Food-Service-Manual-for-Health-Care-Institutions

Sanitary Food Handling
The FDA developed the Model Food Service Sanitation Ordinance in 1976; since that time, it
has been adopted by many state and local health agencies. In addition, the JCAHO publishes
standards for sanitation and safety. These revised standards became effective in January 1979
and have been updated yearly since then. The recommendations of the two organizations on
the purchase, storage, preparation, and handling and holding (that is, display, service, and
transport) of food; on facilities and equipment; and on employee hygiene practices are meant
to ensure that sanitary food is provided in food service establishments and health care institutions.
The recommendations can be used as an outline for employee orientation and continuing
training in food safety.
Purchase of Food Supplies
Every effort must be made to purchase food that has been processed under safe and sanitary
conditions. Toward this end, certain precautions should be considered:
• Purchases should be made only from licensed food-processing and supply sources that
comply with all laws relating to food processing and labeling.
• Fluid milk and fluid milk products must be pasteurized and must meet grade A quality
standards. Dry milk products should be made only from pasteurized milk.
• Only meat and meat products inspected by the USDA or a state regulatory agency
should be purchased. The USDA should have inspected poultry, poultry products, and egg
products as well. Fishery products inspected by the U.S. Department of Commerce should be
purchased whenever possible.
• Shellfish should be purchased from a reputable dealer that complies with the regulations
of state and local agencies.
• Only clean eggs with uncracked shells or pasteurized liquid, frozen, or dried egg products
should be used. Commercially prepared hard-cooked peeled eggs also could be used.
• Food products that may have been contaminated by insects, rodents, or water and foods
in cans that bulge or are severely dented should not be accepted.
• All incoming food supplies should be inspected for evidence of damage to cartons, packages,
or containers from filth, water, insects, or rodents. Damaged or spoiled products and
frozen foods that show evidence of thawing or refreezing should be rejected.
Storage
Food Safety, Sanitation, and Hazard Analysis Critical Control Points
Foods must be protected from contamination, spoilage, and other damage during storage in the
dry, refrigerated, or frozen state. Guidelines for each kind of storage are provided in the following
subsections.
Dry Storage
Food service directors must make every effort to comply with dry storage requirements pertaining
to food supplies. These include the following:
• Food that requires no refrigeration should be stored in a clean, cool, dry storeroom that
is well ventilated and adequately lighted. Use a first in, first out (FIFO) system. A temperature
range between 50°F (10°C) and 70°F (21°C) is recommended for maintaining high quality.
Containers of food, except those on pallets or dollies, should be stored at least six inches above
the floor (or arranged as local ordinances require). Boxes and pallets should be stacked to prevent
overcrowding.
• Quantity lots of cases and boxed foods are more stable for handling when they are
stacked in alternating patterns on dollies or pallets. Smaller lots of canned or packaged foods
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