Course: Health Sciences – Food Management Systems ————————————————–

Course: Health Sciences – Food Management Systems ——————————————————————————————————————— Reference: Author: payne-palacio, june Title: Foodservice Management Edition : 13TH 16 Publisher : PEARSON ISBN 13 : 9780133762754 ———————————————————————————————————————- Chapter 4 Facility Sanitation and Safety Learning Objectives Following completion of this unit, the student will be able to: Describe the principles of cleaning and sanitation as they pertain to the selection of chemicals for a foodservice operation. Identify food contact surfaces and methods to clean and sanitize them. Compare and contrast manual and machine methods of dishwashing. Describe the role of the food manager in working with chemical company representatives and pest control operators. Describe policies and practices that would maximize the safety of employees and customers Foodservice Management CHAPTER 4 Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis THIRTEENTH EDITION Facility Sanitation and Safety Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Introduction • Sanitation and safety are closely related environmental factors to be considered when planning a facility and followed in its daily operations. • The purpose of this chapter is to review the principles of cleaning and sanitation as they relate to warewashing and maintenance of facilities. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Key Concepts • Cleaning and sanitizing are distinct but related procedures. Food contact surfaces need to be cleaned and sanitized. • Foodservice managers invest in a formulary of cleaners and sanitizers that best meets the needs of the operation. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Key Concepts • Food contact surfaces can be sanitized using either the heat or the chemical method. • Mention and use are indicators of how and when a piece of equipment should be cleaned. • Machine and manual methods of dishwashing are used to clean and sanitize production and service ware. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Key Concepts • A carefully designed program of facility cleaning and maintenance protects food and employees. • Preventive maintenance extends the life cycle of equipment. • Pest control is logically a component of a cleaning and sanitation program. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Key Concepts • Cleaning and sanitation inspections are typically conducted by local regulatory authorities. • The health of employees is protected through worker safety programs. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Cleaning and Sanitation Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Cleaning and Sanitation • Cleaning  The physical removal of visible soil and food from a surface • Sanitizing  A procedure that reduces the number of potentially harmful microorganisms to safe levels on food contact surfaces Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Principles of Cleaning • A detergent is put in contact with a soiled surface. • Pressure is applied by water or a scrub brush to penetrate the soil so it can be removed by rinsing. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Detergents • The three basic phases of detergency are:  Penetration • The cleaning agent must penetrate between the layers of soil and the surface to which it adheres. • Wetting • The action above that reduces surface tension and makes penetration possible continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Detergents • The three basic phases of detergency are:  Suspension • The action of a cleaning agent required to hold the loosened soil in the washing solution so it can be flushed away and not redeposited • Saponify • To turn fats into soap by reaction with an alkali continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Detergents • The three basic phases of detergency are:  Suspension • Sequestering • The isolating of substances such as a chemical ion so it cannot react continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Detergents • The three basic phases of detergency are:  Rinsing agent • A compound designed to remove and flush away soils and cleaners so they are not redeposited on surfaces being washed continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Detergents • The three basic phases of detergency are:  Rinsing agent • The development of polyphosphate detergents has solved the problem of hard water deposits by binding lime and magnesium. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Cleaning and Sanitation • Solvent cleaners  Alkaline-based cleaners used to clean surfaces soiled with grease • Acid cleaners  Lime buildup and rust are treated with acid cleaners. • Abrasives  Used for tough soils that do not respond to solvents or acids Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Principles of Sanitation • Immediately after cleaning, all food contact surfaces must be sanitized.  Heat sanitizing • The objective is to expose the clean surface to high heat between 162°F and 180°F.  Chemical sanitizing • The object can either be immersed in a solution or the object can be sprayed or rinsed with the solution. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Principles of Sanitation • Immediately after cleaning, all food contact surfaces must be sanitized.  Chemical sanitizing • Three types of chemical sanitizers • Quaternary ammonia • Chlorine • Iodine continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Table 4.3 Properties of commonly used chemical sanitizers. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Table 4.3 (continued) Properties of commonly used chemical sanitizers. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis NSF (National Sanitation Foundation) • Establishes sanitation standards for materials used in foodservice Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Figure 4.1 NSF International seal of approval. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Dishwashing Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Dishwashing • Dishwashing requires a two-part operation, cleaning and sanitizing.  The two groups of equipment and utensils that are cleaned through dishwashing • Production utensils • Service wares continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Dishwashing • Manual dishwashing involves five distinct steps.  Scraping, washing, rinsing, sanitizing, and air drying • To clean kitchen utensils in a two or three-compartment sink:  Clean in the first sink  Rinse in the first or second sink  Sanitize in the second or third sink continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Dishwashing • Dishes, glassware, and silverware  These items can be washed manually or by mechanical dishwashers. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Dishwashing • The step-by-step procedures for each method of washing are detailed in Figures 4.2 and 4.8. • All steps require energy except air drying. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Figure 4.2 Three compartment sink for manual wash, rinse, and sanitation. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Figure 4.4 Double-tank automated dish machine. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Figure 4.5 Automated dish machine; circular design. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Dishwashing • Good maintenance of a dish machine includes frequent examination and lubrication by a qualified maintenance person, usually from the chemical company under a service contract. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Facilities Cleaning and Maintenance Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis The Physical Plant • Built-in features  Features that facilitate easy cleaning should be built in at the time of construction. • Water supply  Water safety can be checked at the local health department. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis The Physical Plant • Trash and waste removal  Trash should be removed daily and containers cleaned daily. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Facilities Cleaning and Maintenance • Planned to reflect concern for sanitation as “a way of life” continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Organization and Scheduling • The organization of a cleaning plan begins with a list of duties to be performed daily, weekly, and monthly. • Regular cleaning, such as counter tops and floors, needs to be done daily. • Other tasks to be done less frequently include cleaning hoods and walls. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Organization and Scheduling • A cleaning schedule should be a step- by-step list of what to do, how to do it, and who is to do it. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Figure 4.7 Example of cleaning schedule for tasks that need to be done on a weekly or monthly basis. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Equipment • Heavy-duty equipment, such as food waste disposals, can help keep the facility clean. • Compactors, pulpers, and can and bottle crushers reduce the volume of trash. • Thorough cleaning and sanitation of equipment is part of the sanitation maintenance program. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Preventive Maintenance • This is a documented program of routine checks or inspections of facilities and equipment to ensure the sanitary, safe, and efficient operation of a foodservice department. • Each piece of equipment is inspected by a representative from the department on a routine basis and detailed records of repairs and costs are kept. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Pest Control • Rats, mice, flies, roaches, grain insects, fruit flies, and gnats all can carry communicable diseases.  Two conditions, food and harborage, are required for these pests to live.  Constant alertness to signs of pests, and prevention of the above conditions can prevent pest problems in foodservice facilities. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Checks and Inspections • By setting high departmental standards and conducting routine self-inspections, management can be assured that sanitation regulations are met. • All foodservice operations are regulated by local, state, or federal agencies. • Official inspections are conducted on a periodic, monthly, or annual basis. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Worker Safety Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Worker Safety • Physical safety of workers and customers alike is a major concern of foodservice administrators.  The Occupational Safety and Health Act, which became effective in 1971, makes it illegal not to have a safe establishment. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Worker Safety • Two OSHA standards of particular concern to foodservice operators are the:  Hazard Communication Standard (HCS) • Also recognized as “right to know”; this requires employers to develop and implement a program to communicate chemical hazards to all employees. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Worker Safety • Two OSHA standards of particular concern to foodservice operators are the:  Hazard Communication Standard (HCS) • The manufacturer must supply, for each chemical, a Material Data Safety Sheet (MSDS) that identifies the chemical and includes a hazard warning. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Worker Safety • Two OSHA standards of particular concern to foodservice operators are the:  Bloodborne pathogen standard • Requires that all employees be made aware of potentially infectious materials that they may be exposed to while on duty • Examples of pathogens include the hepatitis B virus and the HIV virus. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Worker Safety • An accident in the workplace has become a symbol of inefficiency, either human or mechanical, and usually represents a monetary loss to the organization. • The foodservice industry’s frequency- of-accidents rate is nearly twice as high as the average for all reporting industries. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Figure 4.12 Proper lifting techniques. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Safety Program • Specific topics for a safety campaign may be centered around the three E’s of safety.  Engineering • Refers to the built-in safety features of the building and equipment continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Safety Program • Specific topics for a safety campaign may be centered around the three E’s of safety.  Education • Begins with the establishment of firm policies regarding safety, and then ongoing documented safety training continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Safety Program • Specific topics for a safety campaign may be centered around the three E’s of safety.  Enforcement • Refers to the follow-up required to prevent carelessness and make sure rules and policies are being followed continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Safety Program • Specific topics for a safety campaign may be centered around the three E’s of safety.  Enforcement • Enforcement can be accomplished by establishing a safety committee among the employees, who observe and report safe practices. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Fire Safety • Possibility of fires is an ever-present threat in foodservice establishments. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Table 4.4 Classification of fires. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Customer Protection • Customers deserve the same concern, with respect to safety, as employees. • For example, the parking area should be well-lighted and furniture in good repair. continued on next slide Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Customer Protection • Servers should be trained on proper serving procedures to prevent spills and on the Heimlich maneuver. • Managers are liable for accidents on the premises. Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Summary Foodservice Management, Thirteenth Edition June Payne-Palacio | Monica Theis Summary • It is the responsibility of the foodservice manager to design, implement, and monitor a program on cleaning and sanitation. • The steps to safety in any foodservice include awareness, involvement, and control. ——————————————————————————————————————- Please help in answering the following questions for assignment ‘Understanding MSDS’ based on the references and resources provided above, and from ‘Chapter 4 Facility Sanitation and Safety’ using the textbook Foodservice Management (13th edition). Assignment: Understanding Material Safety Data Sheets (MSDS) in Foodservice Part 1: Finding an MSDS Choose a common product used in foodservice establishments (e.g., cleaning agent, cooking oil, sanitizer). Locate the Material Safety Data Sheet (MSDS) for the chosen product from a reliable source (manufacturer’s website, MSDS database, etc.). Part 2: Description of the Product and Its Usage Provide a brief description of the chosen product. Explain how the product is used in a foodservice establishment. Discuss the importance of understanding the hazards and safety measures associated with the chosen product in a foodservice setting. Part 3: Importance of MSDS Sections For each section of the MSDS, describe its importance specifically for the chosen product. Section 1: Identification Section 2: Hazard(s) Identification Section 3: Composition/Information on Ingredients Section 4: First-Aid Measures Section 5: Fire-Fighting Measures Section 6: Accidental Release Measures Section 7: Handling and Storage Section 8: Exposure Controls/Personal Protection Section 9: Physical and Chemical Properties Section 10: Stability and Reactivity Section 11: Toxicological Information Section 12: Ecological Information Section 13: Disposal Considerations Section 14: Transport Information Section 15: Regulatory Information Section 16: Other Information Submission Requirements: All parts of the assignment must be typed and submitted electronically. Part 1 submission should include a scanned copy or link to the MSDS. Part 2 and Part 3 should be clearly organized and detailed. Grading Rubric: Criteria Excellent (5) Good (3) Fair (1) Poor (0) Selection and Description of Product Provides a thorough and accurate description of the product and its usage. Offers a clear description of the product and its usage. Provides a basic description of the product and its usage. Description is vague or inaccurate. Importance of Understanding Hazards Demonstrates a comprehensive understanding of the hazards and safety measures associated with the chosen product. Shows an adequate understanding of the hazards and safety measures associated with the chosen product. Shows a limited understanding of the hazards and safety measures associated with the chosen product. Understanding of hazards and safety measures is unclear or inaccurate. Importance of MSDS Sections Provides detailed explanations of the importance of each section of the MSDS for the chosen product. Offers clear explanations of the importance of each section of the MSDS for the chosen product. Provides brief explanations of the importance of each section of the MSDS for the chosen product. Explanations of the importance of MSDS sections are unclear or inaccurate.

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