Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Fall 1998
• Don St. Hilaire
• Monday, October 26th

2
Todays Class

• Previous Class Highlights
• Video Proper Cleaning and Sanitizing
• Review Chapter 12 IPM, Discuss Ch. 13 Accident
  Prevention and Action for Emergencies, and Ch. 14
  Crisis Management
• Class Summary

3
Previous Class Highlights

• Reviewed Ch. 9 Sanitary Facilities Equipment,
  Ch. 10 Cleaning and Sanitizing, and Ch. 11
  Organizing a Cleaning Program
• Video Proper Cleaning and Sanitizing
• Highlighted Ch. 12 Integrated Pest Management,
  Ch. 13 Accident Prevention and Action for
  Emergencies, and Ch. 14 Crisis Management

4
Organization of the Applied Foodservice
Sanitation Textbook

• Part I The Sanitation Challenge- Completed
• Part II The Flow of Food through the
  Organization- Completed
• Part III Clean and Sanitary Facilities and
  Equipment - Finish Today
• Part IV Accident Prevention and Crisis Prevention
  - Finish Today
• Part V Sanitation Management

5
Part I The Sanitation Challenge

• Chapter 1 Providing Safe Food
• Chapter 2 The Microworld
• Chapter 3 Contamination and Foodborne Illness
• Chapter 4 The Safe Foodhandler

6
Part II The Flow of Food Through the Operation

• Chapter 5 Establishing the Foodservice Safety
  System
• Chapter 6 Purchasing and Receiving Safe Food
• Chapter 7 Keeping Food Safe in Storage
• Chapter 8 Protecting Food in Preparation and
  Serving

7
Part III Clean and Sanitary Facilities and
Equipment

• Chapter 9 Sanitary Facilities and Equipment
• Chapter 10 Cleaning and Sanitizing
• Chapter 11 Organizing a Cleaning Program
• Chapter 12 Integrated Pest Management Discuss
  Today

8
Part IV Accident Prevention and Crisis Management

• Chapter 13 Accident Prevention and Action for
  Emergencies
  Discuss Today
• Chapter 14 Crisis Management Discuss Today

9
Video - Proper Cleaning and Sanitizing

• What is general cleaning and sanitizing?
• How to clean and sanitize using a dishwasher
  machine?
• How to clean sanitize by immersion ( 3
  compartment sink)?
• How to clean sanitize Fixed Equipment?
• How to handle spills and clean the floor?
• How to dispose of garbage and waste?

10
Ch. 12 Integrated Pest Management

• What is an Integrated Pest Management (IPM)
  program?
• Identify methods to prevent the entry of pests in
  the facility and around the grounds
• Identify the most common pests
• Identify methods to control pest infestations
• Describe how to work with a PCO

11
Ch. 12 Integrated Pest Management

• The goals of IPM
• Deprive pests of food, water, and shelter by
  following good sanitation and housekeeping
  practices.
• Keep pests out of the foodservice facility by
  vermin-proofing the building.
• Work with a licensed PCO to rid the operation of
  pests that do enter

12
Ch. 12 Integrated Pest Management

• Prevent pest infestations by denying food, water,
  entry, and harborage. Gen. practices
• Use a reputable and reliable supplier
• Dispose of garbage properly and promptly
• Be careful how you recycle trash
• Store all food and supplies properly
• Dispose of mop and cleaning bucket water properly
  and wipe up spilled water immediately

13
Ch. 12 Integrated Pest Management

• Prevent pest infestations by denying food, water,
  entry, harborage. Gen. practices cont.
• Clean and sanitize your operation thoroughly
• Employees should not store food or soiled
  clothing in their lockers or on the floor under
  the lockers

14
Ch. 12 Integrated Pest Management

• Building and Grounds Maintenance
• Doors, windows, and vents- use of 16 mesh/inch
  screens, air curtains (width-air velocity)- check
  local health codes
• Pipes- use sheet metal or concrete to cover holes
  - quarter size(rats), nickel size(mice)
• Floors and walls - seal cracks, white strip,
  floor drains cover with perforated metal caps
  with a removable hinge

15
Ch. 12 Integrated Pest Management

• Building and Grounds Maintenance cont.
• Grounds and Outdoor serving areas- mow grounds,
  control weeds, eliminate stagnant water,
  eliminate pet waste
• be careful of zappers, yellow jackets feed on
  high-protein food in June and high-carbohydrates
  in July
• avoid serving cold drinks in cans
• birds can be a problem

16
Ch. 12 IPM

• Building and Grounds Maintenance cont.
• Indoor Garbage areas- seal bags - if zappers are
  used, at least 5 ft. from food prep and serving-
  clean containers with 75-25 solution of water and
  chlorine bleach
• Detecting the Presence of Pests
• Cockroaches- salmonella, fungi, parasite eggs
• strong oily odor, feces(look like pepper grains),
  egg cases (capsule shaped)

17
Ch. 12 IPM

• Detecting the Presence of Pests
• Cockroaches- salmonella, fungi, parasite eggs
• strong oily odor, feces(look like pepper grains),
  egg cases (capsule shaped)
• use glue traps to identify- monitor frequently
• knowledge of characteristics can help you
  identify and control infestations
• Flies - feed on wastes- vomit on solid foods
• opening size of a head of a pin, moist warm,
  wind-protected areas

18
Ch. 12 IPM

• Detecting the Presence of Pests cont.
• Other insects- importance of FIFO stock rotation,
  and keeping all food storage, preparation, and
  serving areas sanitary
• Rodents- millions in losses-consumption,
  contamination, and structural damage
• Salmonellosis, bladder problems, 18 inch reach,
  jump 3 ft vertically, and 4 ft horizontally
• signs-droppings, gnawing, tracks, nesting
  materials, and holes - control by professionals
  only

19
Ch. 12 IPM

• Detecting the Presence of Pests cont.
• Birds - employ a PCO who specializes in bird
  control
• Pesticides
• chemical pesticides are no substitute for good
  sanitation
• pesticides are a potential hazard to food supply,
  customers, and employees

20
Ch. 12 IPM

• Pesticides cont.
• pesticide use is not a simple procedure
• pesticide use is regulated by federal, state, and
  local governments
• keep a written record on file of all pesticides
  used and treatment locations
• use only after preventative and nonchemical
  methods have been tried.

21
Ch. 12 IPM

• Pesticide use precautions
• clean prior to application
• use personal protection equipment
• follow directions only use for designed
  purposes
• effective results occur because of thorough
  treatment, not higher dosage
• avoid possibility of contamination of food
  contact surfaces, equipment, and utensils

22
Ch. 12 IPM

• Pesticides use cont.
• Thoroughly wash hands and clothes after using
  pesticides.
• Reclean, rinse, and sanitize all food-contact
  surfaces and equipment after any pesticide
  application

23
Ch. 12 IPM

• Pesticide storage and disposal
• Never transfer pesticide from its original
  labeled container
• Store pesticides in a locked cabinet away from
  foodhandling and storage areas
• Aerosol bomb or other pressurized spray cans
  should never be stored in an area where they may
  become overheated or leak

24
Ch. 12 IPM

• Pesticide storage and disposal cont.
• Dispose containers follow manuf. instructions
• Rinse bottles and nonaerosol cans 3 times in a
  disposal drain or a sink that is not used for
  food, dishware, or utensils
• Break bottles, crush unpressured cans, wrap
  remains in paper, store in separate trash
  containers - Follow local laws- Do not crush or
  burn empty aerosol cans

25
Ch. 12 IPM

• Working with a PCO- licensed, certified,
  reputable - Consider
• PCO can recommend an IPM approach
• PCO keep up with new developments
• PCO work when no food is being prepared
• PCOs provide emergency service

26
Ch. 12 IPM

• Working with a PCO- licensed, certified,
  reputable - How to select
• Talk to others
• Make sure PCO is licensed or certified by state
• Membership in professional organizations?
• Insurance?
• Do not use price as a deciding factor
• Teamwork approach

27
Ch. 12 IPM

• Working with a PCO- Teamwork
• Contract - recordkeeping, summary reports
• Inspection - prior to - need building plans and
  layouts of facilities and equipment-after
  inspection - PCO outline in writing
• Treatment procedures- local health dept.
  requirements, training employees to recognize and
  minimize risks - mutual cooperation

28
Ch. 12 IPM

• Pest Control Operator Methods - consider both
  safety and effectiveness
• Repellents
• Sprays - residual, contact
• Controlling Rodents- trapping, glue boards,
  poisoning - PCO, fresh baits
• Rodents limit travel distance to a maximum of 150
  feet for rats and 30 feet for mice

29
Video - Receiving and Storage

• How to use a thermometer and take the
  temperatures of food?
• How to accept or reject a shipment?
• What are the types of storage?
• How to store chemicals?

30
Ch. 13 Accident Prevention Action for
Emergencies

• Accidents Defined
• Causes of Accidents
• Human Hazards
• creating unsafe conditions ignoring obvious
  hazards
• not paying attention to the job unsafe
  practices
• Environmental Hazards
• architectural and building features
• furniture and equipment

31
Ch. 13 Accident Prevention Action for
Emergencies

• The Safety Survey - see 13.1 pages 254-256
• Accident Prevention Program
• Built-In Safety
• Correction of dangerous conditions
• Providing safety features
• Safety Training - National Safety Council-
  American Red Cross. local health, police, fire
• Safety Supervision

32
Ch. 13 Accident Prevention Action for
Emergencies

• OSHA- Occupational Safety Health Administration
  - since 1970 HCS
• Define catastrophe
• unannounced visits
• penalties - minimum 5,000
• post required OSHA notice
• accident-prevention program that includes
  employee training

33
Ch. 13 Accident Prevention Action for
Emergencies

• Foodservice Accidents and Prevention
• Lacerations - Define
• knives - sharp vs. dull
• power-driven cutting equipment- guard devices,
  spring switch, be careful of jewelry, loose
  sleeves
• glass- separate garbage container, proper
  stacking of glasses and cups, use proper ice
  scoops
• nails, staples, and sharp edges

34
Ch. 13 Accident Prevention Action for
Emergencies

• Burns - steam, water, surfaces, splattering
• Hot-Food Preparation Areas
• dry potholders-thermal gloves, importance of
  layout and planning
• steam- handling of lids and removing pans
• Deep Fryers at least 300 F, cool first to 100 F
• Traffic Patterns
• Burn Hazards to Patrons

35
Ch. 13 Accident Prevention Action for
Emergencies

• Slips and Falls
• Flooring hazards - wet spots, flooring materials
• slip and fall hazards to patrons - signage
• storage and ladder use
• Other common accidents and injuries
• door hazards, lifting hazards, tableside,
  electrical appliance, microwave ovens

36
Ch. 13 Accident Prevention Action for
Emergencies

• Fires - more in foodservice than in any other
  kind of business operation
• electrical - 1/3 of all accidental foodservice
  fires
• arson, grease, smoking material fires, poor
  housekeeping leaves combustible material
  available to feed a fire

37
Ch. 13 Accident Prevention Action for
Emergencies

• Fires - Fire protection equipment
• Call fire department first
• Classes A- Ashes, B-Boiling, C- Current, B/C for
  grease fires - discharges sodium bicarbonate or
  potassium bicarbonate - see page 266
• regular inspections at least every six months or
  according to the local fire codes
• automatic sprinklers most effective way to
  control fires

38
Ch. 13 Accident Prevention Action for
Emergencies

• Taking action in an emergency
• Legally, victim gives consent
• at least one employee trained and certified in
  first aid, per shift - Heimlich maneuver, CPR
• emergency phone numbers easily available
• first aid kits

39
Ch. 13 Accident Prevention Action for
Emergencies

• Taking action in an emergency cont.
• Dont panic - remain calm
• Call for help when it is clearly necessary
• Be ready to give first aid
• Keep the person comfortable
• Keep people who are uninvolved away from the
  victim
• Keep a record of the incident

40
Ch. 13 Accident Prevention Action for
Emergencies

• First Aid in Emergencies
• Heimlich, CPR
• 4 to 6 minutes of oxygen deprivation from choking
  can cause brain damage- see pages 270-273
• Importance of trained and certified persons
• Cardiac Arrest
• Lacerations - continuous pressure, raise above
  heart

41
Ch. 13 Accident Prevention Action for
Emergencies

• First Aid in Emergencies - cont.
• Burns - 1st degree least severe, 3rd degree most
  severe (get medical help immediately), chemical
  burns - call for medical help immediately
• Falls - if person cannot get up, do not move
• Poisoning - call Poison Control Center immediately

42
Ch. 13 Accident Prevention Action for
Emergencies

• Chapter Summary
• accident defined
• importance of a well designed accident prevention
  program
• importance of training and certification
• Case in point - Grease Fire

43
Ch. 14 Crisis Management

• Define a foodservice crisis
• Identify 3 stages of crisis management
• Discuss methods for establishing a crisis
  management plan
• Identify methods of dealing with outbreaks of
  foodborne illness

44
Ch. 14 Crisis Management

• Define Foodservice Crisis
• Characteristics of a Foodservice Crisis
• Escalating intensity
• Media or regulatory scrutiny
• Interference with normal operations
• Reduced public image
• Damage to bottom line

45
Ch. 14 Crisis Management

• Define Crisis Management
• Goals of Crisis management
• Decrease likelihood of potential crises
• Contain and resolve existing crises
• Learn from crises experience

46
Ch. 14 Crisis Management

• Effective Crisis Management - 3 stages
• Preparation
• Devise list of potential crises - use worst-case
  scenarios
• Management and resolution of the crisis
• evaluation during and after the crisis
• Troubleshooting, Delegation, Standardized forms,
  communication (internal external)
• see pages 280 and 282 of the text

47
Ch. 14 Crisis Management

• Outbreaks of Foodborne Illness-Plan of Action
• Obtain complete and reliable information
• Evaluate the complaint
• Deal positively with regulatory personnel and
  with the media

48
Ch. 14 Crisis Management

• Dealing with Customers objectives
• Prevention the problem from happening
• if problem is real, keep it from growing,
  continuing, or recurring
• to regain that customers goodwill and patronage
• Do not accept or admit responsibility or liability

49
Ch. 14 Crisis Management

• Obtaining information
• Use standardized form, be polite, note times,
  allow to vent, and do not diagnose, interpret
  symptoms, or suggest treatment, follow-up contact
• Evaluate complaint using HACCP food safety
  program - develop in-house policy regarding token
  gifts

50
Ch. 14 Crisis Management

• Dealing with Regulatory Personnel
• Know local regulations and notify
• Develop a reputation as a responsible operator
• Health Department is generally authorized to
• take reasonable samples of suspect foods
• prevent sale of suspect foods
• require medical and laboratory examination of
  suspect employees- exclude suspects from
  foodhandling duties - extreme cases - order
  closing

51
Ch. 14 Crisis Management

• Dealing with Media
• Be cooperative, honest, and have your facts in
  order before you speak
• Do not allow yourself to become provoked
• Can use media to your advantage
• see guidelines on page 287
• Other crises - critical to have a plan in place
  before any crisis can occur

52
Ch. 14 Crisis Management

• Security- written procedures given to all
  employees
• use staff-team approach to create a series of
  checks and balances
• do not chase thieves or risk injury
• listen without interrupting to bomb threats
• Natural Disasters- constantly reexamine crisis
  management plan for changes

53
Ch. 14 Crisis Management

• Evaluating a Crisis
• FBI-determine breakdowns in operations at each
  step
• Questions
• Were you satisfied with the way it was handled?
• Was there something more that you could have
  done?
• Were errors made in the handling of the crisis?
• Was anything overlooked?

54
Ch. 14 Crisis Management

• Chapter Summary
• Effective crisis management involves 3 stages
• Importance of identifying and training a crisis
  team
• Importance of evaluation
• Case in point - Foodborne illness

55
Food Operators Guide Paper Reminders

• A foodservice facility is an it.
• Position titles when associated with a specific
  person should be capitalized- Wayne Russell,
  General Manager
• Spell check and grammar check tools do not always
  catch all errors- theyre vs. their
• a.m. and p.m. are acceptable, AM and PM are not.
  Spell out street names-Avenue

56
Class Summary

• Discussed Chapter 12 IPM, Ch. 13 Accident
  Prevention and Action for Emergencies, and Ch. 14
  Crisis Management
• Briefly discussed Food Operators Guide paper

57
Assignment

• Review Chapters 12, 13, and 14 and your notes.
  Assignment for next class is to reread Chapters
  15 and 16 of the Applied Foodservice Sanitation
  book.
• Assignment 7 Food Operators Guide Inspection
  paper is due next Monday