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Many operations use three compartments sinks to clean and sanitize items manually in the operation.

Purchase dishwashers that have the ability to measure the following

1. water temperature

2.water pressure

3.cleaning and sanitizing chemical concentration

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.

Hot and Cold Running Water

Installing and maintaining equipment

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.

Signage

Utilities

Instalation and Maintenance

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

Hand washing Stations

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

Tabletop equipment

Put tabletop equipment at 4 inches high

Equipment Selection

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

Maintaining the facility cont.

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

Garbage Containers

Control pests

Maintain the outside of the building correctly, including patios and parking lots

Floors, Walls, and Ceilings

Floor-mounted equipment

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

Dishwashing

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

Supplies

Use detergents and sanitizers approved by the local regulatory authority.

Settings

Cleaning

Clean dishwashers as often as necessary. Follow the recommendations and local regulatory requirements.

Chapter 9

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