ICEV: Food Sanitation: Insects & RodentsProduction Coordinator Sara Marshall Graphic Designer Melody Rowell Assistant Brand Manager Amy Hogan Brand Manager Megan O’Quinn V.P. of

Week 3: Food Tech

Assignment1:

Daily work: Complete daily entries for week 3 of your food journal that we started during week 1. Submit to the week 3 food journal post on 4/9.

Assignment 2: Meal challenge: You are to plan 1 meal (submit your menu to google classroom meal plan post) prepare said meal for your family. Please take pictures of your finished product, you preparing it..etc and upload them also(your choice...slide doc..whatever) and do a 1 paragraph summary over how it all worked out for you!

Assignment 3:

ICEV: Food Sanitation: Insects & Rodents

Use the attached powerpoint to help with terms, worksheet, and assessments Define the following words in your own words and then look up the correct definition. Create flash cards for each(you can use quizlet and upload that to google classroom) Clean Sanitary Silent Control System Electronic Fly Killers Anticoagulant Rodenticide Rat Zapper Complete worksheet and assessments in icev online or the printed ones attached.

Objectives

1. To identify food sanitation inspection standards.

2. To recognize appropriate cleaning compounds for specific cleaning operations.

3. To show types of pests in the food industry.

4. To list procedures for insect and rodent control.

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Main Menu

• Cleaning & Sanitation• Pests

3

Cleaning & Sanitation

Sanitation

• Is the process of reducing the number of microorganisms on a cleaned surface to safe levels– clean is absence of visible soil and food residue

• Ensures conditions which are favorable for good health

• Protects the consumer from foodborne illnesses related to disease-producing organisms

5

Sanitation Regulations & Standards

• Are as follows:– surfaces must be cleaned as often as

necessary– insect control devices cannot be near

exposed food or clean equipment and surfaces

– businesses must eliminate pests with routine inspections of premises and shipments

– some standards vary state to state

6

Fun Fact: You can find your state’s standards at:http://www.foodsafety.gov/about/state/

Inspections

• Are conducted by U.S. Health Department officials

• Are on-site, announced or unannounced examinations to ensure food service establishments are meeting Health Code food safety requirements

• Can be failed– consequences include:

• notice of violation• monetary fines• closure of establishment

7

Meeting Requirements

• Ensures an establishment will pass inspection

• Can be achieved through practical cleaning techniques and supplies, such as cleaners and sanitizers

8

Cleaners & Sanitizers

• Are:– usually economical– able to dissolve food solids– easily measured– stable during storage– convenient – safest when nontoxic

and noncorrosive

9

Approved Sanitizers

• Must have a label stating:– EPA registration number– chemical may be used on food contact

surfaces– does not require a

potable water rinse– the product will actually

sanitize

10

Chlorine

• Is a strong disinfectant used in household disinfectants and cleaners

• Is used in the following ways:– as an antimicrobial pesticide– to clean mold and mildew– to keep clothes white

11

Chlorine Advantages

• Include:– kills variety of microorganisms – not affected by hard water– does not stain– inexpensive

12

Chlorine Disadvantages

• Include:– toxic if consumed– highly corrosive– causes irritation to the skin and eyes– less effective with higher pH– strong odor– less effective with

organic material– short shelf life

13

Iodine Compound

• Is a brown, surface-active disinfectant• Is used in the following ways:

– to disinfecting water– as household cleaning products– as a topical disinfectant

14

Iodine Advantages

• Include:– not affected by hard water– nontoxic in small quantities– does not cause skin irritation– noncorrosive– versatile– long shelf life

15

Iodine Disadvantages

• Include:– cannot be used at temperatures above 120°F

(49°C)– less effective with a pH 7.0 or above– stains some plastics and porous surfaces– does not fight bacteria well– relatively expensive

16

Ammonia Compound

• Is a pungent smelling solution used as a cleaning fluid

• Is one of the most commonly produced industrial chemicals in the United States

• Is used in the following ways:– as industrial-strength cleaning

solutions– as a degreaser– as a water purifier

17

Ammonia Advantages

• Include:– not heat reactive– eliminates present odors– fights a wide variety of microbes– works well with wide pH range

18

Ammonia Disadvantages

• Include:– toxic– corrosive– skin irritant– pungent odor– reactive with soaps– forms a film if not rinsed thoroughly– no effect on the tuberculosis virus and others– does not work well with hard water salts

19

Acid Anionic Surfactant

• Is a surface-active agent• Is used extensively in the industry

setting• Is widely used as:

– laundry soap– dishwashing liquids– shampoos

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Acid Anionic SurfactantAdvantages

• Include:– fights a wide range of

microbes– fights bacteriophages and

most yeast strains– user friendly– works well with organics and

hard water

21

Acid Anionic Surfactant Disadvantages

• Include:– works only with acidic pH levels, ranging from

1.9 to 2.2– foaming problem– does not fight spore-forming organisms– corrodes metal and stainless steel

22

Cleaners & Sanitizers Safety

• Tips include:– avoid direct skin contact

• wear gloves when handling cleaners

– do not store cleaners near food processing equipment

– do not smell a cleaning agent to determine sanitizer type

– immediately call 911 or local poison control center if poisoning occurs

23

Pests

Pests

• Are destructive creatures– most common are insects and rodents

• Must be eliminated by anyone handling food using the proper procedures

• Damage results in several billions of dollars each year

• Carry various diseases

25

Common Pests

• Are:– cockroaches– flies– ants– pantry pests– rats and mice

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• Can hide in crevices and cracks due to their flat bodies

• Are known carriers of salmonella• Are sensitive to light• Prefer the dark• Signs of presence include:

– stains from their droppings– musty odor– egg cases – scurry when lights are turned on

Cockroaches

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Flies

• Have a great sense of smell, which attracts them to food and waste

• Generate germ-infested stomach fluid to help break down food when eating

• Spread disease through:– body wastes– feet and hairy legs– manner of feeding

28

Ants

• Feed on sweets and fats• Contaminate anything they touch• Carry filth and food waste

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Pantry Pests

• Include:– bran beetles– weevils– flour and meal moths– silverfish– firebrats– cereal mites– hide beetles– larder beetles

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Pantry Pests

• Feed on items stored in the pantry• Signs of presence:

– webbing– clumped food particles– holes in food or

packaging

31

Rats & Mice

• Can squeeze through very small spaces– a 1/2 inch crack is enough space for a young

rat or mouse to crawl through• Signs of presence:

– droppings – gnawed wood

• Move along walls• Spread diseases through:

– fleas they carry– urine and feces

32

Common Pest-Carried Diseases

• Include:– salmonellosis– leptospirosis– murine typhus– typhoid– dysentery– infantile diarrhea– strep and staph

infections

33

Defenses Against Pests

• Include:– keeping all windows and doors shut– properly sanitizing inside and outside surfaces– cleaning garbage cans and keeping them

covered– providing proper food

storage– cleaning up spilled

food quickly– sealing all cracks and

crevices34

Tools for Control of Insects

• Include:– silent control systems

• UV light attractant to capture flying insects on an adhesive board

– electronic fly killers• ultraviolet (UV) light attractant to

an electrocuting grid; also known as zappers

– FDA recommended Air Curtains

35

Control of Rodents

• Include:– poisons– anticoagulant rodenticide (blood thinning rodent killer)

• most commonly used• apply along walls or behind structures• not to be consumed by humans

– rat zappers• electric shock kills the rodent without suffering

– trapping• slow, nontoxic method• place along walls or behind structures; never

place out in the open36

Professional Exterminators

• Are needed when simple pest control measures do not seem to repel or eliminate the pest problem

• Are licensed to administer federally regulated chemicals

37

Acknowledgements• ACTRON, Inc.; www.actroninc.com• The Curriculum Center for Family Consumer Science; Texas Tech University;

www.hs.ttu.edu/ccfcs• Do It Yourself Pest Control; www.doyourownpestcontrol.com• Instructional Material Service, IMS; Texas A&M University• Mindy Brashears, Ph.D. Department of Animal Science and Food Technology; Texas

Tech University• U.S. Department of Health and Human Services; Food and Drug Administration;

www.cfsan.fda.gov• New York Department of Health;

https://www.health.ny.gov/environmental/emergency/chemical_terrorism/ammonia_tech.htm

• Alabama Department of Public Health; https://www.adph.org/environmental/assets/CleanAndSanitize.pdf

• Clemson University; Food Safety Site; 2012; http://www.foodsafetysite.com/educators/competencies/foodservice/cleaning/cas1.html

• University of York; http://www.essentialchemicalindustry.org/materials-and-applications/surfactants.html

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Acknowledgements

39

Production CoordinatorSara Marshall

Graphic DesignerMelody Rowell

Assistant Brand ManagerAmy Hogan

Brand ManagerMegan O’Quinn

V.P. of Brand ManagementClayton Franklin

Executive ProducerGordon W. Davis, Ph.D.

CEV Multimedia, Ltd.©MMXV

S TUDENT

AS S E S S M ENT

Accompanies: Food Sanitation: Insects & Rodents 1

Directions: Answer the following questions.

1. Which of the following is NOT a consequence of failing an inspection?

A. Closing of establishment B. Paycheck cut C. Fine D. Notice of violation

2. Which cleaning compound is noncorrosive?

A. Iodine B. Chlorine C. Ammonia D. Acid anionic surfactants

3. Who must perform official inspections?

A. Restaurant owners B. Pests C. U.S. Department of Health D. Anyone

4. Which of the following is NOT a suggested safety tip for handling cleaners and

sanitizers? A. Do not store cleaners near food processing equipment B. Call 911 if poisoning occurs C. Avoid direct skin contact D. Smell a cleaning agent to determine sanitizer type

5. Sanitation protects the consumer from which of the following?

A. Dirt B. Foodborne illnesses C. Inspectors D. Cleaners and sanitizers

Food Sanitation: Insects & Rodents - Cleaning & Sanitation

S TUDENT

AS S E S S M ENT


Directions: Answer the following questions. 1. Gnawed wood is a sign of presence for which of the following pests?

A. Pantry pests B. Cockroaches C. Rats and mice D. Ants

2. Which of the following is NOT a way to defend against pests?

A. Keeping windows and doors shut B. Never cleaning the garbage cans C. Sealing cracks and crevices D. Cleaning up spilled food quickly

3. Which of the following senses do flies use to find food and waste?

A. Sight B. Taste C. Hearing D. Smell

4. Which of the following is NOT a common pest-carried disease?

A. Mono B. Typhoid C. Staph Infection D. Dysentery

5. Which of the following is the type of light used in silent control systems and

electronic fly killers to attract insects? A. Infrared B. Ultraviolet C. Visible D. Gamma

Food Sanitation: Insects & Rodents - Pests

S TUDENT

AS S E S S M ENT


Directions: Answer the following questions. 1. Which of the following is NOT a suggested way in which chlorine cleaners should

be used? A. Antimicrobial pesticide B. Keeping clothes white C. Aiding in bleaching hair D. Cleaning mold and mildew

2. Who must administer federally regulated chemicals?

A. Anyone B. Children C. Other rodents D. Professional exterminators

3. Which of the following means to be free of harmful microorganisms and other

harmful substances? A. Clean B. Sanitary C. Healthy D. Dirty

4. Which of the following is a characteristic of safe cleaners?

A. Nontoxic and noncorrosive B. Colorful C. Pleasant smelling D. Heats quickly

5. Which cleaning compound has a foaming problem?

A. Iodine B. Ammonia C. Acid anionic surfactants D. Chlorine

Food Sanitation: Insects & Rodents - Final Assessment

S TUDENT

AS S E S S M ENT


6. Which of the following means of pest control are recommended by the FDA for insect prevention?

A. Air curtains B. Poisons C. Sanitation D. Zappers

7. Which method of controlling rodents is the safest but also the slowest?

A. Trapping B. Poison C. Lights D. Zapping

8. In which of the following ways do flies NOT spread disease?

A. Body wastes B. Feet and hairy legs C. Flying through the air D. Manner of feeding

9. Electronic fly killers are also known as which of the following?

A. Trappers B. Catchers C. Zappers D. Containers

10. Which cleaning compound eliminates odor?

A. Iodine B. Ammonia C. Acid anionic surfactants D. Chlorine

Food Sanitation: Insects & Rodents - Final Assessment

Food Sanitation: Insects & Rodents -Student Notes


Directions: Fill in the blanks. Cleaning & Sanitation Segment 1. Sanitation • Is the process of reducing the number of microorganisms on a cleaned

surface to safe levels – clean is _____________ of visible soil and food residue

• Ensures conditions which are favorable for good health • Protects the consumer from _____________illnesses related to

disease-producing organisms 2. Sanitation Regulations & Standards • Are as follows:

– surfaces must be cleaned as often as necessary – _____________control devices cannot be near exposed food or

clean equipment and surfaces – businesses must eliminate pests with routine _____________of

premises and shipments – some standards vary state to state

Fun Fact: You can find your state’s standards at: https://www.foodsafety.gov/about/state/ 3. Inspections • Are conducted by U.S. Health Department officials • Are on-site, announced or unannounced examinations to ensure food

service establishments are meeting Health Code food safety requirements

• Can be failed – consequences include:

• notice of _____________ • _____________fines • closure of establishment

4. Meeting Requirements • Ensures an establishment will _____________inspection • Can be achieved through practical cleaning techniques and supplies,

such as cleaners and _____________



5. Cleaners & Sanitizers • Are:

– usually economical – able to _____________food solids – easily measured – stable during storage – convenient – safest when nontoxic and _____________

6. Approved Sanitizers • Must have a label stating:

– EPA _____________number – chemical may be used on food contact surfaces – does not require a _____________water rinse – the product will actually sanitize

7. Chlorine • Is a strong disinfectant used in household ___________and cleaners • Is used in the following ways:

– as an antimicrobial pesticide – to clean mold and _____________ – to keep clothes white

8. Chlorine Advantages • Include:

– kills variety of microorganisms – not affected by _____________water – does not _____________ – inexpensive

9. Chlorine Disadvantages • Include:

– toxic if consumed – highly _____________ – causes irritation to the skin and eyes – less effective with higher pH – strong odor – less effective with _____________material – short shelf life



10. Iodine Compound • Is a brown, surface-active disinfectant • Is used in the following ways:

– to _____________water – as household cleaning products – as a _____________disinfectant

11. Iodine Advantages • Include:

– not affected by hard water – nontoxic in small quantities – does not cause skin _____________ – noncorrosive – versatile – long _____________life

12. Iodine Disadvantages • Include:

– cannot be used at temperatures above 120°F (49°C) – less effective with a pH 7.0 or above – stains some plastics and _____________surfaces – does not fight bacteria well – relatively _____________

13. Ammonia Compound • Is a pungent smelling solution used as a cleaning fluid • Is one of the most commonly produced _____________chemicals in

the United States • Is used in the following ways:

– as industrial-strength cleaning solutions – as a _____________ – as a water purifier

14. Ammonia Advantages • Include:

– not heat reactive – _____________present odors – fights a wide variety of _____________ – works well with wide pH range



15. Ammonia Disadvantages • Include:

– toxic – corrosive – skin irritant – _____________odor – reactive with soaps – forms a film if not rinsed thoroughly – no effect on the _____________virus and others – does not work well with hard water salts

16. Acid Anionic Surfactant • Is a surface-active agent • Is used extensively in the _____________setting • Is widely used as:

– laundry soap – _____________liquids – shampoos

17. Acid Anionic Surfactant Advantages • Include:

– fights a wide range of microbes – fights _____________and most yeast strains – user friendly – works well with _____________and hard water

18. Acid Anionic Surfactant Disadvantages • Include:

– works only with acidic pH levels, ranging from 1.9 to 2.2

– foaming problem – does not fight _____________ organisms – _____________metal and stainless steel



19. Cleaners & Sanitizers Safety • Tips include:

– avoid direct skin contact • wear gloves when handling cleaners

– do not store cleaners near food _____________equipment – do not smell a cleaning agent to determine _____________type – immediately call 911 or local poison control center if poisoning

occurs Pests Segment 1. Pests • Are destructive creatures

– most common are insects and rodents • Must be _____________by anyone handling food using the proper

procedures • Damage results in several _____________of dollars each year • Carry various diseases 2. Common Pests • Are:

– _____________ – flies – ants – _____________pests – rats and mice

3. Cockroaches • Can hide in crevices and cracks due to their flat bodies • Are known carriers of salmonella • Are sensitive to light • Prefer the dark • Signs of presence include:

– stains from their _____________ – musty odor – egg cases – _____________when lights are turned on



4. Flies • Have a great sense of smell, which attracts them to food and waste • Generate _____________ stomach fluid to help break down food when

eating • Spread disease through:

– body wastes – feet and _____________legs – manner of feeding

5. Ants • Feed on sweets and fats • _____________anything they touch • Carry _____________and food waste

6. Pantry Pests • Include:

– bran beetles – weevils – flour and meal moths – _____________ – firebrats – cereal mites – hide _____________ – larder beetles

7. Pantry Pests • Feed on items stored in the pantry • Signs of presence:

– _____________ – _____________food particles – holes in food or packaging



8. Rats & Mice • Can squeeze through very small spaces

– a 1/2 inch crack is enough space for a young rat or mouse to crawl through

• Signs of presence: – droppings – _____________wood

• Move along walls • Spread diseases through:

– fleas they carry – urine and _____________

9. Common Pest-Carried Diseases • Include:

– salmonellosis – leptospirosis – murine typhus – typhoid – _____________ – infantile diarrhea – strep and _____________infections

10. Defenses Against Pests • Include:

– keeping all windows and doors shut – properly _____________inside and outside surfaces – cleaning garbage cans and keeping them covered – providing proper food storage – cleaning up spilled food quickly – sealing all cracks and _____________



11. Tools for Control of Insects • Include:

– silent control systems • UV light _____________to capture flying insects on an

adhesive board – electronic fly killers

• ultraviolet (UV) light attractant to an electrocuting grid; also known as _____________

– FDA recommended Air Curtains 12. Control of Rodents • Include:

– poisons – anticoagulant _____________ (blood thinning rodent killer)

• most commonly used • apply along walls or _____________structures • not to be consumed by humans

– rat zappers • electric shock kills the rodent without suffering

– trapping • slow, nontoxic method • place along walls or behind structures; never place out in the

open 13. Professional Exterminators • Are needed when simple pest _____________measures do not seem

to repel or eliminate the pest problem • Are licensed to administer _____________regulated chemicals

Documents

ICEV: Food Sanitation: Insects & RodentsProduction Coordinator Sara Marshall Graphic Designer Melody Rowell Assistant Brand Manager Amy Hogan Brand Manager Megan O’Quinn V.P. of