Transcript of IDPH Food Service Sanitation Manager Certification Course Your Title upon completion: IDPH Certified...
- Slide 1
- IDPH Food Service Sanitation Manager Certification Course Your
Title upon completion: IDPH Certified Foodservice Manager Valid: 5
years 90 Days to comply with certification requirements
- Slide 2
- Quiz: 1. What food group includes Alligators? 2. What is the
Temperature Danger Zone? 3. What is Darlas Middle Name? 4. Name the
best football team in the National Football League? 5. E.Coli
0157:H7 is most often associated with what food group?
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- Introductions: Name, place of employment, excitement level
scale 1-10! Snacks Snacks Bathroom breaks Bathroom breaks Smoking
Smoking Course Description Course Description
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- Food Safety: Name benefits of food safety: Name benefits of
food safety: Satisfied CustomersMinimal food waste - decreased cost
Satisfied CustomersMinimal food waste - decreased cost Good
reputationHigher staff morale Good reputationHigher staff morale
Increased BusinessHigher profits Increased BusinessHigher profits
Name consequences of poor food safety: Foodborne disease
outbreaksCustomer complaints Food contamination spoilagePests Food
wastePoor reputation Closure of premisesLess profits
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- Definitions: Foodborne Illness: Illness caused by food
Foodborne Illness: Illness caused by food 76,000,000 reported cases
per year U.S. CDC 76,000,000 reported cases per year U.S. CDC 2 or
more people who experience the same illness after eating the same
food confirmed through lab analysis exception: Botulism and
chemically caused Foodborne Outbreak: 2 or more people who
experience the same illness after eating the same food confirmed
through lab analysis exception: Botulism and chemically caused
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- Foodborne Illness Risk Factors: Bad Behaviors: Must control!
Improper Holding Temperatures Improper Holding Temperatures
Inadequate Cooking Inadequate Cooking Contaminated Equipment
Contaminated Equipment Poor Personal Hygiene Poor Personal Hygiene
Unsafe Food Practices Unsafe Food Practices
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- Who has control over Risk Factors? Managers Managers Show:
Osaka clip: http://www.wqad.com/news/wqad-osaka-
restuarant-you-tube-toad- licker081110,0,455538.story
www.wqad.com/news/wqad-osaka- restuarant-you-tube-toad-
licker081110,0,455538.storywww.wqad.com/news/wqad-osaka-
restuarant-you-tube-toad- licker081110,0,455538.story
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- Hazards to Food Safety Causes of Foodborne illness Biological
Hazards Biological Hazards Micro-organisms: Bacteria, Viruses,
Parasites Micro-organisms: Bacteria, Viruses, Parasites Fungus,
Molds Chemical Hazards Chemical Hazards Takes just one sickness to
be considered foodborne outbreak Takes just one sickness to be
considered foodborne outbreak Physical Hazards Physical Hazards An
object that you can see An object that you can see
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- Biological Hazards Bacteria grow in food and in the body
Bacteria grow in food and in the body Viruses and Parasites cannot
grow in food, only in the body. Viruses and Parasites cannot grow
in food, only in the body. Percentage of FB illness attributable to
various pathogens: Percentage of FB illness attributable to various
pathogens: Bacteria 30% Bacteria 30% Protozoa 3% Protozoa 3%
Viruses 67% (scary!!) Viruses 67% (scary!!)
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- Chemical Hazards Natural- Mycotoxins, scombroid and ciguatera,
mushrooms, allergens Natural- Mycotoxins, scombroid and ciguatera,
mushrooms, allergens Added- Medicines, pesticides, cleaners,
sanitizers Added- Medicines, pesticides, cleaners, sanitizers
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- Physical Hazards Typically caused by poor handling procedures
in the food flow: Typically caused by poor handling procedures in
the food flow: Plastics Plastics Staples Staples Band-aids
Band-aids Hair Hair Glass Glass Metal shavings Metal shavings
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- ServSafe Video 1 Introduction to Food Safety Introduction to
Food Safety
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- Groups at Highest Risk: Young Children Pregnant Women Immune
Impaired Elderly
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- Time-Temperature Abuse Allowing food to remain too long in the
danger zone: Between 41 F 135 F. Allowing food to remain too long
in the danger zone: Between 41 F 135 F. Too long? Too long? 4 Hours
Cumulative Time 4 Hours Cumulative Time
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- How Food becomes time-temp. abused: Failing to hold or store
food at required temperatures Failing to hold or store food at
required temperatures Failing to cook or reheat food to
temperatures that kill micro-organisms Failing to cook or reheat
food to temperatures that kill micro-organisms Failing to cool food
properly Failing to cool food properly
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- Cross-Contamination Transferring pathogens from one surface or
food to another: Transferring pathogens from one surface or food to
another: Which is more dangerous: cooked to raw or raw to cooked
contamination? Which is more dangerous: cooked to raw or raw to
cooked contamination?
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- Quiz: GOOD LUCK:
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- Microorganisms Viruses Bacteria Protozoa/Parasites Mold
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- Viruses Vary widely in ability to withstand heat and cold. Do
not require potentially hazardous foods to survive. Do not increase
in number while they are in food. Food and food-contact surfaces
serve to transport viruses which reproduce once in a human host.
Outbreaks almost always due to poor personal hygiene or a
contaminated water supply. Fecal Matter
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- Norovirus/Norwalk-like Symptoms: 24-48 hours vomiting,
diarrhea, abdominal cramps, nausea highly contagious (10 vial
particles sufficient to infect individual) viral shedding can
continue 2 weeks after recovery 60% of U.S. population is exposed
by age 50 in 2004, represented 61% of FBI in Illinois Source:
fecal-oral contamination direct person-to-person spread consumption
of contaminated food/water
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- Hepatitis A Virus Foods involved: raw/undercooked shellfish and
mollusks contaminated vegetables highly handled food without
subsequent cooking milk Source: human fecal or oral contamination
sewage polluted water
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- Virus: Hepatitis A Symptoms:15-50 days inflammation of the
liver fever, nausea, abdominal pain fatigue and possibly jaundice
Prevention: good personal hygiene food from safe/certified sources
potable water supply cook shellfish thoroughly
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- Bacteria Single cell organism Grows under ideal conditions Some
produce spores Often implicated in foodborne illness Some produce
infection others intoxication
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- Infection Infection -- when the bacteria makes you ill. Most
bacteria that cause an infectious foodborne illness takes 6-72
hours before you show symptoms. Salmonella and Listeria are
examples.
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- Intoxication Intoxication-- when the waste product produced by
the bacteria makes you ill. Most bacteria that cause an
intoxication foodborne illness will let you know they are there in
less than 6 hours some in 30 minutes! Staphylococcus aureus is a
good example.
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- Foods Identified with Outbreaks Foods containing milk or milk
products Sauces, puddings and gravies Eggs and egg products
Custards and cream pies Meats, poultry, fish, shellfish and
crustacea
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- Other foods Baked and boiled potatoes Plant foods that have
been heat-treated Raw seeds and sprouts Sliced melons Tofu and
other soy foods Garlic and oil mixtures
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- Potentially Hazardous Food (PHF) vs. TCS Foods PHF A food that
requires temperature control because it supports the rapid and
progressive growth of pathogens PHF A food that requires
temperature control because it supports the rapid and progressive
growth of pathogens Included foods: Animal foods, heat treated
plants, raw seed sprouts, cut melons, garlic in oil Included foods:
Animal foods, heat treated plants, raw seed sprouts, cut melons,
garlic in oil
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- TCS Foods A food that requires time/temperature control for
safety (TCS) to limit pathogenic microorganism growth or toxin
production. A food that requires time/temperature control for
safety (TCS) to limit pathogenic microorganism growth or toxin
production. Still includes: animal foods, heat treated plants, raw
seed sprouts, cut melons, garlic in oil. Still includes: animal
foods, heat treated plants, raw seed sprouts, cut melons, garlic in
oil.
- Slide 30
- Clostridium botulinum Foods involved: improperly canned low
acid food cooked food in low oxygen conditions vacuum packaged food
garlic in oil grilled onions or mushroom baked potatoes Symptoms:
12-36 hours visual disturbances, vertigo, swallowing difficulty,
respiratory paralysis
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- Clostridium perfringens Characteristics: Vegetative spores
resistant to cooking Produces toxins between 70-120 F cafeteria
germ or deli-belly Symptoms: 9 to 15 hours diarrhea
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- Escherichia coli 0157:H7 Foods involved: raw/undercooked ground
beef & red meats other foods: unpasteurized cider, bean
sprouts, imported cheese Sources: human fecal contamination
intestinal tract warm-blooded animals Symptoms:12-72 hrs abdominal
pain, watery/bloody diarrhea, nausea, vomiting, fever with some
types
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- Salmonella enteritidis Foods involved: raw/undercooked poultry,
eggs, meat unpasteurized milk and dairy products Source: domestic
and wild animals infected humans Symptoms:8 hrs-3 days abdominal
pain (diarrhea), nausea, headaches and fever
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- Staphylococcus aureus Source: infected humans (skin, nose,
throat, sores) Foods involved: cooked or warmed over foods high in
protein, sugar and salt Symptoms: 1-6 hours nausea, vomiting,
diarrhea and dehydration
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- Listeria monocytogenes Foods involved: soil grown fruits and
vegetables raw and unpasteurized milk, soft cheeses uncooked meat,
ground beef, poultry deli meats,hot dogs,hard salami,sausages
Sources : soil decaying vegetation (silage) 37 species of
mammals
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- Listeria monocytogenes Symptoms: few days to 3 weeks ingestion
of fewer than 1000 cells thought sufficient to cause symptoms
fever, nausea, vomiting, fatigue, diarrhea, meningitis, pregnancy
complications may be leading fatal foodborne infection in U.S. (33%
overall fatality rate) Characteristics: grows between 34F to 122F
prefers 86F to 117F grows over a pH range of 4.0 to 9.5
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- Shigella Foods involved: raw produce moist prepared foods
direct contamination Source: infected humans flies Symptoms:12-50
hours diarrhea, fever, chills, dehydration
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- Campylobacter jejuni widely distributed in nature found in
intestinal tract of animals and distributed during processing
undercooked meat, poultry, unpasteurized dairy products,
cross-contaminated foods
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- FAT TOM Conditions Bacteria Need F ood A cidity T emperature T
ime O xygen M oisture
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- F stands for Food egg, meat, fish, poultry and egg products
custard, cream pie milk or milk products pudding, sauces, gravies,
ice cream cooked rice and pasta cooked vegetables and soups Protein
and cooked carbohydrates :
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- A stands for Acidity Bacteria grow best near neutral pH 7 Acid
Alkaline Base lemon 2.2 peas 5.7 human blood 7.4 tomato 4.5 chicken
6.2 canned peach 4.2 chlorine bleach sanitizing solution 7.0
Neutral undiluted chlorine bleach 11.4 baking soda 8.4
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- Acidity Bacteria grow best near neutral. Food with a pH near
neutral include animal products like meat, fish, poultry, dairy
products, and eggs. Foods with a pH below 4.6 are considered acidic
and do not support the growth of Clostridium botulinum.
- Slide 43
- T stands for Temperature
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- 90 F30 minutes 70 F1-1/2 hours 60 F2-1/4 hours 50 F3 hours 40 F
12 hours 32-35 F 36 hours Look how long it takes bacteria to double
at different temperatures: T stands for Time
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- How fast bacteria grows Time in minutes 0 0:20 0:40 1:00 1:20
1:40 2:00 3:00 4:00 5:00 6:00 7:00 # of bacteria 10 20 40 80 160
320 640 5,120 40,960 327,680 2,621,440 20,971,520
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- Bacteria can be: Anaerobic only grow without air Aerobic only
grow with air Facultative - ability to adjust O stands for Oxygen
Most bacteria that affect man are aerobic.
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- M stands for Moisture (a w ) Bacteria need moisture to grow
Bacteria need an a w of 8.5 or higher to grow.
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- Controlling Bacterial Growth Add acid Raise or lower
temperature Decrease moisture Reduce time in danger zone
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- Vegetative Bacteria Found on many raw animal foods Found on
many raw animal foods (meat, fish, eggs, milk), processed foods
Salmonella E. Coli 0157:H7 Listeria Monocytogenes Control Measures:
Cooking No Bare Hand contact with RTE Handwashing Employee Health
Temperature Control
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- Bacterial Spore-Formers Spore_ Survival mechanism for certain
bacteria, Heat Resistant Spore_ Survival mechanism for certain
bacteria, Heat Resistant C. perfringens C. perfringens C. botulinum
C. botulinum B. cereus B. cereus Control Measures: Proper Cooling
Hot and Cold Holding
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- Protozoa Cryptosporidium Spread through fecal contamination
Incidences are high in day care and nursing home facilities Giardia
Most frequent cause of non-bacterial diarrhea Consumption of
contaminated water and direct person to person contact
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- Parasites Cyclospora One cell parasite Ingesting contaminated
food or water and various types of fresh produce Trichinella
Source: undercooked pork/wild game Freeze 5 F > 30 days or cook
160 F
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- Mold Some cause allergic reactions and respiratory problems
Under right conditions, a few molds can produce mycotoxins
poisonous toxins that can make you sick While they prefer warm
conditions, molds can grow in refrigeration Can tolerate sugar and
salt better than most other food invaders See chart when to use and
when to dispose
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- Major Food Allergens Cows Milk Cows Milk Peanuts Peanuts
Soybeans Soybeans Shellfish Shellfish Wheat Wheat Tree Nuts Tree
Nuts Fish Fish Eggs Eggs
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- Allergen Awareness Training Food allergens are considered the
biggest health threat in full service restaurants because of the
complexity of ingredients Food allergens are considered the biggest
health threat in full service restaurants because of the complexity
of ingredients Managers are required to ensure threat employees are
properly trained in food safety, including food allergy awareness!
Managers are required to ensure threat employees are properly
trained in food safety, including food allergy awareness!
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- ServSafe Video 2 Overview of Foodborne Microorganisms and
Allergens Overview of Foodborne Microorganisms and Allergens
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- Review Quiz ServeSafe 2 What are Microorganisms that can cause
illness called? What are Microorganisms that can cause illness
called? Pathogens Pathogens
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- Name 4 types of microorganisms Bacteria Bacteria Viruses
Viruses Fungus Fungus Parasites Parasites
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- Name 6 conditions for growth that bacteria need: Food Food
Acidity Acidity Temperature Temperature Time Time Oxygen Oxygen
Moisture Moisture
- Slide 61
- Nutrients Bacteria need to grow and survive: Carbohydrates
Carbohydrates Protein Protein
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- Temperature Danger Zone? 41 F 135 F 41 F 135 F
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- Time required for micro-organisms to grow to levels to cause
sickness? 4 + hours at temps in the danger zone 4 + hours at temps
in the danger zone
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- Of the six conditions for pathogen growth, which 2 can you
control? Time Time Temperature Temperature
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- Name some basic characteristics of a virus: Needs a living host
Needs a living host Often caused by poor personal hygiene Often
caused by poor personal hygiene Fecal/oral route Fecal/oral
route
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- PersonalHygiene
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- Hand-washing is a critical aspect of personal cleanliness.
Hands are the most common vehicles for transferring bacteria. CDC
identified Poor Personal Hygiene as 1 of the top 5 leading causes
of Foodborne Illness
- Slide 68
- Wash Hands After... Using the restroom Using the restroom
Contact with body fluids Contact with body fluids Touching areas of
body Touching areas of body Touching unclean equipment, work
surfaces, soiled clothing Touching unclean equipment, work
surfaces, soiled clothing Using tobacco of any form Using tobacco
of any form
- Slide 69
- Wash Hands... Before and after preparing or eating food and
beverages Before and after preparing or eating food and beverages
After handling raw meat, poultry, fish or eggs After handling raw
meat, poultry, fish or eggs Clearing/scraping dirty dishes/utensils
Clearing/scraping dirty dishes/utensils After using chemicals After
using chemicals
- Slide 70
- 24 Hours
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- Handwashing Procedure Use hot running water Use hot running
water Wet hands; add soap; lather Wet hands; add soap; lather Scrub
20 seconds Scrub 20 seconds Rinse under running hot water Rinse
under running hot water Dry with paper towel or air dryer Dry with
paper towel or air dryer Dont re-contaminate Dont re-contaminate 5
10 15 20
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- Handwash Activity: Glow Germ Glow Germ
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- Direct contact with RTE food should be avoided when possible
Ready-to-Eat (RTE) Food Food in a form that is edible without
washing * * cooking additional preparation
- Slide 74
- Hands-Off Policy Avoid bare hand contact with RTE food by
using: Deli tissues Clean spatulas or tongs Single-use gloves
Reference: Food Service Sanitation Code Section 750.160
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- At least annually review operations to identify and document
procedures where RTE foods must be routinely handled with bare
hands.
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- Using Hand Sanitizers Hand sanitizers are specially made
liquids used to lower the number of microorganisms on the skin
surface. Hand sanitizers are specially made liquids used to lower
the number of microorganisms on the skin surface. They may be used
after washing the hands. They may be used after washing the hands.
There is currently no sanitizer authorized to use in place of
proper hand-washing. There is currently no sanitizer authorized to
use in place of proper hand-washing. Over-use of hand sanitizers
can over-dry your hands and promote cracking. Over-use of hand
sanitizers can over-dry your hands and promote cracking.
- Slide 77
- Hand Sanitizers Not effective against the Norovirus
(Norwalk-like viruses) the leading FBI Not effective against the
Norovirus (Norwalk-like viruses) the leading FBI Very poor against
spores, oocysts and many viruses Very poor against spores, oocysts
and many viruses Sanitizer when applied and not washed off will
become an indirect food additive Sanitizer when applied and not
washed off will become an indirect food additive The fat, proteins,
etc. in a food service setting interferes with and neutralizes the
alcohol efficacy (Source: IDPH, 2004) The fat, proteins, etc. in a
food service setting interferes with and neutralizes the alcohol
efficacy (Source: IDPH, 2004)
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- Single-Use Gloves Discarded when damaged, soiled or operation
interruption occurs Must be single use Used for only one
task/purpose
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- Employee Practices Proper hand-washing Clean working
uniform/clothing Effective hair restraints Trimmed and clean
fingernails
- Slide 80
- Employee Practices No use of tobacco Food consumed only in
designated dining areas Wounds and sores not exposed Avoid hand
contamination when handling soiled tableware
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- 750.520 General Clothing Employees shall keep hair from
contacting exposed food, clean equipment, utensils and linens and
unwrapped single-service and single-use articles. Employees shall
keep hair from contacting exposed food, clean equipment, utensils
and linens and unwrapped single-service and single-use articles.
Hats Hats Hair Coverings or nets Hair Coverings or nets Beard
Restraints Beard Restraints Clothing that covers body hair Clothing
that covers body hair
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- 750.530 General Employee Practices A food employee may drink
from an enclosed beverage container if the container will prevent
the contamination of: A food employee may drink from an enclosed
beverage container if the container will prevent the contamination
of: Hands Hands The container The container Food, equipment Food,
equipment
- Slide 83
- Jewelry? No jewelry on arms or hands No jewelry on arms or
hands Exception: Plain Ring such as a wedding band Exception: Plain
Ring such as a wedding band
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- Reporting Symptoms: Employees must notify management if they
are experiencing any of the following symptoms: Employees must
notify management if they are experiencing any of the following
symptoms: Vomiting Vomiting Diarrhea Diarrhea Jaundice Jaundice
Sore throat with fever Sore throat with fever Wound or lesion, such
as a boil or infected wound Wound or lesion, such as a boil or
infected wound
- Slide 85
- Reporting Diseases: Management must notify regulatory agency if
the employee has: Management must notify regulatory agency if the
employee has: Norovirus Norovirus Hepatitis A Virus Hepatitis A
Virus Shigella Shigella E. Coli 0157:H7 E. Coli 0157:H7 Salmonella
typhi Salmonella typhi Sometimes food handlers may be healthy
carriers! Sometimes food handlers may be healthy carriers!
- Slide 86
- ServSafe Video 3: Personal Hygiene Personal Hygiene
- Slide 87
- Quiz Good Luck! Good Luck!
- Slide 88
- Purchasing Know your supplier Purchase from reputable sources
Schedule deliveries for off-peak hours Stagger delivery times
Receive only one delivery at a time Allow time for inspection
- Slide 89
- Deliveries: Allow you to inspect the production facility Use
properly refrigerated trucks and units Use employees trained in
sanitation Cooperate while you inspect the delivery Suppliers
Should
- Slide 90
- Receiving Inspect supplies quickly Use trained staff Store
deliveries promptly Use calibrated thermometers to check product
temperatures Reject unacceptable goods Only authorized employees
should sign for deliveries
- Slide 91
- Inspecting Deliveries All non-frozen dairy foods must be
delivered at 41F or lower Shell eggs must be 45F or lower, clean
and uncracked Fresh meat, fish, poultry must be 41F or lower Fresh
live crustacean 45F or below
- Slide 92
- Inspecting Canned Goods Never accept home canned foods Reject
damaged cans Rust Rust Swollen sides or ends Swollen sides or ends
Flawed seals or seams Flawed seals or seams Dents and leaks Dents
and leaks
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- Choose Appropriate Thermometers Thermocouples Bi-metallic
stemmed thermometers Digital thermometers Time-temperature
indicator (TTIs) (Single use) Specialty thermometers candy candy
meat meat deep-fry deep-fry refrigerator/freezer
refrigerator/freezer
- Slide 94
- Thermometers Temperature Probes? Temperature Probes? Insertion
Probes? Insertion Probes? Penetration Probes? Penetration Probes?
Be aware that a thermometer may be called by different names on the
exam. The most important rule is to use them!!! Be aware that a
thermometer may be called by different names on the exam. The most
important rule is to use them!!!
- Slide 95
- Use a Calibrated Thermometer Ice Point Method submerge sensor
in a 50/50 ice water slush 30 seconds submerge sensor in a 50/50
ice water slush 30 seconds adjust calibration nut to 32F (0C)
adjust calibration nut to 32F (0C) Boiling Point Method submerge
sensor in boiling water 30 seconds submerge sensor in boiling water
30 seconds adjust calibration nut to 212F (100C) adjust calibration
nut to 212F (100C)
- Slide 96
- Activity: Calibrate Metal-Stem thermometers using cold water
method. Calibrate Metal-Stem thermometers using cold water
method.
- Slide 97
- Storing Food Safely Use the first in, first out method (FIFO)
Date packages and containers Date packages and containers Use date
received or Date stored after preparation Rotate back to front
Regularly check package dates
- Slide 98
- Refrigerator Storage Refrigeration must keep foods at 41F or
below To achieve 41F air temp should be 2 lower in warmest part
Never line shelves Never overload
- Slide 99
- Dry Storage At least 6 inches off the floor Away from direct
sunlight Temperature 50-70F Relative humidity 50-60% Well
ventilated and pest free
- Slide 100
- Freezer Storage Maintain at 0F or below Use a freezer
thermometer to regularly check unit temperature Place only chilled
or frozen foods in freezers
- Slide 101
- ServSafe Video 4 Purchasing, Receiving and Storage Purchasing,
Receiving and Storage
- Slide 102
- Video Review: What must be done with food that has spent 4+
hours in the temperature danger zone? What must be done with food
that has spent 4+ hours in the temperature danger zone? Thrown out
Thrown out
- Slide 103
- Video Review When checking the texture of meat, fish, or
poultry, what signs tell you that the items should be rejected?
When checking the texture of meat, fish, or poultry, what signs
tell you that the items should be rejected? Slimy, sticky or dry
Slimy, sticky or dry Flesh is soft and leaves an imprint when
touched Flesh is soft and leaves an imprint when touched
- Slide 104
- Video Review How do you label food prepared on site held for 24
hours or more? How do you label food prepared on site held for 24
hours or more? Name of the food Name of the food Date prepared Date
prepared Date by which it should be sold, consume, or discarded.
Date by which it should be sold, consume, or discarded.
- Slide 105
- Video Review How long can you store RTE food that was prepared
on site? How long can you store RTE food that was prepared on site?
Maximum of 7 days if it has been held at 41 F or below. Maximum of
7 days if it has been held at 41 F or below.
- Slide 106
- Video Review 750.151 Commercially Processed: 750.151
Commercially Processed: Food packaged by a processing plant must be
date marked once it is opened and held longer than 24 hours, to
indicate the day when food shall be consumed, sold, or discarded.
Food packaged by a processing plant must be date marked once it is
opened and held longer than 24 hours, to indicate the day when food
shall be consumed, sold, or discarded. Date mark may not exceed
manufacturers Date mark may not exceed manufacturers use-by date on
package use-by date on package
- Slide 107
- Video Review What should the temperature of a dry- storage area
be? What should the temperature of a dry- storage area be? Between
50 F - 70F Between 50 F - 70F
- Slide 108
- Video Review How high off the floor should dry food be stored?
How high off the floor should dry food be stored? At least 6 inches
off the floor At least 6 inches off the floor
- Slide 109
- Activity: Grandmas Cupcakes Grandmas Cupcakes
- Slide 110
- Preparing, Cooking, & Serving Food
- Slide 111
- Preparing, Cooking & Serving Food Thawing Thawing Cooking
Cooking Holding Holding Serving Serving Cooling Cooling Reheating
Reheating
- Slide 112
- Thawing Foods Safely 1.In refrigerated unit with food not
exceeding 41F. 2.Under cold potable running water 70F or below in
an unwrapped package. Product temperature remains 41F or
below.
- Slide 113
- 3.In microwave with the cooking process immediately following.
4.As part of the conventional cooking process. Thawing Foods
Safely
- Slide 114
- Cooking Safely Cook no further in advance than necessary. Cook
no further in advance than necessary. Thoroughly cook breaded
foods. Discard contaminated breading. Thoroughly cook breaded
foods. Discard contaminated breading. Marinate foods in the
refrigerator; discard contaminated marinade. Marinate foods in the
refrigerator; discard contaminated marinade. Cook foods thoroughly
to required temperatures in code. Cook foods thoroughly to required
temperatures in code.
- Slide 115
- Time and Temperature Illinois Code Requirements 145F or above
for 15 seconds - shell eggs for immediate service145F or above for
15 seconds - shell eggs for immediate service Fish Fish Pork New
Temp. change Pork New Temp. change 155F for 15 seconds - Govt
inspected game animals, chopped, minced, flaked or ground fish and
meats, injected meats, shell eggs not for immediate service155F for
15 seconds - Govt inspected game animals, chopped, minced, flaked
or ground fish and meats, injected meats, shell eggs not for
immediate service
- Slide 116
- 165F or above for 15 seconds - field-dressed wild game animals,
poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry
or stuffing containing fish, meat or poultry. 165F or above for 15
seconds - field-dressed wild game animals, poultry, stuffed fish,
stuffed meat, stuffed pasta, stuffed poultry or stuffing containing
fish, meat or poultry. Time and Temperature Illinois Code
Requirements continued
- Slide 117
- Minimum Temperature requirements Chicken 165 FPork 145F Chicken
165 FPork 145F Beef130F-145FGround Beef 155F Beef130F-145FGround
Beef 155F Fish145FEggs (immediate) 145F Fish145FEggs (immediate)
145F Eggs(held)155FField Wild Game 165F Eggs(held)155FField Wild
Game 165F Inspected game 155FVegetables/Fruit 135F Inspected game
155FVegetables/Fruit 135F Soups/Casseroles 165F (Good General rule)
Soups/Casseroles 165F (Good General rule) Stuffed Meats and Pastas
165F Stuffed Meats and Pastas 165F Reheat 165F (Quickly) Reheat
165F (Quickly) Microwave 165F Microwave 165F
- Slide 118
- Using in Microwave Oven Cook food to a minimum of 165 F Cook
food to a minimum of 165 F Rotate or stir food Rotate or stir food
Cover food to retain surface moisture Cover food to retain surface
moisture Allow to stand for 2 minutes to equalize temperature Allow
to stand for 2 minutes to equalize temperature
- Slide 119
- 750.153 Time as a Public Health Control Time only, rather than
time in conjunction with temperature, is used as the public health
control for certain PHFs/TCS Time only, rather than time in
conjunction with temperature, is used as the public health control
for certain PHFs/TCS Must have initial temperature of 41 F or less
or 135F or greater Must have initial temperature of 41 F or less or
135F or greater Marked with use-by time (4 hours) Marked with
use-by time (4 hours) Must be cooked or served within 4 hr. limit
Must be cooked or served within 4 hr. limit Written procedures
shall be maintained and made available to regulatory authority upon
request. Written procedures shall be maintained and made available
to regulatory authority upon request.
- Slide 120
- Raw and Under-Cooked Animal Foods Exempt from cooking
requirements if establishment follows the Consumer Advisory
Requirements. Exempt from cooking requirements if establishment
follows the Consumer Advisory Requirements. Examples: raw marinated
fish, raw molluscan shellfish, steak tartare, lightly cooked fish,
rare meat, soft cooked eggs. Examples: raw marinated fish, raw
molluscan shellfish, steak tartare, lightly cooked fish, rare meat,
soft cooked eggs.
- Slide 121
- Hold Foods Safely Use hot holding equipment for service, never
for re-heating Use hot holding equipment for service, never for
re-heating Cover food to retain heat and guard against
cross-contamination Cover food to retain heat and guard against
cross-contamination Monitor temperature of equipment Monitor
temperature of equipment Use thermometers to check foods internal
temperature Use thermometers to check foods internal
temperature
- Slide 122
- Hold Foods Safely Establish a schedule for checking food
temperatures (every 2 to 4 hours) Establish a schedule for checking
food temperatures (every 2 to 4 hours) Establish a policy to ensure
that food being held is discarded after a specific time Establish a
policy to ensure that food being held is discarded after a specific
time Some good holding practices although not required:
- Slide 123
- Food Holding and Service Potentially hazardous food held at: 41
F or below internal temperature 135 F or above internal temperature
Exception rare roast beef - 130 F or above
- Slide 124
- Consumer Advisory The Illinois Department of Public Health
advises that eating raw or under-cooked meat, poultry, eggs or
seafood poses a health risk to everyone, but especially to the
elderly, young children under age 9, pregnant women, and other
highly susceptible individuals with compromised immune systems.
Thorough cooking of such animal foods reduces the risk of
illness.
- Slide 125
- Consumer Advisory Can be the form of: Can be the form of: *
brochure * deli case or menu advisory * label statement * table
tent * placard written notice visible to patron
- Slide 126
- Consumer Advisory for Domestic & Game Animals When serving
uninspected wild game at public events, notification of increased
risk by placard is required. When serving uninspected wild game at
public events, notification of increased risk by placard is
required. Game must be cooked to a higher temperature to overcome
possible contamination. Game must be cooked to a higher temperature
to overcome possible contamination. Customers may not be charged
for uninspected wild game. Customers may not be charged for
uninspected wild game.
- Slide 127
- Raw and Under-Cooked Animal Foods Nursing homes, hospitals, day
care centers and nursery schools that serve a highly susceptible
population, including the elderly, young children under age nine,
pregnant women, and individuals who are ill or have compromised
immune systems shall not serve raw or under-cooked animal foods or
must comply with subsections of the code. Nursing homes, hospitals,
day care centers and nursery schools that serve a highly
susceptible population, including the elderly, young children under
age nine, pregnant women, and individuals who are ill or have
compromised immune systems shall not serve raw or under-cooked
animal foods or must comply with subsections of the code.
- Slide 128
- Serving Safely Handle glassware and dishes properly Handle
glassware and dishes properly Avoid, when possible, bare-hand
contact with food that is cooked or ready to eat Avoid, when
possible, bare-hand contact with food that is cooked or ready to
eat Once served to a consumer, food can not be reserved unless it
is prepackaged and in sound condition Once served to a consumer,
food can not be reserved unless it is prepackaged and in sound
condition Do not combine previously served food with fresh food Do
not combine previously served food with fresh food
- Slide 129
- Dispensing Utensils Store in food with dispensing handle
extended out of the food Store in food with dispensing handle
extended out of the food Store clean and dry or; Store clean and
dry or; Store in running potable water dipper wells Store in
running potable water dipper wells
- Slide 130
- Food Safety in Self-Serve Areas Supervise self-service areas
constantly Supervise self-service areas constantly Monitor internal
food temperatures Monitor internal food temperatures Maintain
proper food rotation Maintain proper food rotation Use appropriate
display methods to protect food from consumer contamination Use
appropriate display methods to protect food from consumer
contamination
- Slide 131
- Food Safety in Off-Site Service Rigid, insulated food
containers capable of maintaining hot (135 F), cold temperatures
(41 F). Use thermometers. Rigid, insulated food containers capable
of maintaining hot (135 F), cold temperatures (41 F). Use
thermometers. Clean and sanitize delivery vehicles. Clean and
sanitize delivery vehicles. Check internal food temperatures. Check
internal food temperatures. Label food with storage, shelf life,
and reheating instructions. Label food with storage, shelf life,
and reheating instructions. Practice personal hygiene. Practice
personal hygiene.
- Slide 132
- Food Safety in Catering Service Use ice chests or insulated
containersUse ice chests or insulated containers Serve cold food
from cold-serving equipment and/or on iceServe cold food from
cold-serving equipment and/or on ice Keep raw and ready-to-eat
separate during delivery and storageKeep raw and ready-to-eat
separate during delivery and storage Use single-use itemsUse
single-use items
- Slide 133
- Cooling Potentially Hazardous Foods From 135F to 70F within 2
hours From 135F to 70F within 2 hours From 70F to 41F within 4 more
hours From 70F to 41F within 4 more hours 2 Step Method:
- Slide 134
- Thickness of the Food Affects Cooling Large pot of soup can
take 4x as long to cool as a pot half its size. Large pot of soup
can take 4x as long to cool as a pot half its size. A stockpot with
12 gallons of chili could take >36 hours to cool from 135F to
50F. A stockpot with 12 gallons of chili could take >36 hours to
cool from 135F to 50F.
- Slide 135
- Quick Cooling Methods Use ice water bath. Use ice water bath.
Add clean ice to foods being cooled. Add clean ice to foods being
cooled. Stir cooling food every half hour. Stir cooling food every
half hour. Seal hot foods in plastic bags and dip directly into
ice. Seal hot foods in plastic bags and dip directly into ice.
- Slide 136
- Quick Cooling Methods Divide food into smaller batches Divide
food into smaller batches Limit food depth in containers to 1-4
depth Limit food depth in containers to 1-4 depth Debone or slice
large pieces of meat or poultry Debone or slice large pieces of
meat or poultry Pre-refrigerate ingredients Pre-refrigerate
ingredients
- Slide 137
- Pre-cool containers before refrigerating Pre-cool containers
before refrigerating Do not stack containers of hot food Use metal
containers that facilitate heat transfer Quick Cooling Methods
- Slide 138
- Allow air circulation around containers. Allow air circulation
around containers. In refrigerator, tent aluminum foil or off set
lid over a container of hot food to allow air circulation. In
refrigerator, tent aluminum foil or off set lid over a container of
hot food to allow air circulation. Use a blast chiller. Use a blast
chiller.
- Slide 139
- Cooling Requirements Potentially hazardous food prepared from
ambient temperature ingredients like reconstituted food or canned
tuna must be cooled within 4 hours to 41F. Fluid milk and milk
products, shell eggs, and molluscan shellstock shall be cooled
within 4 hours to 41F.
- Slide 140
- Reheating Potentially hazardous cooked food that has then been
refrigerated should be reheated rapidly to 165F or higher.
Potentially hazardous cooked food that has then been refrigerated
should be reheated rapidly to 165F or higher. Never reheat in steam
tables, bainmaires, warmers, or similar hot holding facilities.
Never reheat in steam tables, bainmaires, warmers, or similar hot
holding facilities.
- Slide 141
- ServSafe Video 5 Preparation, Cooking and Serving Preparation,
Cooking and Serving
- Slide 142
- Quiz! Quiz! Good Luck! Good Luck!
- Slide 143
- HACCP HACCP Hazard Analysis Critical Control Point
- Slide 144
- HACCP Pronounced HASS-up Pronounced HASS-up Developed in 1960s
by NASA and Pillsbury Developed in 1960s by NASA and Pillsbury
Becoming the new standard for health inspections of food service
facilities Becoming the new standard for health inspections of food
service facilities HACCP used by food service workers and health
inspectors to ensure food is handled safely from receiving to
service HACCP used by food service workers and health inspectors to
ensure food is handled safely from receiving to service
- Slide 145
- HACCP focuses on preventing rather than reacting to a problem
HACCP focuses on preventing rather than reacting to a problem
Systematic approach to food safety Systematic approach to food
safety HACCP plan includes 7 principles HACCP plan includes 7
principles HACCP
- Slide 146
- Principle #1 Conduct a hazard analysis - Identify hazards
Microbiological - E. coli Chemical - mercury in fish Physical -
bone glass HACCP
- Slide 147
- Principle #2 Identify the critical control points (CCP) in the
food preparation. Points or steps where hazard can be controlled.
HACCP
- Slide 148
- Principle #3 Time, temperature, pH, preservatives Time,
temperature, pH, preservatives Establish critical limits for
preventive measures. Establish critical limits for preventive
measures. Guidelines HACCP
- Slide 149
- Principle #4 Establish procedures to monitor CCPs i.e. visual
check, check temperature, time Guidelines HACCP
- Slide 150
- Principle #5 Establish corrective action to be taken when
monitoring shows that a critical limit has been exceeded. Date of
Who Will CorrectiveCorrect ActionProblem HACCP
- Slide 151
- Principle #6 -Written HACCP Plan -Monitor and document (Keep
records) HACCP Report HACCP
- Slide 152
- Principle #7 -Establish procedures to verify that the HACCP
plan is working. i.e. random samples -Review HACCP records for
compliance. -Review HACCP records for compliance. HACCP HACCP
Report
- Slide 153
- HACCP Activity Recipe Analysis Recipe Analysis CCPs CCPs
Cooking Cooking Cooling Cooling Reheating Reheating
- Slide 154
- Risk Based Inspections Manager/Inspector spends the time
observing the practices and procedures used by kitchen staff
Manager/Inspector spends the time observing the practices and
procedures used by kitchen staff Take corrective action if needed
Take corrective action if needed
- Slide 155
- Evaluate Types of preparation No Cook- RTE No Cook- RTE No kill
step No kill step Cold holding temp Cold holding temp Avoidance of
cross-contamination Avoidance of cross-contamination Same Day Same
Day Cooking temps Cooking temps Hot Holding temps Hot Holding temps
Complex Food Prep Complex Food Prep Cooking Cooking Cooling Cooling
Hot and Cold holding temps Hot and Cold holding temps Labeling and
date marking Labeling and date marking Reheating Reheating
- Slide 156
- Cleaning and Sanitizing
- Slide 157
- Two ways to sanitize... With heat With chemicals
- Slide 158
- Heat Sanitizing Manual -- immersion in clean hot water for
minute maintained at a temperature of 170F or higher Manual --
immersion in clean hot water for minute maintained at a temperature
of 170F or higher Mechanical temperature varies depending upon type
of machine used (see IDPH code - page 58) Mechanical temperature
varies depending upon type of machine used (see IDPH code - page
58) Test using sensitive tapes and strips Test using sensitive
tapes and strips
- Slide 159
- Manual Chemical Sanitizing 1 minute minimum immersion in a
cleaning solution containing at least 50 ppm chlorine as a
hypochorite and having a water temperature of 75 F 1 minute minimum
immersion in a cleaning solution containing at least 50 ppm
chlorine as a hypochorite and having a water temperature of 75 F
or
- Slide 160
- Manual Chemical Sanitizing at least one minute immersion in a
cleaning solution containing at least 12.5 ppm of available iodine
and having a pH not higher than 5.0 and having a temperature of at
least 75F at least one minute immersion in a cleaning solution
containing at least 12.5 ppm of available iodine and having a pH
not higher than 5.0 and having a temperature of at least 75F
or
- Slide 161
- Manual Chemical Sanitizing Rinsing, spraying or swabbing with a
chemical sanitizing solution of at least twice the strength
required for immersion sanitizing. Rinsing, spraying or swabbing
with a chemical sanitizing solution of at least twice the strength
required for immersion sanitizing. Use test kits to measure
solutions ppm concentration. Use test kits to measure solutions ppm
concentration.
- Slide 162
- Lets make a sanitizing solution
- Slide 163
- Mechanical Chemical Sanitization Wash water temperature 120F or
higher Wash water temperature 120F or higher Keep wash water clean
Keep wash water clean Automatically dispense sanitizing chemicals
that meet ( 21 CRF 178.1010) requirements Automatically dispense
sanitizing chemicals that meet ( 21 CRF 178.1010) requirements
Sanitizing rinse water not less than 75F Sanitizing rinse water not
less than 75F Use test kit to measure ppm accuracy Use test kit to
measure ppm accuracy Dishwasher machines shall be thoroughly
cleaned at least once a day or more often when needed Dishwasher
machines shall be thoroughly cleaned at least once a day or more
often when needed
- Slide 164
- Sanitizing In-Place Equipment Unplug first Unplug first Remove
food scraps Remove food scraps Removable parts cleaned in a 3-
compartment sink Removable parts cleaned in a 3- compartment sink
Wash remaining surfaces Wash remaining surfaces Apply sanitizer to
cleaned surfaces Apply sanitizer to cleaned surfaces Allow parts to
air dry before re-assembling Allow parts to air dry before
re-assembling Re-sanitize the external food- contact surfaces
Re-sanitize the external food- contact surfaces
- Slide 165
- Air Drying Air-dry all equipment, tableware, and utensils
Air-dry all equipment, tableware, and utensils Wiping can
re-contaminate equipment and remove the sanitizing solution Wiping
can re-contaminate equipment and remove the sanitizing solution
Store only dry equipment--if wet it can foster bacterial growth
Store only dry equipment--if wet it can foster bacterial
growth
- Slide 166
- Wiping Cloths Moist cloths or sponges used for wiping and
cleaning should be rinsed frequently and stored in sanitizing
solution between uses. Use separate cloths or sponges for wiping
food spills on food contact surfaces and for cleaning non-food
contact surfaces.
- Slide 167
- Equipment/Utensils Chipped, Cracked and stained
equipment/utensils are NOT considered smooth and easily cleanable
Chipped, Cracked and stained equipment/utensils are NOT considered
smooth and easily cleanable ACID foods have the potential to
interact with chipped enamel-ware ACID foods have the potential to
interact with chipped enamel-ware Lead-based pottery/dishes should
never be used. Lead-based pottery/dishes should never be used.
- Slide 168
- Pest Control Best Control: Good Sanitation Best Control: Good
Sanitation 1. Seal all cracks and crevices 2. Keep all doors and
windows shut 3. Work with a licensed pest control operator
- Slide 169
- Garbage All outside garbage containers must have a lid on at
all times All outside garbage containers must have a lid on at all
times The dumpster lid shall be closed at all times. The dumpster
lid shall be closed at all times. Outside garbage areas must be
maintained and not have debris on the ground Outside garbage areas
must be maintained and not have debris on the ground Garbage cans
and dumpsters must be placed on a cleanable surface Garbage cans
and dumpsters must be placed on a cleanable surface
- Slide 170
- Plumbing Air Gap most reliable backflow prevention device Air
Gap most reliable backflow prevention device
- Slide 171
- ServSafe Video 6 Facilities, Cleaning and Sanitizing, and Pest
Management Facilities, Cleaning and Sanitizing, and Pest
Management
- Slide 172
- Quiz Good Luck Good Luck