Biomedical Engineering Reference
In-Depth Information
The process of cleaning and sanitizing is generally a three-step process:
•
Clean/wash (using a chemical detergent or degreaser)
•
Rinse (using potable water)
•
Sanitize (using a chemical sanitizer or extremely hot water)
Depending on the sanitizer and/or the concentration of the sanitizer used, the
sanitize step may be followed by a rinse step.
It is important to minimize the “splash” during cleaning and sanitizing as this
may spread microorganisms from one surface to another.
Cleaning and sanitizing applies to all food contact surfaces, e.g., preparation
tables, utensils, and in food preparation areas, is also recommended for non-food
contact surfaces, e.g., preparation table legs, service case door handles.
Cleaning alone, or housekeeping, applies to all areas of the store, both food and
non-food.
3.2.1.6
Water/Ice
Water for food contact (including the making of ice, misting of produce, etc.), clean-
ing, and sanitizing is required by regulation to be from potable sources.
3.2.1.7
Employee Training (also see Chap.
10
.
Retail Food Handler
Certifi cation and Food Handler Training)
Employee training to a level appropriate to his or her respective job function(s) is
an important factor in the management of potential food safety risks. Employees
may be a source of potential food safety risks. When properly trained, employees
have the potential to minimize potential food safety risks within a retail environment.
It is recommended that such training include personal health, hygiene, and habits,
as well as food handling practices applicable to the employee's role within the store
and specifi c department.
3.3
Identifi cation and Management of Potential Food Safety
Risks—by Department
3.3.1
Grocery (Including Shelf-Stable, Refrigerated
and Frozen Commercial Bakery, Commercial Dairy
and Frozen Foods Received Fully Labelled
for Retail Sale)
From a retail food safety perspective, product that is received, stored, and displayed
in the original manufacturer's fully labelled, consumer-ready package is typically
considered to be among the lowest risk product in a store. This is because the
