Food Safety Top 12 - Guidebook

Food Safety Top 12Guidebook

February 2012

Food Safety Top 12

1. Hand Washing

STANDARDHand washing proceduresexecuted correctly andconsistently at properlystocked, clean dedicatedhand washing sink

1

Why?

Hand washing is thebiggest single threat toserving safe food.

People are the majorsource of foodborne illness.

Microorganisms areextremely easy to spread to food with'dirty' hands. You cannot see or touchthem.

Hands are our main food preparation tool - therefore they must remain clean.

Effective preventionstarts with every shiftresponsible individualunderstanding the riskfactors they control.

Create a culture of well-being in your restaurant.Poor hand hygiene is thesingle-most importantcontributor to the spreadof foodborne illness.

How

• Ensure paper towel isdispensed first

• If used, nail brush isremoved from the sanitizer solution priorto applying soap (soapbreaks down sanitizersolution quickly)

• Antibacterial soap isapplied; hands andarms are lathered for20 seconds

• If used, sanitized nailbrush cleans undernails and around cuticles and calluses

• Hands and nail brushare rinsed

• If used, nail brushreplaced in sanitizersolution

• Hands are dried withdispensed paper towel

• If applicable, faucet(s)are turned off with used paper towel

• Paper towel is discarded in designated trash cannext to hand sink

• Hand sanitizer isapplied to hands priorto walking away fromhand sink and allowedto air dry

• If performing food handling, place gloves on completelydry hands

Need more information?

• OPS Manual

• "Wash By Numbers"Guide

• Food Safety DVD

• Team Member FoodSafety CertificationGuidebook

Teach and Coach

• Upon entering thekitchen area

• Before starting a shift

• After taking breaks

• After eating, drinking,or tobacco use

• After touching hair orbody

• After performing anynon-food handling(cleaning) tasks

• At least once per hourwhile on the job

• Before donning gloves

• Before and after:

- Using and returning fromthe restroom- Preparation of each salad type- Food preparation assignment- Handling raw food

Note: Cover wounds orsores on hands with ablue, non-permeablebandage. A disposableglove must be worn overthe bandage.

Food Safety Top 12

1. Hand Washing

Tools andEquipment(if applicable)

2

Tools/Equipment

Accessible, dedicatedhand washing sink

Nail brush sanitizersolution kit/bracket, if used

Note: Nail brush useis recommended, notrequired.

Expectations

• All hand sinks must beclear of all boxes, bunracks, pickle buckets, etc.Note: If it has to bemoved in order towash hands, it's anobstruction.

• Sink basin must beclean and free fromobstruction

• Sink is used only forhand washing

• 1/6 size pan• SS bracket• Sanitizer solution labelon bracket rather thanpan for longevity

• Approved nail brush in sanitizer solution whennot in use• Bracket mounted nearsoap

Visual

Finding

Finding

Where to Order

• Hand sinks areavailable fromapproved KitchenEquipment SuppliersFranke 800-877-5178QualServe800-366-3774

• Order nail brush sanitizer solution kitfrom OriginalImpressions 800-827-2747

• Order nail brushfrom OriginalImpressions 800-827-2747 or Local DistributionCenter (DC): 6 brushes to 1 box

Food Safety Top 12

1. Hand Washing

Tools andEquipment(if applicable)(cont)

3

Tools/Equipment

• Approved antibacterial soap and hand sanitizer(Required)

• Dedicated, labeledwaste basket for discarded papertowels and gloves(Required)

• Hand Washing"Wash By Numbers"Guide(Required)

• Glove Racks(Required)

Expectations

• FORTRESS® foamingantibacterial soapmounted to the righttop of the sink

• ACTIGEL™ hand sanitizer is mounted tothe left top of the sink

Note: Micrell®antibacterial soap andPurell® hand sanitizerare permitted inapproved counties only.

• Located at hand sink(within 3 ft. /92 cm. isrecommended).

• Guide is posted at each hand sink

• Glove racks mountedat hand sink

• All restaurants arerequired to have aminimum of 2 gloveracks (to promotewearing proper glovesize) at each handsink.

VisualWhere to Order

• Local DistributionCenter (DC)

• Replacement dispensers anddecals are availablefrom Kay ChemicalCompany CustomerService at no charge(800-529-5458)

• Trash cans can be purchased locally orthrough your KES ifavailable• Replacement labelscan be ordered fromOriginal Impressions800-827-2747item# 042

• Order replacementsfrom Kay ChemicalCompany CustomerService 800-529-5458

• Franke 800-877-5178

• Daydots 800-321-3687

• www.rsiweb.com

Paper Towels

FoamHandSoap

HandSanitizer

Wash by NumbersGuide

LabeledTrash Can

Poly orVinylGloves(2 beginning

04/01/12)

Nailbrushand sanitizedwater(recommended

beginning

04/01/12)

ChlorineTestStrips

For Paper Hand Towels

Only

For Paper Hand Towels

and Gloves only

Food Safety Top 12

1. Hand Washing

Observations forFundamentalPerformancegaps

4

Food Safety Certification Frequent Findings

• Hand washing procedures executed properly

• Hand sanitizer not applied to hands

• "Wash By Numbers" Guide not posted at each sink

• Disposable paper towel not dispensed beforewashing

• Hand washing neglected upon entering kitchen

• Not washing hands for minimum of 20 seconds

Solution

• "Wash By Numbers" from Kay ChemicalCompany displays steps to hand washing

• Placing a dedicated waste can at the sink prevents Team Members from walking away to discard paper towel or gloves and forgetting to goback to the sink to sanitize. The hand sanitizer has a 99.99% kill rate on germs and is an importantlast step before donning gloves.

• Guides are available at no charge from KayChemical Company Customer Service (800-529-5458)• Post on front of paper towel dispenser for best visibility

• Use hands-free dispenser (check frequently toensure supply)• Train Team Members to dispense towels first

• Utilize leaders path to role model proper behavior

• Ensure clock with second hand is installed at sink• Replacement clocks are available from KayChemical Company Customer Service (800-529-5458)

Driving Performance

A) One-on-one demonstration during orientation and as often as needed -- improving hand washing practices isnot a one-time event. It requires continuous review and a disciplined routine by shift responsible individuals.

B) Instruct Team Members to refer to the "Wash By Numbers" Guide when washing hands to drive knowledge

C) Routinely and frequently observe hand washing practices to check for understanding and proficiency

D) Add hand washing certification to proficiency chart

E) Utilize Glitter bug lotion and black light as a training tool to use nail brush. Glitter bug is ordered fromBrevis Corporation at 800-383-3377.

F) Appoint a Hand Wash Captain for every shift to lead and monitor hand washing during the shift

G) Set a timer for every 1/2 hour and rotate the kitchen and front counter Team Members to ensure proper handwashing happens at least once every hour.

H) Code name tags with a number on the clock (1-12). When the clock hand reaches the Team Members number,it is his/her turn to wash his/her hands at the sink.

ImplementSystems andEnhancements

5

Why

Critical violations referto potential health hazards that could cause Team Members orGuests to get sick.

Left uncorrected, non-critical violationscan become critical overtime.

Critical violations mayresult in inspectorsreturning for follow upvisits to check for com-pliance.

Local authorities cantemporarily close therestaurant for serious orrepeat violations.

Media reports highlighting repeat violations have anadverse affect on theentire brand.

How

• Most recent healthinspection report isavailable at therestaurant with documentation of allfollow up actions

• All items, both criticaland non-critical, corrected immediately(if possible) or by date specified or within 10days of inspectionNote: 'By next routineinspection' is not aspecific date. In thiscase, correct all findings within 10 days

• Store a copy of themost recent inspectionreport in theOperations ReferenceGuide (ORG) Binder orequivalent tool


• Serv Safe® Essentials5th Edition, availablefrom OriginalImpressions (800-827-2747) orDaydots (800-321-3687)

Teach and Coach

• As part of the FoodSafety Certificationprocess, the mostrecent inspectionreport must be available for the specialist to review.

• All violations noted bythe inspector will bechecked by the specialist to determineif effective correctiveaction was taken in therequired timeframeand is still in place.


Food Safety Top 12

2. Health Violations

STANDARDAll Health Inspection critical violations, as well as non-critical,are corrected immediately, bythe date specified in the report orwithin 10 days of the inspection ifno date is specified in the report.

Tools/Equipment

• Most recent copy ofhealth inspectionreport with documentation of allfollow up actions

• ORG Binder

Expectations

• Inspection reportplaced in ORGBinder behind theRegulatory/Formstab


• Binders can beordered from Original Impressions800-827-2747item# ORG-BINDER

• Replacement copiesof health inspectionreports can be orderedfrom your local healthdepartment, or insome cases, online.

Food Safety Certification Frequent Finding

• Health inspection violations not corrected within designated time frame

• Health inspection report not available upon request

Solution

• Correct what you can on the spot during aninspection (shows the inspector your willing-ness to fix problems).

• Comply with the time frame specified by theinspector or, if no date is provided, correct within 10 days.

• Make a copy of the health inspection report to post at Manager's Command Station to stayaware of time frames.

• Keep original copy secure in manager's officeor filing cabinet.

• Make copies for the ORG Binder and mainoffice/corporate (always keep a copy in therestaurant).

Implement

A) Be proactive in your approach with your local health department. The best strategy for a successfulinspection is to be ready at any time.

B) Self-inspect by checking your restaurant inside and outside. Hold a 10-minute briefing with therestaurant Team to review any issues. This conveys the importance of food safety to the entire Team.

C) Your self-inspection priorities for food preparation areas should include: food temperature, aware-ness of potentially hazardous foods, product hold times and hand washing.

D) Ask questions and go with inspector to learn what he/she looks for during inspections.

E) Take a positive approach with your inspector, he/she is a resource for your food safety education.

F) If you don't understand a violation, ask the inspector to explain.

G) If you disagree with a finding, appeal the decision through the proper channels.

H) Don't panic when an inspector arrives. View the visit as a learning opportunity that will benefit theentire restaurant Team.

I) Familiarize yourself with the types of forms or information the inspector may request (e.g., Illness andExclusion Policy or HACCP flowcharts - both found in the OPS Manual).

J) Send your questions related to health inspections to [email protected].

Food Safety Top 12

2. Health Violations



6

7

Why?

Hot water is necessary to ensureproper hygiene forwashing hands and forfood preparation andstorage.

The FDA requires thatthe hot water supply besufficient to satisfy thecontinuous and peak hotwater demands of the restaurant.

Failure to provide adequate hot water mayresult in local healthauthorities closing your restaurant.

How

• Hand washing sinksmust be a minimum of100˚F (38˚C).

• Non-hand washingsinks must be a minimum of 110˚F (43˚C). Thisincludes the prep sinkand the 3-Compartmentsink.

NOTE: The Food SafetyCertification processmeasures only the minimum hot water temperature. If the hotwater temperatureexceeds the OPS Manualmaximum of 140ºF (60ºC),it should be correctedimmediately to preventscalding.

VisualTeach and Coach

• Use a functional, calibrated digital thermometer.

• To measure the temperature, turn onhot water faucet andallow water to flowover the sensitivitypoint of the digitalprobe for up to 1 minute.

NOTE: As part of theFood SafetyCertification process,the specialist will measure against theOPS Manual standardand not against localrequirements.

Food Safety Top 12

3. Hot Water

STANDARDAll sinks (hand washing andnon-hand washing) are functional and meet minimum hot water temperature requirements


Tools/Equipment

• Functional handwashing sink

Expectations

• Spigot must dispensehot water at minimumof 100˚F (38˚C)

• For safety reasons, thehot water spigotshould not be above140˚F (60˚C)

• Handles, foot, or kneepedals must be functional

Visual

• Knee Pedal Sink

Where to Order

• Order from Franke - Advance/Tabco footpedal sink 800-877-5178

8


• Hand washing sink is less than100˚F (38˚C)

• Non-hand washing sink is less than110˚F (40˚C)

Implement

A) Check the hot water temperature in the morning and record the temperature in the Daily Planner Coilbookon the temperature checklist

B) Mark the dial on the hot water heater at maximum 140˚F (60˚C) and instruct Team Members not to touch.Follow up each morning to ensure night porter has not moved the dial higher.

C) Conduct preventive maintenance on the hot water tank on a regular basis by using a trained facilitytechnician who should:1) Drain the tank at least once a year to remove the sediment collecting at the bottom of the tank (sedimentslows heat transfer and overheats the bottom)

2) Check the burners (gas) or heat elements (electric) to ensure they are not broken or burned out3) Make sure the vent or flue is unobstructed and opens to the outside4) Inspect the mixing valve above the water heater. Replace the internal thermostat assembly if not functioning.

5) Insulate hot water line with foam sleeves or tapeD) If the hand sink has an auto-mixing valve, the hot water should not exceed 120˚F (49˚C) for safety:1) Adjust the mixing valve located under the sink to add cold water to lower the temperature. It is importantto understand how the water lines are piped in. There should be one large mixing valve above the hotwater heater. There should be three separate 140˚F (60˚C) lines coming directly out of the water heaterthat are piped to 3-compartment sink, prep sink, and mop sink. Hand sinks are supplied after the mixingvalve with 120˚F (49˚C) water.

2) If the water is too hot, you can decrease the thermostat setting on the water heater or adjust the main mixing valve at the water heater.

3) It is only when you have an automatic faucet, where the Team Member cannot adjust the watertemperature, that it cannot exceed 120˚F (49˚C). With individual spigots, the Team Member has control over the hot water temperature by adding cold water to make it comfortable for him/her to wash his/her hands

Solution

• Check hot water temperature each morning ateach sink

• Check hot water temperature each morning ateach sink

Food Safety Top 12

3. Hot Water



9

Why?

Bacteria growmost rapidly inthe range of temperaturesbetween 40ºF and140ºF (4ºC and60ºC), doubling innumber in as littleas 20 minutes.

If food is not heldat the correct temperature, bacteria can growto dangerous levels that cancause illness.

Safe food-handlingpractices are agood defenseagainst foodborneillness.

How

• Check producttemperature in thefollowing:- Specialty Freezer

- Meat Well Freezer

- Walk-in Freezer

- Salad Refrigerator/DMU

- Walk-in Cooler

- Shake Mix

- Any refrigerationunit

- PHU

Need more information?• OPS Manual - Basics- Storing Products- Temperatures

Visual

Food Safety Top 12

4. Temperature Control

STANDARDFood product temperature is notin the BURGER KING®

Temperature Danger Zone(between 40ºF-140ºF/4ºC-60ºC) andis verified using only an approvedfunctional thermometer.


Tools/Equipment

Approved digital thermome-ter.

See Approved Equipment Listfor approved models.

Expectations

• Thermometers workproperly

• Batteries charged

• Back-up digital ther-mometer available

• Dial thermometers notpermitted


• Franke Inc. 800-877-5178

• Original Impressions800-827-2747

• QualServe 800-366-3774

• Daydots 800-321-3687(Comark only)

• www.rsiweb.com (all models)

Teach and Coach

• Freezer products: Takeproduct temperature of anopen package of product.If no open bags are available, place the probe between two frozen bags.

• Refrigerated products:Take the temperature ofpotentially hazardousproducts such as thawedpies, frappé mix, smoothiemix, shake mix, ham ormilk chugs. Temperatureprobe must be sanitizedeach time. For shake mixor ham, place thermometerbetween 2 bags/pouches ofproduct (or directly intohopper if mix is in shakemachine) . Discard milkchugs or pies and recordas waste if these productsare selected.

• Product Holding Unit (PHU):It is critical that the probebe thoroughly sanitizedprior to checking productand then sanitized againbetween each producttemperature- Main board: Check thesausage patty at breakfast and the WHOPPER® patty duringnon-breakfast periods- Specialty board: CheckCHICKEN TENDERS®

10


Refrigeration Units- Salad Station- Beverage Station- DMU- All other refrigeration units

• Walk-in Freezer • Walk-in Cooler

• Shake Mix

Solution

• Do NOT block fan guard with product or pans• Leave space between products and sides ofcooler for maximum air flow

• Do NOT allow product to sit out when stocking - place in cooler immediately

• Replace door gasket if you are not achieving atight seal

• Keep unit pulled at least 6 in. (15.2 cm) from thewall

• Clean condensers on a regular basis to prevent buildup of dust

• Ensure walk-in freezer/cooler doors are keptclosed when not in use

• Ensure tight fitting gasket and lid• Ensure shake mix goes into the hopper at orbelow 40ºF (4ºC)

• Monitor holding times, discard product when itexpires, follow FIFO.

Implement

A) Conduct Quality Checks when required (Refer to Daily Planner Coilbook)

B) Do not turn off walk-in during deliveries or prop door(s) open

C) Ensure doors properly close and have well-maintained gaskets

D) Store dairy products in the coldest part of the walk-in cooler (near the back)

E) Store products that can take some temperature abuse near the entrance door (tomatoes, pasteurizedcheese, orange juice, bacon, and non-processed vegetables)

F) Store only 2-hours worth of stock in refrigerated or freezer units to help maintain core temperatures

Food Safety Top 12

4. Temperature Control



11

Why?

Cleaning physicallyremoves food or soilfrom a surface.Sanitizing takescleaning a step further by reducingthe number of bacteria and othermicroorganisms tosafe levels.

Sanitizing can helpprevent diseasetransmission, contaminationand/or spoilage.

Sanitizing is not asubstitute for cleaning. In order tosanitize a surfaceeffectively, it mustbe clean.

Why sanitize?Contaminated surfaces can contaminate foods.Research showsmore bacteria canbe found on foodpreparation surfacesafter cleaning due tocross-contaminationby the wipe cloth.

How

• More is NOT better.Sanitizing solutionsmust be correctlyprepared to beeffective.

• Follow labelinstructions whenpreparing sanitizing solutions,and check the concentration usingapproved teststrips.

• Sanitizer solutionmust be made up atall times to promotefrequent changingof soiled solutionsand for easy of testing.

• Air dry after sanitizing. Wipingor drying the surface with towelscan re-contaminatethe surface orremove the sanitizing solutionbefore it has finished working.

• Only KAY-5®Sanitizer (greenpack) is used forsanitizing shakemachine

• All containersare properlylabeled Sanitizer

• Sanitizer teststrips must be available

• Manager mustbe able to demonstrateproper use of test strips


• OPS Manual -Cleaning &MaintenanceBasics

• SanitizerApplicationsWall Chart onOPS Connect

• Read sanitizerpack label forproper mixing

• DVD - FoodSafety: Top 12

• Participate in a“Clean Smart”Class by KayChemicalCompany

• Order test stripsfrom Daydots (800-321-3687) or yourDistributionCenter (DC).

Teach and Coach

• If sanitizing solution isless than 50 ppm it cannotkill germs.

• Using too high a concen-tration can result in off-fla-vors or odors in foods, corrode equipment, irritatehands, waste money andviolate local healthdepartment requirements.

• When checking the chlorine solution, test thesanitizer by quickly dipping the test strip intothe solution and then blotting it against a papertowel. Measure the color ofthe strip against the chlorine color chart on thestrip container.

• To properly check the solu-tion in a spray bottle, poursome of the solution fromthe spray bottle into a sty-rofoam cup (the one fromcalibrating your thermometer) and testaccording to procedureabove

• At least one sanitizer solution spray bottle mustbe set up and preferablystored in the restroomcaddy.

• Re-label or replace containers used for storing sanitizer solution(OSHA and the FDAModel Food Code requirecontainers to be labeledto identify contents anddirections for use).

• To ensure test strips arereadily available, the recommendation is to velcro tube to wall abovethe 3-compartment sinkand at the hand sink

• All shift responsible indi-viduals must be able todemonstrate proper use ofchlorine test strips

Visual

CHLORINE TEST STRIPSDIP AND REMOVE QUICKLY.

BLOT IMMEDIATELY WITH PAPER TOWELCOMPARE TO COLOR CHART AT ONCE

©2003 KAY CHEMICAL COMPANYGreensboro, NC 27409

DO NOT USE IF PAPERS ARE DISCOLOREDKEEP OUT OF SUNLIGHT

KEEP VIAL CLOSED WHEN NOT IN USERequired Chlorine Concentration 100 ppm

Dip, Blot & Read at Once - Parts Per Million

200100502510

Food Safety Top 12

5. Sanitizing

STANDARDSanitizer solutions meet minimum ppm, but do NOTexceed maximum ppm, at sinksand at open stations with properly labeled buckets/spraybottles. Sanitizer test strips arereadily available and used.

Food Safety Top 12

5. Sanitizing


Tools/Equipment

• Chlorine test strips

• Red and Blue (6 quart)Sanitizer SolutionContainers

Note: Round (10 quart)red containers andround (4 quart) bluecontainers are accept-able provided they arein good condition andproperly labeled, how-ever they are nolonger available topurchase.

• Nail brush sanitizersolution kit (recommended)

• Approved Soft BristleNail brush (recommended)

• Sanitizer spray bottle(s)

• Sanitizer Solutionlabel(s)

Expectation

• Must be kept dry(ensure lid is on tubewhen not in use)

• Check that 18 monthshelf life is not exceeded

• Approved containersfor sanitizer solution

• Re-label containerswith label maker ifprinted label becomesworn

• Label will last longerif placed on front ofstainless steel bracket

• Brush must be kept insanitizer solutionwhen not in use

• Use for sanitizingrestroom fixtures andsurfaces. An additional bottle ofsanitizer solution maybe used in the diningroom during businesshours.

• Place on the inside ofthe sanitizer sink toindicate the 10-gallon(38 L) water line markBest practice: Use thesanitizer sink label tore-label a sanitizercontainer with fadingor missing letters


• Local Distribution Center (DC)

• Daydots 800-321-3687


• Local Distribution (DC)and the KitchenEquipment Supplier(KES):- Franke 800-877-5178

• Daydots 800-321-3687

• Original Impressions 800-827-2747

• Local DistributionCenter (DC)6 brushes to 1 box


• Local Distribution Center (DC)

• Daydots 800-321-3687

• Kay ChemicalCompany CustomerService 800-529-5458 (No Charge)

Sanitizer SolutionSolución Higienizante/Solution Assainissante

IMPORTANT: Change Sanitizer Solution when below 50 PPM.IMPORTANTE: Cambie la solución cuando baje de 50 PPM.IMPORTANT: Remplacer la solution lorsqu’elle est inferieure a 50 PPM.

7068

40-0

0KU

SA 7

0684

0/80

00/0

704

705976-00705976/8000/0304

©2004 Kay Chemical CompanyAll Rights Reserved

RINSEHot Water

WASHLAVAR

705976-00705976/8000/0304


ENJUAGARAgua Caliente

SANITIZE(WATERLINE/NIVEL DEL AGUA)

7

HIGIENIZAR

SANITIZE(WATERLINE/NIVEL DEL AGUA)

705976-00705976/8000/0304


HIGIENIZAR

12

13


• Sanitizer concentration too low

• Sanitizer concentration too high

• Container/Bottle not labeled

Solution

• Be sure to mix solution in sink for proper set-up• Do not make sanitizer solution in water that isabove 95˚F (35˚C)• Check solution every 2 hours to ensure concentration remains above 50 ppm• Be sure to completely rinse soapy water fromdishes/smallwares prior to placing in sanitizersolution

• Follow label instructions for preparing the sanitizer solution - NEVER use partial packs inindividual zone containers • Verify 10 gallon (38 L) water fill line is accurateand that the sink sanitizer label (from KayChemical Company) with the line indicator isproperly placed. - 1 package of sanitizer with this water volumewill yield proper concentration

• Replace missing or damage silkscreen labeling withlabel maker or permanent marker OR order replace-ment container from the distribution center (DC)• Order replacement label from Kay ChemicalCompany Customer Service 800-529-5458 (at nocharge)• Sanitizer Solution Containers from Daydots areunder warranty for 6 months (call Daydots for areplacement container if letters prematurely fade)

• Replace sanitizer solution containers regularly(recommendation is every 6 months)

Implement

A) Train Team Members to refer to the Sanitizer Applications Wall Chart if they are unsure of the correct procedure.

B) Set up sanitizer sink first thing in the morning. Follow correct guidelines for preparing sanitizer solution and

dipping containers into freshly prepared sanitizer solution.

C) Assign a Sanitizer Captain to frequently check all sanitizer solutions (at least once every two hours - chlorine

sanitizer solution dissipates quickly with heavy soil loads)

D) Set a timer for every 2 hours to remind Team to check solutions.

E) Start off each day with fresh wipe cloths (soiled wipe cloths quickly dissipate sanitizer solution).

F) Sanitizer containers should be stored off the floor and far enough away from food to avoid contamination

(approximately 3 feet/91 cm away). If the local health inspector prefers for it to be placed on the floor, comply with

local health code, or ask the inspector if the containers can be placed on a 6 in. (15 cm.) step stool which allows for

easy cleaning of the floor, but is away from food.

Food Safety Top 12

5. Sanitizing



Why? How

• Evaluate carburetor tubefor build-up

• All manufactur-er-requiredshake brushespresent, clean,and in good con-dition (all sup-plied brushesare necessary for thorough cleaning and are specificallydesigned toreach all mixpassageways)

• KAY-5®(green pack)sanitizer must beavailable andManager able todescribe propercleaning procedures

• Evaluate condition of storage unit orcabinet used forstoring shakebrushes


• OPS Manual(Management/Food Safety Top12/ShakeMachine)

• Job Aids-ShakeMachine Visual“Brush Guides”for Taylor andSaniServe ShakeMachines (6/04)-OPS Connect

Teach and Coach

• Remove carburetortube from the top of thehopper containingshake mix. (5454 andheat treated models donot have a removablecarburetor tube.) Alertthe Team that the tubeis out and not to draw ashake if at all possibleduring the check. Washhands and placepoly/vinyl gloves onhands. Using a plastictray, remove carburetortube from hopper andplace on tray to preventdrips. Place lid back onhopper and move to 3-compartment sinkarea. Rinse shakeresidue from tube andhold to light to evalu-ate for build-up. Ifbuild-up is present, theshake machine willneed to be closed forcleaning and the mixdiscarded.

• Verify all brushes present, clean and ingood condition. If theydo not meet standard,the machine can not becleaned properly

• Shift responsible individual must be prepared to describeproper cleaning procedures and produce a sample ofthe green pack sanitizer upon request

• If a stainless shakemachine cabinet is notused, brushes must bestored in an approved,dedicated, plastic container, vented fordrainage (i.e., holes inbottom of container)and with a lid labeled,"Shake Brushes Only".

Visual

Food Safety Top 12

6. Shake Machine

STANDARDApproved, appropriate cleanshake machine brushes areavailable, in good condition,properly stored and used toclean the shake machine daily;shake machine is rinsed and sanitized with KAY-5® Sanitizer(green pack).

14

Cleaning and sanitizing schedulesfor shake machinesare governed byyour State or localregulatory agenciesand must be followed.

Thorough cleaning and effective sanitizingas well as regularmaintenance are themain preventativecontrols for contamination ofshake mix.

15

Expectation

• Brushes in good condition; bristles notworn, and rods not rusted

• Brushes stored in anappropriate, protected container to keep brushesclean and sanitary.

Where to Order

• Shake brush kits for both Taylor and SaniServe machines areordered from your Kitchen Equipment Supplier (KES).

Food Safety Top 12

6. Shake Machine


FrankeShake Machine Item #

Taylor 5454 271325

Taylor 445/490/440 611434

Taylor H63/H61 270930

SaniServe 613098

QualServeShake Machine Item #

Taylor 5454 3TYX35800

Taylor 445/490/440 3TYX39465

Taylor H63/H61 3TYX44127

SaniServe 351N188477

16


• All required shake brushes present, cleanand in good condition

• Required brushes stored in a clean storagecontainer or shake cabinet

• Build-up not evident in the carburetor tube

Solution

• To discourage Team Members from using shakebrushes for other cleaning tasks, provide a ded-icated container that is properly labeled or theapproved stainless steel cabinet specificallymade for storing shake brushes.Note: Brushes should be clean and dry beforestoring

• Brushes stored in a covered plastic containercan be stored at room temperature or on thebottom shelf in the walk-in cooler.

• Post the visual shake machine “brush guide”picture (available on OPS Connect) on the cabinet or container

• It is recommended to keep a backup set ofshake brushes

• Taylor offers a quarterly auto-shipment ofbrushes and O-rings to encourage frequentchange-out of the brushes and O-rings toensure the best performance.

Implement

A) Only use vendor approved food-grade lube for assemblyB) Ensure that the drip tray and spindle area are cleaned thoroughly each nightC) On the Taylor 5454 model, ensure syrup canisters are free of spilled syrup to prevent ants or roaches.

D) Use an opening/closing checklist to monitor nightly cleaning tasks.E) Prior to assembling shake machine in the morning, hold carburetor tube up to the light and ensure nobuild-up is present.

F) Heat treated shake machines need to be broken down every two weeks. Most heat-treated machineshave a display that indicates when to break down the machine. Keep a record of when the machinewas disassembled, cleaned and sanitized.

G) Non-heat treated machines require the shake mix cycle to be broken by discarding rerun at leastonce every 7 days. Note: Some states do not allow use of rerun and require leftover shake mix to be discarded every timethe shake machine is cleaned.

Food Safety Top 12

6. Shake Machine



17

Why?

Only products, supplies,and equipment on theApproved Brands List(ABL) or ApprovedEquipment List (AEL) areauthorized for use inrestaurants to ensure thatsafe, legal, high-qualityproducts are served toyour Guests.

Unless authorized byBKC, products may bepurchased only fromapproved distributors,except specially noteditems on the ABL or AEL.

How

• Only approved poly orvinyl disposablegloves used for foodpreparation• All food and packaging present islisted on the ABL• Only approved coloredwipe cloths present inthe restaurantNote: If you're a test loca-tion for a new product,packaging or cleaningproduct authorized byBKC, you must retain acopy of the OPS Alert,OEG or Exception Memofor the specialist toreview during a FoodSafety Certification visit.

• Approved black, elbowlength disposablegloves present andused for cleaning tasks ONLY

• Only BURGER KING®

approved cleaningtools used unless specified by BKC to bepurchased locally

• All chemicals presentlisted in the ABL


• Current ApprovedBrands List (ABL)available on the BK® Gateway

• OPS Manual(Management/FoodSafety Top12/Unapproved ProductOR Quality AssuranceTopic)

Teach and Coach

• Routinely check thesupply of gloves usedfor food handling• Routinely check foodand packaging in therestaurant• Verify that red, blueand yellow wipe clothsare present. EnsureTeam Members areusing them correctly(green is optional)

• Routinely check tomake sure black cleaning gloves areavailable and used

• Refer to OPS Manual -Cleaning &Maintenance Basics forlist of required tools.

• Routinely check chemicals in the restaurant

• Maintain an appropriatelevel of on-hand inventoryso unapproved cleaningproducts are not purchased locally

• Ensure vendors do NOTleave any unapprovedcleaning products orchemicals behind.

• Set clear expectationswith porter servicesregarding use of unap-proved cleaning products.

• Keep enough cleaningproducts available toTeam Members/Porters fordaily cleaning if you storecleaning products in alocked cage or cabinet.

Food Safety Top 12

7. Approved Product

STANDARDThe restaurant is only usingapproved products (food,packaging, gloves, chemicals,cleaning tools, premiums,equipment and smallwares).

Tools/Equipment

• Approved poly/vinylgloves(Required)

• Approved wipecloths (Red, Blue andYellow - Green isoptional in NorthAmerica)(Required)

• Approved black,elbow length disposable gloves(Required)

• Approved cleaningtools(Required)

• Food and Packaging(Required)

• Approved CleaningProducts(Required)

Expectation

• Stored in glove racksat hand sink(s)• FoodHandler orTronex brands only

• Used correctly following the ColorZones• Asbury TowelCompany Only

• Stored in glove racknear restroom caddyfor easy access• FoodHandler orTronex brands only• Gloves must be put on before picking up caddy

• Dedicated CleaningTool Station at mop sink (all toolsorganized and hung)• Dedicated CleaningTool Station at sink area (scraperbrushes hung, caddies organized)• SYR tools only(unless instructed topurchase locally forspecialty items)

• Stored in a mannerto prevent contamination- 6 inches (15 cm.)above floor on wireshelving- Properly covered - Proper storage temperature

• Stored in a mannerto prevent chemicalcontamination• Kay ChemicalCompany productsonly (unless instructed by BKC topurchase locally inlimited cases)

Visual

Food Safety Top 12

7. Approved Product


18

Where to Order


NOTE: Single boxes ofgloves can be purchasedfrom Daydots 800-321-3687



NOTE: Single boxes ofthe approved, blackelbow length glove areavailable from Daydots800-321-3687

• Local DistributionCenter (DC) • Kitchen EquipmentSupplier (KES)• Directly from SYR (insome limitedinstances)



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Implement

A) If you are out of approved food or packaging, borrow products, ingredients, or condiments from a

neighboring restaurant

B) Use a `build to’ system for correct ordering and to maintain adequate levels of supplies/products.

C) Review the Inventory Management System via OPS Connect

D) Call 800-393-3999 to report any product issues


• Unapproved chemicals present

• Unapproved cleaning tools present

• Unapproved brand of poly / disposable gloves

• Black, elbow length gloves not present

• Food / packaging present not listed in ABL

Solution

• Verify that all chemicals in the restaurant are listedin the ABL; only order approved products

• Verify that all cleaning tools in the restaurant arelisted in the ABL unless it is specified in the OPSManual to purchase locally

• Verify that only approved gloves are used for foodhandling in the restaurant per ABL

• Verify that the restaurant has black, elbow lengthgloves present per ABL

• Verify that all food and packaging in the restaurantis listed in the ABL

Food Safety Top 12

7. Approved Product



20

Why?

"Temperature with Time" is apublic health control used toprevent the growth of bacteriaassociated with foodborne illnesses provided the food isdiscarded at the end of theestablished holding period.

How

• Any product held at room temperature is marked with anappropriate holding time anddiscarded when expired.

Teach and Coach

• Train Team Members to monitor holding times throughout the day

• Ensure compliance with all holding times during travel paths

• Use the “Fresh & Ready ProductHolding System” to mark discard times

Tools/Equipment

• Holding squares

• “Fresh & Ready” - Label- Hang N Go Dispensers- Wall Chart

Expectation

• Discard times are indicated on itemsheld at room temperature


• Daydots 800-321-3687

• Dispenser and wallchart replacements atOriginal Impressions800-827-2747

Food Safety Top 12

8. Time Control

STANDARDItems held at room temperature marked withcorrect holding times anddiscarded when expired.



• BK™ Chicken Fries holding is the top findingfor Food Safety Certification visits (4 years in arow).

• Brewed Tea, sliced ham, cheese, and tomatoes are in the top 10 findings each year.

Implement

A) Foods marked with a hold time, must be discarded when expired to ensure they are safe to eat.

B) Perform quality checks at the required OPS Manual frequencies to verify lettuce, onions and tomatoes are

properly marked and used within their allowed hold time.

C) Consider putting a system in place for monitoring at set intervals, such as 6:00 am, 2:00 pm, 6:00 pm

and 10:00 pm:

• Cheese, lettuce, tomatoes or onions

• Sanitizer solutions

• Temperature checks

• Changing out of tongs, PHU pans, pans, knives and other utensils

Solution

• Ensure that discard times are clearly marked forall items where time is used as a control

• Be sure there is a holding square (or equivalentmethod) readily available for marking BK™ Chicken Fries with a hold time

• Bring out small amounts of cheese and changeholding time every time.

• Prep only enough tomatoes for each meal period (sliced tomatoes must be discarded after4 hours)

• Check holding times every time you enter thekitchen or conduct a travel path.

• Prep/hold ONLY the minimum amount of productto ensure product is used within establishedholding times.

Food Safety Top 12

8. Time Control



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Why?

Cross Contamination canhappen when harmfulbacteria is moved ortransferred from one person, object or place toanother.

Cross contamination is akey factor in foodborneillness, and it has fourcommon sources: equipment, work surfaces, food and people.

How

• Always use a scoopwhen filling cups withice (unless automati-cally dispensed)• Proper use of coloredand Lift-N-Grip tongs• Cooked and raw product are NEVERmixed• New or replacementingredients placed inseparate containers andnot on top of current product ormixed-in • Shift ResponsiblePerson can explain sys-tem of 4-hour changeout of tongs, PHU pans,pans, knives, and other utensils


• Serv Safe® essentials 5thEdition• OPS Manual(Management/FoodSafety Top 12)• Reference the OPSManual Breakfast Board/ Main Board / SpecialtyBoard Basics on tipsfor preventing cross-contamination

Finding

Teach and Coach

• Use travel paths toreinforce desiredbehaviors• Ensure during foodprep that items arebeing panned sepa-rately to avoid beingmixed in• Check at 10 am, 2 pm, 6 pm, and 10 pm toensure smallwares arebeing washed, rinsed,and sanitized properly• Ice is the forgotten foodand can be contaminatedlike any other food• Ice bins should be covered when not inuse to prevent anything from fallinginto the ice

Tools/Equipment

• Tongs

• Ice Scoops

Expectation

• All required tongs available and properly used.• Approved green, blue and Lift-N-Grip tongs storedinside the refrigerator/freezer unit when not in use.Tong handles must be stored in a manner that prevents the handle from touching any exposed product (e.g., on top of product boxes or bags).• If no automatic ice dispenser used, ice scoop used tofill cups with ice.• Ice scoops must be stored in a sanitary, food-gradecontainer/ready pan outside of the ice bin OR if,required by local regulations, directly in the ice binwith the handle not contacting the ice.

Where to Order

• Order tongs and icescoops from approvedKitchen EquipmentSupplier (KES): Franke 800-877-5178 or Qual Serve 800-366-3774- Daydots 800-321-3687- Local Distribution Center (DC)- Original Impressions800-827-2747

Food Safety Top 12

9. Cross-Contamination

STANDARDCross-contaminationis not apparent atany work station orstorage area.


Visual

Finding

Finding

Tongs MUST BEon top of bag or

box

23


• Tongs handles touching food

• Blue and Lift-N-Grip tongs stored outside ofrefrigeration unit

• Utensils / pans not washed, rinsed, and sanitized every four hours

Implement

A) Cross-contamination focus before each meal period:

• Verify blue tongs are present in the meat well, dispensing unit, and specialty freezers

• Verify Lift-N-Grip tongs are present in the meat well for raw beef products

• Check for adequate amount of prep for sales volume to discourage mixing old with new product

• Sufficient number of tongs at each work station

B) Establish routine of changing out and washing all smallwares at 4-hour intervals. Link the change-out to

events, such as end of breakfast, after lunch, PM shift, etc. Choose times that are easy to remember and that

are predictable.

C) Green (9”), blue, and Lift-N-Grip tongs should be kept on top of the product boxes or bags if possible in the

freezer (however, in any event, the handles cannot touch the product). If these tongs are stored outside the

freezer or refrigerated unit, bacteria has the perfect environment to multiply and grow on the tongs and

transfer to other surfaces.

D) Have extra clean tongs available on shelf for easy access during meal periods in case tongs “in use” are

dropped on floor and for quick change-out every 4 hours (tongs or smallwares can be stored in a ready pan

with a lid)

Solution

• Tong handles must be kept on top of the productboxes or bags and not touch the raw product toprevent cross contamination from hands to han-dles OR handles to hands (i.e., raw beef pattiescontaminating the handles and then the hands).

• When using blue tongs and Lift-N-Grip tongs foruncooked product, always store them in theappropriate refrigerated environment when notin use.

• Wash, rinse, and sanitize utensils and pansevery four hours. Consider following set timeintervals such as 10:00 am, 2:00 pm, 6:00 pm and10:00 pm as a way to remember. Every four hoursis what's important - so choose intervals thatwork for your restaurant to ensure it happens.

Food Safety Top 12

9. Cross-Contamination



Why?

Pest prevention and elimination is critical to operating a safe, cleanand regulatory-compliantrestaurant.

Rodents and insectsspread germs from theirfeet and bodies on anyfood, utensil or surfacethey touch.

Regular inspection fromyour pest managementvendor is the cornerstoneof effective pest prevention.

How

• Insects, live or deadrodents, visible rodentdroppings and nestingbirds not present

• Keep drive-thru window closed whennot in use

• Restaurant must bemaintained in a man-ner that eliminatesaccess for pests

• There should not be anaccumulation of dirt orgrime that attractspests


• OPS Manual(Management/FoodSafety Top 12/PestActivity OR PestPrevention andElimination)

• Serv Safe® Essentials5th Edition

Allows flies into restaurants

Teach and Coach

• Routinely check toensure that areasthroughout the restaurant are clean, andthat weather stripping around doors ismaintained. • A Pest ManagementVendor should service the restaurantmonthly per OPS ManualStandards. Maintain afile to show proof ofthese visits.• Prevent access and doNOT allow pests toestablish themselves bydenying them food andshelter

Tools/Equipment

• Pest ManagementVendor

• Stealth fly program:Black light with gluetraps

• Whitemire Micro-GenResearch LaboratoriesPT®Vector®Classic®Fly System

• Whitemire Micro-GenResearch LaboratoriesPT®Vector®Discreet®Fly System

• Fan guards for backdoor

Expectation

• A monthly report is onfile in the restaurantdetailing services performed, types oftreatments, potentialproblems and placement oftraps/baits and activitylevels noted at time ofservice.

• Use to help controlflies





• Local Pest ManagementVendors (phone book)

• Ecolab 800-325-1671

• Ecolab - 2 light program serviced May-Octoberbut billed over 12months

• 800-777-8570

• 800-777-8570

• Kitchen EquipmentSupplier (KES) - Franke 800-877-5178

Food Safety Top 12

10. Pest Activity

STANDARDCommunicate theStandardRestaurant is freeof rodent, insect orpest activity.


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• Flies

NOTE: The key to preventing the presence of fliesis sanitation. Eliminating fly breeding sites, i.e.,the material to which they are attracted to andon which they lay eggs, is usually sufficient.Without thorough sanitation, other control methods are largely ineffective.

Fly sprays should only be used as a quick fixduring non-business hours - sprays do not constitute an effective prevention program.

• Cockroaches

Implement

A When any live insects are noticed in the restaurant, immediately contact your pest management vendor.B) Check the weather-stripping on all door entrances to ensure a tight fit C) Ensure the dumpster has a plug (near bottom) to prevent rodents from entering. Keep all dumpster lidsclosed so birds and other animals are not attracted to the garbage (it is a food source to them).

D) Eliminate standing water on the lot or in drains to prevent mosquitos or maggot growthE) Never prop open drive-thru windows. Repair broken push bars or automatic openers as soon as possible.

F) Limit the amount of time the back door is open to minimize fly entry (air curtains or fans over the door helpprevent entry as well)

G) Immediately clean up any food spills and store food in original packaging, well-sealed containers or plasticwrap to discourage pests

H) Any spray bottle / can pyrethrin or synthetic non-residual insecticide that has labeled instructions for restaurants may be used for pest control, so long as the restaurant complies with the following requirements:

1) The spray must be stored away from food as long as local regulators permit it2) Products must be EPA approved for restaurant / food processing area usage and the label must clearly indicate directions for use

3) Use only on an "as-needed" basis, during non-business hours, follow strict label instructions and storeaway from food and food contact surfaces (these surfaces must be covered or removed during the treatment and cleaned and sanitized before food contact).

4) These sprays are not to be used in lieu of a pest prevention program, only for the individual ant or flythat may cause a concern

5) Some people are highly allergic to pyrethrins (they are derived from carnation plant relatives). Informrestaurant Team Member when pyrethrin based products are being used. In addition, the only waythey are effective is direct contact (they have no residual effect).

6) You must have the MSDS available in the Hazard Communication Log for Insecticide Spray

Solution

• Control the presence of insects and other pests byreceiving service from a licensed pest management vendor on a monthly basis, or morefrequently as needed

• Eliminate any standing water

• Keep dumpster pads clean and free of grease toprevent flies from breeding

• Keep back door and drive-thru windows closedwhen not in use

• Check for positive air flow in the restaurant

• Do not store old cardboard boxes. Roaches areattracted to cardboard glue.

• One roach during daylight hours is a sign of infes-tation. Contact your pest management vendorimmediately.

Food Safety Top 12

10. Pest Activity

STANDARDObservations forFundamentalPerformancegaps


Why?

BKC follows the principles of HazardAnalysis Critical ControlPoint (HACCP) for assuring the safe production of all menuitems.

Accurate record keepingvia cook-out logs is anessential part of BKC'sHACCP program. Thecook-out logs provide documentation that thecritical limits have beenmet or that appropriatecorrective actions weretaken if they weren't.

How

• Restaurants may nothave any missing daypart entries on thecook-out log within a 30day window.

NOTE: Up to 3 missingentries within the 30 daywindow which are high-lighted by a Manager, toindicate corrective actionwas taken, will beaccepted.

• Manager or shiftresponsible individualis able to correctlydemonstrate a beefcook-out


• Daily Cook-out Instructions

• Log included monthlyin Daily PlannerCoilbook

Teach and Coach

• The Manager or TeamMember demonstratingthe cook-out is encouraged to use training and supportmaterials such as thecook-out poster, cook-outtray or OPS Manual during the demonstra-tion if needed.

• Manager or shiftresponsible individualshould routinelyobserve cook-out procedures to gaugeknowledge and accuracy of the TeamMember performing the cook-out.

Food Safety Top 12

11. Cook-outs

STANDARDCook-out/holding temperatures per-formed correctly andconsistently recordedon the appropriate log


Tools/Equipment

• Monthly cook-out logs

• Approved, functionalthermometer

• Holding timer bar

• Beef cook-out postersand cook-out tray specific to your broiler type

Expectation

• Post Beef Cook-out Logat the broiler for highervisibility• Reference OPSMaterial PlacementGuide

• Calibrated

• Program timers forcook-out reminders

• Use as a training toolto ensure proper procedures are consistently followed


• Original Impressions 800-827-2747Daily Planner Coilbook

• KESs• Daydots 800-321-3687• eRedbook (via RSIWEB)and Kitchen EquipmentSuppliers• Original Impressions800-827-2747

• Integrated Control Corp(ICC) 631-673-5100


• OPS Connect

A B C D E F G H

NOTE: Letters on PHU buttons are for reference only.

A B C D

G

A

H

E F G H

A

PHU ProgrammingQuick Reference

PROGRAMMING HOLDING TIMES

Programming pans will assign a holding time to each PHU pan.

Begin/Ending PROGRAMMING mode: Simultaneously press/release buttons:

light: Indicates pan is being programmed.

Other light Indicators, starting from left of unit:

(count each light to determine holding time for products)

light(s) = 20 mins. light(s) = 5 mins.

To increase holding time 5 mins: press & release

To decrease holding time 5 mins: press & release

Advancing to Next Pan: press & release

LINKING PANS

Linking pans allow the “use first indicators” to display properly.

Begin/Ending LINKING mode: Simultaneously press/release buttons:

light: Indicates pan to link.

light: Indicates pan is linked (no light = not linked).

Advancing to Next Pan: press & release

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• No daypart (shifts) cook-outs missed in a 30-day window for the beef cook-out log

• Manager unable to demonstrate beef cook-out

Implement

A) Refer to the instructions on the top of the current beef cook-out log. Post the current cook-out poster for yourbroiler type near the broiler as a quick reference.

B) When demonstrating beef cook-out procedures, know what to do in the event the product does not meet therequired temperature, e.g., discard product, adjust the broiler and repeat the cook-out steps.

C) Refer to the Beef Patties topic in the OPS Manual for specifics on performing beef cook-outD) Train a Safety Captain (recommended: promotable Team Member) to perform cook-outsE) Instill a culture of food safety in your restaurant. Cook-outs MUST BE done to protect the Guest and the brand.F) Always highlight the missed daypart, have supervisor initial it, analyze why it happened, fix it, and implement a system to prevent future missed dayparts

Solution

• Complete cook-out at the required intervals(OPS Manual) and log temperature• Post cook-out log at side of the broiler• If a daypart is missed, highlight the area andRM or MUM initial to show the missed cook-outwas caught and corrective action was taken.You will be given credit for correcting theopportunity as long as there are no more than3 missed (initialed and highlighted) cook-outsin a 30 day period.• Corrective action should be noted by the nextshift responsible individual or, at the latest,within 24 hours.

• Train all management personnel on appropriatecook-out procedure for the broiler

• Use the appropriate cook-out poster or cook-outtray as a guide during cook-outs and demonstrations

Food Safety Top 12

11. Cook-outs



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Why?

Note: This questionserves as a catch-allfor food safety issuesnot addressed in theprevious categories

How

• Drainage back-up prevented in all areas

• Team Members in good health (no com-municable diseases)

• Broiler reverberatorscreen free of wirebreakage

• Food prep area free ofroof leaks

Note: The entirekitchen and dry stor-age area is considereda food prep area

• Cleaning productslabeled and storedproperly

• Cleaning products notstored next to, or abovefood or food packaging

• Yellow wipe clothsused in restroom only

• Other


• OPS Manual(Management/FoodSafety Top 12/Drainageand Plumbing)

• Team Image Guide

• OPS Manual (FoodSafety Top 12/Illnessand Exclusion)

• Equipment EmphasisGuide (Broiler)

• OPS Manual(Management/FoodSafety Top 12/OtherCriticals)

Teach and Coach

• At the beginning of theday and throughout,check drains to ensuresanitation and properdrainage

• Be observant of TeamMember behavior.Excessive coughing,frequent nose blowing,and excessive trips tothe restroom may beindicators that a TeamMember is not wellenough to be working.

• Check the reverberatorscreen to ensure NObreakage is present.Replace immediately ifany broken.

• Check for roof leaksafter heavy rains.Check ceiling tiles on a regular basis forstains, which may bean indicator of a leaking roof.

• Train Team Members to check the cleaningproduct being used forproper labeling andcontent before using.

• As Team Members usethe wipe clothsthroughout the day,make sure the rightcolor is being used ineach zone

• Be watchful of othercritical food safetyareas during all dayparts

Food Safety Top 12

12. Other Food Safety

STANDARDRestaurant is free ofother critical foodsafety violations

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Tools/Equipment/Resource

• Broiler reverberatorscreen

• Yellow wipe clothsonly used in restroomand kept in caddy

• Labels for spray bottles

• Shift-responsibleindividuals

Expectation

• Broiler reverberatorscreen does not haveany loose or danglingwires which could beintroduced to food

• The appropriate colorcloths are used in thedesignated zone

• All bottles are properlylabeled per OSHArequirements

• ALL shift-responsibleindividuals (RGM,RM, AM and shiftleaders running soloshifts) are requiredto be Serv Safe®Certified

• Current Serv Safe®

Certificates (copiesare acceptable) forall shift-responsibleindividuals must bekept at the restau-rant and availablefor review uponrequest by healthofficials, 3rd PartyFood Safety Auditorsor BKC personnel.


• Kitchen EquipmentSupplier (KES) - Franke 800-877-5178- QualServe800-366-3774

• NIECO® reverberatorscreens: - Franke#611365- QualServe#3RVC8422



• Sanitizer Labels areordered from KayChemical CompanyCustomer Service 800-529-5458

• Online: BK GATEWAY®

(OPS Connect -Teach & Coach)

• Print version:Daydots 800-321-3687

Food Safety Top 12



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• Chemicals improperly labeled

• Chemicals improperly stored near food

Solution

• Check all chemicals in the restaurant and verify the contents are labeled. Use appropriate bottle for auto dispense.

• Check to make sure chemicals are not storednext to or above food and food packaging

• Use the spray bottle racks at the two cleaningstations to store chemicals when not in use

Implement

A) Drains: Ensure shortening from fryers is NEVER poured into the drain system

B) Check all drains to make sure covers are present, and functional, to prevent food debris ,paper waste or

wipe cloths from entering the drain system.

C) Do not let ill employees work. Establish a back-up call list of Team Members looking for extra hours to

call if someone is ill.

D) When broiler is in operation, and if your broiler has reverberator screens (consult your owners manual if

you're unsure), look up and into the main chamber from the corner of the broiler - slightly above the meat

chain - to view the reverberator screens. On some broiler types, the meat loader may block your view.

You may need to remove the meat loader wearing appropriate safety gloves. Removing the panel that

hides the meat chain may also help.

E) Immediately spot-repair any roof leaks that are directly over a food prep area. Food is not to be prepared

in an area where leaks are present.

F) Store chemicals in properly labeled containers and spray bottles. Reference the OPS Manual for

cleaning of spray bottles. Reference the Hazard Communication Manual for hazard information and

proper use.

Food Safety Top 12




Food Safety Top 12 - Guidebook

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