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Johnson & Wales University

Gold Standard Food SafetyGuidelines

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Be Sure To: 

• Wash, rinse, and sanitize all food contactsurfaces; – Cutting boards

 – Knives

 – Equipment

• Properly place food items in the

refrigerator.

• Change cutting boards when going fromraw products to cooked products.

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  TO GLOVE OR NOT TO GLOVE

Gloves are only necessary when -----•  Tongs, ladles, or other utensils (or delipaper) are not practical and hands may come

in contact with ready-to-eat foods

•  Cuts or open wounds are present• You are a student or employee of JWU

Remove gloves when -----

• Single task is completed (Changing jobs) inorder to avoid cross-contamination

• Gloves are ripped or torn

• Leaving station 

• Over 4 hours of continuous use.

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•is the factor

most commonly

implicated in outbreaks of

foodborne illness

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165ºF

155ºF

145ºF

135°F 

TDZ41°F 

freezing: 32ºF

Temperature Danger Zone

Note: TDZ in

textbook is

41°

F to140°F and is

from the old

model food

code!

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HOT foods must be

held at 135° F or higher,

for no more than 4

hours

COLD foods must be

Held at 41°F or lower

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Safe Refrigerator Storage

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Top to Bottom Refrigeration StorageFor Hot Labs

DAIRY

GROUND MEATS

POULTRY

WHOLE MEATS

SEAFOOD

COOKED & READY-TO-EATIncludes stocks & produce

Note: unwashed fruits & vegetables cannot be stored withready-to-eat foods

T t B tt

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Top to BottomRefrigeration Storage

For Baking & Pastry Labs

DAIRY

Finished & Ready to Serve

Products, SaucesNote: Unwashed fruits & produce cannot be stored with

ready-to-eat foods.

Fruits and Produce

Fresh Eggs

Unbaked Products

and Doughs

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Refrigerator Storage

• Be sure to cover, label & date!

• Food must be stored at 41˚or lower. 

• Food should be 70˚ F or below before

entering the refrigerator

• Food is stored according to HACCP

internal cooking temperatures, lowest

cooking temperature on the top, highest

cooking temperature on the bottom.145°F 

↓ 165°F 

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Minimum Internal Temperatures

145ºF Fresh Eggs; Seafood; Beef, Lamb,

(15 sec)  Veal & Pork Chops and Cutlets; CommerciallyRaised Game; Ham, Bacon,

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

145ºF Beef, Veal, Lamb, Pork roasts, Injected Meats(3 minute) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

155ºF Ground or flaked meats (except poultry),(15 sec)  items such as; burgers, flaked fish, sausage

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

165ºF Poultry, including Duck; Stuffed meats, pastas or  (15 sec)  casseroles; Field-dressed game; Reheated foods

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~165ºF   Any potentially hazardous food cooked 

(2 min )  in a microwave (allow item to stand for 2 minutes after cooking) 

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Food Allergy Facts and Statistics• More than 12 million Americans have food allergies (1 in 25 people or 4

percent of the population).

• Eight foods account for 90 percent of all food-allergic reactions in theU.S.: shellfish, peanuts, milk, eggs, wheat, soy, fish, tree nuts (e.g.,walnuts, almonds, cashews, pistachios, pecans).

• Symptoms can include: – a tingling sensation in the mouth – swelling of the tongue and throat – rash

 – eczema – hives and swelling

 – vomiting

 – abdominal cramps – diarrhea – wheezing

 – difficulty breathing – drop in blood pressure

 – loss of consciousness

 –

death (very rarely)

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Food Allergy Facts

• Anaphylaxis (a severe allergic reaction)caused by food results in 100 to 200deaths per year. Death can be sudden,

sometimes occurring within minutes.

• Strict avoidance of the allergy-causing

food is the only way to avoid a reaction.

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