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S.T.R.E.T.C.H. Cards - Food Safety

S.T.R.E.T.C.H. - Food Safety No. 1

Transportation & Distribution

While food is being transported to and from your facility, do you:

• Keep the delivery vehicle clean?
• Keep perishable food either HOT (above 140°F) or COLD (below 40°F)?
• Separate cleaning supplies and/or chemicals from food?
• Store food in protective containers?
• Keep raw foods separate from "ready-to-eat" foods?

S.T.R.E.T.C.H. - Food Safety No. 2

Receiving

When food arrives at your facility, do you:

• Make sure food is HOT (above 140°F) or COLD (below 40°F)?
• Reject cans that have serious dents, bulges and/or leaks?
• Accept only packages with an unbroken inner seal?
• Date items to ensure use on a first-in, first-out basis?
• Make sure there are no signs of insects and/or rodents?

S.T.R.E.T.C.H. - Food Safety No. 3

Storage Refrigerator

When handling perishable foods, do you:

• Store perishable food immediately?
• Set refrigerator temperature so that food stays below 40°F?
• Space food so that air can circulate? Keep raw foods separate from "ready-to-eat" foods?
• Store food at least 6 inches off the floor in a walk-in refrigerator?
• Store "ready-to-eat" foods above other foods to prevent contamination from dripping juices?
• Rotate food to use the oldest first?

S.T.R.E.T.C.H. - Food Safety No. 4

Storage Freezer

When handling frozen foods, do you:

• Store frozen foods immediately?
• Set freezer temperature below 0°F?
• Space food so that air can circulate?
• Store food at least 6 inches off the floor in a walk-in freezer?
• Rotate food to use the oldest first?

S.T.R.E.T.C.H. - Food Safety No. 5

Storage Shelf Stable

When storing shelf stable foods, do you:

• Store food at least 6 inches off the floor?
• Store bulk foods in food-grade plastic and/or air tight containers?
• Store food products away from chemical or other non-food items?
• Rotate food to use the oldest first?
• Monitor for signs of insects and/or rodents?
• Keep the storage area clean?

S.T.R.E.T.C.H. - Food Safety No. 6

Food Repackaging

When you repackage food, do you and/or your workers:

• Wash hands frequently and properly?
• Wear clean aprons and hair restraints?
• Frequently clean and sanitize preparation surfaces, utensils, pots and pans?
• Keep raw food seperate from "ready-to-eat" food?
• Keep perishables HOT (above 140°F) or COLD (below 40°F)?
• Use food-grade packages?
• Eat, drink, smoke, or chew tobacco only in designated areas?
• Assign workers with contagious illnesses to non-food handling tasks?

S.T.R.E.T.C.H. - Food Safety No. 7

Food Preparation
Personal Habits

When preparing food, do you and/or your workers:

• Wash hands frequently and properly?
• Wear clean aprons and hair restraints?
• Clean and sanitize food preparation surfaces, utensils, pots and pans?
• Eat, drink, smoke, or chew tobacco only in designated areas?
• Cover your nose and mouth when coughing or sneezing, and wash hands before returning to work?
• Assign workers with contagious illnesses to non-food handling tasks?

S.T.R.E.T.C.H. - Food Safety No. 8

Food Preparation

When preparing food, do you and/or your workers:

• Keep raw foods separate from "ready-to-eat" foods?
• Use different cutting boards for raw meat, and cooked meat and vegetables?
• Use a clean spoon each time you taste foods?
• Wash fruits and vegetables before serving?
• Cook meat and poultry thoroughly?

S.T.R.E.T.C.H. - Food Safety No. 9

Thawing Food

When thawing foods, do you and/or your workers:

• Thaw foods in the refrigerator

OR

• In watertight plastic bags under cold water, changing the water every 20 minutes

OR

• In the microwave and cook immediately?

S.T.R.E.T.C.H. - Food Safety No. 10

Serving Food

When serving food, do you and/or your workers:

• Wash hands frequently and properly?
• Wear clean aprons and hair restraints?
• Use a thermometer to ensure HOT food remains above 140°F and COLD food below 40°F during service?
• Cover serving dishes to protect food between patrons?
• Wash and sanitize dishes, tableware, and food service areas?
• Use suitable utensils or disposable gloves for handling food?
• Assign workers with contagious illnesses to non-food handling tasks?

S.T.R.E.T.C.H. - Food Safety No. 11

Leftovers

When handling leftovers, do you and/or your workers:

• Discard perishable foods that have been at room temperature for 2 hours or more?
• Divide leftover foods into small containers or quick-chill in an ice bath before refrigerating?
• Refrigerate leftover foods immediately?
• Reheat leftover food to at least 165°F before reserving?
• Discard leftovers that have been reheated once?
• Keep reheated leftovers separate from freshly cooked foods?
• Thaw frozen leftovers in the refrigerator or heat without thawing?