The following best practices will help ensure a high-level of food safety oversight in your kitchen, during preparation, sanitation, transportation, and during event set-up.
Home sanitation
Ensure the water supply comes from a safe source
Ensure handwashing sinks are easily accessible and supplied with hot and cold running water
Maintain pets in an area outside of the kitchen during food preparation
Store all foods used for HBV products in a clean, dry location
Maintain storage and processing areas free of pest activity. Pests can harbor diseases that may contaminate food and equipment.
Store all chemicals away from food, and packaging materials. Improper contact with chemicals may cause contamination due to toxic interactions with food/equipment.
Domestic activities such as family meals, and household chores should not be conducted in the same space, at the same time as HBV food preparation.
Hand hygiene
Ensure handwashing occurs before and after changing a task (example: cleaning the kitchen, using the restroom, changing gloves, etc.), or any time hand contamination may have occurred
Avoid barehand contact with ready-to-eat foods (example: cookies and bread)
Use disposable gloves to avoid product contamination (disposable gloves should be discarded after each use)
Personal hygiene
Wash your hands for a minimum of 20 seconds using soap and hot water. Hand sanitizer is not a substitute for proper handwashing.
Designate a kitchen hand towel for drying your hands to avoid cross-contamination
Ensure all cuts or other open wounds are covered while preparing and packaging food
Avoid smoking or vaping in the kitchen area during food preparation and packaging
Use a new tasting utensil for each product taste test to prevent product contamination
Equipment sanitation
Ensure cooking equipment is maintained in good, clean condition
Ensure dishes are properly washed prior to use
Refrigeration
For ingredients that require refrigeration prior to preparation (example: milk and eggs), ensure the refrigerator is maintained at least 41 degrees F or lower.
Maintain refrigerator in clean, and well-organized conditions separating HBV ingredients and personal use items