exam to obtain their certification.
Maintain Proper Temperature Control
Proper temperature control is essential in keeping food safe from harmful bacteria. Restaurants must maintain proper temperature control during all steps of the food preparation process.
Raw meats and seafood must be stored at a temperature of 41 degrees Fahrenheit or lower to prevent bacteria growth. Cooked foods must be stored at a temperature of 140 degrees Fahrenheit or higher to prevent bacteria growth. Foods that are in the "danger zone" of 41 to 140 degrees Fahrenheit for more than two hours are considered unsafe to eat and must be thrown away.
Practice Proper Handwashing Techniques
Proper handwashing techniques are essential in preventing the spread of harmful bacteria. Restaurants must provide their employees with access to handwashing stations and ensure that they are trained in proper handwashing techniques.
Employees should wash their hands before handling any food, after handling raw meats and seafood, after using the restroom, and after handling any garbage. Hands should be washed with warm water and soap for at least 20 seconds before rinsing thoroughly and drying with a clean towel or air dryer.
Implement a Pest Control Program
Pests such as rodents, insects, and birds can carry harmful bacteria and contaminate food. Restaurants must implement a pest control program to ensure that their establishment is free from pests.
This program may include regular pest control treatments, sealing any cracks or crevices that pests may enter through, and ensuring that all food is stored in pest-proof containers. Regular inspections should be conducted to ensure that the establishment is pest-free.
Keep a Clean and Sanitary Kitchen
A clean and sanitary kitchen is essential in preventing the spread of harmful bacteria. Restaurants must have a cleaning schedule in place to ensure that all areas of the kitchen are cleaned and sanitized on a regular basis.
This includes cleaning and sanitizing all food contact surfaces, such as cutting boards and utensils, after each use. Floors, walls, and ceilings must be cleaned and sanitized regularly to prevent the buildup of dirt and bacteria. Restrooms must also be cleaned and sanitized regularly to prevent the spread of bacteria.
Conclusion
Food safety and sanitation are of utmost importance in the foodservice industry. Restaurants must adhere to strict food sanitation rules to ensure the safety of their customers. This includes having a certified food manager on site, maintaining proper temperature control, practicing proper handwashing techniques, implementing a pest control program, and keeping a clean and sanitary kitchen.
By following these rules and regulations, restaurants can ensure that their establishment is a safe and healthy place for customers to dine.