Sani & Safety pt.1

Safety Data Sheets (SDS)

  • Contents of SDS must include:

    • Manufacturer's name, address, and phone number

    • Hazards associated with the chemical

    • Protective equipment required for usage

    • Safe handling and storage practices

    • First-aid information

  • NOT included:

    • Container size

HACCP Principles (Hazard Analysis Critical Control Point)

  • Seven HACCP principles:

    1. Conduct a hazard analysis: Identify biological, chemical, and physical hazards.

    2. Determine critical control points (CCPS): The final step where a hazard can be prevented, eliminated, or reduced to safe levels.

    3. Establish critical limits: Define maximum and minimum values (temperature, time).

    4. Establish monitoring procedures: Outline methods to check the limits.

    5. Identify corrective actions: Define steps to take when limits are not met.

    6. Verify that the system works: Regularly review records and calibrate systems.

    7. Keep records and documentation: Maintain thorough records of actions and assessments.

Facility & Equipment Requirements

  • Flooring Choices:

    • Best choice: Quarry tile (resistant to chemicals and moisture, durable).

    • Concern: Overhead pipes can cause hazards as condensation may drip onto food, leading to contamination.

  • Handwashing Stations Requirements:

    • Must have:

    • Hot and cold running water

    • Soap

    • A method for drying hands (e.g., paper towels or air dryer)

    • NOT allowed:

    • Bar soap

    • Common towels

  • Wood Surfaces:

    • If used, must be hardwood (maple or oak).

  • Equipment Installation Requirements:

    • Floor-mounted equipment: Must be 6 inches off the floor or sealed to the base.

    • Counter-mounted equipment: Must be 4 inches off the counter.

Water Safety & Plumbing Issues

  • Cross-Connection:

    • Defined as a physical link between safe and contaminated water.

  • Backflow:

    • Refers to the unwanted reverse flow of contaminants into potable water.

  • Best Backflow Prevention Method:

    • An air gap is the only completely reliable method.

Garbage Handling

  • Use heavy-duty plastic bags for garbage disposal.

  • Take garbage out as necessary, ensuring it does not overflow.

  • Wash hands thoroughly after handling garbage.

Cleaning, Sanitizing, and Dishwashing

  • Cleaning vs. Sanitizing:

    • Cleaning: Removes dirt and food residues.

    • Sanitizing: Reduces pathogens to safe levels; cleaning does NOT adequately reduce microbes to safe levels.

  • Detergents:

    • Effective for cleaning but do NOT sanitize surfaces.

  • Dish Machines:

    • Heat Sanitizing Machine: Final rinse must be at least 180°F.

    • Chemical Sanitizing Machine: Final rinse temperature is lower than that of high-temperature machines.

  • Manual Dishwashing (3-Compartment Sink):

    • Correct order of washing:

    1. Wash

    2. Rinse

    3. Sanitize

    4. Air dry (towel drying is NOT permitted)

  • Delimers:

    • Used in dishwashers to remove mineral deposits.

  • Tools to Check Dishmachine Temperature:

    • Maximum registering thermometer is utilized to ensure proper temperatures.

Cleaning Protocols

  • Key elements of cleaning protocol:

    • What to clean

    • When to clean it

    • How to clean it

    • Who will be responsible for cleaning

Pest Management

  • Signs of Pests:

    • Droppings

    • Gnaw marks

    • Tracks

    • Nests

  • Response to Pest Sightings:

    • If roaches are seen, immediately call a licensed pest control operator.

  • Pesticide Storage Requirements:

    • Store pesticides in original containers, away from food, and in a locked storage area.

  • Preventing Pests:

    • Implement strategies to deter pest infestations in the facility.