Good Food Management Practices

The Good Food Management Practices (also known as GMP’s) section contains violations that may cause unsanitary conditions. While facilities are expected to address items in this section, these violations are not assessed demerits at this time. GMP’s are an integral part of the active managerial control within a food establishment. Left unchecked, GMP violations may result in a worsening condition and an increased potential for uncontrolled foodborne illness (FBI) risk factors.

  1. Acceptable personal hygiene practices, clean outer garments, and proper hair restraints are used. Living quarters and child care are completely separated from food service.
    • Risk factors of concern: Poor personal hygiene. Strategies for controlling the risks and complying with regulations:
      • 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.
    • Risk factors of concern: Food c Strategies for controlling the risks and complying with regulations:
      • Personal items in a food establishment inhibit cleaning and may 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-potentially hazardous foods/time and temperature control for safety (non-PHF/TCS) and food storage containers are properly labeled and dated as required. Food is stored off the floor when required. Non-PHF/TCS food are not spoiled and within shelf-life. Proper retail storage of chemicals.
    • Risk factors of concern: Food from unapproved sources. Strategies for controlling the risks and complying with regulations:
      • Foods must be properly labeled for clear identification and be properly rotated by date (i.e., FIFO or first in, first out). 3-302.12
    • Risk factors of concern: Food c Strategies for controlling the risks and complying with regulations:
      • Food should be stored off the floor, by at least 6 inches, to protect from contamination. 3-305.11 Store chemicals separately from food. 7-201.11
  3. Facilities for washing and sanitizing kitchenware are approved, adequate, properly constructed, maintained, and operated.
    • Risk factors of concern: Food c Strategies for controlling the risks and complying with regulations:
      • Deficiencies in sanitation and disrepair that do not affect function of the equipment are addressed in this section. For example, a soiled warewashing area is likely to contaminate utensils and tableware. Maintain the warewashing areas in a clean, sanitary condition. 4-204.11(F), 4-204.14(B)
      • Equipment must meet or exceed the standards for sanitation established by ANSI, BISSC, and/or NSF. 4-201.12
      • Each food establishment must have an adequate number of facilities for washing- and sanitizing equipment and kitchenware, such as a three-compartment sink or a warewashing machine. 4-204.12, 4-204.14
      • Sponges should not be used on sanitized food contact surfaces. 4-402.11(A)1
  4. Appropriate sanitizer test kits are provided and used. Equipment and warewashing thermometer(s), as required. Wiping cloths and linens stored and used properly.
    • Risk factors of concern: Food c Strategies for controlling the risks and complying with regulations:
      • Monitor chemical sanitizer concentration in three-compartment sinks and warewashing machines using a test kit, test strip, or other approved method. 4-204.12(2), 4-204.14(F)(7)
      • Require employees to use a thermometer to verify the hot wash water temperature (minimum 110°F in a three-compartment sink; minimum 160°F in a high temperature warewashing machine). 4-204.12(A), 4-204.14(E)(3)
      • Ensure procedures are in place for proper laundering and storage of wiping cloths and linens. 4-503.11, 4-603.11
    • Risk factors of concern: Improper holding time and temperature relationship. Strategies for controlling the risks and complying with regulations:
      • Most types of TCS holding equipment must have thermometers permanently affixed in the unit. Check hot- and cold holding equipment to ensure there are accurate thermometers present. 4-202.11(B)
  5. Small wares and portable appliances approved, properly designed and in good repair.
    • Risk factor of concern: Food c Strategies for controlling the risks and complying with regulation:
      • Replace equipment as needed. Cutting boards, utensils, and storage containers in disrepair are a source for cross contamination of foods if the equipment can no longer be cleaned properly. 4-204.11
      • Household appliance are not designed to be easily cleanable as is required in a restaurant. 4-201.12
    • Risk factor of concern: Improper holding time and temperature relationship. Strategies for controlling the risks and complying with regulation:
      • Household, 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, 4-201.15, 4-202.12, 4-204.11
  6. Utensils, equipment and single service items properly handled, stored and dispensed.
    • Risk factor of concern: Food c Strategies for controlling the risks and complying with regulation:
      • Store utensils, equipment, and single service items properly (i.e. in a clean, dry location) to ensure they remain clean and free of contamination. 3-307.11, 4-404.11(F), 4-6
  7. Non-food contact surfaces and equipment properly constructed, installed, maintained and clean.
    • Risk factor of concern: Food c Strategies for controlling the risks and complying with regulation:
      • While not a leading cause of FBI, non-food contact surfaces can become a source of contamination for food containers stored on or below these surfaces. Non-food contact surfaces can also be a source of contamination for hands touching these surfaces. Additionally, non-food contact surfaces can create harborage and feeding for pests. Keep these surfaces clean and replace as needed. 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.
    • Risk factor of concern: Poor personal hygiene. Strategies for controlling the risks and complying with regulation:
      • Maintain a regular cleaning schedule for restroom areas. 5-204.11, 6-401
    • Risk factor of concern: Food c Strategies for controlling the risks and complying with regulation:
      • Keep custodial areas clean. 5-203, 6-501, 3-307
      • Remove trash frequently to the garbage area. In addition, remove any unused equipment from the food establishment. 5-502, 6-2
      • Maintain trash areas to minimize feeding and harborage for pests. Keep garbage bins and grease containers covered. 5-5
  9. Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
    • Risk factor of concern: Food c Strategies for controlling the risks and complying with regulation:
      • Repair facility damage and keep it clean. Damaged and/or dirty interior finishes can become a source of contamination and pest harborage. 6-1, 6-2, 6-5
      • Inadequate lighting can inhibit adequate cleaning and observation for sources of contamination. 6-3

Contact Information

Phone: (702) 759-0588

Email: environmentalhealth@snhd.org

 

Updated on: July 19, 2019