Food Safety V.S. Sanitation

Courtesy of Robin Rose, Sr. Environmentalist

Washoe Co. Health Department

Dec/1996 Food Safety and Sanitation ⁶

Is your system of management the traditional sanitation system or have you already made a step forward to a food safety management system?

To answer , draw a circle around each question number to which you answer no:

1. Do you pay more attention to cleanliness than to food safety?

2. Do you rapidly cool food to 40 F within 4 to 6 hours consistently?

3. Do you rapidly reheat foods to 165 F within 2 hours?

4. Do you monitor and record food temperatures

- at cool down - at cold holding

- reheating - at cooking

- at hot holding ? ( Each item counts as one question.)

5. Do you know which steps in your food flow are at the highest risk for cross-

contamination?

6. Do you check regularly to see if your refrigerators adequately cool foods to

40 F in 4 - 6 hours?

7. Do you have a system to test, monitor, and record sanitizer levels in your

dishwashers and 3-compartment sinks?

8. Do you have an enforced policy and procedure to insure proper handwashing?

9. Do you have an enforced policy when employees are sick or have flu-like

symptoms?

10. Do you have written control procedures in you recipes for temperatures, food

handling, reheating, and use of leftovers to ensure that food safety standards are known and followed?

11. Are you aware of the changes in commercial food growing and processing

systems that have food safety implications?

Robbin Rose, Sr. Environmentalist. Washoe County Health Dept. , Dec 1996 ⁶

1 - 2 No answers indicate you are generally operating a food safety management

system.

3-4 No answers indicate you are in the process of implementing a food safety

management system.

5 + No answers indicate that you are operating with a traditional food management

system.

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