Safety Guidelines

Question 1

CBOT Code 4175

Answer 1

Minimum standards of infection control. Use standard precautions including:

1) Hand hygiene
2) Personal protective equipment
3) Respiratory hygiene/cough etiquette
4) Patient care equipment and environment care

Question 2

4 Infection Control measures re: kitchen/food activities

Answer 2

1) Hand sanitation procedures are followed
2) Persons who are ill cannot be involved in food prep
3) Leftover food not to be consumed
4) Proper heating/cooling temps adhered to

Question 3

Proper heating/cooling temps for food

Answer 3

• Refrigerators are below 41 degrees F
• Use food thermometer to ensure food is safe internal temperature
• Rest time for meat continues the cooking process to destroy germs

Temps:
• Poultry, stuffing, leftovers, casseroles = 165 degrees
• Beef/Pork/Lamb/Egg Dishes = 160 degrees
• Steak/Roast/Chops/Pork/Ham/Fish = 145 degrees / 3 min rest
• Eggs = until yolk and white are firm
• Crustaceans, Scallops = until opaque
• Shellfish = until shell opens

Question 4

Supplies and equipment to be placed in sink and disinfected:

Answer 4

• Dirty toys
• Dirty manipulatives
• Dirty utensils
• Dirty misc. supplies

Question 5

Technique to disinfect supplies:

Answer 5

1) Scrub in warm, soapy water with brush in crevices
2) Rinse in clean water
3) Follow with soak in 1 Tbl bleach to 1 gal water if submersible (use spray bottle if not submersible)
4) Remove from bleach solution and air dry
* *Or, can use a dishwasher if available••