Frequently Asked Food Handling Questions in New Hampshire

What Are The Key Regulations And Guidelines Regarding Proper Food Handling Practices In Restaurants in New Hampshire?

1. All food service personnel must be trained and certified in food safety in accordance with the New Hampshire Food Code.
2. Food must be stored properly and separated to prevent contamination.
3. Temperature control is essential to ensure food does not spoil or become unsafe for consumption.
4. Proper hand washing and glove usage must be practiced by all food service personnel, especially when handling ready-to-eat foods.
5. All areas of the restaurant must be kept clean and free of any contamination or debris.
6. Equipment used to prepare food must be sanitized on a regular basis.
7. All food should be inspected for signs of spoilage or contamination before serving it to customers.
8. All potentially hazardous foods must be cooked to proper temperatures as outlined in the New Hampshire Food Code.
9. All leftovers must be discarded according to the New Hampshire Food Code guidelines.
10. All utensils and surfaces that come into contact with raw food must be cleaned and sanitized before being used for ready-to-eat foods.

Can You Explain The Importance Of Handwashing In Food Handling And The Recommended Steps For Effective Handwashing in New Hampshire?

Handwashing is the most important part of food handling and is a critical step in helping to prevent the spread of bacteria and other foodborne illnesses. The New Hampshire Department of Health and Human Services recommends following the following steps for effective handwashing:

1. Mójate las manos con agua tibia.

2. Apply soap and rub your hands together to create lather. Be sure to cover the backs of your hands, between your fingers, and under your fingernails.

3. Scrub your hands for at least 20 seconds.

4. Rinse your hands thoroughly under warm running water.

5. Dry your hands with a clean paper towel or air dryer.

It is important to wash your hands before preparing food, before eating food, after using the restroom, after handling raw meat, poultry, fish or eggs, after touching animals, and after handling garbage.

When Are Food Handlers Required To Use Gloves, And What Situations Might Warrant Bare Hand Contact With Food in New Hampshire?

In New Hampshire, all food handlers are required to wear gloves when handling ready-to-eat food. This includes foods that will not be cooked before being consumed such as salads, sandwiches, and sushi. However, bare hand contact may be appropriate when handling raw foods that will be cooked and served to the customer. If a food handler needs to make minor adjustments to food that is already ready to eat, they can use bare hands with the approval of the manager.

How Does The Health Department Ensure That Restaurants Prevent Cross-Contamination Between Raw And Cooked Foods in New Hampshire?

The New Hampshire Department of Health and Human Services (DHHS) works to protect the public’s health by providing guidance to food establishments to prevent foodborne illnesses. Through their Food Protection Program, they provide resources and guidance on proper food handling practices and sanitation, as well as training for food safety certification courses. They also inspect food establishments and provide enforcement action if necessary. To ensure that restaurants prevent cross-contamination between raw and cooked foods, they require all establishments to follow the food safety guidelines outlined in the New Hampshire Food Code. These guidelines include:

• Separating raw and cooked foods
• Keeping foods at the correct temperature
• Discarding any contaminated foods
• Properly washing hands before and after handling food
• Cleaning and sanitizing surfaces and utensils that come in contact with food
• Following proper cooking temperatures for all foods
• Avoiding cross-contamination between raw meats and other food items
• Providing proper labeling for all foods
• Using barriers such as gloves or tongs when handling ready-to-eat foods
• Following proper cooling procedures for cooked foods
By following these guidelines, restaurants can prevent cross-contamination between raw and cooked foods and keep their customers safe.

What Are The Critical Temperature Control Points For Hot And Cold Foods, And How Are These Temperatures Monitored And Maintained in New Hampshire?

Critical temperature control points for hot and cold foods in New Hampshire are determined by the FDA Food Code. For hot foods, the critical temperature control point is 135°F or above. For cold foods, the critical temperature control point is 41°F or below.

These temperatures can be monitored and maintained using a number of methods, including thermometers, temperature logs, time/temperature monitoring systems, and continuous temperature monitoring/recording systems. Additionally, employees can be trained to routinely check food temperatures with properly calibrated thermometers. Temperature logs should also be used to document all temperatures taken throughout the day. If any temperatures fall outside the critical temperature range, corrective measures should be taken immediately.

What Methods Should Restaurants Follow For Thawing Frozen Foods To Prevent Bacterial Growth in New Hampshire?

1. Thaw frozen foods in the refrigerator: This method takes the longest, but is the safest. Frozen foods should be placed in the refrigerator at 40 degrees Fahrenheit or below for several hours or overnight.

2. Submerge the food in cold water: Place frozen foods in a leak-proof bag and submerge in cold water in the sink or a container. Change the water every 30 minutes until thawed.

3. Use a microwave to thaw: This is not recommended in New Hampshire as it can lead to unevenly thawed food, which can lead to bacterial growth.

4. Use an oven to thaw: This method is not recommended in New Hampshire as it does not meet the temperatures necessary to prevent bacterial growth.

Can You Detail The Internal Cooking Temperatures Required For Various Types Of Foods To Ensure They’Re Safe To Consume in New Hampshire?

The following are the internal temperatures recommended by the USDA for safe consumption of various food items in New Hampshire:

Beef, Pork, Lamb, and Veal (steaks, roasts, and chops): 145°F (medium-rare), 160°F (medium), 170°F (well done)

Ground Beef, Pork, Lamb, and Veal: 160°F

Poultry (whole or ground): 165°F

Eggs: 160°F (cooked until yolks and whites are firm)

Fish: 145°F (or until flesh is opaque and separates easily with a fork)

Seafood (shrimp, lobster, crab): Cook until flesh is pearly or white.

Shellfish (clams, mussels, oysters): Cook until shells open.

How Do Restaurants Ensure That Foods Are Rapidly Cooled After Cooking To Prevent The Growth Of Harmful Bacteria in New Hampshire?

In New Hampshire, restaurants must ensure that foods are rapidly cooled after cooking to prevent the growth of harmful bacteria. Rapid cooling can be achieved by placing the cooked food in shallow containers and then placing the containers in an ice bath or using a blast chiller. Placing the cooked food in shallow containers allows for maximum air circulation and helps bring down the temperature quickly. If an ice bath is used, it should cover the containers completely to ensure rapid cooling. Blast chillers are commercial cooling machines that rapidly cool food to below 4°C (40°F) within two hours.

What Are The Recommended Guidelines For Reheating Cooked Foods To Guarantee They Reach A Safe Temperature in New Hampshire?

The New Hampshire Department of Health and Human Services recommends the following guidelines for reheating cooked foods to guarantee they reach a safe temperature:

1. Heat all foods to a minimum internal temperature of 165°F. This will kill any harmful bacteria that may be present.

2. Use an accurate food thermometer to check that food has reached the proper temperature.

3. Reheat food thoroughly and rapidly, using high temperatures and frequent stirring.

4. Divide large portions of food into smaller portions for quicker and more even heating.

5. Microwave foods on high power, and rotate or stir dishes regularly to ensure even heating throughout the food.

6. Follow manufacturer’s instructions on packaged foods.

7. Do not partially cook food with the intention of finishing it later, as this can create a perfect environment for bacteria growth.

How Do Buffet And Salad Bar Setups Adhere To Food Safety Practices, Including Temperature Control And Hygiene Measures in New Hampshire?

The New Hampshire Department of Health and Human Services (DHHS) Food Protection Program provides requirements for buffet and salad bar setups, including temperature control and hygiene measures. The following are important food safety practices to ensure buffet and salad bar setups adhere to DHHS regulations:

• Cold foods must be kept at 40°F or below in order to prevent bacteria growth. Salad bars must have either sneeze guards or barriers to protect food from contamination. Additionally, all cold foods should be labeled with its expiration date.

• Hot foods must be kept at 140°F or above; they also must be labeled with their expiration date.

• Foods that require cooking should not be served on a buffet or salad bar.

• All utensils, plates, and equipment used to serve food should be washed properly in hot soapy water between uses.

• Handwashing stations should be available for employees to use before and after handling food.

• Employees should wear gloves when handling food, and these gloves must be changed every 4 hours or when they become soiled.

What Protocols Are In Place To Handle Food Allergens, Both In Terms Of Proper Labeling And Preventing Cross-Contact in New Hampshire?

In New Hampshire, there are several protocols in place to handle food allergens. All packaged food must have an accurate and detailed ingredient list that includes allergens. Food must be labeled with a warning statement if the food contains any of the eight major allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.

Food establishments must also have written procedures in place to prevent cross-contact between food items containing allergens and those that do not. These procedures include using dedicated equipment and utensils for each allergen; training employees on proper allergen management; cleaning equipment and utensils after use with allergen-containing foods; and storing allergen-containing foods separately from non-allergen foods. Additionally, food establishments should have a policy in place to provide customers with allergen information upon request.

How Do Restaurants Ensure The Safety Of Seafood, Including Storage, Preparation, And Cooking Practices in New Hampshire?

1. Restaurants in New Hampshire must adhere to the Food and Drug Administration’s (FDA) “Fish and Fishery Products Hazard Guide” in order to ensure the safety of seafood. This guide recommends that restaurants store all seafood products at a temperature below 40°F and maintain temperatures between 34°F and 38°F in the refrigerator for cooked products. They must also regularly check the temperature of their refrigerators to ensure that seafood products are stored at the proper temperatures.

2. Restaurants should also inspect all seafood products for any signs of spoilage, such as off-odors, discoloration, or sliminess before they prepare or serve these items. If any of these signs are present, the product should be discarded immediately.

3. Restaurants should also make sure to cook all seafood products to an internal temperature of 145°F for 15 seconds. Any cooked seafood should be served immediately and not left out at room temperature for more than two hours.

4. Additionally, restaurants should make sure to use separate utensils, cutting boards, and other preparation surfaces when working with raw seafood in order to prevent contamination of ready-to-eat foods or ingredients.

5. Lastly, restaurants should make sure to clean and sanitize all surfaces that come in contact with raw seafood after use in order to prevent the spread of bacteria.

What Precautions Should Food Handlers Take When Dealing With Raw Foods Like Meats And Eggs To Prevent Contamination in New Hampshire?

1. Food handlers should always wear clean uniforms and aprons that are washed after each shift.

2. Hands should be washed before and after handling food, especially when dealing with raw food items.

3. All surfaces where food is prepared should be thoroughly and regularly cleaned with hot, soapy water.

4. Food should be cooked to the proper temperature and stored at the right temperature to avoid bacterial growth.

5. Raw meats, eggs, and other foods should be kept separate from cooked and ready-to-eat foods to avoid cross-contamination.

6. All food items should be stored in covered containers and used within the recommended timeframes.

7. Use separate cutting boards for raw meats, eggs, and other foods to avoid cross-contamination.

8. Utensils used for raw food should not be used for cooked or ready-to-eat foods and should be washed before use with other foods.

9. Refrigerate perishable items promptly and discard any food that has been out at room temperature for too long.

Can You Provide Insights Into Proper Cleaning And Sanitization Practices For Kitchen Equipment And Surfaces in New Hampshire?

1. Clean and sanitize all surfaces and equipment before and after use. Make sure to use hot, soapy water and a clean cloth to remove food debris and dirt.

2. For heavy-duty cleaning and sanitization tasks, use a commercial-grade disinfectant cleaner that is specifically labeled for use in food service establishments.

3. Rinse all surfaces with hot, clean water after cleaning and sanitizing.

4. Sanitize all surfaces with a chlorine-based sanitizer solution that is registered with the New Hampshire Department of Health and Human Services (NH DHHS). The concentration required to effectively sanitize is 200 ppm (parts per million).

5. Allow the sanitizer solution to air dry on the surfaces before use.

6. Follow manufacturer’s instructions when cleaning and sanitizing specific kitchen equipment and surfaces.

7. Clean the inside of refrigerators, freezers, and coolers after each use to ensure proper food safety and temperature control.

8. Clean and sanitize countertops, cutting boards, sinks, and other food preparation areas at least once per day or after each use.

9. Properly dispose of used cloths and paper towels used for cleaning in designated containers for trash or recycling.

10. Change the sanitizer solution as recommended by the manufacturer to ensure effective sanitation.

What Strategies Do Restaurants Implement To Prevent Pest Infestations And Maintain A Pest-Free Environment in New Hampshire?

1. Routinely inspect all areas of the restaurant and promptly treat any potential pest sightings.

2. Seal cracks and crevices around windows, doors, and other opening to prevent pests from entering.

3. Regularly clean and declutter the restaurant to remove potential pest hiding places.

4. Store food in sealed containers and keep them away from walls, floors, and other areas where pests can hide.

5. Consider using sticky traps to detect any signs of pests.

6. Use natural solutions like diatomaceous earth and boric acid to provide additional protection.

7. Have a professional pest control company regularly inspect and treat your restaurant for pests.

How Do Restaurants Address The Health Of Food Handlers, Including Reporting Illnesses And Maintaining Personal Hygiene in New Hampshire?

In New Hampshire, restaurants must abide by the Food Protection Rules and Regulations set by the Department of Health and Human Services. These regulations outline the requirements for proper health of food handlers, including reporting illnesses and maintaining personal hygiene.

1. Restaurants must require employees to report any illnesses to the Food Protection Program in their county or municipality. Employees must also notify the restaurant if they are diagnosed with any foodborne illness, such as Salmonella or E. coli.

2. Restaurants must provide and require employees to wear clean clothing and aprons when handling food.

3. Restaurants must ensure that employees wash their hands thoroughly after using the restroom, after handling raw food, and before serving any food or drinks to customers.

4. Restaurants must have procedures in place to ensure that sick employees are excluded from working in food preparation areas or handling food.

5. Restaurants must provide hand-washing sinks with soap and hot running water for employees to use throughout their shifts.

What Are The Best Practices For Storing Perishable And Non-Perishable Foods In A Restaurant Setting in New Hampshire?

1. Store perishable items, such as meats, fish, dairy products, and produce, on lower shelves in the cooler and away from any heat sources.

2. Label all food items with expiration dates and discard any food past its posted date.

3. Keep all perishables covered to prevent cross-contamination.

4. Rotate food items so the oldest products are used first.

5. Store non-perishable dry goods in airtight containers or labeled bags to ensure freshness and decrease the risk of contamination.

6. Store food away from any areas where hazardous materials may be present.

7. Ensure that the cooler is set to the correct temperature and that it is not overloaded with items to prevent spoilage (the temperature should be between 35-45°F).

8. Clean all equipment and surfaces regularly to prevent cross-contamination.

How Are “Use By” And “Sell By” Dates Determined For Food Products, And How Should Restaurants Interpret And Manage These Dates in New Hampshire?

Use by dates are determined by the manufacturer of the food product, based on their knowledge of how long the food item will maintain its quality and characteristic flavor, texture, and safety. Sell by dates are determined by the supplier or distributor of the food product, based on how long they expect the product to remain viable on store shelves.

In New Hampshire, restaurants should interpret and manage both use by and sell by dates in accordance with the regulations set forth by the New Hampshire Department of Health and Human Services. This includes storing food at correct temperatures, labeling food with expiration dates, and discarding all food products that are beyond their use by or sell by date. Restaurants should also make sure all employees understand how to interpret and manage these dates so they can ensure food safety.

What Training And Certification Programs Are Available For Food Handlers, And How Do They Contribute To Food Safety In Restaurants in New Hampshire?

The New Hampshire Department of Health and Human Services (DHHS) offers training and certification programs for food handlers in the state. These programs are designed to ensure that food handlers have the proper knowledge, skills, and abilities to handle food safely and prevent foodborne illness. The DHHS offers a two-hour Food Handler Certification Course, which teaches food safety concepts such as basic food handling safety, proper personal hygiene, cross-contamination, food temperatures, safe food storage practices, sanitation and cleaning, and how to handle raw foods.

The certification program is designed to help restaurants comply with state and local regulations regarding food safety. It also helps ensure that restaurant staff understand the importance of proper food handling practices in reducing the risk of foodborne illness. By completing the certification program, restaurant staff can be more aware of the risks associated with their work and have better knowledge of how to minimize those risks. The certification program also helps to create a professional atmosphere within the restaurant by creating a standard of safety and cleanliness that all employees must follow.

How Does The Health Department Work Collaboratively With Restaurants To Ensure Compliance With Food Handling Regulations And Address Violations in New Hampshire?

The New Hampshire Department of Health and Human Services works in close partnership with local health departments to ensure restaurants in the state are in compliance with food safety regulations. The New Hampshire Department of Health and Human Services provides technical assistance, food safety training, and guidance to local health departments. They also maintain a database of restaurant inspection reports and provide resources to help restaurants comply with food safety regulations.

When a local health department suspects or identifies a violation of food safety regulations at a restaurant, they will investigate the issue and work collaboratively with the restaurant to ensure compliance is achieved. During the process, they will provide guidance on corrective action, educate the restaurant staff on safe food handling practices, and issue citations when necessary. If the restaurant fails to comply with food safety regulations after multiple attempts to correct violations, they may be fined or have their operations suspended until corrective action has been taken.