Welcome to How to Get a Green, a presentation
by San Mateo County Environmental Health Services. Environmental Health Services is your source
for all the information regarding state and local requirements for food safety, as well
as training for food handlers and operators. It is important to protect ready to eat foods
from getting contaminated by raw foods, also known as cross-contamination. You must keep raw foods and equipment used
in preparation separate from ready to eat foods. If contact does occur, the ready to eat food
must be discarded as it can spread food-borne illness to your customers. If a cutting board that was used to cut raw
chicken was then used to cut lettuce without being cleaned and sanitized in between, the
lettuce would become contaminated. If raw meat juices dripped onto cooked food
or produce in the refrigerator, these foods would become contaminated and must be discarded. To reduce the chance of contamination, always
keep produce and ready to eat foods above and away from raw animal products when stored
in a refrigerator or freezer. Food preparation equipment such as meat slicers
should be disassembled, cleaned and sanitized whenever switching between slicing raw products
and ready to eat products. If the same type of item is being sliced throughout
the day, the slicer should be disassembled, cleaned and sanitized at least every four
hours. Train staff to disassemble, clean, and sanitize
all equipment on a regular basis throughout the day. Knives and cutting boards must also be cleaned
regularly and stored in a dry, sanitary location to prevent cross-contamination. Containers used for food storage must also
be cleaned and sanitized properly before being used. Containers that previously stored any non-food
items should not be used for food storage. The key to preventing food contamination is
practicing good cleaning & sanitizing procedures. Now let’s look at how to manually wash dishes,
equipment and utensils in a three compartment sink when no dishwasher is available. In the first compartment of the sink, wash
in hot soapy water. In the second compartment, rinse in clean
water. In the third compartment, sanitize with the
appropriate concentration of sanitizer and water. Dishes, equipment, and utensils should be
soaked for a required amount of time based on the sanitizer and then air-dried. Surfaces must also be cleaned and sanitized
regularly. Wiping towels must be kept soaking in containers
of sanitizer solution whenever not in use. Hot water can also be used to achieve sanitation
and must be at or above 171 degrees Fahrenheit Major violations in sanitization will be noted
if: An employee skips a sanitizing step while
washing dishes A dish machine is being used with no sanitizer A high temperature dish machine is not reaching
160 degrees Fahrenheit at the surface of the utensils using a hot water temperature of
180 degrees Fahrenheit A surface is observed to be contaminated. To prevent major violations, always check
sanitizer levels using a test strip specific to the chemical being used. There are different test strips for checking
chlorine and quaternary ammonia concentrations. You are also required to have thermal labels
or another method for checking hot water sanitization. The test strips should be used daily to check
sanitizer concentrations at the three compartment sink, dishwasher, and in wiping cloth buckets. Having a safe supply of hot and cold running
water and plumbing fixtures that are in working order are crucial to running a sanitary food
establishment Major violations would be noted if: the water supply has been cut off the hot water heater isn’t working There is an overflow or back up of sewage. There are no operable toilet facilities An inspector will also evaluate the general
cleanliness of a facility. Dirt, grease or food build-up are signs of
inadequate cleaning practices. Infestations of rodents, cockroaches, or other
insects such as flies are major violations. Live cockroaches or the presence of rodent
feces is considered a major violation and the facility may be closed. If rodent feces are fresh and are located
in more than one location the facility may be closed. Strategies for preventing vermin infestation
include keeping all doors and windows closed unless completely screened. There should be no gap around the door greater
than a quarter-inch. Store food in sealed containers at night and
clean-up any food debris. Keep floors as dry as possible. Keep glue boards along the walls to monitor
for any rodent or insect activity and check them regularly. Any pesticide must be applied by a licensed
pest control operator. Decide if the following statements are true
or false: Cross-contamination occurs when cooked or
ready-to-eat food comes into contact with raw uncooked meat. TRUE. Food preparation equipment such as meat slicers,
cutting boards, and knives don’t need to be sanitized when switching from raw products
to ready-to-eat products. FALSE. (PRO TIP) You can make a sanitizing solution by combining
chlorine bleach with water, or by combining quaternary ammonia with water. When making a chlorine sanitizing solution,
add a capful of bleach to about one gallon of water. Quaternary ammonia usually comes in a tablet
form or as a pink liquid. Read the instructions on the label for dilution
standards. Remember, it is the responsibility of every
person that works at a food facility to reduce the risk of foodborne illness. For additional information or training at
your facility, San Mateo County Environmental Health Services is here to help. Your inspector is a helpful resource to help
you answer all food safety questions. Contact them directly or go to www.smchealth.org/placarding
for more information. Thank you for watching.