Risk Management in Food Safety and Sanitation PDF

RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION Food Safety and Sanitation Foodborne illness - Is the sickness that will be experience when they eat contaminated food - Foodborne illness happens and it adversely affects the health of everybody - Foodborne...

RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION Food Safety and Sanitation Foodborne illness - Is the sickness that will be experience when they eat contaminated food - Foodborne illness happens and it adversely affects the health of everybody - Foodborne illness resulted in major economic impact. These costs occur in the form of medical expenses, lost work and reduced productivity Why does all of this have to do with me? - It is the responsibility of every food establishment, owner, manager, and employee to prepare and serve safe and wholesome food and preserve their clients’ confidence. - Foodborne illness can be prevented if the basic rules of food safety are routinely followed Who are at risks to foodborne illness? The very young Pregnant of lactating women The elderly People with impaired immune system Contamination - The presence of substance or conditions in the food that can be harmful to humans - Foods can become contaminated at a variety of points as the food flows from the farm to the table - Measure to prevent and control contamination must begin when food is harvested and continue until the food is consumed Microorganisms - Most common types of food contamination Bacteria Viruses Parasites Fungi - The microbes must be controlled in the food establishment that causes foodborne illness and food spoilage A New Approach to an Old Problem - FDA Food Code recommends using the Hazard Analysis Critical Control Point (HACCP) system as a means of ensuring food safety. - The HACCP system follows the flow of food through the food establishment and identifies each step in the process where contamination might cause the food to become unsafe - Facility Planning and Design – a well planned facility with suitable layout is essential for the smooth operation of any food establishment - Keeping it clean and sanitized (Cleaning is concerned with the removal of visible soil from the surfaces of equipment and utensils while sanitized involves reducing the number of disease-causing microorganisms on the surface of equipment and utensils to acceptable public health levels). - Accident prevention and crisis management- ensuring a safe environment for employees and customers requires continues monitoring, but the rewards make it worth the effort - Education and training are key to food safety- the prevention of foodborne illness begins with the knowledge of where contaminations come from, how they get into food, and what can be done to control or eliminate them  - Government role in Food Safety- government regulation in food safety is to oversee the food-production system and protect food that id intended for human consumption - Food Industry role in Food Safety – overseeing the safety of its own processes and products. Occupational and Safety Hazards Occupational Hazards: - The place you work can sometimes be hazardous to your health, even fatal. In 2019, there were 5,333 fatal work injuries recorded in the United States, according to the U.S. Bureau of Labor Statistics. - Fishing, hunting, logging, aviation, roofing, construction, and waste management industries have higher-than-average on-the-job death rates. Transportation incidents accounted for the largest share of deaths, at more than 2,100, followed by falls, slips, and trips; exposure to harmful substances and environments; unintentional overdoses due to nonmedical use of drugs or alcohol; and fires and explosions. Types of Occupational Hazards An “occupational hazard” is any workplace condition that causes a risk to employee health. The Occupational Safety and Health Administration (OSHA), the government organization in charge of keeping workers safe, has defined six main categories of occupational hazards: 1. Safety This category includes any condition, substance, or object that can injure a worker, like working from heights, spills on floors, machinery with moving parts, confined spaces, steep stairs, or exposed electrical wiring. 2. Chemical There are many kinds of hazardous chemicals and toxins in different workplaces, including environmental smoke, cleaning products, acids, pesticides, carbon monoxide, and flammable liquids. 3. Biological In some settings, such as farms, zoos, hospitals or medical offices, or veterinary clinics, workers can be exposed to biological health hazards like blood, fungi, mold, viruses, animal droppings, and insect bites. 4. Physical These are hazards in the environment that can harm your body without you actually touching it, like radiation, prolonged exposure to sunlight, extreme high or low temperatures, and loud noise. 5. Ergonomic These hazards put strain on your body over a period of time. You may just feel sore or cramped in the short term, but repeatedly sitting or standing in awkward positions or completing the same movements over and over, across a long period of time, can lead to long-term injury and illness. 6. Work organization hazards Workplace violence, discrimination, lack of respect, sexual harassment, and other conditions are hazardous to mental, emotional, and physical health. Who Protects Workers? - With so many potential risks to employee health in the workplace, who’s in charge of protecting workers from these hazards? A few organizations that have this responsibility. The law that established OSHA entitles workers to a safe workplace, and it offers protections including the right to: Receive workplace safety and health training in a language you understand Work on machines that are safe Receive required safety equipment, such as gloves or a harness and lifeline for falls Be protected from toxic chemicals Request an OSHA inspection, and speak to the inspector Report an injury or illness, and get copies of your medical records Review records of work-related injuries and illnesses See results of tests taken to find workplace hazards Tips for Workplace Safety How can you be sure you’re working in a safe, healthy environment? Specific tips for a safe workplace depend on the exact type of work you do and the place you do it in. But there are some principles that apply no matter where you work or what your job is. Keep your work area neat and free of clutter that could cause an accident. Dress appropriately for the job, including personal protective equipment (PPE) if necessary. Lift, bend, and stretch carefully to avoid injury. Don’t operate tools, equipment, or machinery that you have not been trained to use. Do not use alcohol or drugs on the job. Take breaks as needed. Know and follow all emergency procedures, including locations of emergency exits, first-aid kits, and fire extinguishers. Safety Hazards: - The National Safety Council has a team of consultants who travel across the country – and the world – to visit worksites and conduct safety audits. But no matter where each team member is, chances are good that he or she will spot one or more of seven common safety hazards. Seven Common Safety Hazards: 1. Working at height It shouldn’t be a surprise that Dankert, Harrington and George frequently spot hazards associated with working at height. Bureau of Labor Statistics data shows that falls to a lower level accounted for 14 percent of all fatalities in 2014, and OSHA standards related to scaffolding and ladders are regularly among the most frequently cited violations.  Employers need to identify all locations where fall protection is necessary – as well as where the engineered anchor points are – and train employees and regularly audit the fall protection program, she said. 2. Poor housekeeping Clutter blocking fire exits, aisles and emergency exits is a housekeeping problem that George, who is based in the United Kingdom as NSC’s manager of international consulting services, sees often. Another common problem? Over-stacking loads on racks in a warehouse that bring them too close to a sprinkler head, which can limit the sprinkler’s efficiency in an emergency. Clutter, leaks or standing water also can contribute to slips, trips and falls. Workers shouldn’t wait for housekeeping or sanitation crews to take care of these issues, Instead, they should clean as they go. “Just because it’s a dirty process doesn’t mean you shouldn’t clean up spills,” 3. Electrical – Extension cords Blocked breakers aren’t the only electrical hazard. Many electrical risks are related to inappropriate use of extension cords. using multiple extension cords or power strips for a device. It was almost like Christmas tree lights,” she said. “All you really saw were all these electrical cords everywhere.” Because the employer is a developer of prototype equipment, the layout of the manufacturing floor was regularly being changed. And in most other aspects, the employer was conscientious about safety – the extension cords being used were new and heavy-gauge, and the facility was very clean. Employers should assess whether extension cords are truly being used for temporary measures – perhaps to power a fan on an especially hot day. 4. Forklifts What’s a leading cause of forklift-related hazards in the workplace? What dictates their activity is production, “They’re all under pressure, and when you’re under pressure, they start taking shortcuts.” Shortcuts include driving with too large of a load or driving distracted. The end result may be hitting a rack, damaging a wall or product, or even injuring a co-worker. The forklift driver is re-trained, re-tested and then put back into the system. But employers fail to identify the root cause, which often is not enough staff or trucks to manage the current workload. 5. Lockout/tagout Proper lockout/tagout procedures can help prevent serious injuries, but only if those procedures are followed. “A lot of organizations, they’ve got the best procedures in place, but it’s the implementation of the procedures that fails,” Even if all lockout/tagout steps are followed, faulty equipment can still lead to failures. The equipment was locked out, but the instruments he was using to check the system were tampered with and failed to read that the system was live and not isolated. The worker touched a live cable, causing a third-degree burn. Violation of lockout/tagout procedures often boils down to three reasons: 1. Complacency (Contentment)  2. A rush to finish the work 3. Being unfamiliar with the equipment Employers need to train employees on lockout/tagout and ensure they’re qualified to carry out the procedures 6. Chemicals Chemicals can be expensive, and workers in some industries may never know when they’ll need to use a certain chemical again in the future. But according to Harrington, this kind of thinking can lead to serious hazards. 7. Confined spaces Confined spaces can present a number of hazards. George said many tragedies involving confined spaces have occurred because an employer didn’t issue a permit or failed to carry out a risk assessment. Personal Habits of Food Service Worker - In today’s environment, it seems that personal appearance remains a key driver for employee identity. - All food service employees must follow standard operating procedures. - It is very important that head start food workers practice personal hygiene to reduce the risk of foodborne illness - Knowing how to control and maintain personal hygiene is substantial to any food service operation Employee Health - A worker with an illness such as a cold, cough or infection, or other communicable disease, cuts or burns could easily contaminate food. An employee who has been exposed to an infectious disease should consult a doctor before returning to work. Some persons may appear healthy but still harbor bacteria that can contaminate food. These people are called “carriers” Working while ill is also a common but unfortunate practice due to the need for continued income and employees feeling good enough to work, but bad enough to spread their germs! Personal Hygiene - May be described as the principle of maintaining cleanliness and grooming of the external body. Set of practices associated with the preservation of health and healthy living. Deals with the promotion and preservation of health. Prevention of the spread of disease. A condition or practice conducive to the preservation of health, as cleanliness Habits Hair - Question When you see someone with really greasy or flaky hair, what is your first response? - Hair under personal hygiene Washing your hair every day or every other day can help control oily hair. Each strand of hair has its own sebaceous (oil) gland, which keeps the hair shiny and waterproof. Body Odor - Questions Do you have a body odor? In what situation do you feel that people’s body odor become unbearable? - Body Odor under personal hygiene Due to puberty, perspiration and sweat takes place that secretes different chemicals into the sweat the has a different odor/smell. The best way to keep clean is to bathe or shower every day, use a deodorant & a perfume. Teeth - Questions What are some ways to keep your teeth clean? - Why is it important? - Brushing under personal hygiene. Brushing and flossing properly, along with regular dental checkups, can help prevent tooth decay and gum disease. Brushing also stimulates the gums, which helps to keep them healthy and prevent gum disease. - Bad Breath under personal hygiene. Bad breath is caused by odor-producing bacteria that grow in the mouth. When a person doesn’t brush and floss regularly, bacteria accumulate on the bits of food left in the mouth and between the teeth. Healthy Food Handler Food Handler - Anyone who handles food or items that may come into contact with food, such as eating and drinking utensils All food handlers are legally obliged to comply with the health and hygiene requirements set out in the Food Safety Standards. Hygiene Requirements of Food Handlers - Take all practicable measures to ensure the body Take all practicable measures to prevent unnecessary contact with ready to eat food Ensure clothing is clean Must not eat, sneeze, blow, cough , spit or smoke around food or food surfaces Wash hands whenever hands are likely to be a source of contamination Wash hands before working with ready to eat food after handling raw food. Employer’s Responsibility - A food business must ensure food handlers do not handle food if there is a possibility of contamination through food-borne illness. A food business must maintain easily accessible hand washing facilities and supplies of warm running water, soap or other items to thoroughly clean hands. A food business must ensure food handlers have skills and knowledge in food safety and food hygiene matters relevant to their work. Personal Habits of Food Workers - Workers who have a cold, the flu or another communicable illness should inform their supervisor and not handle food. Report to work in good health, clean and dressed in clean attire. Change apron when it becomes soiled. Keep fingernails trimmed, filed and maintained. Bathe daily, using deodorant and washing hair regularly. The habit of not wearing any jewelry while handling food Treat and bandage wounds and sores immediately. When hands are bandaged, wear single-use gloves to cover the bandage. Do not chew gum while on duty. Wear suitable and effective hair restraints while in the kitchen. Personal Habits - Cleanliness The outer clothing of all employees must be clean. Employees must maintain a high degree of personal cleanliness during all periods of duty. Hair nets, head bands, caps or other effective hair restraints must be worn by all persons engaged in the preparation and service of food to keep hair from food and food-contact surfaces. - Clothing Shoes and clothing must be comfortable in order to avoid fatigue, poor posture and to prevent accidents. Garments should not be too loosely (falling) or tightly worn. - Hand Washing Employees must wash their hands and exposed portions of their arms Personal Habits : Finger nails Food employees must keep their fingernails trimmed, filed, and maintained Many germs get caught underneath long nails and can get into food while it is being prepared; once there, they will multiply, causing the food to become contaminated. - People in Kitchens Only authorized individuals, necessary for the operation of the food service establishment, or as part of an organized educational event, are allowed to be in the food preparation or utensil washing areas Personal Habits : Cleaning Procedure Food employees must clean their hands and exposed portions of their arms Thoroughly rinse with clean water Employees must pay particular attention to the areas underneath the fingernails and between the finger - Smoking Employees must not smoke or use tobacco in any form while working in the preparation Smoking is not permitted in food storage and preparation areas or in areas where utensils are cleaned or stored Personal Habits : Illness Disease can be passed from person to person As a food service employee, your health habits affect you and your work and the health of those around you Management and Supervisory Safety Responsibilities ACCIDENTS HAVE MANY COSTS NOT USUALLY TRACKED LOSS OF MANPOWER RETRAINING COSTS DAMAGED OF MATERIALS / EQUIPMENT LOWER MORALE LOSS OF PROFITS ACCIDENT PREVENTION Preventing accidents is critically important Supervisor plays a key role Supervisors need to deal with many issues Certain techniques are useful to effectively lead others e.g., DuPont, BBS This session reviews these tools / techniques to assist you as a supervisor THE SUPERVISORS ROLE TRAINS PEOPLE COMMUNICATES SETS THE EXAMPLE ENFORCES RULES ENCOURAGES POSITIVE BEHAVIOR INVESTIGATES ACCIDENTS SIGNS OF A LEADER Commands respect Exhibits respect for others Capable of clear communication Trains effectively Has good listening skills Gives feedback Follows up Understands Human Behavior FACTORS INFLUENCING SAFETY Management Systems- Policies, Procedures, Pro-Active Safety, Culture Work Factors- Facilities, tools, equipment and materials, housekeeping, physical hazards Human Element- Behaviors, Skills, knowledge, abilities, intelligence, motives HUMAN ELEMENT Most safety programs deal with physical factors easiest to identify and correct Can only do a partial job at best human element is always present Examine human behavior as it relates to Safety how why workers commit unsafe acts correct the human behavioral aspect FOCUS ON BEHAVIORS, NOT ATTITUDES Unsafe Behaviors should be your focus failure to use PPE, safe guards, procedures. These are observable and can be changed Most Safety programs try to change attitudes carelessness, laziness, bad attitude. not directly observable, hard to change CORRECTING HABITS Reminders and repetitions of 100 Safe behavior Enforcement is Required Walk the Talk Use disciplinary action if needed Up to Including Termination Positive Reinforcement is the most effective method Praise the employee for Safe Behavior Set a good example yourself Walk the Talk Catch your people doing something Right – Rewards  FOODBORNE ILLNESS - Foodborne illness is the sickness that some people experience when they eat contaminated food. It impairs performance and causes discomfort. The leading factors that contribute to foodborne illness are temperature abuse, poor personal hygiene practices, and cross contamination. - Most cases of foodborne illness in retail food establishments are caused by foods that have been: Exposed to unsafe temperatures Handled by infected food workers who practice poor personal hygiene Exposed to disease-causing agents by contamination and cross contamination Prevention of foodborne illness Foodborne illness can be prevented if the basic rules of food safety are followed. Foodborne disease outbreak is defined as an incident in which two or more people experience a similar illness after eating a common food. FOODBORNE HAZARD - Unsafe food is usually the result of contamination, which is the presence of harmful substances in the food. Some food safety hazards are caused by humans or by the environment. Others can occur naturally. - Potential hazards to food safety are divided into three categories. 1. Biological hazards include bacteria, viruses, parasites and fungi. 2. Chemical hazards are toxic substances that may occur naturally or maybe added during the processing of food 3. Physical hazards are soft foreign objects in food that can cause illness and injury. Biological Hazards - Acquired from disease-causing microorganisms and the poisonous toxins they may produce - They are far the most dangerous foodborne hazard in the food service and food retail businesses. - These include harmful microorganisms seen only under the microscope such as: Bacteria Viruses Parasites Molds Yeast And the biological substance prion, a protein molecule Other living organisms such as: ▪ Insects ▪ Rodents ▪ Farm animals ▪ Domestic pets ▪ Birds ▪ Fish and plants Foodborne Illnesses: - Generally classified as: Infection Intoxication Toxin-mediated infection Infection - Occurs when a living microorganism is ingested as a part of food. After ingestion, the microorganisms attach themselves to the gastrointestinal tract and begins to grow. - This can lead to common foodborne illness symptoms like diarrhea. In some, instances, the microorganisms may be carried by the bloodstream from the gastrointestinal tract to the other parts of the body. Foodborne viruses and parasites are good examples of microorganisms that can cause infection. is Salmonella spp. What is alcohol intoxication? - Acute alcohol intoxication is a condition associated with drinking too much alcohol in a short amount of time. It’s also called alcohol poisoning. - Alcohol intoxication is serious. It affects your body temperature, breathing, heart rate, and gag reflex. It can also sometimes lead to coma or death. - Both young people and adults can experience alcohol poisoning. The condition is usually linked to drinking too many alcoholic beverages. But in some cases, people with this condition might have accidentally or intentionally drank household products containing alcohol, such as mouthwash or vanilla extract. - Alcohol intoxication is considered a medical emergency. If you think someone is experiencing alcohol poisoning, seek emergency medical attention immediately. What are the symptoms of alcohol intoxication? - Alcohol intoxication can occur quickly over a short amount of time. When a person is consuming alcohol, you might notice different symptoms. These symptoms are associated with different levels, or stages, of intoxication. - The stages of intoxication differ from person to person because they’re based on age, sex, weight, and other factors. - But generally, the seven stages of alcohol intoxication and their symptoms include the following: 1. Sobriety or low-level intoxication If a person has consumed one or less drinks per hour, they’re considered to be sober, or low-level intoxicated. At this stage of intoxication, the person’s behavior will be normal with no visible signs of intoxication, such as slurred speech or delayed reaction time. Their blood alcohol content (BAC), which measures how much alcohol is in the bloodstream, will be very low at 0.01 to 0.05 percent. 2. Euphoria If a person has generally consumed two to three drinks as a man or one to two drinks as a woman in an hour, they’ll enter the euphoric stage of intoxication. Some symptoms include: ▪ an increase in chattiness and confidence ▪ a delayed reaction time  ▪ decreased inhibitions Most people call this stage of intoxication being “tipsy.” A person’s BAC at this stage might range from 0.03 to 0.12 percent. Note that a BAC of 0.08 percent is the legal limit of intoxication in the United States. A person can be arrested for driving with a BAC above this limit. 3. Excitement At this stage, a man might have consumed three to five drinks in an hour, or two to four drinks for a woman. At this time, a person will begin to experience emotional instability and a significant loss of coordination. Other symptoms include: ▪ a loss of judgment and memory ▪ vision problems ▪ loss of balance ▪ Drowsiness A person will appear visibly “drunk” at this stage. They’ll have a BAC of 0.09 to 0.25 percent. 4. Confusion If a man consumes more than five drinks or a woman more than 4 drinks in an hour, they’ll enter the next stage of intoxication: confusion. This stage of intoxication is marked by emotional outbursts and a major loss of coordination. The person may not be able to stand up, may stagger when walking, and will likely be extremely confused about what’s going on. People in this stage of intoxication are very likely to forget things happening around or to them. They might “black out” without actually losing consciousness and may not be able to feel pain. This makes them at risk of injury. At this stage, a person’s BAC is very high. It’ll range from 0.18 to 0.30 percent. 5. Stupor At this stage, a person no longer responds to the things happening around or to them. A person won’t be able to stand or walk. They may completely pass out or lose control over their bodily functions, becoming incontinent or vomiting uncontrollably. They may also experience seizures or have blue-tinged or pale skin. Their breathing and gag reflexes will likely be impaired. This stage can be very dangerous and even fatal if a person chokes on their vomit or becomes critically injured. Any of these symptoms are signs that immediate medical attention is necessary. At this stage, a person’s BAC will range from 0.25 to 0.4 percent. 6. Coma This stage is extremely dangerous. A person’s breathing and blood circulation will be extremely slowed. Their motor responses and gag reflexes are nonfunctional, and their body temperature drops. A person at this stage is at risk of death. Their BAC will measure in at 0.35 to 0.45 percent. Emergency medical attention is necessary at this point to avoid death and severe health problems. 7. Death At a BAC of 0.45 percent or above, a person is likely to die from alcohol intoxication.  It may seem like a person has to drink a lot to get to this stage. But if a person drinks very quickly, they can get to this stage before long. The Centers for Disease Control and Prevention estimates excessive alcohol use causes approximately 88,000 deaths annually Trusted Source in the United States. TOXIN MEDIATED INFECTION - A toxin-mediated infection is a disease that results from eating food containing live germs. These kinds of germs would colonize the stomach or intestine, making toxin as they live and grow. The toxin produced inside the body causes the food borne illness symptoms. - Example: Shiga toxin-producing Escherichia coli (STEC), Shigella spp., Clostridium perfringens, Clostridium botulinum in infants. TOXIN MEDIATED INFECTION Symptoms - Thus, the incubation period is generally rather long, usually measured in days compared to hours for most foodborne intoxications. - Symptoms of infection usually include: diarrhea Nausea vomiting abdominal cramps. Fever is often associated with infection Food Flow - The path food takes from receiving and storage through preparation, cooking, holding, serving, cooling, and reheating. Food Product Flow - There are 8 stages in the flow of the food through your establishment: 1. Purchasing and receiving 2. Storage 3. Preparation (including defrosting) 4. Cooking 5. Cooling 6. Hot and cold holding 7. Reheating 8. Serving 8 Steps of Food Flow 1. Purchasing and receiving All food must come from approved sources. Homemade or uninspected food is not allowed. Inspect all incoming food for torn, damaged or stained boxes.  Inspect the condition of the delivery truck. Check the temperature of incoming food. Refrigerated foods must be at 4ºC (40ºF) or less. Frozen food must be at -18ºC (0ºF) or less. 2. Storage General ▪ Practice F.I.F.O. (First In, First Out) ▪ Store chemical products away from food products. ▪ When foods are repackaged, clearly label and date container. ▪ All food containers must be properly covered. Refrigeration Storage ▪ All refrigeration units must have an accurate indicating thermometer. ▪ Temperatures must be maintained at 4ºC (40ºF) or less. ▪ Store all raw foods below cooked or ready to eat foods to prevent cross contamination. ▪ Avoid packing refrigerator full, air needs to circulate to maintain proper temperature. Freezer Storage ▪ Must be maintained at -18ºC (0ºF) or less. Dry Storage ▪ Keep food at least 15cm (6in) off the floor to facilitate cleaning and to easily identify rodent problem 3. Preparation Wash your hands before beginning preparation and in between tasks. Prepare food in small batches. Prevent cross contamination by cleaning and sanitizing utensils and work surfaces in between tasks, or by using color coded cutting boards for different foods.  Prepare the food as close to serving time as possible. Thawing/Defrosting Food can be safely defrosted: ▪ In the refrigerator; ▪ Under cold running water; ▪ In the microwave on the defrost cycle; ▪ Raw food defrosted should not be refrozen; ▪ Use item within 2 days. Microwave Cooking Hot and cold spots - if no rotating base on the microwave physically stop the cooking process and turn the food occasionally. Check internal temperature at 3 different sites. Place thicker portions of food toward the exterior of the microwave dish. Ensure the containers are microwave safe. 4. Cooling Food should be cooled from 60ºC (140ºF) to 4ºC (40ºF) within 4 to 6 hours. It can take hours, if not days, for large quantities of food to cool to appropriate temperatures. Suggestions of how to reduce cooling times: ▪ Place pots of food in an ice water bath. ▪ Divide large quantities of food into smaller containers 10cm (4in) in depth. ▪ Stir frequently. ▪ Slice or divide large cuts of meat into smaller pieces. ▪ Place in the refrigerator and once it cools to 4ºC(40ºF) cover the container. 5. Hot and Cold Holding Proper Hot Holding Maintain temperature of hazardous food above 60°C (140°F). Check internal temperature of the food using a metal stem probe thermometer every 2 hours. Never cook or reheat food in hot holding equipment Proper Cold Holding Keep food cold in refrigerated display units or on ice. The internal temperature of the food must be maintained at 4ºC (40ºF) or less 6. Reheating Reheat cold hazardous food to original cooking temperature. Reheat quickly on or in the stove. Never reheat slowly over several hours in hot holding units. Place food in/on stove or in microwave to reheat then place in hot holding units. 7. Serving Prevent cross-contamination by ensuring servers take appropriate personal hygiene measures (e.g. Hand washing, no direct contact with food). Ensure clean and sanitized utensils are used. Do not stack plates when serving meals to customers. Ensure service areas kept clean, and regularly wipe down menus. If transporting foods, ensure vehicles are clean and foods are held at proper hot or cold holding temperatures.