Sanitation practices and infection control

Question 1

Dishwashing: Hand-washing procedure

Answer 1

Pre-Rinse
Wash
Rinse
Sanitize
Air Dry

Question 2

Dishwashing: machine washing procedure

Answer 2

Washing Temps
Pre-wash - 110-140 F
Wash - 140-165 F
Rinse - 165-180 F

Sanitizing
Heat sanitize - ≥170 for at least 30 sec or 180 for 10
Chemical - Cl ( 50 ppm), I (12.5 ppm), or quaternary ammonium (quats) (220 ppm)

Question 3

Occupational Safety and Health Act (OSHA)

Answer 3

ensure safe working conditions; rules or guidelines must be followed based on workplace operation; inspections occur when

1. employee files complaint r/t safety
2. random check
3. serious injury or death

Question 4

Material Safety Data Sheet

Answer 4

Identifies chemical and hazard warnings of chemicals used in fs facility. OSHA requires employers to have a program to communicate chemical hazards to employees

Question 5

Environmental Protection Agency (EPA)

Answer 5

evaluates water and air quality

Question 6

State and Local health departments

Answer 6

examine fs areas for cleanliness, etc.

Question 7

NSF International

Answer 7

fmly, National Sanitation Foundation; main organization that makes certian that sanitation standards are met when fs equipment is constructed and assembled; also, concerned with how easily equipment can be cleaned and sanitized.

Question 8

Underwriters Laboratories (UL)

Answer 8

main agency that certifies equipment meeting established electrical, design, and structural standards for safety to ensure the equipment will operate in a safe manner; UL mark on equipment indicates equipment has met standards.

Question 9

Hazard Analysis Critical Control Points (HACCP)

Answer 9

1. assess hazards at each step of operations
2. establish critical control points (CCP)
3. set requirements at each CCP
4. set procedures and monitor CCP
5. determine corrective action for deviations
6. establish verification procedures
7. establish record-keeping and documentation procedures

TJC regulation criteria includes:

1. controlled traffic through fs areas
2. walk-in coolers must be able to be opened from the inside
3. food and non-food goods are labeled
4. water pipe units are properly insulated

Question 10

Class A Fire

Answer 10

combustible (wood, paper, etc); symbol = triangle with “A”

Question 11

Class B fire

Answer 11

flammable liquids; symbol = square with “B”

Question 12

Class C Fire

Answer 12

Electrical; symbol = circle with “C”

Question 13

Class K Fire

Answer 13

Combustible cooking; Symbol = “K”

Question 14

Class A exstinguisher

Answer 14

Water, stored pressure, multipurpose dry chemical

Question 15

Class AB exstinguisher

Answer 15

stored pressure, aqueous film-forming foam

Question 16

Class BC exstinguisher

Answer 16

dry chemical, CO2

Question 17

Class ABC exstinguisher

Answer 17

multipurpose dry chemical

Question 18

Class K exstinguisher

Answer 18

for use on class K fires

Question 19

Accident procedure

Answer 19

1. nature of accident–what occurred and any resulting injury
2. date and time of accident
3. location of the accident