Food Safety
WSU Dining Services follows HACCP (Hazard Analysis and Critical Control Points) procedures for food-safe handling in our operations. HACCP is a management system in which food safety is addressed through the analysis and control of hazards, from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. This includes frequently checking and recording temperatures and taking appropriate actions if food items are deemed potentially unsafe, i.e., in the danger zone of 41-135°F for more than two hours.
Other safety precautions include:
- Do not store raw meats above other food items
- First in, first out (FIFO)
- ALL items stored at least 6” off the floor
- Cover, date, label, and store all food in containers at proper temperatures
CHEMICAL SAFETY
Chemicals are used in our facilities for the purpose of sanitizing and cleaning. Consult your Management Team on which chemicals are used in your Dining Center. A Safety Data Sheet (SDS) book is available at each location that describes these chemicals and their proper use. Please be sure to familiarize yourself with these safe handling procedures for everyone’s safety.
Always
- Read labels and instructions
- Use no more of a chemical than recommended by the manufacturer
- Observe safety precautions
- Ask questions if directions are unclear
- Properly dispose of empty containers
Never:
- Mix different chemicals
- Store chemicals near or above food storage, preparation, or serving areas
- Store chemicals in unmarked containers
- Leave containers uncovered
- Store aerosols near heat, use near eyes, or use in the vicinity of an open flame
- Transfer solutions containing chemicals prepared by one employee to another employee
