Presentation on theme: "Inspect Food Service Facilities"— Presentation transcript:
1Inspect Food Service Facilities EOInspect Food Service Facilities
2Hygiene Standards References CFAO – Hygiene & Sanitation; Food Handling and Food Services;Environmental Engineering, 5th Edition;Food Safety Code of Practice for Canada’s Foodservice Industry, CRFA 2007A-MD /FP-001, CF Health ManualA /FP-001, CF Food Services Manual
3Hygiene Standards General Hygiene Military Personnel; Civilian Caterers; andCivilian Employees.The spread of certain infectious diseases may be attributed to inadequate hygiene practices or conditions in food service areas. Measures are designed to prevent the spread of these diseases and shall be observed by military personnel, civilian caterers and civilian employees who are employed as food service personnel at CF establishments
4Hygiene Standards Food Handlers Civilians employed as food handlers shall be examined IAW CFAO 34-12, Civilian Medical ExaminationsFood handlers who incur any infectious disease shall:a. report to supervisor; andb. be removed from food handling duties until approval obtained from medical authority to resume work
5Hygiene Standards Personal Hygiene & Sanitary Practices Facilities develop individual proceduresMeet general regulatory requirementsBasic responsibility to to maintain a high degree of personal cleanliness;Observe hygienic and safe practices;Standardized training for all food handlers; andMinimum one hand wash station per facility.Class reads Environmental Engineering (pg 1050/51)As per HACCP regulations, hygienic practices are a component of sanitary standard operating procedures. Procedures should be reviewed consistent with specific food items under consideration and the appropriate regulating authority – CF H Svcs/CFIA
6Personal Hygiene & Sanitary Practices Hygiene StandardsPersonal Hygiene & Sanitary PracticesEmployees must be aware and follow good hygiene practices set by the establishment (MD)By establishing a personal hygiene program that includes specific policies and by training and enforcing those policies, a food service operation can minimize the risk of causing food-borne illness
7Clean Clothing Minimizes the Risk of Cross-Contamination Hygiene StandardsPersonal Hygiene & Sanitary PracticesAll food preparation personnel must wear clean outer clothingAprons must be changed when food handlers move from raw to ready-to-eat food preparation (MD)Cooking uniforms must be changed when they become soiledShoes should be clean, non-slip and worn only for food preparationClean Clothing Minimizes the Risk of Cross-ContaminationEmployees uniforms can be a source of pathogenic bacteria and viruses. These micro-organisms can be transferred to food and food contact surfaces through direct contact with clothing or indirectly through hands, utensils or equipment
8Hygiene Standards Personal Hygiene & Sanitary Practices Personnel involved in food preparation should wear ahair restraint.Beard nets should also be worn when required (HR)Hair and beard nets discourage food handlers from touching their hair and beardsAlso prevents hair from falling onto food or food contact surfacesHair on your head and face contain millions of bacteria, of which some may cause food-bore illnesses
9Personal Hygiene & Sanitary Practices Hygiene StandardsPersonal Hygiene & Sanitary PracticesFood handlers must avoid behaviors such that could result in food contamination (MD)Eating/drinking SmokingSpitting Chewing gumBlowing nose Coughing/SneezingWearing nail polish/false nails
10Hygiene Standards Personal Hygiene & Sanitary Practices Jewelry should be removed before working with food (HR)A “No Jewelry” policy should be enforcedOnly medical alert bracelets or necklaces are permitted, however should be worn underneath clothing as much as possibleJewelry is very difficult to keep clean. Unto itself it is a danger from potential of dropping into food items. Could become caught in a piece of equipment and become an occupational hazard
11Never Dry Hands on Apron/Dishtowel as this Will Re-contaminate Hands Hygiene StandardsPersonal Hygiene & Sanitary PracticesEmployees must strictly follow hand washing and disposable glove policies and procedures (MD)Food handlers must thoroughly understand when andhow to wash their handsNever Dry Hands on Apron/Dishtowel as thisWill Re-contaminate HandsIn addition to proper hand washing, fingernails should be trimmed, filed and maintained in a short manner so that proper hand washing will effectively remove soil from under and around the nail
12Hygiene Standards Personal Hygiene & Sanitary Practices Hand Washing Eight Step ProcedureWet hands and exposed arms up to at least the wrist;Apply liquid soap;Vigorously rub together the surfaces with soap, lathered hands and exposed arms for at least 30 seconds;4. Use a nail brush under the fingernails and other heavily soiled areas;
13Hygiene Standards Personal Hygiene & Sanitary Practices Hand Washing Eight Step ProcedureFollow with a thorough rinsing with clean, warm water with hands pointed downwards;Soap and lather vigorously again;Rinse hands and wrists thoroughly again; and8. Dry hands with single-use paper towel. Use paper towel to turn off the tap.
14Personal Hygiene & Sanitary Practices Hygiene StandardsPersonal Hygiene & Sanitary PracticesDisposable GlovesRegular glove changes;Glove washing;Treated like a ‘second skin’ but must be replaced regularly;Change in activity between raw and ready-to-eat products; andImpermeable to water.When a foodservice operation requires food handlers to wear disposable gloves, regular glove changes, as well as proper hand and glove washing is essential. Touching dirty surfaces, equipment, raw food items can contaminate the gloves. If gloves become contaminated they must be changed. Gloves are treated like a ‘second skin’ however they must be replaced regularly. Gloves should be of a material that is impermeable to water.
15Personal Hygiene & Sanitary Practices Hygiene StandardsPersonal Hygiene & Sanitary PracticesDisposable GlovesProcedures:a. wash hands prior to donning gloves;b. must be discarded after each use or after four hours of continuous use of performing the same task or after becoming contaminated;c. gloves should be changed after becoming ripped or torn;d. gloves must be changed after eating, smoking and/or toilet use; ande. food handlers must understand when and how to change disposable gloves.Students read “A Case In Point” pg 128
16Personal Hygiene & Sanitary Practices Hygiene StandardsPersonal Hygiene & Sanitary PracticesEmployee HealthA food service operation must ensure that all employees who handle food are free from any symptomatic signs of illness or communicable/infectious disease that could be transmitted through food (MD)The food service operation must have program in place to handle illnesses and communicable/infectious diseaseEmployees suffering from a communicable/infectious disease are a threat to any foodservice operation. The sick food handler can deposit potentially harmful pathogens directly on to equipment, utensils, food and other food contact surfaces. These pathogens can multiply, produce toxins, infect costumers resulting in food-borne illness.
17Personal Hygiene & Sanitary Practices Hygiene StandardsPersonal Hygiene & Sanitary PracticesEmployee HealthConditions that require removal from food production;a. jaundice;b. nausea/diarrhea/vomiting;c. fever/sore throat;d. discharge form ears/nose/eyes; ande. visible infections/wounds.If the nature of the disease allows, food handlers should be employed in non-food production areas of the facility
18Personal Hygiene & Sanitary Practices Hygiene StandardsPersonal Hygiene & Sanitary PracticesEmployee HealthEmployees with open/exposed wounds must not participate in food handling activities: (MD)a. bandaged with a clean, dry, tight fitting and water proof covering;b. if injury is obtained while working the entire area, contact surfaces must be cleaned and sanitized and any food present must be disposed off immediately
19Personal Hygiene & Sanitary Practices Hygiene StandardsPersonal Hygiene & Sanitary PracticesVisitor PolicyAll visitors, including repair and delivery personnel to a food preparation areas should observe the same hygiene and dress code as food handlers working in the foodservice operation (HR)Protective clothing should be provided by the foodservice operation such as aprons, disposable gloves, ‘lab coats’ and hair/beard coveringsVisitors should refrain from into close proximity of food and food contact surfaces and any activity that could contaminate food.Visitors such as salespeople and delivery personnel are considered potential risks to food contamination. Their clothing and hair may have contaminants that could be transferred. Foodservice operation must enforce personal hygiene for all visitors including hand washing and hair restraints.
20Hygiene Standards Personal Hygiene & Sanitary Practices Foodservice Operator TrainingEvery foodservice operator must hold a certificate confirming their successful completion of a food handler training program. (MD)Knowledge & Skillsa. importance and relationship between food-borne illness and employee personal hygiene;b. handle employees with disease and medical conditions who may transmit food-borne disease;
21Hygiene Standards Personal Hygiene & Sanitary Practices Foodservice Operator Trainingc. importance of time/temperature when handling potentially hazardous food;d. hazards related to the consumption of raw/under-cooked food;e. importance of time/temperature when cooking potential hazardous foods;f. importance of time/temperature for hot-holding, cooling, refrigerated storage, and reheating potentially hazardous foods;
22Hygiene Standards Personal Hygiene & Sanitary Practices Foodservice Operator Trainingg. relationship between food-borne illness, cross- contamination, ready-to-eat foods, hand washing, personal hygiene and premises cleaning;h. relationship between food safety and equipment design, installation, capacity, maintenance and cleaning;i. procedures for cleaning and sanitizing utensils and food contact surfaces;
23Hygiene Standards Personal Hygiene & Sanitary Practices Foodservice Operator Trainingj. knowledge of water and the procedures to protect it from contamination and providing protection from backflow and cross-connections;k. handling procedures, safe storing and dispensing for handling of poisonous/toxic chemicals;l. knowledge of CCP’s;m. understanding of all applicable laws, codes, legislations and regulations that govern food handling at federal, provincial and municipal levels
24Personal Hygiene & Sanitary Practices Hygiene StandardsPersonal Hygiene & Sanitary PracticesEmployee TrainingEmployees in food service operations must have the necessary skills and knowledge to handle food correctly (MD)Knowledge & Skills:a. role and responsibility in protecting food from contamination and deterioration;b. properties of food; (color, texture, odor)
25Personal Hygiene & Sanitary Practices Hygiene StandardsPersonal Hygiene & Sanitary PracticesEmployee Trainingc. types of micro-organisms, their sources, physical 7 chemical factor that affect their growth, reproduction and the difference between what is harmful and what is harmless;d. common causes of food-borne illnesses and the procedures and practices that will prevent and control them;e. basic standards of HACCP; andf. allergenic properties of foods.Copies of employee training courses must be maintained and kept up-to-date and on file
26Hygiene Standards Personal Hygiene & Sanitary Practices Employment of Civilian LabourInternational DeploymentsPre-employment Medical Examination;Hygiene Training/Refresher Training;Supervision;Restrictions on employment;Civilian employees shall receive a medical examination by a competent medical authorityAll civilian employees shall receive training in hygiene practices and monthly refresher training throughout their employmentAll civilian employees, especially when first hired, shall be closely supervised to ensure compliance with safe hygiene and sanitation practicesShall be used for the job that they hired for, food handling, and not as general duty personnel