Exempt Food Handlers Recommendations

Risk Factors for Contamination

There are five major risk factors that commonly make people sick when handling food:

• Poor Personal Hygiene
• Inadequate Cooking
• Improper Food Temperatures
• Cross Contaminations
• Food from Unapproved Sources

Tips

Always wash hands prior to handling food!

Handwashing is the best way to prevent disease spread!  A handwash station consists of a container for holding warm water, a bucket to catch wastewater, anti-bacterial hand soap, and paper towels.

When handwash stations are not available, use instant hand sanitizers and then put on disposable gloves immediately prior to handling food.

Hand washing must occur every time your hands get contaminated.  Do not touch foods unless this is followed!!

Foods must be cooked to proper temperatures! (Minimum internal temps)

A metal stem thermometer is needed to check temps! Digital or 0°F - 220°F. 

Hot foods must stay hot and cold foods cold!

Hot foods must stay 135°F and cold foods must stay 45°F or below. If refrigerators are unavailable, use ice to keep foods cold and use hot wells, grills or sternos to keep foods hot. Use your metal stem thermometer to check these foods frequently and take corrective action if needed!

Do not cross contaminate!

• Never store raw meats with vegetables or other ready to eat foods.
• Do not use same knife, cutting boards or utensils for raw foods and ready-to-eat foods.
• Keep foods covered so the elements don’t contaminate foods.
• Do not prepare or hold food in area that customers can contaminate foods.
• Sanitizer needs to be mixed to sanitize food contact surface.

To Mix Sanitizer

Use one tablespoon of household bleach to one gallon of water! This gives 50 to 100 ppm solution.

Always purchase foods from approved sources!

Food must be free from contamination, adulteration and spoilage.

For more information

Please contact 919-989-5180 if you have any questions, or need more information.

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