1. + Chemical Safety Siew Guan Lee Dietetic Intern University of Idaho

2. + Objectives Identify chemicals used in the kitchen Understand the importance of storing and handling chemicals safely in the kitchen Know the emergency options Know when to use protective equipment when using chemicals Become familiar with the “Storing and Using Poisonous or Toxic Chemicals Safety SOP” Become familiar with the procedure of a three- compartment sink

3. + Chemical Safety What are some of the chemicals that we use in the kitchen? Oven cleaner Mr. Muscle Oven and grill cleaner Lime-A-Way Delimer Grease Express Fast Foam Degreaser Whistle Degreaser Oasis 146 Multi-Quat Sanitizer All purpose cleaner Warewashing detergent

4. + Why is it important? Protecting foods against chemical contamination Protecting employees from exposure to hazardous chemical Bottom line is: we don’t want anybody to get hurt

5. + What Does It Tell Us? Out of 15 incidents reported from 2003 through 2013 1 incident was due to burn The rest of 14 were due to sanitizer splashed into the eyes

6. + Question What does a the Material Safety Data Sheet (MSDS) tell us? A MSDS tells us: Directions for safe use of the chemical Handling instructions (includes storage, disposal) What protective equipment to use (e.g. gloves, goggles) Emergency procedures

7. + Storing & Using Chemicals SOP Know the MSDS for each chemical in the kitchen Instruct all staff on proper use of chemicals Follow manufacturer’s directions for storing & mixing Store only chemicals that are necessary to kitchen Do not mix chemicals

8. + Storing & Using Chemicals SOP Use gloves/eye protectors Always put water in bucket/container first before adding chemical Store chemicals in their original containers DO NOT use empty chemical containers for storing food or water Store chemicals separately from food

9. + Storing & Using Chemicals SOP First Aide Supplies: Label and store in a container away from food Label and store medicines in a designated area Do not store medicines in food storage areas Store refrigerated medicines in a covered container

10. + Cleaning and Sanitizing Surfaces Follow Chemical Directions Wash… Rinse… Sanitize When: After contamination, exposure, schedule Change bucket at needed Handouts…

11. + Three-Compartment Sink WASH Hot Water Clean detergent solution At or above 110F WASH Hot Water Clean detergent solution At or above 110F SANITIZE Immerse in sanitizing solution for 30 secs SANITIZE Immerse in sanitizing solution for 30 secs RINSE Clean Water RINSE Clean Water Following sanitation, all utensils & food equipment must be air-dried. Towel drying is prohibited! Following sanitation, all utensils & food equipment must be air-dried. Towel drying is prohibited!

12. + Post-Test/Review You are not sure what to do after some floor cleaner accidentally spills. This information can be found: A.On a website you could check after you go home B.In a locked file drawer in the manager’s desk C.On a Material Safety Data Sheet D.In your job description

13. + Which of the following is an example of protective equipment we might need when using a cleaning product? A.Goggles B.A pair of socks C.A pot holder D.An empty spray bottle

14. + Which of the following is a good practice? A.Save empty margarine tubs for sanitizing solution B.Save empty glass cleaner bottles and use them for spraying oil on pans C.Use the clean, empty detergent tub for storing sugar D.Keep chemicals in separate storage areas

15. + What is expected of staff? Follow the “Standard Operating Procedures (SOP’s)” Communicate with your supervisor if you have questions or concerns.

16. + Question?