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AIB Consolidated Standards for Retail Food Establishments
The AIB Standards
The AIB Consolidated Standards for Retail Food Establishments were published as a tool to permit foodprocessors to evaluate the food safety risks within their operations and to determine levels of compliance withthe criteria in the Standards. These Standards contain the criteria and rating method used to assign a numericalscore (rating) to the plant. These criteria are derived from the following good management principles: The U.SDepartment of Health and Human Services, Public Health Service Food and Drug Administration 1999 FoodCode; The U.S. Federal Food Drug and Cosmetic Act (1938); Good Manufacturing Practices, CFR Title 21,Part 110 (1986); U.S. Military Sanitary Standards; the U.S. Federal Insecticide, Fungicide, and Rodenticide Act;and Codex Alimentarius Commission Food Hygiene – Basic Texts (1999).
This document and scoring procedure should be used by the retail food establishment to perform a self-assessment of the facility's compliance to the AIB Standards. The rating protocol should be used to assign anumerical score to the plant inspection and evaluate the overall effectiveness of the food safety programs.
Section IAdequacy of Food Safety Program
This section outlines the retail food establishment responsibility for formally documented programs necessaryto establish and maintain an effective food safety program. These programs are detailed in sections II through Vof this document. Successfully implementing these programs will reduce the potential for food contamination inthe retail food establishment. The effectiveness of the food safety program is evaluated by the self-inspectionand corrective action process which documents the maintenance and continuous improvement of the requiredprograms for food safety.
Section IIPest Control
This section describes elements of a formalized, written food adulteration prevention program required toconform with these consolidated standards. It defines several types of programs, lists required records, andgives specific procedures to follow to prevent food adulteration by pests, pest evidence, or pesticides.
Section IIIOperational Methods and Personnel Practices
This section lists programs and techniques to protect food from adulteration during storage and preparation. It
addresses receiving and storing food materials; cooling, heating, thawing, and refrigeration of foods; utensilsand equipment; and personnel practices.
Section IVMaintenance for Food Safety
This section requires the facility to have an established and implemented maintenance program; andsanitary/hygienic design criteria for the building, equipment, and utensils to prevent food contamination fromthese sources.
Section VCleaning Practices
This section contains requirements for scheduled cleaning of the building and grounds, equipment, utensils, andmaintenance cleaning associated with mechanical systems.
Confidentiality
All information obtained by AIB International during the retail food establishment inspection will be treated as
confidential between AIB International and the client. The inspection report will be provided to the client underan AIB assigned code number. Except as required by law, AIB International will not release any information orreport of the inspection to a third party without written authorization from the client.
Using the Standards for Self-Inspection:The Inspection Team
The facility management shall inspect all of the retail food establishment at least once each month. A formalreport shall be made of the inspection observations. The inspection team should consist of the Manager and arepresentative from specific areas in the retail food establishment. The purpose of the team concept is to haveteam members with different levels of education, experience, and accountability working together to focus onfood safety concerns during the audit. This will have several benefits:
1. The team is a highly visible representation of management's commitment to food safety issues. Itstresses that this activity is important and an integral function of the facility's responsibility toproduce a safe product.
2. The team helps cross-train members to look for and react to food safety issues. It also helps theteam focus on how the management system, retail food establishment policy, and employee
training can and do affect the food safety system.
Types of Self-Inspection
There are two types of self-inspections. The first type is the daily inspection conducted by each supervisor inhis or her area of responsibility, such as a preparation area for which the supervisor is responsible. The retailfood establishment should inspect the entire facility daily for hazards before start-up and during preparation. Ashort list of defects noted should be recorded for immediate follow-up, as required. The second type should bethe periodic formal plant inspection by the multidisciplinary management team, supervisors, and employees intheir areas of responsibility.
The inspection time should be short and focused for maximum benefit. An inspection that is highly focused onone area is preferable to a more time-consuming inspection that interferes with team members’ other duties orcauses team members to lose focus or interest. As previously noted, the team should include supervisors in theirareas of responsibility. The inspection should also be used to train employees in good procedures and practicesfor food safety. It shall be documented and list noted discrepancies. For each discrepancy, provide the course of corrective action required, person(s) responsible, estimated date of correction, and actual completion date.Upper level management is responsible for reviewing and providing resources to correct inspection findings thatpose a program failure or food safety risk in the marketplace.
The inspection team should conduct the plant self-inspection at least once each month. If the retail foodestablishment is small, the entire facility should be completed during the inspection. If the facility is large, it
may be necessary to divide the plant into two, three, or four inspection zones. One area should be inspectedeach week, meaning the entire facility will be inspected by the end of a single two-, three-, or four-week cycle.If the facility is divided into sections, the facility areas should be defined and inspected together in a logicalway. Examples are: food storage areas; preparation; support areas (service areas, toilet rooms, etc.); outsidegrounds and roof; or other divisions as dictated by area of management responsibility. This will help toassociate food safety hazards found during the inspection with the inspected area and responsible personnel.
Inspection Preparation
Members of the self-inspection team should prepare in advance for the inspection by thoroughly reviewing therequirements in these standards and by examining previous inspection reports. This activity should not beinterrupted. Team members should focus exclusively on the inspection throughout its duration. If the facility islarge, the inspection should focus on selected areas and these areas should be thoroughly inspected. It isimportant that the team conduct a thorough inspection, using the criteria in the AIB Standards.
Team members should be attired in appropriate dress with all the proper inspection equipment includingflashlight, spatula, tools to disassemble equipment, tape recorder or paper to take notes, and safety equipment.They should follow all applicable retail food establishment policies.
Inspection Notes
One person should be assigned to take inspection notes for the team. This person is designated throughout therest of this document as the scribe . The inspection should be systematic. Begin in one area such as food storage,then move through the facility area or preparation in a logical sequence. The notes should be written so theyrelate directly to the area being inspected. This will allow the management team to use them to focus on thosefacility areas or practices that pose the greatest food safety risks.
It is important that the scribe write down all observations made by the team. The team should discuss theobservations so all members understand the hazard observed, correction needed, and what changes can be madeto the management system to prevent recurrence of the problem or hazard. Each written observation should becoded with the appropriate AIB category as follows:
1. (AP) Adequacy of the Food Safety Program
2. (PC) Pest Control
3. (OP) Operational Methods and Personnel Practices
6. (COM) Comment - Not a deficiency, but generally a statement of fact, not requiring any action
The scribe should also code each observation with the word designation “Serious,” “Unsatisfactory,” or“Improvement Needed” if the inspection observation fits the definition in the AIB Standards.
Definitions
Unsatisfactory : Imminent food safety hazard, program failure, or departure from the Good ManufacturingPractices
Serious : Important potential food safety risk or risk of program failure
Improvement Needed: A potential hazard, partial program omission or food safety finding that is inconsistentwith the 1999 Food Code. If this hazard, omission or finding is not corrected, it couldlead to a program failure.
Shall : A requirement according to the AIB Standards
Should : A recommendation according to the AIB Standards
Product Zone : The area directly above exposed food products, food storage areas, preparationequipment, and/or equipment surfaces that contact food.
Product Area : The area within close proximity of a product zone.
The AIB Food Safety Rating System:Using the Scoring Procedures
Upon completion of the inspection, the scribe should number all inspection observations and transcribe them(report item numbers) to the AIB Rating Analysis Recap Form (Appendix I). Item numbers should be enteredon the Recap Form in the proper category. Any items with a designation of “Serious” or “Unsatisfactory”should be noted in the classification box under the corresponding designation.
The total number of deficiency items in each category should be placed in the TBC column. This is necessary sothe scribe can assign correct scores for each category (do not include any comment items). The scribe and teamshould reread the inspection observations in the report to assure that the correct category and classification havebeen assigned. These steps will enable the scribe and the inspection team to analyze the inspection notesaccording to the criteria in the AIB standards and to translate them into numerical scores.
The scribe should then assign each category a point value within the range given for the category rating classesnoted in the section below. This point value should relate to the worst food safety item in each category. Forexample, the inspection notes may indicate that a hazard should be classed as an “Unsatisfactory” item, a“Serious” item, an “Improvement Needed/Potential Hazard,” or a “Minor Improvement” item.
The total number of items and the level of severity of the worst item(s) will determine whether the categoryscore is at the upper or lower end of the scoring range in each category. Category scores should be in five pointincrements. If a category item is coded as “Serious” or “Unsatisfactory,” the points assigned to that categorymust fall within that range.
Scores for the category “Adequacy of the Food Safety Program” must be consistent in assessmentcriteria, results, and point value with the observations and analyses recorded for the other four
categories. This is important, since it will enable an objective analysis of the programs or practices that allowedor caused the deficiencies observed during the inspection. The total retail food establishment inspection score isthe sum of all the category scores.
Category Rating Classification
The following range descriptors will be used to assign category scores:
Minor improvements needed, no potential for contamination............. 180 - 200Some improvement needed, potential hazards noted........................... 160 - 175Serious deficiencies (see definition) .................................................... 140 - 155Unsatisfactory deficiencies (see definition)............................................... < 140
If an unsatisfactory item has been identified, if a management program is unsatisfactory by definition, or if oneof the categories has a score below 140 points, the total score classification will be "Unsatisfactory" regardlessof the point total.
After the score has been assigned and the report discussed, a plan for abatement of the food safety risks shouldbe implemented. This plan should focus not only on correcting the deficient item(s), but also on improving themanagement system to prevent recurrence of the deficiency or deficiencies.
Public Recognition
A Certificate of Achievement will be awarded following each inspection that results in a “Superior” or“Excellent” rating according to the criteria and rating system described in the AIB Consolidated Standards for Food Safety .
A Certificate of Participation will be issued to plants achieving a “Satisfactory” rating according to the AIBcriteria and rating system.
A. Responsibility for assuring compliance to Federal, State and/or any other appropriate regulatorylaw or guideline shall be clearly assigned to a competent supervisory-level person or persons.
This person (or persons) must be able to demonstrate knowledge of the food safety principlesalong with the principles and requirements of the applicable food code.
B. Written procedures and outlines that explain specific responsibilities for all food safety aspectsshall include procedures relating to knowledge and duties for the person in charge and the retailfood establishment employees.
C. Each retail food establishment shall establish a self-inspection program to include both periodicand daily inspections. A documented periodic self-inspection shall be conducted at leastmonthly to include written observation and corrective actions. Periodic inspections shall includesight observations as well as documentation review and documentation shall be maintained on
file. Daily preoperational inspections shall be completed to identify any potential food safetyrisks. Documentation shall be maintained on file and any potential items eliminated in a mannerto prevent any potential food safety issues.
D. Each retail food establishment shall establish an appropriate budget and support for theacquisition of appropriate materials to ensure an effective food safety program.
E. A Master Cleaning Schedule (MCS) for periodic and daily cleaning assignments for the facilityequipment, structures, and storage areas shall be undertaken by a formalized written plan. Theschedule should specify frequency, completions, and responsibility. Post cleaning evaluationshall be conducted to properly identify any potential cleaning issues. The Master CleaningSchedule (MCS) shall be up to date.
F. In order to ensure product/preparation integrity, trained personnel utilizing the appropriateequipment shall inspect all incoming materials and delivery vehicles. These incoming goodsinspections shall include checks for the presence of pest infestation, temperatures (if applicable)and other objectionable materials. Documentation shall be maintained on file regarding theseinspections.
G. Each retail food establishment shall establish specific Hazard Analysis Critical Control Point(HACCP) plans for optimal food safety management for the products prepared and sold by thisestablishment.The program should include the seven HACCP principles:
1. Describe the overall operation and identify the hazards associated with each process.
2. Identify the Critical Control Points (CCP) in Food Preparation.
3. Establish critical limits for preventive measures associated with each identified CriticalControl Point.
5. Establish and document corrective action to be taken when monitoring indicates that acritical limit has been exceeded.
6. Establish effective record keeping systems that document the HACCP system.
7. Establish procedures to verify that the HACCP system is working.
All preparation processes and products shall be covered by the HACCP system and eachHACCP plan shall be appropriately reviewed. This review should occur at least yearly.
G. The retail food establishment shall create specific, written procedures for providing food safetytraining to all personnel, including new employees, and maintain a record of training completion.This training shall include the written employee policies that have been established for thecompany. Refresher training should be done on an annual basis. Prior to beginning work,temporary personnel and contractors shall be trained as appropriate, and shall be adequatelysupervised throughout the working period. Documentation of this training should be maintainedon file.
H. Preparation records shall be maintained and contain sufficient information to comply with theFood Code. This shall be done by having written operating procedures, instructions andreference documents to verify that processes and equipment employed are capable of producingconsistently safe and legal product with the desired quality characteristics.
I. A formalized written program for the recording of customer complaints, particularly thoserelated to adulteration shall be established.
J. Documentation supporting water quality consistent with EPA standards for potable water shouldbe maintained.
K. Each retail food establishment should establish a procedure for handling regulatory inspectors.
A. A formalized preventive pest control program shall be maintained in the retail food establishment by in-house or contracted services. The retail food establishment shall maintain written procedures outliningthe requirements of the program to reduce the potential for product contamination from pest activity or
the use of materials and/or procedures designed to control pest activity. Pest control activities shall beconducted in total compliance with the regulatory requirements of the agency controlling suchprocedures. In addition, specific programs and procedures shall include as a minimum:
1. Pesticide applications made within and/or along the exterior of the retail food establishment shallbe undertaken by a licensed pest control contractor or properly licensed or trained in-houseemployee, where such licensing provisions are required by government codes. In the absence of such regulatory requirements, applicators shall demonstrate they have received proper training inthe proper and safe use of pest control materials by attendance at a recognized seminar or havedocumented training and be under the supervision of a licensed applicator, where required bygovernment codes. Pesticides designated for “Restricted Use” shall only be used by trained,
licensed pest control applicators, where a license is required by government codes.
2. The retail food establishment serviced by in-house personnel (licensed or trained pesticideapplicator or applicators) shall :
a. Maintain a file of sample labels and Material Safety Data Sheets (MSDS) informationfor each pesticide used and shall maintain pesticide usage records as well as recordson maintenance of the safety and protective equipment used.
b. Maintain and enforce written procedures for the application of all pesticides.
c. Maintain accurate records of application of pesticides as outlined in section 3. d.below.
3. Retail food establishments serviced by a contracted licensed pest control company shall maintainthe following:
a. A contract describing the specific services to be rendered, including materials to beused, methods, precautions, and Material Safety Data Sheets (MSDS) required bygovernment regulations.
b. Sample labels for all pesticides used. Sample labels shall be kept on file for the time
specified by regulatory codes.c. Accurate and complete service records describing current levels of pest activity and
recommendations for additional efforts needed to correct conditions allowing apotential for pest activity.
d. Accurate documentation of all pesticide applications, including rodenticides, made inor around the facility. Documentation shall be maintained in accordance withgovernment regulations and must document, at a minimum:
1. Materials applied
2. Target organism3. Amount applied4. Specific area where pesticide was applied5. Method of application6. Rate of application or dosage7. Date and time treated8. Applicator’s signature
e. A copy of the current liability insurance and evidence of a current applicator’slicense, where a license is required.
B. All retail food establishments shall establish effective preventive programs for the elimination of pestactivity. The effectiveness of the programs shall be measured by the lack of observation of pest activityand evidence. Specific procedures include but are not limited to:
1. If necessary, outside bait stations for the control of rats and mice. Bait stations shall meet tamperresistance standards and properly positioned, anchored in place, locked, and properly labeled incompliance with regulatory requirements. The bait stations shall be installed around the exteriorperimeter of the retail food establishment at 50-100 foot intervals, where allowed by localordinance. Properly maintained mechanical rodent control devices may also be used, whereallowed by government regulations.
Lids to the bait stations shall be locked with devices supplied by or recommended by themanufacturer. The use of reusable plastic ties or other easily cut or tampered with materials shallnot be used.
Baits used shall be EPA approved rodenticide or monitoring (non-toxic) feeding blocks.
Service conducted on the monitoring devices shall be in line with levels of rodent activity in thestations. However, all stations shall be inspected and serviced no less than once per month. Eachservice and the results of the service shall be documented for each station or device andmaintained on file.
2. Internal measures shall comply with government regulations. Unless prohibited by regulatoryrequirements, internal control programs shall consist of the use of mechanical traps, extendedtrigger traps, or glue boards, but shall not include feeding stations of any kind.
Internal devices used for routine monitoring purposes should be positioned at 20-40 footintervals along exterior perimeter walls. In any area where there is a potential for rodent activity,such as raw material storage areas within a facility, rodent control devices should be installedalong interior walls. The contractor or retail food establishment personnel shall inspect and clean
the devices at least once a week.
3. Maps or schematics showing the locations of the rodent control devices shall be maintained andkept current.
4. A record of the service and cleaning of each rodent control device shall be maintained in eachpest-monitoring device. The service documentation shall include the findings from the deviceinspections.
5. Rodent burrows, rodent runs, and any conditions attracting rodents or other pests both inside andoutside the retail food establishment shall be eliminated.
6. Electric flying insect monitors should be used as needed to identify flying insect entry into thefacility. Units shall be installed so insects are not attracted from outside the retail foodestablishment. Units shall not be placed within 10 feet of exposed product in a preparation orstorage area. All units should be listed on the Master Cleaning Schedule for cleanout on a weeklyschedule during peak insect season. These should be cleaned monthly during off-peak season.Installation and use shall follow all local regulations.
7. Birds shall be controlled by exclusion: netting, screening, mechanical traps or avicides, if legaland practical. The use of avicides shall not be permitted inside the retail food establishment.
8. All pesticide containers and application equipment shall be properly labeled to identify thecontents. Insecticides or herbicides each require separate equipment for application. Allequipment used for pesticide application shall be properly maintained in serviceable condition.
9. Pesticides stored in a retail food establishment shall be stored in a locked enclosure, preferablyin an outside building away from preparation areas. Easily understandable labeling warning of the contents and limiting access shall be posted on the exterior entrances to this enclosure. Thestorage enclosure shall be adequate in size and construction and well ventilated. The enclosureshall contain the necessary materials to control spills or leakage and to avoid injury to personnel.
10. Disposal of pesticides, pesticide containers and pesticide residues shall be done in a manner thatmeets all regulatory guidelines and must be consistent with the instructions included on the labelfor the material.
11. Pest monitoring devices and appropriate integrated pest management strategies should beproperly used to provide ongoing monitoring for pest activity and to design an effective controlprogram to eliminate pests and the potential pest activity.
A. All food shall be obtained from sources that comply with all laws relating to food and foodlabeling and shall be properly identified. Food in hermetically sealed containers shall have beenprocessed in a commercial food processing establishment regulated by the food regulatory
agency that has jurisdiction over the plant.
B. All food shall be clean, wholesome, free from adulteration and spoilage, safe for humanconsumption, and shall be handled, served, or transported in such a manner as to preventcontamination, adulteration, and spoilage.
C. Food or food ingredients that are removed from their original packages for use in the retail foodestablishment shall be maintained in containers identified with the common name of the food.
D. Foods that are spoiled or otherwise unfit for human consumption shall be disposed of immediately. Foods to be returned to the source shall be marked as such and stored in a fashionso as not to contaminate other foods.
E. Refrigeration, thawing, and preparation of food:
1. All potentially hazardous foods requiring refrigeration shall be kept at or below therequirements of the applicable food code, except when being prepared or served. An airtemperature thermometer accurate to ± 3°F shall be provided in all refrigerators.
2. Potentially hazardous foods shall be thawed:a). In refrigeration units at a temperature not to exceed 40° Fb). Under potable running water of a temperature of 70° F, or below, with sufficient
water velocity to agitate and float off loose food particles into the overflow.c). As a part of the conventional cooking process.d). In a microwave oven only when the food will be immediately transferred to
conventional cooking equipment as part of the continuous cooking process orwhen the entire, uninterrupted cooking process takes place in the microwaveoven.
3. Potentially hazardous foods requiring cooking shall be cooked to heat all parts of thefood to a temperature of at least 140° F except as follows:a). Poultry, poultry stuffings, stuffed meats, and stuffings containing meat shall be
cooked to heat all parts of the food to at least 165° F with no interruption of thecooking process.
b). Pork and any foods containing pork shall be cooked to heat all parts of the food toat least 150° F.
c). Ground beef and foods containing ground beef shall be cooked to an internaltemperature of at least 155° F.
d). Rare roast beef shall be cooked to an internal temperature of at least 130° F.e). Rare beefsteak shall be cooked to a temperature of 130° F unless otherwiseordered by the immediate consumer.
f). Meat, poultry, and fish cooked solely in a microwave shall be heated to aninternal temperature of 165° F or above.
F. Liquid, or uncooked frozen, dry eggs and egg products shall be used only for cooking andbaking purposes. If eggs are not to be cooked, such as for use in meringues, only pasteurizedegg products shall be used.
G. Reheating of cooked foods shall comply with the following guidelines:
1. Potentially hazardous foods that have been cooked and then refrigerated shall be reheatedrapidly to 165° F or higher throughout before being served or before being placed in a hotfood storage facility.
2. All potentially hazardous foods, except rare roast beef, shall be stored at temperatures of 140° F or above; or 40° F or below except during necessary periods of preparation andserving. Rare roast beef shall be stored at a temperature of at least 130° F or aboveand/or 40° F or below.
3. Time only, rather than the temperature requirements above, may be used in connectionwith potentially hazardous foods that are displayed or held for service for immediateconsumption if:
a.) The food is labeled with the time of completion of the cooking process or whenthe food was otherwise removed from temperature control.
b.) The food is served to the public within two hours of the time of completion of thecooking process or when the food was otherwise removed from requiredtemperature control.
4. All potentially hazardous food that is transported shall be maintained at temperatures asnoted above.
H. Cooling of potentially hazardous food:
1. Cooked potentially hazardous food shall be cooled from 140 ° F or below within 2 hoursand then from 70 ° F to 40 ° F or below within 4 hours.
2. Potentially hazardous food that has been prepared from ingredients at ambienttemperature shall be cooled to 40 ° F within 4 hours.
3. Cooling shall be accomplished using one or more of the following methods based on thetype of food being cooled:
a. Placing the food in shallow pans.b. Separating the food into smaller or thinner portions.c. Using rapid cooling equipment.d. Stirring the food in a container placed in an ice water bath.e. Using containers that facilitate heat transfer.f. Adding ice as an ingredient.
I. Storage and handling of Food
1. All unwrapped or unenclosed food and drink on display shall be protected in suchmanner that the direct line from the customer’s mouth to the food shall be intercepted byshields and shall be otherwise protected from public handling or other contamination.Retail food establishments should require the food kept in enclosed cases be wrapped orcovered to prevent contamination from multi-level shelving units.
2. Foods, except raw vegetables, which are to be cooked, shall be kept under cover whennot in the process of preparation and serving. Food shall not be stored on the floor, or indirect contact with the shelves and racks of cold storage boxes, or permitted to come incontact with any other contaminated surfaces.
3. If open dishes and pans containing food are stacked, food shall be protected.4. Food transported to a restaurant shall not be accepted unless properly wrapped, covered,
or otherwise protected.
5. Containers for condiments shall be kept covered when not in use.
6. Storage practices shall be appropriate to protect foods from contamination oradulteration. Materials shall be rotated on a "first-in, first-out" stock rotation basis.Inventories should be maintained at reasonable and appropriate volumes to avoidexcessive age and/or insect infestation.
J. Food once served to a customer shall not be served again and not left for the next customer.Packaged food, other than potentially hazardous food, that is still packaged and is stillwholesome, may be re-served.
K. All retail establishments that prepare, serve, or sell raw shellfish shall post in a conspicuousplace where it may be readily observed by the public prior to consumption of shellfish, aconsumer advisory.
L. All shucked shellfish and all cooked crustacea meat shall be stored in the original container.Each container shall be clearly identified with the name and address of the packer, repacker, andabbreviated name of the state or territory. A uniform tag shall be used to record the name andaddress of the shipper, the certificate number issued by the state or territory regulatory authority,waters from which the shellfish were taken, the kind and quantity of the shellstock in thecontainer, and the name and address of the consignee. After each container of shellstock hasbeen emptied, the management shall remove the stub or tag and retain it for a period no less than90 days.
M. Only Grade “A” pasteurized milk and milk products shall be used.
1. Mixing of cream and milk or the pouring of either into jars, bottles, or other containersfor storage shall be prohibited.
2. Bulk milk dispenser containers shall be properly sealed, labeled with the name and gradeof the contents and identity of the distributor. Only the outlet seal shall be broken in theestablishment.
3. Milk and milk products shall be stored in a sanitary manner and shall be keptrefrigerated, except when being served. Milk containers shall not be completelysubmerged in water.
N. Documentation shall be maintained on file for all temperature requirements set forth in the AIBConsolidated Standards for Retail Food Establishments .
O. Rubbish, trash, and inedible waste shall be stored in properly covered, labeled containers andemptied at least daily.
P. Utensils and equipment
1. All eating, drinking, and cooking utensils, tables, sinks, cabinets, hoods, shelves,
equipment, fixtures, and other items used in conjunction with the preparation of foodshall be kept clean and in good repair.
2. Single-use articles such as formed buckets, bread wrappers, aluminum pie plates and cansshall be used only once except that containers made of plastic, glass, or other food gradematerial having smooth sides and of a construction so as to be easily cleaned may bereused if properly labeled.
3. All multi-use eating and drinking utensils shall be thoroughly washed, rinsed, andsubjected to a bactericidal treatment after each use. The supply of eating and drinkingutensils shall be of sufficient quantity to allow washing, rinsing, sanitizing and air-dryingbefore re-use.
4. All multi-use utensils used in the storage, preparation, cooking, or serving of food ordrink shall be cleaned and rinsed immediately after the days’ operation, after each use, orupon completion of each meal as indicated.
5. Food preparation surfaces which come in contact with potentially hazardous foods andare not subjected to heat during routine cooking operations shall be cleaned and sanitizedafter each use.
6. Dishwashing facilities shall consist of an approved three-compartment sink of sufficientsize and depth to submerge, wash, rinse, and sanitize utensils and shall have splash back protection and drainboards that are an integral part of and continuous with the sink. Airdrying of utensils may be accomplished with the use of a drainboard, overhead or wallmounted shelves, or with the use of stationary or portable racks or by cross stacking.
OR
7. When dishwashing machines are used, the machines shall be approved and shall be fittedwith drainboards of ample capacity on each side. Thermometers indicating the wash andrinse water temperatures shall be provided and kept in good repair.
8. All utensils shall be subjected to one of the following bactericidal process:
a). Immersion for at least one minute in the 3 rd compartment in clean hot water at atemperature of at least 170° F. A thermometer accurate to ± 3° F shall beavailable and convenient to the compartment. Where hot water is used for
bactericidal treatment, a booster heater that maintains the water temperatureshall be provided.
b). Immersion for at least two minutes in the 3 rd compartment in a chemicalbactericide of a strength, approved by the regulatory authority. The followingguidelines should be followed:
1) For chlorine products, a solution containing at least 50 ppm of availablechlorine at a temperature of at least 75° F.
2) For iodophor products, a solution containing at least 12.5 ppm of availableiodine and having a pH not higher than 5.0 and having a temperature of atleast 75° F.
3) For quaternary ammonium products, a solution containing at least 200ppm of QAC and having a temperature of at least 75°.
9. A suitable testing method or equipment shall be available, convenient, regularly used,and documented to test chemical sanitizers to insure minimum prescribed strengths.
Q. Personnel Practices:
1. Responsibility for assuring compliance by all personnel to establishment policy shall beclearly assigned to competent supervisory personnel. Appropriate training as required bythe regulatory authority must be documented and available. All employees, whenrequired by regulatory authority, shall be formally trained and documents confirming thetraining shall be posted.
2. All employees shall wear clean outer clothing and shall be clean as to their person andmethods of food handling.
3. Eating food, drinking beverages, and chewing gum shall be restricted to designated areasaway from preparation or service areas. No employee shall use tobacco in any formwhile engaged in the washing of eating and cooking utensils or in the preparation,handling, or serving of food.
4. Employees shall wash their hands thoroughly before starting work, after each visit to therestroom, and as often as may be necessary to remove soil and contamination. “Washhands” signs shall be properly displayed in all rest rooms and over the entryways to foodpreparation areas.
5. Employee personal effects shall not be stored or placed in food preparation, or storageareas. All personal property should be stored in an area defined by companymanagement segregated from all preparation and storage areas.
6. No person who has a communicable or infectious disease that can be transmitted byfoods, or who is a carrier of organisms that cause such a disease, or who has a boil,infected wound, or a disease with sudden onset and severe symptoms including cough ornasal discharge, shall work in a food service establishment in any capacity in which thereis a likelihood of such person contaminating food or food-contact surfaces, with disease-causing organisms or transmitting the illness to other persons.
7. Effective hair restraints shall be worn by employees engaged in the preparation orhandling of food to prevent the contamination of food or food contact surfaces. AIBrecommends the use of hairnets. Employees such as counter staff, who only servebeverages and wrapped or packaged foods, hosts, hostesses, and wait staff should wearhair restraints if they present a risk of contaminating exposed food.
A. A maintenance program shall be in use to prioritize the elements of identified structural,equipment or utensil maintenance problems that could cause product adulteration.
B. Building Structure:
1. The exterior grounds around the retail food establishment shall be maintained in amanner that will prevent the possibility of food adulteration. The methods for adequategrounds maintenance include but are not limited to:
a. Properly storing equipment, removal of litter and waste, removal of weeds or tallgrass from within the immediate vicinity of the building.
b. Maintain roads, yards, and parking lots free from dust or other potentialcontaminants.
c. Adequate drainage shall be provided.d. Outside wet and/or dry waste or scrap compactors, modules, and dumpsters shall
be installed and maintained to minimize leakage or such leakage contained, to beeasily removed and the area cleaned.
2. All structural beams, supports, and other structural systems that are painted shall bemaintained in an appropriate manner to preclude or eliminate any chipping, flaking, andpeeling paint.
3. Sufficient space should be provided for proper placement of equipment, storage of materials, and adequate aisles or workspace between equipment and/or structures shall bemaintained to allow for adequate cleaning.
4. Floors, walls, and ceilings shall be of such construction as to be adequately cleanable andkept in good repair.
5. Fixtures, ducts, and pipes shall be installed in such a manner that drip or condensate doesnot contaminate foods, raw materials, or food-contact surfaces.
6. Adequate lighting shall be provided in all areas and light bulbs, fixtures, mirrors,skylights, or other glass suspended over preparation and storage areas shall be of thesafety type or otherwise protected to prevent breakage.
7. Adequate ventilation should be provided to minimize odors, fumes, and vapors. Airmakeup units shall be fitted with clean filters and maintained free of mold and algae.
a. Air return ducts for HVAC or air makeup units shall be provided with cleaningand inspection hatches. Fan, blower, filter, cabinets, and plenums shall be placedon a PM scheduled frequency to prevent possible development of mold, insect, orthe collection of foreign matter.
8. Fans and other air blowing equipment shall be located, cleaned, and operated in a mannerthat does not cause contamination.
9. The physical building shall be maintained to provide necessary barriers for effectiveprotection against birds, animals, vermin, and insects, and the retail food establishmentshall be responsible for the elimination of cracks and crevices as well as other insect orrodent harborages.
10. The retail food establishment shall be responsible for the prevention of and the
systematic elimination of leakage and excessive lubrication.11. Segregation of operations shall be undertaken to the degree appropriate and reasonable.
Such segregation can be accomplished through the use of air curtains, partitions, doors,and/or other exclusionary systems.
12. Each retail food establishment shall develop design standards to apply to all repairs,changes, or modifications of the structure to reduce the potential for the creations of contamination issues or insect harborage areas and facilitate cleaning.
C. Equipment:
1. All retail food establishment equipment and utensils shall be so designed and of suchmaterial and workmanship as to be adequately cleanable and shall be properlymaintained.
2. Food-contact surfaces shall be corrosion-free and be made of a nontoxic material.
3. All retail food establishments shall have:
a. Equipment and utensil washing facilities installed and operated in accordancewith the Food code.
b. Hand-washing facilities accessible to employees involved in food preparation andequipment and utensil washing in accordance with the Food Code.
4. Seams on food-contact surfaces shall be smoothly bonded as needed and whereappropriate. Spot or tack welds are prohibited.
5. All equipment shall be designed and constructed in such a way that it can be adequatelycleaned, inspected, and prevent food contamination.
6. Regulating and recording controls, thermometers, or other temperature measuring devicesshall be installed and routinely calibrated on any equipment intended to prevent thegrowth of pathogenic microorganisms. Ongoing monitoring of such systems shall befrequently undertaken with proper documentation maintained and readily available.Mechanical monitoring systems shall be utilized and shall trigger an alarm when
temperatures exceed limits.7. In wet processing or wash areas adequate floor drains with grates shall be installed,
maintained and operational. All floor drain grates must be easily removed for cleaningand inspection.
8. Only food grade United States Department of Agriculture approved lubricants shall beutilized on food processing machines. All such lubricants shall be fully segregated andstored in a secured and designated area.
9. Flaking paint on equipment or excessive rust other than normal mild oxidation on black steel is prohibited.
D. Services:
1. All retail food establishments shall have a potable water supply from an approved source.
For underground well water supplies, sampling of the water shall be undertaken on afrequency consistent with local health department codes and State law. Properdocumentation shall be readily available.
2. All plumbing shall be of adequate size and shall meet national and local codes. Allwater installations and equipment shall prevent back siphonage.
3. The sewage disposal system shall be adequate and appropriate for the process and shall be maintained to prevent either direct or indirect contamination of food.
4. All washrooms and hand sinks shall have both hot and cold running water readilyavailable. Mix valves to adjust water temperatures shall also be provided. It would bedesirable to provide foot or knee operated valves.
A. Cleaning operations shall be performed in a manner to prevent contamination of food, foodpackaging materials, and preparation areas. The cleaning and sanitizing operations shall be
performed in accordance with the appropriate code for the equipment, utensils, or structures ateach retail food establishment.
B. Only cleaning compounds and sanitizers authorized for food contact surfaces shall be used forcleaning. All chemicals shall be used according with the product label.
C. When not in use, all cleaning compounds and sanitizers shall be properly labeled and stored in asecured area, away from preparation and food storage areas.
D. Cleaning equipment and tools shall be supplied and be readily available for use. All cleaningequipment shall be maintained and stored in such a way as not to contaminate foods or food
equipment.E. Cleaning Definitions:
1. "Periodic Cleaning"
a. "Periodic cleaning" shall be consistent with a Master Cleaning Schedule (seeAppendix) or its equivalent.
b. When undertaken safely and in compliance with the appropriate foodcodes/regulations, all equipment guards, trims, and panels shall be removed forinspection and cleaning of the interior of such equipment based on the MasterCleaning Schedule.
c. Equipment and structural "overheads" such as lights, pipes, beams, vent grids,etc., shall be scheduled for periodic cleaning based on the Master CleaningSchedule to prevent the development of insects, mold, or accumulations of foreign matter.
d. Maintenance mess and debris created during repairs or alterations shall bepromptly removed. Emphasis shall be directed to full accounting of nuts, bolts,washers, wire pieces, tape, welding rods, and other small items that can readilycontaminate food.
e. Grease smears and excess lubricant shall be promptly removed from equipment.
2. “Daily Cleaning” shall be accomplished in a manner that will ensure all areas aremaintained during normal working hours. All such operations should be undertaken in amanner to prevent contamination. The use of hot water for cosmetic cleaning in wetpreparation areas shall be restricted and utilized in such a way as to not contaminate withwater droplets, mists, or direct contact.
1. Food-contact surfaces and utensils shall be cleaned on a regular basis and as often asnecessary to eliminate food residues and maintain a good appearance. Food-contactsurfaces and machinery that requires sanitizing shall be cleaned, sanitized, and tested for
adequate destruction of pathogenic microorganisms.2. Where necessary to prevent microbial contamination, equipment and utensils shall be
cleaned and sanitized on a predetermined schedule.
3. Utensils and intermediate containers shall be washed between use, if appropriate, or asneeded and store d in an inverted position off the floor.
4. Pans, trays, or other main product zones shall be cleaned frequently enough to preventcarbon particles from being transferred to products. Pans shall be stored in an invertedposition to prevent potential adulteration of product.
5. Sanitary trays and dollies shall be cleaned and maintained in such a way as to preventproduct adulteration.
6. Utensils shall be sanitized where appropriate.
7. Separate and distinct cleaning utensils shall be utilized for cleaning food-contact surfaces(product zones) and structural cleaning (nonproduct zones). At no time shall cleaningutensils utilized to clean rest rooms, toilet fixtures, or floor drains be used for any othercleaning purpose. Proper identification and segregation of each classification of cleaningutensil shall be maintained.
Per AIB Standards, an Unsatisfactory rating will be assigned when an item or items during the audit representsa violation of the following types:
I. If an imminent food safety hazard exists.
II. If food safety programs are nonexistent or deficient in such a way that they do not comply with the latestpublished food code.
III. If food is adulterated such that:
a. It bears or contains an added poisonous or deleterious substance;
b. It consists in whole or in part of any filth, putrid, or decomposed substances, or if it is otherwiseunfit for use as food;
c. It has been prepared, packed, or held under insanitary conditions, whereby, it may have beencontaminated with filth, or whereby, it may have been rendered injurious to health.
IV. If a violation of the food code is noted that is an imminent food safety risk.
V. If a violation of local or national pesticide regulations is noted that would represent a significantdeparture from the regulations or would cause an imminent food safety risk.
Examples of a few conditions most commonly found which will require an unsatisfactory ratingassignment have been listed below. The following only represent examples of conditions forunsatisfactory rating assignments and are by no means inclusive. Similar items not specificallystated will be dealt with by the auditor in view of existing conditions and are always subject toreview by AIB International headquarters personnel.
1. Microbes
a. The presence of extensive amounts of mold either on or within proximity to the preparationzones, jeopardizing product integrity.
b. Holding temperatures in excess of 40°F (4 ° C) or less than 165 ° F for microbiologically sensitiveingredients or products.
c. Open sores or boils on employees who have direct contact with product, ingredients, or productzones.
ADEQUACY Of FOOD SAFETY PROGRAM OK PH S UFOOD SAFETY SYSTEMS1. Responsibility / demonstration of knowledge.2. Written procedures and outlines of responsibilities.
3. Monthly self-audit program4. .Pre-operational inspection program5. Program Support.6. Cleaning Schedules.7. Documented procedures for inspection of incoming materials.8. HACCP program in place9. Documented food safety training.10. Customer complaint evaluation program.11. Processing records are maintained.12. The facility has a procedure for handling regulatory inspectors.
PEST CONTROL OK PH S U
13. Formal written program.14. Trained/licensed pest control operator.15. Sample labels and Material Safety Data Sheets are current.16. Records of all pesticide applications are current.17. External and internal rodent control program.18. Electric flying insect control units are maintained.19. Current maps of all devices.20. Bird control is adequate.21. Pesticides and pesticide application equipment are stored properly.22. Pest evidence observed.
OPERATIONAL METHODS AND PERSONNEL PRACTICES OK PH S U
23. Approved source for food ingredients/materials24. Proper identification of materials25. Refrigeration, thawing, preparation PHF.26. Re-heating of cooked foods.27. Cooling of PHF. (140 ° or less w/in 2hrs then 70 °-40 ° w/in 4hrs)28. Storage and Handling.29. Raw shellfish notice 30. Shellfish documentation31. Temperature documentation.32. Properly identified/covered containers for rubbish, trash, waste.33. Utensils and equipment; clean and in good repair.34. Utensils and equipment; proper use of single-service articles
35. Utensils and equipment; proper cleaning/care multi-use articles36. Utensils and equipment; cleaning and sanitizing37. Dishwashing facilities; sinks, drain-boards, drying.38. Dishwashing facilities; bactericides, sanitizer testing39. Personnel practices; clearly assigned PIC on site40. Personnel practices; food, drink, tobacco, chewing gum 41. Personnel practices; hand washing, disease control
MAINTENANCE FOR FOOD SAFETY OK PH S U42. A documented preventive maintenance program is used.43. The building and grounds are maintained.44. Floors, walls, and ceilings are maintained.45. Lighting and glass is of a safety type or protected.46. Ventilation sufficient, properly maintained.47. Food-contact surfaces are corrosion-free and nontoxic.48. Seams on food-contact surfaces are smooth, if required.49. Regulating and control devices, thermometers properly installed,
routinely calibrated.50. Approved lubricants are stored away from food.51. Flaking paint, rust.52. Personnel facilities provided, used.53. Potable water from an authorized source54. The sewage disposal system is adequate.
CLEANING PRACTICES OK PH S U55. Cleaning operations properly performed.56. Approved detergents and sanitizers are used for cleaning.57. Cleaning chemicals properly identified, stored.58. .Dishwashing operations59. Food-contact/non-food contact surfaces, utensils properly cleaned60. Separate/distinct cleaning utensils for food-contact surfaces.
