Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Robert Palmer JD Don St. Hilaire

2
Todays Class

• Previous Class Highlights
• Review Organization of Textbook
• Discuss Major Topics of Chapters 11 and 12
• Summary

3
Previous Class Highlights

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

4
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

6
Unit III - Clean and Sanitary Facilities and
Equipment

• Chapter 10 - Sanitary Facilities and Equipment
• Chapter 11 - Cleaning and Sanitizing
• Chapter 12 - Integrated Pest Management

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Unit IV - Sanitation Management

• Chapter 13 - Food-Safety Regulations and
  Standards
• Chapter 14 - Employee Food-Safety Training

8
Ch. 11 - Cleaning and Sanitizing - Major Topics

• .Cleaning and Sanitizing
• Discuss the differences between cleaning and
  sanitizing
• Stress the importance of cleaning and rinsing
  surfaces before sanitizing them.
• Discuss when food-contact surfaces must be
  cleaned and sanitized

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Ch. 11 - Cleaning and Sanitizing - Major Topics
Cont.

• Cleaning Agents
• Discuss the factors that affect the cleaning
  process
• Discuss the four categories of cleaning agents
• Detergents
• Solvent cleaners
• Abrasive cleaners
• Acid cleaners
• Cleaning Chemicals and Sanitizers should never be
  mixed

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Ch. 11 - Cleaning and Sanitizing - Major Topics
Cont.

• Sanitizing
• Discuss the two methods of sanitizing heat and
  chemical
• Discuss the 3 common types of sanitizers
• Discuss the advantages and disadvantages of each
  type of chemical sanitizer - See chart in text
• Stress the importance of using EPA approved
  sanitizers on food-contact surfaces

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Ch. 11 - Cleaning and Sanitizing - Major Topics
Cont.

• Factors Influencing the Effectiveness of
  Sanitizers
• Discuss the different factors that influence the
  effectiveness of the three common chemical
  sanitizers - See chart in text
• Stress the importance of using EPA approved
  sanitizer test kit to check the concentration of
  a sanitizing solution

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Ch. 11 - Cleaning and Sanitizing - Major Topics
Cont.

• Machine Warewashing
• Discuss the difference between high-temperature
  and chemical-sanitizing machines
• Point the rinse water temperatures for each
• Discuss warewashing maching operating guidelines

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Ch. 11 - Cleaning and Sanitizing - Major Topics
Cont.

• Manual Warewashing
• Discuss the proper set-up of a manual warewashing
  station.
• Discuss the five steps in the manual warewashing
  process, and explain why the steps must be
  performed in that order.

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Ch. 11 - Cleaning and Sanitizing - Major Topics
Cont.

• Cleaning and Sanitizing Equipment
• Clean-in-place equipment
• Discuss the frequency of cleaning this type of
  machine
• Stationary equipment
• Discuss the steps for cleaning stationary
  equipment
• Refrigerated units
• Discuss suggestions for cleaning and sanitizing
  refrigerators

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Ch. 11 - Cleaning and Sanitizing - Major Topics
Cont.

• Cleaning the Kitchen
• Discuss suggestions for cleaning the following
• Floors
• Walls and shelves
• Ceilings and light fixtures
• Cleaning the Premises
• Discuss suggestions for cleaning the following
• Tables, Serving Stations
• Public restrooms
• Exterior premises

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Ch. 11 - Cleaning and Sanitizing - Major Topics
Cont.

• Tools for Cleaning
• Discuss the different used for cleaning an
  establishment
• Explain the importance of using separate cleaning
  tools for the restroom

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Ch. 11 - Cleaning and Sanitizing - Major Topics
Cont.

• Non-Food Storage
• Discuss the guidelines for storing tableware and
  equipment
• Discuss the guidelines for storing cleaning tools
  and supplies

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Ch. 11 - Cleaning and Sanitizing - Major Topics
Cont.

• Using Hazardous Materials
• Define HAZCOM or Right-to-Know
• Explain the requirements of a hazard
  communication program
• Discuss the information contained in a MSDS
• Must keep a copy of a MSDS for each chemical or
  cleaner on file and store it in a location
  accessible to all employees
• Discuss the training requirements for a MSDS
  program

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Ch. 11 - Cleaning and Sanitizing - Major Topics
Cont.

• Implementing a Cleaning Program
• Emphasize that a clean and sanitary environment
  is a prerequisite to an effective HACCP-based
  food-safety program
• Discuss the methods for identifying the cleaning
  needs of an establishment.
• When developing a master cleaning schedule,
  consider what should be cleaned, when, how, and
  by whom
• Guidelines for monitoring the cleaning program.

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Ch. 12 - Integrated Pest Management - Major
Topics

• The IPM Program
• Define IPM and identify the three basic rules of
  an IPM program

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Ch. 12 - Integrated Pest Management - Major
Topics Cont.

• Denying Pests Access
• Check all deliveries before they enter the
  facility, and refuse any shipment in which they
  find pests or signs of an infestation
• Discuss measures to prevent pests from entering
  an establishment through
• Doors, windows, and vents
• Pipes,
• Floors and walls

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Ch. 12 - Integrated Pest Management - Major
Topics Cont.

• Deny Food and Shelter
• Discuss preventive measures to deny pests food
  and shelter
• Discuss measures to minimize the presence of
  pests in outdoor serving areas.

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Ch. 12 - Integrated Pest Management - Major
Topics Cont.

• Identifying Pests
• Discuss the importance of early detection of pest
  infestation
• Cockroaches
• Discuss the dangers they present.
• Where do you find them?
• Discuss the signs of infestation.

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Ch. 12 - Integrated Pest Management - Major
Topics Cont.

• Identifying Pests Cont.
• Flies
• Discuss the dangers they present
• Discuss the characteristics of houseflies
• Other Insects
• Discuss the dangers they present
• Where do you find them?
• Discuss the signs of their presence

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Ch. 12 - Integrated Pest Management - Major
Topics Cont.

• Identifying Pests Cont.
• Rodents
• Discuss the dangers they present
• Discuss the characteristics of rodents
• Discuss signs of infestation
• Birds and Other Animals
• Discuss the dangers they present
• Where do you find them?
• Discuss their characteristics

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Ch. 12 - Integrated Pest Management - Major
Topics Cont.

• Working with a PCO
• Most control and monitoring measures should be
  carried out by licensed professionals
• The importance of cooperating with the PCO
• Guidelines for choosing a PCO
• What should be included in a service contract

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Ch. 12 - Integrated Pest Management - Major
Topics Cont.

• Treatment
• Discuss the requirements of a treatment plan
• Control Measures
• Discuss methods for controlling an insect,
  rodent, and bird infestation
• Using and Storing Pesticides
• Discuss the guidelines for storing pesticides

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Summary

• Reviewed highlights of previous class
• Discussed Major Topics of Chapter 11 Cleaning
  and Sanitizing and Chapter 12 Integrated Pest
  Management