Good Food Management Practices to Prevent Unsanitary Conditions

Inspection Violations and Foodborne Illness Risk

While paying attention to items addressed in this section will prevent unsanitary conditions and unsafe practices in the facility, demerits are not assessed.

GMP’s are an integral part of active managerial control of a food establishment. Left unchecked, violations in this section could result in a worsening condition and potential for uncontrolled risk factors for FBI.

Good Food Management Practices to Prevent Unsanitary Conditions

  1. Acceptable personal hygiene practices, clean outer garments, proper hair restraints used. Living quarters and child care completely separated from food service.
    • Potential Risk: Poor personal hygieneGMP Strategies: Food handlers should practice good personal hygiene, including restrictions with regard to fingernails 2-302, jewelry 2-303, outer clothing 2-304, and hair restraint 2-402.
    • Potential Risk: ContaminationGMP Strategies: Personal items in a food establishment inhibit cleaning and can be a source of contamination. Also, living in a food establishment presents numerous chances for the contamination of foods and food contact surfaces. 3-307.11, 6-202.20
  2. Non-PHF and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
    • Potential Risk: Food from unapproved sources.GMP Strategies: Foods must be properly labeled so they can be clearly identified and properly rotated (FIFO). 3-302.12
    • Potential Risk: Contamination.GMP Strategies:
      • Food should be stored off the floor to protect from contamination. 3-305.11
      • Store chemicals separate from food. 7-201.11
  3. Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
    • Potential Risk: Contamination.GMP Strategies:
      • Deficiencies in sanitation and disrepair that do not affect function of the equipment are addressed in this section. Examples: A soiled warewashing area is likely to contaminate your utensils and table ware.
      • Maintain the warewashing areas in a clean, sanitary condition. 4-201.12, 4-202.12, 4-204.11(F), 4-204.14(B)
      • Sponges should not be used to clean food contact surfaces. 4-402.11(A)1
  4. Appropriate sanitizer test kits provided and used. Equipment and warewashing thermometer(s) as required. Wiping cloths and linens stored and used properly.
    • Potential Risk: Contamination.GMP Strategies:
      • Require employees to use a thermometer to verify hot wash water temperature (minimum 110°F) and sanitizer strips to assure proper concentration. 4-204.12
      • Procedures are in place for proper laundering and storage of wiping cloths and linens. 4-503.11, 4-603.11
      • Best practice is to have thermometers permanently affixed in holding equipment. 4-202.11(B)
  5. Small wares and portable appliances approved, properly designed and in good repair.
    • Potential Risk: Contamination.GMP Strategies: Replace equipment as needed. Cutting boards, utensils and storage containers in disrepair to the extent that they can no longer be cleaned, are a source for cross contamination to any foods they come into contact with.

    • Potential Risk: Improper cooking temperature/improper holiday – domestic equipment failure and poor equipment design.GMP Strategies: Domestic portable appliances have not been tested to meet commercial standards and are not appropriate for commercial use. If operating properly and not causing an immediate food safety issue presence of the equipment is addressed here. 4-201.11, 4-202.12, 4-204.11, 4-201.15
  6. Utensils, equipment and single service items properly handled, stored and dispensed.
    • Potential Risk: Contamination.GMP Strategies: Store utensils, equipment and single service items so they remain clean and free of contamination. 4-6, 4-404.11(F), 3-307.11
  7. Non-food contact surfaces and equipment properly constructed, installed, maintained and clean.
    • Potential Risk: Contamination.GMP Strategies: While not a leading cause of FBI, non-food contact surfaces can become a source of contamination for food containers stored on or below them and for hands touching them. Additionally they can create harborage and feeding for pests. Keep these surfaces clean. 4-2, 4-410
  8. Restrooms, mop sink and custodial areas maintained and clean. Premises maintained free of litter, unnecessary equipment or personal effects. Trash areas adequate, pest proof and clean.
    • Potential Risk: Contamination. GMP Strategies:
      • Maintain a regular cleaning schedule for restroom areas. 5-204.11, 6-401
      • Keep custodial areas clean. 5-203, 6-501, 3-307
      • Maintain trash areas to minimize feeding and harborage for pests. 5-5
  9. Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
    • Potential Risk: Contamination.GMP Strategies:
      • Repair facility damage and keep clean.
      • Damaged/dirty interior finishes can become a source of contamination and pest harborage.
      • Inadequate lighting can inhibit adequate cleaning and observation for sources of contamination.
      • Plumbing leaks should be repaired promptly, before causing additional damage. Chapter 5, 6-1, 6-2, 6-3, 6-5

View critical inspection violations.

Contact Information

Phone: (702) 759-0588


Updated on: October 10, 2018