Module IV- Sanitation and Safety

CRD 4.2 Perform management functions related to safety, security, and sanitation that
affect employees, customers, patients, facilities and food.
1. Review standards for safety and sanitary practices working conditions, food storage,
food production, food handling practices for a selected area of food service operation
using institution and/or federal standards. Develop a checklist to be used in
observation and evaluation of that area.
Standards for safety and sanitary practices for customer food service area:1-2
The Food Code, from The Food and Drug Administration (FDA), establishes practical, science-based
guidelines to prevent foodborne illness.
The FDA has determined 5 broad categories that relate to food safety concerns within retail and food
service establishments. They refer to these as foodborne illness risk factors and are as follows 1:
1. Food from unsafe sources
2. Inadequate cooking
3. Improper holding temperatures
4. Contaminated equipment
5. Poor personal hygiene
The FDA suggests that to reduce the occurrence of foodborne illness risk factors, establishments must
focus their efforts on achieving active managerial control. Active managerial control, is obtained
through continuous monitoring and verifying, and is by nature a preventative rather than a reactionary
approach to food safety.1 An effective implementation of active managerial control is achieved by a
safety management system based on HACCP principles. A HACCP program is designed to prevent, or
eliminate hazards before food reaches the consumer, therefore achieving the preventative approach
necessary for active managerial control.
The following are the 7 HACCP principles and a quick overview of each.
1. Conduct a Hazard Analysis- This aids in developing a list of food safety hazards that are likely
to cause illness or injury if not controlled. Step one, in conducting an analysis, is the
identification of a likely hazard. Step two would be to evaluate that hazard based on the
severity of its likely outcome and its likelihood of occurrence. This will determine which
potential hazards listed in step one, warrant control in the facilities HACCP plan.
a. Food Safety Hazard- Anything that may cause food to be unsafe for human
consumption
b. Biological Hazard- Bacterial, viral, and parasitic microorganisms
c. Chemical Hazards- May be naturally occurring or added during processing of food
d. Food Allergens as Safety Hazardsi. Milk
ii. Egg
iii. Fish
iv. Shellfish
v. Tree nuts

2.

3.

4.
5.
6.

7.

vi. Wheat
vii. Peanuts
viii. Soybeans
e. Physical Hazards- Foreign objects in food
Determine Critical Control Points (CCPs)- A CCP in a food system is a point or procedure
where loss of control may result in an unacceptable health risk. Control should be applied
here in order to prevent undesirable outcome.
Establish Critical Limits- Minimum or maximum value that must be met to ensure that food
safety hazards are controlled at each CCP.
a. For example: Time/Temp parameter for cooking chicken is 165 F for 15 seconds.
Establish Monitoring Procedures- Measurements and/or observations to determine if
critical limits are being met and maintained. Determine who conducts this and how often.
Establish Corrective Actions- Taken by a person whenever a critical limit is not met.
a. For example: Discarding food that has been held at incorrect temperature
Establish Verification Procedures- Verification activities are conducted frequently, such as
daily, weekly, monthly, and include the following:
a. Observing the person doing the monitoring and determining whether monitoring is
being done as planned
b. Reviewing the monitoring records to determine if they are completed accurately and
consistently
c. Determining whether the records show that the frequency of monitoring stated in
the plan is being followed
d. Ensuring that corrective action was taken when the person monitoring found and
recorded that the critical limit was not met
e. Validating that the critical limits are achieving the desired results of controlling the
identified hazard
f. Confirming that all equipment, including equipment used for monitoring, is
operated, maintained, and calibrated properly
Establish Record Keeping Procedures- The 5 types of records should be maintained to
support a food safety management system are:
a. Documentation of activities related to the program
b. Monitoring records
c. Corrective action records
d. Verification and validation records
e. Calibration records

The checklist I created (Figure 1), covers the customer service area including the salad bar, pasta bar,
service line, beverage area, ice cream freezer, dessert display, refrigerators, and coffee machines.

2. Observe for one day if safety and sanitary practices in a given area are being followed.
Use your checklist. Share findings with foodservice director.
I used my checklist to monitor service area sanitation practices and recorded my findings after the
checklist. I used HACCP principles if corrective action was necessary.

Food Safety and Sanitation Checklist

In General:
Gloves are used by all employees handling food, and changed as often as necessary

Staff is wearing correct uniform and hair restraints or hats

Cleaning supplies are stored correctly, away from food

Service area is clean, spills are addressed, floor is dry and free of debris

Employees are practicing good hand washing techniques

Food temperatures are monitored throughout shift

Service Area Refrigerators:
Units have thermometers and they are working correctly

Refrigerators are at the correct temperature and temperatures recorded on log sheet

Product expiration dates have been checked and expired products discarded

Units are clean inside and outside

Food is labeled with date made, date to discard and product name, and covered properly

Salad Bar:
Salad bar is clean, food is arranged neatly, sneeze guard is clean

Food is at the correct temperature (Cold food at 41 F or below)

Ice is under pans where necessary

Utensils are clean, every item has its own utensil, handles are facing out

Is the first in, first out principle followed? Is new food at the bottom?

Ice Cream, Frozen Yogurt Area:

Are thermometers located in freezers, and working correctly?

Is the ice cream freezer the correct temperature? Recorded on log sheet

Is the yogurt storage freezer at the correct temperature? Recorded on log sheet

Freezers are clean inside and outside

Items in freezers are correctly stored, dated and labeled where necessary

Product expiration dates have been checked and expired products discarded

Coffee Station
Station is clean

Coffee, coffee flavorings, cream, etc. expiration dates checked

Products are dispensed at correct temperatures

Soda and Tea Station

Drink dispenser nozzles are clean and sanitized
Machines are clean, beverage area is clean, spills are wiped up quickly, floor is dry

Product expiration dates have been checked and discarded where necessary

Pasta Bar
Pasta bar is clean and organized, sneeze guard is clean, food is protected from contamination

Food is at correct temperature (Hot food at 135 F or above, cold food 41 F or below

Ice is under pans where necessary and replaced as necessary

Utensils are clean, every item has its own utensil, handles are facing out

Service Line
Equipment is clean, Serving utensils are clean, every item has its own utensil, handles are facing out

Food to be prepared is stored properly and kept at correct temperature

Hot food is maintained at 135 F or above- Cold food is maintained at 41 F or below

Cross contamination of food items is prevented (Pork products, vegetarian products)

Comments, Topics to be addressed:

Pasta salad on bar registered 48 F, when initially placed on bar for lunch service.
The two days that I have monitored temperatures on the salad bar I have noticed that the pasta salad, slaw
and other salads that sit at the end of the salad bar in pans of ice are not at the correct temperature when
they are initially put on the line. Today, the pasta salad registered at 48 F. The salads having just been
produced, or just removed from the walk-in cooler have not spent a significant amount of time in the
temperature danger zone, therefore they were put into the blast chiller to bring them down to the correct
temperature and will be monitored closely throughout the day. I will speak to the cook supervisor about
making this standard practice.

Correcting salad bar temperatures using HACCP principles:

Conduct Hazard Analysis: Identified incorrect holding temperature for salad bar items. This could
result in microbial growth, spoilage, and a possible food borne illness. This situation is probably
occurring frequently.
Determine Critical Control Points: Since these salads are prepared without cooking; preparation,
holding, and serving are determined as the critical control points.
Establish Critical Limits: Salad bar salads and slaws must be at 41 F or below before placed on bar
for serving. These products should not reach temperatures of over 41 F for longer than 2 hours and
must be discarded if at these temperatures 4 or more hours.
Establish Monitoring Procedures: Temperatures will be taken before lunch service starts at 1030,
midway through shift at approximately 1230 and then at the end of the shift (1400 hours).
Temperatures can be taken by the salad bar attendant, the cook supervisor or Cook Forman.
Establish Corrective Actions: 1) Salads will be now displayed on the bar in shallow metal pans instead
of deeper plastic pans. These metal pans will be placed in an ice bath as usual, and should be more
effective at keeping the salads at a safe temperature. 2) Before salads are placed on the bar for service
they will be tested and put into the blast chiller if they are at a temperature over 41 F. 3) During the
service period, if the temperature of the salad registers above 41 F it should be assumed the food has
been at this temperature for 2 hours (or since the last temperature check) and food should be put in
blast chiller and brought back to temperature. If it has been 4 hours or more since the last
temperature check, the food should be discarded.
Establish Verification Procedures: Temperature log will be provided to Cook Forman at least 3 times a
week, showing temperature of salad was at 41 F or lower when lunch service started. Random checks
by cook supervisor, Cook Forman and management will also ensure salads are not exceeding set critical
limits.

3. Coordinate and manage all safety and sanitary practices for the food service operation
for a set period of time. Locate a sample check-list inspection form from a local health
department and have the supervisor conduct a mock inspection of the food service
operation.
Obtained checklist from the Carrabus County, North Carolina Health Department. Mock inspection
was performed with cook supervisor.

4. List all chemicals used by the food service operation and how they are to be used
safely.
Product

Manufacturer Name, Address &

Phone

How to Use Safely

Austin A-1 Bleach

James Austin Co

May cause severe skin and eye irritation or chemical burns to broken
skin. Vapors extremely irritating to eyes and respiratory tract. Harmful
and potentially fatal if swallowed. If mixed with other prohibited
chemicals or materials, chlorine gas will be released which is also
irritating to eyes, lungs, mucous membranes and in some cases can be
fatal. Wash after handling and before eating. Use personal protective
equipment and wear suitable chemical-resistant clothing. Keep
container tightly closed when not in use. Follow label directions closely.

Mars, PA 16045
(800) 424-9300

GOJO Purell Instant

Hand Sanitizer Foam

GOJO Industries, Inc.

Akron, OH 44311

Read and observe all labeled use instructions. No chemical present

which requires statutory control.

Phone: (330) 255-6000;

Emergency: (800) 424-9300
Greasestrip Plus

Ecolab, Ecolab CTR

St. Paul, MN 55102
(800) 352-5326, (651) 293-1963

Klenz-Glide

Ecolab, Ecolab CTR

St. Paul, MN 55102
(800) 352-5326, (651) 293-1963

Lime-A-Way

Ecolab, Ecolab CTR

St. Paul, MN 55102
(800) 352-5326, (651) 293-1963

Oasis 137: Orange

Force

Ecolab, Ecolab CTR

St. Paul, MN 55102
(800) 352-5326, (651) 293-1963

Oasis 144

Ecolab, Ecolab CTR

St. Paul, MN 55102
(800) 352-5326, (651) 293-1963

CAUSES DIGESTIVE TRACT, EYE AND SKIN BURNS. CAUSES RESPIRATORY

TRACT IRRITATION. Do not ingest. Do not get in eyes, on skin or on
clothing. Do not breathe vapor or spray. Use only with adequate
ventilation. Keep container closed. Wash thoroughly after handling.
COMBUSTIBLE LIQUID AND VAPOUR. CAUSES EYE AND SKIN IRRITATION.
MAY CAUSE RESPIRATORY TRACT IRRITATION. Avoid contact with eyes,
skin and clothing. Avoid breathing vapors, spray or mists. Keep away
from heat, sparks and flame. Use only with adequate ventilation. Keep
container closed. Wash thoroughly after handling.
Do not ingest. Do not get in eyes, on skin, or on clothing. Do not breathe
vapor or spray. Keep container closed. Use only with adequate
ventilation. Wash thoroughly after handling. Do not mix with bleach or
other chlorinated products will cause chlorine gas. Keep out of reach
of children. Keep container in a cool, well-ventilated area. Keep
container tightly closed. Do not store above the following temperature:
50C
Avoid contact with eyes, skin and clothing. Wash thoroughly after
handling. Keep out of reach of children. Keep container in a cool, wellventilated area. Keep container tightly closed. Do not store below the
following temperature: 0C
Do not ingest. Do not get in eyes, on skin, or on clothing. Do not breathe
vapor or spray. Keep container closed. Use only with adequate
ventilation. Wash thoroughly after handling. Keep out of reach of
children. Keep container in a cool, well-ventilated area. Keep container

tightly closed. Do not store above the following temperature: 50C.

Silver Power

Ecolab, Ecolab CTR

St. Paul, MN 55102

Avoid contact with eyes, skin and clothing. Avoid breathing dust. Wash
thoroughly after handling. Keep out of reach of children. Store in a
closed container. Do not store above temperature: 40C

(800) 352-5326, (651) 293-1963

Soft-n-Sure Skin
Cleanser

Steris Corporation
P.O. Box 147

Read and observe all labeled use instructions. No chemical present

which requires statutory control.

Saint Louis, MO 63166

Emergency #: 1-314-535-1395
Solid Brilliance

Ecolab, Ecolab CTR

St. Paul, MN 55102

Avoid contact with eyes, skin and clothing. Avoid breathing dust. Wash
thoroughly after handling. Keep out of reach of children. Store in a
closed container. Do not store above 50C

(800) 352-5326, (651) 293-1963

Solid Metal Pro

Ecolab, Ecolab CTR

St. Paul, MN 55102
(800) 352-5326, (651) 2931963

Solid Power

Ecolab, Ecolab CTR

St. Paul, MN 55102
(800) 352-5326, (651) 2931963

Solitaire

Ecolab, Ecolab CTR

St. Paul, MN 55102

Do not ingest. Do not get in eyes, on skin, or on clothing. Do not

breathe dust. Wash thoroughly after handling. Keep out of reach of
children. Keep container in a cool, well-ventilated area. Keep
container tightly closed. Do not store above the following
temperature: 40C
Keep out of the reach of children. Do not allow water to enter
container. Keep container tightly closed. Keep container in a cool,
well-ventilated area. Do not ingest. Do not get in eyes, on skin, or on
clothing. Wash thoroughly after handling. Store between the
following temperatures: -10 and 50C
Do not ingest. Avoid contact with eyes, skin and clothing. Avoid
breathing dust. Wash thoroughly after handling. Keep out of reach of
children. Store in a closed container. Do not store above 50C

(800) 352-5326
Stainless Steel Cleaner and
Polisher

Ecolab, Ecolab CTR

Keep out of the reach of children. Keep container tightly closed. Keep
container in a cool, well-ventilated area. Do not store above 50C

St. Paul, MN 55102

(800) 352-5326
Washn Walk

Ecolab, Ecolab CTR

St. Paul, MN 55102
(800) 352-5326, (651) 2931963

Put on appropriate personal protective equipment. Eating, drinking

and smoking should be prohibited in areas where this material is
handled, stored and processed. Workers should wash hands and face
before eating, drinking and smoking. Remove contaminated clothing
and protective equipment before entering eating areas. Do not
ingest. Avoid contact with eyes, skin and clothing. Avoid breathing
vapor or mist. Avoid release to the environment. Refer to special
instructions/safety data sheet. Keep in the original container or an

approved alternative made from a compatible material, kept tightly

closed when not in use. Empty containers retain product residue and
can be hazardous. Do not reuse container. Keep container tightly
closed. Keep container in a cool, well-ventilated area

References for Module IV:

1. Food Code 2013. Food and Drug Administration of the U.S. Public Health Service.
www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf. Published 2013.
Accessed December 5, 2013.
2. ServSafe. 2008. National Restaurant Association. Web site. www.restaurant.org/foodhealthyliving/safety/servsafe/