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Many operations use three compartments sinks to clean and sanitize items manually in the operation.
Installation- Dishwashers must be installed so that they are reachable and conveniently located.That installation must also keep utensils,equipment, and other food-contact surfaces from becoming contaminated.
Disposable paper towels or continuous towel systems must be available
Garbage should be removed from prep areas as quickly as possible to prevent odors pests and possible contamination.Staff members have to be careful removing trash so they won"t be contaminated
Temperature control: Power failures can threaten your ability to control the temperature of TCS food. Can result in the growth of pathogens.
Physical security: Unauthorized people inside a facility are a risk to food safety. This is especially true when they can access storage and processing areas.
The water in these stations must be drinkable and meet temperature and pressure requirements
Stationary equipment should be easy to clean around.When installing equipment,follow the manufacturer's recommendations.Also check with your regulatory authority for requirements.
Deny Shelter
Throw garbage out quickly and correctly. Keep garbage containers clean.
Store recyclables in clean, pest proof containers and keep away from building.
Store all food and supplies correctly and as quickly as possible keep food and supplies away from walls at least six inches.
Deny Access
Pest Prevention
Check all deliveries before they enter your operation
Make sure all of the points where pests can access the building is secure
Pest Management
Three basic rules to keep your operation pest free
1. Deny pest access to the operation
2. Deny pests food, water, and shelter
3. Work with a licensed pest control operator
Threat #4
Rodents,insects, and other pests can damage food, supplies, and facilities. The greatest danger comes from their ability to spread diseases, including foodborne illnesses.
Spoiled or contaminated food must be thrown out, along with food in packaging that is not intact. Actions might include establishing time temperature control of TCS food or cleaning and sanitizing surfaces in the operation.
Threat #3
You need approval from the local regulatory authority before continuing service.
Plumbing that is not installed correctly can allow drinkable and unsafe water to mix
Cross Connection
The greatest challenge to water safety comes from cross connection
A restraunt must contain water ,gas,sewage
,and garbage disposal
Drinkable water supply: Broken water mains and breakdowns at water treatment facilities are a risk to the safety of food.
Emergencies that affect the facility
The language must be in all languages used by the staff
A clearly visible sign or poster must tell staff to wash hands before returning to work
Soap
The soap must be liquid,bar,or powder
Hand washing stations should be put in areas that make it easy for staff to wash their hands properly
An imminent health hazard is a significant threat or danger to health that requires immediate correction or closure to prevent injury
These stations are required in restrooms or directly beside them
Put tabletop equipment at 4 inches high
Foodservice equipment must meet certain standards if it will come in contact with food.NSF is an organization that creates these national standards.NSF is accredited by the American National Standards Institute (ANSI).
Threats
Threat #3
Threat #4
Threat #4
Spoiled or contaiminated food must be thrown out, along with food in packaging that is not intact. Actions might include establishing time temperature control of TCS food or cleaning and sanitizing surfaces in the operation.
Drinkable water supply: broken water mains and breakdowns at water temperature facilities are a risk to the safety of food.
Spoiled or contaiminated food must be thrown out, along with food in packaging that is not intact Actions might include establishing time temperature control of TCS food or cleaning and sanitizing surfaces in the operation.
Garbage Removal
Control pests
Maintain the outside of the building correctly, including patios and parking lots
Threat #2
Put floor-mounted equipment on legs at least 6 inches high
When choosing flooring, wall, and ceiling materials pick those that are smooth and durable.This makes leaning easier.
Dishwashing Machines
Pest Management
Rodents, insects, and other pests can damage food, supplies, and facilities. The great
Should include hot and cold running drinkable water,soap and a way to dry hands,They should also include a garbage container if paper towels are provided and signage reminding staff to wash hands returning to work.
Pest Prevention
1.DENY PESTS ACCESS TO THE OPERATION
2.DENY PESTS FOOD WATER AND SHELTER
3.WORK WITH A LICENSED PEST CONTROL OPERATOR(PCO)
Garbage containers are required if disposable paper towels are used
Maintaining the facility
Garbage
Clean the operation on a regular basis.
Make sure the building systems work and are checked regularly.
Make sure the building is sound.There should be no leaks, holes, or cracks in the floors, foundation, ceilings, or windows.
Garbage can attract pests and comtaminate food,equipment ,and utensils if not handled correctly.
Three compartment sinks
Use detergents and sanitizers approved by the local regulatory authority.
Clean dishwashers as often as necessary. Follow the recommendations and local regulatory requirements.