Biomedical Engineering Reference
In-Depth Information
that he or she is capable of changing behaviors to work toward meeting the com-
pany's expectations. This approach has the potential for lessening the need for con-
fl ict management. Some companies implement performance evaluations on, for
instance, an annual basis, at which time an employee's contributions, accomplish-
ments, and to the company can be further assessed (UCSF
2014
).
In addition, as a follow-up to training and implementation of the food establish-
ment's food safety program, the manager/PIC checks regularly to verify that criti-
cal food safety tasks are performed consistently, and equipment and facility are
CUTTING BOARDS AND OTHER FOOD CONTACT EQUIPMENT AND UTENSILS
(Immersion Cleaning and Sanitizing Process in a 3-Compartment Sink)
Hazard Control Policies, Procedures, and Standards
Dept.: _______________________ Person responsible: ___________________________ Effective date: ___
The Hazard: Cross-contamination.
To prevent cross-contamination, cutting boards, large bowls, pans,
kettles and knives must be washed and sanitized between preparation of different food items, particularly
between raw and cooked foods, and any time after these items have been used or emptied.
Process and Output Specifications:
To wash and sanitize cutting boards and other food contact equipment
and utensils in a
3-compartment sink to prevent cross-contamination of foods and maintain a safe level of microorganisms of
≤
100 microorganisms per 8 square inches (50 square centimeters) on the surface.
Get ready.
Check to be sure that supplies are adequate: scrub brush or pad, detergent,
sanitizer, hot water. Clean and rinse all compartments of the 3-compartment sink
with hot water and detergent solution before start-up each morning and at any
other time during the day, if the compartments are dirty. The wash water and
rinse water are critical control points. The wash water should be changed often
enough to keep microbial counts <1,000 APC/ml. If the sink will not be used for
an hour or more, drain the wash and rinse compartments and leave them empty
until time for use.
Fill sinks.
Fill wash compartment with detergent solution. Use ____ oz. of ____________
(detergent) per gallon of water at 110 to 120
C). Fill the second
compartment of the sink with water at a temperature of 110 to 120
F (43 to 49
C).
Fill the third compartment with sanitizer solution containing ____ oz. of
____________ (sanitizer) in ____ gallons of water (75 to 100
F (43 to 49
F/24 to 37.8
C).
Remove gross soil.
Scrape, rinse and remove gross soil from the surface ofitems to be washed with
hot (110 to 120
F or 43 to 49
C) water before putting any utensil, cutting board,
pot or pan into the wash sink. This critical step controls the rate at which food
soil (debris and grease) gets into the wash water. Food soil in the wash water
decreases the effectiveness of the detergent and hampers the adequate removal of
surface contaminants (microorganisms, chemicals and hard foreign objects).
Wash and scrub surface.
In the first compartment of the sink, wash and scrub surface(s) with the scrub
brush / pad. Loosen and remove all soil. Use the brush / pad to get into the
cracks of cutting boards. Regularly check the wash water. When it will no longer
produce suds and is dirty, it must be changed. (Do not put knives or objects with
sharp edges in the bottom of the sink. These items should be washed immediately
after use.) If a metal scrub pad must be used, check carefully for metal pieces that
break off and stick to the item, which could get transferred to the customers' food
and cause injury.
Fig. 10.4
Pictorial procedure
