Biomedical Engineering Reference
In-Depth Information
Rinse.
Rinse equipment, cutting boards, utensils, etc. by immersion in hot rinse water.
Change the rinse water as it cools or shows the presence of detergent suds. If the
detergent and dirty water from the first sink are not rinsed off thoroughly, the
sanitizer will be neutralized by the soap and soil.
Sanitize surface.
When the surface is clean, immerse the item for 1 minute in the third
compartment of the sink containing the sanitizer solution. If there is no third
compartment, items can be sanitized by flooding the surface with sanitizer
solution (75
F/24
C). ) from a squirt bottle and wiping the sanitizer solution
across the surface with a clean disposable paper towel. After use, throw away the
paper towel.
As an alternative to using chemical sanitizers, items can also be sanitized in the
third sink by immersion in hot water at 170 to 180
F (76.7 to 82
C) for 30
seconds.
Air dry.
Allow surfaces to air dry thoroughly. This is another critical control. Since there
is still a small but safe amount of soil and microorganisms on the surface,
microorganisms will multiply perhaps 100 to 1,000 times in 6 to 8 h on a wet
surface. Microorganisms do not multiply on dry surfaces.
Clean sink.
At the end of daily operations, drain the sinks. Clean sink compartments with
brush and hot detergent solution. Rinse sinks with hot water. Allow sinks to air
dry, and keep dry until used again. Dispose of water. Clean the area. Get more
chemicals and other cleaning aids. Do not refill containers. Replace with new
containers, because microorganisms can grow in many chemicals, or oil
chemicals will react with and reduce the effectiveness of fresh chemicals, if mixed
with new.
NOTES:
Employee training roster: ___________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
Instructor signature ______________________________________________ Date _____________________
Snyder (1995)
Fig. 10.4
(continued)
maintained. Figure
10.5
is a simple weekly checklist that checks on what food
handlers and other employees have been taught. It also allows for the documenta-
tion of any corrective actions that need to be taken.
10.13
Measuring the Effectiveness of Food Handler Training
While in-house manager/PIC-led training sessions themselves may include tests
and employee demonstration to assess the level of knowledge comprehension,
retention, and skill learning, “outside” evaluations have also attempted to assess the
