FOOD SERVICE SANITATION PLAN

 

 

ENVIRONMENTAL HEALTH

AND SAFETY

TEXAS TECH UNIVERSITY

 

September 30, 2003

 

Contents

Introduction

Intent

Responsibilities

Inspection Procedures

Complaint and Food borne Illness Investigations

Notify TTU establishments of new regulations, food recalls and other pertinent information

Review Plan and Specifications for New and Remodeled Facilities and Equipment

Conduct Training Seminars for TTU Food Service Managers and Workers

Food Establishment Inspection Report

Annual Food Service Establishment Permit Application

Application for Food Service Establishment Permit

Emergency Food Service and Special Event Guidelines and Requirements

Application for Temporary Food Service Permit

 

 


 

I.          Introduction

 

It is the responsibility of Texas Tech University (TTU) to develop and enforce food service sanitation policies and procedures.  By enforcement of these policies and procedures, it is the University’s goal to improve food service sanitation and to help prevent food borne illness from occurring at TTU facilities.  All applicable enforcement policies and procedures at the University shall be in compliance with the Texas Department of Health Rules on Food Service Sanitation and the Texas Food Establishment Rules (TFER), 25 TAC §§ 229.161 – 229.171, adopted by the Texas Board of Health.  All University dining facilities shall meet these requirements to operate on campus grounds.

  

II.         Intent

 

Texas Tech University has authority and responsibility for inspecting, monitoring and implementing food management controls where facilities are wholly within University property.  Texas Food Establishment Rules require that these inspections be performed by a Registered Professional Sanitarian in Texas. 

  

III.        Responsibilities

 

Texas Tech University’s Environmental Health and Safety (EH&S) Department will perform the following services:

 

A.         Conduct routine sanitation inspections of food service establishments on the TTU campus.

 

B.         Investigate suspected food borne illnesses.

 

C.         Notify TTU establishments of new regulations, food recalls and other pertinent information.

 

D.         Review plans and specifications for new and remodeled food service facilities and equipment.

 

E.         Conduct training seminars for TTU food service managers and workers.

  

IV.        Inspection Procedures

  

A.         Inspection Frequencies

 

Establishments with a Temporary Food Service Permit shall be inspected at the date specified for the service.  These inspections will adhere to procedures outlined in TTU OP 60.18 – Temporary Food Service Permit System.

 

Establishments with an Annual Food Service Permit that have a complex menu shall be inspected at least quarterly for compliance with Texas Food Establishment Rules.  Some establishments may require follow-up inspections. 

 

1.         A food service establishment with a complex menu is defined as meeting any of the following:

 

a.         Prepares Potentially Hazardous Foods at least six (6) hours in advance of serving;

 

b.         Serves Potentially Hazardous Foods that require preparation such as:

 

1.  Cooking Potentially Hazardous Foods with a thickness or depth greater than one (1) inch.

                                    2.  Cooling Potentially Hazardous Foods.

                                    3.  Reheating Potentially Hazardous Foods.

                                    4.  Hot Holding Potentially Hazardous Foods.

 

            2.         Food Service Establishments without a Complex Menu:

 

Establishments with Annual, Catering or Temporary Food Service Permits shall be inspected at least once each year, or at the time of the event, unless Potentially Hazardous Foods are not served.  Should Potentially Hazardous Foods not be served, the establishments shall be inspected as required.

 

B.         Routine Inspection Procedures

 

1.         All sanitation inspections and permitting will be conducted by the EH&S environmental health specialist.  The environmental health specialist, upon entry to the food service establishment, shall properly identify themselves to the person in charge and state the purpose of the visit.

 

2.         A representative of the food service establishment (preferably the manager) shall accompany the environmental health specialist during the inspection.

 

3.         Sanitary precautions shall be exercised by the environmental health specialist at all times during use of instruments or tools necessary to carry out the inspection.  Thermometers shall be properly cleaned and sanitized with alcohol swabs between uses.  Extra care shall be taken in handling clean utensils and equipment.  Any food product is to be handled through the use of suitable utensils.

 

4.         For inspections, the environmental health specialist shall use Texas Department of Health (TDH) form No. E-3 adopted by EH&S as the Food Establishment Inspection Report form (Attachment 1) or any subsequent forms prepared by EH&S.  This form establishes violations under the following three sections:  Potentially Hazardous Food Temperature/Time Requirements, Personnel/Handling/Source Requirements and Facility and Equipment Requirements.

 

5.         The environmental health specialist shall notify the food service establishment of the existence of all violations by noting such on the inspection form and reviewing with the person in charge at the time of the inspection.

 

6.         The environmental health specialist shall describe and document the specifics of each violation (i.e. food involved, location, temperature and time frame, quantities, whether the food was being cooled, reheated, hot held, etc.) on the inspection form.

 

7.         The environmental health specialist and a representative of the food service establishment shall sign the hand written inspection form at the conclusion of the inspection.  A copy of the form is given to the representative and the top copy is retained by the environmental health specialist for filing.

 

C.         Inspection Enforcement

 

1.         The environmental health specialist will cease food service operations at a food establishment during a routine inspection should any violations present an imminent health hazard.  Such a situation may be due to an emergency such as fire, flood, extended interruption of electrical or water service, sewage back-up, misuse of poisonous or toxic materials, onset of an apparent food borne illness outbreak, gross unsanitary occurrence or condition, or other circumstance that may endanger public health.  A follow-up inspection shall be scheduled and performed to re-establish the permit to operate. 

 

2.         The food establishment shall at the time of inspection implement immediate corrective actions of all food (Potentially Hazardous Food) temperature violations; personnel/handling/source requirement violations; facility and equipment requirement violations; and all other critical violations noted.

 

3.         Considering the nature of the potential hazard involved and the complexity of the corrective action required, the environmental health specialist may agree to or specify a longer time frame for the food establishment to correct facility and equipment requirement violations.

 

4.         After observing at the time of inspection a correction of a violation, the environmental health specialist shall document the violation and note the corrective action on the inspection report. 

 

5.         If immediate correction is not achieved, the environmental health specialist shall verify correction of the violation made at the re-inspection.

 

D.         Permit Requirements

 

No person shall operate a food service establishment who does not have a valid permit issued to them by EH&S.  Person shall mean any individual, partnership, corporation, association, university group, or other legal entity that is subject to the jurisdiction of the State.  Permit shall mean either an Annual Food Service Permit (Attachment 2) or Temporary Food Service Permit (Attachment 3).

           

E.         Procedures for Destruction of Foods or Food Temperature Correction

 

The following procedures are guidelines and discretion shall be used when determining whether a potentially hazardous food shall be destroyed.  Date marking will indicate how long food has been improperly stored at unsafe temperatures thus requiring destruction of the food.

 

1.         When potentially hazardous foods are found in the hazard zone (41º-140o F) during an inspection, the following guidelines shall be followed:

 

                        Food Temperature                      Time                 Action Required

                                                           

                        41º - 140º F                               < 4 hrs              Cooling

                        41º - 140º F                               > 4 hrs              Destroy

                        120º- 130º F                              ---                     Reheat to 165º

 

 

Special Procedures for Rare Roast Beef (Prime Rib, etc.):

 

                        Food Temperature                      Time                 Procedure

 

                        110º -  130º F.                           < 1 hr                Heat to 130o F.

                        “           “                                   < 3 hrs              Cooling or Heat to 165o 

                        “           “                                   > 3 hrs              Destroy

 

If the beef has been cooked and cooled previously, it shall be destroyed if it meets the following criteria;  a) was not reheated to 165o F. (rare meat still visible in the center), and;  b) has been held between 110º - 140o F. for more than one (1) hour.  The exception is if the meat was purchased cooked from a commercial processor with a verified quick cool and hermetically sealed packaging.  If the beef has been held between 110º - 140o F. for less than an hour, it shall be reheated to 165o F. prior to serving.

 

2.         Large volumes of food that are suspected of being cooled for longer than eight (8) hours at greater than four (4) inch depth for liquid foods and two (2) inch depth for meats or solid foods shall be destroyed (such as foods in 2 to 5 gallon containers, and meats or casseroles at more than two (2) inches in thickness).

 

3.         Destruction is accomplished by disposal of the food into a garbage disposal, food pulpier, waste container or any other method deemed acceptable by the environmental health specialist.  When the food is disposed of in a waste container, bleach or other material shall be added to the food to render it inedible.  EH&S shall always attempt for voluntary destruction of the food by the food service establishment.  If the establishment refuses, then the environmental health specialist shall contact their supervisor to facilitate destruction procedures.

 

F.         Permit Suspension

 

Permit suspension is defined as:  A temporary closure and cessation of food served to the public, until the food service establishment corrects the problems causing the suspension.

 

1.         Reasons for Permit Suspension:

 

Food service establishment permits shall be suspended for any of the following reasons:

 

a.         Existing Immediate Health Hazard:  When an immediate health hazard exists, for which there is no acceptable corrective remedy other than immediate closure of the food service establishment.

 

Examples:  a) loss of refrigeration capacity or power; b) sewer backup and flooding; c) damage to the structure caused by an accident or construction so that sanitary conditions cannot be maintained;  d) loss of potable water supply;  e) communicable disease in food workers of a severity to cause a serious public health hazard.

 

b.         Ongoing and Repeated Violations:  When there exist ongoing and repeated violations of food service regulations, of a nature and severity to warrant enforcement action, after reasonable effort has been made by EH&S to achieve voluntary compliance.

 

c.         Other Situations:  Other situations deemed by EH&S to represent an immediate health hazard with the potential to cause food borne illness.

 

2.         Procedures for Permit Suspension:

 

Whenever any of the reasons for permit suspension have been cited, the establishment shall immediately discontinue food service to the public until further notice.  A meeting shall be scheduled as soon as possible, involving the EH&S Environmental Protection Manager, the Environmental Health Specialist, the food service establishment managing representative and other persons affected by the possible permit suspension.  If after the meeting, EH&S is not satisfied that the violations or problems shall be corrected, the permit shall be suspended.

 

The EH&S Environmental Health Specialist shall determine whether permit suspension is warranted for temporary food service establishments operating outside of regular work hours.  In this instance, if the food service establishment cannot immediately correct the violations, food service to the public shall be discontinued. 

 

 

3.         Procedures for Reinstatement of Suspended Permit:

 

a.         Notice to EH&S:  The food service establishment manager shall notify EH&S in writing when the violations causing the suspension of the permit have been corrected, and request a reinspection. 

 

b.         Reinspection:  EH&S shall perform the reinspection as soon as possible, but not later than two (2) working days after receiving notice from the permit holder.

 

c.         Reinstatement of Permit:  Following the reinspection, the food service establishment permit shall be reinstated if the operator is in compliance with the regulations.

 

G.         Lack of Valid Permit and Closure

 

Closure is defined as:  When a food service establishment is no longer allowed to serve food to the public due to the lack of a valid permit.

 

            1.         Reasons for Closure:

 

                        Food service establishments may be closed for the following reasons:

 

a.         The food service establishment fails to obtain a permit and serious violations are present that are an immediate threat to public health.

 

b.         The food service establishment fails to renew their permit within one (1) month of citing serious violations that remain present and are an immediate threat to public health.

 

c.         The food service establishment is unwilling to obtain a valid permit, after a reasonable effort by EH&S has been made to achieve voluntary compliance.

 

            2.         Procedures for Closure:

 

Whenever any reasons for closure have been cited, the establishment shall immediately discontinue food service to the public until further notice.  A meeting shall be scheduled as soon as possible, involving the EH&S Environmental Protection Manager, the EH&S Environmental Health Specialist, the food service establishment managing representative and other persons affected by the possible closure.  If after the meeting, EH&S is not satisfied that the violations or problems noted shall be corrected; the establishment shall be closed immediately.  EH&S shall document the results of the meeting by written notification to the food service establishment within two (2) working days of the meeting, and include specific reason(s) for the closure.

 

            3.         Procedures for Obtaining a Permit After Closure:

 

A food service establishment may submit a cover letter along with a food service establishment permit application (see Attachment) for obtaining a valid permit.  The cover letter and application form shall state in writing how the establishment shall operate and how violations have been corrected.  After EH&S receives the request, and inspects the establishment, a meeting shall be scheduled with EH&S to determine if a permit shall be reissued to the establishment.

  

V.         Complaint and Food borne Illness Investigations

 

A.         Local city authorities will contact the EH&S Environmental Health Specialist of any suspected food-borne illnesses that would involve a Texas Tech Dining facility.  All notifications will be investigated and the proper actions will be advised.

 

B.         EH&S shall respond to all complaints within 24 working hours and all suspected food borne illness immediately (if possible).  The environmental health specialist shall document all complaints and investigations by use of the EH&S Food Establishment Inspection form.

 

C.         In the event that food samples, photographs, videos or other means are required to document violations, the Environmental Health Specialist shall:

 

a.         Handle and collect all food samples in a sanitary manner, on the basis of sound laboratory procedures to insure the integrity of the food sample is not compromised.

 

b.         Only take photographs or videos of the problem or violation and exclude individually labeled with the date, food service establishment and location within the establishment.  Similar information shall be recorded on the video.

  

VI.        Notify TTU establishments of new regulations, food recalls and other pertinent information 

 

A.         Local City authorities will contact the EHS food sanitarian of any food recalls that would involve a Texas Tech Dining facility.  All notifications will be investigated and the proper actions will be advised.

 

B.         Any changes or updates of the Texas Department of Health Rules and any food recalls as reported by local and state authorities will be forwarded to all Dining Managers.  Links to the Texas Department of Health will be posted on the EHS website.

 

 VII.       Review Plan and Specifications for New and Remodeled Facilities and Equipment

 

A.         Food service establishments should insure that plans and specifications for new construction, remodels and new equipment are submitted and reviewed  EH&S prior to construction or purchasing of equipment.  All plans and specifications will be reviewed to ensure that new equipment meets the required guidelines in safety when used.  Space, ease-of-use and safety considerations will be considered in the layout of the new dining facility.

 

B.         New food dining establishments will receive a packet containing a Food Service Establishment Permit application along with copies of the TTU OP for food dining facilities.  The permit application must be submitted to EH&S for review and to schedule a pre-inspection of the facility prior to operation.

 

C.         In order for a organization to operate as a food service on Texas Tech property, a valid Food Service Establishment Permit must be issued by EH&S.

 

VII.       Conduct Training Seminars for TTU Food Service Managers and Workers

 

 

A.         All TTU food service managers and workers shall be trained in food service handling.  The EHS Environmental Health Specialist will schedule training sessions semi-annually and this training will be provided more frequently as needed.   

 

B.         The emphasis of these sessions will be to inform new and existing dining managers of the expectations of a dining inspection as well as interpretations of the Texas Food Establishment Rules guidelines.

 

C.         Upon request, EH&S will conduct training sessions tailored towards specific health sanitation issues.  These requests must be from permitted organizations within the Texas Tech Campus.


Texas Tech University

Environmental Health and Safety Department

Food Establishment Inspection Report

 

 

 

 

 

 

 

 

Yes

No

 

 

 

 

 

 

San Code

Mo

Day

Yr

Insp. Time

FPM Certified

 

Permit No.

Risk Cat.

Purpose of Inspection:             1-Compliance           2-Routine                 3-Field Investigation                 4-Visit                       5-Other

Establishment: 

Person in charge:

Physical Address: 

Zip:

Phone:

DEMERITS
(5Pts)

Food (Potentially Hazardous Food) Temperature/Time requirements
Violations Require Immediate Corrective Action

Remarks

COS

 

1.  Proper Cooling for Cooked/Prepared Food

 

 

 

2.  Cold Hold (41°F/45°F)

 

 

 

3.  Hot Hold (140°F)

 

 

 

4.  Proper Cooking Temperatures per Potentially Hazardous Food

 

 

 

5.  Rapid Reheating (165°F in 2 Hrs)

 

 

Food/Temperatures

DEMERITS
(4Pts)

Personnel/Handling/Source Requirements
Violations Require Immediate Corrective Action

Remarks

COS

 

6.  Personnel with Infections Restricted/Excluded

 

 

 

7.  Proper/Adequate Handwashing

 

 

 

8.  Good Hygienic Practices (Eating/Drinking/Smoking/Other)

 

 

 

9.  Approved Source/Labeling

 

 

 

10.  Sound Condition

 

 

 

11.  Proper Handling of Ready-To-Eat Foods

 

 

 

12.  Cross-Contamination of Raw/Cooked Foods/Other

 

 

 

13.  Approved Systems (HACCP Plans/Time as Public Health Control)

 

 

 

14.  Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure

 

 

DEMERITS
(3Pts)

Facility and Equipment Requirements
Violations Require Immediate Corrective Action, Not To Exceed 10 Days

Remarks

COS

 

15.  Equipment Adequate to Maintain Product Temperature

 

 

 

16.  Handwash Facilities Adequate and Accessible

 

 

 

17.  Handwash Facilities with Soap and Towels

 

 

 

18.  No Evidence of Insect Contamination

 

 

 

19.  No Evidence of Rodents/Other Animals

 

 

 

20.  Toxic Items Properly Labeled/Stored/Used

 

 

 

21.  Manual Warewashing and Sanitizing at (     ) ppm/temperature

 

 

 

22.  Mechanical Warewashing and Sanitizing at (      ) ppm/temperature

 

 

 

23. Approved Sewage/Wastewater Disposal System, Proper Disposal

 

 

 

24.  Thermometers Provided/Accurate/Properly Calibrated (±2°F)

 

 

 

25.  Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair

 

 

 

26.  Posting of Consumer Advisories (Heimlich/Raw Shellfish Warming/Buffet Plate)

 

 

 

27.  Food Establishment Permit

 

 

Subtotals

Other Violations – Violations Require Corrective Action, Not to Exceed 90 Days Or The Next Inspection, Whichever Comes First

 

5 Pts -

 

4Pts -

 

3 Pts - 

 

Total   Demerits -

Inspected by:

 

Print:

 

Form No. E-3 (09/98)


Page 2 of 2

Item No.

 

1

Cooling
• 
Potentially hazardous food cooled from 140°F to 70°F more than 2 hours OR 70°F to 41°F (45°F) more than 4 hours OR prepared foods cooled to 41°F (45°F) more than 4 hours:  Action:  Voluntary destruction

2

Cold Hold
•       
Potentially hazardous food held above 41°F (45°F) less than 4 hours:  Action:  Rapid cool (e.g. ice bath)

3

Hot Hold
•        Potentially hazardous food held below 140°F more than 4 hours:  Action:  Voluntary destruction

 

•        Potentially hazardous food held below 140°F less than 4 hours:   Action:  Rapid reheat to 165°F or more

4

Cooking

•        Potentially hazardous foods undercooked:

          Action:           Recook to proper temperature

5

Rapid Reheating

•        Cold potentially hazardous foods improperly reheated:

          Action:           Reheat rapidly to 165°F

6

Handwashing

•        Food employees observed not washing hands:

          Action:  Employees should be instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules.

7

Approved Source/Sound Condition

        Foods from unapproved sources/unsound condition:

          Action:           Detention or voluntary destruction

8

Proper Handling of Ready-to-Eat Foods

•        Ready-to-Eat foods handled with bare hands and employee did not properly wash hands before handling:

          Action:           Voluntary destruction

9

Cross Contamination of Raw/Cooked Foods

•        Ready-to-Eat foods contaminated by raw potentially hazardous foods:

          Action:           Voluntary destruction of ready to eat foods

10

Approved Systems

•        HACCP Plans for ROP, shellfish tanks, variances, others

•        Written procedure for time as a public health control

 

  

ITEM NO.

REMARKS

CORRECTED BY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OTHER REMARKS

 

 

 

 

 

 

 

 

 

 

 


 

Attachment 2

 

ANNUAL FOOD SERVICE ESTABLISHMENT PERMIT APPLICATION

AND ENFORCEMENT POLICIES AT TTU

 

Introduction

 

It is the responsibility of Texas Tech University to develop and enforce food service sanitation policies and procedures.  By enforcement of these policies and procedures, it is the University’s goal to improve food service sanitation and to help prevent food borne illness from occurring at TTU facilities.  All applicable enforcement policies and procedures at the University shall be in compliance with the Texas Department of Health Rules on Food Service Sanitation and the Texas Food Establishment Rules (Texas Food Establishment Rules) 25 TAC §§ 229.161 – 229.171 adopted by the Texas Board of Health.  All University dining facilities shall meet these requirements to operate on campus grounds

 

Permits

 

Permits for Annual Food Service Establishments (AFSE) are administered in accordance with the food service regulations.  An Annual Food Service Establishment is defined as:  A place or location where food is prepared, manufactured, processed, dispensed, distributed, sold, served or offered, regardless of whether compensation for the food occurs.  If the food service establishment will be at the same location less than four (4) times per calendar year for similar events, except Raider Alley events, the establishment shall obtain a Temporary Food Service Establishment Permit for that location.  Refer to the Temporary and Catering Food Service Establishment Permit sections (Attachment 3) for more information.

 

AFSE permits shall be obtained from EH&S, which is located at the Administrative Support Center, 2903 4th St., Room 122.  An application form (attached) shall be completed by the AFSE dining manager.  The permit shall be granted based upon the location, food preparation and serving practices, hand washing facilities, acceptable location, restroom facilities, etc.  The AFSE permit will be delivered by EH&S once the application has been reviewed and the site has been inspected and approved by EH&S.

 

Permit Guidelines

 

All food establishments will adhere to the Texas Food Establishment Rules.  The following are guidelines for application of an AFSE permit.  Your cooperation in following these rules is essential to the safety and sanitary operation of your AFSE.

 

1.         Food Supplies:

 

It is the responsibility of the AFSE owner to use or sell food that is from approved sources.  These sources shall comply with applicable federal, state and local laws, ordinances and regulations.  The food supplies shall be clean, wholesome, free from spoilage and safe for human consumption.  No home grown produce, home grown livestock, wild game or home canned goods are allowed.

 

2.         Food Protection:

 

The AFSE shall insure that food is protected from contamination and adulteration during transporting, storing, preparing, cooking, displaying and serving processes.  Direct hand contact with foods not requiring cooking or that have already been cooked is not allowed.  Use of utensils and/or plastic disposable gloves is required.  All customer self-service foods on display while being held hot or cold shall be protected from contamination with a properly designed sneeze guard, display case or easily movable cover.

 

3.         Equipment:

 

The AFSE shall have acceptable equipment that is able to properly cook, hot hold, rapidly cool, reheat and process foods served at the establishment.  All food contact surfaces shall be easily cleanable, durable, corrosion resistant and nontoxic.  New equipment should be NSF (or comparable certification) approved. 

 

4.         Thermometers:

 

The AFSE shall provide and use metal stem-type thermometers or digital thermometers that are accurate to within + or - 2 degrees F. for checking food temperatures.  Refrigeration and freezer units are also required to have thermometers in the unit.  The scale on the thermometers shall be appropriate for the types of food temperatures tested.

 

5.         Proper Food Temperatures:

 

The AFSE shall maintain the following minimal internal temperatures to safely cook the following Potentially Hazardous Foods (Potentially Hazardous Foods):

 

                                    Poultry                                                              165o F              minimum

                                    Stuffed Meats                                                    165o F              "

                                    Casseroles                                                        155o F              "

                                    Ground Meats                                                    155o F              "

                                    Pork                                                                 150o F              "

                                    Comminuted Meats                                            155o F              “

(hamburger, sausage)

Eggs/Other Potentially Hazardous Foods             145o F*             "

                                    Rare Roast Beef or Steak                                   130o F*             “

 

                                    *Unless specifically ordered by the immediate consumer.

 

Overnight cooking is prohibited without proper temperature control monitoring.

 

Potentially hazardous foods shall be rapidly cooled down to 45o F. within four (4) hours.  Proper cooling procedures include;  a) storing solid foods (refried beans, chowders, meats and casseroles, etc.) at a depth of no more than two (2) inches in thickness and liquid foods (soups, gravies, etc.) at a depth of no more than four (4) inches in depth, and;  b) leaving the food containers uncovered until the foods are cooled.  Alternative cooling procedures are available, such as using an ice bath.  The AFSE shall consult with EH&S prior to using any alternative cooling methods.

 

6.         Hamburger Cooking Procedures:

 

If the AFSE serves hamburgers, a written cooking procedure that assures the internal temperature of hamburgers is cooked to a minimum of 155O F. shall be established and approved by EH&S.  EH&S will assist the dining manager in writing a procedure.

 

7.         Personal Hygiene:

 

Employees shall wash their hands before starting work, during work, after using the restroom, after breaks, after handling raw meats and other potentially hazardous foods, after contact with hair, skin, etc., and as often as necessary to prevent contamination of food products.  Clean aprons shall be worn along with appropriate hair restraints when necessary.

 

8.         Water Supply and Sanitary Facilities:

 

The AFSE shall have hot and cold water supplied from an approved source with adequate pressure.  No cross connections shall be present.  Hand washing sinks, soap and paper towels shall be conveniently located for use by all food workers and shall be used exclusively for hand washing.  The disposal of waste water shall be into an approved sanitary sewer system.  Restroom facilities shall be provided and convenient for staff and customer use.

 

9.         Cleaning and Sanitizing:

 

All food contact surfaces and utensils shall be cleaned and sanitized as necessary.  Sanitizing of food contact surfaces shall be performed after any contact with potentially hazardous foods.  Sanitizing solutions shall be at the proper concentration with a wiping cloths present.  Cleaning of utensils and food contact surfaces can be achieved by use of a mechanical dishwasher or a three (3) compartment sink.

 

10.        Garbage Disposal:

 

Garbage containers are required and shall be made of a durable, insect and rodent proof, nonabsorbent type material.  Appropriate monitoring of the garbage containers shall be done to ensure frequent disposal and cleanup in and around the containers.  Exterior dumpsters used for garbage disposal shall be inspected for damage and leaks.  Any problems shall be reported to EH&S.

 

11.        Food and Beverage Service Worker Permits:

 

All employees of an AFSE shall obtain EH&S Food Safety training.  New employees shall obtain the training within 15 days of employment.

 

12.        Plan and Equipment Review:

 

The AFSE shall insure that plans and specifications for new construction, remodels and new equipment are submitted and approved by EH&S prior to construction, purchasing and/or installation of equipment.

 

For further information regarding permit applications, policies and procedures, or general information, please contact EH&S at 806-742-3876.