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TULANEUNIVERSITY
S E C T IO N 2 7
ENVIRONMEN TAL HEALTH
AND SA FETY
P O L IC IE S A N D
PROCEDURESMANUAL
FOOD
SERVICES
R E V I S IO N D A T E : 9 /1 /0 3
R etu rn to T ab le o f C o n ten ts , E H & S P o lic ies & P ro c ed u res M an u al
S E C T IO N C O N T E N T S
I.
Food Services Safety (p.1)
A. General Guidelines (p.2)
B. Sanitation (p.3)
1.
Dishware/Utensils
1.
Hygiene
2.
Kitchen Equipment
2.
Food Protection and Storage
3.
Fixtures
Housekeeping
4.
Equipment Handling/Cleaning
4.
5.
Personal Protective Equipment
C. Compliance (p.5)
3.
Pest Control
A D D IT IO N A L R E A D IN G
Basic Safety Practices
Section 10
Emergency Response
Section 1
Hazardous Materials Safety
Section 29
Personal Protective Equipment
Section 14
Pest Control
Section 32
FORMSREFERENCED
First Report of Occupational Injury/Illness
18F-OEHS
I. FOOD SERVICES SAFETY
Maintaining a good stan dard of hygiene in the preparation and handling of food s, following good
housekeeping and storage practices , and ensuring that employees are properly trained in sanitation
practices for handling and serving food are critical to food services safety.
Food Services / Page 1 / SECTION 27
To avoid foodborne illness outbreaks, all food service workers are required to adhere to practices
outlined in the Sanitary Code of the State of Louisiana, particularly the Hazard Analysis Critical
Control Points method of food sanitation. Each food service operation must have at least one person
who has been certified under the Food Safety Certification Program in accordance with the requirements
of the Louisiana State Legislature. The certification must be renewed every five years.
A.
General Guidelines
1. Dishware /Utensils
a. All chipped or cracked dishware must be discarded.
b. Handles of cooking utensils must not extend beyond the edge of ranges or tables.
c. Return all knives, saws, and cleavers to their proper racks.
d. Do not store heavier utensils or high stacks of dishes on high shelves.
e. Disposable single service cups and utensils must be kept in their original dispensing
containers. Eating utensils shall be displayed “handle up” for self-service availability.
f.
Use dry cloths, mitts or potholders to move hot receptacles.
2. Kitchen Equipment
a. Keep oven doors closed when oven is not in use.
b. Use caution in lighting ovens on gas stoves. Light pilot before turning on burners. Never
face oven; stand to one side.
c. Walk-in refrigerator lights shall be turned on in the morning and may be turned off only
when leaving at night.
d. Exhaust hoods, vents, and fixture s must be cleane d regularly. Duct work m ust be
periodically (at least annually) cleaned, inspected, and treated if necessary.
e. Do not remove guards from kitchen equipment.
f.
Fire suppression systems for cooking equipment shall be inspected every six months by a
licensed fire protection systems specialist.
3. Fixtures
a. Light bulbs must be enclosed in a light fixture.
b. Ground Fault Circuit Interruptor systems must be provided for electrical outlets in we
tareas.
4. Equipment Handling/Cleaning
a. Never place hands or fingers inside a garbage disposal.
Food Services / Page 2 / SECTION 27
b. Shut off switch and remove plug from receptacle before cleaning electrical appliances such
as meat slicers.
Food Services / Page 2 / SECTION 27
c. When removing a cover from a pot or pan, raise the lid in a manner that will direct the
steam away from you. Assume all pots, pans, stoves, steam kettles, coffee urns, and pipes
are hot before attempting to touch them.
d. Do not use steel wool or any other cleaning material that may contaminate food.
e. Before cleaning steam tables, dish warmers, dishwashers, etc., make certain that steam has
been shut off and equipment is cool enough to handle.
f.
5.
Always push, do not pull, swivel-wheel carts. Load carts carefully to avoid spilling.
Personal Protective Equipment
a. Wear shoes with good traction.
b. Wear gloves when handling fruit or produce crates.
c. Food services employees must wear safety goggles when there is a po ibility of injury from
caustic materials, flying particles, hot fat splatters and other associated hazards. Safety
glasses may be used for protection against flying particles. (See, Section 14, Personal
Protective Equipment, of this manual.)
B. Sanitation
1.
Hygiene
a. W A S H Y O U R H A N D S before handling food, dishware or utensils. Wash back of hands,
between fingers, and exposed area of your arms for 15-20 seconds.
b. W A S H Y O U R H A N D S before starting work and after returning from a break or from using
the restrooms.
c. W A S H Y O U R H A N D S after handling trash or garbage.
d. Maintain a standard of personal cleanliness in body and dress.
e. Foodborne illnesses may require medical evaluation and clearance. Report all illnesses to
your supervisor. Any person with an infection or illness must not be allowed to work in
areas where he/she would come in conta ct with food or with food contact surfaces or
equipment. This status shall rema in in effect until cleared by a physi cian. The Office of
Environmental Health & Safety (OEHS) must be contacted immediately in cases of
suspected food poisoning.
f.
Injured or ill e mployees must seek immediate medical attention at the O ccupational
Medicine Clinic or the Emergency Room at Tulane University Hospital and Clinic, or a
Food Services / Page 3 / SECTION 27
medical facility of the employees choice. Injured/ill employees must present a First
Report of Injury Illness form (Form 18F-OEHS located in Appendix E of this manual)
at the time of medical treatment, and must submit the form within 24 hours to the Office of
Risk Management (original) and OEHS (copy).
g. Do not cough, spit, or sneeze near food, dishes, or food contact surfaces.
h. Handle food items and clean utensils appropriately.
2. Food Protection and Storage
a. Use clean, wholesome foods that are free of spoilage.
b. Defrost frozen foods under cool running water, in a microwave oven, or by directly cooking
the items.
c. Certain foods and/or cooking methods require periods of sustained internal temperatures to
ensure food safety. Employees who are responsible for cooking, reheating, storing, and/or
maintaining food temperatures on serving lines should refer to those sections of the Sanitary
Code that deal specifically and in detail with food temperatures for cooking, reheating,
serving, and storing.
d. Keep all food containers covered. Leftovers must be dated.
e. Hazardous chemicals must not be stored near food and dishware/utensils.
f.
Properly store glassware and other articles to prevent them from falling into food.
g. Store all food/beverages in a clean, dry place at least six inches off the flo or. Discard or
return dented, swollen and puffed cans of food to the distributor.
h. Do not store raw food above cooked or processed food.
3. Housekeeping
a. Keep food preparation, storag e, and serving areas clean. Poor ho usekeeping causes
accidents and can cause foodborne illnesses.
b. All multi-use dishware, utensils, pots and pans must be washed, rinsed and sanitized either
in a three compartment sink or in ana utomatic dishwasher and air-dried after sanitation; do
not use a drying cloth. The proper methods for washing, rinsing and sanitizing, including
proper temperatures, must be followed as required by the Sanitary Code.
c. Wipe spilled liquids immediately; pick up potato peelings, lettuce, cooking utensils, or any
item that has fallen to the floor.
4. Pest Control
Maintain good pest control in all areas of the food service facility. ( See, Natural Pest Control
Measures, in Section 32, Pest Control, of this manual.)
Food Services / Page 4 / SECTION 27
Food Services / Page 4 / SECTION 27
C. Compliance
Departmental Safety Representatives (DSR) help to ensu re that the units they represent that
handle food services are in compliance with the Sanitary Code and with other relevant policies set
forth in this manual. (A unit is a depa rtment, section, center, or program or any number or
configuration of these components.) DSRs also collect and submit to OEHS required
documentation such as inspection reports, training documentation, and any other required
documentation prepared by unit supervisors.
DSRs help ensure that the necessary measures have been taken by supervisory and other unit
personnel to correct problems discovered during unit inspections. If corrections are not made
despite deadlines and warnings from the DSR, the DSR shall report the unit's non-compliance to
the Unit Head.
If the problem remains unresolved, OEHS shall consult with the Unit Head, and, if necessary, take
the issue of the non-compliant unit to theU niversity's Environmental Health & Safety
Operations Committee for resolution. Food service areas are subject to on-the-spot inspections
that could draw heavy fines for Sanitary Code violations. The cost of any such fines shall be borne
by the unit responsible for the food service area. (See, Section 2, Environmental Health & Safety,
of this manual for information on the University’s Compliance Management System.)
E n d o f T e x t – R e tu rn to S e c tio n 2 7 , P ag e 1 O u tlin e
Food Services / Page 5 / SECTION 27
Blood and Body Fluid Exposure Report
Last Name: ____________________________
Exposure ID:
(for office use only)
B___________
First Name: ________________________
Facility ID: (for office use only)
_____________
1) Date of Exposure: 2) Time of Exposure:
EPINe
t
®
3)
Department where Incident Occurred: _________________________
4)
Home Department: ____________________________
5)
What is the Job Category of the Injured Worker:
FOR MICROSOFT ACCESS
EXPOSURE PREVENTION►
NETWORK►
(check one box only)
INFORMATION
EPINet is a trademark of the University of Virginia.
Windows is a registered trademark of
Microsoft Corporation in the United States and/or other countries.
Operates in Windows 95 and Windows 98 Environments. © 2000
Becton, Dickinson and Company.
V1.2/US
3/2001
1
2
3
4
5
6
7
8
9
Doctor (attending/staff); specify specialty ______________
Doctor (intern/resident/fellow) specify specialty __________
Medical Student
Nurse: specify ═════► 1 RN
Nursing Student
2 LPN
18 CNA/HHA
3 NP
Respiratory Therapist 4 CRNA
Surgery Attendant
5 Midwife
Other Attendant
Phlebotomist/Venipuncture/IV Team
1
2
3
4
5
6
7
8
Where Did the Exposure Occur? (check one box only)
Patient Room
Outside Patient Room (hallway, nurses station, etc.)
Emergency Department
Intensive/Critical Care unit: specify type: _______________
Operating Room/Recovery
Outpatient Clinic/Office
Blood Bank
Venipuncture Center
6)
7)
1
8)
9)
10)
10 Clinical Laboratory Worker
11 Technologist (non-lab)
12 Dentist
13 Dental Hygienist
14 Housekeeper
19 Laundry Worker
20 Security
16 Paramedic
17 Other Student
15 Other, describe: ___________
9 Dialysis Facility (hemodialysis and peritoneal dialysis)
10 Procedure Room (x-ray, EKG,etc)
11 Clinical Laboratories 12 Autopsy/Pathology
13 Service/Utility (laundry,central supply,loading dock,etc)
16 Labor and Delivery Room
17 Home-care
14 Other, describe: __________________
Was the Source Patient Identifiable? (check one box only)
4 Not Applicable
Yes
2 No
3 Unknown
Which Body Fluids were Involved in the Exposure? (check all that apply)
Blood or Blood Products
Peritoneal Fluid
Vomit
Pleural Fluid
Sputum
Amniotic Fluid
Saliva
Urine
CSF
Other, Describe: _____________________
Was the body fluid visibly contaminated with blood?
Was the Exposed Part: (check all that apply)
Intact Skin
Non-Intact Skin
Eyes (conjunctiva)
Yes
™
No
Unknown
Nose (mucosa)
Mouth (mucosa)
Other, Describe: _____________________
Did the Blood or Body Fluid: (check all that apply)
Food Services / Page 1 / SECTION 27
Touch Unprotected Skin
Soak through Barrier Garment or Protective Garment
Protective Garments
Soak through Clothing
Touch Skin Between Gap in
11)
Which Barrier Garments were Worn at the Time of Exposure: (check all that apply)
Single Pair Latex/Vinyl Gloves
Surgical Mask
Double pair Latex/Vinyl Gloves
Surgical Gown
Goggles
Plastic Apron
Eyeglasses (not a protective item)
Lab Coat, Cloth (not a protective garment)
Eyeglasses with Side shields
Lab Coat, Other
Face shield
Other, Describe: ______________________
12)
Was the Exposure the Result of: (check one box only)
1
2
Direct Patient Contact
5
Other Body Fluid Container Spilled/Leaked
Specimen Container Leaked/Spilled
6
Touched Contaminated Equipment/Surface 3
Broke
7
Touched Contaminated Drapes/Sheets/Gowns, etc.
4
IV Tubing/Bag/Pump Leaked/Broke
8 Unknown
10 Feeding/Ventilator/other Tube Separated/Leaked/Splashed.
9
Other, Describe:
___________________________
Specify Tubing: ______________________________
Specimen Container
1 of 2
Food Services / Page 2 / SECTION 27
If Equipment Failure, Please Specify:
Equipment Type: _______________________________________
Manufacturer: __________________________________________
13)
1
2
14)
1
2
3
15)
For How Long Was the Blood or Body Fluid In Contact with Your Skin or Mucous Membranes? (check
one)
Less than 5 Minutes
5-14 Minutes 3
15 Minutes to 1 Hour
4 More than 1 Hour
How Much Blood/Body Fluid Came in Contact with Your Skin or Mucous Membranes? (check one)
Small Amount (up to 5 cc, or up to 1 teaspoon)
Moderate Amount (up to 50 cc, or up to quarter cup)
Large Amount (More than 50 cc)
Location of the Exposure:
Write the number of the location of up to
three exposed body parts in the blanks
below.
Largest area of exposure: _____
Middle area of exposure: _____
Smallest area of exposure: _____
16)
Describe the Circumstances Leading to this Exposure (please note if a device malfunction was involved):
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
17)
For Injured Worker: Do you have an Opinion that any other Engineering Control, Administrative or Work Practice could
have prevented the Injury? 1 Yes 2 No 3 Unknown
Describe: __________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
_____________
_____________
_____________
_____________
_____________
_____________
_____________
Lab charges (Hb, HCV, HIV, other tests)
Healthcare Worker
Source
Treatment Prophylaxis (HBIG, Hb vaccine, tetanus, other)
Healthcare Worker
Source
Service Charges (Emergency Dept, Employee Health, other)
Other Costs (Worker’s Comp, surgery, other)
TOTAL (round to nearest dollar)
Is this Incident OSHA reportable?
1 Yes
Cost:
If Yes, Days Away from Work?
_____
Days of Restricted
Work Activity? _____
Formaldehyde / Page 1 / SECTION 28
2 No
3 Unknown
Does this incident meet the FDA medical device reporting criteria? (Yes if a device defect caused serious injury necessitating
medical or surgical intervention, or death occurred within 10 works days of incident.)
1 Yes (If Yes, follow FDA reporting protocol)
2 No
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Formaldehyde / Page 2 / SECTION 28