There are many city, county, state, and federal codes related to food safety and hygiene to which every restaurant in the United States must comply. The Critical Safety Factors outlined in this section enable you to not only protect your employees, customers, and assets, but also help comply with health, safety, and hygiene regulations.

Nonconformance to one or more of the Critical Safety Factors could significantly increase the potential for a foodborne illness outbreak. In any jurisdiction where the laws call for a higher level of compliance than outlined below, it will be the responsibility of the restaurant to follow those standards.

The Critical Safety Factors as outlined below are the minimum standards for Hoss's:

1. Food products are handled in a safe and sanitary manner.
   
2. Only approved food and chemical products are present and are received in good condition and at the proper temperatures.
   
3. Kitchen procedures are in place to prevent the potential of cross-contamination from raw products to cooked or ready-to-eat products.
   
4. Ingredients with different use-by dates are not mixed on top of old ingredients in the same holding place.
   
5. Ice machines are properly maintained.
   
6. The hand wash sink is fully stocked, functional, and all personnel are washing hands.
   
7. Ill or injured personnel are not handling foods.
   
8. An approved and calibrated thermometer is present.
   
9. Correct thawing procedures are in use.
   
10. Refrigerated unit temperatures are at 41 degrees or lower.
    
11. Potentially hazardous foods are cooked to the proper minimum internal temperatures.
    
12. Hot holding temperatures are over 140 degrees.
    
13. Foods are cooked in a timely manner using acceptable procedures.
    
14. Foods are reheated only once to a minimum of 165 degrees.
    
15. Hot water temperature for cleaning is at 120 degrees minimum.
    
16. Dishwasher is functioning properly.
    
17. Sanitizing wipe towels are rinsed continuously, stored in sanitizing solution between use, and sanitizing solution is at the correct strength of 220 ppm. Sanitizing solution must be changed every 2 hours.
    
18. Overflowing floor drains are not present in the restaurant.
    
19. Rodent, insect, or pest activity is not present in the kitchen.
    

All foods must be cooked to their proper minimum internal temperatures to prevent bacterial growth that could contribute to foodborne illness. The correct method for determining the internal temperature is by taking a clean and sanitary thermometer and placing it in the thickest part of the food product. Wait until the thermometer stabilizes. The internal temperature should be taken in more than one location, and this is dependent on the size of food that is being checked.