Sanitation and Safety in Self-Operated Kitchens

The following is based on Health Department rules and guidelines. If you have any questions or concerns about the information provided, please don't hesitate to contact Matt Geenen, Assistant Manager for Student-Managed Kitchens.

Regular Cleaning
*All food preparation areas must be neat, uncluttered, and thoroughly and routinely cleaned. See the Cleaning Checklist that follows.
* All work tables and other work surfaces must be cleaned regularly. Pay particular attention to keeping cutting boards clean. They are porous and can trap germs--uncooked meat, especially chicken, can contain dangerous bacteria.
* Floors must be mopped regularly and spills should be wiped up immediately.
* Appliances and utensils such as mixers, slicers, cutters, blenders, toasters and can openers must be kept clean.
* Thoroughly clean soda and juice machines daily, including the drip tray and spigots.
* Garbage containers must be thoroughly and regularly cleaned.
* Refrigerators and freezers must be regularly cleaned and maintained in a sanitary manner at all times.
* No accumulation of clutter, rubbish, or debris should be permitted in the kitchen or pantry.
* All eating and drinking utensils should be thoroughly and regularly cleaned and subjected to an effective bactericidal rinse or 180° F temperature rinse water for at least 15 seconds.
* The stove must be regularly cleaned and good airflow maintained. To prevent fires,all grease ducts, hoods, and filters are required to be cleaned every week.

Food and Utensil Storage
* To reduce the risk of food poisoning, perishable food must be kept at temperatures less than 40° F for cold food or more than 140° F for hot food. Food left to stand between these temperatures becomes a host for rapidly multiplying bacteria.
* To avoid attracting pests, food must not be stored in open containers. This includes dry foods like grains, flour and beans. Use plastic containers with tight lids.
* Each bulk food item must have its own scoop (tin cans not acceptable).
* Tin cans must not be reused for food storage.
* Discard cracked eggs and any other opened food that could be contaminated. Eggs must be stored in the refrigerator at all times.
* All food must be stored separately from cleaning compounds, bleach, janitorial equipment, hazardous chemicals, or pesticides. This includes lighter fluid for a charcoal grill. All food must be stored at least 6" above the floor.
* Drinking glasses and cups must be stored lip up in cupboards which have scrubable shelves (stick-on vinyl papers are not permitted).

Kitchen Workers
* Facilities must be provided for proper, adequate handwashing, and kitchen workers should be made conscious of the need for frequent, thorough handwashing. No kitchen worker should begin or resume work after visiting the toilet without washing his/her hands.
* Any person working in a kitchen must bathe daily, wear clean clothing and be free of any cuts, burns, or evidence of communicable disease.
* Employee clothing must be stored away from food.

Preparing and Serving Food
* Wash hands and arms before handling or serving food and keep hands clean during food preparation.
* If a person planning to cook is sick (including sore throat or stomach virus), someone else should cook that day. An illness can be passed on through food.
* Skin infections can also contaminate food. Cuts or open sores should be covered with a bandage and then with water-proof gloves.
* Avoid touching food with your hands as much as possible; use utensils whenever feasible.
* When cooking chicken, wash it thoroughly; chickens are notorious for harboring bacteria. Wash hands and all utensils and surfaces, especially cutting boards, that were in contact with the chicken to prevent other foods being prepared from becoming contaminated.
* Cooked or perishable food should not stand around before serving. If it is not served immediately, cold food (including salad bar items) should be placed on ice for serving and hot food should be kept hot with a steam table.

General Health and Kitchen Safety
* By state law, no smoking is permitted in any kitchen or food preparation area. Signs indicating NO SMOKING must be posted.
* Knives and other sharp utensils must be safely stored.
* Your dish sanitizer must have its own sanitizing agent. Bleach is not an acceptable sanitizing chemical. Facilities will supply Eco-San where applicable.
* No food or beverage previously served to any person should be reused for preparation of food for human consumption.
* No dogs, cats, birds, or other pets may be kept in kitchen or dining room areas.
* To avoid fires, do not barbecue near or under any of the rooflines of your residence. Barbecue in a large open space.
* Do not store any items on shelves above burners or griddles.

Alert Facilities About Problems in These Areas
* Clogged sinks must receive immediate attention. The Health Inspector can close a kitchen that has a clogged drain, due to the extreme health hazard it poses.
* Kitchens must be fly-proof, doors self-closing, all windows and vent openings must be screened. Call Facilities if you have a pest problem. Use only non-toxic fly strips.
* The floors, walls, and ceilings must be smooth and scrubbable.
* Any cracked or peeling paint or plaster must be repaired immediately.
* All cutting boards and tables must be checked regularly for cracks; if cracked they must be repaired or replaced.
* Floors must be anti-skid and smooth, without holes and scrubable.
* All garbage grinders should be provided with a heavy rubber splash guard and a wooden device for pushing garbage into the grinder.
* At least one 6-pound BC fire extinguisher must be hung in a noticeable location in the kitchen.
* All commercial kitchens should be provided with an automatic fire extinguishing system (Ansul) which is capable of turning off gas and electrical supplies in case of fire.
* Refrigerators must be provided with thermometers and maintained at 40 degrees Fahrenheit or less at all times.

Kitchen Permits
All student-managed kitchens (including co-ops) must have a license to operate issued by the Santa Clara County Environmental Health Services Department. The permit must be posted in the kitchen and makes you subject to quarterly inspections from the health inspector. The permit costs $450 per year. The permit must be renewed yearly--the County levies a fine of 50% of the fee fine if a permit is not renewed on time (that's $225!). Once a kitchen is licensed permit renewal information will be sent to you directly from the County.
Please provide Matt Geenen, the Assistant Manager for Student Managed Kitchens copies of health inspection reports for help with correcting problems immediately.