SANITATION

209th RSGApplied Food SanitationRefresher Training

FY 2010WELCOME1

FAT TOMAcronym 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. 33Foodborne Disease Threat- BacteriaMajority 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.4747Content (Continued)Sanitation InspectionsField Food Service SanitationFood Service SafetyDining Facility Fire PreventionHACCP4WhyStudy Sanitation?

SANITATION5Time Temperature IndicatorThere 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 MREs.

The MREs should not be automatically discarded!

81FRESH 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.

858Impact of Foodborne DiseasesPerception vs. Reality 76 million contract foodborne illnesses5,000 fatalities each year

Active Army Reported Major Food & Waterborne Illness (1 Jan 98-31 Dec 99) Army Medical Surveillance Activity 199819992-Yr Total050100150200250300ShigellosisCampylobacSalmonellaGiardiaVOMITINGFEVERABDOMINAL PAINDIARRHEADEFINITIONS CLEAN:Free of visible soil.SANITIZE: To reduce the number of micro-organisms to a safe level.STERILIZE: To make free of microorganisms.

9SPOILED- 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.10PERISHABLE FOODAny Food That Will Rapidly Spoil

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Any food capable of supporting the rapid growth of bacteriaPOTENTIALLY HAZARDOUS FOOD(PHF)12TEMPERATURE DANGER ZONE (TDZ)Temperature range at which bacteria multiply rapidly from 40 to 140 degrees F.Safe temperaturerange.Below 40 degrees F or above 140 degrees F.

13FOODBORNE 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 .

14FOODBORNE INFECTION- Living microorganisms transmitted by food; grow and cause disease in humans.FOODBORNE INTOXICATION- Microorganisms produce toxins in food which people then eat.

15CARRIERAn individual harboring and infectious agent in his or her body, exhibiting no symptoms but are able to transmit to others.

16CROSS-CONTAMINATIONCROSS-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.17BACTERIA- 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.

18FOOD 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.19WHOLESOMEIn sound condition, clean, free, from adulteration and otherwise suitable and safe for human consumption.

20HACCP Hazard Analysis Critical Control PointsA Systematic approach to the identification, evaluation, and controlof food safety hazards.

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Questions?22

Hazards to Safe Food23Hazards to Safe FoodHAZARDS TO SAFE FOOD ALLERGENS BIOLOGICAL AGENTS CHEMICAL AGENTS PHYSICAL AGENTS24HAZARDS TO SAFE FOODFOOD ADDITIVES ARE NOW CLASSIFIED AS ALLERGENS NOT CHEMICAL HAZARDS.

USED AS PRESERVATIVES AND FLAVOR ENHANCERS. MOMOSODIUM GLUTAMATE (MSG),

NITRITES AND NITRATES

SULFATES AND SULFITES.

25CHEMICAL HAZARDSPESTICIDE MISUSE IS ONE WAY TO CONTAMIMINATE FOOD.APPLYING PESTICIDES WITH FOOD EXPOSED. PESTICIDES USED ON THEM WHEN THEY ARE GROWING.

ACIDIC LIQUIDS IN GALVANIZED CONTAINERSHEAVY METALS: *COOKING ON REFRIGERATOR SHELFS *LEAD-BASED PRODUCTS (CRYSTAL, FLATWARE)

26CHEMICAL 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 SANITIZERSMUST BE APPROVED BY THE EPA FOR FOOD SERVICE27PHYSICAL HAZARDSANY 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 hazard28BIOLOGICAL HAZARDSBACTERIAVIRUSESMOLDSYEASTSPARASITES29BACTERIA-Bacteria are single-celled microorganismsCAUSE:Food-Borne InfectionFood-Borne IntoxicationFood Spoilage

BACTERIA CAN GROW VERY QUICKLY30BACTERIA CAN GROW QUICKLY WITH:FOOD (High in protein)TIME (4 Hours)RIGHT TEMPERATUREMOISTURE

31BACTERIABacteria 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.32GROWTH OF BACTERIATimeSTART15 min30 min45 min1 hour2 hours3 hours4 hours

NUMBER OF BACTERIA124816256409665,536

34BACTERIAL GROWTH PHASESNUMBER OF BACTERIATIMELAG PHASELOG PHASESTATIONARY PHASEDECLINE PHASE354 hours BACTERIA SPORESA spore is a protein-enriched protective shell that bacteria form when in the TDZ to long.This helps protect them from heat and freezing. 36VIRUSESViruses 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.37VIRUSES-(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.38FUNGUS FAMILYMOLDSYEASTS39

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.40YEASTSGenerally 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.41PARASITESRequire a living host for at least one stage of their life cycleCan cause a variety of symptomsTypes of Parasites: (a) Single celled-Protozoas (b) Multi-celled trichina worms, roundworm, tapeworm, flukes 42

Questions?43Factors that lead to food-borne illnesses44

WHAT CAUSES FOODBORNE DISEASEFailure 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.45WHAT 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.46FOODBORNE DISEASE BY INTOXICATIONFoodborne 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. 50FOODBORNE 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.

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Comments?52

53Food ProtectionINSPECT PERSONNELPrior 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.54SANITARY FOODHANDLERSPersonnel pass a daily inspection.Employees wear proper uniformsHair restraintsNo jewelry, (nose, tongue, and lip rings, etc.)

55SANITARY FOODHANDLERSNo 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.

56PERSONAL HYGENEFinger nails will be clean!Natural and to the fleshy tip of the finger.Absolutely no finger nail polish will be worn!

5757HEALTHY FOODHANDLERSCHECK FOR:Skin disease.Diarrhea illness.Burns, boils, or cuts.Refer to the Installation Medical Authority (IMA).

58WASH 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.59WEARING HAIR RESTRAINTSWear headgear that contains hairs to includes beards, and shaving profiles.Employees should not handle food without effective hair restraints.

60SMOKINGHand 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.

61problems?62

Cleaning and Sanitizing63

FOOD PROTECTION MEASURESAvoid unnecessary hand contact with food.Handle food with clean utensils.Insure hand washing in garrison and field.64OBTAIN ALL FOOD ITEMS FROM APPROVED SOURCESVeterinary activity inspects food.Milk-pasteurized in 1/2 pint,1 pint, or bulk.No home canned foods.65CLEAN-AS-YOU-GOWhen 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.

66THERMOMETERSBIMETALLICEQUIPMENTZONE THERMOMETERMERCURY THERMOMETERALCOHOL THERMOMETERAPPROVEDNON-APPROVED67CALIBRATING THERMOMETERIce Point MethodBoiling Point MethodScreening Method68Calibrating ThermometersThe ice point method is the most accurately and commonly usedUse 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.69FOLLOW APPROVED FOOD STORAGE METHODSProper storage prevents product deterioration. It also prevents growth of organisms.Lighted storage areas are recommended.Rotate: First-In, First-Out.70FOLLOW APPROVED FOOD STORAGE METHODS (Contd)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.71FOLLOW 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.PHFs must be rapidly cooled for refrigerated storage.

72FOLLOW APPROVED FOOD STORAGE METHODS (Continued)Two hours to cool PHFs to 70 Degrees F.An additional 4 hours to cool food to 40 Degrees F (6 Hours total).73COOLING 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 .7474FOLLOW APPROVED FOOD STORAGE METHODS-(Continued)Submerge the cooling containers in an ice bathPlacing food in shallow containersPlacing food in pre-chilled pansImmersing containers in circulating or cold running waterPlacing in several refrigeratorsSlicing or layering productsMETHODS FOR RAPID COOLING:75FOLLOW 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 FOODS76FOLLOW 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 STORAGE77INSPECT LOCALLY STORED ITEMSCheck dry goods for contamination Check canned goods carefullyLEAKERSPRINGERSWELLER

78INSPECT LOCALLY STORED ITEMS (Continued)Inspect MREs carefully prior to eating.Frozen MREs must not be allowed to thaw until they are to be consumed.79Time-Temperature IndicatorTTI labels and TTI comparator Used to monitor the storage conditionand quality Of MREsCenter darkens with time and temperature80

INSPECT LOCALLY STORED ITEMS (Continued)Frozen foodsFresh fruit and vegetablesMeat and poultryMilk and dairy productsBread and bread productsPERISHABLES82

PRACTICE APPROVED THAWING PROCEDURESUsing 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.83FOLLOW SANITARY FOOD PREPARATION MEASURESOnly qualified personnel should prepare foodAlways prepare food with the least possible manual contactIf you must mix an item with your hands, wear disposable glovesAlways disinfect FF&V IAW local policyFF&V may contain human parasites84FOLLOW SANITARY FOOD PREPARATION MEASURES-(Continued)Educate your cooks about product internal temperatures.Recipe cards indicate the cooking time, and internal temperature.

86FOLLOW SANITARY FOOD PREPARATION MEASURESAll other PHFsBeefPoultry,stuffing and stuffed meatsPorkFishLeftoversGround beefFlaked FishITEMMINIMUM SAFE INTERNAL TEMPERATURE145 Degrees F145 Degrees F165 Degrees F155 Degrees F145 Degrees F165 Degrees F155 Degrees F155 Degrees F87FOLLOW 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.

88FOLLOW SANITARY FOOD PREPARATION MEASURESMade to orderPreparedSANDWICHES

89FOLLOW SANITARY FOOD PREPARATION MEASURESMay 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:90FOLLOW SANITARY FOOD PREPARATION MEASURES

May not use leftovers to make these typesType I- Hot: May be kept 5 hoursType II- Frozen: May be kept 60 hours after thawingType III- Chilled: 7 days at 40 Degrees FPrepared sandwiches91SANITARY FOOD DISPLAY & SERVICEFood is displayed to prevent contamination by diners.Milk dispenser tubes cut diagonally .Condiments in individual packages.Ice dispensed by employees or automatic dispensers.Sneeze guards MUST be used on salad bars and on steam tables.92USE LEFTOVERS CAREFULLYProgressive cookingSmall batch preparation REDUCE QUANTITY BY:93Use Leftovers Carefully (Continued)Hard-Skinned fruits.Unopened commercially packed Non-PHFs.CERTAIN FOODS MAY BE RETRIEVED:94Use Leftovers Carefully(Continued)Non- PHFs may be retained.PHFs may be retained provided they were protected from contamination.Creamed meats and gravies should not be retained at all.PHFs May be retained for 24 hours cold and 5 hours hot and re-offered one time. 95Use Leftovers Carefully (Continued)PHFs that have been exposed to diners may not be retained.Label all leftover PHFs with the date and time the item was removed from service.Do not Freeze leftovers.96PROTECT FOOD FROM CONTAMINATION DURING TRANSPORTATIONInsure 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.97STORE AND USE POISONOUS AND TOXIC MATERIALS WITH EXTREME CARE AND CAUTIONAlways 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.98USE PROPER CLEANING MATERIALSPlastic handled brushesDisposable towelsReusable towelsSpongesSteel woolWooden handled brushesSOS padsDO USE:DO NOT USE:99THREE SINK METHODCLEAN SINKSROUGH CLEANWASHRINSESANITIZEAIR DRY100SANITIZINGHeat- 171 degrees F for 30 secondsHeat (Field)- 180 degrees F. / 30 SecondsChemicals- 75 to 110 degrees F for 1 minuteImmersion, Spray or WipeChlorine- 100 PPM for 15 sec. 200 PPM Iodine- 12.5 - 25 PPM for 30 sec. 25-50 PPMQuarternaryAmmonia- 200 PPM 200 PPMMUST USE TEST PAPER WITH CHEMICALS101MECHANICAL DISHWASHING MACHINESWater temperature in final rinse is 160 degrees F.Soap reservoir is filled.Follow the manufacturers instructions for cleaning the dishwasher.Must be cleaned at least once per day.102CLEANING PROCEDURESClean 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. 103PREMISESOUTSIDE OF THE FACILITY IS CLEAN AND FREE OF NUISANCES.EXCESS TRASH WILL ATTRACT RODENTS AND FILES.

104105Is it break time yet????

Insects and Rodents106

THREE BASIC PRICIPLES OF PEST CONTROLKeep them out by pest proofing the facility.Maintain good housekeeping practices to remove attraction to pest and harborages.Establish a good eradication program.107COCKROACHESCan be found anywhere in the dining facility.Transmit disease causing organisms to food.Affect soldier impression of sanitation within the facility.108

AMERICAN COCKROACH109

BROWN-BANDED COCKROACH110

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GERMAN COCKROACH113

ORIENTAL COCKROACH114DETECTING THE PRESENCE OF COCKROACHESTurn on the lights and watch them run.Oily, musty odor.Roach droppings: small, dark, round specks about 1 mm.115CHARACTERISTICS OF COMMON RODENTSCan 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.

116DETECTING THE PRESENCE OF RODENTSDroppingsGrease or rub marksGnawingTracks

117HOUSEFLYScreens 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 CARRIERSCONTROL MEASURES:

118ANTSWILL FIND SPILLSNUISANCECONTROL BY GOOD SANITATION

119MOTHS AND BEETLESMay 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.120PESTICIDESOnly 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.121BIRDSAttracted to spills outside facility.Control them by keeping garbage covered and cleaning all spills immediately.The engineers can screen openings to prevent roosting.

122ANIMALSGuide DogsMilitary Dogs on official dutyFish in aquariums

123SANITATION INSPECTIONComprehensive 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.124SELF-INSPECTION PROGRAMUse the DA FORM 5162-R as a guide.You will not identify sanitation defects unless you look for them.125Self InspectionsFormal written self inspection sheet.Should be completed on weekly basisand maintained for 1 year.Informal inspection sheet should be completed daily.126127NiceField Food Service Sanitation128FIELD FOOD SERVICESame basic requirementsMust have adequate refrigeration if using UGR-A rationProper use of insulated food containersFood will be held for no longer than 4 hours129FIELD FOOD SERVICE (CONTINUED)30 METERS FROM CLOSEST TENTSOAKAGE PIT SIZE DEPENDS ON NUMBER OF PERSONNEL BEING SUPPORTED130FIELD FOOD SERVICELayers 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 activity131FIELD FOOD SERVICEWater-- -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.132Water Trailer InspectionCheck: Manhole gasket

Drain plugInteriorSpigotsWater trailers should be inspected; -Every six months by PM personnel -Before deployment or field training -Quarterly by Unit Personnel133FIELD FOOD SERVICE--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. 134FIELD FOOD SERVICEIODINE TABLETSFM 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. 135Camouflage Paint - Field May be worn! Limited to only food serving and basic site clean up. Disposable gloves will be worn.Camouflage Paint -FieldWill not be worn while: Preparing food, washing or sanitizingfood equipment or doing KP.136FIELD FOOD SERVICEFIELD LATRINESLatrines 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

137Field 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

138HAND WASHINGSAME REQUIREMENTS AS GARRISONHAND WASHING STATIONS WITHIN TEMPER TENTS FOR KITCHEN STAFF ONLYSEPARATE HAND WASHING STATION OUTSIDE OF LATRINES

139Construction/RemodelingDining FacilityAir Gaps or backflows are required to prevent contamination of drinking water.

This is the most effective means to prevent contamination. 140DINING FACILITY SAFETYAR385-10, The Army Safety ProgramAR 385-40, Accident Reporting And RecordsDA FORM 285, Accident ReportREFERENCES:141CAUSE OF ACCIDENTSHUMAN HAZARDENVIRONMENTAL HAZARD142ACCIDENT PREVENTIONConstruction correcting dangerous conditions.Equipment properly Utilized.Supply special safety equipment.

BUILDING-IN SAFETY:143ACCIDENT 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:144ACCIDENT 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):145Dining Facility Fire PreventionTraining and prevention assistance from the installation fire Marshall.REFERENCE: AR 420-90146TYPES OF FIRESCLASS 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.147THE FIRE TRIANGLEOXYGENHEATFUELIn order to have fire three things must be present:148HACCP149HACCPHazard Analysis Critical Control PointPioneered in the 1960s 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 530.150DefinitionsCCP 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.

151H A C C P Principle 1. Conduct Hazard AnalysisExamine your menu: Identify PHFs 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.

152HACCPHazard Analysis Critical Control PointPrinciple 3. Establish critical limits-Minimum internal product temperature thatPHFs 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.153H A C C PHazard Analysis Critical Control PointPrinciple 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.154HACCPHazard Analysis Critical Control PointPrinciple 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.155156Questions? 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.