Sanitation practices and infection control Flashcards Preview

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Flashcards in Sanitation practices and infection control Deck (19)
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1

Dishwashing: Hand-washing procedure

Pre-Rinse
Wash
Rinse
Sanitize
Air Dry

2

Dishwashing: machine washing procedure

Washing Temps
Pre-wash - 110-140 F
Wash - 140-165 F
Rinse - 165-180 F

Sanitizing
Heat sanitize - ≥170 for at least 30 sec or 180 for 10
Chemical - Cl ( 50 ppm), I (12.5 ppm), or quaternary ammonium (quats) (220 ppm)

3

Occupational Safety and Health Act (OSHA)

ensure safe working conditions; rules or guidelines must be followed based on workplace operation; inspections occur when
1. employee files complaint r/t safety
2. random check
3. serious injury or death

4

Material Safety Data Sheet

Identifies chemical and hazard warnings of chemicals used in fs facility. OSHA requires employers to have a program to communicate chemical hazards to employees

5

Environmental Protection Agency (EPA)

evaluates water and air quality

6

State and Local health departments

examine fs areas for cleanliness, etc.

7

NSF International

fmly, National Sanitation Foundation; main organization that makes certian that sanitation standards are met when fs equipment is constructed and assembled; also, concerned with how easily equipment can be cleaned and sanitized.

8

Underwriters Laboratories (UL)

main agency that certifies equipment meeting established electrical, design, and structural standards for safety to ensure the equipment will operate in a safe manner; UL mark on equipment indicates equipment has met standards.

9

Hazard Analysis Critical Control Points (HACCP)

1. assess hazards at each step of operations
2. establish critical control points (CCP)
3. set requirements at each CCP
4. set procedures and monitor CCP
5. determine corrective action for deviations
6. establish verification procedures
7. establish record-keeping and documentation procedures

TJC regulation criteria includes:
1. controlled traffic through fs areas
2. walk-in coolers must be able to be opened from the inside
3. food and non-food goods are labeled
4. water pipe units are properly insulated

10

Class A Fire

combustible (wood, paper, etc); symbol = triangle with "A"

11

Class B fire

flammable liquids; symbol = square with "B"

12

Class C Fire

Electrical; symbol = circle with "C"

13

Class K Fire

Combustible cooking; Symbol = "K"

14

Class A exstinguisher

Water, stored pressure, multipurpose dry chemical

15

Class AB exstinguisher

stored pressure, aqueous film-forming foam

16

Class BC exstinguisher

dry chemical, CO2

17

Class ABC exstinguisher

multipurpose dry chemical

18

Class K exstinguisher

for use on class K fires

19

Accident procedure

1. nature of accident--what occurred and any resulting injury
2. date and time of accident
3. location of the accident