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Hotel

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Review Chapter 12 'IPM', Discuss Ch. 13 Accident Prevention and ... avoid serving cold drinks in cans. birds can be a problem. HRT 225 Cal Poly Pomona. 16 ... – PowerPoint PPT presentation

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Title: Hotel


1
Hotel Restaurant Sanitation and Safety
  • HRT 225
  • Fall 1998
  • Don St. Hilaire
  • Monday, October 26th

2
Todays Class
  • Previous Class Highlights
  • Video Proper Cleaning and Sanitizing
  • Review Chapter 12 IPM, Discuss Ch. 13 Accident
    Prevention and Action for Emergencies, and Ch. 14
    Crisis Management
  • Class Summary

3
Previous Class Highlights
  • Reviewed Ch. 9 Sanitary Facilities Equipment,
    Ch. 10 Cleaning and Sanitizing, and Ch. 11
    Organizing a Cleaning Program
  • Video Proper Cleaning and Sanitizing
  • Highlighted Ch. 12 Integrated Pest Management,
    Ch. 13 Accident Prevention and Action for
    Emergencies, and Ch. 14 Crisis Management

4
Organization of the Applied Foodservice
Sanitation Textbook
  • Part I The Sanitation Challenge- Completed
  • Part II The Flow of Food through the
    Organization- Completed
  • Part III Clean and Sanitary Facilities and
    Equipment - Finish Today
  • Part IV Accident Prevention and Crisis Prevention
    - Finish Today
  • Part V Sanitation Management

5
Part I The Sanitation Challenge
  • Chapter 1 Providing Safe Food
  • Chapter 2 The Microworld
  • Chapter 3 Contamination and Foodborne Illness
  • Chapter 4 The Safe Foodhandler

6
Part II The Flow of Food Through the Operation
  • Chapter 5 Establishing the Foodservice Safety
    System
  • Chapter 6 Purchasing and Receiving Safe Food
  • Chapter 7 Keeping Food Safe in Storage
  • Chapter 8 Protecting Food in Preparation and
    Serving

7
Part III Clean and Sanitary Facilities and
Equipment
  • Chapter 9 Sanitary Facilities and Equipment
  • Chapter 10 Cleaning and Sanitizing
  • Chapter 11 Organizing a Cleaning Program
  • Chapter 12 Integrated Pest Management Discuss
    Today

8
Part IV Accident Prevention and Crisis Management
  • Chapter 13 Accident Prevention and Action for
    Emergencies
    Discuss Today
  • Chapter 14 Crisis Management Discuss Today

9
Video - Proper Cleaning and Sanitizing
  • What is general cleaning and sanitizing?
  • How to clean and sanitize using a dishwasher
    machine?
  • How to clean sanitize by immersion ( 3
    compartment sink)?
  • How to clean sanitize Fixed Equipment?
  • How to handle spills and clean the floor?
  • How to dispose of garbage and waste?

10
Ch. 12 Integrated Pest Management
  • What is an Integrated Pest Management (IPM)
    program?
  • Identify methods to prevent the entry of pests in
    the facility and around the grounds
  • Identify the most common pests
  • Identify methods to control pest infestations
  • Describe how to work with a PCO

11
Ch. 12 Integrated Pest Management
  • The goals of IPM
  • Deprive pests of food, water, and shelter by
    following good sanitation and housekeeping
    practices.
  • Keep pests out of the foodservice facility by
    vermin-proofing the building.
  • Work with a licensed PCO to rid the operation of
    pests that do enter

12
Ch. 12 Integrated Pest Management
  • Prevent pest infestations by denying food, water,
    entry, and harborage. Gen. practices
  • Use a reputable and reliable supplier
  • Dispose of garbage properly and promptly
  • Be careful how you recycle trash
  • Store all food and supplies properly
  • Dispose of mop and cleaning bucket water properly
    and wipe up spilled water immediately

13
Ch. 12 Integrated Pest Management
  • Prevent pest infestations by denying food, water,
    entry, harborage. Gen. practices cont.
  • Clean and sanitize your operation thoroughly
  • Employees should not store food or soiled
    clothing in their lockers or on the floor under
    the lockers

14
Ch. 12 Integrated Pest Management
  • Building and Grounds Maintenance
  • Doors, windows, and vents- use of 16 mesh/inch
    screens, air curtains (width-air velocity)- check
    local health codes
  • Pipes- use sheet metal or concrete to cover holes
    - quarter size(rats), nickel size(mice)
  • Floors and walls - seal cracks, white strip,
    floor drains cover with perforated metal caps
    with a removable hinge

15
Ch. 12 Integrated Pest Management
  • Building and Grounds Maintenance cont.
  • Grounds and Outdoor serving areas- mow grounds,
    control weeds, eliminate stagnant water,
    eliminate pet waste
  • be careful of zappers, yellow jackets feed on
    high-protein food in June and high-carbohydrates
    in July
  • avoid serving cold drinks in cans
  • birds can be a problem

16
Ch. 12 IPM
  • Building and Grounds Maintenance cont.
  • Indoor Garbage areas- seal bags - if zappers are
    used, at least 5 ft. from food prep and serving-
    clean containers with 75-25 solution of water and
    chlorine bleach
  • Detecting the Presence of Pests
  • Cockroaches- salmonella, fungi, parasite eggs
  • strong oily odor, feces(look like pepper grains),
    egg cases (capsule shaped)

17
Ch. 12 IPM
  • Detecting the Presence of Pests
  • Cockroaches- salmonella, fungi, parasite eggs
  • strong oily odor, feces(look like pepper grains),
    egg cases (capsule shaped)
  • use glue traps to identify- monitor frequently
  • knowledge of characteristics can help you
    identify and control infestations
  • Flies - feed on wastes- vomit on solid foods
  • opening size of a head of a pin, moist warm,
    wind-protected areas

18
Ch. 12 IPM
  • Detecting the Presence of Pests cont.
  • Other insects- importance of FIFO stock rotation,
    and keeping all food storage, preparation, and
    serving areas sanitary
  • Rodents- millions in losses-consumption,
    contamination, and structural damage
  • Salmonellosis, bladder problems, 18 inch reach,
    jump 3 ft vertically, and 4 ft horizontally
  • signs-droppings, gnawing, tracks, nesting
    materials, and holes - control by professionals
    only

19
Ch. 12 IPM
  • Detecting the Presence of Pests cont.
  • Birds - employ a PCO who specializes in bird
    control
  • Pesticides
  • chemical pesticides are no substitute for good
    sanitation
  • pesticides are a potential hazard to food supply,
    customers, and employees

20
Ch. 12 IPM
  • Pesticides cont.
  • pesticide use is not a simple procedure
  • pesticide use is regulated by federal, state, and
    local governments
  • keep a written record on file of all pesticides
    used and treatment locations
  • use only after preventative and nonchemical
    methods have been tried.

21
Ch. 12 IPM
  • Pesticide use precautions
  • clean prior to application
  • use personal protection equipment
  • follow directions only use for designed
    purposes
  • effective results occur because of thorough
    treatment, not higher dosage
  • avoid possibility of contamination of food
    contact surfaces, equipment, and utensils

22
Ch. 12 IPM
  • Pesticides use cont.
  • Thoroughly wash hands and clothes after using
    pesticides.
  • Reclean, rinse, and sanitize all food-contact
    surfaces and equipment after any pesticide
    application

23
Ch. 12 IPM
  • Pesticide storage and disposal
  • Never transfer pesticide from its original
    labeled container
  • Store pesticides in a locked cabinet away from
    foodhandling and storage areas
  • Aerosol bomb or other pressurized spray cans
    should never be stored in an area where they may
    become overheated or leak

24
Ch. 12 IPM
  • Pesticide storage and disposal cont.
  • Dispose containers follow manuf. instructions
  • Rinse bottles and nonaerosol cans 3 times in a
    disposal drain or a sink that is not used for
    food, dishware, or utensils
  • Break bottles, crush unpressured cans, wrap
    remains in paper, store in separate trash
    containers - Follow local laws- Do not crush or
    burn empty aerosol cans

25
Ch. 12 IPM
  • Working with a PCO- licensed, certified,
    reputable - Consider
  • PCO can recommend an IPM approach
  • PCO keep up with new developments
  • PCO work when no food is being prepared
  • PCOs provide emergency service

26
Ch. 12 IPM
  • Working with a PCO- licensed, certified,
    reputable - How to select
  • Talk to others
  • Make sure PCO is licensed or certified by state
  • Membership in professional organizations?
  • Insurance?
  • Do not use price as a deciding factor
  • Teamwork approach

27
Ch. 12 IPM
  • Working with a PCO- Teamwork
  • Contract - recordkeeping, summary reports
  • Inspection - prior to - need building plans and
    layouts of facilities and equipment-after
    inspection - PCO outline in writing
  • Treatment procedures- local health dept.
    requirements, training employees to recognize and
    minimize risks - mutual cooperation

28
Ch. 12 IPM
  • Pest Control Operator Methods - consider both
    safety and effectiveness
  • Repellents
  • Sprays - residual, contact
  • Controlling Rodents- trapping, glue boards,
    poisoning - PCO, fresh baits
  • Rodents limit travel distance to a maximum of 150
    feet for rats and 30 feet for mice

29
Video - Receiving and Storage
  • How to use a thermometer and take the
    temperatures of food?
  • How to accept or reject a shipment?
  • What are the types of storage?
  • How to store chemicals?

30
Ch. 13 Accident Prevention Action for
Emergencies
  • Accidents Defined
  • Causes of Accidents
  • Human Hazards
  • creating unsafe conditions ignoring obvious
    hazards
  • not paying attention to the job unsafe
    practices
  • Environmental Hazards
  • architectural and building features
  • furniture and equipment

31
Ch. 13 Accident Prevention Action for
Emergencies
  • The Safety Survey - see 13.1 pages 254-256
  • Accident Prevention Program
  • Built-In Safety
  • Correction of dangerous conditions
  • Providing safety features
  • Safety Training - National Safety Council-
    American Red Cross. local health, police, fire
  • Safety Supervision

32
Ch. 13 Accident Prevention Action for
Emergencies
  • OSHA- Occupational Safety Health Administration
    - since 1970 HCS
  • Define catastrophe
  • unannounced visits
  • penalties - minimum 5,000
  • post required OSHA notice
  • accident-prevention program that includes
    employee training

33
Ch. 13 Accident Prevention Action for
Emergencies
  • Foodservice Accidents and Prevention
  • Lacerations - Define
  • knives - sharp vs. dull
  • power-driven cutting equipment- guard devices,
    spring switch, be careful of jewelry, loose
    sleeves
  • glass- separate garbage container, proper
    stacking of glasses and cups, use proper ice
    scoops
  • nails, staples, and sharp edges

34
Ch. 13 Accident Prevention Action for
Emergencies
  • Burns - steam, water, surfaces, splattering
  • Hot-Food Preparation Areas
  • dry potholders-thermal gloves, importance of
    layout and planning
  • steam- handling of lids and removing pans
  • Deep Fryers at least 300 F, cool first to 100 F
  • Traffic Patterns
  • Burn Hazards to Patrons

35
Ch. 13 Accident Prevention Action for
Emergencies
  • Slips and Falls
  • Flooring hazards - wet spots, flooring materials
  • slip and fall hazards to patrons - signage
  • storage and ladder use
  • Other common accidents and injuries
  • door hazards, lifting hazards, tableside,
    electrical appliance, microwave ovens

36
Ch. 13 Accident Prevention Action for
Emergencies
  • Fires - more in foodservice than in any other
    kind of business operation
  • electrical - 1/3 of all accidental foodservice
    fires
  • arson, grease, smoking material fires, poor
    housekeeping leaves combustible material
    available to feed a fire

37
Ch. 13 Accident Prevention Action for
Emergencies
  • Fires - Fire protection equipment
  • Call fire department first
  • Classes A- Ashes, B-Boiling, C- Current, B/C for
    grease fires - discharges sodium bicarbonate or
    potassium bicarbonate - see page 266
  • regular inspections at least every six months or
    according to the local fire codes
  • automatic sprinklers most effective way to
    control fires

38
Ch. 13 Accident Prevention Action for
Emergencies
  • Taking action in an emergency
  • Legally, victim gives consent
  • at least one employee trained and certified in
    first aid, per shift - Heimlich maneuver, CPR
  • emergency phone numbers easily available
  • first aid kits

39
Ch. 13 Accident Prevention Action for
Emergencies
  • Taking action in an emergency cont.
  • Dont panic - remain calm
  • Call for help when it is clearly necessary
  • Be ready to give first aid
  • Keep the person comfortable
  • Keep people who are uninvolved away from the
    victim
  • Keep a record of the incident

40
Ch. 13 Accident Prevention Action for
Emergencies
  • First Aid in Emergencies
  • Heimlich, CPR
  • 4 to 6 minutes of oxygen deprivation from choking
    can cause brain damage- see pages 270-273
  • Importance of trained and certified persons
  • Cardiac Arrest
  • Lacerations - continuous pressure, raise above
    heart

41
Ch. 13 Accident Prevention Action for
Emergencies
  • First Aid in Emergencies - cont.
  • Burns - 1st degree least severe, 3rd degree most
    severe (get medical help immediately), chemical
    burns - call for medical help immediately
  • Falls - if person cannot get up, do not move
  • Poisoning - call Poison Control Center immediately

42
Ch. 13 Accident Prevention Action for
Emergencies
  • Chapter Summary
  • accident defined
  • importance of a well designed accident prevention
    program
  • importance of training and certification
  • Case in point - Grease Fire

43
Ch. 14 Crisis Management
  • Define a foodservice crisis
  • Identify 3 stages of crisis management
  • Discuss methods for establishing a crisis
    management plan
  • Identify methods of dealing with outbreaks of
    foodborne illness

44
Ch. 14 Crisis Management
  • Define Foodservice Crisis
  • Characteristics of a Foodservice Crisis
  • Escalating intensity
  • Media or regulatory scrutiny
  • Interference with normal operations
  • Reduced public image
  • Damage to bottom line

45
Ch. 14 Crisis Management
  • Define Crisis Management
  • Goals of Crisis management
  • Decrease likelihood of potential crises
  • Contain and resolve existing crises
  • Learn from crises experience

46
Ch. 14 Crisis Management
  • Effective Crisis Management - 3 stages
  • Preparation
  • Devise list of potential crises - use worst-case
    scenarios
  • Management and resolution of the crisis
  • evaluation during and after the crisis
  • Troubleshooting, Delegation, Standardized forms,
    communication (internal external)
  • see pages 280 and 282 of the text

47
Ch. 14 Crisis Management
  • Outbreaks of Foodborne Illness-Plan of Action
  • Obtain complete and reliable information
  • Evaluate the complaint
  • Deal positively with regulatory personnel and
    with the media

48
Ch. 14 Crisis Management
  • Dealing with Customers objectives
  • Prevention the problem from happening
  • if problem is real, keep it from growing,
    continuing, or recurring
  • to regain that customers goodwill and patronage
  • Do not accept or admit responsibility or liability

49
Ch. 14 Crisis Management
  • Obtaining information
  • Use standardized form, be polite, note times,
    allow to vent, and do not diagnose, interpret
    symptoms, or suggest treatment, follow-up contact
  • Evaluate complaint using HACCP food safety
    program - develop in-house policy regarding token
    gifts

50
Ch. 14 Crisis Management
  • Dealing with Regulatory Personnel
  • Know local regulations and notify
  • Develop a reputation as a responsible operator
  • Health Department is generally authorized to
  • take reasonable samples of suspect foods
  • prevent sale of suspect foods
  • require medical and laboratory examination of
    suspect employees- exclude suspects from
    foodhandling duties - extreme cases - order
    closing

51
Ch. 14 Crisis Management
  • Dealing with Media
  • Be cooperative, honest, and have your facts in
    order before you speak
  • Do not allow yourself to become provoked
  • Can use media to your advantage
  • see guidelines on page 287
  • Other crises - critical to have a plan in place
    before any crisis can occur

52
Ch. 14 Crisis Management
  • Security- written procedures given to all
    employees
  • use staff-team approach to create a series of
    checks and balances
  • do not chase thieves or risk injury
  • listen without interrupting to bomb threats
  • Natural Disasters- constantly reexamine crisis
    management plan for changes

53
Ch. 14 Crisis Management
  • Evaluating a Crisis
  • FBI-determine breakdowns in operations at each
    step
  • Questions
  • Were you satisfied with the way it was handled?
  • Was there something more that you could have
    done?
  • Were errors made in the handling of the crisis?
  • Was anything overlooked?

54
Ch. 14 Crisis Management
  • Chapter Summary
  • Effective crisis management involves 3 stages
  • Importance of identifying and training a crisis
    team
  • Importance of evaluation
  • Case in point - Foodborne illness

55
Food Operators Guide Paper Reminders
  • A foodservice facility is an it.
  • Position titles when associated with a specific
    person should be capitalized- Wayne Russell,
    General Manager
  • Spell check and grammar check tools do not always
    catch all errors- theyre vs. their
  • a.m. and p.m. are acceptable, AM and PM are not.
    Spell out street names-Avenue

56
Class Summary
  • Discussed Chapter 12 IPM, Ch. 13 Accident
    Prevention and Action for Emergencies, and Ch. 14
    Crisis Management
  • Briefly discussed Food Operators Guide paper

57
Assignment
  • Review Chapters 12, 13, and 14 and your notes.
    Assignment for next class is to reread Chapters
    15 and 16 of the Applied Foodservice Sanitation
    book.
  • Assignment 7 Food Operators Guide Inspection
    paper is due next Monday
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