Objectives - WEIMAR FFAFire Extinguishers •Come in five types: –class A •for fires involving...

Objectives

• To identify and understand regulations

and guidelines pertaining to the food

industry.

• To discuss the methods used to enforce

food industry standards and regulations.

• To explore responsibilities of managers

and employees to ensure workplace

safety in the food industry.

2

Main Menu

• Agencies & Organizations

• Workplace Safety

• Hazards Affecting Consumers

• Inspections

3

Food Industry Safety

• Is important to keeping

employees and

consumers safe and

healthy

• Is a responsibility of

the government,

industry workers and consumers

• Is regulated and monitored by a number

of national and regional agencies and

organizations5

National Agencies

• Which oversee food

industry safety include:– Food and Drug

Administration (FDA)

– Center for Disease Control and

Prevention (CDC)

– Food Safety and Inspection Service (FSIS)

– National Institute of Standards and

Technology (NIST)

– Occupational Safety and Health

Administration (OSHA)6

The Food & Drug Administration

• Is the primary enforcement agency

for:– Federal Food, Drug and Cosmetic Act

• to assure foods are pure and safe to

eat, drugs are safe and effective and

cosmetics are safe

– Nutritional Labeling and Education Act• requires nutritional labeling of most

foods regulated by the agency and

nutrient content claims meet the

agency’s regulations

7

The Food & Drug Administration

• Is the primary enforcement agency for:– Dietary Supplement Health and

Education Act• regulates the manufacture, labeling and

marketing of dietary supplements

8

The Center for Disease

Control & Prevention

• Works with local and state health

officials in the investigation and control

of foodborne illnesses– botulism, hepatitis A, salmonellosis, etc.

• Works to educate people about

methods to prevent foodborne illnesses

9

The Food Safety &

Inspection Service

• Has regulatory authority for many

domestic and imported animal products,

including:– processed egg products

– raw meat and poultry

– processed meat and poultry products

• Enforces labeling

requirements and

approves labels for

meat, poultry and

egg products 10

The National Institute of

Standards & Technology

• Works with other federal agencies in

regulating standards, weights and

measures pertaining to food products

11

The Occupational Safety &

Health Administration

• Sets and enforces standards to assure

safe and healthful working

conditions– sanitation

– food handling

– water supply

– environmental hazards

• Provides training, outreach, education

and assistance

12

Organizations

• Which are concerned with food

industry safety include:– Partnership for Food Safety Education

– National Restaurant Association

– International Food Information Council

– International Association for Food

Protection

– Society for Foodservice Management

– National Safety Council

– The Food Institute

13

Assessment

1. Which national agency is the primary enforcement agency for the Nutritional Labeling and Education Act?

A. National Institute of Standards and Technology

(NIST)B. Food and Drug Administration (FDA)

C. Food Safety and Inspection Service (FSIS)

D. Center for Disease Control and Prevention (CDC)

2. Which of the following works to educate people about

methods to prevent foodborne illnesses?A. Food Safety Inspection Service (FSIS)

B. National Institute of Standards and Technology

(NIST)C. Bureau of Industry and Security (BIS)

D. Center for Disease Control and Prevention (CDC)15

Assessment

3. Which national agency has regulatory authority for domestic and imported animal products such as raw meat

and poultry?

A. Bureau of Industry and Security (BIS)B. Food and Drug Administration (FDA)

C. Food Safety and Inspection Service (FSIS)

D. Center for Disease Control and Prevention (CDC)

16

Assessment

4. Which of the following accurately describes the role of the National Institute of Standards and Technology?

A. Works with other federal agencies in regulating

standards, weights and measures pertaining to food products

B. Sets and enforces standards to assure safe and

healthful working conditionsC. Enforces federal acts such as the Federal Food,

Drug and Cosmetic Act and the Nutritional

Labeling and Education ActD. Works with local and state health officials in the

investigation and control of foodborne illnesses

17

Assessment

5. Which of the following is NOT something the Occupational Safety and Health Administration provides?

A. Education

B. AssistanceC. Equipment

D. Training

18

Food Industry Management

• Has a responsibility to provide a safe

environment to employees

• Has a responsibility to ensure safe

practices are used

• Has a responsibility to communicate

known hazards to employees

20

Safety Procedures

• For maintaining a safe working

environment include procedures for

preventing the following:– falls and slips

– strains and bruises

– cuts

– burns

– electrical shock

– fire

21

Preventing Falls & Slips

• Requires following these guidelines:– keep floor clean and dry

• cover containers when they are being

carried

• maintain equipment to prevent and fix leaks

• use floor mats to wipe wet or soiled shoes

22


• Requires following these guidelines:– wipe up spills immediately

• use proper materials to clean the

spill completely

• dry floor after cleaning when possible

• use barriers and/or warning signs to block

wet floors if drying the floor is not possible

23


• Requires following these

guidelines:– wear slip-resistant shoes

• choose a shoe with a

durable rubber sole with a

tread which is well spaced

and relatively deep

– keep the workspace

organized• give everything a place

where it belongs

• arrange workflows to avoid

obstructions and congestion 24



guidelines:– use sturdy stepladders of

appropriate height for

reaching high places• place ladders and

stepstools on clean, level

ground

• avoid over-reaching and

climbing too high on

ladders

25

Preventing Strains & Bruises

• Requires following these guidelines:– use proper technique to lift and carry

heavy objects• keep feet shoulder width apart, bend knees

and keep back straight

• lift with leg muscles, not back muscles

• lift and carry objects close to the body

• if strained, ask for help

– pay attention to obstacles and

people in common pathways

26

Preventing Cuts

• Requires correct and safe use of

knives– learn about various proper cutting

techniques• grip the knife so it is secure and stable

• curl fingers of non-knife hand

• cut away from the body

– cut on a surface which is clean,

clear of clutter and at a comfortable

height• never cut food while holding it in the

hand 27

Preventing Cuts

• Requires correct and safe use of knives– ensure lighting in cutting area provides

good visibility

– keep floors in cutting area clean, dry and

free of obstacles

28

Preventing Cuts

• Requires correct and safe use of knives– use knives with a non-slip handle or guard

– keep knife handle clean and dry

– never try to catch a dropped knife

– do not use dull knives

– use the smallest blade which can

be used to complete the task

– do not use knives as can

openers, box cutters,

scissors, etc.

29

Preventing Cuts

• Requires correct and safe use of knives– be aware of the non-knife hand position

before placing blade onto food

– wear a cut-resistant glove on non-knife

hand

– take a break and do hand exercises if wrist

or hand becomes strained

30

Preventing Cuts

• Requires correct and

safe use of knives– maintain enough room

between people to

avoid bumping

– store blades in knife

block, knife drawer or

on magnetic wall rack

when not in use

31

Preventing Burns

• Requires following these guidelines:– read and follow all instructions for proper

use of cooking and heating appliances

– read and follow guidelines on all warning

labels• on equipment

• on chemicals

– never assume cooking and

heating appliances are cool

32

Preventing Burns


guidelines:– use protective gloves or mitts when

handling hot pots, pans or other

dishes

– get help when handling heavy hot

dishes

– use protective gloves when dealing

with steam or hot oil or grease

– avoid reaching over hot surfaces

and burners

– avoid reaching into hot ovens 33

Preventing Electrical Shock

• Requires following these guidelines:– have damaged appliances, wiring, cords

and plugs repaired or replaced by a

professional

– never handle electrical equipment with wet

hands or around water

34

Preventing Electrical Shock

• Requires following these guidelines:– turn off and unplug appliances before

cleaning

– never overload electrical outlets

– wear shoes with rubber soles

35

Preventing Fires


guidelines:– do not use ranges, ovens,

or other equipment with

which you are not familiar

– keep ranges, ovens, hoods and

other equipment clean and free of grease

buildup

– be aware of the temperature of hot oil or

grease to avoid overheating it

– never leave hot grease or oil unattended36

Preventing Fires

• Requires following these guidelines:– wear close-fitting clothing

– keep towels, fabrics, chemicals and other

flammable materials away from heat and

flame sources

37

Preventing Fires

• Requires following these guidelines:– minimize electrical hazards

• do not place cords near heat or flame

sources

• do not overloaded plugs

• have damaged wiring, cords and

plugs repaired or replaced by a

professional

38

Fire Extinguishers

• Are required in many food industry

settings

• Can prevent small fires from becoming

major emergencies

• Require some training

and knowledge to use

39

Fire Extinguishers

• Come in five types:– class A

• for fires involving ordinary combustible

materials such as cloth, wood and paper

– class B• for fires involving flammable liquids such as

gasoline, oil, grease and oil-based paints

– class C• for fires involving electrical equipment

40

Fire Extinguishers

• Come in five types:– class D

• for fires involving

flammable metals

– class K• for fires involving cooking

oils and fats

• this is the type most often

found in kitchens

41

Safety

• Is the responsibility of every

food industry employee– safety training is important to

prevent accidents and control

accidents which do occur

– safety audits test safety programs and

training to verify employees are following

safe procedures and behaving in a safe

manner

42

Safety Training

• Should teach employees:– proper sanitation methods

• for appliances and surfaces

• for food

– proper use of appliances

– necessary response to minor

accidents• location and operation of fire extinguishers

• basic first aid procedures and supplies

– emergency plans and exits

43

Safety Audits

• Include observation of food industry

employees while working to verify the

following:– safe practices are being used

– safety procedures are being followed

– responses to safety concerns

are appropriate

44

Accidents

• May still occur even if all

precautions are taken

• Require the completion

of accident reports– in case of legal

investigation

– for insurance purposes

– to better understand how to prevent similar

and more serious accidents

45

Emergencies

• Require an emergency plan– should outline actions to be

taken if an emergency occurs• whether and how employees

should get involved

• emergency exits and routes to be used

• calling 911 or appropriate authorities

• verifying the safety of customers

• notification of necessary parties

46

Assessment

1. Which of the following is NOT suggested to prevent falls and slips?

A. Wipe up spills immediately

B. Keep the workspace organizedC. Do not use stepladders

D. Wear slip-resistant shoes

2. Daniel is cutting vegetables for a stew. Which of the

following should he do to prevent cutting himself?

A. Cut the vegetables by moving the knife toward his body

B. Use the largest blade he can find

C. Use a blade which is not very sharpD. Curl his fingers on his non-knife hand

48

Assessment

3. How many types of fire extinguishers are there?A. One

B. Three

C. FiveD. Seven

4. Which of the following is NOT something taught in safety training?

A. Emergency plans and exits

B. Proper customer service techniquesC. Proper use of appliances

D. Necessary response to minor accidents

49

Assessment

5. What is the purpose of an emergency plan?A. Outlines actions to be taken if an emergency

occurs

B. Prevents minor accidents from escalating C. Reports accidents and responses for insurance

and legal purposes

D. Divides emergency responsibilities among employees

50

Consumers

• May be affected by numerous hazards

in the food industry, including hazards

associated with the following:– sanitation

– food preparation

– cooking

– serving

– food storage

– menu and label disclaimers

52

Sanitation

• Is protection from contamination

• Is extremely important in the

food industry– all functions and operations

must be included in a

sanitation program• employee hygiene

• facility cleanliness

• equipment maintenance

53

Employee Hygiene

• Includes:– washing hands frequently

– wearing clean clothing and apron

– wearing hair covering and gloves

– removing jewelry

54

Employee Hygiene

• Includes:– abstaining from eating, chewing gum or

using tobacco in all food-handling areas

– abstaining from working with food while

sick or if afflicted with an open wound,

infection, sore, etc.

55

Facility Cleanliness

• Includes:– sanitizing food

preparation surfaces

and spaces regularly

– sanitizing all dishes,

utensils, etc. frequently

– cleaning dining areas thoroughly and

regularly

– keeping restrooms clean

– regularly evaluating pest control needs

56

Equipment Maintenance

• Includes:– cleaning and maintaining kitchen

appliances such as refrigerators, ovens,

ranges, fryers, dishwashers, etc.

– cleaning and maintaining all other

equipment such as computers, tables,

counters, chairs, flooring, etc.

– maintaining plumbing

– maintaining heating, air conditioning and

ventilation systems

57

Food Preparation

• Must be performed according

to national safety standards– avoid cross contamination, or

the transfer of harmful bacteria • use separate knives and cutting surfaces

for plant foods (fruits, vegetables) and

animal foods (meats, poultry, seafood)

• keep raw foods and cooked foods

separated

• always wash hands between handling

different foods (raw or cooked, plant or

animal, etc.)58

Food Preparation

• Requires keeping foods

at proper temperatures– thaw frozen foods in

refrigerator or under

cold running water rather than at room

temperature

– keep hot foods above 140°F (60°C)

and cold foods below 40°F (5°C)• avoid keeping foods in the “danger zone”

temperatures between 40°F to 140°F (5°C

to 60°C) for more than one to two hours59

Safe Cooking

• Requires making sure meats, poultry,

seafood and eggs reach the proper

temperature– use a clean meat thermometer to measure

internal temperature

60

Food Required Internal Temp.

Ground Beef 160°F (71°C)

Beef, Veal, Lamb Roasts & Steaks 145°F (63°C)

Poultry 165°F (74°C)

Pork 145°F (63°C)

Safe Cooking

• Requires making sure meats, poultry,

seafood and eggs reach the proper

temperature– fish should be cooked until opaque and

flaky

– eggs should be cooked until firm

61

Safe Serving

• Requires following these guidelines:– hold dishes, glasses and utensils securely

by their bases

– do not touch any

surface which comes

in contact with food

or the guest’s mouth• for example, rims of

glasses, top ends of

utensils, etc.

62

Safe Serving


guidelines:– do not overload when carrying

food to guests, only carry what

feels secure and comfortable

– while carrying food, be sure there

is ample space to move without

spilling or dropping

– if a dish or utensil is dropped,

clean up any mess immediately

and replace the dropped item with

a clean one 63

Safe Food Storage

• Includes following these guidelines:– store foods in clean sealed containers

– clearly mark all storage containers with

content and date information

– store cooked foods

above raw foods

– avoid crowding

storage areas

64

Safe Food Storage

• Includes following these

guidelines:– refrigerator storage

should be 40°F (5°C)

or below

– freezer storage should

be 0°F (-18°C) or below

– clean out storage periodically to avoid

storing spoiled or expired foods

– thoroughly clean storage containers after

emptying65

Label & Menu Disclaimers

• Are required for the following foods:– common allergens

• any item which contains or could come in

contact with milk, eggs, fish, shellfish, tree

nuts, peanuts, wheat or soybeans must be

labeled to indicate this

– “cooked to order” meat and eggs• allowing meat and eggs to be ordered less

than well done requires notification of the

danger of consuming raw or undercooked

foods

66

HACCP

• Stands for Hazardous Analysis

and Critical Control Points

• Is a management system which

addresses food safety through the

structured analysis and control of

biological, chemical and physical

hazards in food production, distribution

and consumption

67

HACCP

• Is a legal requirement food producers

• May be a legal requirement for food

distributors, depending on state and

local laws

68

Seven HACCP Principles

1. Conduct a hazard analysis.– determine safety hazards and applicable

preventative measures

2. Identify critical control points.– recognize the points, steps or procedures

at which control can be applied to prevent,

eliminate or reduce a hazard

69


3. Establish critical limits for each critical

control point.– determine the maximum or minimum value

to which a hazard must be controlled at

each point

4. Establish critical control point

monitoring requirements.– determine procedures and frequency for

ensuring the process is under control at

each point

70


5. Establish corrective actions.– identify actions to be taken when

monitoring indicates a deviation from a

critical limit

6. Establish record-keeping procedures.– develop procedures

for documenting

HACCP plan and

procedures

71


7. Establish procedures for verifying the

HACCP system is working as intended.– ensure the plan is facilitating the

production and distribution of safe food

products

72

ServSafe®

• Is a safety training and certificate

program for restaurant and foodservice

professionals administered by the

National Restaurant Association

• Is the most widely recognized food

safety training program in the United

States

73

Assessment

1. Which of the following accurately describes sanitation?A. Absence of dirt

B. Removal of bacteria

C. Use of disinfectantsD. Protection from contamination

2. According to the segment, how should frozen foods be thawed?

A. At room temperature

B. In the refrigeratorC. Under hot running water

D. In the microwave

75

Assessment

3. Which of the following is the highest temperature at which freezer storage should be kept?

A. 32°F (0°C)

B. 20°F (-7°C)C. 0°F (-18°C)

D. -20°F (-29°C)

4. What does HACCP stand for?

A. Hazardous Analysis and Critical Control Points

B. Health Advisory Cooperative Control PanelC. Hazard Applied Control and Continuous

Prevention

D. Healthful Alternatives to Costly Chronic Protection

76

Assessment

5. Which of the following is the most widely recognized food safety training program in the United States?

A. HACCP

B. ServSafe®

C. Safety1st®

D. Food Safety Today

77

Inspections

• Examine whether food industry

members are operating safely

• Include:– workplace safety inspections

– health inspections

79

Workplace Safety Inspections

• Are conducted by OSHA compliance

safety and health officers

• Are conducted without advance notice

• Include:– opening conference

– walkthrough

– closing conference

80


• Begin with an opening conference in

which the compliance officer performing

the inspection does the following:– explains the purpose of the visit, scope of

inspection and standards which apply

– gives an authorized employee

representative the opportunity to

accompany the officer during the

inspection

81


• Include a walkthrough in which the

compliance officer may:– observe safety and health conditions and

practices

– consult with

employees

– examine records

– take photos, video

and/or instrument

readings

82


• Include a

walkthrough in which

the compliance

officer may:– collect air samples

– measure noise levels

– monitor employee

exposure to toxic

fumes, gases and

dusts

83


• Are concluded with a closing

conference in which the compliance

officer addresses the employer,

employees and/or the employees’

representative to discuss:– all unsafe or unhealthful conditions

observed during the walkthrough

84


• Are concluded with a closing

conference in which the compliance

officer addresses the employer,

employees and/or the employees’

representative to discuss:– all apparent violations for which a citation

and penalty may be issued or

recommended

– rights and responsibilities of the employer

following the inspection

85

Workplace Safety Violations

• May result in citations– inform the employer and employees

of the regulations and standards violated

and of the proposed time set to correct

hazards

86

Workplace Safety Violations

• May result in penalties– vary based on seriousness of violation,

awareness of violation and whether the

violation is a repeated violation

– fines range from $0 to $500,000

– include imprisonment if the violation results

in the death of an employee

87

Workplace Safety

Inspection Records

• Can be viewed by the public on the

OSHA website

88

Health Inspections

• Ensure safeguards are

in place to protect food

from contamination

• Should be performed

by an objective third

party– someone with nothing to gain or lose from

the results of the inspection• government official

• independent private company

89

Health Inspections

• Are required nationally by the FDA– some facilities, known as high-risk, must be

inspected at least once every three years • classification of high-risk is based on the

type(s) of food produced or distributed, past

health inspection records and facility control

procedures

– facilities not considered high-risk must be

inspected at least once every five years

90

Health Inspections

• Are also often required by state and

local laws– local public health departments are

typically responsible for

restaurant inspections

91

Health Inspection Requirements

• Vary from state to state and county to

county

• Generally include:– facility cleanliness

– employee cleanliness

– avoidance of cross

contamination

– proper food storage

– absence of insects, rodents and other

pests

92

Health Inspections

• Typically give a business a score or

grade based on how many

requirements were met– scores or grades indicate to what degree

the business is operating safely

• Which result in scores or grades

deemed to be too low cause the

business to fail the inspection

93

Failed Health Inspections

• Result in a variety of consequences

based on state and local laws and the

degree of failure

• May cause:– bad publicity and damage to reputation

– fines

– temporary or permanent closure of the

establishment

94

Health Inspection Records

• Are kept by local health departments

• Are often made available to the public to

allow consumers to make educated

choices on where to eat

95

Assessment

1. Workplace safety inspections are performed by which of the following?

A. The managers of the company being inspected

B. Private independent third party companiesC. OSHA compliance safety and health officers

D. FDA approved compliance companies

2. Which of the following is NOT something which may be

included in the walkthrough portion of a workplace safety

inspection?A. Consultation with employees

B. Collection of food samples

C. Measurement of noise levelsD. Examination of records

97

Assessment

3. According to FDA requirements, facilities deemed high-risk must be inspected how often?

A. Once each year

B. Once every two yearsC. Once every three years

D. Once every five years

4. Which of the following is NOT a possible result of a failed

health inspection?

A. Closure of the establishmentB. Exclusion from the food industry

C. Fines

D. Damage to reputation

98

Assessment

5. Which of the following are responsible for keeping health inspection records?

A. The FDA

B. OSHAC. Individual business owners

D. Local health departments

99

Final Assessment

1. Food industry safety is the responsibility of which of the following?

A. Industry workers

B. GovernmentC. Consumers

D. Industry workers, government and consumers

2. Which of the following agencies does NOT oversee food

industry safety?

A. Center for Disease Control and Prevention (CDC)B. National Institute of Standards and Technology

(NIST)

C. Bureau of Industry and Security (BIS)D. Occupational Safety and Health Administration

(OSHA) 101

Final Assessment

3. Which of the follow describes suggested footwear for preventing falls and slips?

A. Steel-toed leather boots

B. Rubber-soled shoe with deep, well spaced treadC. High-top sneakers with laces tucked in

D. Sandals with heel straps and thin soles

4. Which type of fire extinguisher is most often found in

kitchens?

A. Class BB. Class D

C. Class K

D. Class C

102

Final Assessment

5. Which of the following is NOT a reason for completing accident reports which is listed in the presentation?

A. To track employee negligence and mistakes

B. For insurance purposesC. To better understand how to prevent similar and

more serious accidents

D. In case of legal investigation

6. What is the “danger zone” in which foods should NOT be

kept for more than one to two hours?A. 0°F to 30°F (-18°C to -1°C)

B. 20°F to 80°F (-7°C to 27°C)

C. 60°F to 110°F (16°C to 43°C)D. 40°F to 140°F (5°C to 60°C)

103

Final Assessment

7. Menu disclaimers are required for which of the following?A. Fried foods

B. “Cooked to order” meat and eggs

C. Foods high in fatD. Imported fruits and vegetables

8. ServSafe® is administered by which of the following organizations?

A. The National Restaurant Association

B. The Society for Foodservice ManagementC. The Food Institute

D. The Partnership for Food Safety Education

104

Final Assessment

9. Workplace safety violation penalties vary based on which factors?

A. Awareness of violation and effects of violation

B. Seriousness of violation and ability to payC. Awareness of violation, seriousness of violation

and whether the violation is a repeated violation

D. Seriousness of violation, effects of violation and ability to pay

10. Who should perform health inspections?A. OSHA compliance officers

B. Management

C. EmployeesD. An objective third party

105

Resources

• U.S. Department of Health and Human Services: FoodSafety.gov http://www.foodsafety.gov

• Ronald H. Schmidt, Douglas L. Archer, M.T. Olexa.

Federal Regulation of the Food Industry. http://edis.ifas.ufl.edu/fs121

• Ronald H. Schmidt. Basic Elements of a Sanitation

Program for Food Processing and Food Handling. http://edis.ifas.ufl.edu/fs076

• United States Department of Labor: Occupational Safety &

Health Administration. http://www.osha.gov/

106

Acknowledgements

Production Coordinator

Amy Hogan

Brand Manger

Megan O’Quinn

Graphic Designer

Daniel Johnson

Technical Writer

Jessica Odom

V.P. of Brand Management

Clayton Franklin

107

Executive Producer

Gordon W. Davis, Ph.D.

© MMXIV

CEV Multimedia, Ltd.

Objectives - WEIMAR FFAFire Extinguishers •Come in five types: –class A •for fires involving...

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Transcript of Objectives - WEIMAR FFAFire Extinguishers •Come in five types: –class A •for fires involving...