Food safety answers for Utah kitchens, each with its rule.
Plain answers for opening day, a normal shift and a bad one.
New here? Start with one of these.
Opening a business
Licenses, permits, plan review and what it costs, in the order you do them.
Daily rules
Temperatures, dates, handwashing and cleaning: the rules every shift follows.
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How long should food workers wash their hands?
The whole wash takes at least 20 seconds.
When do food handlers have to wear gloves?
Any time they touch ready-to-eat food, food that won't be cooked again.
What are the minimum cooking temperatures for meat?
Poultry 165°F, instant. Ground meat like burgers 155°F for 17 seconds.
How fast do you have to cool cooked food?
Cooked food cools in two stages, 6 hours in all.
What temperature do you reheat food to?
Reheat cooked and cooled food to 165°F, within 2 hours.
How do you thaw frozen food safely?
There are four safe ways to thaw frozen food.
What is the 4-hour rule for food?
Food may sit out without temperature control for up to 4 hours.
How long can food stay in a restaurant fridge?
Ready-to-eat food made on site keeps 7 days at 41°F or below.
What goes on a food label in a restaurant?
A label names the food, its use-by date and how to store it.
What order should food be stored in a fridge?
Store food top to bottom by the temperature it's cooked to.
What is FIFO in food storage?
First in, first out: always use the oldest stock first.
What temperature should food be received at?
Cold food arrives at 41°F or below; hot food at 135°F or above.
What are the 9 major food allergens?
The 9: milk, eggs, peanuts, tree nuts, soy, wheat, fish, crustacean shellfish, sesame.
What is allergen cross-contact?
Cross-contact is an allergen getting into food that shouldn't have it.
What is the difference between cleaning and sanitizing?
Cleaning removes dirt; sanitizing kills germs, and sanitizer can't work on a dirty surface.
How often should sanitizer buckets be changed?
Test the sanitizer bucket when you mix it and every 2 hours.
Where do cleaning chemicals go in a restaurant kitchen?
Store chemicals below and away from food, never on a shelf above it.
Can the restroom mop be used in the kitchen?
No. Keep two labeled sets of cloths, sponges and mops.
Can food handlers wear jewelry or nail polish?
Only a plain band, like a wedding ring, stays on hands and arms.
Can you taste food while you cook in a restaurant?
Yes, with a clean utensil used once.
How do you keep pests out of a restaurant?
Close the ways in, and take away food, water and shelter.
How do you transport hot food and keep it hot?
Hot food stays at 135°F or above the whole trip.
What are the food safety rules for a buffet?
Cover buffet food with sneeze guards, lids or cases.
When something goes wrong
A sick cook, a power outage, a mouse: what to do right now, and what to write down.
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When can a sick food worker come back to work?
With no diagnosis, they come back after 24 hours with no vomiting or diarrhea.
How do you clean up vomit in a restaurant?
Stop food service nearby and throw out open food within about 25 feet.
What are the signs of mice or roaches in a restaurant?
Mouse droppings are dark and about ¼ inch; rat droppings are ½–¾ inch.
What do you do if you cut yourself in a restaurant kitchen?
Step away from the food, then wash and bandage the cut.
Free templates & checklists
Print them, fill them in, keep them by the door. The safety checklists download with no email.
Equipment care
How to clean and check the machines: the espresso machine, the dish machine, the sink and the thermometer.
How do you use a 3-compartment sink?
Wash, rinse, sanitize, then air-dry. Sink 1: detergent and water at 110°F or hotter.
What temperature should a commercial dishwasher be?
It depends on the machine. A single-temperature stationary rack rinses at 165°F to 194°F, measured at the manifold.
How do you calibrate a food thermometer?
Put the probe in a glass of crushed ice and cold water.
Permits & training
Food handler permits, manager certificates, and the records the inspector asks to see.
At home
Your own kitchen: cleaning the fridge, how long leftovers keep, and stains on aprons and uniforms, step by step, with the source for each step.
How do I get coffee out of an apron or uniform?
Coffee is a plant stain. Cool water first.
How do I get grease and oil out of an apron or uniform?
Grease needs the hottest water the cloth can take.
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How do I get tomato and ketchup out of an apron or uniform?
Push the stain out the way it came in: from the back.
How do I get blood out of an apron or uniform?
Blood is a protein stain. Heat sets it, so only cold water.
How do I get milk and dairy out of an apron or uniform?
Milk is a protein stain. Heat cooks it into the cloth, so no hot water first.
How do I get egg out of an apron or uniform?
Egg is a protein stain. Heat cooks it into the cloth.
How do I get chocolate out of an apron or uniform?
Chocolate is food plus fat. Scrape, then cool water, then an enzyme or prewash product.
How do I get mustard and turmeric out of an apron or uniform?
Mustard is a dye stain. Dye stains can be very hard to remove.
How do I get sugar and syrup out of an apron or uniform?
Sugar browns when heated, so flush it out before any heat.
How do I get tea out of an apron or uniform?
Tea is a plant stain, like coffee.
How do I get red wine and berry out of an apron or uniform?
Fruit and wine stains are set by soap.
How do I get sweat out of an apron or uniform?
Sweat can change the color of the cloth.
How do I get bleach spots out of an apron or uniform?
Bleach takes the color out of cloth.
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