209th RSG

Applied Food Sanitation

Refresher Training

FY 2010

1

FOOD SERVICE SANITATION

16 HOUR COURSE

70% FOR REFRESHER CERTIFICATION

50 QUESTION MULTIPLE CHOICE TEST

2

Course ContentSanitation Terms

Hazards To Safe Food

Factors That Lead To Food-Borne Illness

Food Protection

Cleaning And Sanitizing

Insects and Rodents3

Content (Continued)

Sanitation Inspections

Field Food Service Sanitation

Food Service Safety

Dining Facility Fire Prevention

HACCP4

WhyStudy Sanitation?

5

WHY STUDY SANITATION?Modern processing and excessive food

handling increase the opportunity for

contamination

Sanitation is the most cost effective

means available to the military for

preventing disease and improving the

Soldiers well being

The number one reason – Protect the

health of the soldier.

6

Why Study Sanitation?

Good personal hygiene is a critical measure against food borne illnesses

Protect food service workers – the food service manager is obligated to protect customers andworkers

Legal Obligation : Federal, state and local gov. Agencies set regulations to protect the public

The Army has a similar system called the TB Med 530 7

8

Impact of Foodborne DiseasesPerception vs. Reality

Impact of Foodborne DiseasesPerception vs. Reality

76 million contract foodborne illnesses

5,000 fatalities each year

Active Army Reported Major Food & Waterborne Illness (1 Jan 98-31 Dec 99)

Army Medical Surveillance Activity

199819992-Yr Total

0

50

100

150

200

250

300

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VOMITINGFEVERFEVER

ABDOMINAL PAIN DIARRHEA

DIARRHEA

DEFINITIONS

CLEAN: Free of visible soil.

SANITIZE: To reduce the number of micro-organisms to a safe level.

STERILIZE: To make free of microorganisms.

9

SPOILED- 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.

10

PERISHABLE FOOD

Any Food That Will Rapidly Spoil

11

Any food capable of supporting the rapid growth of bacteria

POTENTIALLY HAZARDOUS FOOD(PHF)

12

TEMPERATURE DANGER ZONE (TDZ)

Temperature range at which bacteria multiply rapidly from 40 to 140 degrees F.

Safe temperature range.– Below 40 degrees F or above 140

degrees F.

13

FOODBORNE 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 .

14

FOODBORNE INFECTION- Living microorganisms transmitted by food; grow and cause disease in humans.

FOODBORNE INTOXICATION- Microorganisms produce toxins in food which people then eat.

15

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

16

CROSS-CONTAMINATION

CROSS-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.

17

BACTERIA- 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. 18

FOOD 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.

19

WHOLESOME

In sound condition, clean,

free, from adulteration and

otherwise suitable and safe

for human consumption.

20

HACCP Hazard Analysis Critical Control Points

A Systematic approach to the identification, evaluation, and controlof food safety hazards.

21

Questions?

22

Haz

ards

to

Saf

e Fo

od23

Hazards to Safe Food

HAZARDS TO SAFE FOOD

ALLERGENS

BIOLOGICAL AGENTS

CHEMICAL AGENTS

PHYSICAL AGENTS

24

HAZARDS TO SAFE FOOD

FOOD ADDITIVES ARE NOW CLASSIFIED AS ALLERGENS NOT CHEMICAL HAZARDS.

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

NITRITES AND NITRATES

SULFATES AND SULFITES.

25

CHEMICAL HAZARDS

PESTICIDE MISUSE IS ONE WAY TO CONTAMIMINATE FOOD.

APPLYING PESTICIDES WITH FOOD EXPOSED.

PESTICIDES USED ON THEM WHEN THEY ARE GROWING.

ACIDIC LIQUIDS IN GALVANIZED CONTAINERS

HEAVY METALS:

*COOKING ON REFRIGERATOR SHELFS

*LEAD-BASED PRODUCTS (CRYSTAL, FLATWARE)

26

CHEMICAL 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 SANITIZERS

MUST BE APPROVED BY THE EPA FOR FOOD SERVICE

27

PHYSICAL HAZARDS

ANY 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 hazard

28

BIOLOGICAL HAZARDSBACTERIA

VIRUSES

MOLDS

YEASTS

PARASITES

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BACTERIA-Bacteria are single-celled

microorganisms

CAUSE:

Food-Borne Infection

Food-Borne Intoxication

Food Spoilage

BACTERIA CAN GROW VERY QUICKLY30

BACTERIA CAN GROW QUICKLY WITH:

FOOD (High in protein)

TIME (4 Hours)

RIGHT TEMPERATURE

MOISTURE

31

BACTERIA

Bacteria 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.

32

Acronym 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.

33

GROWTH OF BACTERIA

Time START 15

min 30

min 45

min 1

hour 2

hours 3

hours 4

hours

NUMBER OF BACTERIA

1 2 4 8 16 256 4096 65,536

34

BACTERIAL GROWTH PHASES

NUMBER OF BACTERIA

TIME

LAG PHASE

LOG PHASE

STATIONARY PHASE

DECLINE PHASE

35

4 hours

BACTERIA SPORES

A spore is a protein-enriched protective shell that bacteria form when in the TDZ to long.

This helps protect them from heat and freezing.

36

VIRUSES

Viruses 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.37

VIRUSES-(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.

38

FUNGUS FAMILY

MOLDS

YEASTS

39

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.40

YEASTSGenerally 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.

41

PARASITESRequire a living host for at least one stage of their life

cycle

Can cause a variety of symptoms

Types of Parasites:

(a) Single celled-Protozoa’s

(b) Multi-celled – trichina worms, roundworm, tapeworm, flukes

42

QUESTIONS?

43

FACTORS THAT LEAD TO FOOD-BORNE ILLNESSES

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WHAT CAUSES FOODBORNE DISEASE

Failure 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.

45

WHAT 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.

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Foodborne Disease Threat- Bacteria

Majority 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.

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INFECTION: Ingestion of disease producing bacteria. Causes flu-like symptoms: fever, headache, nausea…

Laboratory examination of vomit or suspected food will give type of organism.

TYPES OF INFECTION: Salmonella, poultry, poultry salads, eggs/egg products like custards and sauces.

Sliced melons and raw sprouts.

Forms no spore, is facultative.

FOODBORNE DISEASE THREAT con’t..

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FOODBORNE DISEASE THREAT - INFECTION CONT.

Listeria: associated with unpasteurized milk,cheeseice cream and RTE foods. Forms no spores and is facultative.

Camphylobacter: associated with unpasteurized milk,dairy products, raw poultry, non-chlorinated andfecal contaminated water.Forms no spores.

49

FOODBORNE DISEASE BY INTOXICATION

Foodborne 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. 50

FOODBORNE 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.

51

Comments?

52

53

Food Protection

INSPECT PERSONNEL

Prior 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. 54

SANITARY FOODHANDLERS

Personnel pass a daily inspection.

Employees wear proper uniforms

Hair restraints

No jewelry, (nose, tongue, and lip rings, etc.)

55

No 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.

56

PERSONAL HYGENE

Finger nails will be clean!

Natural and to the fleshy tip of the finger.Absolutely no finger nail polish will be worn!

57

HEALTHY FOODHANDLERSCHECK FOR:

Skin disease.

Diarrhea illness.

Burns, boils, or cuts.

Refer to the Installation Medical Authority (IMA).

58

WASH 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. 59

WEARING HAIR RESTRAINTS

Wear headgear that contains hairs

to includes beards, and shaving

profiles.

Employees should not handle food

without effective hair restraints.

60

SMOKINGHand 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. 61

PROBLEMS?

62

Cleaning and Sanitizing

63

FOOD PROTECTION MEASURES

Avoid unnecessary hand contact with food.

Handle food with clean utensils.

Insure hand washing in garrison and field.

64

OBTAIN ALL FOOD ITEMS FROM APPROVED SOURCES

Veterinary activity inspects food.

Milk-pasteurized in 1/2 pint,1 pint, or bulk.

No home canned foods.

65

CLEAN-AS-YOU-GO

When 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.

66

THERMOMETERS

BIMETALLIC

EQUIPMENT

ZONE THERMOMETER

MERCURY THERMOMETER

ALCOHOL THERMOMETER

APPROVED

NON-APPROVED

67

CALIBRATING THERMOMETER

Ice Point Method

Boiling Point Method

Screening Method68

Calibrating Thermometers

The ice point method is the most accurately and commonly used

Use 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.

69

FOLLOW APPROVED FOOD STORAGE METHODS

Proper storage prevents product

deterioration. It also prevents growth of

organisms.

Lighted storage areas are recommended.

Rotate: First-In, First-Out.70

FOLLOW APPROVED FOOD STORAGE METHODS (Cont’d)

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.

71

FOLLOW 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.

PHF’s must be rapidly cooled for refrigerated storage. 72

FOLLOW APPROVED FOOD STORAGE METHODS

(Continued)

Two hours to cool PHF’s to 70 Degrees F.

An additional 4 hours to cool food to 40 Degrees F (6 Hours total).

73

COOLING 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 .74

FOLLOW APPROVED FOOD STORAGE METHODS-(Continued)

Submerge the cooling containers in an ice bath

Placing food in shallow containers

Placing food in pre-chilled pans

Immersing containers in circulating or cold running water

Placing in several refrigerators

Slicing or layering products

METHODS FOR RAPID COOLING:

75

FOLLOW 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 FOODS

76

FOLLOW 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 STORAGE

77

INSPECT LOCALLY STORED ITEMS

Check dry goods for contamination

Check canned goods carefully

LEAKER

SPRINGER

SWELLER 78

INSPECT LOCALLY STORED ITEMS

(Continued)

Inspect MRE’s carefully prior to

eating.

Frozen MRE’s must not be allowed

to thaw until they are to be

consumed. 79

Time-Temperature Indicator

TTI labels and TTI comparator Used to monitor the storage conditionand quality Of MRE’s

Center darkens with time and temperature

80

Time Temperature Indicator

There 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 MRE’s.

The MRE’s should not be automatically discarded!

81

INSPECT LOCALLY STORED ITEMS (Continued)

Frozen foods

Fresh fruit and vegetables

Meat and poultry

Milk and dairy products

Bread and bread products

PERISHABLES

82

PRACTICE APPROVED THAWING PROCEDURES

Using 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.

83

FOLLOW SANITARY FOOD PREPARATION MEASURES

Only qualified personnel should prepare food

Always prepare food with the least possible manual contact

If you must mix an item with your hands, wear disposable gloves

Always disinfect FF&V IAW local policy

FF&V may contain human parasites84

FRESH 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.

85

FOLLOW SANITARY FOOD PREPARATION MEASURES-

(Continued)

Educate your cooks about product internal temperatures.

Recipe cards indicate the cooking time, and internal temperature.

86

FOLLOW SANITARY FOOD PREPARATION MEASURES

All other PHF’s Beef Poultry,stuffing and stuffed

meats Pork Fish Leftovers Ground beef Flaked Fish

ITEM MINIMUM SAFE INTERNAL TEMPERATURE

145 Degrees F

145 Degrees F

165 Degrees F

155 Degrees F

145 Degrees F

165 Degrees F

155 Degrees F

155 Degrees F87

FOLLOW 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.

88

FOLLOW SANITARY FOOD PREPARATION MEASURES

Made to order

Prepared

SANDWICHES

89

FOLLOW SANITARY FOOD PREPARATION MEASURES

May 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:

90

FOLLOW SANITARY FOOD PREPARATION MEASURES

May not use leftovers to make these types

Type I- Hot: May be kept 5 hours

Type II- Frozen: May be kept 60 hours after thawing

Type III- Chilled: 7 days at 40 Degrees F

Prepared sandwiches

91

SANITARY FOOD DISPLAY & SERVICE

Food is displayed to prevent contamination by diners.

Milk dispenser tubes cut diagonally ¼”.

Condiments in individual packages.

Ice dispensed by employees or automatic dispensers.

Sneeze guards “MUST” be used on salad bars and on steam tables.

92

USE LEFTOVERS CAREFULLY

Progressive cooking

Small batch preparation

REDUCE QUANTITY BY:

93

Use Leftovers Carefully (Continued)

Hard-Skinned fruits.

Unopened commercially packed Non-PHF’s.

CERTAIN FOODS MAY BE RETRIEVED:

94

Use Leftovers Carefully(Continued)

Non- PHF’s may be retained.

PHF’s may be retained provided they were protected from contamination.

Creamed meats and gravies should not be retained at all.

PHF’s May be retained for 24 hours cold and 5 hours hot and re-offered one time.

95

Use Leftovers Carefully (Continued)

PHF’s that have been exposed to

diners may not be retained.

Label all leftover PHF’s with the

date and time the item was

removed from service.

Do not Freeze leftovers.96

PROTECT FOOD FROM CONTAMINATION DURING

TRANSPORTATION

Insure 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.

97

STORE AND USE POISONOUS AND TOXIC

MATERIALS WITH EXTREME CARE AND “CAUTION”

Always 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.

98

USE PROPER CLEANING MATERIALS

Plastic handled brushes

Disposable towels

Reusable towels

Sponges

Steel wool

Wooden handled brushes

SOS pads

DO USE: DO NOT USE:

99

THREE SINK METHODCLEAN SINKS

ROUGH CLEAN

WASH

RINSE

SANITIZE

AIR DRY100

SANITIZINGHeat- 171 degrees F for 30 seconds

Heat (Field)- 180 degrees F. / 30 Seconds

Chemicals- 75 to 110 degrees F for 1 minute

Immersion, Spray or Wipe

Chlorine- 100 PPM for 15 sec. 200 PPM

Iodine- 12.5 - 25 PPM for 30 sec.

25-50 PPM

Quarternary

Ammonia- 200 PPM 200 PPMMUST USE TEST PAPER WITH CHEMICALS 101

MECHANICAL DISHWASHING

MACHINES

Water temperature in final rinse is 160 degrees F.

Soap reservoir is filled.

Follow the manufacturer’s instructions for cleaning the dishwasher.

Must be cleaned at least once per day.

102

CLEANING PROCEDURES

Clean 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. 103

PREMISES

OUTSIDE OF THE FACILITY IS CLEAN

AND FREE OF NUISANCES.

EXCESS TRASH WILL ATTRACT

RODENTS AND FILES.

104

105

IS IT BREAK TIME YET????

Insects and Rodents

106

THREE BASIC PRICIPLES OF PEST CONTROL

Keep them out by pest proofing the

facility.

Maintain good housekeeping

practices to remove attraction to

pest and harborages.

Establish a good eradication

program.107

COCKROACHES

Can be found anywhere in the dining

facility.

Transmit disease causing organisms to

food.

Affect soldier impression of sanitation

within the facility. 108

AMERICAN COCKROACH 109

BROWN-BANDED COCKROACH

110

111

112

GERMAN COCKROACH 113

ORIENTAL COCKROACH114

DETECTING THE PRESENCE OF COCKROACHES

Turn on the lights and watch them

run.

Oily, musty odor.

Roach droppings: small, dark, round

specks about 1 mm. 115

CHARACTERISTICS OF COMMON RODENTS

Can 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.

116

DETECTING THE PRESENCE OF RODENTS

Droppings

Grease or rub marks

Gnawing

Tracks

117

HOUSEFLY

Screens 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 CARRIERS

CONTROL MEASURES:

118

ANTS

WILL FIND SPILLS

NUISANCE

CONTROL BY GOOD SANITATION

119

MOTHS AND BEETLES

May 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. 120

PESTICIDES

Only 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.”121

BIRDS

Attracted to spills outside facility.

Control them by keeping garbage

covered and cleaning all spills

immediately.

The engineers can screen openings

to prevent roosting.122

ANIMALSGuide Dogs

Military Dogs on official duty

Fish in aquariums

123

SANITATION INSPECTION

Comprehensive 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. 124

SELF-INSPECTION PROGRAM

Use the DA FORM 5162-R as a guide.

You will not identify sanitation

defects unless you look for them.

125

Self Inspections

Formal written self inspection sheet.Should be completed on weekly basisand maintained for 1 year.

Informal inspection sheet should be completed daily.

126

127

Nice

Field Food Service Sanitation

128

FIELD FOOD SERVICE

Same basic requirements

Must have adequate refrigeration

if using UGR-A ration

Proper use of insulated food

containers

Food will be held for no longer

than 4 hours 129

FIELD FOOD SERVICE (CONTINUED)

30 METERS FROM CLOSEST TENT

SOAKAGE PIT SIZE DEPENDS ON

NUMBER OF PERSONNEL BEING

SUPPORTED

130

Layers 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 activity

131

Water-- -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.

132

Water Trailer Inspection

Check: Manhole gasket

Drain plugInteriorSpigots

Water trailers should be inspected;

-Every six months by PM personnel

-Before deployment or field training

-Quarterly by Unit Personnel

133

--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.

134

FIELD FOOD SERVICEIODINE TABLETS

FM 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.

135

Camouflage Paint - Field

May be worn!

Limited to only food serving and basic site clean up.

Disposable gloves will be worn.

Camouflage Paint -Field

Will not be worn while:

Preparing food, washing or sanitizingfood equipment or doing KP.

136

FIELD FOOD SERVICEFIELD LATRINES

Latrines 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

137

Field 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

138

HAND WASHING

SAME REQUIREMENTS AS

GARRISON

HAND WASHING STATIONS WITHIN

TEMPER TENTS

FOR KITCHEN STAFF ONLY

SEPARATE HAND WASHING

STATION OUTSIDE OF LATRINES 139

Construction/RemodelingDining Facility

Air Gaps or backflows are required to prevent contamination of drinking water.

This is the most effective means to prevent contamination.

140

DINING FACILITY SAFETY

AR385-10, The Army Safety

Program

AR 385-40, Accident Reporting And

Records

DA FORM 285, Accident Report

REFERENCES:

141

CAUSE OF ACCIDENTS

HUMAN HAZARD

ENVIRONMENTAL HAZARD

142

ACCIDENT PREVENTION

Construction correcting dangerous conditions.

Equipment properly Utilized.

Supply special safety equipment.

BUILDING-IN SAFETY:

143

ACCIDENT 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:

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ACCIDENT 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):

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Dining Facility Fire Prevention

Training and prevention

assistance from the installation

fire Marshall.

REFERENCE: AR 420-90

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TYPES OF FIRES

CLASS 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.

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THE FIRE TRIANGLE

OXYGEN

HEAT

FUEL

In order to have fire three things must be present:

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HACCP

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HACCPHazard Analysis Critical Control Point

Pioneered in the 1960’s 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.

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DefinitionsCCP 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. 151

H A C C P Principle 1. Conduct Hazard Analysis

Examine your menu: Identify PHF’s 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. 152

HACCPHazard Analysis Critical Control Point

Principle 3. Establish critical limits-Minimum internal product temperature thatPHF’s 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. 153

H A C C PHazard Analysis Critical Control Point

Principle 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.

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HACCPHazard Analysis Critical Control Point

Principle 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.

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Questions?

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.