Emergency Handbook For Food Managers
Content
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Emergency Handbook for Food Managers This handbook offers step-by-step guidance for maintaining food safety in the face of 10 emergencies that can realistically occur and significantly impact any food establishment. It also outlines a series of standard food safety and security practices and provides useful templates/tools to aid in their implementation.
Emergency Readiness for Food Workers This set of photo lessons and its companion Discussion Guide for Food Managers mirror the topics in the handbook but are geared for staff training. The photo lessons also can be used to guide worker act activi ivitie tiess during during actual actual emer emergen gencie cies. s. (A Spani Spanish sh language version of the photo lessons also is included.)
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N O I T C U D O R T N I / S T N E M E G D E L W O N K C A
This Emergency Handbook was developed as a quick reference guide to provide step-by-step emergency information to food managers and other supervisory personnel at food service establishments. The handbook: Addresses both naturally occurring and man-made emergencies. Provides prompts for whom to call, first steps to take and subsequent recovery actions to follow after an emergency happens. Contains tips on managing longer-term emergencies caused by disruption of utilities and municipal services. Offers ongoing food security and emergency preparedness advice. Large-scale, widespread and catastrophic emergencies will require expert assessment and Large-scale, advice tailored in real time to the specific situation. In such instances, emergency alert systems, news outlets and emergency responders will supplement this handbook as crucial sources of information. Day in and day out, it is the responsibility of food managers to maintain food safety in their establishments. Food service operations should immediately be discontinued whenever food safety is compromised by an emergency incident. The operation should remain closed until the local health authority grants approval to reopen. Most food managers will, at some point, encounter the challenges presented by natural disasters and the subsequent emergencies they can cause - power outages, wind damage, flooding and burst pipes, among them. Accidental Accidental chemical releases from nearby industries and transportation routes should also be anticipated. In today's atmosphere of heightened homeland security, security, the potential threats of biological, radiological and chemical terrorism need also be given serious consideration. This handbook offers practical guidance to food managers in all of these areas. Bottom line: It's all about keeping our food supply safe.
Much of the information contained in this handbook and accompanying educational materials was obtained from information offered by the American Red Cross, Federal Emergency Management Agency, Agency, Massachusetts Department of Public Health, Michigan Department of Agriculture, Agriculture, Minnesota Department of Agriculture, Minnesota Department of Health and Santa Clara County Advanced Practice Center. Special thanks to Twin Cities metropolitan area food service managers who participated in focus groups and provided input to improve the content of this handbook. Project Team Members Debra Anderson, Hennepin County Kim Carlton, City of Minneapolis Mark Clary, Ramsey County Curt Fernandez, City of Minneapolis Brian Golob, Hennepin County Tim Jenkins, City of Minneapolis
Kris Keller, City of Minneapolis Susan Kulstad, Consultant to City of Minneapolis Fong Lor, City of Saint Paul Carl Samaroo, City of Minneapolis Rui Yang, Hennepin County
SECTION
PAGE
SCENARIOS 1
Power outage
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2
Flood or sewage back-up
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3
Fire
6
4
Water service disruption or contamination
7
5
Tornado and wind
8
6
Biological tampering and terrorism
9
7
Dirty bomb
10
8
Chemical incident Ch
12
9
Solid waste collection disruption
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10 Pest control in a disaster
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STANDARD PRACTICES 11 Maintaining food safety in a disaster
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12 Cleaning up after a disaster
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13 Food security checklist
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ADDENDA FOOD SAFETY TOOLS A – Discard/salvage guidelines
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B – Employee illness log
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C – Food temperature log
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A project of the Twin Cities Metro Advanced Practice Center (APC) supported by funding from the National Association Association of County and City Health Officials (NACCHO): Hennepin County Public Health Protection Protection Saint Paul-Ramsey County Department of Public Health City of Minneapolis Environmental Environmental Management & Safety www.naccho.org/EQUIPh/ First printing, September 2005
S T N E T N O C F O E L B A T
E G A T U O R E W O P
DO THIS FIRST!
Close the facility facility.. It's not safe to operate without lights, refrigeration, ventilation or hot water.
Write down the TIME when the power outage occurred. Write occurred. Your food safety "time clock" starts ticking when the power goes out.
Begin taking regular regular food TEMPERATURE TEMPERATURE readings. • Have a food food thermomete thermometerr at-the-re at-the-ready ady at all times times.. • Check hot hot foods every every hour hour and cold cold foods every every two two hours. hours. • Keep a time/temperature record for every item checked in every unit.
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(Note: Make copies copies of Food Temperature Log, Page 21, and 21, and use to keep records.)
FOOD SAFETY FACTORS Watch these four food conditions carefully: A. Fo Food odss bein being g cooke cooked d when when pow power er we went nt off off.. • Do not serv servee any parti partially ally cooked food food.. • If power power outage outage is brief brief (under (under 1 hour), hour), re-cook re-cook food o to 165 F when power returns. • If power power is out for for more than than 1 hour, hour, discard discard all partially parti ally cooked cooked food. food. B. Food Foodss bei being ng hel held d hot hot (e. (e.g., g., 140oF or abo above ve in in a warm warmer) er) o • Onc Oncee food food is bel below ow 140 F for more than four hours, discard it. • If foo food d is be belo low w 140 140oF for less than four hours, rapidly reheat it to 165oF on stove or in oven before serving. C. Food Foodss bein being g held held col cold d (e.g (e.g., ., 41 41oF or bel below ow in a refrig refrigerat erator) or) o • Wr Write ite down down time time when when food ris rises es above above 41 F. o • If food food cannot be re-chi re-chilled lled to 41 41 F within four hours, discard it. D. Froze Frozen n food foodss tha thatt tha thaw w out out • If thaw thawed ed food food does does not not excee exceed d 41oF for more than four hours, it may be refrozen. (Note: Refreezing can make some foods watery or mushy).
ROAD TO RECOVERY After the power comes back on… 1. Deci Decide de which which foods to discard discard and and which which to salvage. salvage. Use Use time/tem time/temperat perature ure records records and food safety factors described here. (Note: Make copies of Food Temperature Log, Page 21 , and use to keep records.)
2. 3. 4. 5.
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Verif erify y electrica electricall breakers, breakers, utilit utilities ies and all all equipment equipment are are in working working order order.. Make sure hot water water is being being heate heated d adequate adequately ly for for hand hand and ware washi washing. ng. Clean Cle an and and saniti sanitize ze food food equip equipmen mentt and utens utensil ilss as neede needed. d. Calll your Cal your local local heal health th depar departme tment nt befor beforee reopen reopening ing..
READY TO REOPEN? You're ready to reopen only after making sure the food you are serving is safe. POTENTIALLY HAZARDOUS FOODS (PHF) POTENTIALLY Foods to be most concerned about during a power outage include various egg, milk and meat products, cut melons and other perishables. Harmful microorganisms microorganisms can grow in o these foods and cause illnesses illnesses when between between 41 F and 140oF. Examples: • Me Meat at and and mea meatt dish dishes es • Mixe Mixed d dishes (soups, (soups, stews, stews, cassero casseroles, les, pasta/r pasta/rice) ice) • Dai Dairy ry and egg pro produc ducts ts (milk, eggs, cream sauces, soft cheeses) • Cut melo melons, ns, cooke cooked d vegetab vegetables les (cut watermelon, honeydew, cooked peas) • Some desserts desserts (pumpkin (pumpkin pie, pie, custard-fil custard-filled led pastry pastry, cheesecake, meringue, chiffon)
E G A T U O R E W O P 1
NON-POTENTIALLY HAZARDOUS FOODS (non-PHF) NON-POTENTIALLY These foods may be kept at room temperature. Harmful microorganisms usually do not grow on these foods and do not cause illnesses. Discard these foods if quality deteriorates or mold grows on them. Examples:
• • • •
Breads, dry Breads, dry flour, flour, dry pasta, pasta, dry dry rice, rice, sugar Vinegar-bas inegar-based ed dressings, dressings, ketchup, relish, mustard, condiments High-sugar foods (jellies, (jellies, fruit pies, dried fruit, fruit, juices) juices) Hard cheeses, solid butter butter,, whole whole fresh fresh fruits/vegetabl fruits/vegetables es
KEEPING COLD FOOD COLD KEEPING COLD LONGER LONGER • Keep refrigerator refrigerator doors doors closed, closed, except while while checking temperatures every two hours. • Cover open cooler coolerss with with tarps tarps or blank blankets. ets. • Avoid adding adding hot foods foods to refri refrigerat gerators. ors. • Grou Group p chilled chilled foods foods togethe togetherr to reduce reduce warming warming.. (Note: A closed refrigerator refrigerator can keep food cold for up to four hours; a closed freezer freezer for up to two days. A halfhalf-fill filled ed freezer freezer will warm warm up twice twice as fast fast as a full full one.) one.)
HELPFUL HINTS Reduce the impact of a power outage by: • Cancel Canceling ing incomi incoming ng food food supply supply shipmen shipments. ts. • Transf Transferring erring food to off-si off-site te cold storage facilities. facilities. • Placi Placing ng dry ice blocks blocks in refriger refrigerator ators/fr s/freezer eezers. s. A 25-po 25-pound und block of dry dry ice can keep a 10-cubic-foot freezer cold for up to four days. (Note: Dry ice produces carbon dioxide gas that should be ventilated.)
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DO THIS FIRST!
P U K C A B E G A W E S R O D O O L F 2
DECIDE: Stay DECIDE: Stay open or close? • Sta Stay y open – if flooding or sewage sewage back-up back-up is contained contained and can be quickly correcte corrected. d. • Close – if any food storage, storage, prep or service area is at risk risk of contamination. contamination. Note:: Flo Note Flood od wa wate ters rs an and d sew sewag agee can can co cont ntai ain n rot rotti ting ng fo food od,, fec feces es,, chemicals and disease-causing organisms which will contaminate the operation and easily cause food-borne illnesses. If flooding or sewage back-up can not immediately be contained and cleaned up, the facility should be closed until it can.
GET HE GET HELP LP If facility has been flooded: • Call the city building building inspector inspector (to determine safety safety of structure) structure).. • Call utility companies (to assure safety of gas, electric and telephone). telephone). • Call a sewage-p sewage-pumpi umping ng contractor contractor (if (if septic septic tank is flooded). flooded). • Call a well contractor contractor (for (for disinfection disinfection of contaminated well water). water). • Call your your property property insuranc insurancee company (to (to file a possible possible claim). claim). • Call local local health health department department (for respons responsee and clean-up clean-up advice). advice). (Note: Keep these contact numbers in the front pocket of this binder)
If sewer has backed up: • Call a license licensed d plumber plumber to remove remove blockages blockages in in drain lines lines.. • Call a sewage-pum sewage-pumping ping contract contractor or if septic septic tank is overfilled overfilled.. • Call local local health health department department (for respons responsee and clean-up clean-up advice). advice).
FOOD SAFETY FACTORS Discard all food that has been in direct contact with flood water or sewage and anything that cannot be washed and disinfected. disinfected. WHEN IN IN DOUBT, DOUBT, THROW THROW IT OUT! Discard: • Foods in porous porous paper paper,, plastic plastic or cellophane cellophane packagin packaging g that became wet (e.g. boxes or bags of flour flour,, cereal, mixes, rice, salt). • Expos Exposed ed bulk foods, foods, fresh fresh produce, produce, meat, poultry poultry,, fish and eggs. • Conta Container inerss with screw screw tops, tops, corks, corks, crowns, crowns, caps caps or pull tabs that became became wet wet (e.g. (e.g. glass/pl glass/plasti asticc container containerss of ketchup, ketchup, dressi dressings, ngs, milk, milk, mayonnaise, sauces, beverages). • Rust Rusted, ed, pitted, pitted, dented, dented, swoll swollen en or leaking leaking canned canned goods. goods. • Refr Refriger igerated ated or froz frozen en foods foods that have been been over 41oF and hot foods that have been under 140oF for four or more hours. • Conta Contamina minated ted sing single-s le-servi ervice ce items items.. Salvage: • All foods foods not not exposed exposed to flood flood or or sewage sewage water water • Undam Undamaged aged canned canned goods goods that that have been been sanitized sanitized 1. Paper label label removed removed
2. Washed with soap and water, then rinsed 3. Sanitized with sanitizing sanitizing solution, then air dried dried 4. Relabeled with permanent permanent marker. marker.
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(Note: See Disca See Discard rd/Sal /Salvage vage Guidel Guidelines, ines, Page Page 19)
ROAD TO RECOVERY Consult professio Consult professional nal companies companies for for cleanclean-up up services services after after a flood or or sewage back-up inside a building. If restaurant employees are involved in the clean-up work, the following guidelines guidelines are important to protect their safety and health. • Wear eye protection, rubber boots and gloves and outer protective clothing (coveralls or long-sleeve shirts and long pants) when handling items contaminated with flood or sewer water. • If mold problems are identified, wear a properly fitted filtration filtration mask that carries the N-95 designation from NIOSH. • Do not walk between contaminated areas and other areas of the establishment without removing protective gloves, footwear and clothing. • Wash your hands thoroughly after working in the contaminated area. General cleaning - hard, non-porous surfaces (floors, walls, equipment) • Remove all sewage, mud, silt or other solids and then remove excess water. • Use a stiff brush, water, detergent, and disinfectant to scrub floors followed by a clean water rinse. Repeat wash and sanitize steps to prevent mold growth. • Use fans, heaters, air conditioners or dehumidifiers to help the drying process. • Clean all hard surfaces (equipment, ice machine, counters, furniture) with hot water and detergent; rinse with water; then disinfect with sanitizing solution.
P U K C A B E G A W E S R O D O O L F 2
Wash or discard - linens, Wash linens, mops, apparel (contaminated (contaminated by event or during clean-up) • Wash all contaminated items such as linens and clothing used in the clean-up in detergent and hot water. • Launder or discard mops and any cleaning aids that contacted flood or sewer water. Discard - porous, soft, absorbent and other uncleanable items • Discard all damaged food equipment, utensils and linens. • Discard all soft, porous materials because they are not cleanable, such as: Contaminated drywall, insulation and paneling. Contaminated furnishings, carpets, pillows, wall coverings, paper. Contaminated books, paperwork, menus. • Discard any exposed item that cannot be effectively disinfected (e.g., toaster).
READY TO REOPEN? • Call your local health department for a pre-opening inspection.
HELPFUL HINTS Use CAUTION tape to isolate a small flooded or sewage back-up area to keep customers and employees from walking through, getting exposed to, and spreading contamination.
SANITIZING SOLUTION Use 1 tablespoon of household bleach (without additives) per gallon of water.
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E R I F
DO THIS FIRST!
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Uncontrolled fire: fire: Evacuate facility! CALL 911! Confined fire: Extinguish with on-site extinguisher. Call health department.
Customer and employee safety is the first priority. priority. Even a small, contained fire can temporarily cause unsafe food service conditions. • Close the facility facility,, if even temporarily temporarily,, until food safety can be assured. • Reopen only only after after taking taking necessary necessary recove recovery ry steps. steps.
FOOD SAFETY FACTORS After a fire, many foods may no longer be safe to serve. Discard: • Foo Food d in open opened ed conta containe iners rs.. • Food in paper paper or or cardboar cardboard d containe containers. rs. • Dis Disposab posables les in in opened opened sleeves sleeves or liners liners.. • Any food food or disposab disposable le that that shows shows water water or heat damage damage.. • Foo Food d in scre screw-t w-type ype lids lids.. • Refr Refrigera igerated ted or frozen frozen foods that have have been above above 41oF for more than 4 hours.
•• Ic Ice e in inthat ice bin ice b ins. s.dente Cans are dented d or rust rusty y. • Any food food that that appe appears ars dama damaged ged.. (Note: See Disca See Discard rd/Sal /Salvage vage Guidel Guidelines, ines, Page Page 19) Call your local health health department department for an inspection inspection and assessment assessment..
ROAD TO RECOVERY
Assess impacts on: • el elec ectr tric ical al serv servic icee • phy physi sical cal fac facili iliti ties es • eq equi uipm pmen entt • off offensiv ensivee odors odors and and chemica chemicall residues residues • na nattur ural al ga gass
Equipment: • ev eval alua uate te condi conditi tion on • cl clea ean n and and re repa pair ir • rem remove ove unusa unusable ble equi equipme pment nt • foll follow ow all all fire, fire, build building ing and and health health department instructions
Call: • loc local al build building ing off offici icial al (to determine building safety) • you yourr buildin building g insuran insurance ce compan company y
Clean Up: • cl clea ean n all all sur surfa face cess • sani sanitize tize all food conta containers iners and food-contact surfaces
READY TO REOPEN? • Check refr refriger igerator atorss (belo (below w 41 41oF) and freezers (below 0oF) before taking new food deliveries. • Call your your local health health departme department nt for a pre-openi pre-opening ng inspectio inspection. n.
HELPFUL HINT Use a camera or camcorder to document discarded goods for insurance purposes.
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DO THIS FIRST!
CLOSE THE FACILITY! Without adequate and clean hot and cold water you should not continue to operate.
FOOD SAFETY FACTORS Water servic servicee interruption: interruption: • A broke broken n main water line, malf malfuncti unctioning oning well or worn-ou worn-outt water water heater heater can can each create unsafe conditions for food establishments establishments.. • Wi Without thout adequate clean water, water, employees cannot wash their hands, hands, cook and prepare foods and clean equipment appropriately appropriately.. • Rest rooms rooms quickly quickly become health hazards hazards without without running running water. water. Water servic servicee contam contaminati ination: on: • A conta contaminat minated ed water supply supply may contain chemicals chemicals,, toxins, bacteria, bacteria, viruses viruses,, parasites parasites and other harmful microorganisms that cause human illnesses and can result in death. • Safe water water is essen essential tial to to operate operate a safe food food business. business. • Local health authorities will need to determine the nature and type of the contamination and prescribe appropriate abatement procedures.
ROAD TO RECOVERY • A food estab establis lishmen hmentt closed closed because because of an interr interrupte upted d water supply must not reopen until safe water service is restored and the local health department approves reopening. • Cont Contact act your local local health health department department to discuss discuss water water system and food facility decontamination procedures.
N O I T A N I M A T N O C R O N O I T P U R S I D E C I V R S E R E T A W 4
READY TO REOPEN? After safe water service has been restored: • Flush pipes and faucets; faucets; run cold cold water faucets for for at least least five minutes. • Make sure equipment with with water line connections connections (filters, (filters, post-mix post-mix beverage beverage machines, spray misters, coffee/tea urns, ice machines, glass washers, dishwashers, etc.) is flushed, cleaned and sanitized according to manufacturers manufacturers'' instructions. • Run water water softener softenerss through through a regenerat regeneration ion cycle. cycle. • Flush drinking drinking fountains fountains by running running water continuously for at least five five minutes. minutes. • Cont Contact act your local local health departme department nt for a pre-reopeni pre-reopening ng inspection inspection..
HELPFUL HINTS Document the time when a water service disruption occurs or contamination is suspected, then immediately notify the local water utility and health department. Be prepared to provide provi de informat information, ion, if if known, known, on the cause cause of the problem problem..
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D N I W D N A O D A N R O T 5
DO THIS FIRST!
During a tornado warning - A tornado has been sighted. sighted. • Close facility facility.. Help customers customers and employees employees find find shelter shelter - away from from windows windows and, ideally ideally,, in an enclosed area at the lowest level. Stay away from chimneys and large, unattached items such as refrigerators. refrigerators. Turn Turn on a weather radio or local TV for emergency advisories. advisories. During high-wind situations - Damaging high-velocity winds have been reported in the area . • Potential risks include include downed live live power lines, flying flying debris, debris, wind-blown wind-blown broken glass glass and heavy objects. Close facility and assist customers and employees as you would during a tornado warning (above). During a tornado watch - The potential for tornadoes is considered imminent, • Turn on a weather weather radio or local TV for emergency emergency advisories. advisories. Continue normal normal operations operations butt rem bu remai ain n att atten enti tive ve to ch chan angi ging ng we weat athe herr con condi diti tion ons. s. Before re-entering a storm-damaged building: • Call 91 911 1 if a power power line line is is down. down. • Call city city building building department department (to (to determine determine safety safety of structure). • Call utility utility companies companies (to verify status status of gas, electric electric & telephone). telephone). • Call local local health health department department (for (for food food safety safety guidance). guidance). • Call your insu insurance rance compa company ny (to begin begin claim proce process) ss).. • Call local local emergency emergency managemen managementt agency (for disast disaster er relief). relief). (Note: Keep these contact numbers in the front pocket of this booklet’s binder.)
FOOD SAFETY FACTORS Broken glass blown by high winds is a significant food safety concern. • Caref Carefully ully examine examine area for glass glass fragments fragments that may have impaled impaled food packaging packaging or embedded embedded food, even if not clearly visible. All suspect foods and service items must be discarded. • In particular, be especially cautious with: any open or unpackaged food, including ice and beverages poro porous us food food packaged packaged in fabric fabric,, plastic plastic or paper bags bags or cardb cardboard oard carton cartonss fruits and vegetables disposable dishware and utensils filters, purifiers, purifiers, and beverage cartridges attached to equipment.
TOhand RECOVERY •ROAD Wear eye, and limb protection protection to guard against injury injury from debris. debris. • Remov Removee debris debris and and place place in dumpst dumpster er.. • Thoroughly vacuum floors and and seating areas to ensure removal removal of hard-to-see glass shards. Double-bag vacuumed waste before discarding. • Wash and rinse all food contact surfaces, surfaces, work stations, stations, furniture, furniture, utensils, dishes, dishes, silverware, glassware, and floors. • Sanitize all food contact surfaces, work work stations, utensils, dishes, dishes, silverware, silverware, and glassware. glassware. READY TO REOPEN? • Are uti utili litie tiess rest restore ored? d? • Is cle cleanan-up up com comple plete? te? • Conta Contact ct your local health health departmen departmentt for a pre-opening pre-opening inspectio inspection. n.
HELPFUL HINTS Use a camera or camcorder to document discarded goods for insurance purposes.
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WHAT IS IT? Biological tampering or terrorism involves the deliberate use of a biological agent to spread disease-producing microorganisms or toxins in food, water or the atmosphere. These agents can be powders, liquids or in other forms. A biological agent will almost almost never cause immediate symptoms, as it takes time for the biological agent to grow or cause its toxic effects. Anthrax, cholera, plague, smallpox and viral encephalitis are just a few examples of potential bioterrorist-introduced bioterrorist-introduced diseases. Botulinum and ricin are two examples of toxins that bioterror biote rrorists ists migh mightt choose choose to use. use. Because deliberate contamination of theand nation's foodplay supply anywhere along the food supply stream, food managers workers key can roleshappen in minimizing these potential poten tial threat threats. s.
DO THIS FIRST!
Call 91 911 1 to report any activity or delivery that seems suspicious. Call your local health department if unusual illnesses occur occur..
FOOD SAFETY FACTORS Preparedness paves the way to prevention. Develop a good food security system! • Main Maintain tain a current current list list of local local emergency emergency contact contactss (See card in binder, front pocket.) • Eliminate unauthorized access where food is open, vulnerable vulnerable and easily easily targeted. targeted. • Inspect incoming incoming shipments shipments for suspicious suspicious items (tamperi (tampering, ng, unusual powder or liquid). liquid). • Keep preci precise se inven inventory tory recor records. ds. • Report all unusual activity activity to the authorities authorities (unauthorized (unauthorized vehicles, vehicles, people, theft, sabotage, vandalism). • Assign specific specific staff staff to monitor monitor public access access to buffet buffet lines, food carts and and any open food areas, ensuring foods are safe.
M S I R O R R E T D N A G N I R E P M A T L A C I G O L O I B 6
ROAD TO RECOVERY Clean-up after biological tampering will depend on the biological agent, its form (powder or liquid) and how it was spread (food, air or water) and is determined on a case-by-case basis. • Keep foods in their original places and seek further guidance from law enforcement and health authorities authorities.. • Follow special intructions on how to safely dispose of items contaminated by biologic agents.
READY TO REOPEN? • Call your local health department for a pre-opening inspection.
HELPFUL HINTS Early warning signs may help you recognize a threat: • Are large numbers of employees or customers becoming ill? (Note: Make copies and use Employee use Employee Illness Log, Page 20, to 20, to track employee illnesses.)
• Do foods not look, feel or smell right? • Have unauthorized people been caught doing suspicious things in food
preparation areas? • Have you seen unusual powders or liquids in shipments of food or delivery vehicles?
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B M O B Y T R I D 7
WHAT IS IT? A "dirty" bomb is a conventional bomb mixed with a radioactive material. It is not a nuclear weapon. Exposure to radioactive dust discharged by a dirty bomb does not mean a person will develop cancer or other radiation-related diseases. The radiological health risk from the bomb may be very small, but its fear-inducing impact on the public may be very large.
DO THIS FIRST!
If a dirty dirty bomb explode explodess in or next to your your facil facility ity • Stop operations immediately. • Evacuate the building, taking the following precautions: • Cover mouths and noses with wet cloths to prevent inhalation of dust or ash while walking to a safe location. • Leave the blast site on foot. Walk to a nearby building and call 911 for help. • Avoid taking public public transit to minimize contamination and exposure to others. • Leave door door unlocked unlocked for for emergen emergency cy personne personnel. l. (Note: Lock registers and take key with you.) • Follow directions of emergency responders.
If a dirty bomb explodes several blocks away from your facility • Everyone inside building should stay inside building. • Close all windows. Turn off ventilation ventilation systems and stay near center of building. (Note: This will minimize exposure to stray radiation, if there is any.)
• Turn on local TV TV or radio for emergency advisories. advisories. • Follow directions of local public health, fire and police officials.
FOOD SAFETY FACTORS Focus on keeping people safe now; you can deal with food safety later. If you are in the immediate blast and contamination zone, follow instructions from health and emergency response officials on procedures for decontamination of people peop le and prop property. erty. This Thi s may m ay invo involve lve remov removing ing clothing, showering and other procedures.
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ROAD TO RECOVERY Clean-up, decontamination, salvaging food and reopening a food establishment will depend on the type of explosion plus the form and amount of radiation released. Wait for directions from health and emergency response officials on abatement and clean-up procedures. You You should be provided answers to the following: • • • • •
Can the building be safely occupied? What foods can I salvage? How do I do it? What must I discard? How do I dispose of contaminated food/equipment? How do I clean the building, food equipment and linens? What safety equipment do I need when cleaning?
B M O B Y T R I D 7
READY TO REOPEN? • Call your local health department for a pre-opening inspection.
HELPFUL HINTS
Stay calm - The immediate danger from a dirty bomb is the initial explosion itself. The amount of radiation won't likely be enough to cause severe illnesses. Distance - By moving away from the source of the blast, you lower your exposure to any radiation. Shielding - Building materials provide some protection against radioactive dust. People near but not in the immediate area of a dirty bomb detonation are better off staying indoors, right where they are, and taking shelter there rather than trying to evacuate. Time - Minimize time spent exposed to radiation to reduce risk.
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T N E D I C N I L A C I M E H C 8
WHAT IS IT? Any release of a hazardous chemical that threatens public health, contaminates food or water or does harm to the environment is a chemical incident. Examples include a tanker truck rollover and spill, an industrial facility release, or an act of terror in which chemical agents are intentionally released. If these incidents occur at or near your facility facility,, your employees and customers can immediately be endangered.
DO THIS FIRST!
If a chemical release release occurs inside your buildi building: ng:
• Sto Stop p operat operations ions imme immediat diately ely.. • Cover mouths mouths and noses noses with wet cloths to prevent inhalation of of chemicals. chemicals. • Evacu Evacuate ate the the buildin building g immediat immediately ely.. • Call 911 911 to report the release and any terrorist terrorist or suspicious suspicious activity activity.. • Foll Follow ow directi directions ons of emer emergency gency respon responders ders.. If a chemical release occurs in the vicinity of your building: • Ever Everyone yone inside inside building building should should stay inside inside buildi building. ng. • Close all windows. Turn off off ventilation ventilation systems systems and stay near center of building. (Note: This will minimize exposure to wind-carried chemical vapor, if there is any.)
• • • •
Call 911 911 to report the release and any terrorist terrorist or suspicious suspicious activity activity.. Follow directions directions of local public public health, fire and police officials. officials. Turn Tu rn on local local TV or radio radio for for emerge emergency ncy advisor advisories. ies. Stop all all food and beverage service - foods and beverages may be contaminated. contaminated.
FOOD SAFETY FACTORS • First, protect protect customers and employees from from the direct direct effects effects of the chemical release. release. • Do not attempt attempt clean-up clean-up until chemical-specif chemical-specific ic guidance is provided provided by the health department. (Wiping (Wiping up, in some instances, can do more harm than good.)
ROAD TO RECOVERY • If you are in the contamination (or "hot") zone, emergency responders or health authorities will provide chemical-specific instructions on how to go about decontamination. This may involve removing clothes, showering, and other procedures. • Clean-up, decontamination, salvaging food and reopening a food establishment will depend
on the type chemical released. You Waitshould for directions fromanswers health and emergency response officials on of clean-up procedures. be provided to the following: Can the building be safely occupied? What foods can I salvage? How do I do it? What must I discard? How do I dispose of contaminated food/equipment? How do I clean the building, food equipment and linens? What safety equipment do I need when cleaning?
READY TO REOPEN? Call your local health department for help and approval to reopen. • All contaminated food needs to be disposed of in a permitted landfill. • All discarded food must be documented (also useful for insurance purposes).
HELPFUL HINTS
12
• Never tast tastee food to to determine determine its its safety safety.. • If a person eats or drinks anything chemically contaminated, call 911. • If a chemical gets in a person's eyes, call 911.
SANITATION IN AN EMERGENCY • Natu Natura rall or ma mann-ma made de disa disast ster er? ? Waste collection and disposal facilities may both be inoperative. You may be forced to store solid waste on-site until disaster is resolved. Proper waste storage can help prevent public health hazards. • Sani Sanitat tation ion worke workers' rs' stri strike? ke? Waste disposal facilities may continue to operate. You may be able to bring solid wastes to the disposal facility yourself.
Plan to transport garbage to disposal facility every three to seven days.
FOOD SAFETY FACTORS • Make sure solid solid waste continues to be taken from all indoor food storage, preparation and service areas and moved to locations away from those sanitary food areas. • Solid waste left outdoors without proper security precautions precautions will attract disease-spreading disease-spreading scavengers (insects and other animals). • Guard against against homeless and other transient people trying trying to salvage salvage garbage containing unsafe food.
SORT AND SEPARATE WASTE • Separate "spoilers" "spoilers" (food (food waste, waste, perishables) perishables) from "non-spoilers "non-spoilers"" (empty containers). • Separ Separate ate cooki cooking ng grease grease from food waste waste for appropriat appropriatee disposal. disposal. • Separate all all hazardous materials and chemicals chemicals for appropriate disposal (Note: Contact local government for hazardous waste disposal assistance).
N O I T P U R S I D N O I T C E L L O C E T S A W D I L O S 9
STORE WASTE CLEANLY AND SECURELY • Regularly Regularly wash food wast wastee containe containers. rs. • Put all ffood ood waste waste in plastic plastic bags; bags; avoid avoid overfill overfilling. ing. • Ti Tiee bag tops to prevent prevent spillag spillage, e, control control odors and and prevent prevent insect invasion. • Put tied tied bags in dumpster dumpsterss or trash trash cans with with secure secure lids lids to prevent rodent invasion. • Avoid accumula accumulation tion of loose loose trash trash on ground outside outside of dumpsters and cans.
CHECK WASTE STORAGE AREAS DAILY • Watch for spill spills, s, leakage leakage and pests pests daily. daily. • Make sure sure contai containers ners stay close closed d and clean. clean.
13
R E T S A S I D A N I L O R T N O C T S E P 0 1
WHAT’S THE PROBLEM? Pests often become a problem during other emergency events. Floods, storms, and other disasters can dislocate snakes, rodents, insects and other pests from their normal habitats. Standing Standi ng water becomes a breeding breeding site for insects insects and vermin (e.g., mosquit mosquitoes). oes). Dead animals become food for other pests (e.g., rodents, flies). Sewage and flood contamination can lead to flies and rodents carrying diseases. Lack of garbage pickup can also provide food for insects, rodents and vermin. They can damage food, supplies and buildings, repel customers and cause food-borne illnesses.
HOW DO I EXCLUDE PESTS? It's all about closing off every access point. • Keep doors doors closed. closed. Install Install door closer closerss and bottom bottom door sweeps. sweeps. • Keep dock dock doors doors closed closed and seal seal gaps gaps around around them. them. • Keep windows windows closed closed and put screens screens on windows windows when when possible. possible. • Seal all holes, cracks and crevices in the building walls, walls, foundation foundation and roof. roof. • Seal around pipes and install screens over ventilation pipes and ducts on roof. • Train employees to to be alert alert about these access points and to spot pests. • Inspect all all incoming shipments of goods and delivery vehicles for for pests. • If you find find pests in food, food, reject reject the shipment shipment or discar discard d the food. • If you find pests pests in your building, building, contact a licensed pest control control company to to eliminate them immediately; then clean the area.
HOW DO I AVOID ATTRACTING PESTS? Remove sources of food and habitat, and clean and maintain the facility. facility. • Eliminate food sources inside the the building (clean often, often, clean right right away). • Eliminate food sources sources outside outside the building (especially around dumpster). dumpster). • Eliminate habitat inside inside the building (keep (keep floors cleaned, items items off ground). • Eliminate habitat habitat outside the building (mow (mow grass often, remove leaves, nests, nests, weeds and debris, especially that which is very are close to the building). • Eliminate water sources sources around the building (ditches, pails, pails, pools, pools, cracks). • Keep trash trash cans and dumpste dumpsters rs closed closed and keep the dumpste dumpsterr area clean. clean. • Remove old, rotting fruit fruit and vegetables inside inside building building to eliminate eliminate breeding breeding sites. sites.
WHERE CAN I GET EXPERT ASSISTANCE? Seek outside help so you can use all the tools available to control pests. • Consider an overall plan, called Integrated Integrated Pest Management Management (IPM), that looks at all pests, pest s, food, food, habitat, habitat, breedin breeding g cycles, cycles, pestici pesticides des and traps traps.. • Pest contro controll companies companies can can help in the follo following wing areas: areas: Traps (live traps, glue boards, mechanical traps, monitoring traps, etc.). Bait to attract and eliminate pests. Assessing building integrity, food sources and habitat elimination. Pesticides, tracking powders and the proper use of these chemicals.
14
University Extension Extension Services and health departments also have IPM information. (Note: Pesticide use in food establishments is highly regulated. Only specified pesticides may be used; many may be applied by licensed, trained applicators only. Always read pesticide labels.)
ROAD TO RECOVERY After a disaster is over, you will want to keep close watch over pest activity. • Immediately after a disaster disaster,, pest activity activity often peaks, peaks, then gradually gradually diminishes. diminishes. • Even in non-disaster times, you will encounter some some pest activity activity.. It is good business busi ness to to always always monitor monitor pest pest activit activity y in your opera operation tion to to prevent prevent problems problems.. • Do not rely solely solely on pesticides pesticides to to solve your pest problems. Practice IPM. IPM. • Prev Preventio ention n and early warnings warnings are are the keys to solving solving pest pest problems. problems.
HELPFUL HINTS Implement a cleaning program • Creat Createe a mast master er cleani cleaning ng schedul schedule. e. • What - Clean Clean all all surfaces surfaces,, equipment equipment,, tools. tools. • Who - As Assig sign n each each task. task. • When - Daily during during shift; shift; at night at end of shift. shift. • How - Use Use specific specific cleanin cleaning g instruct instructions ions.. • Monit Monitor or cleani cleaning ng - Is it getti getting ng done? done? Corr Correctl ectly? y? Deny pests access Pests come in through two main routes: • Broug Brought ht in with contaminat contaminated ed deliveries deliveries or deliver delivery y vehicles vehicles • Throu Through gh openings openings in in building, building, window windows, s, doors doors Mice, rats, insects use drain pipes like highways going through a facility facility.. Rodents burrow though degrading masonry. masonry. Rats can squeeze through a hole the size of a quarter; mice through one the size of a dime.
R E T S A S I D A N I L O R T N O C T S E P 1 0
Why pests should concern you • Rodent Rodentss chewing chewing electric electrical al wires wires set many many fires. fires. • Flies spread spread dysente dysentery ry,, typhoid typhoid and cholera. cholera. • Rodent Rodentss spread salmonel salmonellosi losiss and rat-bite rat-bite fever. fever. • Mosquitoes spread spread malaria, encephalitis, encephalitis, yellow fever, fever, West Nile virus and more. When you seal holes & cracks • Mak Make e sure sur e the seals seal s are tight. tigh t. • Use durable materials materials to to seal holes, such as concrete concrete or sheet metal, as rodents rodents will chew through soft materials. Steel wool can serve as a temporary seal.
15
R E T S A S I D A N I Y T E F A S D O O F G N I N I A T N I A M 1 1
DO THIS FIRST!
DECIDE: Close DECIDE: Close or stay open? open? • Clos Closee if the safety safety of the food or facility facility cannot cannot be maintain maintained. ed. • Stay open if the safety of the food and facility facility can both both be maintained. maintained. (Note: By staying open, your business can help bring some order to the uncertainties faced by employees and customers - so long as you can continue to provide safe food and a safe place to serve it.)
GET HE GET HELP LP • Call local building officials officials for help determining building safety safety..
• Call local local health health departmen departmentt to answer any any food safety safety questions questions..
FOOD SAFETY FACTORS • Fo Food od wor worke kers rs All food workers must practice strict hand washing, maintain good hygiene and be without boils,
sores, cuts, or any communicable disease. Maintain employee illness logs (see page 20). Report customer illness complaints to health department. Train employees on any changes in procedure due to the emergency to ensure public health protection.
• Fo Food od and and sto stora rage ge
Use water only from a safe and approved source.
Carefully examine all all sealed food containers containers and utensils utensils before using. using. If perishable foods foods become
warm - do not use. If canned foods are damaged, puffed puffed or leaking - do not use. Do not accept food or water from unapproved (i.e., home prepared) or unknown sources where quality control cannot be assured. Inspect all incoming items to detect spoilage or contamination. Store fruits, vegetables, cooked foods, prepared foods and ready-to-eat items above raw meat to prevent prev ent cross cross contami contaminati nation. on. Store all items at least six inches off the ground in insect- and rodent-proof containers. Keep all chemicals away from from food and utensils. utensils. Label all chemical containers. containers.
• Foo Food d pr prepa epara rati tion on Provide hand washing stations with soap, paper towels, and nail brush. Eliminate bare-hand contact with ready-to-eat food items (provide gloves, tongs, scoops).
Separate areas should be set up for hand washing, food preparation, and washing and sanitizing utensils.
Prepare quantities sufficient for immediate use. Leftovers must be avoided if refrigeration is inadequate. Use single-service eating and drinking utensils when possible. Avoid customer self-service.
• Temp emperat erature ure cont control rolss Cook all foods thoroughly - meat, fish, poultry should be well done. Keep hot foods hot at 140°F or above. Quickly reheat all foods to 165°F or hotter. Keep cold foods cold at 41°F or below. Limit food items being cooled. Follow the food code closely for fast and safe cooling.
• Cle Cleani aning ng and san sanita itatio tion n All food preparation and serving areas should be cleaned and sanitized. (Sanitizing solution, see page 5.) 5.) Properly wash (clean water & detergent), rinse, and sanitize (sanitizing solution) all utensils and equipment. Wash and sanitize cutting boards, knives, and other utensils after each use to prevent cross contamination. Use test strips to monitor sanitizer concentrations. Properly dispose of all solid and liquid waste - frequently. Control insects and rodents in all food-related areas. Use only approved pesticides and control measures.
16
Maintain sanitation and regularly clean inside and outside the establishment.
DO THIS FIRST!
DECIDE: Is building safe to enter and reoccupy? • Call: city city building building department department (to (to determine determine safety safety of structure) • Call Call:: utility utility companies companies (gas, (gas, electric electric & telephone telephone)) • Cal Call: l: local local healt health h depart departmen mentt • Cal Call: l: your your insur insuranc ancee company company (Note: Keep these contact numbers in the front pocket of this booklet’s binder)
FOOD SAFETY FACTORS • Contaminate Contaminated d foods foods that that must must be be discarded: discarded: Any open or unpackaged food, including ice and beverages Porous foods Uncleanable packaged food, including: • Crow Crown-ca n-cap p bottles bottles & jars (requi (require re opener opener to remove remove top) • Cor Cork-t k-top op bott bottle le & jars jars • Scr Screwew-top top bot bottle tless & jars jars Food in fabric, plastic or paper bags Food in cardboard cartons Produce, fruits and vegetables if contaminated Potentially hazardous foods held between 41o - 140oF for more than 4 hours. (See page 3.) 3.) • Foo Foods ds that that may be salva salvaged ged:: Unopened cans if:
• Labels are intact. However, However, labels must must be removed removed and then then the can re-labeled with a permanent marker prior to cleaning and sanitizing • Cans are not dente dented d along along any seam. seam. • Cans do not show show any signs of swelli swelling, ng, leaking leaking or loss of vacuum. vacuum. • Can Canss are are not rus rusty ty.. • No Nonn-fo food od it item ems: s: Discard contaminated disposable dishes, paper products, utensils, etc. Discard filters, purifiers, purifiers, and beverage cartridges attached to equipment.
R E T S A S I D A R E T F A P U G N I N A E L C 2 1
(Note: Refer to Disca to Discard/ rd/Salva Salvage ge Guideli Guidelines, nes, Page Page 19.) 19.)
ROAD TO RECOVERY • Place all all discar discarded ded foods foods in plast plastic ic bags. bags. • Tie bags securely to contain food waste, control odors and prevent insect insect infiltration. infiltration. • • • • • • • • • • •
Place secured secured bags in dumpste dumpsters rs or trash trash cans with tight tight fitting fitting lids. lids. Remove disas disaster ter debris debris and and place in in dumpster dumpster.. Flush all all water water and equipme equipment nt drain drain lines (use (use bleach). bleach). Wash, rinse and sanitize all food contact surfaces, surfaces, work stations, stations, utensils, dishes, silverware, glassware, and walls. (Sanitizing solution, see page 5.) 5.) Disinfect floors, floor-sinks, furniture, and walls as necessary. necessary. (Wash, (Wash, rinse and sanitize with bleach solution.) (Sanitizing solution, see page 5.) 5.) Are utilities safely back on? Is clean-up complete? Has all damaged or suspect food been removed from the site? Are toilets and hand-wash stations equipped with soap, nailbrush and paper towels? Are refrigeration units maintaining food temperatures at or below 41oF? Are hot holding units maintaining food temperatures at or above 140oF?
READY TO REOPEN? Call your local health department for help and approval to reopen.
17
T S I L K C E H C Y T I R U C E S D O O F
MANAGEMENT
The food facility has a food security plan. A record is kept of employee illness reports. Personnel have received food security training. Personnel know what to do if they encounter a product tampering incident. In case of an emergency, personnel know whom to contact: Internal: Person in Charge Police (911) Fire (911) Local Public Health Department
PERSONNEL
3 1
PRODUCTS
Products are purchased from reputable, commercial suppliers. Purchase records are maintained for product produ ct trace trace back and and recalls recalls.. Products arrive at the food facility in clean and secure transport vehicles. Products are never left unsupervised on the loading dock. Products are inspected for tampering priorr to prepara prio preparation tion or serv service. ice. The facility has guidelines for handling product produ ct tamperi tampering ng incidents incidents.. Food items are prepared by personnel trained in food safety and food security procedures proce dures.. Drinkable water is used for rinsing and for preparing food items. Salad bars and self-ser self-serve ve carts are closely monitored by staff to prevent
contamination and product tampering.
18
Employment applications are required. Employment references are checked. Personnel receive food security training when they are hired. Food preparation areas are restricted to authorized personnel. Employees are not allowed to bring personal items into food preparation areas. Employee sick leave policy encourages individuals to report illnesses and not work when they have gastrointestinal symptoms or a communicable disease. Customers are restricted to public areas. Contractors are restricted to their work required areas. Contractors and vendors are monitored while they are at the food facility.
PROPERTY
Doors opening onto the loading dock are kept locked when not in use. All truck shipments (incoming and out going) are monitored by food service employees. Products are inspected upon delivery delivery.. There is good lighting for all high-risk
areas at the facility. Hazardous chemicals including any pest pe stic icid ides es ar aree kep keptt loc locke ked d in in a se secur curee are area. a. High-risk areas are marked "employees only" and access is limited to employees who work in the area. There is a key control system for store keys. Consider operating security cameras, as appropriate, in high-risk and high-traffic areas.
Salvage
Discard
Any food or service item that has been contaminated Frozen foods if stored in a sealed walkor come in contact with with water, water, sewage, smoke, in or cab cabine inett freez freezer er (no water, smoke, fumess or chemi fume chemicals cals.. This includes: fumes or chemical infi infilt ltra rati tion on)) an and d • Fresh perishables - produce, meat, poultry, where ambient temperature has fish, dairy products and eggs. remained below 41oF. • Ope Opened ned conta containe iners rs and pack package agess • Vuln ulnera erable ble contai container nerss with peel-off, waxed Disinfect undamaged cans and bottles
cardboard, or screw tops or seals such as glasscork or plastic containers ofparaffin catsup, dressing, milk, horseradish, mayonnaise, pop, beer, sauces, etc. • Soft, porous packaging - food in cardboard boxes, pape pa perr, foi foil, l, pl plas asti tic, c, an and d cel cello loph phan anee suc such h as as box boxes es or bags ba gs of fo food od,, cer cerea eal, l, fl flou ourr, sug sugar ar,, ric rice, e, sa salt lt,, etc etc.. • Dry goods - spices, seasoning and extracts, flour, sugar and other staples in canisters. • Si Sing ngle le ser servi vice ce ite items ms - plates, cups, utensils, lids, etc.
that have no heat or water damage and are free from dents, bulging, leaks or rust. • Paper label removed • Washed with soap and water, then rinsed • Sanitized with sanitizing solution, then air dried (Solution, see page 5.) • Relabeled with permanent marker.
If fire, fire, flood or sewage back-up has been effectively contained: • Food in areas unaffected by smoke, fumes, water, heat, fire suppression Refrigera Refr igerated ted or froz frozen en food must be discarded if: chemicals, floodwater or sewage • In contact with sewage, water, smoke, fumes or chemical seepage. back-up backup may be salvag salvaged. ed. o • Seek the advice of your local health • Above 41 F for four hours or more. inspector. • Frozen and then thawed for four or more hours. • Deteriorated in quality or has an unusual Non-PHFs may be kept at room appearance, color or odor odor.. temperature, though quality may Potentially Hazardous Food (PHF) must be discarded deteriorate, including: if it has been in the "Temperature Danger Zone" Bread, d, rolls rolls,, muffins muffins,, dry dry cakes cakes (41 (4 1oF - 140oF) for more than 4 hours. PHFs include: • Brea • Sol Solid id butte butterr or mar margar garine ine Meat and mixed dishes • Hard chees cheesee - chedda cheddar, r, parm parmesan, esan, etc. • Beef, veal, lamb, pork, poultry, fish, seafood, luncheon meats, hot dogs, hams, etc. • Fres Fresh, h, uncut uncut frui fruits ts & veget vegetables ables • Soups, stews, casseroles or similar dishes • Frui Fruitt or vegeta vegetable ble juices juices,, dried dried fruit, fruit, containing meats, pasta, rice, eggs or cheeses fruit pies Canned and bottled items should be discarded: • If charred or near the heat of the fire. • If rusted, pitted, dented, swollen or leaking.
Eggs and products • Eggs or dairy egg products, ice cream, yogurt • Milk, cream, buttermilk, cream-based foods or soups • Soft cheeses such as cream, ricotta, brie, etc. Desserts - Pies, cakes and pastries containing custard, cheese, chiffon, meringue or pumpkin Cut Melons & Cooked Vegetables - Watermelon, musk or honeydew melons, cooked peas or corn or beans Partially cooked food must be discarded if without power fo power forr mor moree than than one one hou hourr.
• • • •
S E N I L E D I U G G E A V L A S / D R A C S I D A M U D N E D D A
Canned goods Dry foods - flour, pasta, rice, etc. High sugar foods - honey, jellies Acid-based condiments - ketchup, mustard
Partially cooked food may be quickly reheated to 165oF if without power for less than one hour. When in doubt, throw it out.
Other than food: Discard Discard any exposed materials that cannot be effectivel effectively y cleaned and sanitized, including toasters and other food equipment, linens, furnishings, carpets, etc.
19
G O L S S E N L L I E E Y O L P M E B M U D N E D D A
20
Employee illness log (Photocopy and use this form to monitor employee illnesses.) Food code requirements requirements for employee health: health: 1. Food employ employees ees who who are ill with with vomiti vomiting ng or diarr diarrhea hea should should be be excluded excluded from from working in the establishmen establishment. t. 2. Compl Complete ete this log when empl employees oyees have vomi vomiting ting or diar diarrhea. rhea.
3. 4.
5.
Salmonella, a, Shigella, E. coli or Hepatitis Restrict Restr ict foo food d emplo employee yeess who who are are il illl wit with h Salmonell Hepatitis Afrom A from working with food. Clean equipment, utensils, linens, or single-use items until the Public Health Department has evaluated the potential for food-borne disease transmission. Call your local healt health h departme department nt if if an emplo employee yee is is diagnos diagnosed ed with: with: • Salmonella • Shigella • E. coli • Hepatitis A Call your your local local health health depart department ment if if a customer customer complai complains ns of diarrh diarrhea ea or vomiti vomiting; ng; or being infected with Salmonella, Shigella, E. coli, or Hepatitis A.
Date missed work
Employee name
Symptoms/ illness
Diarrhea or Was doctor Date vomiting? seen? return to work
Food temperature log (Photocopy and use this form to monitor food temperatures during an emergency.) Required temperatures: • Hot: 140oF or above • Cold: 41oF or below • Re Rehe heat at to to:: 165 16 5oF or above Date
Monitor’s Hot held or initials refrigerated?
Food item
Time Temp.
Corrective action
G O L E R U T A R E P M E T D O O F C M U D N E D D A
21
TABLE OF CONTENTS Introduction
1
Lesson 1
Power outage
2
Lesson 2
Flood or sewage back-up
3
Lesson 3
Fire
4
Lesson 4
Water service disruption or contamination
5
Lesson 5
Biological tampering and terrorism
6
Lesson 6
Dirty bomb
7
Lesson 7
Chemical incident
8
Lesson 8
Solid waste collection disruption and pest control
9
Lesson 9
Maintaining food safety in a disaster
10
Lesson 10
After-incident clean-up: discard or salvage?
11
Lesson 11
Food security
12
Emergency readiness: staff training record
A project of the Twin Cities Metro Advanced Practice Center (APC) supported by funding from the National Association Association of County and City Health Officials (NACCHO): Hennepin County Public Health Protection Protection Saint Paul-Ramsey County Department of Public Health City of Minneapolis Environmental Environmental Management & Safety www.naccho.org/EQUIPh/ First printing, September 2005
13
EMERGENCY READINESS
N O I T C U D O R T N I
TRAINING MATERIALS FOR FOOD WORKERS providess food f ood manage managers rs at food f ood servic servicee establish e stablishments ments with Emergency Readine Readiness ss for f or Food Fo od Workers provide easy-to-use materials to educate food workers about emergency preparedness and response. Emergency Readine Readiness ss includes a discussion guide for food managers covering each lesson along with the photo lessons on emergency topics for food workers. This emergency guide and lesson set is intended for food managers to use – one lesson at a time – at "pre-shift" or other regular meetings with staff. The discussion guide will help food managers lead employees in discussing each lesson and learning the basics of emergency preparedness and response.
The photo lessons also may be used in the event of an emergency and during recovery afterward. Basic steps to take in the event of an emergency are described for emergencies from power outages to biological terrorism,towhether the cause is natural or deliberate. Food to security basics are addressed, addresse d, such as responding a suspicious delivery or keeping doors locked prevent tampering. Lessons give tips in the event of a longer-term emergency and steps for recovery after an emergency. In general it is the responsibility of food managers to keep food safe and, in the event of an imminent health hazard, immediately discontinue operation and remain closed until the local health authority grants approval to reopen. This lesson set offers practical, relatively simple and low-cost steps that can be taken to tighten food security, keep food safe and otherwise reduce the negative impacts of a variety of emergencies.
1 N O S S E L
POWER OUTAGE LOOKING AT THE PHOTOS 1
what steps do you see being taken to keep people safe?
Clos Cl osee the the es esta tabl blis ishm hmen ent. t.
2
,
It is dangerous to operate without lights, ventilation, dishwashing machine and water heater. Stop operating until power is restored. Write down the time of onset of a power outage.
Have needed equipment on hand. h and.
A thermometer to determine determine whether food is safe for eating. eating. Other useful items in a power outage include: • a flashlight to prevent accidents and for light to record temperatures. • a pen and clipboard notebook for time and temperature recording. • blankets or tarps to cover open coolers.
3-6 Determine if food foo d temperature is safe for consumption.
7
Keep Ke ep ref refri rige gera rate ted d food food col cold. d.
8
Stop cooking, and don't serve food that's been only partially cooked. Begin recording time and food temperatures immediately after the power goes out. Check and record temperatures every hour for hot-held food and at least every two hours for cold food, always noting the time each temperature is taken. Calculate how long food remains in the Temperature Danger Zone - between 41°F to 140°F.
Cover open freezers with blankets or tarps, and keep refrigerator doors closed. Don't add hot food into refrigerated food storage (it will raise the temperature).
Disca Di scard rd foo food d tha thatt is is uns unsafe afe to ea eat. t.
Partially cooked food must be discarded if without power for more than an hour.
Hot-held food must be discarded if its temperature is below 140°F for 4 hours. Cold food must be discarded if its temperature is above 41°F for 4 hours.
GROUP DISCUSSION
Do we have the necessary equipment on hand for a power outage, and does everyone know where it is kept? Do we need a procedure to keep a record of food that must be discarded for food safety and insurance purposes?
POWER OUTAGE CONCERNS... A power outage is unsafe for the operation and threatens food safety. safety. Without proper lighting, lighting, movement is not safe. Without power, food cannot be cooked nor cooled and equipment including dishwashers dishw ashers and and air cooling and heating will not run. Once power is restored, food that has sat for too long in the temperature danger zone is unsafe and must be discarded.
2
2 N O S S E L
FLOOD OR SEWAGE BACK-UP LOOKING AT THE PHOTOS 1
,
what steps do you see being taken to keep people safe?
Sto top p serv servin ing g food food an and d beve beverag rages. es.
Close down operation. Floodwater and sewage carry contaminants that threaten food safety and public health. Flooding can damage a building, making it unsafe to occupy.
2a If sewage is backing up, contain the contamination and call for help.
Take the affected sink, drain, toilet or machine out of service. Block any use. Keep foot traffic away from the area. Barricade the area if necessary. Unblock sewage drain lines. Call a plumber for repair.
2b In a flood, make sure building structure s tructure is safe. s afe.
Discuss building safety with your manager.
3-6 After the flood or sewage spill, clean and sanitize the building.
7
Use of a professional cleaning company is recommended. Workers involved in cleanup should wear protective gear for eyes and skin and an N-95 filter mask for mold protection. Wear protective outer clothing and rubber boots that can be removed and bagged for washing and sanitizing before you leave the spill area. Thoroughly clean spill area with a detergent solution followed by a sanitizer solution. Double hand wash immediately. Use a cleaning compound for at least 20 seconds and thoroughly rinse with clean water. Repeat. Discard any exposed materials that cannot be effectively cleaned and sanitized, including toasters and other food equipment, linens, furnishings, carpets, single service items and anything that cannot be washed and disinfected. Clean all hard equipment surfaces with soap; rinse and then sanitize. Discard porous building materials including sheetrock or other wall coverings if water damaged and uncleanable.
Disca Di scard rd fo food od th that at is uns unsafe afe to eat eat..
Discard any food or food packaging that has been in contact with floodwater or sewage. Discard food products with lids or pull-tab tops (e.g. ketchup, milk and other beverages), foods in glass jars and any food packaged in paper, plastic, cloth or fiber. Discard dry foods (e.g. flour, sugar). Discard cardboard boxes even if the contents seem dry. Discard canned foods that are dented, leaking, bulging or rusted.
TIP... Photo documentation of flood or sewage damage and discarded goods can be useful for insurance purposes.
FLOOD & SEWAGE CONCERNS... Floodwater may carry silt, raw sewage, oil or chemicals that can make storm-damaged foods unsafe to eat of if disease-causing packaging is contaminated. Sewage waste w aste contains human andof animal fecesVery that few mayfood carry a range organisms including viruses, bacteria and eggs parasites. or beverage items can be saved after being exposed to flooding or sewage. Any food that may have come into direct contact with the floodwater or sewage must be discarded.
3
3 N O S S E L
FIRE LOOKING AT THE PHOTOS
,
what steps do you see being taken to keep people safe?
1-3 Call 911 911 and close down the operation for any fire that's not quickly controlled.
Have a clearly posted evacuation plan showing how customers and workers can safely and quickly get out of the building. It's important to quickly move away from the building; smoke and fumes from a fire can be debilitating and even deadly. Follow all instructions from fire fighters.
4-6 After the fire: discard all unsafe uns afe food.
With help from your local health department, discard any food that may be affected by heat, smoke, fire or chemicals used to put out the fire. Most food supplies are seldom salvageable, unless frozen foods are stored in a working and completely sealed, walk-in or cabinet freezer. Clean and sanitize all food-contact surfaces, utensils and equipment. Throw out any utensils and equipment that cannot be completely sanitized, e.g., a toaster.
GROUP DISCUSSION
Let's review our ou r emergency plan and equipment equ ipment on hand in the event eve nt of a fire:
Evacuation plan for workers and customers that workers are familiar with. Routine checks to ensure exits are not blocked and back-up lighting is working. Fire drills are practiced at least each year. Fire extinguishers serviced annually and food workers know how to use them.
TIP... Photo documentation of fire damage and discarded goods can be useful for insurance purposes.
FIRE CONCERNS... Typically food and single-service utensils cannot be salvaged after a fire. Smoke, toxic fumes and the use of high-pressure fire suppression equipment and chemicals may penetrate all kinds of food packaging packag ing and contamin contaminate ate stored stored food. food. Even foods foods in cans, jars, jars, bottles, bottles, wraps wraps or cardboard cardboard packaging packag ing that that were close close to the heat of of the fire are not not safe to eat. eat. Equipment Equipment that that cannot be be fully sanitized must be replaced.
4
4 N O S S E L
WATER SERVICE DISRUPTION OR CONTAMINATION LOOKING AT THE PHOTOS 1
what steps do you see being taken to keep people safe?
Notify Not ify your your local local health health depart departmen mentt and water water supply supply utili utility ty..
2
,
Your manager needs to inform the water supply utility of the problem and may be able to learn information about the problem. In the event of contaminated water, the utility will want to identify the contaminant as quickly as possible. Your local health department can provide information on how to address various contaminants, whether boiled water can be used and on alternative water supply sources.
Stop serving food and beverages.
Safe water is essential for safe food. food. It is needed to cook and prepare foods, foods, prepare beverages, wash hands and clean equipment.
3-4 Once safe running water is restored:
Follow health department instructions for recovery from water that is contaminated. Flush pipes and faucets, and drinking fountains for at least 5 minutes. Change out any in-line water filters. Equipment with waterline connections must be flushed, cleaned and sanitized according to the manufacturer's instructions. Examples include post-mix beverage machines, spray misters, coffee or tea urns, ice machines, glass and dishwashers, water softener tank and filters.
GROUP DISCUSSION
What equipment do we operate that is hooked up to water lines? Do we have any in-line water filters?
WATERInterruptio SERVICE CONCERNS... Interruption n of potable water service can occur when a main water line breaks, pipes freeze, or a well pump or water heater malfunctions. Drinking water also may be contaminated by accidental or deliberate introduction of chemicals, bacteria, viruses and other microorganisms microorganisms which can cause flu-like symptoms, skin rash or other illnesses.
5
5 N O S S E L
BIOLOGICAL TAMPERING AND TERRORISM LOOKING AT THE PHOTOS, what steps do you see being taken to keep people safe? 1
Be on on the the lookou lookoutt for for any any suspi suspicio cious us acti activit vity. y.
1
Report Rep ort empl employee oyee ill illness ness as an early early warn warning ing of of tamper tampering ing..
2
Monitor salad bar, buffet or food cart activities to prevent tampering. Watch for suspicious powder or liquid on food, product or package deliveries. Inspect all deliveries for any sign of tampering. People in areas where they don't belong, especially in food preparation and storage areas.
Many illnesses of customers and employees may be an early warning sign that tampering with food has occurred. Flu-like symptoms, skin rash or other employee illnesses must be reported to the person in charge
Restrict unauthorized access to food areas and business records.
Unauthorized individuals should not be allowed into food preparation or storage areas or into office areas where food records are kept. Visitors or vendors in kitchen should check in before entry or wear an identifying badge.
3-4 Report suspicious activity or tampering to the manager or authorities.
5
Report suspicious activities in food areas or involving deliveries - call 911.
Close operation if biological contamination has occurred.
Stop serving food and water to prevent further illnesses.
6-8 Ask health department for advice on how to clean after a biological incident.
Do not clean food areas or salvage food without expert advice. Wiping food service areas may actually spread the contamination.
GROUP DISCUSSION
Are we regularly recording employee employee illnesses? What is our procedure for this? this?
BIOLOGICAL CONCERNS... Biological tampering or terrorism involves the deliberate use of a biological agent of infectious viruses or bacteria or a device to spread disease-producing microorganisms or toxins in food, water or the air. Biological agents that may be used to intentionally contaminate food include salmonella, anthrax, ricin toxin, among others.
6
6 N O S S E L
DIRTY BOMB EXPLOSIONS & DIRTY BOMBS... The cause of an explosion and whether it was accidental or deliberate will often not be immediately evident. Regardless, a blast can damage the structural integrity integrity of buildings so it is important to leave the area near a blast. Emergency responders will be able to measure levels of air contaminants and assess the likely causes. A dirty bomb is a terrorist device that combines a conventional explosive, explosive, such as dynamite, with radioactive material. Its primary purpose is to generate fear and panic. While a dirty bomb is designed to contaminate a small area with radiation, that contamination likely will not be great enough to kill or cause severe illness in people. Even so, radioactive particles in the air can contaminate several city blocks and require costly cleanup.
LOOKING AT THE PHOTOS, what steps do you see being taken to keep people safe? 1
If you're you're in in the immedi immediate ate area area of a blast, blast, leav leavee immedi immediate ately ly..
2
Cover your mouth and nose with a wet cloth to prevent breathing in dust or ash in a smoky area. Leave the area on foot. Go inside the nearest building beyond the blast area, which will reduce exposure to radioactive particles.
Report the blast
Call 911 to report an explosion.
3-5 Once away away from the the blast blast area, stay inside inside and and seek out out health health protecti protection on informati information on
Turn on local local radio, TV or computer news sources for emergency emergency response and health health messages. If radioactive material was released, released, local news broadcasts will advise advise people where to report for radiation monitoring and other tests, decontamination protocols to protect health and measures to prevent the spread of contamination. Stop all food and beverage service. Contaminants from a dirty bomb carried in the air and water can contaminate food and water.
6-8 Get expert advice on appropriate clean-up from the health department
Do not clean food areas or salvage food without expert advice from the health department. How to clean depends on the type of contaminant, and some substances will only be spread further by conventional cleaning.
7
7 N O S S E L
CHEMICAL INCIDENT A chemical incident is caused by accidental or deliberate releases of a hazardous chemical into the environment, e.g., a tanker accident or industrial facility release thatthe poses a threat health and may contaminate air, land, food,truck water and food preparation surfaces within impact area to of public the release. In a deliberate release such as an act of terrorism, chemical agents may be used intentionally to threaten public health, safety and the physical environment, causing damage and fear.
Warning signs of a chemical release include:
Unexplained odor odor that is completely completely out of character character with surroundings. surroundings. A fading of a chemical odor may just mean the chemical has dulled your sense of smell. Unusual numbers of health problems in people, including nausea, disorientation disorientation,, difficulty in breathing and convulsions. Eye or skin irritation or burning. Unusual incidence of dead birds, insects or other animals.
LOOKING AT THE PHOTOS 1
Call 911 and the Minnesota Duty Officer at 1-800-422-0798. Tune in to local radio or TV news sources for further information. information.
Limit exposure to people. Evacuate the chemical exposure exp osure area.
3
what steps do you see being taken to keep people safe?
Report Repo rt the the chemica chemicall incide incident nt or likel likelyy signs signs of chemica chemicall exposure exposure..
2
,
Cover mouths and noses with wet cloths to prevent chemical exposure.
Stop serving food and water.
Discontinue all food and beverage service. A chemical agent carried in the air and water can contaminate food and water.
4. Seek expert advice about clean-up.
5
Do not clean or salvage food without expert advice from the health department. How to clean depends on the type of chemical agent.
Use cleaning and other chemicals safely.
Even everyday chemical agents used for cleaning and sanitizing can become toxic if used or stored improperly. Never mix chemical cleaners, solvents or degreasers. Make sure you are trained in the proper use and storage of chemicals at work.
CHEMICAL CONCERNS... Chemicals can contaminate the air we breathe, water we drink, the food supply or surfaces that people peop le contact. contact. Appr Appropri opriate ate cleanclean-up up require requiress expert expert assessme assessment nt and advic advice. e. Chemical Chemical event eventss include industrial or transportation accidents accidents releasing toxic chemicals (e.g., chlorine or ammonia) and deliberate acts of chemical terrorism.
8
8 N O S S E L
SOLID WASTE COLLECTION DISRUPTION AND PEST CONTROL LOOKING AT THE PHOTOS 1
what steps do you see being taken to keep people safe?
Separat Sep aratee food food waste waste and and perish perishabl ables es from from other other trash trash..
2
,
Food waste and other perishables create odor problems and attract insects and rodents. If solid waste collection service is disrupted, sort these into separate waste containers to save space and bestt manag bes managee waste waste..
Keep hazardous materials separate from other waste items.
Hazardous materials such as chemicals or cleaning solvents need to be stored in a designated container and delivered to an approved management facility.
3-4 Securely store garbage
5
Monitor garbage storage area
6
Place all food waste in plastic trash bags. Do not overfill. Securely tie the bag opening to prevent spillage, control odors and prevent insects from entering. Keep garbage as far away as possible from food service areas. Place garbage bags into dumpsters or trash cans with tight fitting lids to keep rodents out. Do not allow food waste to accumulate outside of garbage receptacles.
Monitor daily for pests and leakage. Keep people from salvaging garbage containing spoiled, unsafe food. If pick-up service is disrupted, but waste disposal facilities are still operating, garbage should be transported to a waste facility every 3-7 days.
Keep Ke ep use used d cook cookin ing g oil oil sepa separa rate te
Do not mix used cooking oil from fryers with food wastes. Use sealed buckets or a grease container for used cooking oil.
7-12 Control pests such as rodents and insects.
Clean up any possible nesting spaces for pests. Outside the building, remove brush, leaves, or debris that pests can hide and build nests in. Indoors, store food and equipment neatly, off the floor. Use traps, such as glue boards, to detect and monitor pest activity. Inspect incoming shipments for signs of insect infestation, such as insect eggs on packages or insects on produce. Get rid of standing water outdoors to reduce insect breeding grounds, such as an open bucket of water or garbage container lid filled with rain water.
SOLID WASTE & PEST CONCERNS... In a disaster that interrupts garbage pick up, pests can pose problems. Garbage provides food for insects and rodents. Pests can spread disease and cause food-borne illnesses. They can damage food, supplies and buildings, as well as scare off customers.
9
9 N O S S E L
MAINTAINING FOOD SAFETY IN A DISASTER IN A DISASTER... In the panic of a disaster, equipment, regular schedules of employees, usual services and the community may be impacted. A group review of food safety basics can help keep food food workers focused and reduce food-borne illness that can arise when normal operation is upset.
LOOKING AT THE PHOTOS, what steps do you see being taken to keep people safe? 1-4 Help keep food safe amidst the disarray of an emergency.
Clean and sanitize food preparation areas using water from a safe and approved source. Practice strict hand washing procedures as the best way to prevent the spread of disease. Do not accept home-prepared foods, or food and water from unknown or unapproved sources, even in a disaster. These items have not been quality controlled for the general public, proper transport temperatures cannot be assured, they may have been tampered with and may make people sick. Carefully examine sealed and canned foods to detect spoilage, contamination or other damage.
5-6 Make sure foods do not sit in the Temperature Danger Zone.
Keep cold foods at or below 41°F 41°F.. Use a food thermometer regularly to to check and log temperatures of iced and refrigerated foods. foods. At higher temperatures, disease-causing disease-causing bacteria can develop. Keep hot foods at or above 140°F, using a food thermometer regularly to check and log temperatures of hot held foods. Store cooked foods for refrigeration in shallow containers to allow safe cooling. Foods that are not properly cooled permit the growth of disease-causing bacteria.
Wash hands frequently. 1. Roll up sleeve sleevess and and wet hands with warm water water.. 2. Usin Using g soap, soap, work up a soapy soapy lather lather that that covers covers hands hands and and forearms. forearms. 3. The 20-secon 20-second d rule: Rub Rub hands hands together together for for at least least 20 seconds. seconds. Make Make sure to wash wash palms, back of hands, between fingers and forearms. Use a fingernail brush to clean under fingernails and between fingers. 4. Rinse hands hands and forearms forearms in warm warm water. water. Keep Keep fingertip fingertipss pointed pointed down while while rinsing rinsing.. 5. Dry hands hands with singlesingle-use use paper paper towels, towels, cloth cloth roller towel towel or blow blow dryer. dryer. 6. Us Usee towe towell to tur turn n off off fauc faucet et..
FOOD SAFETY & HAND WASHING CONCERNS... In the panic of an emergency, sticking to food safety basics can reduce food-borne illness. Washing your hands frequently and thoroughly is one of the most important ways to protect publicc health. publi health. The skin skin on our hands hands holds holds millions millions of tiny bacteri bacteriaa and viruses viruses that can can be passed passed to food and other people. Proper hand washing can reduce these microorganisms by 100 to 1,000 times. If everybody washed their hands before touching and eating food and after using the restroom, nearly half of all food-borne illness outbreaks could be avoided.
10
0 1 N O S S E L
AFTER-INCIDENT CLEAN-UP: DISCARD OR SALVAGE? LOOKING AT THE TABLES, what steps are described to keep people safe?
Discard food that is too long in the Temperature Danger Zone.
Discard food damaged by fire.
Discard any food that may be affected by heat, smoke, fire, fire suppression chemicals or pressurized water.
Discard food damaged by flooding.
Partly cooked food must be discarded if without power for more than an hour. Hot-held food must be discarded if temperature is below 140°F for 4 hours. Cold food must be discarded if temperature is above 41°F for 4 hours.
Discard food products with lids or pull-tab tops (e.g., ketchup or milk and other beverages), foods in glass jars and any food packaged in paper, plastic, cloth or fiber. Discard dry foods, like flour and sugar. Discard cardboard boxes even if the contents seem dry. Discard canned foods that are dented, leaking, swollen or rusted. To reuse intact canned foods: remove labels, scrub the surface with hot and soapy water, rinse in clean water and then soak them in a sanitizing solution (1 tablespoon bleach per gallon of water) for 90 seconds or more. After drying, mark contents on can with a permanent marker.
Discard food and damaged materials exposed to a sewage sewag e back-up.
Discard any food or food packaging that has been in contact with sewage. Discard any exposed materials that cannot be effectively cleaned and sanitized, including toasters and other food equipment, linens, furnishings, carpets, etc.
GROUP DISCUSSION
Are there items on the discard list that surprise you? Discuss why it is important to discard them. For more information, refer to the lessons on Power Outage, Fire, Flood and Sewage Back Up, or ask your health inspector.
11
1 1 N O S S E L
FOOD SECURITY LOOKING AT THE PHOTOS, what steps do you see being taken to keep people safe? 1-2 Limit unauthorized access to food areas and business records.
3
Ensure food safety at salad bar or buffet.
4
Call the police at 911 following the guidelines of your food establishment.
Adequat Adeq uately ely ligh lightt and lock lock doors doors and and other other poin points ts of of entry entry..
7
Make sure products received are only what was ordered and are properly sealed with no physical signs of tampering. Verify delivery person if unknown to you. Check their worker identification, and call the authorized supplier to verify identity if needed. Check deliveries for suspicious powders or liquids that could be a sign of contamination of food or other packages.
Report any suspicious activity to the Person in Charge.
6
Closely monitor salad bars and self-service carts to prevent tampering and food contamination. Report any suspicious activity to the Person in Charge.
Inspect deliveries for signs of tampering or unexpected packages. packages .
5
Restrict customer passage at openings to kitchen Visitor or vendor in kitchen should check in before entry or wear an authorized visitor badge. Be aware of and monitor any unauthorized persons in food preparation and storage areas. Post signs prohibiting access, such as "Employees Only."
Keep doors opening onto the loading area locked when not in use. Install and replace lighting so that points of possible entry remain well lit. Keep hazardous chemicals including pesticides locked in a secure area.
Report Repo rt emplo employee yee illn illness ess as an an early early warni warning ng of tamp tamperi ering. ng.
Flu-like symptoms, skin rash or other employee illnesses must be recorded and may be an early warning sign in the event that tampering with food has occurred. The Person in Charge keeps a log of employee illnesses.
GROUP DISCUSSION
What steps are we already taking taking to keep food secure? How could someone with malicious intent get around our existing security, security, and how could we tighten security? Let's agree on steps to take if you notice a suspicious person, activity or delivery that may have been bee n tampe tampered red wit with h (i.e., (i.e., rep report ort it to to the the perso person n in cha charg rge, e, and and repo report rt susp suspici icious ous act activi ivity ty or or delivery with evidence of tampering or visible powder /contamination to the police at 911). At the salad bar, buffet or other self-service cart (if applicable), how do we prevent food tampering and is our monitoring adequate?
WHY FOOD SECURITY IS IMPORTANT...
12
A food security program will help protect customers and employees from vulnerability to terrorist threats and criminal acts of food tampering. Food has been used to spread biological agents (e.g., deliberate salmonella poisoning at a salad bar in Washington). Improving food security may reduce threats to public health, business liability and can prevent food tampering that may result in serious economic consequences for a business.
EMERGENCY READINESS: STAFF TRAINING RECORD (Photocopy and use this form to track staff training.)
LESSON
1
Power outage
2
Floo Fl ood d or se sewa wage ge ba back ck up
3
Fire
4
Wat ater er se serv rvic icee di disr srup upti tion on or contamination
5
Biolog Biol ogic ical al ta tamp mper erin ing g and terrorism
6
Dirty bomb
7
Chemical inc incident
8
Solid Soli d wa wast stee co coll llec ecti tion on disruption and pest control
9
Mainta Main tain inin ing g foo food d saf safet ety y in a disaster
10 AfterAfter-inc incide ident nt cleanclean-up: up: discard or salvage?
11 Fo Food od sec secur urit ity y
DATE OF TRAINING
WHO ATTENDED
INSTRUCTOR INITIALS
Power Outage 1. Stop serving food and beverages. beverages.
Notify customers.
2. Do two things immediately: immediately: 1. Write down the time time power power went went off. off. 2. Check food food tempera temperatures tures with with a thermo thermometer meter and write them down.
3. Keep good temperature records while the power is out.
Check hot food hourly and cold food every 2 hours for each unit.
Write down times & temperatures.
4. Do not serve partially cooked food.
If power returns within 1 hour, rapidly reheatt food to rehea to 165 F.
If power is off more than 1 hour, discard food.
1 N O S S E L
Emergency Readiness for Food Workers
1 N O S S E L
Power Outage 5. Food being being held cold: cold:
Discard all cold food that has been above 41 F for more more than 4 hours.
6. Food being being held hot: hot:
Discard all hot food that has been below 140 F for more more than 4 hours.
7. Refri Refrigerat gerator or tips:
Keep refrigerator doors closed.
Cover open units with a tarp.
Don’t add hot food to units.
8. Recovery when the power returns:
Review temperature records.
Discard food as required.
Reset all breakers, equipment, etc.
Emergency Readiness for Food Workers
Flood or Sewage Back-Up 1. Stop serving food and beverages.
Notify customers.
2a. If a sew sewage age bac back-u k-up p occur occurs, s, then sewage lines are blocked.
Don’t track sewage around facility.
Call plumber to clear sewage drain lines.
2b. If a flo flood od occu occurs, rs, do dam damage age assessment first.
Is building safe to occupy? Ask manager if building is safe.
3. Clean the building - safely!
Wear rubber boots, gloves, goggles and coveralls.
Wear an N-95 filter mask for mold protection.
2 N O S S E L
Emergency Readiness for Food Workers
2 N O S S E L
Flood or Sewage Back-Up 4 Clean the building building - floors floors and and walls. walls.
Remove sewage, solids, water.
Scrub with brush, soap.
Rinse and then sanitize floors, walls.
Dry quickly with fans.
5 Cle Clean an all all food food equip equipme ment. nt.
Clean all hard equipment surfaces with
soap and water. Rinse and sanitize before use.
Mixers, ice machines, etc.
6 Disca Discard rd dama damaged ged build building ing items items..
Discard all porous, contaminated items that cannot be cleaned.
7 Salv Salvage age food food and reop reopen en for busin business. ess.
Discard any food contaminated by sewage or floodwaters.
Discard all porous food packages that cannot be cleaned (bags of flour, salt, bottles or cans with screw tops, corks or EZ-open tops).
Call your health department to review cleaning and salvage.
Emergency Readiness for Food Workers
3 N O S S E L
Fire 1. Call for help. help.
Significant
2. Assess the severity of the the situation.
Contained
3. Follow fire department instructions.
4. Afterward, discard unsafe unsafe food.
5. Repair or replace damaged damaged equipment.
6. Get food safety inspection before reopening.
Emergency Readiness for Food Workers
Water Service Disruption or Contamination 1. Call the health department department and the water utility.
2. Stop serving food and beverages.
3. Are we ready ready to reopen?
Do we have safe water?
Call local health department.
4. Recov Recovery ery and clean clean up:
Follow instructions from local health department regarding contaminated water.
Clean and sanitize as needed.
4 N O S S E L
Emergency Readiness for Food Workers
Biological Tampering and Terrorism 1. Be on the lookout for suspicious suspicious activities and unusual items.
Many ill customers & employees
Foods that do not seem right
Suspicious powders or liquids
Unauthorized persons
2. Restrict access of non-employees. non-employees.
Verify ID of visitors.
Have delivery persons check in.
Check with manager if unsure.
3. Report suspicious suspicious activities to the person in charge.
4. Manager or person in charge may need to call 911.
5 N O S S E L
Emergency Readiness for Food Workers
5 N O S S E L
Biological Tampering and Terrorism 5. Close establishment establishment if there is a biological contamination incident.
U
Alert customers.
Stop serving food.
6. Salvaging food & cleaning the establishment: W A R N I N G!
DO NOT try to salvage food or clean up until you have expert advice from the health department.
How to clean things will vary with the type of biological contaminant.
7. Clea Clean n up - safely! safely!
It is dangerous to clean without the
proper safety equipment. Talk with the health department about what is required.
8. Be safe! Talk with your manager manager before you act.
A biological incident is not a normal situation.
Emergency Readiness for Food Workers
Dirty Bomb 1. If the establishment establishment IS in the immediate area of the blast:
See manager for directions.
Leave the immediate area on foot.
Cover your mouth/nose with a wet cloth to prevent breathing in dust.
2. If the establishment establishment IS NOT NOT in the immediate area of the blast, stay in the building:
See manager for directions.
Call 911 to report an explosion.
3. Turn on local television, radio and computers for emergency information.
Is your location safe? If not, where do I go?
Decontamination sites?
4. The biggest danger from a dirty bomb is the blast itself.
Stay inside.
Buildings will provide some shielding from radiation.
Minimize time spent exposed to the radiation.
6 N O S S E L
Emergency Readiness for Food Workers
6 N O S S E L
Dirty Bomb 5. Stop operations if there is a dirty bomb attack.
Alert customers.
Stop serving food.
6. Salvaging food & cleaning the establishment: W A R N I N G!
DO NOT try to salvage food or clean up until you have expert advice from the health department.
How to clean things will vary with the type of dirty bomb.
7. Clean Cleaning ing up-safely! up-safely!
It is dangerous to clean without the proper safety equipment.
Consult with the health department on what is required.
8. Be safe! Talk with your manager before you act.
A dirty bomb incident is not a normal situation.
Discuss everything with your manager BEFORE you act!
Emergency Readiness for Food Workers
Chemical Incident 1. Call 911 and and the state state duty officer. officer.
2. Cover mouth and and nose with a wet cloth to prevent exposure.
3. Discontinue food and beverage beverage service to the general public.
4. Seek expert expert advice about about clean-up.
Call local health department.
5. Employee safety training:
Proper use of chemicals stored on-site.
7 N O S S E L
Emergency Readiness for Food Workers
Solid Waste Collection Disruption and Pest Control 1. Separate food waste from empty boxes and cans.
2. Separate hazardous hazardous materials for appropriate disposal.
3. Place food waste waste in plastic plastic bags and tie securely.
4. Place tied bags bags into containers containers with tight-fitting lids.
5. Food waste outside of trash trash containers attracts pests!
6. Put used cooking oil from fryers in sealed buckets or a grease container.
Do not mix with food waste.
8 N O S S E L
Emergency Readiness for Food Workers
8 N O S S E L
Solid Waste Collection Disruption and Pest Control 7. Elimin Eliminate ate nesting nesting spaces spaces outside - remove brush, debris, etc.
8. Eliminate nesting spaces inside - store food and equipment neatly, off the floor.
9 Use trap trapss to detect detect and and monit monitor or pest activity.
10. Ins Inspec pectt incom incoming ing shi shipme pments nts..
11. Keep Keep waste waste cont contain ainers ers clos closed ed and and the ground around them clean.
12. Eli Elimin minate ate sta standi nding ng wate water. r.
Emergency Readiness for Food Workers
Maintaining Food Maintaining Safety in a Disaster 1. Practice food safety basics basics in a disaster.
2. Clea Clean n and sanitize sanitize food preparation areas before use.
3. Hand washing washing is one of the most important ways to keep food safe.
4. Home-prepared foods cannot cannot be used, even in a disaster.
5. Monit Monitor or cold foods to keep them the m at or bel below ow 41 F.
6. Monit Monitor or hot foods to keep them at or abo above ve 140 F.
9 N O S S E L
Emergency Readiness for Food Workers
9 N O S S E L
Maintainin Maintaining g Food Safety in a Disaster Wash Hands Frequently! 1. Roll up sleeves and wet hands with warm water.
2. Use soap. Work up lather that covers hands and forearms.
3. Wash well well for 20 seconds. seconds.
4. Rinse hands and forearms. forearms.
5. Dry hands using clean towel.
6. Use towel to turn off faucet. faucet.
Emergency Readiness for Food Workers
Discard or Salvage? Salvage
Discard Any food or service item that has been contaminated or come in contact with with water, water, sewage, smoke, smoke, fumes fumes or chemicals. This includes:
Fresh perishables produce, fish, dairy products-and eggs. meat, poultry, Opened containers and packages Vulnerable containers with peel-off, waxed cardboard, cork or screw tops or paraffin seals such as glass or plastic containers of catsup, dressing, milk, horseradish, mayonnaise, pop, beer, sauces, etc. Soft, porous packaging - food in cardboard boxes, pape pa perr, foi foil, l, pl plas asti tic, c, an and d cel cello loph phan anee suc such h as as box boxes es or bags ba gs of fo food od,, cer cerea eal, l, fl flou ourr, sug sugar ar,, ric rice, e, sa salt lt,, etc etc.. Dry goods - spices, seasoning and extracts, flour, sugar and other staples in canisters. Single service items - plates, cups, utensils, lids, etc.
Canned and bottled items should be discarded: If charred or near the heat of the fire. If rusted, pitted, dented, swollen or leaking.
Frozen foods if stored in a sealed walkin or cab cabine inett freez freezer er (no water, smoke, fumes or chemical c hemical infi infilt ltra rati tion on)) an and d where ambient temperature has remained below 41oF. Disinfect undamaged cans and bottles that have no heat or water damage and are free from dents, bulging, leaks or rust. Paper label removed Washed with soap and water, then rinsed Sanitized with sanitizing solution, then air dried Relabeled with permanent marker.
If fire, fire, flood or sewage back-up back-up has been effectively contained:
Food in areas unaffected by smoke, fumes, water, heat, fire suppression chemicals, floodwater or sewage back-up backup may be salvag salvaged. ed. Seek the advice of your local health inspector.
Refrigerated Refrigera ted or froz frozen en food must be discarded if: In contact with sewage, water, smoke, fumes or chemical seepage. Above 41oF for four hours or more. Frozen and then thawed for four or more hours. Non-PHFs may be kept at room Deteriorated in quality or has an unusual temperature, though quality may appearance, color or odor odor.. deteriorate, including: Potentially Hazardous Food (PHF) must be discarded Bread, rolls, muffins, dry cakes if it has been in the "Temperature Danger Zone" o o Solid butter or margarine (41 (4 1 F - 140 F) for more than 4 hours. PHFs include: Hard cheese - cheddar, parmesan, etc. Meat and mixed dishes
Beef, veal, lamb, pork, poultry, poultry, fish, seafood, Fresh, uncut fruits & vegetables luncheon meats, hot dogs, hams, etc. Fruit or vegetable juices, dried fruit, Soups, stews, casseroles or similar dishes fruit pies containing meats, pasta, rice, eggs or cheeses Canned goods Eggs and dairy products Dry foods - flour, pasta, rice, etc. Eggs or egg products, ice cream, yogurt High sugar foods - honey, jellies Milk, cream, buttermilk, cream-based foods or soups Acid-based condiments - ketchup, Soft cheeses such as cream, ricotta, brie, etc. mustard Desserts - Pies, cakes and pastries containing custard, cheese, chiffon, meringue or pumpkin Cut Melons & Cooked Vegetables - Watermelon, musk Partially cooked food may be quickly or honeydew melons, cooked peas or corn or beans reheated to 165oF if without power for Partially cooked food must be discarded if without less than one hour. When in doubt, power pow er fo forr mor moree than than one one hou hourr. throw it out.
Other than food: Discard Discard any exposed materials that cannot be effectivel effectively y cleaned and sanitized, including toasters and other food equipment, linens, furnishings, carpets, etc.
0 1 N O S S E L
Emergency Readiness for Food Workers
Food Security 1. Restrict customer customer and supplier access from non-public spaces. 2. Be on the lookout for suspicious suspicious and out-of-the-ordinary activities.
Many people becoming ill
Suspicious powders or liquids
Unauthorized persons
3. Keep food safe safe at buffet buffet tables and on food carts.
4. Inspect deliveries from suppliers. suppliers.
Suspicious powders or liquids Unauthorized delivery or unfamiliar supplier
5. Report suspicious suspicious activity activity or delivery to person in charge.
6. Keep loading dock and food storage areas locked.
1 1 N O S S E L
Emergency Readiness for Food Workers
1 1 N O S S E L
Food Security 7. Illnesses should be tracked on an an employee illness log.
Employee illness log Food code rrequirements equirements for employee health: health: 1. Food employ employees ees who who are ill with with vomiti vomiting ng or diarr diarrhea hea should should be be excluded excluded from from working in the establishment establishment.. 2. Compl Complete ete this log when emplo employees yees have vomi vomiting ting or diar diarrhea. rhea. 3. Res Restr trict ict fo food od empl employe oyees es who who are are il illl wit with h Salmonella, Shigella, E. coli or Hepatitis A from working with food. Clean equipment, utensils, linens, or single-use items until the Public Health Department has evaluated the potential for food-borne disease transmission. 4. Call your local healt health h departme department nt if if an emplo employee yee is is diagnos diagnosed ed with: with: Salmonella Shigella E. coli Hepatitis A 5. Call your your local local health health depart department ment if if a customer customer compla complains ins of diarr diarrhea hea or vomit vomiting; ing; or being infected with Salmonella, Shigella, E. coli, or Hepatitis A.
Date missed work
Employee name
Symptoms/ illness
Diarrhea or Was doctor Date vomiting? seen? return to work
Emergency Readiness for Food Workers
1 N ` O I
Corte de Electricidad ` el servicio de servir 1. Descontinue ` alimentos y bebidas al publico general.
Notifique a los clientes.
2. Haga inmediatamente inmediatamente lo siguiente:
Anote la hora cuando se fue la luz.
` Tome con un termometro las temperaturas ` de los alimentos y anotelas.
3. Mantenga buenos buenos registros de de las temperaturas mientras no haya electricidad.
Controle la temperatura de los alimentos calientes cada hora y la de los alimentos fr ` os cada 2 horas para cada unidad.
Anote las horas y las temperaturas.
4. No sirva alimentos parcialmente parcialmente cocinados.
Si la electricidad vuelve dentro de 1 hora de haberse ido, recaliente los alimentos ` rapidamente a 1650F. ` dura mas ` de una 1 hora, deseche Si el apagon los alimentos.
C C E L
` Estado de Alerta para los Trabajadores de la Alimentacion
1 N ` O I C C E L
Corte de Electricidad 5. Alimentos que se se mantienen fr `os:
Deseche todos los alimentos fr `os que hayan estado por encima de una temperatura de ` de 4 horas. 410F durante mas
6. Alimen Alimentos tos que se mantienen mantienen calientes:
Deseche todos los alimentos calientes que hayan estado por debajo de una temperatura ` de 4 horas. de 1400F durante mas
7. Consejos para el uso del refrigerador: refrigerador:
Mantenga cerradas las puertas del refrigerador.
` Cubra las unidades abiertas con una lona plastica.
No anada alimentos calientes a las unidades.
~
` cuando 8. Recuperacion cuando vuelve la electricidad:
Revise los registros de temperaturas.
` sea necesario. Deseche los alimentos segun
` de encendido todos los Vuelva a la posicion ` interruptores automaticos de circuito, equipos, etc.
` Estado de Alerta para los Trabajadores de la Alimentacion
2 N ` O I
Inundacion o Retroceso de las Aguas Negras `
1. Deje de servir servir alimentos y bebidas.
Notifique a los clientes.
2a. Si ocurre el retroceso de las aguas ` de que negras, ello es una indicacion ` tapados. los tubos de las cloacas estan
` Asegurese que no lleva en la suela de sus zapatos la suciedad de las aguas negras por las instalaciones.
Llame a un plomero para que limpie los tubos de . . desague de las aguas negras.
2b. Si ocurre una inundacion, ` ` primero haga una evaluacion ~ del dano causado.
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Esta `seguro el edificio para ser ocupado? el edificio esta` ` Preguntele al gerente si seguro.
!
3. Limpie el edificio- sin arriesgarse! arriesgarse!
Use botas de goma, guantes, gafas de seguridad y mono de trabajo.
Use una mascarilla con filtro N-95 para ` contra el moho. proteccion
C C E L
` Estado de Alerta para los Trabajadores de la Alimentacion
2 N ` O I C C E L
Inundacion o Retroceso de las Aguas Negras `
4. Limpie el edificio-pisos y paredes.
` Elimine las aguas negras, los solidos y el agua.
` Restriegue con cepillo y jabon.
Enjuague y seguidamente higienice los pisos y las paredes.
` Seque rapidamente las superficies con ventiladores.
5. Limpie todos los equipos que se utilizan con los alimentos.
` y agua todas las superficies Limpie con jabon duras de los equipos.
` Enjuaguelas e higien `celas antes de usarlas.
` Batidoras/mezcladoras, maquinas de hielo, etc.
6. Deseche art `culos del edificio danados. ~
Deseche todos los art `culos porosos contaminados que no puedan ser limpiados.
7. Rescate los alimentos alimentos que pueda pueda y reanude el servicio.
Deseche aquellos alimentos que hayan sido ` contaminados por las aguas negras o por la inundacion Deseche todos los envases porosos de alimentos que no puedan ser limpiados (bolsas de harina, de sal, botellas o latas con tapas atornillables, de ` corcho o que se abren facilmente). Llame a su departamento de sanidad para que inspeccione la limpieza realizada y las mercader `as rescatadas.
` Estado de Alerta para los Trabajadores de la Alimentacion
3 N ` O I C C E L
Incendio 1. Pida ayuda ayuda..
Bien Seria
` ` la serie 2 Eval Evalue ue seriedad dad de de la situa situacion. cion.
Contenida
3. Siga las instrucciones del del departamento de bomberos.
4. Poster Posteriormen iormente, te, deseche los alimentos peligrosos.
5. Repare o reemplace los equipos ~ danados.
6. Antes de reabrir, pida que se ` de haga una inspeccion seguridad de los alimentos.
` Estado de Alerta para los Trabajadores de la Alimentacion
Interrupcion o Contaminacion del Servicio de Agua `
1. Llame al departamento de de ` sanidad y al servicio publico de suministro de agua.
2. Deje de servir servir alimentos y bebidas.
3. ? Estamo Est amoss listos listos para reabr reabrir? ir?
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Tenemos agua potable?
Llame al departamento de sanidad local.
` y limpieza: 4. Recuperacion limpieza:
Siga las instrucciones del departamento de sanidad local relacionadas con aguas contaminadas.
` sea necesario. Limpie e higienice segun
`
4 N ` O I C C E L
` Estado de Alerta para los Trabajadores de la Alimentacion
Manipulacion Biologica Indebida y Terrorismo `
`
1. Mantengase vigilante por ` actividades sospechosas y art `culos no usuales.
` Muchos clientes y empleados que estan enfermos.
Alimentos que no lucen bien.
Polvos o l `quidos sospechosos. sospechosos.
Personas no autorizadas.
2. Limite el acceso de personas que no sean empleados.
Verifique la identidad de los visitantes.
Haga registrar a las personas que hacen entregas de mercanc `as.
Consulte con el gerente si no esta `seguro.
3. Notifique al encargado encargado si ve actividades sospechosas.
4. El gerente gerente o el encargado encargado podr `an tener que llamar al nœmero 911.
5 N ` O I C C E L
` Estado de Alerta para los Trabajadores de la Alimentacion
5 N ` O I
Manipulacion Biogica Indebida y Terrorismo
C C E L
`
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5. Cierre el establecimiento si ocurre ` un incidente de contaminacion biologica. `
U
Alerte a los clientes.
Deje de servir alimentos.
6. Resca Rescate te de alimentos alimentos y limpieza limpieza del ! establecimi establ ecimiento: ento: A D V E R T E N C I A!
` NO trate de rescatar alimentos ni de limpiar hasta haber tenido la opinion de un experto del departamento de sanidad.
` Como limpiar las cosas variara `dependiendo ` del tipo de contaminante biologico.
7. Limpieza- !con seguridad! seguridad!
Es peligroso limpiar sin tener el equipo
de seguridad apropiado. Hable con el departamento de sanidad para averiguar que `se requiere hacer.
!
8. Cu `dese! dese! Habl Hablee con su su gerent gerentee antes de hacer algo.
` ` Un incidente biologico no es una situacion
normal.
` Estado de Alerta para los Trabajadores de la Alimentacion
6 N ` O I
"Bomba Sucia"
C C E L
(Arma radiologica) `
1.Si el establecimiento EST` en el ` area inmediata del estallido de la bomba:
Vea al gerente para obtener instrucciones.
` ` Alejese a pie del area cercana al estallido.
~
` Cubrase la boca y la nariz con un pano mojado para evitar inhalar polvo.
2.Si el establecimiento NO EST` ` inmediata del estallido en el area ` de la bomba, quedese en el edificio:
Vea al gerente para obtener instrucciones.
` Llame al 911 para denunciar la explosion.
` la radio 3. Encienda la television, y las computadoras para obtener ` de emergencia. informacion
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` Es seguro el lugar donde esta? ? Si no lo es, Donde debe ir? `
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Lugares de descontaminacion? `
4. El peligro mas ` grande de una "bomba sucia" es el estallido en s `.
` Quedese dentro.
` algo de resguardo contra Los edificios proveeran ` la radiacion.
Reduzca al m nimo la cantidad de tiempo que esta `expuesto a la radiacion. `
` Estado de Alerta para los Trabajadores de la Alimentacion
6 N ` O I C C E L
"Bomba Sucia" ` (Arma radiologica) 5. Detenga operaciones si ocurre un ataquelas con una "bomba sucia".
Alerte a los clientes.
Deje de servir alimentos.
6. Resca Rescate te de los alimentos alimentos y limpieza del establecimiento: !
ADVERTENCIA!
NO trate de rescatar alimentos ni de realizar la ` de limpieza hasta que haya obtenido la opinion un experto del departamento de sanidad.
` Como limpiar las cosas variara`dependiendo del tipo de "bomba sucia".
!
7. Limpieza- con seguridad! seguridad!
Es peligroso realizar la limpieza sin contar con el equipo de seguridad apropiado.
Consulte al departamento de sanidad para averiguar que `equipo se necesita.
!
8 Cu `de dese se!! Ha Habl blee co con n su ge gere rent ntee antes de hacer algo.
` normal. Una "bomba sucia" no es una situacion
!
Hable con su gerente sobre todos los
aspectos ANTES de hacer algo!
` Estado de Alerta para los Trabajadores de la Alimentacion
7 N ` O I
Incidente Qu mico `
` 1. Llame al al numero 911 y al departamento de sanidad.
` 2. Cubrase la boca y la nariz nariz con ~ un pano mojado para evitar la exposicion. `
` el servicio de servir 3. Descontinue ` alimentos y bebidas al publico general.
4. Obtenga asescramiento de expertos sobre la limpieza.
Llame al departamento de sanidad local.
` sobre seguridad 5. Capacitacion seguridad
de los empleados:
Uso apropiado de los productos qu `micos almacenados en el lugar.
C C E L
` Estado de Alerta para los Trabajadores de la Alimentacion
Interrupcion de Servicio Debida a Desperdicios Solidos y Control de Plagas `
`
1. Separe los desperdicios desperdicios de alimentos de las cajas y latas vac `as. 2. Separ Separee los materiales materiales peligrosos peligrosos para gue sean desechados como corresponde.
3. Ponga los desperdic desperdicios ios de ` alimentos en bolsas plasticas y ate las bolsas firmemente.
4. Coloque las bolsas atadas atadas dentro de recipientes cuyas tapas queden bien apretadas.
!
5. Los des desper perdic dicios ios de ali alimen mentos tos que se dejan fuera de los recipientes atraen plagas!
6. Ponga el aceite aceite de cocina usado de los freidores en baldes sellados o recipientes para grasa.
No lo mezcle con desperdicios de alimentos.
8 N ` O I C C E L
` Estado de Alerta para los Trabajadores de la Alimentacion
8 N ` O I C C E L
Interrupcion de Servicio Debida a Desperdicios Solidos y Control de Plagas `
`
7. Elimine lugares exteriores donde los insectos puedan hacer nidos - saque ramas, basura, etc. 8. Elimi Elimine ne lugares interiores interiores donde los insectos puedan hacer nidos almacene los alimentos y los equipos ordenadamente y elevados del piso. 9. Use trampas para detectar y controlar la actividad de las plagas.
10. Inspec Inspeccion cionee los los emb embarq arques ues entrantes.
11. Mantenga cerrados los recipientes de desperdicios y mantenga limpio el suelo que los rodea.
12. Eli Elimin minee el agu agua a esta estanca ncada. da.
` Estado de Alerta para los Trabajadores de la Alimentacion
Mantenga la Seguridad de los Alimentos en una Situacion de Desastre `
` 1. Practi Practique que las medidas medidas basicas de
seguridad de alimentos en una situacion ` de desastre.
` s de 2. Limpie e higienice higienice las areas area ` de alimentos antes preparacion de usarlas.
3. El lavado de las manos es una ` importantes de las formas mas de no contaminar los alimentos.
4. Los alimentos alimentos caseros no pueden utilizarse, incluso en ` de desastre. una situacion
5. Vigile los alimentos alimentos fr `os para mantenerlos a temperaturas a o por debajo de 410F.
6. Vigile los alimentos calientes calientes para mantenerlos a temperaturas a o por encima de 1400F
9 N ` O I C C E L
` Estado de Alerta para los Trabajadores de la Alimentacion
9 N ` O I C C E L
Mantenga la Seguridad de los Alimentos en una Situacion de Desastre `
!
( L a a `vese v ese las manos frecuentemente!) `
`
1. Remangues Reman guese e y caliente. mojese las manos con agua
2. Use jabon. Pasese la espuma de jabon por las manos y los antebrazos. `
`
`
3. Lavese bien durante 20 segundos. `
4. Enjuaguese las las manos y los antebrazos. `
5. Sequese las manos utilizando utilizando una toalla limpia. `
6. Use la la toalla toalla para para cerr cerrar ar el grifo grifo..
` Estado de Alerta para los Trabajadores de la Alimentacion
0 1 N ` O I
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C C E L
Desechar o Rescatar? Rescate
Deseche Cualquier alimento que haya haya sido contaminado contaminado o que haya entrado en contacto con el agua, con las aguas negras, el humo, vapores y gases o sustancias qu `micas. Esto incluye:
productos perecederos frescos - productos de granja, carne de res, productos av `colas, pescado, pesca do, produc productos tos lacteo lacteos s y huevos. huevos. ` recipientes y paquetes abiertos recipientes vulnerables con tapas desprendibles, ` encerado, corcho o tapas roscadas o sellos de carton ` icos parafi par afina na tale taless como como reci recipie piente ntess de vid vidrio rio o plast plastico s de salsa catsup, aderezos de ensalada, leche, rabano `
pic picant ante, e, mayon ma yonesa esa,y, refre re frescos scos,,-cervezas, cerve zas, salsas saen lsas, , etc.de envases blandos porosos alimentos cajas carton, de aluminio, de plastico y ` ` de papel, en lamina ` en celofan, ` tales como cajas o bolsas de alimentos, de cereales, de harina, de azucar, de arroz, de sal, etc. ` alimentos secos - especies, sazon ` y extractos, harina, azucar y otros productos alimenticios alimenticios basicos en latas ` ` pequenas pequ enas.. art culos de servicio de un solo uso - platos, vasos y tazas, utensilios, tapas, etc. ~
`
`
Art culos enlatados y embotellados: ` quemados o estuvieron cerca del calor si estan de un fuego
Alimentos congelados si estan almacenados en un cuarto congelador completamente sellado o tipo gabinete (donde no haya posibilidad de infiltracion ` de agua, humo, vapores y gases o sustancias quimicas) y donde la ` temperatura ambiente haya permanecido permanec ido por debajo de 410F. `
Desinfecte lasdano lataspor y botellas que no hayan sufrido calor o agua y ` libres de abolladuras, ` que esten no esten ` hinchadas ni tengan perdidas de l `quido ni oxido. ` quite las etiquetas de papel ` ` y agua lavelos con jabon ` ` enjuaguelos y dejelos secar al aire marque los envases con un marcador de tinta permanente ~
`
` oxidados, picados, abollados, hinchados si estan o pierden l `quido
Los alimentos refrigerados o congelados deben ser desec desechados hados si: estuvieron en contacto con aguas negras, agua, humo, vapores y gases o derrames qu `micos. o estuvieron por encima de 410F durante por lo menos cuatro horas. estaban congelados y luego estuvieron ` horas. descongelados durante dos o mas su calidad se deterioro ` o tienen un aspecto, color u olor inusual.
Si se ha contenido eficazmente el ` incendio, la inundacion o el retroceso de las aguas negras: los alimentos que se encuentran en areas no afectadas por el humo, ` vapores y gases, agua, calor, sustancias qu `micas usadas para apagar el incendio, ` o retroceso de agua de la inundacion las aguas negras pueden ser rescatados. ` a su inspect p `dale la la opinion opinion inspector or de sanidad local. `
` Estado de Alerta para los Trabajadores de la Alimentacion
0 1 N ` O I
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C C E L
Desechar o Rescatar? Rescate
Deseche Los Alimentos Potencialmente Peligrosos ` deben ser desechados si han (o PHF en ingles) estado en la "Zona de Temperatura Temperatura de Peligro" ` de 4 horas. (410F - 1400F) durante mas mas horas. Los PHF incluyen: Carnes y platos preparados con carne Carne de res, ternera, cordero, cerdo, aves, pescado, pesca do, marisco mariscos, s, fiambre fiambres, s, perros perros calient calientes, es, jamones, jamo nes, etc. etc. Sopas, guisos, platos de carnes y verduras hechas al horno o platos similares que contengan carnes, pasta, arroz, huevos o quesos.
Los alimentos que no son PHF pueden ser mantenid mantenidos os a temperatura temperatura ambiente, aunque su calidad se deteriore, incluyendo:
Pan, bollitos, panecillos muffins, tortas secas Mantequilla sólida o margarina Quesos duros - de cheddar, parmesa parm esano, no, etc. etc. Frutas y vegetales frescos sin cortar Jugos de frutas o de vegetales, frutas
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Huevos y productos secas, tartasenlatados de frutas Huevos o productoslacteos con huevos, cremas heladas, Alimentos yoghurt Alimentos secos - harina, pastas, Leche, crema, crema de leche, alimentos o sopas arroz, etc. con base de crema Alimentos con alto contenido de Quesos blandos tales como crema, ricota, brie, etc. azucar - miel, mermeladas ` Postres - Tartas, tortas y pasteles que contengan ` Condimentos con base acida - salsa natilla, queso, chiffon, merengue o calabaza de tomate ketchup, mostaza Frutas /Melones Cortados y Vegetales cocidos Sand `a, melones tipo musk o dulces, arvejas, ma z` Los alimentos parcialmente cocinados ` idamen pueden pue den se serr reca recalen lentad tados os rap rapida mente te a o frijoles cocidos 0 165 F si se ha estado sin electricidad por Los alimentos parcialmente cocinados deben ser menos de una hara. Si tiene dudas, ` de desechelos. ` desechados si se estuvo sin electricidad por mas una hora.
Art `culos que no sean alimentos: Deseche Deseche materiales expuestos que no puedan ser limpiados e higienizados eficazmente, incluyendo tostadoras y otros equipos utilizados con los alimentos, artículos de lencer `a, moblaje, alfombras, etc.
` Estado de Alerta para los Trabajadores de la Alimentacion
Seguridad de los Alimentos 1. Limite el acceso acceso de clientes clientes y proveedores a los lugares que ` no son publicos. ` 2. Mantengase vigilante por actividades vigilante sospechosas y fuera de lo ordinario.
Muchas personas que se enferman.
Polvos o l quidos sospechosos. sospechosos.
Personas no autorizadas.
`
3. Proteja los alimentos alimentos que estan esta `n en las mesas de buffet y en los carritos de comida.
4. Ins Inspec peccio cione ne las merca mercader der `as entregadas por los proveedores.
Polvos o l quidos sospechoso sospechosos. s. Entregas no autorizadas o proveedor que no conoce.
5. Notifique al encargado encargado si ve cualquier actividad o entrega sospechosa.
6. Mantenga cerradas cerradas bajo llave las areas del muelle de descarga y de almacenamiento de alimentos. `
1 1 N ` O I C C E L
` Estado de Alerta para los Trabajadores de la Alimentacion
1 1 N ` O I C C E L
Seguridad de los Alimentos 7. Las enfermedades de beran bera `n ser registradas en un registro registro de enfermedad de empleados.
Registro de Enfermedad de Empleados El Codigo de Alimentos de Minnesota incluye requisitos para la salud de empleados que manejan alimentos: 1. No permita permita que empleados empleados que que tengan vomitos vomitos o diarrea diarrea trabajen trabajen en el establecim establecimiento. iento. ` 2. Comple Complete te este este registro registro cuando cuando hayan emplead empleados os que tengan tengan vomitos vom diarrea. a. ` itos o diarre ` enfermos 3. Restr Restrinja inja las las actividades actividades de empleados empleados que que manejan manejan alimentos alimentos que esten esten enfermos con Salmonella, Shigella, E. coli, o Hepatitis Hepatitis A para que no trabajen con alimentos, alimentos, equipos limpios, utensilios, artículos de lencería o de un solo uso hasta que el ` de Departamento de Salud Publica haya evaluado el potencial de transmision ` enfermedades transmitidas por los alimentos. `
4. Llame al departamento departamento de salud salud de su localidad localidad si un empleado empleado ha sido diagnosticado diagnosticado con: con: Salmonella Shigella E. coli coli
Hepatitis A
5. Llame al departamento departamento de sanidad sanidad de su localidad localidad si un cliente cliente se queja de de tener diarrea diarrea o vomitos o de estar infectado con Salmonella, Shigella, E. coli, o Hepatitis A. ` Fecha que Falto `al Trabajo
Nombre del Empleado
S `ntomas/ Enfermedad
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Diarrea o Vomitos? `
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Fue Visto por un Doctor?
Fecha que Volvio ` al Trabajo
