You are working in the dish room and the manager would like you to take out the kitchen garbage. To set up a safe routine, drag actions that should be part of this routine to the numbered position on the clipboard so that the correct order is shown. Hint: not all actions should be used.

Routine: Make Food Safety a Habit

Manage Interruptions

You are working in the dish room and the manager would like you to take out the kitchen garbage. To set up a safe routine, drag actions that should be part of this routine to the numbered position on the clipboard so that the correct order is shown. Hint: not all actions should be used.

Build a Routine
Begin loading dishware
Return to kitchen and wash hands
Return to the dishroom and put on apron
Don't remove your apron so your clothes stay clean
Remove apron and exit the dishroom
Carry bags out to the dumpster
Collect bags from bins around kitchen
To avoid an interruption to your routine, just leave the garbage for the next shift
No need to wash hands if you are only going back to the dishroom
Take out the kitchen garbage! That is not a SafeFood© practice!
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Hello
Having routines in place prevent interruptions that occur in your work day from upsetting SafeFood© practices. Your PART is to not let your hands, gloves, and apron cross contact between soiled and clean OR raw foods and foods that are cooked or ready to eat.
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Resources

  • Food Code 2009
  • The Food Code is a model code and reference document for state, city, county and tribal agencies that regulate restaurants, retail food stores, vending operations and foodservice operations in institutions such as schools, hospitals, nursing homes and child care centers. The Food Code establishes practical, science-based guidance and enforceable provisions for mitigating risk factors known to cause foodborne illness.
  • Iowa Food Safety Project
  • Iowa State University Extension believes that resources are needed for consumers, foodservice operators, students and educators to access research-based, unbiased information on food safety and quality. The goal of the Food Safety Project is to: Develop educational materials that give the public the tools they need to minimize their risk of foodborne illness and disseminate food safety information.
  • Integrated Food Safety Information Delivery System
  • This web site is designed to serve the needs of food safety regulators by providing factual information for use with local food establishment operators.
  • Training Resources
  • The Iowa State University Extension and Outreach Hotel, Restaurant, and Institution Management program provides evidence based resources for food and lodging organizations.

Routine: Make Food Safety a Habit

The "R" in Do Your PART stands for ROUTINE. When foodservice employees were asked why they didn't always handle food safely, they often said they lacked good food safety habits in their routines. It is important to make food safety part of your routine so that it becomes a habit, something you no longer need to think about because you have done it so many times.