1. 1 Restaurant Food Safety Control Procedures

2. 2 Wear hair restraints Make sure uniform, apron, hands, forearms and fingernails are clean Wash hands before starting work and whenever necessary Restaurant Food Safety Control Procedures

3. 3 Wash hands and exposed skin for at least 20 seconds Do not work if you have an open wound, a cold or any other communicable illness Do not work if exposed to E. Coli, Salmonella or Shigella Restaurant Food Safety Control Procedures

4. 4 Do not work if exposed to Hepatitis A Handle dishes, glasses and silver by their bases Store tableware in a clean dry place at least six inches from ground Restaurant Food Safety Control Procedures

5. 5 Wipe tables & counters with cloth rinsed in sanitization solution Bring clean utensil to replace fallen one Avoid unnecessary contact with soiled surfaces Keep dirty dishes away from foods to be served Pour refills without touching rim of the glass or cup Notify guests that clean plates are to be used each time in a buffet Restaurant Food Safety Control Procedures

6. 6 Heat small quantities of food at a time Stir frequently Heat food close to service time Use preheated foods whenever possible when preparing hot foods Avoid crowding the refrigerator Vent hot foods in an ice bath Restaurant Food Safety Control Procedures

7. 7 Use pre-chilled foods when preparing cold food items Store cooked foods over raw foods Never thaw raw foods at room temperature Thaw foods under refrigeration in leak proof containers to prevent cross- contamination Thaw foods under cold running water Restaurant Food Safety Control Procedures

8. 8 Use a different knife when cutting meat, poultry, seafood & vegetables Use a different cutting board when dealing with meat, poultry, seafood & vegetables Do not eat, drink, smoke or chew gum in food preparation areas Restaurant Food Safety Control Procedures

9. 9 Wash dishes properly Make sure all surfaces that come into contact with food are clean and sanitized Control pests that can infest areas of the restaurant Restaurant Food Safety Control Procedures

10. 10 Restaurant Liabilities

11. 11 Warranty of merchantability merchantability means that food is of average quality and fit for sale Foods free of foreign substances foreign / natural test – if object found is natural to the food no violation has been committed (e.g., chicken bone in chicken pot pie) Restaurant Liabilities to Customers

12. 12 False Food Claims refers to health and nutritional benefits methods of preparation Truth–in–Menu Laws elimination of misleading food advertisements elimination of fraudulent food claims (e.g., Maine lobster must come from Maine) Restaurant Liabilities to Customers

13. 13 Food Labeling mandatory labeling for all packaged foods standardized serving sizes labeling of fat content labeling fiber content labeling of RDA limitations on health claims Restaurant Liabilities to Customers

14. 14 Admitting Customers do not discriminate based on race, color, religion or national origin Safe Environment Customers with Disabilities accessible approach access to goods & services access to restrooms any other measures necessary Restaurant Liabilities to Customers

15. 15 Occupational Safety & Health Act of 1970 (OSHA) give all injured employees medical help workplace free of hazards inform employees about hazardous chemicals allow inspections to ensure a safe workplace Restaurant Liabilities to Customers