FOOD
SERVICES / T U L A N E U N I V E R S I T Y
ENVIRONMEN TAL HEALTH
AND SA FETY
P O L IC IE S A N D
P R O C E D U R E S M A N U A L
R E V I S IO N D A T E : 9 /1 /0 3
R etu rn to T ab le o f C o n ten ts , E H & S P o lic ies & P ro c ed u res M an u al
S E C T IO N C O N T E N T S
I. Food Services Safety (p.1)
A. General Guidelines (p.2)B. Sanitation (p.3)
1.Dishware/Utensils1. Hygiene
2.Kitchen Equipment2. Food Protection and Storage
3.Fixtures3. Housekeeping
4.Equipment Handling/Cleaning4. Pest Control
5.Personal Protective EquipmentC. Compliance (p.5)
A D D IT IO N A L R E A D IN G
Basic Safety Practices Section 10
Emergency Response Section 1
Hazardous Materials Safety Section 29
Personal Protective Equipment Section 14
Pest Control Section 32
F O R M S R E F E R E N C E D
First Report of Occupational Injury/Illness 18F-OEHS
I. FOOD SERVICES SAFETY
Maintaining a good stan dard of hygiene in the preparation and handling of food s, following good housekeeping and storage practices , and ensuring that employees are properly trained in sanitation practices for handling and serving food are critical to food services safety.
To avoid foodborne illness outbreaks, all food service workers are required to adhere to practices outlined in the Sanitary Code of the State of Louisiana, particularly the Hazard Analysis Critical Control Points method of food sanitation. Each food service operation must have at least one person who has been certified under the Food Safety Certification Program in accordance with the requirements of the Louisiana State Legislature. The certification must be renewed every five years.
A.General Guidelines
1.Dishware /Utensils
a.All chipped or cracked dishware must be discarded.
b.Handles of cooking utensils must not extend beyond the edge of ranges or tables.
c.Return all knives, saws, and cleavers to their proper racks.
d.Do not store heavier utensils or high stacks of dishes on high shelves.
e.Disposable single service cups and utensils must be kept in their original dispensing containers. Eating utensils shall be displayed “handle up” for self-service availability.
f.Use dry cloths, mitts or potholders to move hot receptacles.
2.Kitchen Equipment
a.Keep oven doors closed when oven is not in use.
b.Use caution in lighting ovens on gas stoves. Light pilot before turning on burners. Never face oven; stand to one side.
c.Walk-in refrigerator lights shall be turned on in the morning and may be turned off only when leaving at night.
d.Exhaust hoods, vents, and fixture s must be cleane d regularly. Duct work m ust be periodically (at least annually) cleaned, inspected, and treated if necessary.
e.Do not remove guards from kitchen equipment.
f.Fire suppression systems for cooking equipment shall be inspected every six months by a licensed fire protection systems specialist.
3.Fixtures
a.Light bulbs must be enclosed in a light fixture.
b.Ground Fault Circuit Interruptor systems must be provided for electrical outlets in we tareas.
4.Equipment Handling/Cleaning
a.Never place hands or fingers inside a garbage disposal.
b.Shut off switch and remove plug from receptacle before cleaning electrical appliances such as meat slicers.
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c.When removing a cover from a pot or pan, raise the lid in a manner that will direct the steam away from you. Assume all pots, pans, stoves, steam kettles, coffee urns, and pipes are hot before attempting to touch them.
d.Do not use steel wool or any other cleaning material that may contaminate food.
e.Before cleaning steam tables, dish warmers, dishwashers, etc., make certain that steam has been shut off and equipment is cool enough to handle.
f.Always push, do not pull, swivel-wheel carts. Load carts carefully to avoid spilling.
5.Personal Protective Equipment
a.Wear shoes with good traction.
b.Wear gloves when handling fruit or produce crates.
c.Food services employees must wear safety goggles when there is a po ibility of injury from caustic materials, flying particles, hot fat splatters and other associated hazards. Safety glasses may be used for protection against flying particles. (See, Section 14, PersonalProtective Equipment, of this manual.)
B.Sanitation
1.Hygiene
a.W A S H Y O U R H A N D S before handling food, dishware or utensils. Wash back of hands, between fingers, and exposed area of your arms for 15-20 seconds.
b.W A S H Y O U R H A N D S before starting work and after returning from a break or from using the restrooms.
c.W A S H Y O U R H A N D S after handling trash or garbage.
d.Maintain a standard of personal cleanliness in body and dress.
e.Foodborne illnesses may require medical evaluation and clearance. Report all illnesses to your supervisor. Any person with an infection or illness must not be allowed to work in areas where he/she would come in conta ct with food or with food contact surfaces or equipment. This status shall rema in in effect until cleared by a physi cian. The Office of Environmental Health & Safety (OEHS) must be contacted immediately in cases of suspected food poisoning.
f.Injured or ill e mployees must seek immediate medical attention at the O ccupational Medicine Clinic or the Emergency Room at Tulane University Hospital and Clinic, or a medical facility of the employees choice. Injured/ill employees must present aFirst Reportof Injury Illness form (Form 18F-OEHS located in Appendix E of this manual) at the time of medical treatment, and must submit the form within 24 hours to the Office of Risk Management (original) and OEHS (copy).
g.Do not cough, spit, or sneeze near food, dishes, or food contact surfaces.
h.Handle food items and clean utensils appropriately.
2.Food Protection and Storage
a.Use clean, wholesome foods that are free of spoilage.
b.Defrost frozen foods under cool running water, in a microwave oven, or by directly cooking the items.
c.Certain foods and/or cooking methods require periods of sustained internal temperatures to ensure food safety. Employees who are responsible for cooking, reheating, storing, and/or maintaining food temperatures on serving lines should refer to those sections of the Sanitary Code that deal specifically and in detail with food temperatures for cooking, reheating, serving, and storing.
d.Keep all food containers covered. Leftovers must be dated.
e.Hazardous chemicals must not be stored near food and dishware/utensils.
f.Properly store glassware and other articles to prevent them from falling into food.
g.Store all food/beverages in a clean, dry place at least six inches off the flo or. Discard or return dented, swollen and puffed cans of food to the distributor.
h.Do not store raw food above cooked or processed food.
3.Housekeeping
a.Keep food preparation, storag e, and serving areas clean. Poor ho usekeeping causes accidents and can cause foodborne illnesses.
b.All multi-use dishware, utensils, pots and pans must be washed, rinsed and sanitized either in a three compartment sink or in ana utomatic dishwasher and air-dried after sanitation; do not use a drying cloth. The proper methods for washing, rinsing and sanitizing, including proper temperatures, must be followed as required by the Sanitary Code.
c.Wipe spilled liquids immediately; pick up potato peelings, lettuce, cooking utensils, or any item that has fallen to the floor.
4.Pest Control
Maintain good pest control in all areas of the food service facility. ( See, Natural Pest ControlMeasures, in Section 32, Pest Control, of this manual.)
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C.Compliance
Departmental Safety Representatives (DSR) help to ensu re that the units they represent that handle food services are in compliance with the Sanitary Code and with other relevant policies set forth in this manual. (A unit is a depa rtment, section, center, or program or any number or configuration of these components.) DSRs also collect and submit to OEHS required documentation such as inspection reports, training documentation, and any other required documentation prepared by unit supervisors.
DSRs help ensure that the necessary measures have been taken by supervisory and other unit personnel to correct problems discovered during unit inspections. If corrections are not made despite deadlines and warnings from the DSR, the DSR shall report the unit's non-compliance to the Unit Head.
If the problem remains unresolved, OEHS shall consult with the Unit Head, and, if necessary, take the issue of the non-compliant unit to theU niversity's Environmental Health & Safety Operations Committee for resolution. Food service areas are subject to on-the-spot inspections that could draw heavy fines for Sanitary Code violations. The cost of any such fines shall be borne by the unit responsible for the food service area. (See, Section 2, Environmental Health & Safety, of this manual for information on the University’s Compliance Management System.)
E n d o f T e x t – R e tu rn to S e c tio n 2 7 , P ag e 1 O u tlin e
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Blood and Body Fluid Exposure Report
Last Name: ______First Name: ______
Exposure ID: (for office use only) B______Facility ID: (for office use only) ______
1) Date of Exposure: 2) Time of Exposure:
3)Department where Incident Occurred: ______
4)Home Department: ______
5)What is the Job Category of the Injured Worker: (check one box only)
EPINe ® t™
FOR MICROSOFT ACCESS
EXPOSURE PREVENTION► INFORMATION NETWORK►
EPINet is a trademark of the University of Virginia.
Windows is a registered trademark of
Microsoft Corporation in the United States and/or other countries.
Operates in Windows 95 and Windows 98 Environments. © 2000 Becton, Dickinson and Company. V1.2/US 3/2001
Food Services / Page 1 / SECTION 27
1Doctor (attending/staff); specify specialty ______
2Doctor (intern/resident/fellow) specify specialty ______
3Medical Student
4Nurse: specify ═════► 1 RN
5Nursing Student 2 LPN
18 CNA/HHA 3 NP
6Respiratory Therapist 4 CRNA
7Surgery Attendant 5 Midwife
8Other Attendant
9Phlebotomist/Venipuncture/IV Team
6)Where Did the Exposure Occur? (check one box only)
1Patient Room
2Outside Patient Room (hallway, nurses station, etc.)
3Emergency Department
4Intensive/Critical Care unit: specify type: ______
5Operating Room/Recovery
6Outpatient Clinic/Office
7Blood Bank
8Venipuncture Center
7)Was the Source Patient Identifiable? (check one box only)
1Yes 2 No 3 Unknown
10Clinical Laboratory Worker
11Technologist (non-lab)
12Dentist
13Dental Hygienist
14Housekeeper
19Laundry Worker
20Security
16Paramedic
17Other Student
15 Other, describe: ______
9Dialysis Facility (hemodialysis and peritoneal dialysis)
10Procedure Room (x-ray, EKG,etc)
11Clinical Laboratories 12 Autopsy/Pathology
13 Service/Utility (laundry,central supply,loading dock,etc)
16Labor and Delivery Room
17Home-care
14 Other, describe: ______
4 Not Applicable
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8)Which Body Fluids were Involved in the Exposure? (check all that apply)
Blood or Blood Products Peritoneal Fluid
Vomit Pleural Fluid
Sputum Amniotic Fluid
Saliva Urine
CSF Other, Describe: ______
Was the body fluid visibly contaminated with blood? Yes No Unknown
9)Was the Exposed Part: (check all that apply)
Intact Skin Nose (mucosa)
Non-Intact Skin Mouth (mucosa)
Eyes (conjunctiva) Other, Describe: ______
10)Did the Blood or Body Fluid: (check all that apply)
Touch Unprotected Skin Soak through Barrier Garment or Protective Garment Touch Skin Between Gap in Protective Garments Soak through Clothing
11)Which Barrier Garments were Worn at the Time of Exposure: (check all that apply)
Single Pair Latex/Vinyl Gloves Surgical Mask
Double pair Latex/Vinyl Gloves Surgical Gown
Goggles Plastic Apron
Eyeglasses (not a protective item) Lab Coat, Cloth (not a protective garment)
Eyeglasses with Side shields Lab Coat, Other
Face shield Other, Describe: ______
12)Was the Exposure the Result of: (check one box only)
1Direct Patient Contact 5 Other Body Fluid Container Spilled/Leaked
2Specimen Container Leaked/Spilled 6 Touched Contaminated Equipment/Surface 3 Specimen Container Broke 7 Touched Contaminated Drapes/Sheets/Gowns, etc.
4 IV Tubing/Bag/Pump Leaked/Broke 8 Unknown
10 Feeding/Ventilator/other Tube Separated/Leaked/Splashed. 9 Other, Describe: ______Specify Tubing: ______
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If Equipment Failure, Please Specify: Equipment Type: ______
Manufacturer: ______
13)For How Long Was the Blood or Body Fluid In Contact with Your Skin or Mucous Membranes? (check one)
1Less than 5 Minutes
25-14 Minutes 3 15 Minutes to 1 Hour
4 More than 1 Hour
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14)How Much Blood/Body Fluid Came in Contact with Your Skin or Mucous Membranes? (check one)
1Small Amount (up to 5 cc, or up to 1 teaspoon)
2Moderate Amount (up to 50 cc, or up to quarter cup)
3Large Amount (More than 50 cc)
15)Location of the Exposure:
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Write the number of the location of up to three exposed body parts in the blanks below.
Largest area of exposure: _____
Middle area of exposure: _____
Smallest area of exposure: _____
16)Describe the Circumstances Leading to this Exposure (please note if a device malfunction was involved):
______
______
______
______
______
17)For Injured Worker: Do you have an Opinion that any other Engineering Control, Administrative or Work Practice could have prevented the Injury? 1 Yes 2 No 3 Unknown
Describe: ______
______
______
______
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____________
______
______ ______ / Lab charges (Hb, HCV, HIV, other tests)
Healthcare Worker
Source
Treatment Prophylaxis (HBIG, Hb vaccine, tetanus, other)
Healthcare Worker
Source
Service Charges (Emergency Dept, Employee Health, other) Other Costs (Worker’s Comp, surgery, other)
TOTAL (round to nearest dollar) / 3 Unknown
Is this Incident OSHA reportable? 1 Yes 2 No
Cost:
If Yes, Days Away from Work? _____ Days of Restricted Work Activity? _____
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Does this incident meet the FDA medical device reporting criteria? (Yes if a device defect caused serious injury necessitating medical or surgical intervention, or death occurred within 10 works days of incident.)
1Yes (If Yes, follow FDA reporting protocol) 2 No
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