Mallory Salvi

Food Safety and Sanitation Questions: Module 3

What are internal and external controls?

Internal controls are plans, goals, and objectives of the organization, standards, and policies and
procedures.

External controls are local, state, and federal regulations and contracts with outside companies.

What type of "disasters" can happen to the food service department?

Types of disasters that can happen to the food service department are fires, floods, no electricity, no
heat, snow, no air conditioning and water shut off.

What are the plans for, power failure, floods, snow, water shutoff, etc.?

In the event of an emergency, the kitchen will proceed according to the following specific assumptions,
conditions and procedures, to provide food under less than normal conditions. They will make sure that
a minimal number of associates will be available. If possible, eight to ten employees and one supervisor
can reach the hospital in case of weather problems. Sleeping space will be available in the hospital for
those employees needing to stay overnight. Meal hours for patients will remain as close to regular
schedule as possible. During a disaster, there are emergency menus already implemented. Also, there is
a storage of extra drinkable water for cooking, drinking, and sanitation. There is an availability of paper
supplies, disposables, and plastic eating utensils. There is an availability of utilities such as gas,
electricity, plumbing, and water.

Fire

In case of a fire, do not panic, activate the alarm station and calmly indicate the location and extent of
fire emergency. Remove any customers or co-workers in immediate danger. Attempt to isolate the
contain the spread of fire by closing windows and doors. All equipment in the kitchen needs to be shut
off such as steam tables, freezer fan, dish machine, pot sink heater, tray line wells, lowerator, radios,
fans, and exhaust fans. If doors are extremely hot, do not open them. You can attempt to fight the fire
by activating extinguisher systems if you have been properly trained. Aim extinguisher at the base of the
flames and keep between the fire and exit to safety. Crouch low to avoid smoke and heat. Avoid inhaling
smoke and gases. If the fire or smoke spreads, evacuate to safety and never attempt for personal
belongings. Do not turn off lights and try to account for all co-workers to ensure that everyone is safely
out of the building. If someone is burned, call the correct unit in the hospital, report the incident to your
Vice President. After the fire has been controlled, discard food in opened, paper or cardboard
containers, disposable ware in opened sleeves, ice in ice bins, and any food or container that appears
damaged. Document all discarded foods for insurance purposed and take photos of all discarded food is
possible. Thoroughly clean all surfaces and clean and sanitize the food-contact surfaces.

Failure of Water Supply

With the cooperation of Administration, request that all faculty employees and departments restrict
water use and discontinue ware washing. Implement use of disposable ware and use bottled water.
Contacting bottled water supplier is important as well to get more delivered. Turn off retail operation
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beverage dispensing equipment and discontinue use of ice-making equipment. Also, contacting supplier
for other beverages such as milk, canned juices and sodas will be beneficial. For prolonged water
emergencies (more than 24 hours), contact the local military organizations, or the Red Cross to have
water trucked in a tanker truck from other drinkable sources. This water supply will be used for cooking
and limited ware washing. If alternate water sources are unavailable, save liquids from canned
vegetables to use for cooking. Save liquids from canned fruits to add to fruit juice and hold all liquids
under refrigeration. After service has been restored, all water lines to run (cold lines) for 5 minutes to
flush the system of any residues. Solenoid valves and like strainers on dish machines and other
equipment may need to be cleaned to assure smooth operation. Empty ice bins. Flush clean and sanitize
all dish machines, ice-making equipment, post-mix beverage machines, coffee/tea urns and other
dispensing equipment with water lines.

Employee Strike

Some important procedures to follow are downgrade department as necessary. Implement use of
disposable ware, non-selective menus with heavy emphasis on food that require little to no preparation
and self-service/limited menu in place of full retail service. Dish cold items on the serving line instead of
pre=portioning in the cold production area. Adjust meal service hours to correspond with availability of
labor and use limited menus, and disposable ware in selected units of the facility depending upon the
extended duration of the hospitalization of the victims.

Failure of Electrical Supply

Write down the time that the electricity supply failed and deactivate the fire alarm system to advert
discharge of that system due to heat buildup from exhaust systems shut down. Modify the menu based
on production capabilities without electricity. If gas cooking equipment is functional institute a non-
selective hot and cold menu. If the facility is dependent on electricity for cooking, institute a non-
selective cold menu. Implement the use of disposable ware for the duration of the emergency and a
manual can open will be needed in all food preparation areas. If electrical supply fails while cooking and
the heating process cannot be continued, do not service partially cooked food, if power is out for less
than 1 hour, reheat for to 165 F with 3 hours of discard food and if power is out for more than 1 hour,
discard partially cooked food. If electricity supply fails while food is being held hot, discard food if it is
held at less than 140 F for 4 hours or longer and reheat food being held at 140 F or less for fewer than 4
hours to 165 F within 2 hours or discard food. For tray line, canned heat may be used for heat retention,
but be aware of ventilation requirements due to fumes and heat buildup.

Sewage Back Up of Food Emergency

For sewage back up, contain the area of sewage back up, notify maintenance immediately, discontinue
service or food prep in affected area and move to alternate area and use caution tape to rope off
affected area. For flood impacting entire department, evacuate to pre-planned disaster meeting zone
and ensure all employees are accounted for. To clean up after sewage back-up has been contained or
after floor wares have receded, wear protective outer clothing that completely covers arms and legs,
books, gloves and eye protection, wear filtration mask if mold contamination is suspected. Refer to
policy if refrigeration or freezers were also impacted, discard all fresh, ready-to-eat foods or disposables,
including plates, napkins, and utensils, that came in direct contact with sewage or flood water. Discard
all foods with caps pull tabs or screw tops, such as mayonnaise or sauces, that came in contact with
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sewage of flood waters. Discard all damaged food contact surfaces, such as cutting boards with grooves,
that came in direct contact with sewage or flood water. Undamaged cans that came in direct contact
with sewage or flood waters may be utilized after removing paper label, relabeling cans with permanent
marker, include product name and expiration date, and cleaning and sanitizing cans and allowing to air
dry. Discard furnishings, carpet, and wall coverings that came in direct contact with sewage or flood
waters, discard all books, menus, and manuals that came in direct contact with sewage and flood
waters, remove and dispose of solid waste from equipment and walls, clean and sanitize all equipment,
ice machines, counters and other surfaces that might have come in direct contact with sewage or flood
waters and scrub floors with detergent, then rinse, sanitize and repeat process. Use fans or heaters to
accelerate drying process, remove protective outer clothing, boots, eye protection and gloves before
going into uncontaminated area and wash hands thoroughly.

What are safe working conditions?

Safety are needs concerned with the protection of individuals from physical or psychological harm. Safe
working conditions are following basic procedures for safe handling of equipment and supplies, as
outline in the associate safety standards, establish safety inspections and perform quarterly Safety
Audits, establish a Food and Nutrition Services Department Safety Committee, maintaining adequate
records of all functions related to safety, determine safety training needs by results of safety inspections
and competency assessments of associates, participate with the Environmental Services Department in
a program of preventive and corrective maintenance and making sure all employees are trained
properly on equipment.

What are safety concerns of the employees? (i.e. Accident prevention; chemicals, burns, cuts,
electrical, and falls. Infection with contagious diseases; hepatitis, and HIV. Assault of employees by
intruders or injury due to fire.)

Safety concerns of the employees are foodborne illnesses, infection control, accident prevention such as
handling knives properly, chemicals, burns, cuts, electrical, falls, knowing what to do if there is an
emergency.

What type of safety training is provided?

The types of safety training that is provided is Hazard Analysis Critical Control Point training and training
during orientation. During orientation employees are required to watch videos about safety and listen to
different presenters. At the end of the orientation, the employee has to take an exam and pass it in
order to start.