Mountains  Sierra Foodservice Sanitation





Facility Management


Pre-Inspection Audits

Class Schedules

Manager Certification



Employee Training

Call me at:

775 322-0171


775 232-9482 (Cell)

Check out my favorite links:

Washoe County Health District The health department for Washoe County.

United States Food and Drug Administration (Model Food Code) Many links to other resources.

National Environmental Health Association Certifies professionals in environmental health. They provide training and an annual educational conference

Nevada Environmental Health Association A state affiliate NEHA. It provides an annual education conference.

Western Exterminator Company A reputable pest control company.

Celtic Inspection Service A reputable company that inspects all types of structures including food & beverage structures. Based in Reno.

Thermo Works A great resource for quality reasonably priced thermometers and thermocouples.

Truckee Meadows Community College- Culinary School : TMCC has great College Level Culinary Training in the Northern Nevada Area

Eebmaster  Contact



Wash Your Hands

by John Roberts, Sierra Food Service Sanitation

June 2007

It is important to realize in food safety that handwashing not only protects the consumer but protects the food worker as well. As a former food safety coordinator at a local hotel/ casino in Northern Nevada I was notorious for reminding employees to wash their hands. After a period of time, several of the employees approached me and let me know that they actually were washing their hands more often and had noticed that they had not gotten ill as often as before they washed their hands more frequently. Motivating people to make behavioral changes is challenging but as I discovered we are motivated more often it seems if the change we make can benefit us

The FDA recommends Standard Operating Procedures as an important part of any Food Safety Program in Retail Food Operations. When creating a Standard Operating Procedures you should follow: Why, Who, When, How, Optional Records, Correction or Corrective Action and PIC (Person in Charge) Verification.

There is an increasing emphasis on creating barriers between our hands and ready to eat foods. This is due to the increased reports of Viral Outbreaks including Noro-Virus (Norwalk) and Hepatitis A. These carriers include the use of single use gloves. It is important to remember that gloves must be used properly to be effective as barriers. They should be vinyl not latex and we need to wash our hands every time before we put on a new pair. We also need to remember to change gloves between tasks. Although gloves are not required in most districts they are perceived as safer by a lot of consumers.

An awareness on monitoring employee illnesses associated with “gastro-intestinal” symptoms is also increasing among foodservice operators. Noro-Virus is extremely contagious and continues to plague the industry with over half of the outbreaks reported recently pointing to this virus. We must be creative and find ways to make sure that food handlers with these symptoms are not handling food.

Never assume!

Conduct regular self- inspections on a continuous basis. Observe your employees to make sure they are practicing good personal hygiene (handwashing).


If it isn’t documented it didn’t happen! Simple records of Self-inspections, Temperature Checks, Cooling Studies, Receiving Logs and even handwashing verification are a good idea and you may be asked for these records sometime by a regulator.

We are all “stakeholders” in food safety as we must maintain
consumer confidence in our products and services.

I want to convey to all my appreciation and respect for all the hard work and talent required to be successful in the food industry. It is my goal to continue what I believe to be a valuable service to the industry.

Please remember: WASH YOUR HANDS!


Why: Unclean hands can transfer bacteria and viruses to
food, and cross-contaminate foods and food contact surfaces.
Who: All food workers.

When: Food handlers must wash their hands:
.. Before starting work
.. Before putting on or changing gloves
.. After using the restroom, (use the restroom sink)
.. After touching the hair, face or body
.. After eating, drinking, smoking or touching chewing gum
.. Upon entering a food prep area
.. After cleaning or taking out the garbage
.. After touching anything that contaminates the hands
.. After using chemicals


Only at the designated handwashing or restroom sink.

1. Use warm water (greater than 100 degrees F less than 120 degrees F)
2. Wet hands and exposed arms up to the elbow.
3. Apply hand soap.
4. Rub hands and forearms vigorously for 20 seconds.
5. Clean under fingernails.
6. Rinse under warm water.
7. Towel dry with disposable towels.
8. Be careful not to re-contaminate hands on faucets or
paper towel dispenser.

Correction/Corrective Action:

o Observe employee handwashing practices and instruct them to rewash their hands if not washed properly.
o Retrain employee in proper handwashing procedures.

Person In Charge Verification:

Check that:
.. Soap and Paper towels are available.
.. Sinks are accessible and conveniently located.
.. Water temperature and pressure are adequate.
.. Employees are following this SOP.
.. Handwashing signs are posted demonstrating proper

Handwashing steps.

As owner/operator and instructor for Sierra Foodservice Sanitation John has been providing services for over fourteen years in the Nevada and California area. Services include Food Protection Manager Certification, Food Safety Audits and Consulting. John has over thirty years in food and beverage experience including over twenty years in management. He has worked and supervised buffets, coffee shops, fine dining, banquets, health care facilities and central kitchens. For 10 years he has been a Certified Instructor for Washoe County in Food Safety. He has certified over 700 students using ServSafe (NRAEF) training. John holds certifications including HACCP Retail and Manufacturing and Food Protection Manager Instructor. John also attends FDA seminars and classes as well as being a member of the State of Nevada Food Safety Task Force. For class schedules/locations
or information about our consulting services or audits contact John at:

Office: 775-322-0171 Cell: 775-232-9482

Call us today for details:  775 322-0171

Copyright 2005-2015 by John Roberts, Sierra Foodservice Sanitation

Phone: 775 322-0171    Cell 775 232-9482




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