3.01 outline facility sanitation. *dry storage corrosion- resistant metal free of exposed steam...

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