What's Wrong?
FSET Sept. Huddle
On Point Sept. Huddle
General Food Safety
General Safety
100
What is wrong with this picture?
Ladder on the sales floor.
100
What is the differrence between cleaning and sanitizing?
• Proper cleaning removes soil and debris from the surface.
• Always use proper chemical for cleaning.
• Sanitizing reduces the number of pathogens to safe levels.
• Sanitizers only work on properly cleaned surfaces.
100
If a fellow TM does not have their discount card on them can you scan yours for them?
NO!
100
What was the score of our last Steritech Audit?
24
100
True or False: It is okay for customers to use our step ladders to get product out of reach.
FALSE!
Step ladders should not be on the sales floor without a TM present.
200
What's wrong with this picture?
Trash can in front of handwash sink.
200
When do you clean and sanitize?
• Cross-contamination
• After and between every raw animal ingredient and product types
▪ i.e., species of fish or styles of cheeses
• Between raw and ready-to-eat
• Cross-contact
• Between allergens
• Between recipes
• Every 4 hours with Temperature Controlled for Safety products at ambient temps
o What is your teams process for making sure all Food Contact Surface are cleaned every 4 hours?
• After using all equipment
o For example: knives, cutting boards, utensils, slicers
o Some overlooked equipment: grinder, Robot Coupe,can opener and holder
200
What does proper PPE (chemical gloves, goggles, and a rubber apron) protect against?
Irritants and chemical burns.
200
What is the proper cleaning and sanitizing procedure for food contact surfaces and equipment?
Wash -> Rinse -> Sanitize -> Air Dry
200
When should TMs be using the receiving door?
Before the store opens/after we close and when taking out the trash.
300
What's wrong with this picture?
No cut glove!
300
What methods do we use to properly clean and sanitize?
• Cleaning In Place (CIP)
- Large equipment that cannot be broken down and placed in 3 compartment sink (In UK – 2 Comp sink)
• 3 Comp Sink (In UK – 2 Comp sink)
- Large pieces of equipment and utensils
• Dish Machines
- Equipment and dishes
300
True or False: You can share your discount card with anyone you live with.
FALSE.
You can request a discount card for your spouse or domestic partner.
It is against policy to buy products for someone else and be reimbursed for the purchase.
300
How do you fill a sanitizer bottle?
Fill a three bay sink with room temperature water (65-75 degrees) and sanitizer from the J-fill station. The concentration should measure between 200-400 PPM. Let the bubbles settle and dip the test strip in the solution for 10 seconds and compare color. Fill spray bottle by submerging in sink and avoiding bubbles.
300
How should broken glass be discarded?
Into a box and immediately into the dumpster. Makes sure to wear proper PPE as needed.
400
What's wrong with this picture?
Water on the ground with no sign or TM waiting to clean up spill.
400
What are your chemicals or methods used for cleaning and sanitizing at WFM?
• Detergent for the wash step (soap)
• Clean, potable water @ the proper temperature (minimum of 110°F /43°C for manual washing)
• Sanitizing solution:
o Quats: US/CAN 200 –400 PPM (60 second equipment contact time)
o Quats: UK 800 – 1000 PPM (30 second equipment contact time)
o Chlorine 50 – 100 PPM (1 second) • High temperature sanitizing
- High Heat Dish Machines have two temperatures that must be verified
o 160°F/ 71°C on the dish surface measured by thermostrip, lollipop thermometer or puck
o Temperature gauge on the machine reading 180°F/83°C
400
You are planning on buying a sandwich from prepared foods for lunch but forgot your discount card in the car. What should you do?
Go to your car and get the card before buying the sandwich.
400
When taking temps what should you do if you find a case out of temp?
Note that a corrective action is needed at the bottom of the temp log. Alert your team or store leadership. Check case 20-30 minutes later to reassess temp and make note of corrective action. Work with leadership if case needs to be pulled and a work order needs to be entered.
400
What should you do if you see a spill on the ground?
Wait with the spill until another TM can help clean it up and put a caution sign.
500
The slicer is ready to be cleaned. What's wrong with this picture?
It is plugged in still.
500
What is the most important part of testing quat sanitizer?
• Water temperature (between 65°F/18° C - 85°F/29° C)
• No foam present on top of bucket or sink
• Hold test strip still: no dunking, swirling, or wiggling
• 10 second contact time
• Small sample for testing, especially from bottles
• Test kit is complete with color scale, not expired, and in good condition
• Answer: All of the above!
500
Where do we dispose of hazardous waste?
The containers on the rack in receiving.
500
What is wrong with this picture?
Handwashing sink is to be used for handwashing ONLY!
500
What are number one type of TM injuries?
Strain/sprain followed by trip/fall and cuts.