Food Safety & Sanitation

Overview

Food safety and sanitation consisted of performing safety and sanitation audits of the kitchen/storage/cafeteria, performing test tray evaluations, measuring food temperatures, creating and delivering inservice education to food service employees as well as reviewing department policies, HACCP procedures and MSDS records. This module contains the module checklist as well as supportive evidence can be found below.

Food Systems Operation Audit

We performed a sanitation audit, which was followed up by an official sanitation and operations audit by EcoSure, the contract company working with the food management company at this facility. We were able to learn first hand all the items on the audit, and then follow up by witnessing an official audit take place. This allowed us to understand the hierarchy of critical offenses versus minor offenses. For example, we found missing signage, (a minor offense), while not noticing cracked utensils or how they are stored (critical offense). Critical offenses are related to direct food contact surfaces, while more minor offenses are not. The operations audit we performed can be found below.

Full Sanitation Audit and Writeup

Test Tray Evaluation

We conducted two test tray evaluations to determine the temperatures of patient trays at the time of service as well as the appearance, tray completeness and taste of each menu item. The pictures below showcase different kinds of trays and menu items for reference (these items were not evaluated).

Time Temperature Study

The time temperature study was initiated after our findings from the test tray evaluation. We found some temperature were out of range and therefore we initiated a full time temperature study of some hot and cold food items in the holding areas.

In-service Presentation & Evaluation

After performing a sanitation audit we were also able to observe EcoSure, a sanitation company, perform their audit as well. We had the opportunity to follow the inspector and food service manager and cook, and ask questions as they walked throughout the facilities. This was a great learning opportunity as it allowed us to understand some of the more salient points of the food code. Once the audit was performed I chose two topics for presentation during the October 2nd, 2018 department in-service meeting.

This is the full writeup of this in-service education and it included instructional materials and a quiz. This is the preceptor evaluation of this presentation.

Here I developed 3 flyers for employees.

Lesson Plan with Measurable Objectives

Lesson Plan

During October Department (Inservice) Meeting 1) introduce safety topics about knife handling, utensil cleaning, utensil storage, 2) explain proper food code procedures as they relate to the topics 3) show employee visual materials to reinforce points 4) administer quiz 5) go over quiz answers 6) retain quizzes.

Objectives

All employees will be able to correctly identify knife handling procedures, utensil cleaning and storage as evidenced by the quiz.

Outcomes

Each employee is required to receive education on the above topic and then take quiz. All the answers are then given to each employee to make sure they understand the correct procedures. All quizzes are then stored. All employees were able to take the quiz and the results are on file in the dietary office.

HACCP

For this section the textbookChapteron Safety,Sanitation andMaintenance was read and the 2013 Food Code was reviewed. Hazard Analysis and Critical Control Point (HACCP) is a “systematic approach to the identification, evaluation, and control of food safety hazards. A HACCP Plan is a written document which is based upon the principles of HACCP and which delineates the procedures to be followed. A HACCP System is the result of the implementation of the HACCP Plan and a HACCP Team is a group of people who are responsible for developing, implementing and maintaining the HACCP system (FDA.gov, 1997).”

At this facility the food service department employees policies and procedures for maintenance of these critical control points. For example, during receiving they move the frozen and refrigerated items into frozen and refrigerated storage first to prevent temperature fluctuations. Then they unload and store items that do not require refrigeration. Then, they use daily temperature logs for the dishwasher to maintain sanitary conditions in the dish room and they do temperature logs of hot and cold items before breakfast, lunch and dinner service to maintain food temperatures. Finally, they keep prepared foods in refrigerators, which also have temperature logs that are filled out daily to prevent food borne illness.

Sources

FDA.gov. (1997). HACCP Principles & Application Guidelines. Retrieved from      https://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm#defs. Page updated 12/19/2017

MSDS

The workplace hazards were identified and the chemical room was located. The material safety data sheets (MSDS) were located in the dish room of the food service department in a binder, which was located in a bin on the wall. Once located the binder was reviewed. It contained a table of contents and MSDS safety sheets for items in the chemical room.

 

 

Safety & Sanitation Worksheet

This is the full Safety and Sanitation Worksheet, which includes the Safety in Food  Service Operations information.