Safe Food Handling

Safe Food Handling Practices

Ensuring safe food handling practices is crucial for maintaining the quality and safety of our produce and other food items. Below are the essential guidelines that every grocery store clerk at Silk Road Market should follow, in line with the Department of Agriculture HACCP guidelines.

Clothing Choices

• Wear clean and appropriate clothing at all times.
• Avoid wearing loose clothing that could come into contact with food.
• Use hairnets or caps to keep hair away from food items.
• Wear closed-toe, non-slip shoes to maintain safety and hygiene.

Acceptable Piercings

• Limit piercings to small, inconspicuous earrings.
• Avoid facial and body piercings that may come into contact with food or food preparation areas.
• Remove any non-essential jewelry during food handling.

Personal Hygiene

• Maintain high standards of personal hygiene to prevent contamination.
• Bathe daily and use deodorant to control body odor.
• Keep fingernails short, clean, and free of nail polish.
• Avoid wearing strong perfumes or colognes that can transfer to food.

Handwashing

Proper handwashing is essential to prevent the spread of contaminants. Follow these steps:

• Use warm water and soap to wash hands for at least 20 seconds.
• Scrub all parts of the hands, including the backs, between fingers, and under nails.
• Rinse thoroughly and dry with a clean paper towel.
• Wash hands before starting work, after handling raw produce, after using the restroom, and after any activity that may contaminate hands.

Surface Preparation for Packaging Produce Items

• Ensure all surfaces are cleaned and sanitized before use.
• Use approved sanitizing solutions and follow manufacturer instructions.
• Keep cleaning and sanitizing supplies away from food preparation areas to avoid contamination.
• Regularly clean and sanitize cutting boards, knives, and other utensils.

Temperature Control and the Danger Zone

Maintaining the proper temperature for produce is critical to prevent spoilage and contamination. The temperature danger zone is between 40°F (4°C) and 140°F (60°C). Follow these guidelines:

• Minimize the time produce spends in the temperature danger zone.
• Do not allow produce to be in the temperature danger zone for more than 2 hours cumulatively.
• Store perishable items in refrigeration units at 40°F (4°C) or below.
• Regularly monitor and log temperatures to ensure compliance.

Best Practices

• Always use clean gloves when handling ready-to-eat produce.
• Separate raw produce from ready-to-eat items to avoid cross-contamination.
• Use separate utensils and cutting boards for raw and ready-to-eat produce.
• Dispose of any produce that shows signs of spoilage or damage.

Adhering to these safe food handling practices will help ensure the safety and quality of the food we provide to our customers. Thank you for your commitment to maintaining high standards of food safety at Silk Road Market.