Module 25 – Domain IV: Sanitation and Safety
After reviewing Module 25 lecture, you should be able to:
- Discuss safety practices.
- Describe sanitation and food safety.
Sanitation Practices and Infection Control
Personal Hygiene
· hand washing should be conducted for a minimum of 20 seconds
o hands should be washed thoroughly and include use of a nail brush
o hands should be washed prior to beginning work, after contact with bodily fluids, after handling raw foods, garbage, or after eating or smoking (note – this doesn’t say anything about touching clothing)
· those with infectious diseases should not work in the foodservice area
Food and Equipment
Dishwashing
· hand washing – pre-rinse, wash, rinse, sanitize, air dry
· machine washing - types vary based on foodservice size
o Flight –type continuous conveyor washing machine is used for high volume. Single tank is generally low volume. Other types include rack conveyor 1 or 2 tank.
o washing temperatures
§ pre-wash – 110-130 (or 110 – 140)degrees
§ wash – 150-165 (or 140-165)
§ rinse – 165-180
o sanitizing
§ heat sanitize –
§ at least 170 degrees for at least 30 seconds or
§ 180 for at least 10 seconds
§ chemical sanitize – using:
§ chlorine (50 ppm)
§ iodine (12.5 ppm)
§ quaternary ammonium (220 ppm)
Regulations
· Occupational Safety and Health Act (OSHA) – goal is to ensure safe working conditions; rules or guidelines must be followed based on workplace operation; inspections occur when:
o employee files complaint related to safety
o random check
o a serious injury or death has occurred at the workplace
· OSHA requires employers have a program to communicate chemical hazards to employees; Material Safety Data Sheet (MSDS) identifies chemical and hazard warnings
· CDC - The Center for Disease Control examines foodborne illness outbreaks.
· EPA – evaluates water and air quality
· State and local health departments – examines foodservice areas for cleanliness, etc.
· NSF International- formally National Sanitation Foundation; main organization that makes certain foodservice equipment is assembled and installed safely
· UL (Underwriters Laboratories)- main agency that certifies equipment/products meeting established standards for safety such as fire, etc.; UL mark on the product indicates product has met standards
HACCP
· Proactive process to ensure food safely to the highest degree; identifies and controls any point or procedure in a food system (from receiving through service) where a loss of control may result in an unacceptable health risk
· JCAHO integrated HACCP into its standards
· Terms:
o risk – a chance that a condition will lead to a hazard
o hazard – unacceptable contamination of food
o CCP – locations in the food product flow where mishandling of food is likely to occur
o Critical limits – a specific criterion that must be met for each preventative measure indentified for a CCP
Seven steps of Hazard Analysis Critical Control Points (HACCP) are:
1. Analyze hazards. Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
2. Identify critical control points. These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
3. Establish preventive measures with critical limits for each control point. For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
4. Establish procedures to monitor the critical control points. Such procedures might include determining how and by whom cooking time and temperature should be monitored.
5. Establish corrective actions to be taken when monitoring shows that a critical limit has not been met--for example, reprocessing or disposing of food if the minimum cooking temperature is not met.
6. Establish procedures to verify that the system is working properly--for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.
7. Establish effective recordkeeping to document the HACCP system. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling foodborne pathogens.
Critical Control Points (CCP) includes freezer <0 degrees F, refrigerator <41 degrees F, and dry storage 50-70 degrees F.
Canned foods should be used within 12 months.
http://ohioline.osu.edu/b901/pdf/B901_Appendices.pdf#critical_limits
· Joint Commission on Accreditation of Health Care Organizations (JCAHO) regulation criteria includes:
o controlled traffic through foodservice areas
o walk-in coolers must be able to be opened from the inside
o food and non-food goods are labeled
o water pipe units are properly insulated
Safety
Fire safety
· Fire type and extinguishers
· class A fire – combustible
o wood, paper, cloth, cardboard, plastic
o symbol for this type of fire is a triangle with capital A
o extinguished via foam, water pump, dry chemicals
· class B fire - flammable liquids
o grease, oil, cleaning supplies, flammable chemicals
o symbol for this type of fire is a square with a capital B
o extinguished via foam, carbon dioxide, dry chemicals
· class C fire – electrical
o wires, motors, switches, electrical equipment
o symbol for this type of fire is a circle with a capital C
o extinguished by carbon dioxide, dry chemicals
· class D fire – combustible metals
o symbol for this type of fire is a star with a capital D
o special extinguishing agent needed
· class A extinguisher - use on Class A fires; includes water - stored pressure, water pump, multi purpose dry chemical, foam
· class AB extinguisher - use on Class A and B fires only; includes aqueous film-forming foam - stored pressure
· class BC extinguisher - use on Class B and C fires only; includes dry chemical, carbon dioxide
· class ABC extinguisher - use on Class A, B, or C fires; includes multipurpose dry chemical
Accidents
· Accident reports should be filled out immediately after an accident occurs; the report should include:
o nature of the accident - what occurred and any resulting injury
o date and time of the accident
o location of the accident
Now that you have read the lecture, consider the following:
- Describe OSHA requirements for safety. What is MSDS?
- What is the first thing to do after an accident occurs?
- What does NSF indicate?
- The back of a microwave oven you just purchased has a UL mark. What does this indicate?
- List 2 foods that would be considered the same CCP concern.
- What type of fire extinguisher would be used for a grease fire?
1. Which of the following sets rules or guidelines that must be followed based on workplace operation?
a. JCAHO
b. FDA
c. USDA
d. OSHA
2. OSHA would conduct an inspection when:
a. All of these
b. a serious injury or death has occurred at the workplace
c. a random check is chosen
d. an employee files complaint related to safety
3. Which of the following is classified as a combustible fire and could be extinguished via foam or pump?
a. class B
b. class A
c. class D
d. class C
4. A grease fire is classified as which type of fire?
a. class A
b. class C
c. class D
d. class B
5. An electrical fire is classified as which type of fire?
a. class A
b. class B
c. class C
d. class D
6. How would a class C fire be extinguished?
a. carbon dioxide
b. pump
c. none of these
d. water
7. Which of the following organizations would examine foodborne illness outbreaks?
a. FDA
b. CDC
c. EPA
d. OSHA
8. The symbol for a flammable liquid fire is:
a. triangle with a capital B
b. square with a capital C
c. square with a capital B
d. none of these
9. Which of the following organizations would examine water and air quality?
a. EPA
b. OSHA
c. FDA
d. CDC
10. You are orienting a new foodservice worker. When discussing handwashing, you explain that she should wash her hands:
a. after smoking
b. prior to handling food
c. all of these
d. after handling raw foods
11. A foodservice worker comes in to work his shift and complains of stomach flu symptoms, you:
a. console him and say "it's going around"
b. tell him "maybe you can leave a little early"
c. assign him to dish washing
d. send him home
12. Which of the following is the proper order to manually wash dishes?
a. wash, pre-rinse, rinse, sanitize, air dry
b. wash, pre-rinse, rinse sanitize, towel dry
c. pre-rinse, wash, rinse, sanitize, air dry
d. pre-rinse, wash, sanitize, rinse, air dry
13. Your dishwasher chemically sanitizes your dishes. What concentration of quaternary ammonium should you have to adequately sanitize your dishes?
a. 50 ppm
b. 220 ppm
c. none of these
d. 12.5 ppm
14. What temperature should dishes, etc. be washed?
a. 150-165 degrees F
b. 110-130 degrees F
c. 90-110 degrees F
d. 165-180 degrees F
15. What temperature should dishes, etc. be pre-rinsed?
a. 110-130 degrees F
b. 150-165 degrees F
c. 90-110 degrees F
d. 165-180 degrees F
16. What temperature should dishes, etc. be sanitized?
a. >170 degrees F for at least 1 minute
b. >200 degrees F for at least 30 seconds
c. >150 degrees F for at least 30 seconds
d. >170 degrees F for at least 30 seconds
17. When using chemical sanitizer, how many parts per million should be used for chlorine?
a. 70 ppm
b. 110 ppm
c. 50 ppm
d. 1110 ppm
18. The first step of HACCP is:
a. determine critical control points (CCP)
b. assess hazards at each step of operations
c. monitor CCP and determine corrective action for deviations
d. establish requirements at each CCP
19. You note that meats are sitting at room temperature for 2 hours during receiving times. This is an example of which step of HACCP?
a. determine critical control points
b. assess hazards at each step of operations
c. monitor CCP and determine corrective action for deviations
d. establish requirements at each CCP
20. You establish a policy in which a foodservice worker must put meat deliveries away within 20 minutes of receiving. This is an example of which step of HACCP?
a. assess hazards at each step of operations
b. determine critical control points
c. monitor CCP and determine corrective action for deviation
d. establish requirements at each CCP
21. Which of the following examines foodservice areas for cleanliness?
a. FDA
b. CDC
c. state or local health departments
d. EPA
22. Examples of substances in a combustible fire are:
a. wood and paper
b. wires and motors
c. none of these
d. grease and oil
23. Examples of substances in a flammable liquid fire are:
a. wood and paper
b. wires and motors
c. none of these
d. grease and oil
24. Several employees enter the production area of the foodservice that are not foodservice workers. This a violation of controlled traffic through foodservice areas set by which organization?
a. FDA
b. JCAHO
c. USDA
d. OSHA
25. The cooler in your foodservice cannot be opened from the inside. This is a violation of a regulation set by which organization?
a. OSHA
b. FDA
c. USDA
d. JCAHO
Module 25 – Domain IV Quiz
Sanitation and Safety
1. Which of the following sets rules or guidelines that must be followed based on workplace operation? Incorrecta. JCAHO
b. FDA
c. USDA
d. OSHA
OSHA provides rules or guidelines that must be followed based on workplace operations; goal is to ensure safe working conditions.
2. OSHA would conduct an inspection when: Correct
a. All of these
b. a serious injury or death has occurred at the workplace
c. a random check is chosen
d. an employee files complaint related to safety
OSHA inspections occur when an employee files a complaint regarding safety conditions, an injury or death has occurred at the workplace, or random check.
3. Which of the following is classified as a combustible fire and could be extinguished via foam or pump? Correct
a. class B
b. class A
c. class D
d. class C
A class A fire is combustible (wood, paper, etc.) extinguished via foam or pump.
4. A grease fire is classified as which type of fire? Correct
a. class A
b. class C
c. class D
d. class B
A class B fire is flammable liquids (grease, oil, cleaning supplies, etc.) extinguished via foam, carbon dioxide.
5. An electrical fire is classified as which type of fire? Correct
a. class A
b. class B
c. class C
d. class D
A class C fire is electrical (wires, motors, etc.) extinguished by carbon dioxide.
6. How would a class C fire be extinguished? Incorrect
a. carbon dioxide
b. pump
c. none of these
d. water
Class C fire is extinguished via carbon dioxide.
7. Which of the following organizations would examine foodborne illness outbreaks? Correct
a. FDA
b. CDC
c. OSHA
d. EPA
The Center for Disease Control examines foodborne illness outbreaks.
8. The symbol for a flammable liquid fire is: Incorrect
a. triangle with a capital B
b. square with a capital C
c. square with a capital B
d. none of these
The symbol for a class B fire is a square with a capital B.
9. Which of the following organizations would examine water and air quality? Correct
a. EPA
b. CDC
c. OSHA
d. FDA
EPA evaluates water and air quality.
10. You are orienting a new foodservice worker. When discussing handwashing, you explain that she should wash her hands: Correct
a. after smoking
b. prior to handling food
c. all of these
d. after handling raw foods
One should wash hands prior to beginning work, after contact with bodily fluids, after handling raw foods, garbage, or after eating or smoking.