Retail Food Safety cheat sheet

Biological hazards (bacteria, viruses, parasites) cause most foodborne illness; bacterial pathogens multiply rapidly in the temperature danger zone (41°F–135°F).

The Big Six pathogens (Shigella spp., Salmonella Typhi, E. coli O157:H7, Norovirus, Hepatitis A, nontyphoidal Salmonella) require exclusion of infected food handlers.

Spore-formers (Clostridium botulinum, Bacillus cereus) survive cooking; C. botulinum toxin is destroyed by boiling for 10 minutes.

Chemical hazards include cleaning agents, sanitizers, and toxic metals (e.g., zinc from galvanized containers) leaching into acidic foods.

Physical hazards include glass, metal, bone, and plastic; prevent by inspecting equipment and using detectable bandages.

Foodborne intoxication results from toxins preformed in food (e.g., Staphylococcus aureus); infection requires live pathogen ingestion.

Norovirus is highly contagious and spread by infected handlers, contaminated water, and ready-to-eat foods; it is not killed by freezing.

FATTOM: Food, Acidity, Temperature, Time, Oxygen, Moisture-conditions bacteria need to grow; control time and temperature to limit growth.

Handwashing procedure: wet hands, apply soap, scrub 10–15 seconds, rinse, dry with single-use towel; required before food contact and after restroom use.

Hand sanitizers are not a substitute for handwashing; they are ineffective on dirty hands and do not kill Norovirus.

Food employees must report to the person in charge: vomiting, diarrhea, jaundice, sore throat with fever, or infected wound on hand.

Exclude food employees with Norovirus, Hepatitis A, Shigella, Salmonella Typhi, or E. coli O157:H7 from the operation; notify regulatory authority.

Restrict (not exclude) employees with vomiting/diarrhea or sore throat with fever from working with exposed food or clean equipment.

Single-use gloves do not replace handwashing; change gloves when torn, soiled, or switching tasks, and wash hands before donning.

Proper attire: clean uniform, hair restraint, no jewelry on hands/arms (except plain band ring), and no eating/drinking in food prep areas.

Illness symptoms must be reported; the person in charge must exclude or restrict based on pathogen and symptom.

Temperature danger zone is 41°F–135°F; limit time in this zone to 4 hours cumulative for TCS foods.

Cooking temperatures: poultry 165°F for 15 seconds; ground meat 155°F for 17 seconds; whole meat 145°F for 15 seconds; fish 145°F for 15 seconds.

Cool TCS foods from 135°F to 70°F within 2 hours, and from 70°F to 41°F within an additional 4 hours (total 6 hours).

Reheat TCS foods to 165°F for 15 seconds within 2 hours; do not use hot-holding equipment to reheat.

Hot-hold TCS foods at 135°F or above; cold-hold at 41°F or below; check temperatures every 4 hours.

Thaw food under refrigeration at 41°F or below, under running water at 70°F or below, as part of cooking, or in a microwave immediately followed by cooking.

Date marking: ready-to-eat TCS foods held >24 hours must be marked with discard date 7 days from preparation (day 1 = prep day).

Use calibrated thermometers; ice-point method: 32°F in ice water; boil-point method: 212°F at sea level.

Cross-contamination is prevented by separating raw animal foods from ready-to-eat foods during storage, prep, and display.

Store raw meat, poultry, and seafood below ready-to-eat foods; use separate cutting boards and utensils.

Clean and sanitize food-contact surfaces after each use, after switching tasks, and after 4 hours of continuous use.

Sanitizer concentrations: chlorine 50–100 ppm; quaternary ammonium 200–400 ppm; iodine 12.5–25 ppm; test with appropriate test strips.

Manual warewashing: wash in 110°F+ water with detergent, rinse, sanitize in 77°F+ water (or per sanitizer label), air dry.

Mechanical warewashing: wash 150°F–160°F, rinse 165°F+ for 10 seconds (or sanitizer rinse per label).

Cleaning removes soil; sanitizing reduces pathogens to safe levels; both are required on food-contact surfaces.

Avoid cross-contamination from cleaning tools: store wiping cloths in sanitizer solution and use separate cloths for raw and ready-to-eat areas.

Food-contact surfaces must be smooth, nonabsorbent, corrosion-resistant, and easy to clean; equipment must be NSF or equivalent.

Handwashing sinks must be conveniently located, supplied with hot/cold water, soap, and single-use towels; used only for handwashing.

Floors, walls, and ceilings in food prep areas must be smooth, durable, and cleanable; coving at floor-wall junctions.

Ventilation: hoods must be sized and maintained to remove grease, smoke, and condensation; filters cleaned regularly.

Pest control: seal openings >1/4 inch, install self-closing doors and air curtains, and maintain exterior lighting away from doors.

Integrated pest management (IPM) uses prevention, monitoring, and targeted control; pesticides must be applied by licensed applicators and stored away from food.

Garbage containers must be leak-proof, covered, and cleaned; outdoor receptacles on smooth surfaces with tight-fitting lids.

Lighting in food prep areas must be shielded or shatter-resistant; minimum 50 foot-candles at food prep surfaces.

Purchase food only from approved suppliers; verify they are licensed and inspected by the regulatory authority.

Receiving temperatures: cold TCS foods at 41°F or below; frozen foods solid; hot foods at 135°F or above; reject if out of range.

Reject deliveries with signs of pest infestation, damaged packaging, or missing labels; check dates and condition.

Shellstock tags must be kept for 90 days from the date the last shellfish is sold or served.

Supplier verification includes reviewing invoices, inspecting delivery vehicles, and confirming HACCP compliance for high-risk foods.

Milk and dairy must be pasteurized; eggs must be received at 45°F or below and stored at 41°F or below.

Check food labels for allergens, ingredients, and net weight; do not accept home-canned or uninspected foods.

Receiving area must be clean, well-lit, and equipped with calibrated thermometers and sanitized probes.

HACCP seven principles: hazard analysis, determine CCPs, establish critical limits, monitor, corrective actions, verification, record keeping.

Active managerial control (AMC) is the operator's proactive system to control foodborne illness risk factors; it includes written procedures and monitoring.

Critical limits are measurable (e.g., 165°F for 15 seconds); monitoring frequency must ensure control.

Corrective actions must be taken when monitoring shows a deviation; document the action and disposition of food.

Verification includes calibrating thermometers, reviewing records, and conducting internal audits.

Record keeping: maintain temperature logs, cleaning schedules, and training records for at least 90 days or as required.

HACCP plans are required for specialized processes (e.g., smoking, curing, sous vide, reduced-oxygen packaging) and must be approved by the regulatory authority.

AMC requires a certified food protection manager on staff and training for all food employees.

FDA Food Code is the model for state and local regulations; the most recent version may be adopted with modifications.

A certified food protection manager must be on staff during operating hours; certification from an accredited program.

Food establishment permits must be posted; inspections are conducted by the local health department.

Imminent health hazards (e.g., sewage backup, no hot water, pest infestation) require immediate closure and notification.

Employee training must cover food safety principles, personal hygiene, and reporting responsibilities; document training.

Regulatory inspections evaluate risk factors: improper holding, inadequate cooking, contaminated equipment, poor personal hygiene, unsafe sources.

HACCP and AMC plans must be available for inspection; records must be retained per regulation.

Self-inspections and corrective actions demonstrate active managerial control and reduce risk of violations.