standard operating procedure - concordia university · pc-sop-ns-001-v02 pc-sop-ns-001-v02 printed...

PC-SOP-NS-001-v02

PC-SOP-NS-001-v02 Printed copies are not controlled. of 10

Standard Operating Procedure

Teaching Kitchen at the PERFORM Centre

PC-SOP-NS-001-v02

Revision History

Version Reason for Revision Date

02 Reviewed and updated every two years

Specific changes in this version:

i. Relevant documents and links to current publications

ii. Temperature control and cross-contamination practices

iii. Updated logos and recording documents

Jan./28/2015

Summary This SOP establishes area specific procedures for access, emergency response, food safety and general hygiene in the PERFORM Centre’s Teaching Kitchen. Expectations for General Access and Emergency Response to PERFORM are referenced.

PC-SOP-NS-001-v02


Table of Contents

SUMMARY ------------------------------------------------------------------------------- 1

1. DEFINITION OF TERMS ---------------------------------------------------------- 3

2. INTRODUCTION ------------------------------------------------------------------ 4 2.1 BACKGROUND --------------------------------------------------------------------------------------------- 4 2.2 PURPOSE ---------------------------------------------------------------------------------------------------- 4 2.3 SCOPE ------------------------------------------------------------------------------------------------------- 4 2.4 RESPONSIBILITY --------------------------------------------------------------------------------------------- 4 2.5 RELEVANT DOCUMENTS ----------------------------------------------------------------------------------- 4

3. GENERAL CONDITIONS -------------------------------------------------------- 5

4. TEACHING KITCHEN GENERAL FOOD SAFETY PRACTICES --------- 5 4.1 HANDWASHING ------------------------------------------------------------------------------------------- 5 4.2 FOOD STORAGE -------------------------------------------------------------------------------------------- 5 4.3 THERMOMETER CALIBRATION ---------------------------------------------------------------------------- 6 4.4 TEMPERATURE CONTROL --------------------------------------------------------------------------------- 6 4.5 CROSS-CONTAMINATION -------------------------------------------------------------------------------- 6 4.6 CLEANING AND SANITATION ---------------------------------------------------------------------------- 7 4.7 WASTE REMOVAL ------------------------------------------------------------------------------------------ 7

5. TEACHING KITCHEN GENERAL HYGIENE PRACTICES ---------------- 7 5.1 WOUNDS --------------------------------------------------------------------------------------------------- 7 5.2 SICKNESS ---------------------------------------------------------------------------------------------------- 8

6. EMERGENCY SCENARIOS IN THE TEACHING KITCHEN -------------- 8 6.1 FIRE ALARM AND EVACUATION -------------------------------------------------------------------------- 8 6.2 MINOR MEDICAL EMERGENCY (NON-LIFE THREATENING) -------------------------------------------- 9 6.3 MAJOR MEDICAL EMERGENCY (LIFE-THREATENING) --------------------------------------------------- 9 6.4 EVACUATION ROUTES FOR THE TEACHING KITCHEN ----------------------------------------------- 10 6.5 INCIDENT REPORTING FOR THE TEACHING KITCHEN ----------------------------------------------- 10

APPENDIX I: POSTED DOCUMENTS

APPENDIX I1: RECORDING DOCUMENTS

APPENDIX I1I: SOP TRAINING RECORD FORM

PC-SOP-NS-001-v02


1. Definition of terms

Activities Component of work or a function performed during the course of a project or program.

Area coordinator, Nutrition Suite

Person responsible for coordinating the research, community, and teaching activities in the Nutrition Suite.

Collaborator Someone who works with a user, project/program lead or principal investigator on a project or program at PERFORM

Community project A new set of community services offered by PERFORM open to the general public where the end result is either a community program or completion of the project.

HACCP Hazards Analysis and Critical Control Points – Internationally recognized food safety standards. The principles are applied in the Nutrition Suite.

MAPAQ Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec

Metabolic Kitchen Kitchen used for meal preparation by PERFORM employees or collaborators for activities; holds a permit from MAPAQ; adheres to HACCP requirements.

Participant Person who is enrolled in community programs/projects and/or research programs/projects.

PERFORM employee Concordia employee that has been assigned to PERFORM.

Principal Investigator (PI)

Head researcher that is responsible for all aspects of a given research project or program at PERFORM.

Safety First fire suppression System

Fire prevention system installed in the Metabolic and Teaching Kitchens, defined in detail in PC-POD-NS-002-v02 Safety First fire suppression system

Scientific Director Senior executive of PERFORM responsible for all research and administrative aspects of the centre

Teaching Kitchen Kitchen used for teaching purposes by users for activities

User Person using space or equipment at the PERFORM Centre that has received adequate technical and safety training.

PC-SOP-NS-001-v02


2. Introduction 2.1 Background

The Nutrition Suite within PERFORM has two kitchens identified as a Teaching Kitchen and a Metabolic Kitchen. These kitchens will be used by a wide variety of users for education, community and research activities.

2.2 Purpose

This SOP document is area specific to the Teaching Kitchen located in the Nutrition Suite (S1.223 and S1.224). This document covers training and operational procedures for any user within the Teaching Kitchen. Expectations for food safety and hygiene will also be described. Procedures covering the activation and deployment of emergency situations that could occur in the Teaching Kitchen will be outlined. The Teaching Kitchen is not used for preparation of food for sale, but rather for cooking classes where users and participants prepare the food that they consume.

2.3 Scope

This SOP affects all users who will be involved in activities in the PERFORM Teaching Kitchen.

2.4 Responsibility

It is the responsibility of the area coordinator to ensure that food safety standards are communicated, applied and adhered to. Users are responsible for reading and applying the practices as outlined in the current and all related SOPs and PODs (see section 2.5).

2.5 Relevant documents

VPS-7 Policy on Food or Beverage Service on University Space

VPS-42 Policy on Injury/Near-miss Reporting and Investigation

PC-SOP-GA-007 General Access to PERFORM Centre

PC-SOP-GA-009 Emergency Response PERFORM

PC-POD-NS-001 Teaching Kitchen general food safety and hygiene procedures

PC-POD-NS-002 Safety First fire suppression system

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ) Guide des bonnes pratiques d’hygiène et salubrité alimentaires, 2013

Health Canada, Food allergies

NOTE: This SOP defers to Concordia Policies at all times

PC-SOP-NS-001-v02


3. General conditions

The PERFORM Teaching Kitchen area coordinator will orient the user to the Teaching Kitchen prior to the activities. The food safety and hygiene practices reflect the expectations of the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ) who enforce food safety practices for establishments in collaboration with the City of Montreal. The internationally recognized standard for food safety is the Hazards, Analysis and Critical Control Points (HACCP); where applicable, the requirements for this standard are applied in the Nutrition Suite.

4. Teaching Kitchen general food safety practices Users must read PC-POD-NS-001 “Teaching Kitchen general food safety and hygiene procedures” and complete the training record form prior to activities. As an aside, in accordance with the MAPAQ certification requirements for the Metabolic Kitchen the following practices are adhered to in the Teaching Kitchen:

i. The area coordinator has undergone the required training process. ii. MAPAQ permits and attestations for the above are posted and clearly visible.

4.1 Handwashing

i. There are specific sinks for handwashing purposes. Hands should not be washed in food preparation sinks.

ii. Signs are posted to indicate when to wash hands and how to wash hands (see Appendix 1 “MAPAQ Lavage des mains”). Generally, wash often and very well! Activities will commence with attention brought to handwashing stations.

4.2 Food storage

4.2.1 Refrigerators Food stored in the refrigerators should be organized according to the posted charts to prevent contamination (see Appendix 1”Disposition des aliments dans un réfrigerateur unique”).

4.2.2 Dry ingredient storage Food items should not be stored near cleaning and sanitization chemicals. Items in boxes should not be placed on the ground.

PC-SOP-NS-001-v02


4.3 Thermometer calibration

To ensure that food temperatures are accurate, thermometers need to be calibrated prior to being used for the activity. Briefly, for calibration of the thermometer:

Immerse for one minute –in cold water with ice, the thermometer should indicate 0°C; –in boiling water, the thermometer should indicate 100°C (at sea-level); The precision should be within ±1°C.

A recording form is posted in the Teaching Kitchen for this purpose (see Appendix II “Registre de vérification des températures de conservation des aliments (ambiantes)”).

4.4 Temperature control

While the Teaching Kitchen is in regular use (used at least once on a weekly basis), the temperatures of refrigerators and freezers are checked and recorded daily by the area coordinator (see Appendix II “Registre de vérification des températures de conservation des aliments (ambiantes)”. Otherwise for slower periods where cooking classes are not occurring regularly, temperatures of refrigerators are checked on a weekly basis.

Participants of cooking classes are encouraged to take the temperatures of food items throughout the food preparation process during possible defrosting, cooking, cooling and reheating (see Appendix II “Registre quotidien des températures / Daily temperature log”). Internal cooking temperatures recommended to prevent food-borne illness are posted (see Appendix 1 “Les temperatures de cuisson”).

4.5 Cross-contamination

Cross-contamination needs to be controlled to prevent food-borne illness and reactions related to food allergies and food intolerances, some of which are potentially fatal.

i. Food ingredients used in the Teaching Kitchen need to be clearly labeled with an ingredient list.

ii. Caution is used when working with the ten foods that are designated by Health Canada as a priority allergen. These are associated with severe allergic reactions, including anaphylaxis, respiratory distress and death. Briefly, these are peanuts, tree nuts, sesame seeds, soy, milk, eggs, fish including crustaceans and shellfish, mustard, wheat and other cereal grains containing gluten, and sulphites. Working with these food items is extremely delicate, even trace amounts in other food dishes as a result of cross contamination can provoke a severe allergic reaction. For each food order placed, a recording document that lists all food ingredients present in the Teaching Kitchen that include the ten priority allergens is kept (see Appendix II Grocery list and Traceability). Clear documentation of these ten priority allergens on recipes using CONTAIN and MAY CONTAIN statements allows for traceability of these ingredients.

PC-SOP-NS-001-v02


iii. Proper hand washing and food preparation techniques are familiar to users to prevent cross-contamination.

iv. Storage of food ingredients is outlined in posted documents and respects the requirements outlined by MAPAQ.

4.6 Cleaning and sanitation

Sanitation standards are posted in the Teaching Kitchen and recommended to participants of cooking classes. Users are familiar with proper techniques. Attention will be brought to this at the beginning of activities by the area coordinator. Refer to Appendix 1“Techniques de nettoyage”. Following activities, counters, sinks, stoves, tables and carts are cleaned and sanitized by users and recorded in the Table of procedures for cleaning and sanitizing (see Appendix II “Tableau des procedures de nettoyage et d’assainissement – Les lieux)

4.7 Waste removal

Food waste and compost is removed within 24-hrs following an activity. Food waste and/or compost are stored in closed and sealed specified containers at workstations. Recycling is removed weekly.

5. Teaching Kitchen general hygiene practices Signs are posted that outline requirements with respect to personal Hygiene, dress code, jewelry and hygienic conduct (see Appendix 1 “Les trois precautions personnelles). Clean aprons and hairnets will be worn during food preparation. Users will refer to PC-POD-NS-001 “Teaching Kitchen general food safety and hygiene procedures” and complete the training record form prior to activities. Because open wounds and sickness represent a significant food safety hazard these topics need to be addressed by users to participants prior to activities.

5.1 Wounds

If no infection: i. Cover with the appropriate Band-Aid ii. If the wound is on a hand, wear a glove over top of the Band-Aid.

If infectious or the wound has secretions:

i. Do not come in contact with food or the area.

PC-SOP-NS-001-v02


5.2 Sickness

For symptoms such as diarrhea, nausea, vomiting, fever, respiratory infection and/or intestinal problems:

i. Do not come in contact with food or the area. ii. In the case of gastroenteritis, start work only 48 hours after symptoms have

completely ceased.

6. Emergency scenarios in the Teaching Kitchen

Concordia University has two campuses and over 70 buildings. The university policy is that in any emergency situation necessitating a 9-1-1 call the procedure is to call Security (x 3717) first, a Security agent will then place a 9-1-1 call and be able to direct 9-1-1 responders to appropriate location. For the specific Teaching Kitchen emergency scenarios outlined below, an incident report to Environmental Health and Safety needs to be completed (see section 6.5). Refer to PERFORM’s Emergency Response Plan (PC-SOP-GA-009) for all procedures.

6.1 Fire alarm and evacuation

6.1.1 Preliminary containment of fire:

Use the following preliminary containment options. - Lids: putting the lid on a pot - Oven doors: keeping the oven door closed if the fire is in the oven, - Fire blanket: using the fire blanket affixed in the entryway to the kitchen.

Pull hard to open the cabinet door.

If these measures do not contain the fire, proceed to the next step. 6.1.2 Safety First fire suppression system:

Activate Safety First fire suppression by pulling the lever (located above fire extinguishers). This will start the sprinkling system above all four cooking stations. (see PC-POD-NS-002 “Safety First fire suppression system”).

If these measures do not contain the fire, proceed to the next step.

PC-SOP-NS-001-v02


6.1.3 Fire extinguishers:

Use fire extinguishers after the Safety First fire suppression system is activated.

If these measures do not contain the fire, proceed to the next step. 6.1.4 Call Security (x 3717) to activate 9-1-1:

i. Use the Emergency communications box to contact Security (or x 3717) or 514-848-3717; ask them to call 9-1-1 and to evacuate the building.

ii. Evacuate the building according to PERFORM’s Emergency Response Plan (PC-SOP-GA-009). Briefly, direct participants to exit the Teaching Kitchen; proceed to the left, turn right past the elevator, and proceed straight to the back door to exit the building. Proceed left along the back of the building and then left on the path that leads to the front lawn facing Sherbrooke West (see Figure 1).

6.1.5 Fire alarm or fire occurring external to the Teaching kitchen

i. In the event of a fire alarm necessitating evacuation of the premises, ensure that stove-top burners, ovens and small appliances are turned off.

ii. Evacuate the Teaching kitchen according to the route outlined in PC-SOP-GA-009 Emergency Response PERFORM (see Section 6.4 below).

6.2 Minor medical emergency (non-life threatening)

6.2.1 Cuts, burns and wounds

i. There is a First Aid Kit located by the handwashing sink for minor cuts and burns.

ii. For cuts or wounds on hands and upper arms, ensure that the area is bandaged and covered; wear plastic gloves on the affected hands to prevent contamination.

iii. For serious injuries, call Security ( x 3717).

6.3 Major medical emergency (life-threatening)

6.3.1 Food allergy (at-risk for anaphylaxis)

Inquire at the onset of all activities if participants have food allergies and if they are carrying an Epipen. If yes,

i. ask the participant to identify where the Epipen is located ii. ask to see the expiration date iii. ask if they also have asthma and puffers that need to be administered following

an Epipen injection.

PC-SOP-NS-001-v02


South side

6.4 Evacuation routes for the Teaching Kitchen

The floor plans below illustrate the possible evacuations routes to be taken in case of emergencies. The gathering point is at fence bordering Sherbrooke West.

Figure 1 Basement Level

6.5 Incident reporting for the Teaching Kitchen

In the case of the afore-mentioned emergency scenarios, the Concordia Policy on Injury/Near-miss Reporting and Investigation should be followed (see VPS-42). An Injury/Near-miss report can be found with Environmental Health & Safety. Additional possible scenarios specific to the Teaching Kitchen which could warrant an incident report are outlined below. 6.6.1 Glass control and breakage

All products exposed to broken glass should be disposed of by placing in a puncture resistant container, such as a rigid plastic container or corrugated cardboard box and labeled “Broken glass” to prevent further injury.

6.6.2 Water infiltration and condensation

i. All products exposed should be disposed of. ii. Inform PERFORM Teaching Kitchen staff.

6.6.3 Chemical spill

i. All products exposed should be disposed of. ii. Check MSDS data sheets in S1.224

6.6.4 Fires, minor and major medical emergencies

See Sections 4.1, 4.3, 4.4

East-side

Teaching Kitchen

PC-SOP-NS-001-v02

PC-SOP-NS-001-v02 Printed copies are not controlled. Appendix 1

APPENDIX I

Posted documents

PC-SOP-NS-001-v02

MAPAQ “Lavage des mains”

PC-SOP-NS-001-v02

PC-SOP-NS-001-v02

PC-SOP-NS-001-v02 Printed copies are not controlled. Appendix 1I

APPENDIX I1

Recording Documents

PC-SOP-NS-001-v02

Registre de vérification des températures de conservation des aliments (ambiantes)

Temperature recording document for food conservation (ambient temperatures)

Date

Heure / Time

Calibration des thermomètres (#)

CUISINE MÉTABOLIQUE / METABOLIC KITCHEN (S1.226)

Entreposage / Dry storage (Mét, S1.228) :

Réfrigérateur / Refrigerator (Mét, S1.229):

Congélateur / Freezer (Mét, S1.230):

Réfrigérateur / Refrigerator (Mét, S1.227) :

CENTRE DE NUTRITION / TEACHING KITCHEN (S1.224)

Réfrigérateur no.1 / Refrigerator #1 (TK, S1.224) :

Congélateur no.1 / Freezer #1 (TK, S1.224) :

Réfrigérateur no.2 / Refrigerator #2 (TK, S1.224) :

Congélateur no.2 / Freezer #2 (TK, S1.224) :

Responsable (initials) :

Cuisine Métabolique / Metabolic Kitchen = (Mét) S1.226; Centre de nutrition / Teaching Kitchen = (TK) S1.223 Réfrigérateur : entre 0 °C et 4 °C, ou à 5 (TK) Congélateur : moins de -18 °C Réchaud : 60 °C et plus

Si la température n’est pas conforme aux normes, il faut : 1. aviser la coordinatrice : _____________________________; 2. placer les aliments dans une unité fonctionnelle le plus tôt possible.

PC-SOP-NS-001-v02

DATE: REPAS:

Nom du produit / Product Name

CUISSON / COOKING °C (°F)

ÉVAL / TASTE PANEL A=Excellent B=Acceptable C=Correction D=Rejeté

CONSERVATION / HOLDING °C (°F)

REFROIDISSEMENT / COOLING °C (°F)

21 °C (70°F) en 2 hrs 4 °C (40°F) en 4 hrs

RECHAUFFEMENT / REHEATING °C (°F)

74 °C (165°F) en 2 hrs

Temp std pour 15 s

Heure Time

Temp Temp std pour 15 s

Heure Time

Temp Heure Time

Temp Début Start

Temp initiale

Temp à 2 hrs

Temp à 4 hrs

Début Start

Fini à Finish

Temp interne

Initiales SOUP : SAUCE :

71-82 °C

(160-180°F)

71-82 °C

(160-180°F)

PLAT PRINCIPALE / MAIN ENTRÉE :

Volaille, farce : 74°C (165°F)

Viande, rôti, porc, gibier,

bœuf hachée, mets à base

d’œufs : 68°C (155°F)

Veau, agneau, viandes rouges, poissons, fruits

de mer: 63°C (145°F)

Viande, volaille,

poisson, fruits de mer œufs : 63-74 °C

(145-165°F)

Autres plats :

71°C (160°F)

STARCH / FÉCULENT :

71-82 °C (160-180°F)

71°C (160°F)

VEGETABLE / LÉGUMES :

60°C (140 °F)

60°C (140 °F)

PERFORM Nutrition Suite Registre quotidien des températures / Daily temperature log

Points de contrôle critique ARMPC/ HACCP Critical Control Points

Garder en archives pendant un an. / Keep on file for one year.

PC-SOP-NS-001-v02

Grocery list and Traceability

*10 allergènes alimentaires prioritaires : les arachides, les noix, les graines de sésame, le soja, le lait, les oeufs, le poisson, y compris les crustacés et les mollusques, la moutarde le blé et autres grains céréaliers contenant du gluten, et les sulfites/ 10 priority food allergenes : peanuts, tree nuts, sesame seeds, soy, milk, eggs, fish including crustaceans and shellfish, mustard, wheat and other cereal grains containing gluten, and sulphites

Example: done for each recipe that is part of a cooking class menu

PC-SOP-NS-001-v02

PC-SOP-NS-001-v02

PC-SOP-NS-001-v02 Printed copies are not controlled. Appendix III

APPENDIX I1I

SOP Training Record Form

PC-SOP-NS-001-v02

SOP Title

Teaching Kitchen at the PERFORM Centre SOP Code

Ownership Document type Area SOP Number Version

PC SOP NS 001 02 Training Record

Full Name

Institution

Contact (email or phone number)

Signature

Sign here Date