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Manual Dishwashing
1. Wash With detergent in water at no less than 110°F.
2. Rinse
In clean running or standing water. Changed as needed for cleanliness and sanitization.
3. Sanitize
With an approved sanitizer such as chlorine (bleach), quaternary ammonia or iodine per manufacturer’s
labeled instructions.
4. Air Dry Allow dishes to air dry.
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016
Air Dry
Wash Rinse Sanitize
Avoid Bare Hand Contact Avoid bare hand contact with ready-to-eat foods.
Ready-to-eat foods are foods that do not require further cooking or heating before being served; this includes items such as: salads, fresh produce, pizza, and cookies.
Ready-to-eat foods are the most at risk foods for transmitting fecal-oral diseases such as E.coli and Norovirus.
Do
Use gloves Use Deli Tissue
Use Utensils
Do Not
Do NOT touch ready-to-eat foods with bare hands
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016
Cooking Temperatures
Ground Beef
Fish
Eggs
Pork
Reheating
Casseroles
Poultry
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016
Heat foods to the right degree to make them safe and germ free!
Proper Holding Temperatures
Keep hot foods at
135°F or above
Keep food out of the
Danger Zone!
Keep cold foods at
41°F or below
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016
Cooling Methods
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016
Not Approved Approved
Ice Bath Cooling Rack
Ice Wand Deep Containers
Covered While Cooling
Hot Foods Cool from 135°F to 70°F in 2 hours,
and then cool from 70°F to 41°F in 4 hours.
Dented Cans
Food items that are in damaged containers can affect the product. Dented cans may either be returned to the supplier or discarded either the
trash or opened and poured down the drain to the sewer. Dented cans held for return to the supplier must be stored away from
undamaged intact cans to prevent accidental use. The storage location or the individual cans must be clearly identified as
“Do Not Use”.
Check cans for the following:
Dents or damages on the top and bottom seams
Dents or damages along the black side seams
Punctures or holes Bulges or swelling Dents with sharp edges
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016
Thermometer Calibration Foods that have not been cooked, stored, cooled or reheated to safe temperatures can make people sick. Use a metal-stemmed, probe thermometer that reads from 0-220°F to check temperatures. Even though foods may look cooked, they may not have reached high enough temperatures to kill harmful bacteria.
How to calibrate a probe thermometer
1. Fill a glass with ice.
2. Fill the glass halfway with water.
3. Place the stem of the thermometer into the ice water. Make sure at least 2 inches of the stem is in the ice water.
4. Let it sit until the temperature reading stabilizes (approximately 3 minutes).
5. The thermometer should read 32°F.
If the thermometer does NOT read 32°F: With the thermometer stem in the ice water, turn the adjustable nut on the back
of the thermometer until the needle reads 32 F. Use pliers or an adjustable wrench. Some thermometers may have a wrench built into the plastic holding case.
If you have a digital thermometer, follow the instructions provided with the unit
for how to calibrate the instrument properly. In most cases, an ice water bath is still the most appropriate method.
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016
Cross Contamination Harmful bacteria can be spread from
one food item to another such as when
raw meats or raw meat juices come in
contact with another food item. This is
called cross-contamination. This
bacteria can cause foodborne illnesses
in people who eat contaminated food.
Bacteria can also be spread when food
touches cutting boards, knives, utensils
or food preparation surfaces that have
not been sanitized. Cross contamination becomes more dangerous when ready-to
-eat foods (breads, cheeses, cold cuts, etc.) or foods that are eaten raw (salads,
fruit, etc.) become contaminated.
Cross Contamination Prevention Tips:
Wash, rinse, and sanitize cutting boards, knives, utensils, and work surfaces
after preparing raw meats and between tasks.
Wash hands between tasks.
Keep different types of raw meat (beef, pork, poultry, fish) separated from
each other, as well as separated from other foods.
Store raw meats on the bottom shelf in the refrigerator so raw meat juices
will not drip onto and contaminate other foods.
Use a separate cutting board and utensils for produce and for preparing raw
meats. Color-coded cutting boards may be a helpful reminder.
Never place cooked food back onto a plate that previously held raw meat,
poultry, seafood, or eggs.
Cook all food to the appropriate temperature, use a probe-type thermometer
to check the temperature.
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016
Cold Storage Foods are required to be stored in the following order in the refrigerator to prevent contamination when using multiple shelves. Raw meats must be stored below cooling foods, produce and ready to eat foods. Raw meats must be stored by their cooking temperature. Raw meats with lower cooking temperatures are stored above raw meats with higher cooking temperatures. Staff food items should be stored in a designated area on the bottom shelf of the refrigerator, isolated and protected from spillage onto other non-staff food items.
*This is an example of how to properly store raw meats. If you have less storage space, raw meats can be stored next to each other on the bottom shelf, as long as they are stored in a way to prevent cross contamination.
Produce and Cooked Foods
145°F Cooking Temperatures
155°F Cooking Temperatures
165°F Cooking Temperatures
Top Shelf: Cooling
foods, produce, and ready to eat foods.
2nd Shelf: Raw sea-
food, raw shelled eggs, and raw pork
Required cooking
temperature of
145°F.
3rd Shelf: Raw
ground beef and pork, raw pork sausage, and pooled eggs.
Required cooking
temperature of
155°F.
Bottom Shelf:
Whole and ground raw poultry.
Required cooking
temperature of
165°F
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016
Dry Storage
6 inches
Use FIFO Storage: First In, First Out. Store items at least six inches above floor surface. Store chemical items on the bottom shelf and/or separately from food. Keep area free from clutter. Keep floors clean.
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016
Washing Produce
1. Wash, rinse, sanitize and air dry all food contact surfaces, equipment and utensils that will be in contact with fresh produce.
2. Wash hands before handling produce.
3. Remove any damaged or bruised areas of the produce.
4. Wash produce under running water in an indirectly connected food preparation sink.
5. Scrub firm produce or produce with a rind, like melons and oranges, with a clean produce brush.
6. Dry produce with a paper towel.
7. Wash hands when finished.
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016
Major Food Allergens
The person in charge is responsible to be knowledgeable of these allergens and their symptoms, per Colorado Retail Food Regulations Sec 2-102,16.
Allergic reactions can be severe and life threatening!
1. Be sure to ask parents if child has any food allergies and have appropriate medications (if applicable) and procedures in place.
2. Make sure caregivers know what children have food allergies and how to handle an allergic reaction situation.
Hives or itchy rashes Nausea Abdominal pain Swelling of the body
Vomiting and/or Diarrhea Wheezing Shortness of breath
Symptoms may include:
See the following link from the Center for Disease Control and Prevention for more information: http://www.cdc.gov/healthyyouth/foodallergies/pdf/13_243135_a_food_allergy_web_508.pdf
Dairy Eggs Peanuts Tree Nuts
Soy Wheat Fish Shellfish
TCHD S-464 Handout available at: www.tchd.org/242/Child-Care Rev. Dec 2016