ANA Food Code

ResponsibilitiesCommanders

Take appropriate actions to make sure corrective actions are completed when a facility fails to comply to standards

Food Service Officer Responsible for the preparation, serving, and storage of food

The Dining Facility (DFAC) Manager

Person in charge or shall designate a person in charge during hours of operationExplain the use of time and temp to prevent illnessSafe refrigeration storage/relationship FBI to Cross contamination contact with prepared food/Handwashing/Daily cleaning of the DFAC

Responsibilities

Management

All DFAC employees must have a current health screening

Person in charge will ensure each employee is free of open sores, boils, and have no signs or symptoms of an acute gastrointestinal illness, or sickness

Handwashing

DFAC employees will clean exposed portions of their arms and hands with soap and water

After touching bare human body parts After using the toilet room After cutting raw meat productsAfter coughing, sneezing, using tobacco, eating and drinkingAfter handling soiled equipment or utensilsBefore starting any food preparation

Other Personal Hygiene

HAIR RESTRAINTS: DFAC employees shall wear hair restraints to keep their hair from contacting exposed food.SINGLE USE GLOVES: single use gloves are used for only one task such as working with cooked food or with raw animal food.

Discarded when damaged or soiled or touching any part of body. Discarded when changing in-between different tasksMinimize bare hand and arm contact with exposed food.

FOOD SERVICE GENERAL INFORMATION

Proper food storage

whether raw or prepared, shall be stored in a clean, covered container.

Solid cuts of meat will be covered in storage

Do not store food or food containers under exposed pipes or under leaking pipes

Physically separate different types of raw meat (i.e. chicken, beef, etc.) to prevent cross contaminationRaw meats and fish should be covered and stored below any cooked foods, or foods such as salads, which will receive no cooking or reheating before serving

FOOD SERVICE GENERAL INFORMATION

FOOD PROTECTION MEASURES:

Minimum food protection measures includeSanitation practices for handling foodHigh standards of personal hygienePHF refrigerated or heated to temperatures Inspecting for wholesomeness, temperature, and sanitary condition Cooking PHFs, to kill microorganisms

FOOD PROTECTION MEASURES

Personnel, equipment, and facilities to ensure sanitary operationPreventing infestation or contamination of food by insects, rodents or toxic materials

HANDLING FOOD

Except when washing fruits and vegetables, food employees not touch exposed foods with their bare hands

Use suitable utensils such as deli tissue, spatulas, tongs, single use gloves

FRUIT AND VEGETABLES

Raw fruits and vegetables washed to remove soil, other contaminants

Immersion for at least 15 minutes in a 100ppm bleach solution or for 30 minutes in a 50ppm

Cooking Raw Foods

Raw animal foods shall be cooked to heat all parts 74oC or above for 15 seconds for poultry, and stuffed fish, stuffed meat, stuffed pasta, stuffed poultry 63oC or above for 15 seconds

Eggs for immediate serviceFish and meat

FOOD STORAGE AND HOLDING

Eggs must be received and maintained at 2oC to 7oC or lessRefrigerated Storage:

Temperature ranges are 0-5oC for refrigeration and -17oC freezers

HEATED STORAGE

PHF reheated for hot food rapidly reheated, within 2 hours, internal temperature of 74oC for at least 15 seconds

Hot food preheated to at least 63oC

DRY FOOD ITEMS

They must be stored under controlled conditions of temperature, humidity and air circulation

SAFE HOLDING TEMPERATURES

PHFs when held at temperatures between 5oC and 60oCNo longer than 4 hrs

SERVING LINES

Equipped with a functional sneeze shieldHot and cold foods checked to ensure food is held between 5oC and 60oCAdequate potable water for food preparation

Cleaning and sanitizing utensils and equipmentPotable water heating system on the premises capable of producing adequate hot water for cleaning and sanitizing

FOOD CONTACT SURFACES AND FLOORS

Constructed of concrete, asphalt, tight wood, cleanable material in good repairFood contact surfaces materials which are smooth, corrosion resistant, nontoxic, stable, and nonabsorbent

MESSING FACILITY TABLES

The “two pan method” with one pan containing a mild detergent and water and the second pan containing clean hot water

Outside garbage storage areas 30 meters of the dining facility/DFAC

WIPING CLOTHS, USE LIMITATION

Wiping surfaces in contact with raw animal foods kept separate from cloths used for other purposes

Counters and other equipment surfaces

Keep in a clean chlorine sanitizer solution at a concentration of 50 parts per million (ppm)

INSECT AND RODENT CONTROL

DFAC must be protected from rodents and insectsSelf-closing tight-fitting doors and/or closed tight-fitting windowsDeliveries have screens, air curtains or other protection

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