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Food Safety Essentials
Three required items are a tablet, sanitize towel, and pyrometer.
Pyrometer Calibration
Calibrate the pyrometer using a small coffee cup with ice that hits 30-34 degrees.
Minimum Internal Temp for 10-1 Beef
155 degrees
Food Quality Range for 10-1 Beef
155-170 degrees.
Maximum Run Size for 10-1
6 units.
Minimum Internal Temp for Chicken
165 degrees.
Food Quality for Chicken
No specified quality.
Food Safety Temp for Fish
155 degrees.
Minimum Internal Temp for Sausage
155 degrees.
Food Quality Range for Sausage
155-190 degrees.
Minimum Internal Temp for Eggs
155 degrees.
How to Check Food Quality of Eggs
Look for a gelled yolk.
How to Verify Gelled Yolk
Cut the highest temperature egg in half.
Minimum Internal Temp for Fresh Beef
175 degrees.
Food Quality Range for Fresh Beef
175-190 degrees.
Actions if Food Safety is Not Met
Waste product, sanitize utensils, retest; if still not met, repeat and bump up timer by 2 seconds.
Requirements at Hand Washing Station
Soap, hot water, and paper towels.
Hand Washing Procedure
Turn on water, wash for 20 seconds, rinse, dry hands, turn off water with used towel.
Required Temperature for Hand Washing Water
100 degrees.
Hand Washing Frequency for Employees
Once every hour, or with any change of shift or position.
Tracking Handwashing System
Use the tablet/timer machine.
Restroom Requirements
Toilet paper, seat covers, soap, hot water, hand dryer.
Sanitizer Towel Duration
Towels are good for 2 hours.
Sanitizer Solution Concentration for Towels
50-100 ppm.
Back Sink Solution Concentration
200 and above ppm.
Back Sink Temperature
110 degrees.
Ice Cream Machine Cleaning Frequency
Every 14 days.
Ice Cream Handling During Cleaning
Waste it.
Ice Cream Machine Temperature
40 degrees.
Brush Storage for Ice Cream Machine
In the walk-in refrigerator.
Walk-In Refrigerator Temperature
40 degrees or below.
Freezer Temperature Requirement
0 degrees.
Use of Blue Gloves
For handling raw products.
Use of Clear Gloves
For handling cooked products.
Causes for Store Shutdown
Pests, sewage issues, and lack of hot water.
Employee Symptoms for Exclusion
Vomiting, diarrhea, jaundice, fever with sore throat, open lesion.
Return to Work After Symptoms
Employees must be symptom-free for 24 hours.
Food Borne Illness Types
E coli, Hepatitis A, Salmonella and Typhoid, Norovirus, Shigella.
Utensil Washing Frequency
Every 4 hours.
Tracking Smallware Washing
On the tablet or with change of every shift.
Location of SDS Sheets
On the Hazcom app on the tablet.
Critical Hazcom Section for Shift Managers
Section 4: first aid measures.
Dish Sanitizing Duration
1 minute.
Max Run Size for Crispy Chicken
4 units.
Max Run Size for Fish
Minimum of 4, maximum of 8 units.
Max Run Size for Nuggets
1 bag.
Max Run Size for McChicken & Spicy McChicken
6 units.
Max Run Size for Sausage
8 units.
Note 
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