Pasco County Food & Nutrition Services

Uniform requirements shall be designated by the FNS Manager at each school. Administrators may be more restrictive then the following terms listed below:

Shirts, Jackets, or Sweaters
📍Each employee will receive three (3) Zone shirts upon the beginning of each school year. 📍Shirts must be kept in good condition and will not be replaced unless it is a manufacturer flaw or has been damaged on the job.
Additional shirts may be purchased.
📍Employees must wear the Zone shirts three (3) days per week as designated by the FNS Manager.
📍Personal shirts, jackets or sweaters may not contain advertising of drugs, alcohol, tobacco, obscene and/or offensive language.
📍May not be tattered or torn.
📍May not be sleeveless, short sleeve shirts with the sleeves rolled up, or shirts that expose armpit areas.
📍No tank tops, tube tops, or shirts that show the midriff area are permitted.

Pants, Capris, Jeans, Shorts, Skirts, or Skorts
📍Jeans are only permitted on days specifically designated by the School Board.
📍We strongly advise wearing long pants at all times for your own safety.
📍Shorts, skorts, or skirts need to be no shorter than 2 inches above the knee.
📍May not be tight slacks, tight shorts (e.g., spandex, lycra, etc.) or gym/athletic wear.
📍May not contain advertising of drugs, alcohol, tobacco, obscene and/or offensive language.
📍May not be tattered or torn

Hair Restraint
📍Employees shall wear hair restraints provided by Pasco County Schools' Food and Nutrition Services at all times in the kitchen and food serving areas. Restraints should be designed to effectively keep hair from contacting food, surfaces used to prepare food, and any other surfaces that food will come in contact with (serving lines, etc.). The appropriate way to restrain hair while working in the kitchen is to pull all hair, including bangs, back away from the face and neck. Long hair must be pulled to the back of the head and secured in place with some form of a hair tie. No hair should touch your back. Any additional loose hanging hair must be secured using clips, barrettes, hairnet, or some other form of hair accessory.
📍Hair restraints must hold all hair in place, including bangs.
📍Hair restraints can be worn alone or under a black hat/visor, but hats and visors must never be worn without a hairnet depending on the length of your hair. If you are unsure whether or not you need a hairnet, speak to your FNS Manager or School Support Specialist before entering a kitchen environment. 📍Hair should be kept clean and neat during work hours.
📍Hair spray, sweat bands, or head bands are not suitable hair restraints.

Fingernails
📍Fingernails must be kept trim, filed, and maintained (no rough edges) at all times.
📍Fingernails must be kept clean around and under the nail bed.
📍Fingernails must be kept short; approximately no longer than the fingertip.
📍No nail polish, including clear, is allowed at any time.
📍No acrylic, gel, or artificial nails allowed at any time.

Jewelry
All FNS employees must comply with federal, state and local regulations on jewelry in the food service environment.
📍Rings: Rings hold bacteria that can potentially contaminate food. Only one (1) ring set is permitted.
📍Earrings: Earrings can become a physical hazard if they fall into food and hold bacteria that can
potentially contaminate food.
🚩A maximum of two (2) pairs of small post earrings or hoop earrings with a ½” diameter or less are
permitted. No dangling type or large hoop earrings allowed.
🚩Earrings must have some form of secured fastener or clip
📍Necklaces: Necklaces may get caught in machinery and can hold bacteria that can potentially
contaminate food.
🚩Necklaces can be no longer than approximately 2 inches from the trachea.
🚩No charms of any type allowed.
🚩Only one (1) necklace (without a dangling charm) is permitted.
📍Body Piercings: Facial or tongue body piercing jewelry will be restricted.
📍Bracelets, Fitness bands, and Wrist Watches: Bracelets, fitness bands, and wrist watches, including medical ID bracelets, are not
allowed. If medical ID is needed, a medical necklace may be worn.

📍No food is consumed by staff members near serving line or prep areas.
📍No drinks are consumed by staff members near serving line or prep areas.

Follow proper hand washing procedures as indicated below:
📍Wet hands and forearms with warm, running water and apply liquid soap.
📍Scrub lathered hands and forearms, under fingernails, and between fingers for at least 20 seconds.
📍Rinse thoroughly under warm running water.
📍Dry hands and forearms thoroughly with single-use paper towels.
📍Turn off water using paper towels.
📍Use paper towel to open door when exiting the restroom.
Wash hands:
📍Before starting work.
📍During food preparation.
📍When moving from one food preparation area to another.
📍Before putting on or changing gloves.
📍After using the restroom.
📍After sneezing, coughing, or using a handkerchief or tissue.
📍After touching hair, face, or body.
📍After smoking, eating, drinking, or chewing gum or tobacco.
📍After any clean up activity such as sweeping, mopping, or wiping
counters.
📍After touching dirty dishes, equipment, or utensils.
📍After handling trash.
📍After handling money.
📍After any time the hands may become contaminated.
Use hand sanitizers when a hand sink is not easily accessible. For example:
📍Cashier stations in dining rooms.
📍Serving areas a distance away from a hand sink.
📍Serving area out of the building.

Change gloves:
📍Before beginning food preparation.
📍Before beginning a new task.
📍After touching equipment, such as refrigerator doors or utensils that have not been cleaned and sanitized.
📍After contacting chemicals.
📍When interruptions in food preparation occur, such as answering the telephone or checking in a delivery.
📍When handling money.
📍Anytime a glove is torn, damaged, or soiled.
📍Anytime contamination of a glove might have occurred.

📍Bandage must be covering wounds.
📍Gloves must be worn.

📍Social and non-business calls to FNS employees are not permitted during the work day.

📍Old recipes should be discarded annually.
📍You should not have multiple version and years of the same recipe in the recipe book.
📍The recipes must be out in your kitchen as a working document for all staff as they are cooking/preparing food.
📍Do not forget to look at all pages of the recipe, there are valuable notes located on these pages.

📍Please follow recipe instructions
📍Batch cook
📍Cook to proper temperature

📍Service area is neat and clean, not cluttered with extra supplies.
📍Items should not be displayed in original boxes.
📍Extra supplies should be stored out of view of customers.

📍Items set on serving line must hold to proper temperature guidelines.
📍Product must look appealing and be of good quality.
📍Minimal number of hot items are set on serving line. If possible serve to line.

📍Refer to recipes for proper portion sizes.
📍If recipe indicates weight(wt) please pre weigh food to determine proper scoop size.

📍Serve foods with clean and sanitized utensils.
📍Store in-use utensils properly. Place utensils in food pan with handle up.
📍Replace utensils with clean utensils when starting new pan.
📍If storing utensils in pan, lids must have cutout for serving utensils.

📍 Has the substitution been approved and is an approval email attached to proper paperwork.

📍Review menu and paper product standards each and every day.
📍Determine what items will be serviced that day and verify that the proper packing is being used.
📍if an item is out of stock in the warehouse then a substitute product will be supplied. The marketing department will send out an email confirming what item should be used in place of the out of stock item.
📍If a school runs out of a particular paper product, they must contact the marketing department to get approval to use an alternative item.

📍Machines are kept clean inside and outside including selection buttons.
📍Products are not passed expiration date.

Temperature

📍Use a food thermometer that measures temperatures from 0°F to 220°F.
🚩Use a clean, sanitized, and calibrated thermometer.
🚩Take internal temperatures from each batch of food by inserting the thermometer into the thickest
part of the product, which is usually in the center.
🚩Take at least two internal temperatures of each large food item, to ensure that all parts of the
product reach cooking temperature.
🚩Clean and sanitize the thermometer before inserting it into food.
🚩Wipe thermometer with an alcohol pad to sanitize and place back into holding compartment.
📍Have food thermometers easily-accessible to FNS employees during work hours.
📍Clean and sanitize food thermometers before and after each use. 📍Clean unit with sanitize cloth and store food thermometers in a safe and clean area where they will not be contaminated.

📍Documentation Logs 📍Completion Schedule
Production Area Log Daily
Sanitation Log Daily
Food Safety Checklist Monthly
Pre-K Food Temperature Log Daily
Receiving Log Weekly
Calibration Log Daily
Cooling Log Daily
Serving Line Log Daily
Storage Temperature Log Daily
Cooling Log Daily

📍Equipment is holding food between °140 - °160.
📍Hot holding units have working thermometers to monitor temperatures, place in the coolest part of a hot
holding unit.
📍Wells must have water in them and hold food to the temperatures of °140 - °160.

📍Please refer to M-drive > Marketing > Labels & Signage > Required Signage- For your Safety FNS Staff only Beyond this Point

📍Hand washing signs should be posted at all FNS hand washing sinks and restrooms.
📍Use designated hand washing sinks for hand washing only. Do not use food preparation, utility, and
dishwashing sinks for hand washing.
📍Provide warm running water, liquid soap, and single-use paper towels to dry hands.
📍Provide a waste container at each hand washing sink and near the door in restrooms.

📍Please refer M-Drive > HACCP > SOP > SOP Food Safety & Sanitation > Ice Machine Usage

📍Please refer to M-drive > Marketing > Labels & Signage > Required Signage- Safety First for the safety of our Students and Staff, Authorized Personnel only beyond the point.

📍Please refer M-Drive >HACCP>SOP>SOP Food Safety & Sanitation > Storing Food and Paper Goods

📍Please refer M-Drive >HACCP>SOP>SOP Food Safety & Sanitation > Date Marking Foods

📍Please refer M-Drive >HACCP>SOP>SOP Food Safety & Sanitation > Procedures fo Dented Cans

📍Please refer M-Drive > HACCP > SOP > SOP Food Safety & Sanitation > Storing and Using Chemicals

📍Please refer M-Drive > HACCP > SOP > SOP Food Safety & Sanitation > Storing and Using Chemicals