The greatest obligation SONOCO has is to its customers and workers is the serving of safe, eye appealing, appetizing, nutritionally prepared meals. The day-to-day work of such an operation accomplishing this task is a complex and demanding job. The employees, food and equipment that meet this demand must be managed and coordinated constantly.

To accomplish this task it is necessary to maintain a system that controls the factors which compromise food safety and contribute to its greatest enemy: foodborne illness. The key components of this system are providing knowledge to recognize the potential of foodborne illness and the training necessary to prevent it at all levels of our food service operations.

Our goals are:

• Protecting people, the most important reason for food safety. If food is not handled carefully, people could get sick or worse.
• Food Safety is good business. Our operations run smoother when workers and employees are content with the food service.
• Preventing food safety errors. Any food can be dangerous if not handled safely, and anyone, even the most experienced worker can make a mistake, if not careful.

Food safety depends on every area of the operation working properly, from the time the food arrives onboard to the time it is served. Everyone who plays a part in the operation, from executive steward to steward, to prep cook to utilityhand must work together for food safety.

Note: You will find some information listed and defined in this food service guide will be repeated a number of times. The reason is that it is impossible to give you too much information to help you do your job safely.

1. FOODBORNE ILLNESS

Foodborne Illness is a disease that is carried or transmitted to people by food. It occurs in food in two ways:

• Contamination: when harmful micro-organisms or chemicals get into the food
• Cross-contamination: when harmful microorganisms are transferred to safe food by human hands, equipment, utensils or raw foods.

1. Forms of Contamination

1. Microorganisms: forms of life seen only by a microscope. They can be:

• Bacteria: some occur naturally in food sources. Some bacteria are carried by water, air, on plants, insects, animals and people. They can be found on skin, clothes, hair, nose, mouth, and intestines. Once they contaminate the hands, bacteria may end up in food where they can multiply rapidly. One bacterium can reproduce into billions of bacteria in 10-12 hours! They need certain conditions to reproduce:
• Source: food that is high in protein: meat (beef or pork), poultry (chicken or turkey), seafood and dairy products such as milk and cheese
• Time: allowing potentially hazardous food to remain in the food danger zone for more than four hours.
• Temperature: allowing potentially hazardous food to remain in the food danger zone of 40 – 140^o F for more than four hours. At 40^o F or lower, bacteria growth slows and stops but it grows at temperatures of 41^o F - 140^o F, most rapidly at 98.6°.
• Oxygen: Some bacteria require it, but most can grow with or without it.
• Moisture: Most potentially hazardous foods contain moisture that can be reduced by freezing, dehydrating, and adding sugar or salt or by cooking. Dry foods such as beans and rice become hazardous when water is added.
• Viruses: cause serious illnesses such as Hepatitis A (inflammation of the liver). They contaminate food through poor hygiene of food handlers, contaminated water supplies or shellfish harvested from sewage contaminated waters. They do not multiply in food but may survive cooking and freezing. The best defense against viral contamination is good personal hygiene.
• Parasites: these microorganisms need a host to survive. Trichinosis is the best know disease caused by a parasite found in pigs and game animals. It causes painful abdominal and muscular cramps but can be prevented by thoroughly cooking or freezing.
• Fungi: found in the air, soil and water. Two common forms affecting foods are:
• Molds: can grow on almost any food, at any temperature, under any condition. Freezing prevents the growing, but does not kill the fungi. The poison produced by some mold can withstand cooking; therefore any food contaminated with mold should be discarded.
• Yeast: required sugar and moisture to survive, They are often found in jellies and honey. Yeast contaminates in the form of bubbles, alcoholic smell or taste, pink discoloration or slime.

1. Non-organic forms of contamination include:

• Chemicals: such as cleaning supplies and poisonous metals that are absorbed by food from improper equipment.
• Physical objects: broken glass, or packaging materials.

• Hands that touch raw foods and then touch cooked ready-to-eat foods
• Food contact surfaces that touch raw food, are not cleaned and sanitized, and then touch food that is ready-to-eat
• Cleaning cloths and sponges that touch raw food, equipment, or utensils; are not cleaned and sanitized; and then used on surfaces, equipment and utensils for ready-to-eat foods
• Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods

• Any equipment or utensil surface which normally comes in contact with food or which may drain, drip, or splash in food or on surfaces normally in contact with food. They are:
• Cutting boards, or other work surfaces
• Knives, stirring spoons, meat slicer, food processor
• Sinks, holding pans

• Working healthy
• If you are sick and have diarrhea, fever, vomiting, excessive coughing or sneezing, stay at home.
• If you develop these symptoms, let your supervisor know.
• If your are taking medicine, let your supervisor know.
• If your have a burn or cut, do the following:
• Let your supervisor know, so you can be reassigned to a non food handling job
• Wash your hands
• Clean and bandage the cut, scrap, burn or sore frequently
• Wear disposable, plastic gloves over bandages on hands or forearms
• Clothing, grooming and personal habits
• Clean clothes and uniforms: Bath daily and wear clean clothes to work and change during the day if necessary
• Aprons: Never use aprons as a hand towel. Always wash hands after touching apron. Change apron when soiled and take it off when leaving the food preparation area.
• Jewelry: Do not wear jewelry.
• Hair restraints: Do not touch hair when handling food. Wear a hair restraint (cap, net) to keep hair out of food.
• Smoking, eating and drinking:
• Never smoke around food preparation or storage areas. You could contaminate food when you touch a cigarette to your mouth; the saliva carries bacteria to your hands. The ashes could get in food.
• Do not chew gum around food for the same reason.
• Eat and drink only in designated areas.
• Other good habits to observe:
• Do not cough or sneeze around food. Cover your mouth and nose with your hand or tissue, or turn your shoulder or elbow. Then wash hands immediately.
• Do not lean on equipment or sit on counters
• Cover all cuts and abrasions with a Band-Aid and gloves, change frequently, wash hands after changing
• Do not touch hair, clothes, or open non-infectious cuts. Wash hands afterward if you do
• Never spit into sink
• Never use a wiping cloth to remove sweat from the face
• Handwashing and hand care

• Where: at a hand-washing sink that has hot water, nailbrush and hand towels or a hot air blower
• When:
• Before starting work
• After going to the restroom
• After sneezing or coughing
• After using a handkerchief or tissue
• After touching areas of the body,: mouth, nose, face, hair, or scratching any body part
• After smoking or chewing tobacco
• After eating foods and beverages
• After touching unclean equipment and any work surfaces, soiled clothing or wash rags
• After handling raw foods, meat and poultry
• After handling one type of food and moving to another (raw to prepared)
• After clearing away and scraping used dishes and utensils
• After taking out garbage
• After coming from another work area to the food area (quarters to galley)
• When in doubt of any potential cross-contamination situation, WASH YOUR HANDS
• How:
• Use water as hot as the hands can comfortably stand
• Moisten the hands, soap thoroughly and lather to the elbow
• Scrub thoroughly, using a clean brush for nails
• Rub hands together in rotation motion using friction for at least 20 seconds
• Clean between the fingers
• Rinse thoroughly under running hot water
• Dry hands, using single service towels or hot air blower
• Hand care and the use of gloves
• Keep nails short and clean at all times
• Wash hands before putting on gloves
• Change gloves as soon as they become soiled or torn, or before starting a new task. Wash hands after taking gloves off. If gloves are worn for an extended period of time, remove them, wash hands and replace gloves. This must be done at least every two hours.

1. Cleaning and sanitizing

• Sanitizing

1. Receiving and Storing Food

1. Follow these safety rules when receiving foods

• Limit the time food deliveries stay in the food danger zone (40-140^o F). Move your food into storage as quickly as possible. Never leave items in grocery box or non-storage areas
• Prepare the storage areas for receiving the foods, clearing space for newly arrived items
• Be sure cooler/freezer units are at proper temperatures: 38^o F or less for cooling and 0^o F for freezing.
• Move all old items to the front of shelving to be used first and storing all received items behind the old. Always observe the "first in, first out’ method of stock rotation
• Make sure the temperature is correct for each food received. Check the temperature
• Check the expiration or "use by" date of each food item
• Check for possible signs of contamination, damage or spoilage

1. Observe these rules in receiving specific items

• Meats
• Make sure they are frozen solid. Check internal temperature
• Look for evidence of thawing
• It should be completely covered in overwrap
• Look for color (beef: rich red; pork: pink with white fat; chicken: pink, no discoloration) indicating no freezer burn
• Mark date of delivery on item

• Milk and milk products
• Should be received on ice at 40 degrees or below. Check temperature
• Look for expiration date.
• Mark date of delivery and use before the expiration date
• Eggs
• Should be on ice when received. Immediately place under refrigeration at 40^o F or less
• They should be clean and no cracks
• Store in original cartons
• Check "use by" date. Mark with date of delivery
• Fresh fruits and vegetables
• Check for evidence of insects, rodents, deterioration, damage or bruising
• Do not handle more than necessary to make sure handler does not damage items
• Dry goods
• Check packaging for damage
• Make sure items are dry, clean, free of insects
• Canned goods
• Look for dents, bulging, seals broken, rusted or leaking.
• Mark date of delivery
• Cleaning chemicals
• Store in original containers
• Never store chemicals in food handling areas
• Never allow them to touch or get into foods. If this happens, discard food immediately

1. Observe these safety rules in storing food items

• Store all raw food items below cooked and ready-to-eat foods in the cooler area
• Do not overload shelves or store food items on the floor or against walls. Always store food items at least 6" off the floor
• Keep food in clean wrappers or containers
• Keep storage areas clean and free of debris that could lead to contamination

1. How to prevent cross-contamination

• Wash your hands as often as needed, especially after handling raw food and cleaning
• Touch food with your bare hands as little as possible (use available disposable gloves) after it has been cooked or prepared
• Clean and sanitize all utensils and surfaces that touch food, especially knives and cutting boards, after each use before changing to another food and often when preparing a large batch of food.

1. Keeping Foods Out of the Temperature Danger Zone

• Remember the foods most potentially hazardous to bacteria contamination are those with a high protein content: meat, poultry, seafood, milk and milk products
• Control the time food is in the temperature danger zone: 40-140^o F From the time food is received until it is served, food should not be in the zone more than 4 hours. Remember bacteria grow between 40-140^o F and they grow most rapidly at 98.6^o F, human body temperature.
• Use food thermometer to take temperatures
• Do not take food out of storage until it is ready for use
• Work in small "batches" of food, not large quantities that sit out waiting to be prepped
• Use correct thawing techniques. Never thaw at room temperature. Foods thaw unevenly with the outside of the item thawing first allowing bacteria growth to begin when the outside reaches the danger zone (41^o F) while the inside is still frozen.
• Follow these procedures for thawing:
• Thaw only what you need, keep the rest refrigerated
• Thaw in refrigerator, on the bottom shelf so it will not drip on other foods
• Under potable (drinking) water at 70^o F for no more than 2 hours
• As part of the cooking process (foods designed for that purpose, i.e. hamburger patties, shrimp)
• Always use the "first-in, first-out" method of selecting food items to use

1. Use Correct Cooking Temperatures

• Cook foods to higher than their minimum internal safe internal temperatures, if their quality will not be compromised.
• Use a thermometer to check internal temperatures, frequently, at several places. Clean and sanitize the thermometer after each use.
• Follow these guidelines in correct cooking temperatures:
• Poultry, stuffing, stuffed meat, stuffed pastas: 165^o F for 15 seconds
• Ground meat (beef and pork): 155^o F for 15 seconds
• Pork, ham, bacon, and sausage: 155^o F for 15 seconds
• Beef roasts 145^o F for 3 minutes
• Fish, seafood, veal, and other potentially hazardous foods: 145^o F for 15 seconds
• Eggs to 145^oF for 15 seconds. Cook whole eggs until white is set and yolk begins to thicken. Cook scrambled eggs and omelets until they are firm and no liquid egg is visible
• Stir held foods regularly
• Keep serving containers covered.
• Provide long handled spoons or tongs to prevent hands from touching food items. Place in food facing the user or store utensils in drinkable running water.
• Never mix new food with old or raw food with cooked food.
• When tasting food, ladle a small amount into a small dish. Taste with a clean spoon, then remove the dish and spoon, clean and sanitize, store.

1. Hot Holding

• Hold hot foods at 140-165^o F
• Measure the temperature of the hot foods at least every 2 hours in more than one place. Check the food not the unit itself
• Do not add newly cooked food to food already in hot holding. Remove the old pan and replace with new pan.
• Stir food frequently
• Never use the hot holding line to cook or reheat food. It will not heat the food quickly enough or hot enough to kill the bacteria

1. Cold Holding

• Hold cold foods at 40^o F or less
• Measure the temperature of the food at least once every 4 hours
• Do not mix fresh food with food already in cold holding
• Replace ice if it becomes soiled by food
• Do not place packaged foods directly on the ice, place them in container and place that on ice

1. Serving Food Safely

• Never touch food or food contact surfaces (dishes, glasses, utensils) with hands even when wearing disposable gloves
• Place serving utensils with the handle pointing out of the food container toward the user
• Always use an ice scoop with a handle. Never a glass, cup, or bowl
• Provide new plates for new trips to the line
• Hold plates by the bottom, grab cups by the bottom or handle, and carry silverware by the handle
• Replace all food and utensils customers may have touched and contaminated by touching, dropping, spilling or coughing on.

• Hot food should be cooled to 70^o F within 2 hours brought down to 40^o F within 4 hours.
• Breakdown thick foods (chili, beans) into shallow pans of 2" of less
• Liquid products (soups) should be placed into pans of 3" or less
• Thick meats (roasts, hams) should be cut into smaller pieces and placed into shallow pans
• Cool food items:
• Under refrigeration
• In ice bath
• Place pans on the top shelves of the refrigerator
• Stir food items (soups, chili , beans, etc.) frequently
• Take temperature in more than one place
• Cover after it cools and label with date and type of food

1. Reheating Food for Service

• Reheat food to at least 165^o F or higher for 15 seconds within 2 hours
• If food cannot be reheated within two hours, discard
• Do mix leftover food with fresh food portions
• Reheat food only once

5. Cleaning and Sanitizing

For any food service operation, cleaning and sanitizing play a very important part in the prevention of cross-

contamination and the spread of foodborne infection.

• Cleaning: removing of the dirt and stains you can see on food contact surfaces
• Sanitizing: reducing the number of harmful bacteria on food contact surfaces

1. When to Clean and Sanitize

• Wash, rinse and sanitize kitchenware and all surfaces that touch food:
• After each use
• When changing products
• At least every four hours for equipment in constant use
• Once a day for grill surfaces and griddles

1. Manual Cleaning and Sanitizing Tableware, Equipment and Utensils

• Using a three-compartment sink
• Clean and sanitize all washing surfaces (sinks, counters) before use
• Scrape, presoak, and sort items
• Wash in first sink in hot (110^o F) detergent solution
• Rinse in second sink in clear, hot (120^o F) water
• Sanitize in third sink using a commercial sanitizing solution or hot water (170^o F)
• Air dry

1. How to Clean and Sanitize Using a Dishwasher

• Flush, scrape, or soak items
• Load the machine so all sides of an item are sprayed by wash and rinse water
• Run machine according to instruction manual
• Air dry items

1. How to Clean and Sanitize Fixed Equipment

• Take machine apart, cleaning and sanitizing each part:
• Make sure equipment is off
• Unplug electrical equipment
• Unfasten removable parts
• Wash and sanitize each part, turning blades and points away from the body
• Rinse and sanitize other surfaces with chemical sanitizer
• Air dry all parts before putting all parts back together
• Re-sanitize all parts touched when reassembling

1. Use of Wipe Cloths

• Different wiping cloths should be used for items that:
• Touch food, such as equipment
• Do not touch food, such as counters and table tops
• Store each cloth in a different bucket (container) with sanitizing solution for food surfaces or nonfood surfaces

1. How to Clean Up Spills on Floors

• Clean up spills as soon as they are seen
• Use a mop bucket with cleaning solution
• Post signs or barriers
• Wash hands before returning to work

1. Disposing of Garbage or Food Items

• Use correct plastic bags provided, double if necessary to maintain strength
• Do not overload
• Store inside of leak-proof garbage container
• Use one container for paper, etc., and one for food and liquid refuse. DO NOT OVERLOAD and empty often
• Wash hands after emptying garbage