FOOD HANDLING AND SITE CLEANLINESS

All food handling personnel are responsible for ensuring that the following safe food handling and safety techniques are being met:

• Food handlers must use disposable plastic gloves to portion or serve dry foods such as bread, cookies, or fresh fruit.

• Supplies such as dishes, cups, utensils, soup pots, napkins, dry goods, and canned foods must be stored in a way to prevent contamination.

• Trash should be disposed of daily. Trash containers should be wiped clean and contain a plastic liner.

• Serving areas and all kitchen equipment including coffee makers must be kept clean.

• Single service items such as paper plates, plastic utensils, etc. may not be re-used. Metal utensils set out may not be used again without washing.

• Food placed in open containers (i.e. bread, butter, crackers, or fruit) may not be served again.

• Following the meal, tables and other surfaces must be cleaned and sanitized with a spray solution of 1 part bleach to 10 parts water.

• All non-disposable dishes, utensils and cups must be rinsed, washed, and sanitized to ensure their cleanliness for the next meal. Dishes, silverware and cups should air dry. Cups may need bleaching monthly using one part bleach to two parts water.

• Food handlers must wash their hands after using the rest room.

• Food handlers must have good personal hygiene, clean dress, and be free of communicable diseases, colds, open sores, or other infections which may be transmitted through food handling.

• All food service personnel will wear hair nets or hats during preparation and serving of food.

• At least one person trained in anti-choking procedures must be on the premises while food is being served.

• Consultation concerning food safety is available through Highland Valley staff.