1. 3.01 Outline facility sanitation

2. *Dry Storage Corrosion- resistant metal Free of exposed steam pipes, sewer lines, water pipes Exterior doors – self closing Cracks and crevices in floor or walls – filled in

3. Fully equipped with handwashing stations Self-closing doors Restroom Cleaned regularly Adequately stocked

4. *Handwashing stations are required in: Service areas Warewashing areas Restrooms

5. *Handwashing stations Hot and cold running water Means to dry hands Waste container Signage for employees Soap

6. Water supplies Approved public water mains Private water sources Closed portable water containers On-premise water storage tanks Water transport vehicles Bottled water

7. *Use of nonpotable water Air conditioning Fire protection Irrigation Cooling equipment

8. *Cross- Connections Physical link which contaminants from drains or sewers Dangerous because allows the possibility of back flow Backflow- unwanted reverse flow of contaminants

9. *Cross- connection- Used to separate water supply outlet Air gap

10. *2 Air gaps for cross-connection 1. Between the faucet and flood rim of the sink. 2. Between the drainpipe and floor drain

11. *Water emergencies Use bottled or boiled water Purchase ice keep supply of boiled water for handwashing Use boiled water for essential cleaning Flush & disinfect water systems

12. *Backup of raw sewage Immediate closure, correction of the problem and thorough cleaning

13. Garbage disposal – most common violation Garbage container Tight-fitting lids Outdoor trash receptacles covered at all times Removed as quickly as possible Cleaned frequently Plastic bags

14. Parasite s Reducing the number of microorganism Removing food or soil from a surface *Clean first and then sanitized Sanitizing Cleaning

15. *Cleaning agents Acid cleaners – mineral deposits – lime away Abrasive cleaners – scouring agents - comet Solvent cleaners – grease burned on – degreaser or oven cleaner Detergents - Dawn

16. *To insure the proper strength of sanitizing solution Test the solution with a sanitizer test kit

17. *Cleaning process Agitation or pressure Cleaning agent Water temperature

18. *Chemical cleaners Chlorine – most commonly used Iodine – effective at low concentration, may stain Quaternary ammonium – Quats – Does not kill certain types of microorganisms

19. *Machine Warewashing – 3 compartment sink 1.Rinse, scrape or soak 2.Wash – 110 degrees 3.Rinse – 110 degrees 4.Sanitize – 180 degrees 5.Air Dry

20. *Chemical sanitizing warewashing machine Rinse water temperature – 75 – 120 degrees

21. Storing utensils Store glasses and cups upside down 6 inches off floor Clean and sanitize trays and carts

22. 3.02 Food service inspection and pest management

23. *MSDS – material safety data sheet Guidelines for safety First aid information Manufacturer’s address

24. *Immediate closure of a food establishment Loss of refrigeration Backup of sewage Rodent infestation

25. *Owner/Manager Responsible for food safety

26. *Purpose of a food inspection Evaluate whether a business is meeting sanitation standards Convey food safety information Protect the public’s health

27. *Critical violation to health inspection Determine the cause of the violation Correct the violation within 48 hours Discuss the violation with the inspector

28. Master cleaning list what Who when How

29. Integrated Pest Management (IPM) Deny pests food, water, and a hiding or nesting place Deny pests access to the facility Work with a licensed PCO to eliminate pests

30. Pests come in by: Pipes deliveries Floors and walls Doors,windows and vents

31. Deny Food and Shelter Store all food and supplies at least 6 inches off floor Dispose of garbage quickly Clean up around garbage cans Store recyclable in pest proof Keep humidity as low as possible FIFO Refrigerate foods – cocoa, nuts, powdered milk