Hotel

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Hotel Restaurant Sanitation and Safety

• HRT 225
• Robert Palmer JD Don St. Hilaire

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Todays Class

• Previous Class Highlights
• Review Organization of Textbook
• Discuss Major Topics of Chapters 9 and 10
• Summary

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Previous Class Highlights

• Discussed Major Topics of Chapter 7 Protecting
  Food During Preparation and Chapter 8
  Protecting Food During Service

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ServSafe Coursebook-Overview

• Unit I - The Sanitation Challenge - Completed
• Unit II - The Flow of Food Through the Operation
• Unit III - Clean and Sanitary Facilities and
  Equipment
• Unit IV - Sanitation Management

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Unit II - The Flow of Food Through the Operation

• Chapter 5 - Purchasing and Receiving Safe Food
• Chapter 6 - Keeping Food Safe in Storage
• Chapter 7 - Protecting Food During Preparation
• Chapter 8 - Protecting Food During Service
• Chapter 9 - Principles of a HACCP System

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Ch. 9 - Principles of a HACCP System - Major
Topics

• What is HACCP?
• Review the history of HACCP
• What will the HACCP system provide to an
  establishment?
• Prerequisite Programs
• These programs support the HACCP plan and are
  necessary for HACCP to be effective.

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Ch. 9 - Principles of a HACCP System - Major
Topics Cont.

• Developing a HACCP Plan
• The HACCP plan is a written document that
  describes procedures an establishment will
  follow.
• Each establishment should develop a HACCP plan
  that addresses its own unique conditions.
• HACCP Principles
• Can you name and describe each of the seven HACCP
  principles?

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Ch. 9 - Principles of a HACCP System - Major
Topics Cont.

• Principle One Hazard Analysis
• Must consider menu item ingredients, equipment,
  processes, customers, and employees.
• Principle Two Determine Criticial Control Points
• Define a control point
• Explain the difference between a control point
  and a Critical Control Point

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Ch. 9 - Principles of a HACCP System - Major
Topics Cont.

• Principle Three Establish Critical Limits
• Define critical limits as the minimum and maximum
  limits that the CCP must meet in order to
  prevent, eliminate, or reduce a hazard to an
  acceptable level

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Ch. 9 - Principles of a HACCP System - Major
Topics Cont.

• Principle Four Monitoring Critical Control
  Points
• Establishing and consistently following
  procedures to monitor your Critical Control
  Points will alert you to food-safety problems in
  the flow of food that need to be corrected.
• Clear directions must be established to determine
  who, what, when, and how a CCP will be monitored.

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Ch. 9 - Principles of a HACCP System - Major
Topics Cont.

• Principle Five Taking Corrective Action
• Define corrective action as predetermined steps
  taken when food doesnt meet a critical limit.
• Principle Six Verify that the System Works
• Verification is the process of confirming that
  the HACCP system is working as planned.
• Identify what needs to be verified according to
  the textbook.

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Ch. 9 - Principles of a HACCP System - Major
Topics Cont.

• Principle Seven Record Keeping and Documentation
• What is the importance of record keeping to the
  HACCP system.
• Proper records allow an establishment to document
  that they are continuously preparing and serving
  safe food.

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Ch. 9 - Principles of a HACCP System - Major
Topics Cont.

• Training
• Training is a critical component of an effective
  HACCP System

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Ch. 10 - Sanitary Facilities and Equipment -
Major Topics

• Designing A Sanitary Establishment
• What are the four topics related to the sanitary
  layout and design of equipment and facilities?
• The Plan Review
• A manager should have plans reviewed by the local
  regulatory agency, even if local laws do not
  require it.
• Highlight ADA requirements

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Ch. 10 - Sanitary Facilities and Equipment -
Major Topics Cont.

• Materials for Interior Construction
• Most important consideration when selecting
  construction materials is how easy the
  establishment will be to clean and maintain
• Flooring - What is porosity?
• Nonporous resilient flooring - What is
  resiliency? Examples?
• Hard-surface flooring - Examples of different
  types
• Special flooring needs- What is coving?

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Ch. 10 - Sanitary Facilities and Equipment -
Major Topics Cont.

• Considerations for Other Areas of the Facility
• Dry Storage - What are the temperature, airflow,
  and humidity considerations for a proper dry
  storage facility?
• Handwashing stations - What are the requirements?
• Sinks - What is the intended purpose for each
  sink?

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Ch. 10 - Sanitary Facilities and Equipment -
Major Topics Cont.

• Sanitation Standards for Equipment
• Purchase equipment that is in compliance with NSF
  International Standards or is UL Sanitation
  Classified or equivalent
• Warewashing Machines
• What are the general guidelines regarding
  installation and types of warewashing machines
  that were presented in the textbook?

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Ch. 10 - Sanitary Facilities and Equipment -
Major Topics Cont.

• Clean In-Place Equipment
• What are the requirements for clean-in-place
  equipment?
• Refrigerators and Freezers
• What are the requirements and upgrade/replacement
  considerations?
• What is the importance of maintenance?

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Ch. 10 - Sanitary Facilities and Equipment -
Major Topics Cont.

• Blast Chillers and Tumble Chillers
• What are the advantages of using a blast chiller
  or tumble chiller to cool food?
• Cutting Boards
• What are the advantages and disadvantages of
  using each type of cutting board that was
  discussed in the textbook?
• Prevent cross-contamination through the use of
  color-coded cutting boards

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Ch. 10 - Sanitary Facilities and Equipment -
Major Topics Cont.

• Choosing and Installing Kitchen Equipment
• How can a proper kitchen layout design minimize
  cross-contamination and time-temperature abuse?
• Water Supply
• Water Supply - What is potable water? What are
  the potential uses of nonpotable water?
• Water Emergencies - What are the guidelines for
  responding to an interruption in water supply?

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Ch. 10 - Sanitary Facilities and Equipment -
Major Topics Cont.

• Plumbing
• The importance of having a licensed plumber
  perform maintenance on the plumbing system.
• Cross-connections - Define cross-connection. -
  Define backflow.
• Discuss methods of backflow prevention - air gap,
  vacuum breaker.
• Grease condensation and leaking pipes
• Importance of cleaning grease traps periodically
• Discuss hazards to food caused by leaking pipes

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Ch. 10 - Sanitary Facilities and Equipment -
Major Topics Cont.

• Sewage
• A backup of raw sewage is grounds for immediate
  closure of the establishment
• Lighting
• Establishments must provide enough lighting for
  safety and effective cleaning.
• Ventilation
• What are the requirements for proper ventilation?

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Ch. 10 - Sanitary Facilities and Equipment -
Major Topics Cont.

• Solid Waste Management
• What are the EPA recommendations for solid waste
  management?
• What is the definition of solid waste?
• Garbage Disposal
• What are the guidelines to control the hazards
  that garbage can pose?
• What are the definitions of trash and garbage?

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Summary

• Reviewed highlights of previous class
• Discussed Major Topics of Chapter 9 Principles
  of a HACCP System and Chapter 10 Sanitary
  Facilities and Equipment