PHFs Maintained at 41F- Items with ‘KEEP REFRIGERATED' in the walk-in cooler and display cases must be maintained at 41F or below. A sanitized calibrated thermometer must be used daily to take an internal temperature. Case thermometers give an accurate case temperature opposed to food temperature. This check is executed during Stop & GO.
Food contact surfaces (e.g. processing tools, equipment, tables, storage containers, wrap items)- This is every item in the department that comes in contact with food. Ensure that these items are on a written cleaning schedule that keeps them free of food residue. This requires looking at every surface that is subject to splash/drip. This requirement is addressed by Stop & Go
Nonfood contact surfaces (e.g. floors, drains, walls, ceilings, product display cases)- Surfaces that food accidentally comes in contact with must be kept clean to sight. Look for rust, mold and signs of neglect to identify opportunity.
Bare Hand Contact- Partners packaging read-to-eat items must wear gloves. Hand washing is required prior to putting on a new set of gloves. This requirement is addressed by Stop & Go.
3-compartment sink- The sink must be set-up at all times with the exception of a closed department. The Sanitizer strength must be tested immediately to ensure 150-400 ppm. Proper execution of Stop & Go will ensure the sink is always set-up with the proper chemical components.
Potentially unwholesome food- Dented or swollen product must be removed from the department. Items held for credit must be segregated from all other food and designated with a sign that identifies the items are damaged. This requirement is addressed by Stop & Go.
Chemicals- A successful chemical program is as followed: A single storage location segregated from food/food contact surfaces. Chemical bottles must be located below food/food contact surfaces. Partners must use and return the bottle to the designated storage area. The single location must be checked daily to ensure chemicals are properly labeled and properly diluted. Chemicals must never be mixed by hand. The wall dispenser will properly dilute chemicals. This requirement is addressed by Stop & Go.
Personal Items (e.g., food, drinks, gum, tobacco, purses, cell phones, radios, medication)- These items must be stored in the Partner lockers, break room, or in your personal vehicle. If a medication must be kept close to your person, contact your regional Food Safety Programs Manager for further instruction
Personal hygiene standards- Uniforms must be clean. Hair restraints must be worn at all times and cover all exposed hair (i.e. bangs and pony-tails). Fingernails must be unpolished, clean, and trim (i.e. no artificial nails). Jewelry is not allowed with the ex-ception of one smooth wedding band (i.e. Face/ear jewelry of any kind and wrist jewelry are not allowed). Ill Part-ners can not handle food. This requirement is addressed by Stop & Go.
Hand washing- Every hand sink in the department must be easily accessible. Items must never be placed inside the hand sink. A clear path to the hand sink must always be present without having to moving equipment to get to it. This may require operating in a different way to ensure rolling carts and bins do not block the hand sink. The sink must be stocked with soap, paper towels, and warm water. Proper execution of Stop & Go will ensure the sink is always set-up with the proper components and accessible
Product freshness- Out-of-date items must be pulled each morning. Items should be merchandised with the oldest item in the front of the shelf or the top of table to ensure that it is selected first.
Labeling- All items placed out for customer self-service must have the following information: 1. Country Origin Of Label (COOL) 2. A list of ingredients 3. Manufacture name
Cooler/Freezer (floors, walls, ceilings, refrigeration units, and shelves)- The inside surfaces of the walk-in units must be clean to sight. Mold can grow in this wet environment and must be addressed regularly. Fans and fan guards are subject to dust/dirt and must be maintained to prevent contamination.