food safe level 2 part 4
TRANSCRIPT
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FOODSAFE
Level 2 (Advanced)FOODSAFELevel 2 (Advanced)
Section 4
Design and Maintenance
Revised 2001
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FOODSAFE Level 2 Design and Maintenance 2
Learning outcomesLearning outcomes
s identify and describe the basic service
requirements of a foodservice establishment
s describe the managers roles
s develop and implement a cleaning schedule
s demonstrate an understanding of the
maintenance, operation and cleaning of
foodservice equipment
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FOODSAFE Level 2 Design and Maintenance 3
Major points to be coveredMajor points to be covered
s design and basic service requirements
s equipment maintenance
s maintaining sanitary conditions
s identification of a pest infestation
s sanitation and housekeeping practices for effective pest
control
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FOODSAFE Level 2 Design and Maintenance 4
Dirty vs. CleanDirty vs. Clean
s the layout of a food service establishment
can reduce the chance of cross-
contamination
s managers are often not involved in the
kitchen design process and must adapt
processes to the existing layout
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FOODSAFE Level 2 Design and Maintenance 5
Dirty vs. cleanDirty vs. clean
s kitchen plan
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FOODSAFE Level 2 Design and Maintenance 6
Dirty vs. CleanDirty vs. Clean
Bused toDishwash
Area
Served toCustomer
To Kitchenfor Prep
ScrapeRack Sort
Wash RinseSanitize
Air Dry
SanitaryStorage
s this diagram
represents the
handling of dishes
so that the path ofclean and dirty
dishes never
crosses
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FOODSAFE Level 2 Design and Maintenance 7
Design and basic service requirementsDesign and basic service requirements
s water supply
s water temperature
s grease trapss sewage disposal
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FOODSAFE Level 2 Design and Maintenance 8
Design and basic service requirementsDesign and basic service requirements
s handwashing facilities
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FOODSAFE Level 2 Design and Maintenance 9
Design and basic service requirementsDesign and basic service requirements
s ventilation
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FOODSAFE Level 2 Design and Maintenance 10
Design and basic service requirementsDesign and basic service requirements
s lighting
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FOODSAFE Level 2 Design and Maintenance 11
Design and basic service requirementsDesign and basic service requirements
s refrigeration
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FOODSAFE Level 2 Design and Maintenance 12
Design and basic service requirementsDesign and basic service requirements
s garbage disposal
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FOODSAFE Level 2 Design and Maintenance 13
Equipment maintenanceEquipment maintenance
s standards
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FOODSAFE Level 2 Design and Maintenance 14
SanitationSanitation
s to allow for proper cleaning, all equipment
should be 15 cm (6 inches) off the floor, on
casters, or sealed to the floor
s shelves at all levels must be cleaned
regularly of dust, food spillage, etc., or they
may become a reservoir for insects and
rodents
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FOODSAFE Level 2 Design and Maintenance 15
SanitationSanitation
s where large equipment (soft ice cream
machines, baking equipment, etc.) is
designed for in-place cleaning, management
should ensure that:
detergent and sanitizer can touch all parts
it is self-draining
there are parts that can be removed forinspection
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FOODSAFE Level 2 Design and Maintenance 16
SanitationSanitation
s stoves
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FOODSAFE Level 2 Design and Maintenance 17
SanitationSanitation
s cutting boards
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FOODSAFE Level 2 Design and Maintenance 18
SanitationSanitation
s meat slicers
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FOODSAFE Level 2 Design and Maintenance 19
SanitationSanitation
s cooking and holding facilities
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FOODSAFE Level 2 Design and Maintenance 20
Maintaining sanitary conditionsMaintaining sanitary conditions
s the foundation of any cleaning and sanitizing
plan is the cleaning schedule
s the manager, with input from staff, must
develop a comprehensive, realistic cleaning
schedule
s it is the managers responsibility to make
sanitation an important part of the dailyoperation of the business
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FOODSAFE Level 2 Design and Maintenance 21
Developing a cleaning scheduleDeveloping a cleaning schedule
s manager must review the entire operation
s specific tasks must be assigned to specific job
titles
s detailed information for cleaning and sanitizingshould be provided for some equipment
s manager must ensure that all required cleaning
products and tools are available
s all staff must accept and understand the
cleaning program
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FOODSAFE Level 2 Design and Maintenance 22
Establishing a cleaning programEstablishing a cleaning program
s tasks should be assigned fairly among all staff
s staff should be given sufficient time to complete
their cleaning tasks
s outside cleaning agencies may be required for
specific cleaning tasks
s cleaning schedule should be reviewed at staff
meetingss all employees must understand the importance
of the cleaning program
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FOODSAFE Level 2 Design and Maintenance 23
Pest facts: cockroachesPest facts: cockroaches
s have existed for over 300 million years
s there are 3,500 species worldwide
s German cockroaches are common in restaurants
and kitchens; they can each produce 384offspring a year; and they spend 80% of their
lives hiding
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FOODSAFE Level 2 Design and Maintenance 24
Signs of a cockroach problemSigns of a cockroach problem
s strong musty odour when the population is high
s detection of feces (about the size of large grains
of pepper)
s detection of egg casings (may be brown, red orblack)
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FOODSAFE Level 2 Design and Maintenance 25
Cockroach trapCockroach trap
s glue board
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FOODSAFE Level 2 Design and Maintenance 26
Pest facts: fliesPest facts: flies
s the average life cycle of a housefly is 10
days
s
a female can lay up to 600 eggss a fly matures to adult status in 6 days
s fruit flies live where there is a food supply
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FOODSAFE Level 2 Design and Maintenance 27
Pest facts: fliesPest facts: flies
s houseflies have no teeth--they regurgitate
stomach acids onto food to consume it as a liquid
s houseflies carry pathogens on their hairy bodies
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FOODSAFE Level 2 Design and Maintenance 28
RatsRats
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FOODSAFE Level 2 Design and Maintenance 29
Small openingsSmall openings
s a rat can squeeze through very small openings
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FOODSAFE Level 2 Design and Maintenance 30
Sanitation and housekeepingSanitation and housekeeping
s practices for effective pest control
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FOODSAFE Level 2 Design and Maintenance 31
Pest controlPest control
s management should ensure that all food
products are inaccessible to pests
s
insect/rodent-proof containers such asglass or food-grade plastic should be used
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FOODSAFE Level 2 Design and Maintenance 32
Working with a pest control companyWorking with a pest control company
s the manager should check the companys
references
s a member of the foodservice management
team should accompany the service
technician during their visit
s a detailed report of the technicians findings
should be left for the establishments records