Safety and Sanitation

Chapter 8

(c) 2014 by John Wiley & Sons, Inc.

Safety is a state of mind.In the commercial kitchen, it means designing the space to prevent falls, cuts and other common mishaps – and to make cleaning and sanitation of surfaces, hands and equipment second-nature.

It means identifying all safety hazards in work processes or the facility itself, developing safety measures to minimize them, and training workers with an effective, ongoing safety program.

Safety and Sanitation

(c) 2014 by John Wiley & Sons, Inc.

In this chapter, you will learn to: Identify and explain the fundamentals of fire safety Describe ways that ergonomics affect design Identify training methods to ensure employee comfort

and safety Select the most appropriate flooring and carpeting for

foodservice spaces Identify and explain the fundamentals of sanitation Identify and explain the fundamentals of food safety Identify and explain the fundamentals of waste

management

Learning Objectives

(c) 2014 by John Wiley & Sons, Inc.

Automatic Fire Protection System Spray nozzles are located above every piece of

equipment on hot line, with rules about how many nozzles and specific placement for equipment, or…

“Full-coverage suppression” covers equipment no matter how it is moved

Separate sensors in located in ductwork Augment with handheld “Class K” fire extinguishers

in multiple locations Ceiling-mounted sprinkler systems in building could

lower insurance costs

Fire Protection

(c) 2014 by John Wiley & Sons, Inc.

Ergonomics is an applied science used to develop work methods with safety, comfort and productivity in mind.

Ergonomics

Easy entrance and exit from a facility Placement of public areas to make service easier Design of specific work areas to facilitate safer or more

sanitary work Finding alternatives to repetitive tasks or heavy lifting

Prevention of musculoskeletal disorders (MSDs) Use common sense and ask staff for input

(c) 2014 by John Wiley & Sons, Inc.

Most common safety concerns in foodservice

Employee Comfort and Safety

Slip-and-fall accidents Cuts

Cuts Burns

Back injuries Bumps and bruises To avoid them, consider:

Height of worktables Placement of products and toolsHow steps are builtWhere raw materials are storedWheeled carts, hand trucks, equipment that rollsConvex mirrors to prevent hallway collisions

(c) 2014 by John Wiley & Sons, Inc.

OSHA says: Floors must be clean and dry. Where spills are likely, precautions must

be taken.

Flooring and Floor Mats

Textured mats add traction and offer some comfort for people who stand for long time periods

Thickness, features depend on where they will be used

In dish rooms, these also minimize breakage Nonskid or aggregate flooring materials

Consider ease of cleaningSometimes hard to mop

Unglazed quarry tileNeeds a cement bed and heavy-duty grouting

(c) 2014 by John Wiley & Sons, Inc.

More flooring options…Flooring and Floor Mats

A monolithic (poured, one-piece) floor: Stands up to extreme temperatures; not as sturdy as quarry tile

Hubbelite: Strong, slip-resistant, stain and moisture-resistant Can be installed over any existing floor

Ceramic tile: Durable, decorative, often pricey Can be installed on floors, walls, countertops

Vinyl tile: Inexpensive, good for storage areas May not be allowed in food prep areas, dish rooms for

lack of traction and heat resistance Concrete: Inexpensive, trendy

Must be “cured” – sealed correctly with water-based epoxy (c) 2014 by John Wiley & Sons, Inc.

Flooring and Floor Mats

Hardwoods: Now more durable, many options for finishes

Take advantage of engineered wood products Not for kitchen areas, only for public spaces

Carpet: Many color, style options Good choice for noise suppression Not for kitchen areas, only for public spaces Install by roll, not in squares

With all floors, must commit to regular maintenance and cleaning routines.

More flooring options…

(c) 2014 by John Wiley & Sons, Inc.

Cleaning Supplies and Chemicals

Federal law requires a Material Safety Data Sheet (MSDS) on-premise for every product that contains a hazardous chemical. Get these sheets from the manufacturers. Be sure staff knows where they are, how to use them.

Green cleaning means using fewer harsh chemicals and methods that conserve water, energy, supplies. Ask: Is it biodegradable? Nontoxic? Concentrated? Does it contain phosphates? Chlorine-based bleach?

Volatile organic compounds (VOGs)? Is it made from a petroleum derivative? (Instead,

choose oil-based products with pH levels close to ‘7’ or neutral.)

(c) 2014 by John Wiley & Sons, Inc.

Sanitation

Foodservice equipment “shall be designed and constructed in a way to exclude vermin, dust, dirt, splash or spillage from the food zone, and be easily cleaned, maintained and serviced.”

Whatever the equipment is made of must also be able to withstand “normal wear and tear, rodent penetration, and any corrosive action of food, beverage or cleaning compounds.”

Utility service lines and floor or wall openings must be properly sealed and fitted with protective shields or guards, also to keep out insects and rodents.

Horizontal lines must be at least 6 inches above floor; 1 inch away from walls and other pipes.

To meet NSFI standards…

(c) 2014 by John Wiley & Sons, Inc.

HACCP Standards

Biological contaminants or microorganisms. These include bacteria, viruses and parasites which already exist in and on many raw food products and can be passed along by unknowing workers or guests.

Chemical contaminants. From improper storage or handling of cleaning or pest control products, from cross-contamination, and from substitutions of certain recipe ingredients.

Physical contaminants. The most common causes of food contamination: anything in the food that isn’t supposed to be there. Not only unappetizing and unsanitary, but a choking risk and health risk.

Use HACCP to identify and control…

(c) 2014 by John Wiley & Sons, Inc.

Fighting Bacteria and Mold

Use technology to help you with sanitation requirements:

Portable, easy-to-use temperature probes and monitors

Antimicrobials for cutting boards, knives, shelving, ice machine interiors, and more

Prevent mold hazards by:Repairing plumbing leaks promptlyIncreasing ventilation of damp spaces in cold

weatherDehumidifying spaces in warm weatherInstalling meters that monitor humidity

as well as temperature(c) 2014 by John Wiley & Sons, Inc.

Safe Food Handling

Stock gloves in a variety of sizes, so they fit comfortably. Also stock a combination of latex and non-latex.

Choose thicker, cut-resistant gloves for prep work. Make and enforce rules for wearing and changing

gloves, just as you do for hand-washing. Determine where and how to wash raw ingredients. Use a blast chiller rather than the refrigerator for

cooling foods more quickly without cross-contamination risks.

Gloves are only effective if used correctly. If they just make workers less likely to wash their hands or change gloves regularly, they’re not serving their purpose.

(c) 2014 by John Wiley & Sons, Inc.

Waste Management

Foodservice generates tons of trash! Decreasing waste output… Saves money. Fewer trash pickups and smaller

dumpsters are required. Protects the environment. Keeps waste out of local

landfills and sewer lines. Complies with state laws. Foodservice is often

regulated and carefully watched for proper waste output methods.

Has public relations benefits. Doing business in ways that are good for the environment will gain public support and can be good for business

(c) 2014 by John Wiley & Sons, Inc.

Source Reduction, Reuse, Recycling

Pollution Prevention = P2 Source reduction

Buy less, use less, time your purchases “First In, First Out” (FIFO) inventory system Do a waste audit and see what it tells you

Recycling Collect and separate materials for reuse Try to make it a breakeven proposition

Reuse See what can be given to local food banks and

other charitable groups Offer to cook regularly for a soup kitchen or

homeless shelter

(c) 2014 by John Wiley & Sons, Inc.

Composting

Ask about local ordinances. Some restrict compost ingredients in order to minimize odors, vermin.

Assess the waste. Do you generate enough organic waste to compost?

Devise a simple system to make separating compostable materials as convenient as possible.

Train the staff to use the system. Or hire a third-party contractor to pick up the

compostable waste.

Composting is a bacterial digestion process that naturally breaks down organic materials over time, turning them into soil enhancers. Is it right for your business..?

(c) 2014 by John Wiley & Sons, Inc.

Combustion, Landfill Use

Combustion Trash-burning requires careful sorting to minimize

pollution problems, toxic gases Emissions can be filtered and heat can be reclaimed

for reuse Burning is strictly regulated in most areas

Landfill use More than half of waste in U.S. still ends up in

landfills The less waste your business generates, the less

landfill fees you will have to pay.

(c) 2014 by John Wiley & Sons, Inc.