3.01 outline facility sanitation. *dry storage corrosion- resistant metal free of exposed steam...
TRANSCRIPT
3.01 Outline facility sanitation
*Dry Storage
Corrosion-resistant metal
Free of exposed steam pipes, sewer lines, water pipes
Exterior doors – self closing
Cracks and crevices in floor or walls – filled in
Fully equipped with handwashing stations
Self-closing doors
Restroom
Cleaned regularly
Adequately stocked
*Handwashing stations are required in:
Service areasWarewashing areas
Restrooms
*Handwashing stations
Hot and cold running water Means to dry hands
Waste container Signage for employees
Soap
Water supplies
Approved public water
mains
Private water sources
Closed portable water containers
On-premise water storage tanks
Water transport vehicles
Bottled water
*Use of nonpotable
water
Air conditioning
Fire protectionIrrigation
Cooling equipment
*Cross-Connections
•Physical link which contaminants from drains or sewers
•Dangerous because allows the possibility of back flow
•Backflow- unwanted reverse flow of contaminants
*Cross-connection-
Used to separate
water supply outlet
Air gap
*2 Air gaps for cross-connection
1. Between the faucet and flood rim of the sink.
2. Between the drainpipe and floor drain
*Water emergencies
Use bottled or
boiled water
Purchase ice
keep supply of boiled water for handwashing
Use boiled water for essential cleaning
Flush & disinfect water systems
*Backup of raw sewage
Immediate closure , correction of the problem and thorough cleaning
Garbage disposal – most common
violation
Garbage container
Tight-fitting lidsOutdoor trash receptacles covered at all times
Removed as quickly as possible
Cleaned frequently
Plastic bags
Parasites
Reducing the number of
microorganism
Removing food or soil from a surface
*Clean first and then sanitized
Sanitizing Cleaning
*Cleaning agents
Acid cleaners – mineral
deposits – lime away
Abrasive cleaners – scouring agents
- comet
Solvent cleaners – grease burned on – degreaser or oven
cleaner
Detergents - Dawn
*To insure the proper strength of sanitizing solution
Test the solution with a sanitizer test kit
*Cleaning process
Agitation or pressure
Cleaning agent
Water temperature
*Chemical cleaners
Chlorine – most commonly used
Iodine – effective at low concentration, may stain
Quaternary ammonium – Quats – Does not kill certain types of microorganisms
*Machine Warewashing – 3 compartment sink
1.Rinse, scrape or soak
2.Wash – 110 degrees
3.Rinse – 110 degrees
4.Sanitize – 180 degrees
5.Air Dry
*Chemical sanitizing warewashing
machine
Rinse water temperature – 75 – 120 degrees
Storing utensils
Store glasses and cups upside down
6 inches off floor
Clean and sanitize trays and carts
3.02 Food service inspection and pest
management
*MSDS – material safety data sheet
Guidelines for safety
First aid information
Manufacturer’s address
*Immediate closure of a food
establishment
Loss of refrigeration
Backup of sewage
Rodent infestation
*Owner/Manager
Responsible for food safety
*Purpose of a food inspectio
n
Evaluate whether a business is
meeting sanitation standards
Convey food safety information
Protect the public’s health
*Critical violation to health inspection
Determine the cause of the
violation
Correct the violation within 48 hours
Discuss the violation with the inspector
Master cleaning list
what
Who when
How
Integrated Pest Management (IPM)
Deny pests food, water, and a
hiding or nesting place
Deny pests access to the facility
Work with a licensed PCO to eliminate pests
Pests come in by:
Pipes
deliveries
Floors and walls
Doors,windows and vents
Deny Food and Shelter
Store all food and supplies at least 6
inches off floor
Dispose of garbage quickly
Clean up around garbage cans
Store recyclable in pest proof
Keep humidity as low as possible
FIFO Refrigerate foods – cocoa, nuts, powdered milk