Most food-borne disease outbreaks are due to four factors: (1) preparation of food too far in advance, (2) poor refrigeration of food, (3) careless handling of food, and (4) failure of personnel to follow good personal hygiene habits.

The following precautions should be observed in preparing and serving food:

Food should be served promptly after it is prepared.

0 Any food that has been ground or chopped and is to be cooked later or incorporated in a prepared dish must be refrigerated immediately. Such ground or chopped food should be refrigerated until cooked; once cooked, they should never be saved as leftovers. When food is ground, an increase in the area of contamination and growth of harmful bacteria results. When chilled foods are ground, the grinding process warms the food to the point where bacteria growth may start.

0 Place meats that are cut, sliced, or diced in shallow containers, cover with lids or with waxed paper, and refrigerate immediately. The temperature of the meat-cutting room should be maintained at 50F. Improper handling of meats can result in spoilage as well as in the transmission of disease.

If you are using individual serving containers, do not put ice on top of containers.

All fresh pork products must be cooked to an internal temperature of 165F or above. Never serve raw pork products.

Keep foods covered at all times except during actual preparation and serving.

Palletize all subsistence items in storage spaces to facilitate cleaning and air circulation.

Keep all worktables and benches clean at all times.

Store food off' the deck.

Keep food preparation utensils, meat grinders, and other similar equipment clean and handle them properly. Food that comes in contact with equipment that is contaminated becomes contaminated also.

Wash your hands before preparing food.

Figure 1-2.-Develop and practice correct and safe work habits.

0 Do not cough, sneeze, or talk over food while it is being prepared or served.

0 Use tongs to handle butter, doughnuts, bread, and other similar items of food. Do not use your hands.

Never smoke while you are preparing food. Saliva can be dropped on foods very easily when you are smoking.

Keep fingers away from the mouth, lips, and face.

Handle foods as little as possible.

Inspections

To make sure all foodservice division rules and directed procedures are being followed, the food service officer and/or designated assistants should make both unexpected daily inspections and thorough weekly inspections of all foodservice personnel, spaces, and operations. As an aid to conducting an inspection the following items should be checked:

Food handlers. Clean personal appearance that includes clean working uniform (including apron and cap), haircut, clean shave, close-clipped fingernails, head covering, neatness in dress, and absence of cuts, sores, acne, or other indications of skin disorders on exposed parts of head, hands, or arms.

Galley. Deck drains, sinks, and grease traps must be clean and free of any dirt and food particles. Inspect for insect and rodent infestation.

Ranges and grills.  Clean and free from grease (ovens, unit cover, drip pan, range grease receptacles, hood and hood filters).

Can opener and base. Clean and free from accumulated grime and food particles.

Deep-fat fryers. Clean, coils clean, basket clean, and in good condition.

Steam-jacketed kettles.  Clean under cover and cover-exhaust opening; lids and spigots easily removable without tools for cleaning. Drain clean and free of food particles.

Ovens. Clean and free of burned food and food particles.

Sinks and galley utensils. Clean and neatly stored; steel and plastic sponges (but not steel wool) used for cleaning galley utensils are clean and free of food particles, air dried, and neatly stored.

Mixing machines and attachments, ice-cream machine, meat and vegetable grinders and attachments, and proof boxes. Clean and in good operating conditions.

Cutting boards.  Clean and dry, no evidence of cracks or pitted surfaces.

Vegetable-preparation room. Inspect for cleanliness of deck, drains, traps, and sinks. Look for any sign of insect and rodent infestation.

Potato-peeling machine. Dismantled (cover and disk removed), wash-water strainer clean and in good condition.

Slicing and dicing machine. Dismantled, clean (parts oiled if not in use), and in good condition. Dining area.  Inspect for cleanliness of decks, tables, benches, serving tables, coffee urns, milk dispensers, warming ovens, water fountains, and ice machines; all gear clean and neatly stored. Look for insect and rodent infestation.

Scullery. Decks and gear must be clean. Dishwashing machine dismantled, clean and free of odors, spray pipe clean, racks clean and in good condition, curtains clean and in good condition, thermometers operating properly, and trash and garbage cans clean and tightly covered

Garbage and trash room. Clean, orderly, and free from obnoxious odors; cans clean and tightly covered. Inspect for insect and rodent infestation.