HomeMy WebLinkAboutFormal Sanitation Program• • Greg Miami Caterers) Inc.
LANDMARKS IN THE FOOD SERVICE INDUSTRY
4001 N.W. 31st AVE., MIAMI, FLORIDA 33142 • P.O. BOX 520752, MIAMI, FLORIDA 33152
(305) 633-8066 • (305) 633-4616 • Broward (954) 927-3266 • Fax (305) 635-5202
FORMAL SANITATION PROGRAM
— THIS DOCUMENT ADDRESSES THE METHODS THAT GREATER MIAMI CATERERS UTILIZES TO
COMPLY WITH THE REGULATIONS DEVELOPED BY THE DEPARTMENT OF BUSINESS
REGULATION AND.THE DIVISION OF AGRICULTURE AND CONSUMER AFFAIRS WIIC-ARE
REGARDED AS THE GOVERNING BODIES WHICH INSPECT AND REGULATE CATERERS.
DESCRIBED BELOW ARE THE PROCEDURES TAKEN TO OPERATE A LARGE SCALE FOOD
SERVICE OPERATION WHICH PROVIDES QUALITY FOOD PRODUCTS AND HAS PROVEN
INSPECTION GRADES.
1. FOOD SOURCES
1. A. INSPECT ALL PRODUCTS DELIVERED TO GREATER MIAMI CATERERS TO VERIFY
THEIR INTEGRITY, SOUND CONDITION, FOR SPOILAGE AND THAT IT IS PROPERLY
LABELED.
2. FOOD PROTECTION
A. REGULARLY CHECK TO SEE THAT POTENTIALLY HAZARDOUS FOOD MEETS
-
TEMPERATURE REQUIREMENTS DURING STORAGE, PREPARATION AND
TRANSPORTATION.
B. PROVIDE THERMOMETERS CONSPICUOUSLY.
C. FOLLOW PROPER THAWING METHODS: 1) UNDER RUNNING WATER OR 2) IN
RI G ERATI ON .
D. VERIFYING THAT FOODS ARE PROPERLY PROTECTED AND WRAPPED DURING
STORAGE, PREPARATION AND TRANSPORTATION,
E. ESTABLISH PROPER STORAGE PROCEDURES OF FOOD DISPENSING UTENSILS,
3, PERSONNEL
A. RESTRICT ACCESS TO FOOD OF PERSONNEL WITH INFECTIONS OR CONTAGIOUS
DISEASES.
B. EMPLOYEES MUST FOLLOW ROUTINE HAND WASHING HABITS AND GOOD HYGIENIC
PRACTICES.
C. EMPLOYEES ARE TO WEAR CLEAN CLOTHES AND PROPER I IAIR RESTRAINT.
'D. DRESSING ROOM PROVIDED ARE MAINTAINED CLEAN AND ARE READILY ACCECIBLE,
4. FOOD EQUIPMENT AND UTENSILS
_ A. ALL FOOD AND NON-FOOD CONTACT SURFACES OF ALLEQUIPMENT AND UTENSILS
INCLUDING DISH WASHING FACILITIES MUST BE PROPERLY DESIGNED FOR ITS USE,
CONSTRUCTED WELL AND MAINTAINED IN GOOD WORKING ORDER, PROPERLY
INSTALLED AND LOCATED IN AN EFFICIENT WORKING ENVIRONMENT.
B. PROVIDE CHEMICAL TEST KITS CONSPICUOUSLY FOR SANITIZING WATER TESTING.
C. ESTABLISH PROPER WASHING METHODS OF SCRAPPING AND/OR SOAKING, SOAPY
WATER, RAISE WATER AND SANITIZING SOLUTION,
D. PROVIDING CLEAN WIPING CLOTHS AND FOLLOW PROPER STORAGE METHODS,
E. STORE SINGLE -SERVICE ARTICLES OFF THE FLOOR AND PROTECT FROM
CONTAMINATION WITH NO REUSE OF THEM.
5, WATER, SEWAGE AND PLUMBING
A. TO PROVIDE A SAFE AND UNCONTAMINATED HOT AND COLD WATER SOURCE
UNDER PRESSURE.
B. PROVIDE FOR MEANS OF DISPOSAL OF SEWAGE AND WASTE WATER THROUGH
PROPERLY INSTALLED AND MAINTAINED PLUMBING LINES.
C. INSTALLING BACK FLOW PREVENTIONS ON ALL WATER OUTLETS WHERE APPLICABLE.
6. TOILET AND HAND WASHING FACILITIES
A. ESTABLISHING SUFFICIENT NUMBERS OF THE ABOVE WHICH ARE READILYACCESSIBLE,
PROPERLY DESIGNED AND INSTALLED WITH SELL' -CLOSING. DOORS, ADEQUATE
FIXTURES IN GOOD CLEAN REPAIR WITH SANITARY TOWELS FOR LAND DRYING AND
WITH WASTE RECEPTACLES.
7. GARBAGE AND REFUSE DISPOSAL_
A. PROVIDING OUTSIDE REFUSE COLLECTORS WHICH ARE COVERED WITI SUFFICIENT
CAPACITY FOR THE VOLUME OF GARBAGE GENERATED WHICH ARE INSECT AND
RODENT PROOF, LEAK PROOF AND FREQUENTLY CLEANED.
8,. INSECT, RODENT AND ANIMAL CONTROL
A, PROVIDE FOR A WORK AREA WHICH HAS NO PRESENCE OF THE ABOVE AND IS
ACCOMPLISHED THRU U.S.D.A. APPROVED CHEMICALS BY AN ESTABLISHED AND
QUALITY PEST MANAGEMENT FIRM..
9. FLOORS WALLS CEILINGS LIGHTING AND VENTILATION
A. ALL FLOORS, WALLS AND CEILINGS MUST BE PROPERLY CONSTRUCTED, IN GOOD
REPAIR WITS CLEAN SURFACES INCLUDING ANY EQUIPMENT ATTACHED..
_ B. FLOORS SHOULD PITCH OR CONTAIN FLOOR DRAINS TO. PROVIDE FOR PROPER
DRAINAGE OF LIQUIDS.
C. LIGATING SHOULD BE THROUGHOUT AND PERVASIVE TO PROVIDE VISUALLY SAFE
WORKING ENVIRONMENT.
D. ALL LIGHTING EQUIPMENT SHOULD BE EITHER OF SHATTER PROOF MATERIALS OR
PROPERLY SHIELDED.
E. ALL ROOMS AND EQUIPMENT CONTAINED IN OUR BUILDING IS TO BE PROPERLY
VENTILATED TO PREVENT FROM EXCESSIVE HEAT BUILD-UP OR AIRBORNE FUMES OF
CLEANING CHEMICALS TO PROVIDE A COMFORTABLE AND SAFE WORK ENVIRONMENT.
10. OTHER OPERATIONS
A. ACTIVITIES WHICH MAKE USE OF TOXIC ITEMS ARE HANDLED ONLY BY PROPERLY
TRAINED EMPLOYEES WHICH FU- NCTIONALIZE THE STORAGE,. USE AND
IDENTIFICATION OF THE LABELING OF THE PRODUCTS. j
B. OUR PREMISES ARE MAINTAINED FREE OF LITTER, WITHOUT UNNECESSARY ARTICLES
IN WORK AREAS AND WITI CLEANING MAINTENANCE EQUIPMENT PROPERLY USED IN
- ITS AREA AND STORED. j
i
C. PROVIDING A PROPER RECEPTACLE FOR SOILED TOWELS, APRONS AND OTHER';
LINENS,
- 11, SAFETY
A. HAND HELD FIRE EXTINGUISHERS ARE CONSPICUOUSLY AVAILABLE THROUGHOUT
THE BUILDING WITH CURRENT INSPECTION TAGS.
B. TIIE OVERHEAD HOOD EXTINGUISHER SYSTEM IS TO BE PROPERLY INSTALLED AND
MAINTAINED WITH CURRENT INSPECTION TAGS.
C. EXISTS TO BUILDING ARE CLEARLY IDENTIFIABLE AND READILY ACCESSIBLE.
D. ALL ELECTRICAL WIRING AND GAS APPLIANCES ARE TO BE PROPERLY DESIGNED AND
INSTALLED, OF ADEQUATE CAPACITY AND IN GOOD REPAIR,
E. ALL FLAMMABLE OR COMBUSTIBLE MATERIALS ARE TO BE PROPERLY STORED.
12, GENERAL
A. POSTING OF ALL CURRENT LICENSES INA CONSPICUOUS PLACE, PROPERLY DISPLAYED
WITH A VALID FOOD MANAGEMENT CERTIFICATION.
B. COMPLYING WITH ALL FACETS OF THE CLEAN INDOOR AIR ACT.
C. ESTABLISH HIGH INTEGRITY IN THE PUBLISHING AND/OR ADVERTISEMENTS•RELATED TO
FOOD AND BEVERAGE SERVICES OFFERED WIICI MAY PROVIDE FALSE OR MISLEADING
STATEMENTS TO THE GENERAL PUBLIC.
THESE TWELVE TOPICS CONSTITUTE GREATER MIAMI .CATERERS FORMAI_ SANITATION
PROGRAM. IF ANY FURTHER CLARIFICATIONS ARE NEEDED, PLEASE DO NOT HESITATE IN
CALLING JOAN OLMO, VICE-PRESIDENT AT 633-4616. THANK YOU FOR YOUR
CONSIDERATION.
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