Foodservice Management

Foodservice Management
The management of foodserving establishments should obtain raw food materials only from reliable sources. It should determine that the water to be used for drinking, cooking and cleaning is potable.

The precautions to be used in cooking foods are no different from those that have given for household food safety, and all temperature of all parts of the food should never fall below 145 degree F and preferably not below 150 degree F.

Also any food container held in steam tables should be emptied, removed and replaced with a new container of the particular food instead of being partially emptied and refilled with more food.

If left over cooked foods are to be refrigerated , they should be placed in covered impervious containers (plastic or metal) and labeled.

A card catalog of left over foods should be maintained so that such material may be thrown away if held for period of more than four days at temperature s of 38 degree F or above.

If cream filled pastries, such as éclairs or pies, or salads, such as potato , tuna fish, crab meat or chicken are to be held in the refrigerator or in displays cases, the temperature of such storage area should be 38 degree F or below.

Personal with boils or pus producing infections on their hands should not be allowed to handle foods or to clean utensils or equipment. Any personnel known to have had a recent intestinal ailment should be excused from work until such a periods as it can be determined that he or she is not effective.
Foodservice Management