Martin Bros. Food Safety Toolkit

TOOLKIT DOWNLOAD INCLUDES:

POSTERS

Post these resources throughout your organization to help remind your staff of common best practices.

• 3-Sink Dishwashing
• 10 Handwashing Facts
• Avoid Bare-Hand Contact
• Can Safety
• Clean and Sanitize Ice Machine
• Clean-up and Disinfection Procedure for Bodily Fluids
• Cool Food in Two Stages
• Dishmachine Deliming Procedures
• Employees Must Wash Hands Instructions
• End Cooking Temperatures
• Feeling Sick
• Flatware Presoak and Washing Procedures
• Hair Net Required
• High Temp Dishmachine Guidelines
• Leftover Logic
• Low Temp Dishmachine Guidelines
• Procedure for Cleaning & Sanitizing Tables
• Proper Cold Food Storage
• Proper Ways to Serve Food
• Reheat Food for Hot Holding
• Stop Employees Must Wash Hands
• Tips to Help You Stay Pest Free
• Use of Thermometer
• When to Wash Hands

LOG SHEETS

These tools will help you to track and organize temperatures and schedules in one place. Print them again and again for reuse.

• Cleaning Schedule and Procedures
• Daily Food Temp
• Dishwashing High Temp
• Dishwashing Low Temp
• Quat Sanitizer
• Refrigerator-Freezer Temperature