Food Allergies

Risk Category
Sanitizer

1. Are allergens stored safely and separately from allergen-friendly foods? 
Allergens are separated in storage areas and the same allergens are stored together. Allergens prone to spilling or becoming airborne (e.g. peanuts, tree nuts, flours) are stored on lower shelves. 
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Monthly Self Assessment 

Manager's Minute - Food Allergens 

Aramark Allergy Policy and Aramark Allergen Poster

SAFE Brief: Food Allergies 

Preventing Serious Allergic Reactions. 

Cleaning and Sanitation Quick Standard

Sanitizer Dispenser Log
Risk Category
Cross Contamination
Cross-Contamination

2. Are foods protected from cross-contamination? 

Foods and food-contact surfaces are protected from germs, dirt and cleaning chemical. Gloves are changes when needed. Tools and Cutting Boards are changed when moving from Ready to Eat foods to RAW foods.
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Risk Category
Personal Hygiene
Personal Hygiene

3. Are Employees wearing/changing gloves and Washing Their Hands when Needed?

Employees are wearing gloves when handling RTE foods. Washing hands before/between putting on gloves, after touching hair, face or body, and between changing tasks
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Risk Category
Personal Hygiene
Personal Hygiene

4. All Ill Employees are being excluded?

Employees experiencing Diarrhea, Vomiting, Sore Throat w/ Fever, Jaundice, or Infected Wound are excluded from food prep
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Risk Category
Temperature Control 

5. All refrigeration units maintained at or below 41°F

Verify temperature by checking the internal hanging thermometer
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Risk Category
Pest
Pests

6. Area is free of any pests / pest activity?

Using a flash light look for mouse droppings, gnawed packaging, and harborage areas. Look under storage racks, close to walls and under/on top of boxes
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Risk Category
Temperature Control 

7. Hot TCS foods held at or above 140°/ Cold TCS foods held at or below 41°F?

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Risk Category
Temperature Control 

8. Are all TCS Foods cooked to proper internal temperature?

Raw fish to 145°F, raw ground beef and pork to 160°F, raw poultry to 165°F, and microwaved foods to 165°F. Foods prepped on site are reheated to 165°F within 2 hours for hot holding. Foods from a sealed commercial package are reheated to 140°F for hot holding.
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Risk Category
Temperature Control 

9. Are all TCS foods cooled properly? 

Foods are cooled from 140°F to 70°F or below within 2 hours, and from 140°F to 41°F or below within 6 hours.
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Risk Category
Labeling

10. Are all TCS Foods properly labeled and not expired?

All Foods are labeled with name of product, open/production date, expiration date and employee initials.
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Risk Category
Documentation
Documentation

11. Are all cooking/holding/cooling logs properly completed?

Verification happens at appropriate intervals. And documented corrections are made when issues arise.
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Risk Category
Testing Equipment

12. Thermometers available and calibrated? 

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Contact Information