Page 17 - Workplace Safety_8-22-17_PRISMA_Neat

FOOD SAFETY

The scope of safety goes beyond physical hazards causing injury . Fox Restaurant Concepts takes this seriously, it is our
responsibility to ensure safe practices four our guests and employees . FRC requires all managers to maintain certifications
for both food safety management and food allergies .

ServSafe and FRC guided training will prepare you to demonstrate knowledge and understanding in the following areas
as it relates to food safety in the restaurant .

Temperature Control

Many of our foods are ready-to-eat, which makes it important to prevent the growth of bacteria . Temperature can be used
to control the rapid growth of harmful bacteria .
The Importance of Time

Most (but not all) harmful bacteria need time to grow to dangerous levels . This is why holding food at safe temperatures
is important .

Cold Holding
Bacteria does not grow well at cold temperatures . This is why we store potentially hazardous food (time/temperature
control for safety food) in the refrigerator, refrigerated display case, on ice or another approved method . Cold foods must
be held at 41º or below .
Hot Holding

Hot cooked foods must be held at 135º . A steam table, oven or other approved equipment is used to keep food hot .
Food must be stirred periodically to ensure the food is hot throughout .

Thawing Foods
Improper thawing allows bacteria to grow in the outer layers while the core is still frozen . We should avoid thawing food
at room temperature or in warm water .

Food Storage (FIFO)
Food should always be used in the order it was received . All arriving foods should be marked with a date, to
signify which product to use and according to the FIFO method; First In, First Out .

Cross Contamination
Cross-contamination happens when bacteria and viruses are spread or transferred from one place to another,
such as when raw or unclean food gets into food that is ready-to-eat .

Thermometers

All refrigeration equipment must be equipped with a thermometer that measures the internal temperature .

15
Revised November 2016 15