209 th rsg 209 th rsg applied food sanitation applied food sanitation refresher training refresher...
TRANSCRIPT
209th RSG
Applied Food Sanitation
Refresher Training
FY 2010
1
FOOD SERVICE SANITATION
16 HOUR COURSE
70% FOR REFRESHER CERTIFICATION
50 QUESTION MULTIPLE CHOICE TEST
2
Course ContentSanitation Terms
Hazards To Safe Food
Factors That Lead To Food-Borne Illness
Food Protection
Cleaning And Sanitizing
Insects and Rodents3
Content (Continued)
Sanitation Inspections
Field Food Service Sanitation
Food Service Safety
Dining Facility Fire Prevention
HACCP4
WhyStudy Sanitation?
5
WHY STUDY SANITATION?Modern processing and excessive food
handling increase the opportunity for
contamination
Sanitation is the most cost effective
means available to the military for
preventing disease and improving the
Soldiers well being
The number one reason – Protect the
health of the soldier.
6
Why Study Sanitation?
Good personal hygiene is a critical measure against food borne illnesses
Protect food service workers – the food service manager is obligated to protect customers andworkers
Legal Obligation : Federal, state and local gov. Agencies set regulations to protect the public
The Army has a similar system called the TB Med 530 7
8
Impact of Foodborne DiseasesPerception vs. Reality
Impact of Foodborne DiseasesPerception vs. Reality
76 million contract foodborne illnesses
5,000 fatalities each year
Active Army Reported Major Food & Waterborne Illness (1 Jan 98-31 Dec 99)
Army Medical Surveillance Activity
199819992-Yr Total
0
50
100
150
200
250
300
Shig
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Cam
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VOMITINGFEVERFEVER
ABDOMINAL PAIN DIARRHEA
DIARRHEA
DEFINITIONS
CLEAN: Free of visible soil.
SANITIZE: To reduce the number of micro-organisms to a safe level.
STERILIZE: To make free of microorganisms.
9
SPOILED- Decrease in edible quality due to an off-flavor or an off-odor, usually through natural effects of bacterial action, enzyme or aging.
ADULTERATED- Containing an unhealthy substance; bearing or containing poison; consisting in whole or in part of any filthy substance; product of a diseased animal.
10
PERISHABLE FOOD
Any Food That Will Rapidly Spoil
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Any food capable of supporting the rapid growth of bacteria
POTENTIALLY HAZARDOUS FOOD(PHF)
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TEMPERATURE DANGER ZONE (TDZ)
Temperature range at which bacteria multiply rapidly from 40 to 140 degrees F.
Safe temperature range.– Below 40 degrees F or above 140
degrees F.
13
FOODBORNE ILLNESS- Disease transmitted to humans by eating contaminated food.
OUTBREAK- Development of a food-borne illness by two or more people that ate a common food .
14
FOODBORNE INFECTION- Living microorganisms transmitted by food; grow and cause disease in humans.
FOODBORNE INTOXICATION- Microorganisms produce toxins in food which people then eat.
15
CARRIERAn individual harboring and infectious agent in his or her body, exhibiting no symptoms but are able to transmit to others.
16
CROSS-CONTAMINATION
CROSS-CONTAMINATION- Transfer of harmful microorganisms from one food to another by means of foods or non-food such as utensils, equipment or human contact.
WET-STORAGE- Storage or display of food packages in water or in direct contact with Un-drained ice.
17
BACTERIA- Single celled plants invisible to the naked eye.
BINARY FISSION - Reproductive method of bacterial cells divide into two approximately equal parts.
VIRUS - Extremely small micro-organism: cannot grow in food but may transmitted by food. 18
FOOD CONTACT SURFACE - Any surface of
equipment or utensils with which food
normally comes in contact or from which
food may drain, drip, or splash back on to
surfaces normally in contact with food.
PRODUCT TEMPERATURE - How hot or
cold a food item is: This must be measured
with a thermometer inserted into the food.
19
WHOLESOME
In sound condition, clean,
free, from adulteration and
otherwise suitable and safe
for human consumption.
20
HACCP Hazard Analysis Critical Control Points
A Systematic approach to the identification, evaluation, and controlof food safety hazards.
21
Questions?
22
Haz
ards
to
Saf
e Fo
od23
Hazards to Safe Food
HAZARDS TO SAFE FOOD
ALLERGENS
BIOLOGICAL AGENTS
CHEMICAL AGENTS
PHYSICAL AGENTS
24
HAZARDS TO SAFE FOOD
FOOD ADDITIVES ARE NOW CLASSIFIED AS ALLERGENS NOT CHEMICAL HAZARDS.
USED AS PRESERVATIVES AND FLAVOR ENHANCERS. MOMOSODIUM GLUTAMATE (MSG),
NITRITES AND NITRATES
SULFATES AND SULFITES.
25
CHEMICAL HAZARDS
PESTICIDE MISUSE IS ONE WAY TO CONTAMIMINATE FOOD.
APPLYING PESTICIDES WITH FOOD EXPOSED.
PESTICIDES USED ON THEM WHEN THEY ARE GROWING.
ACIDIC LIQUIDS IN GALVANIZED CONTAINERS
HEAVY METALS:
*COOKING ON REFRIGERATOR SHELFS
*LEAD-BASED PRODUCTS (CRYSTAL, FLATWARE)
26
CHEMICAL HAZARDS (cont)
PESTICIDE MISUSE IS ONE WAY TO CONTAMIMINATE FOOD.
APPLYING BUG SPRAY WITH FOOD EXPOSED.
PESTICIDES USED ON THEM IN THE GROWING PHASE
RESIDUES FROM DETERGENTS, CLEANING SOULATIONS, OR CONCENTRATED SANITIZERS
MUST BE APPROVED BY THE EPA FOR FOOD SERVICE
27
PHYSICAL HAZARDS
ANY UNINTENDED OBJECTS IN FOOD.
PIECES OF WOOD, METAL, GLASS ARE PHYSICAL HAZARDS.
WOOD FROM TOOTHPICKS, METAL FROM DULL CAN OPENERS AND GLASS FROM USING WRONG TYPE OF ICE SCOOP.
GLASS FROM UNPROTECTED LIGHT BULBS THAT SHATTER.
NATURAL PHYSICAL HAZARDS SUCH AS FISH BONES, CHICKEN BONES.
PARTICULATES (hair, fingernails and sputum) physical in nature, but are biological hazard
28
BIOLOGICAL HAZARDSBACTERIA
VIRUSES
MOLDS
YEASTS
PARASITES
29
BACTERIA-Bacteria are single-celled
microorganisms
CAUSE:
Food-Borne Infection
Food-Borne Intoxication
Food Spoilage
BACTERIA CAN GROW VERY QUICKLY30
BACTERIA CAN GROW QUICKLY WITH:
FOOD (High in protein)
TIME (4 Hours)
RIGHT TEMPERATURE
MOISTURE
31
BACTERIA
Bacteria reproduces by a process called binary fission.
One bacterium can divide in two every 15-20 minutes.
Bacteria take several hours to totally adjust to a new environment.
32
Acronym that describes bacterial growth.F- Food high in protein.A-Acidity pH between 4.6 and 9 on the pH scale.T- Time (4 hours) T- Temperature 40 deg F to 140 deg F range where the bacteria grow rapidly. O- Oxygen three types of bacteria aerobic (air), anaerobic (no air) and facultative, (with or without air.)M- Moisture bacteria grow well on moist surfaces.
33
GROWTH OF BACTERIA
Time START 15
min 30
min 45
min 1
hour 2
hours 3
hours 4
hours
NUMBER OF BACTERIA
1 2 4 8 16 256 4096 65,536
34
BACTERIAL GROWTH PHASES
NUMBER OF BACTERIA
TIME
LAG PHASE
LOG PHASE
STATIONARY PHASE
DECLINE PHASE
35
4 hours
BACTERIA SPORES
A spore is a protein-enriched protective shell that bacteria form when in the TDZ to long.
This helps protect them from heat and freezing.
36
VIRUSES
Viruses are the smallest of all living forms.
They have no nucleus or cell wall.
A virus reproduces by interfacing with the cells in the host.
Must have a host to reproduce.37
VIRUSES-(Continued)
Viruses do not require potentially hazardous foods to survive.
They generally require fewer organisms to make you sick, therefore it is easy to transmit viruses through water.
Viruses can cause many diseases that may include vomiting, diarrhea, and infectious hepatitis.
38
FUNGUS FAMILY
MOLDS
YEASTS
39
MOLDSReproduces by spores.
Cause spoilage in a wide range of foods.
Can grow in a wide temperature and humidity range such as on cooler walls.
Some molds produce toxins.40
YEASTSGenerally beneficial.
Help make bread, wine, and beer.
Yeasts do not cause food-borne disease.
They do cause food spoilage.
Yeasts can grow in a wide range of environments, even high acid foods like fruit juice.
41
PARASITESRequire a living host for at least one stage of their life
cycle
Can cause a variety of symptoms
Types of Parasites:
(a) Single celled-Protozoa’s
(b) Multi-celled – trichina worms, roundworm, tapeworm, flukes
42
QUESTIONS?
43
FACTORS THAT LEAD TO FOOD-BORNE ILLNESSES
44
WHAT CAUSES FOODBORNE DISEASE
Failure to properly cool food.
Failure to thoroughly cook or heat food.
Infected employees who practice poor personal hygiene. (1999 #1 offense)
Foods prepared a day or more before they are served.
45
WHAT CAUSES FOODBORNE DISEASE (Continued)
Raw contaminated ingredients incorporated into foods that receive no further cooking.
Foods allowed to remain at bacteria incubating temperatures.
Failure to reheat cooked foods to temperatures that kill vegetative bacteria.
Cross contamination of cooked foods with raw items either by workers who mishandle foods through improperly cleaned equipment.
46
Foodborne Disease Threat- Bacteria
Majority of the foodborne illness reported have been traced back to foods fixed too far ahead, poor refrigeration, and disregard of time and temp.
Bacterial foodborne illness can be broken down into two categories: Infection and Intoxication.
47
INFECTION: Ingestion of disease producing bacteria. Causes flu-like symptoms: fever, headache, nausea…
Laboratory examination of vomit or suspected food will give type of organism.
TYPES OF INFECTION: Salmonella, poultry, poultry salads, eggs/egg products like custards and sauces.
Sliced melons and raw sprouts.
Forms no spore, is facultative.
FOODBORNE DISEASE THREAT con’t..
48
FOODBORNE DISEASE THREAT - INFECTION CONT.
Listeria: associated with unpasteurized milk,cheeseice cream and RTE foods. Forms no spores and is facultative.
Camphylobacter: associated with unpasteurized milk,dairy products, raw poultry, non-chlorinated andfecal contaminated water.Forms no spores.
49
FOODBORNE DISEASE BY INTOXICATION
Foodborne disease by intoxication is a serious problem!Some poisons (toxins) are very difficult to destroy. The toxins produced by STAPH. ORGANISM will withstand boiling temperatures for long periods of time. The toxin produced by the BOTULISM ORGANISM, is deadlier and may be destroyed by boiling.
Staphylococcal- associated with reheated foods and other meats. The causative agent, present in boils, cuts,and from coughing and sneezing. No spores, is facultative. 50
FOODBORNE DISEASE THREAT- INTOXICATION
Clostridium Perfringens- Commonly known as the “leftover disease”. Produces two kinds of cells: the poisonous cell and the spore cell which multiplies quickly. Is spore forming and anaerobic.
Botulism- Associated with under processed canned foods,low acid canned foods(home), untreated garlic and oil products. 65% mortality rate. Affects the central nervous system. Is spore forming and anaerobic.
51
Comments?
52
53
Food Protection
INSPECT PERSONNEL
Prior to their handling of food.
Based solely on your observations.
Person in charge (shift leader).
Personnel required to inform person in charge if they are not feeling well. 54
SANITARY FOODHANDLERS
Personnel pass a daily inspection.
Employees wear proper uniforms
Hair restraints
No jewelry, (nose, tongue, and lip rings, etc.)
55
No Eating or drinking in the food preparation areaexceptions: drinking water from a sports bottle and cup with cover and straw taste testing with the two spoon one bowl method.
56
PERSONAL HYGENE
Finger nails will be clean!
Natural and to the fleshy tip of the finger.Absolutely no finger nail polish will be worn!
57
HEALTHY FOODHANDLERSCHECK FOR:
Skin disease.
Diarrhea illness.
Burns, boils, or cuts.
Refer to the Installation Medical Authority (IMA).
58
WASH HANDSBefore duty.
After using toilet.
After handling soiled or contaminated equipment or utensils.
After smoking/chewing.
After preparing one food item, but before preparing another.
After performing custodial duties, including handling garbage or other refuse. 59
WEARING HAIR RESTRAINTS
Wear headgear that contains hairs
to includes beards, and shaving
profiles.
Employees should not handle food
without effective hair restraints.
60
SMOKINGHand to mouth contact.
No smoking when preparing, serving or engaging in any activity in the food preparation areas.
Designate a smoking area outside the preparation and serving areas.
No chewing tobacco allowed. 61
PROBLEMS?
62
FOOD PROTECTION MEASURES
Avoid unnecessary hand contact with food.
Handle food with clean utensils.
Insure hand washing in garrison and field.
64
OBTAIN ALL FOOD ITEMS FROM APPROVED SOURCES
Veterinary activity inspects food.
Milk-pasteurized in 1/2 pint,1 pint, or bulk.
No home canned foods.
65
CLEAN-AS-YOU-GO
When preparing and serving food.
No custodial duties during the period of food preparation.
This does not prohibit personnel from performing these assignments at the end of their shifts.
66
THERMOMETERS
BIMETALLIC
EQUIPMENT
ZONE THERMOMETER
MERCURY THERMOMETER
ALCOHOL THERMOMETER
APPROVED
NON-APPROVED
67
CALIBRATING THERMOMETER
Ice Point Method
Boiling Point Method
Screening Method68
Calibrating Thermometers
The ice point method is the most accurately and commonly used
Use container with ice put thermometer insertedin the ice for 5 min. should read 32 degrees
If the readings are not the same turn adjustmentNut on back of dial. Re-insert into ice for 5 mins.And recheck the temp.
69
FOLLOW APPROVED FOOD STORAGE METHODS
Proper storage prevents product
deterioration. It also prevents growth of
organisms.
Lighted storage areas are recommended.
Rotate: First-In, First-Out.70
FOLLOW APPROVED FOOD STORAGE METHODS (Cont’d)
Store food in clean, non-toxic, covered containers.
Store food off the floor.
Do not store food in toilet facilities or under exposed or unprotected sewer lines.
Do not use galvanized cans.
71
FOLLOW APPROVED FOOD STORAGE METHODS
(Continued)
Refrigeration equipment must maintain a temperature of 38 degrees F or below.
All refrigerated food must be protected from contamination, except raw, hard-skinned fresh fruit and vegetables.
PHF’s must be rapidly cooled for refrigerated storage. 72
FOLLOW APPROVED FOOD STORAGE METHODS
(Continued)
Two hours to cool PHF’s to 70 Degrees F.
An additional 4 hours to cool food to 40 Degrees F (6 Hours total).
73
COOLING FOODS Rapid growth of pathogenic
microorganisms .
C. perfringens grow rapidly above
100 degrees F.
Outbreaks occur due to improper
cooling of foods.
TDZ 40 degrees F to 140 degrees F .74
FOLLOW APPROVED FOOD STORAGE METHODS-(Continued)
Submerge the cooling containers in an ice bath
Placing food in shallow containers
Placing food in pre-chilled pans
Immersing containers in circulating or cold running water
Placing in several refrigerators
Slicing or layering products
METHODS FOR RAPID COOLING:
75
FOLLOW APPROVED FOOD STORAGE METHODS (Continued)
0 Degrees F or below.
Exception is short term frozen storage, seven days or less, when the maximum acceptable temperatures is 10 Degrees F.
STORAGE TEMPERATURE FOR FROZEN FOODS
76
FOLLOW APPROVED FOOD STORAGE METHODS (Continued)
Working thermometer.
Temperature of food at 140 Degrees F or above.
The heated storage equipment is not to be used for heating cold food.
Do not allow semi-perishable foods to freeze.
Store semi-perishables in the refrigeration unit to keep them from freezing or warm the storage tent with heaters .
HEATED STORAGE
77
INSPECT LOCALLY STORED ITEMS
Check dry goods for contamination
Check canned goods carefully
LEAKER
SPRINGER
SWELLER 78
INSPECT LOCALLY STORED ITEMS
(Continued)
Inspect MRE’s carefully prior to
eating.
Frozen MRE’s must not be allowed
to thaw until they are to be
consumed. 79
Time-Temperature Indicator
TTI labels and TTI comparator Used to monitor the storage conditionand quality Of MRE’s
Center darkens with time and temperature
80
Time Temperature Indicator
There are 6 stages of color changes ;
Stage 0– 70 – 100% shelf life remaining ( from date of pack)Stage 1 – 50-69% shelf life remainingStage 2– 1- 49% shelf life remainingStage 3 – 0% shelf life leftStage 4-5 – shelf life has been exceeded this requires the Veterinary personnel to inspect the MRE’s.
The MRE’s should not be automatically discarded!
81
INSPECT LOCALLY STORED ITEMS (Continued)
Frozen foods
Fresh fruit and vegetables
Meat and poultry
Milk and dairy products
Bread and bread products
PERISHABLES
82
PRACTICE APPROVED THAWING PROCEDURES
Using tempering units 36 F and 38 Degrees F.
Under refrigeration at 38 Degrees F or below.
Part of the conventional cooking process.
When using microwave oven cooking occurs immediately after thawing.
Under running potable water at 70 Degrees F or below.
83
FOLLOW SANITARY FOOD PREPARATION MEASURES
Only qualified personnel should prepare food
Always prepare food with the least possible manual contact
If you must mix an item with your hands, wear disposable gloves
Always disinfect FF&V IAW local policy
FF&V may contain human parasites84
FRESH FRUITS & VEGATABLES
READY TO EAT fruits and vegetables (not grown using sewage or night soil) requirethrough washing to remove soil, and a complete immersion for 30 sec. In 100 ppm chlorine . Leafy items shall have the cores removed prior to immersion. Then rinsed with drinkable water.
85
FOLLOW SANITARY FOOD PREPARATION MEASURES-
(Continued)
Educate your cooks about product internal temperatures.
Recipe cards indicate the cooking time, and internal temperature.
86
FOLLOW SANITARY FOOD PREPARATION MEASURES
All other PHF’s Beef Poultry,stuffing and stuffed
meats Pork Fish Leftovers Ground beef Flaked Fish
ITEM MINIMUM SAFE INTERNAL TEMPERATURE
145 Degrees F
145 Degrees F
165 Degrees F
155 Degrees F
145 Degrees F
165 Degrees F
155 Degrees F
155 Degrees F87
FOLLOW SANITARY FOOD PREPARATION MEASURES
(Continued)
Dry milk products for cooking, baking and milkshakes only.
Use only whole and un-cracked eggs.
Pasteurized egg products for non-heat treated beverages such as eggnog.
Reconstituted egg mix must be used within 1 hour of preparation.
88
FOLLOW SANITARY FOOD PREPARATION MEASURES
Made to order
Prepared
SANDWICHES
89
FOLLOW SANITARY FOOD PREPARATION MEASURES
May use leftover to make.
May batch prepare made to order sandwiches up to one hour before serving.
You must dispose of them after 3 hours.
MADE TO ORDER SANDWICHES:
90
FOLLOW SANITARY FOOD PREPARATION MEASURES
May not use leftovers to make these types
Type I- Hot: May be kept 5 hours
Type II- Frozen: May be kept 60 hours after thawing
Type III- Chilled: 7 days at 40 Degrees F
Prepared sandwiches
91
SANITARY FOOD DISPLAY & SERVICE
Food is displayed to prevent contamination by diners.
Milk dispenser tubes cut diagonally ¼”.
Condiments in individual packages.
Ice dispensed by employees or automatic dispensers.
Sneeze guards “MUST” be used on salad bars and on steam tables.
92
USE LEFTOVERS CAREFULLY
Progressive cooking
Small batch preparation
REDUCE QUANTITY BY:
93
Use Leftovers Carefully (Continued)
Hard-Skinned fruits.
Unopened commercially packed Non-PHF’s.
CERTAIN FOODS MAY BE RETRIEVED:
94
Use Leftovers Carefully(Continued)
Non- PHF’s may be retained.
PHF’s may be retained provided they were protected from contamination.
Creamed meats and gravies should not be retained at all.
PHF’s May be retained for 24 hours cold and 5 hours hot and re-offered one time.
95
Use Leftovers Carefully (Continued)
PHF’s that have been exposed to
diners may not be retained.
Label all leftover PHF’s with the
date and time the item was
removed from service.
Do not Freeze leftovers.96
PROTECT FOOD FROM CONTAMINATION DURING
TRANSPORTATION
Insure products are in original containers or
securely wrapped.
Deliver food to sites away from your dining
facility in clean, sanitized food containers or
meal carriers.
Use clean, covered vehicles.
97
STORE AND USE POISONOUS AND TOXIC
MATERIALS WITH EXTREME CARE AND “CAUTION”
Always store toxic materials in separate, locked, labeled containers.
No personal medications in the food preparation area.
First aid supplies must be stored appropriately and separately.
98
USE PROPER CLEANING MATERIALS
Plastic handled brushes
Disposable towels
Reusable towels
Sponges
Steel wool
Wooden handled brushes
SOS pads
DO USE: DO NOT USE:
99
THREE SINK METHODCLEAN SINKS
ROUGH CLEAN
WASH
RINSE
SANITIZE
AIR DRY100
SANITIZINGHeat- 171 degrees F for 30 seconds
Heat (Field)- 180 degrees F. / 30 Seconds
Chemicals- 75 to 110 degrees F for 1 minute
Immersion, Spray or Wipe
Chlorine- 100 PPM for 15 sec. 200 PPM
Iodine- 12.5 - 25 PPM for 30 sec.
25-50 PPM
Quarternary
Ammonia- 200 PPM 200 PPMMUST USE TEST PAPER WITH CHEMICALS 101
MECHANICAL DISHWASHING
MACHINES
Water temperature in final rinse is 160 degrees F.
Soap reservoir is filled.
Follow the manufacturer’s instructions for cleaning the dishwasher.
Must be cleaned at least once per day.
102
CLEANING PROCEDURES
Clean the food preparation and servicing
areas when the least amount of food is
exposed.
Food prep, utensil washing, or hand
washing sinks “shall not” be used as
custodial sinks.
Mops shall be hung head down for drying. 103
PREMISES
OUTSIDE OF THE FACILITY IS CLEAN
AND FREE OF NUISANCES.
EXCESS TRASH WILL ATTRACT
RODENTS AND FILES.
104
105
IS IT BREAK TIME YET????
Insects and Rodents
106
THREE BASIC PRICIPLES OF PEST CONTROL
Keep them out by pest proofing the
facility.
Maintain good housekeeping
practices to remove attraction to
pest and harborages.
Establish a good eradication
program.107
COCKROACHES
Can be found anywhere in the dining
facility.
Transmit disease causing organisms to
food.
Affect soldier impression of sanitation
within the facility. 108
AMERICAN COCKROACH 109
BROWN-BANDED COCKROACH
110
111
112
GERMAN COCKROACH 113
ORIENTAL COCKROACH114
DETECTING THE PRESENCE OF COCKROACHES
Turn on the lights and watch them
run.
Oily, musty odor.
Roach droppings: small, dark, round
specks about 1 mm. 115
CHARACTERISTICS OF COMMON RODENTS
Can survive in almost any environment.
Excellent climbers and swimmers.
Can chew through lead, wood, Un-hardened concrete, boxes, aluminum foil packing, etc..
Carry disease and spread it to food.
116
DETECTING THE PRESENCE OF RODENTS
Droppings
Grease or rub marks
Gnawing
Tracks
117
HOUSEFLY
Screens on all openings.
Tight fitting, self-closing doors.
Air curtains, where applicable.
Electric flying insect control devices.
Keeping garbage containers outside closed, emptied frequently, and cleaned on a routine basis.
DISEASE CARRIERS
CONTROL MEASURES:
118
ANTS
WILL FIND SPILLS
NUISANCE
CONTROL BY GOOD SANITATION
119
MOTHS AND BEETLES
May be problem in dry good storage.
Control them by keeping dry goods in
cool, dry environment and by rotating
stock.
50% relative humidity, 50 degree F is
ideal. 120
PESTICIDES
Only Pyrethrin or Resmethrin is
permitted.
IMA must authorize all others and
facility engineers will administer.
Do not allow personnel to use their own
insecticides such as “RAID” or “Black
Flag.”121
BIRDS
Attracted to spills outside facility.
Control them by keeping garbage
covered and cleaning all spills
immediately.
The engineers can screen openings
to prevent roosting.122
ANIMALSGuide Dogs
Military Dogs on official duty
Fish in aquariums
123
SANITATION INSPECTION
Comprehensive sanitation inspections should occur frequently.
Inspections normally performed by preventative medicine activity personnel.
Periodic unannounced inspections will be performed to cover all phases of the operation. 124
SELF-INSPECTION PROGRAM
Use the DA FORM 5162-R as a guide.
You will not identify sanitation
defects unless you look for them.
125
Self Inspections
Formal written self inspection sheet.Should be completed on weekly basisand maintained for 1 year.
Informal inspection sheet should be completed daily.
126
127
Nice
Field Food Service Sanitation
128
FIELD FOOD SERVICE
Same basic requirements
Must have adequate refrigeration
if using UGR-A ration
Proper use of insulated food
containers
Food will be held for no longer
than 4 hours 129
FIELD FOOD SERVICE (CONTINUED)
30 METERS FROM CLOSEST TENT
SOAKAGE PIT SIZE DEPENDS ON
NUMBER OF PERSONNEL BEING
SUPPORTED
130
Layers of protection: Consist of the following, -- Personal Hygiene and work habits-- Time/Temperature Discipline-- Proper Cleaning And Sanitizing
Military personnel are highly susceptible in field/deployed environment due to lack of sleep and increased activity
131
Water-- -Obtain water from an approved source.-Protect from contamination -Chlorine residual should be at least 1 PPM at point of consumption. PMD may recommend a higher chlorine residual.-Calcium Hypochlorite/Bleach are the active agent used in chlorinated water.
132
Water Trailer Inspection
Check: Manhole gasket
Drain plugInteriorSpigots
Water trailers should be inspected;
-Every six months by PM personnel
-Before deployment or field training
-Quarterly by Unit Personnel
133
--Add chlorine to the water.--stir with clean stick or similar device.--Wait 10 minutes before checking residual * if lower then 1 PPM add more chlorine until 1 PPM is reached. * if 1 PPM or more wait 20 minutes before releasing for consumption.--Chlorination test kit should be used to ensure correct chlorine residual.--FM 10-21 Field Hygiene And Sanitation reference for the field.
134
FIELD FOOD SERVICEIODINE TABLETS
FM 21-10 -- Start with the cleanest water available. Add 2 tablets to one canteen of water ( 1 quart ). Double for 2 quart canteen place cap back on canteen. Shake until dissolved wait 5 min. Loosen cap, let water leak out to clean threads. Tighten cap and wait 25 more min. before drinking.
135
Camouflage Paint - Field
May be worn!
Limited to only food serving and basic site clean up.
Disposable gloves will be worn.
Camouflage Paint -Field
Will not be worn while:
Preparing food, washing or sanitizingfood equipment or doing KP.
136
FIELD FOOD SERVICEFIELD LATRINES
Latrines located at least 100 Meters awayDown slope from food service30 Meters or more from water sourcesHand washing at all latrine areas mandatoryInstruct the FST to spray cooks latrine with insecticide
137
Field Food Service
Requirement for garbage in the field is 30 meters from the closest food Service tent
Should be on an access road so it can be picked up by the Field Sanitation team or detail
138
HAND WASHING
SAME REQUIREMENTS AS
GARRISON
HAND WASHING STATIONS WITHIN
TEMPER TENTS
FOR KITCHEN STAFF ONLY
SEPARATE HAND WASHING
STATION OUTSIDE OF LATRINES 139
Construction/RemodelingDining Facility
Air Gaps or backflows are required to prevent contamination of drinking water.
This is the most effective means to prevent contamination.
140
DINING FACILITY SAFETY
AR385-10, The Army Safety
Program
AR 385-40, Accident Reporting And
Records
DA FORM 285, Accident Report
REFERENCES:
141
CAUSE OF ACCIDENTS
HUMAN HAZARD
ENVIRONMENTAL HAZARD
142
ACCIDENT PREVENTION
Construction correcting dangerous conditions.
Equipment properly Utilized.
Supply special safety equipment.
BUILDING-IN SAFETY:
143
ACCIDENT PREVENTION (Continued)
Accidents are preventable.
Many times the safest way to perform a
job is also the most efficient.
Sanitation training will save money and
improve job performance.
SAFETY TRAINING:
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ACCIDENT PREVENTION (Continued)
Get assistance from installation safety
officer and U.S. Army Safety Center.
Trained in First aid procedures for
choking and in cardiopulmonary
resuscitation (CPR).
SAFTEY TRAINING (Continued):
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Dining Facility Fire Prevention
Training and prevention
assistance from the installation
fire Marshall.
REFERENCE: AR 420-90
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TYPES OF FIRES
CLASS A- Ordinary combustibles: Symbol letter “A” within a triangle.
CLASS B- Flammable liquids and grease: Symbol is a letter “B” within a square.
CLASS C- Electrical: Symbol is a letter “C” within a circle.
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THE FIRE TRIANGLE
OXYGEN
HEAT
FUEL
In order to have fire three things must be present:
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HACCP
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HACCPHazard Analysis Critical Control Point
Pioneered in the 1960’s when NASA asked Pillsbury to develop a Food Safety Program that would ensure 100% safe food for astronauts.
HACCP is the best food safety management tool thatis currently available.
A dynamic management program that is based on scientific data.
HACCP is now incorporated in the new TB MED 530.
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DefinitionsCCP Decision Tree- A sequence of questions to assist in determining whether a control point is a CCP.
Control point- Any step at which biological, chemical, or physical factors can becontrolled.
Corrective action- Procedures followed when a deviation occurs.
Critical control point- The last step where a food safety hazard is prevented,eliminated or reduced to an acceptable level.
Critical limit- A maximum and/or minimum value to which a biological, chemicalor physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard.
HACCP-A systematic approach to the identification, evaluation, and control of food safety.
HACCP PLAN-The written document which is based upon the principles of HACCPand which delineates the procedures to be followed. 151
H A C C P Principle 1. Conduct Hazard Analysis
Examine your menu: Identify PHF’s Identify biological, chemical, and physical hazards
Principle 2. Determining critical control pointslast step in the process flow of food in which ahazard can be prevented, eliminated or reducedto a safe level.Cooking is normally the critical control point. 152
HACCPHazard Analysis Critical Control Point
Principle 3. Establish critical limits-Minimum internal product temperature thatPHF’s must be cooked in order to control hazards.
Principle 4. Monitoring-Thermometer is used to check internal producttemperature to ensure critical limit has been met.
Example- Inserting thermometer into chicken to check internal product temperature. 153
H A C C PHazard Analysis Critical Control Point
Principle 5. Corrective actions-Predetermined steps that are to be taken to correct a deviation from the acceptable limit.Example- Continuing to cook chicken until it reaches 165 degrees F for 15 seconds.
Principle 6. Record keeping-Process of documenting data in reference to productsor equipment.Example-Annotating refrigeration temperature on temp control log twice daily.
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HACCPHazard Analysis Critical Control Point
Principle 7. Verification procedures-Internal/external audit of HACCP program to ensure that plan has adequate controls.Example- Preventive Medicine personnel or InstallationFood Advisor reviewing HACCP plan.
HACCP program success is based on support from top level management and adequate training of Food Service Personnel.
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Questions?
Once you have completed all of the training, print off the sample test for review. A written, multiple choice test similar to the sample will be given to you upon arrival to AT. You need to score a minimum of 70% to get credit for the training.