CLEANING AND SANITATION

CHAPTER 8 CLEANING AND SANITATION December 2004

Cleaning and Sanitation CLEANING AND SANITATION... 1 INTRODUCTION... 1 CLEANING ASSIGNMENTS/SCHEDULES... 2 GENERAL INFORMATION... 2 CLEANING ASSIGNMENT CHECKLIST (EXAMPLE) (FORM 4207) REVISED 2/08/05... 3 CLEANING ASSIGNMENTS (BY POSITION)... 4 FSS/Kitchen Supervisor... 4 Cook (am)... 4 Cook (pm)... 4 Dishwasher (am)... 4 Dishwasher (pm)... 4 Tray Aide (am)... 4 Tray Aide (pm)... 4 DISHWASHING... 5 MECHANICAL DISHWASHING... 5 General... 5 Procedure... 5 Required Record... 6 MONITORING CHEMICAL SANITIZER... 6 RECIPE FOR SANITIZER BUCKETS WITH CLOTHS... 7 DISH MACHINE TEMPERATURE-SANITATION (FORM 4260) REVISED 2/08/05... 8 MANUAL WARE WASHING (THREE (3) COMPARTMENT SINK)... 9 General... 9 Procedure... 9 Required Record... 9 MANUAL WARE WASHING-THREE COMPARTMENT SINK (FORM 4261) REVISED 2/01/05... 10 HAND DISHWASHING, APPROVED METHOD... 11 PROPER DISPOSAL OF GARBAGE... 12 SMALL AND LARGE EQUIPMENT... 13 INSTRUCTIONS FOR CLEANING... 13 Blender... 13 Can Opener... 13 Dish machine... 14 Freezer... 14 Hood Vents and Filters or Extractor... 15 Ice Scoops/Tray... 15 December 2004

Meat Slicer... 15 Microwave oven... 16 Mixer... 16 Mop/Mop Buckets... 16 Ovens... 17 Ranges... 17 Refrigerator... 18 Stainless Steel... 18 Steam Table... 19 Three Compartment Sink (Pot Washing)... 19 Toaster... 20 Transportation Carts... 20 Trash Cans... 21 Water Pitchers... 21 FLOORS... 22 GENERAL INFORMATION... 22 BATHROOMS... 23 GENERAL INFORMATION... 23 MAINTENANCE AND REPAIR... 24 GENERAL INFORMATION... 24 MATERIAL SAFETY DATA SHEETS (MSDS)... 25 GENERAL INFORMATION... 25 LABELS CONTAIN IMPORTANT SAFETY INFORMATION... 26 DO'S AND DON'TS OF USING CHEMICAL LABELS... 27 STORING CHEMICALS PROPERLY REDUCES RISK... 28 FIRST AID... 30 SPECIAL HANDLING INFORMATION... 31 SPILL, LEAK AND DISPOSAL PROCEDURES... 31 SPECIAL PRECAUTIONS AND ADDITIONAL INFORMATION... 32 POISONOUS AND TOXIC MATERIALS... 33 GENERAL INFORMATION... 33 SANITATION COMPLIANCE REPORT (FORM 4263) REVISED 2/01/05... 34 December 2004

CLEANING AND SANITATION INTRODUCTION There is an important difference in cleaning and sanitizing. Both are important in Food Services to maintain the health and well-being of the patients and others who consume food prepared and served from the department. Cleaning surfaces, equipment or utensils involve the use of hot water and detergent which removes soil, grease, food and odors. All surfaces must be cleaned on a routine basis and after each use. Sometimes thorough cleaning involves the use of elbow grease, or hard scrubbing, in order to get the item clean. Whenever a surface is cleaned, it should be sanitized as well. Surfaces can appear clean, without being sanitary. It is the responsibility of all department personnel to clean and sanitize all surfaces properly. Sanitizing can occur by applying heat and/or chemicals for a sufficient amount of time to reduce bacterial count on dishware, utensils, and pots and pans. December 2004 Page 1

CLEANING ASSIGNMENTS/SCHEDULES GENERAL INFORMATION The FSS/Kitchen Supervisor is responsible for providing cleaning schedules to indicate which items are to be cleaned. The FSS will instruct personnel on appropriate cleaning supplies to be used. The FSS needs to be knowledgeable of all dietary employee job duties to develop effective cleaning assignments. A sample kitchen diagram has been provided as a guideline for each facility to develop an individual cleaning schedule. The FSS should diagram their kitchen. The cleaning assignments should be by position. Each position should be color coded in the areas the employee is responsible to clean. The individual duties should be listed in detail on the back of the diagram. The cleaning diagram should be posted for each position. All cleaning assignments should be assigned to the appropriate employees, according to their job duties (example: cooks should be responsible for the ovens/range tops, dishwasher responsible for dish machine, diet aide responsible for delivery carts); however, the FSS has the authority to adjust the cleaning assignments according to the department needs. (See Cleaning Assignment Checklist Form 4207). The Cleaning Assignment Checklist is to be used to monitor the completion of the assigned cleaning task. The Cleaning Assignment Checklist is to be posted monthly and updated weekly, as necessary. Each employee is to initial the form when the cleaning assignment has been completed. The FSS/Kitchen Supervisor is responsible to ensure that all cleaning assignments have been completed and initialed before the end of the shift. The FSS/Kitchen Supervisor is responsible to conduct a random Sanitation Compliance Report at least once a week on each shift. (See Sanitation Compliance Report) October 2007 Page 2

CLEANING ASSIGNMENT CHECKLIST (EXAMPLE) (FORM 4207) REVISED 2/08/05 October 2007 Page 3

CLEANING ASSIGNMENTS (BY POSITION) FSS/Kitchen Supervisor Cook (am) Cook (pm) Dishwasher (am) Dishwasher (pm) Tray Aide (am) Tray Aide (pm) October 2007 Page 4

DISHWASHING MECHANICAL DISHWASHING General Dishes will be cleaned and sanitized after each use. Procedure a. Turn on machine, checking temperatures to assure proper wash and rinse temperatures for your machine and cleaning chemicals. (1) High temp machine: Wash - 140 F, or per manufacturer recommendations Rinse - 180 F (2) Low temp machine: 120-140 F with chemical sanitizer b. Dishes will be stacked and rinsed free of large loose food particles. Dried particles should be loosened by scrubbing the surface of the dishware with a brush or an abrasive pad and rinsing. c. Follow the manufacturer s instructions for loading dish racks. d. In general, the following guidelines should be used for loading the dish racks: (1) Place dishware loosely in dish racks. (2) Cups and glasses shall be inverted. (3) Bowls and mugs shall be inverted in flat racks. An extra, empty rack or open grate may be needed on top of the bowl or mug rack if the dishware is prone to flipping. (4) Plates, monkey bowls, saucers, etc. should be placed in pegged racks to allow proper circulation and maximum cleaning action. (5) Dome covers should be washed in the storage rack cradles whenever possible to allow for proper circulation and maximum cleaning action. e. Wash silverware twice. The first time may be in a flat rack or in a silverware rack or cylinder. The second wash should be in a silverware rack or cylinder with eating surfaces facing down so that the eating ends will not be touched after the washing. October 2007 Page 5

f. Send racks properly through the machine. Allow the machine to pull the rack in and push the rack out to obtain proper cleaning and sanitizing. g. Allow clean dishes to air dry completely before storing. h. If the same person is loading and unloading the racks, hands must be washed or sanitized before touching the clean surfaces. Required Record a. The temperature of the dish machine will be recorded three (3) times a day. Temperatures out of specified range will be reported to the FSS. (See Dish Machine Temperature Sanitation Form 4260). b. Wash and rinse temperatures will be observed and recorded at each meal service. This will be achieved while the dish machine is in operation. c. High temperature machines should have a wash cycle temperature of at least 140 F or per manufacturer's recommendations. d. Low temperature machines should be between 120-140 F. With the low temperature machines, the sanitizer will also be checked and recorded using a ph strip. e. Any temperatures recorded outside the acceptable levels should be reported to the supervisor immediately. Maintenance should be notified. MONITORING CHEMICAL SANITIZER 1. Dish machine sanitizer must be tested and recorded before each meal time. 2. Use chemical strips recommended by chemical provider (Iodine, quartenary, or bleach). 3. Using the system as instructed by the chemical provider, record the appropriate sanitizing levels. If the correct parts per million are not obtained, the solution will be adjusted as needed. 4. Record ok if correct parts per million are obtained using the system as instructed by chemical provider. Employee should initial after completion. October 2007 Page 6

RECIPE FOR SANITIZER BUCKETS WITH CLOTHS Sanitizer should be mixed as follows: 1. One teaspoon of bleach to a gallon of water to yield 50-100 ppm. 2. If using another sanitizer, be sure to have proper ph strips to check the validity of the solution. October 2007 Page 7

DISH MACHINE TEMPERATURE-SANITATION (FORM 4260) REVISED 2/08/05 October 2007 Page 8

MANUAL WARE WASHING (THREE (3) COMPARTMENT SINK) General The sanitizer of the ware washing sink will be recorded each time the sink is filled. Procedure The "three" compartment sink will be checked by each shift for appropriate sanitizing levels, using the system as instructed by the chemical provider. If the correct parts per million are not obtained, the solution will be adjusted as needed, or the chemical provider will be contacted, if necessary. Required Record The dietary aide/dishwasher will record ok on the Manual Ware Washing-Three Compartment Sink log (Form 4261) after verifying that the parts per million (ppm) are correct. If the ppm is incorrect, the employee will report to the FSS. If chlorine bleach is used to sanitize, the proper procedure is as follows: Fill the third well of the three compartment sink with 17 gallons water mixed with ¼ cup bleach. Test with appropriate test strips to achieve 50 ppm. Pots and pans should be immersed in the third well of the three compartment sink for at least one minute to properly sanitize. (See Approved Method of Hand Dishwashing for additional information). October 2007 Page 9

MANUAL WARE WASHING-THREE COMPARTMENT SINK (FORM 4261) REVISED 2/01/05 October 2007 Page 10

HAND DISHWASHING, APPROVED METHOD October 2007 Page 11

PROPER DISPOSAL OF GARBAGE 1. Garbage not disposed of by means of a garbage disposal must be kept in a leak proof non-absorbent container with tight fitting covers. 2. Dry waste should be disposed of in containers with tight fitting covers and will be kept clean and free from odor. 3. The outside dumpsters should be kept closed, except when disposing garbage. There should not be any garbage stored outside the dumpster. October 2007 Page 12

SMALL AND LARGE EQUIPMENT INSTRUCTIONS FOR CLEANING Blender Blender will be maintained in a clean, sanitized condition. Procedure: Rinse thoroughly after each use, turn upside down, do not allow blender to remain in water. Wash in sudsy, hot water, rinse in sanitizing solution. Invert blender to air dry. Unplug blender base. Wipe thoroughly with soapy cloth, wipe dry. Replace dried blender on base. Leave top ajar to allow blender to thoroughly dry. Can Opener Can opener will be maintained in a clean, sanitary condition. Procedure: Clean can opener at least once a day. Remove the shank from the base and scrub in hot detergent water. Clean with thin wire brush if necessary. Rinse in hot water. Cover with hot water to which a sanitizer has been added. Drain. Dry blade with paper towel to prevent rust. Wipe the base of the can opener with a cloth dampened with hot water to which a sanitizer has been added. Wipe around the edge of the base. Detach from the table occasionally and clean under the base. Inspect the cutting blades. If these blades are allowed to become gummed with food, they will not cut. If the blades are nicked, they may need to be replaced. Keep blades sharp. Dull blades produce shavings. Watch for tiny particles of metal shreds from the cans. These may fall into the food and can be very dangerous. October 2007 Page 13

Dish machine Utensils and dishes washed by mechanical dishwasher will be clean and sanitized. Procedure: Bus trays and dishes. Throw paper and disposable items in trash can. Scrape food into garbage disposal. Separate glasses, flatware and china. Stack trays. Presoak flatware and dishes to soften dried foods. Do not soak longer than 15 minutes. Long soaking may cause pitting of some items. Place glasses, china, and trays in dish racks with all sides of china, glasses, trays exposed to the water. Do not crowd into dish racks. Place flatware in flatware racks with eating ends down, combining knives, forks and spoons in each section of the rack. Spray dishes and flatware thoroughly with overhead spray to remove food particles. Wash dishes in dish machine according to equipment directions. Check the temperature dials during the dishwashing procedures to determine if wash and rinse temperatures are being maintained. Check the machine during each procedure to determine if detergent, wetting agent and chemical sanitizer (if appropriate) are being dispensed properly. Remove dish rack from dish machine and allow dishes to air dry before removing and stacking. Sanitize hands between handling soiled and clean sanitized dishes. Freezer Freezers will be clean and free of odors. Procedure: Freezers will be defrosted and cleaned at least two (2) times monthly. Turn freezer compressors off 30 minutes prior to cleaning. Wash shelves and walls with warm sudsy water. Rinse with clear water. Mop floor of walk-in freezer. Straighten freezer inventory placing older inventory to front of shelves. Discard out of date products or products which have become freezer burned. Restart compressors. October 2007 Page 14

Hood Vents and Filters or Extractor Venting equipment will be clean and free of grease. Procedure: Clean vent hoods monthly to prevent accumulation of dirt and grease. A degreaser detergent should be used to clean all surfaces. A cloth or stiff bristle brush should be used to clean entire surface of hood, both interior and exterior surfaces. Clean light fixtures. Empty grease collection pans and wash in hot, detergent water. Rinse all surfaces of vent hood with fresh, warm water. Replace grease collection pans. Wash filters or extractors monthly, or as necessary. Rinse thoroughly with hot water and then run through dish machine cycle two (2) or three (3) times. Shake excess water from filters. Allow filters or extractors to air dry. Replace filters or extractors in vent hood. Ice Scoops/Tray Ice scoop and tray will be maintained in a clean, sanitary condition. Procedure: Ice scoop and tray or container must be washed and sanitized at least once daily. Place scoop and tray on dish rack and wash in mechanical dishwasher. Allow to air dry and replace near ice machine. Clean ice machine monthly. Meat Slicer Meat slicer will be maintained in clean, sanitized condition. Procedure: Clean after each use. Unplug from electrical outlet before beginning to clean. Remove blade guard, blades and other removable pieces. Wash in warm detergent water. Rinse in clean hot water to which a sanitizer has been added and air dry. Replace immediately. Wipe the slicer blade and base with a sudsy cloth. Sanitize with a clean cloth. Wipe dry with a dry cloth. October 2007 Page 15

Replace all parts including blade guard. Microwave oven To maintain the microwave oven in a clean, odor free condition: Remove glass tray from inside oven. Wash and sanitize glass tray. Allow to air dry. Wipe the interior of oven with hot sudsy water. Rinse with clear water. Sanitize with cloth rinsed in sanitizing solution. Leave oven door ajar until interior air dries. Wipe exterior of oven including dials with clean, wet cloth. Wipe dry. Clean the interior and exterior of the glass door with an approved glass cleaner. Replace glass tray. Mixer Mixer will be maintained in a clean, sanitized condition. Procedure: Remove beaters and bowl. Wash and sanitize. Allow to air dry. Wipe machine with soapy cloth including legs and underside of shaft. Wipe dry and replace bowl and beaters. Clean table under mixer, particularly around legs of mixer. Mop/Mop Buckets To maintain clean, fresh mops in the department at all times. Procedure: To care for mops: Rinse thoroughly after each use in fresh, hot water. Begin with fresh mop heads each day. Wash mops in hot detergent water, rinse in a sanitizing solution, and thoroughly dry in dryer or by air drying. To care for mop buckets: October 2007 Page 16

Rinse out the bucket after each use. Allow to drain. Store upside down. To care for wringers: Run clear water over wringers after use. Open wringer, allow to dry. Ovens Ovens will be clean and free of build-up of grease or spills. Procedure: Ovens will be cleaned weekly and as spills occur. Allow ovens to cool. Brush the interior of the ovens and doors with warm detergent water and a stiff bristle brush. Use oven cleaner at the direction of the Food Service Supervisor. Remove oven racks and wash them in the pot sink in hot detergent water using a stiff bristle brush. Clean spills in interior of oven with wire brush or blunt knife. Wipe interior clean with fresh warm water. Wipe exterior of ovens with warm detergent water and then with fresh warm water. Clean heat control knobs with warm detergent water. Do not use salt to absorb grease or put out fires, which may cause the metal to rust. Ranges Ranges will be kept clean and free of spills and grease. Procedures: Range tops should be cleaned daily or on each shift as assigned by the Food Service Supervisor. Wipe up spills as they occur to make general cleaning easier. Avoid over-filling pans to avoid excessive spills. Remove each section of the cooking surface and wash in hot detergent water. Use a stiff bristle brush to remove hard to remove spills. October 2007 Page 17

Remove drip pans and wash in hot detergent water. Use a stiff bristle brush to remove hard to remove spills. Wipe all exterior parts of the range with a cloth and warm detergent water. Clean sides, back, front, shelf and burner knobs. Rinse cooking surfaces and drip pans in fresh hot water and return to the range after drying. Clogged burners should be opened with a narrow brush or wire. Hot top cooking surfaces should be cleaned using hot detergent water in the three (3) compartment sink. Refrigerator Refrigerators will be maintained in a clean, sanitary condition, free of odors. Procedure: Reach-in Type: Once a week, thoroughly wash inside and outside with a detergent sanitizer. Remove all food from the shelves. Check with the Food Service Supervisor and sort out/throw away all that is not usable. Remember, leftovers should be used within three (3) days unless the food has been frozen. Wash walls and base with warm detergent water. Rinse with water to which a sanitizer has been added and wipe with a clean, dry cloth. Do not use powders that will scratch the finish. Do not use ammonia and scouring pads. Walk-in Type: Mop floor with warm water to which sufficient detergent sanitizer has been added. Start with a clean mop. Drain should be cleaned regularly every week. Shelves should be pulled out and washed every week. Stainless Steel To maintain clean, shiny surfaces without damaging the stainless steel finish. Procedure: When cleaning stainless steel, follow the faint lengthwise polish lines on the finish. Use soap, detergent or ammonia to remove food, dirt, or grease from the surface. Use a soft cloth or nylon brush for cleaning. October 2007 Page 18

Rinse the surface with clean water and dry with a soft cloth. When food or soil is difficult to remove: - Cover the area in a cloth soaked in ammonia water. Leave in place 10-15 minutes. - Use a nylon brush or plastic sponge to gently scrub the spot. Do not use steel wool or wire brushes. Rinse surface with clean water and dry with a soft cloth. Use a stainless steel cleaner, designated by the Food Service Supervisor, or a vinegar and water solution to polish the stainless steel. Steam Table Steam tables will be maintained in clean sanitary condition. Procedure: Remove serving pans and wash according to procedure for pots and pans. Send through dish machine for final cleaning and rinsing. Clean inside and outside of each unit of hot food table. Use hot water and a detergent. Rinse and dry thoroughly. If unit is heated by steam, drain the water and remove top section to clean. Water should be drained out and tank cleaned at least once a day. Use an acid-type detergent to remove lime deposit. If units are heated by electricity, be careful not to get water into the sockets. Carefully clean around electrical elements weekly. Three Compartment Sink (Pot Washing) Utensils and dishes washed by hand will be clean and sanitized. Procedure: Fill first sink with hot water (120 degrees) and detergent (follow product directions). Wash pots thoroughly inside and out. Use a fiber brush or stainless steel sponge to remove cooked on food and grease. Drain sink often and refill with fresh hot water and detergent. Fill second sink with hot water (120-140 degrees). Immerse washed pots completely in rinse water. Drain sink often and refill with fresh hot water. Fill the third sink with hot water, (120-140 degrees), and chemical sanitizer (follow product directions). October 2007 Page 19

Immerse washed and rinsed pots completely in the sanitizing solution and allow to stand at least one minute. Allow pots to drain and air dry. Equipment too large to immerse in sanitizing solution may be swabbed or sprayed with a chemical sanitizing solution of at least twice the minimum strength required for the particular solution when used for immersion sanitizing. Store pots upside down or covered. Toaster Toaster will be maintained in a clean, sanitary condition. Procedure: Wipe toaster case with clean damp cloth. If greasy, use a non-abrasive cleaning compound. Take care to prevent water or cleaning compound from getting into elements or conveyor chains. Remove crumbs from crumb tray daily. Transportation Carts Food transport carts will be maintained in a clean, sanitary condition. Procedure: Spills will be cleaned as the carts are bussed at each meal to maintain clean, odor free carts. The food carts will be completely washed one (1) time weekly. Wire brushes will be used on dried foods, bumpers, wheels and any other areas, where necessary, to ensure thorough cleaning of each cart. The carts will be allowed to air dry. The wheels will be oiled before returning carts to use. October 2007 Page 20

Trash Cans Trash cans will be maintained in a clean, sanitary condition. Procedure: Trash cans and lids will be washed and rinsed a minimum of once weekly to maintain them in a clean and odor free condition. Dollies will be cleaned weekly to ensure cleanliness. Wheels will be greased when they are cleaned to maintain a quiet movement. Water Pitchers Bedside water pitchers and accessories will be maintained in a clean, sanitary condition. Procedure: Patient bedside water pitchers, glasses and trays will be brought to the dietary department weekly to be washed and sanitized. The pitchers will be washed and allowed to air dry before being returned to nursing personnel. October 2007 Page 21

FLOORS GENERAL INFORMATION Floors should be swept and mopped after each meal service. Wet floor signs should be utilized for safety issues. Mop heads and mop water should be changed after each use. If cleaning an oil/grease spill, you may need to change mop head and mop water more often. When cleaning floors, be sure to clean under work tables/equipment. All Dry Food Storage areas should be swept and mopped each shift. Proper chemicals should be used at each cleaning. Floors should be pressure washed monthly. October 2007 Page 22

BATHROOMS GENERAL INFORMATION Bathrooms should be cleaned daily. Toilet paper, towels and soap should be replenished, as needed, and placed in the proper dispensers. Step-on fire resistant trash cans should be in proper working order. Commodes and sinks must be properly cleaned and sanitized with appropriate cleaning supplies. October 2007 Page 23

MAINTENANCE AND REPAIR GENERAL INFORMATION The FSS should report any needed repairs and maintenance promptly to the Maintenance Supervisor by utilizing the Maintenance Repair Log (usually located at the Nurses Station). The FSS is responsible for ensuring that the Maintenance Supervisor has completed repairs as requested. The FSS is responsible to develop a routine cleaning schedule for the Maintenance Supervisor and ensuring that the tasks are completed: (hood vents, ceiling/ac vents, etc). October 2007 Page 24

MATERIAL SAFETY DATA SHEETS (MSDS) GENERAL INFORMATION 1. All staff will be in-serviced on the Material Safety Data Sheets upon hire and periodically as the need arises. 2. The FSS is responsible for maintaining current literature on all chemicals used in the Dietary Department. 3. Pertinent information for all chemicals used in the Dietary Department are maintained in the Material Safety Data Sheet (MSDS) notebook. 4. The MSDS notebook is a readily available reference of the contents of chemicals, proper handling, and first-aid techniques for all staff to use. 5. When new chemicals are introduced, an MSDS will be obtained prior to using the chemical. Sheets are filed in the departmental MSDS notebook. All staff will be in-serviced on the product. 6. MSDS Sheets will be available in Spanish if there are employees who read or speak Spanish as a primary language. 7. All new employees will be in-serviced on MSDS during orientation and annually, or as needed. 8. Employees will sign that they have knowledge of MSDS. October 2007 Page 25

LABELS CONTAIN IMPORTANT SAFETY INFORMATION October 2007 Page 26

DO'S AND DON'TS OF USING CHEMICAL LABELS October 2007 Page 27

STORING CHEMICALS PROPERLY REDUCES RISK Background: Hazardous chemicals must be stored and handled safely. The risks of fire, explosion, or toxic exposure are as great in the storage area as in the work area. In fact, storage areas usually contain more substances, and more diverse ones, than the work area creating even greater risks of leaks and incompatibles. That diversity also makes ignorance or carelessness in handling the chemicals extremely dangerous. No Chemical, no matter how small the quantity, can be taken lightly. It's a good idea to restrict storage area access to people who understand the hazards and take proper precautions. Everyone who does have access to the storage room including receiving personnel must know how to find and use the safety information on labels and material safety data sheets (MSDSs). The MSDS Log should be located at the central nursing station, laundry and dietary. They should also be aware of some common sense guidelines of safe chemical storage. Incompatible Chemicals: One of the biggest risks in chemical storage is haphazard arrangement of incompatible chemicals chemicals that can react together to create toxic smoke, gas, heat, mists, fire, or explosion. Luckily, you don't have to be a chemist to know which chemicals to keep away from each other. Their MSDSs will tell you that. But every employee with access to the storage area must recognize the risks of incompatibles and always check the MSDS before storing a chemical to be sure no dangerous reactions are possible. There are several types of chemicals that require particular caution: Organic oxidizers that come in contact with combustible materials can cause them to burn or increase their burning rate. Some can even explode when exposed to heat, shock, or friction. Therefore, storage areas must clearly identify and label oxidizers so as to indicate the type and degree of hazard. Inorganic oxidizers, which do not contain carbon, are even more common. While they don't burn, they add oxygen to the fire and are particularly dangerous when brought together with organic materials. Therefore, they must be kept away from any material that could burn, as well as from other oxidizers. Large quantities of inorganic oxidizers may have to be stored in a separate room with specific fire-protection requirements. October 2007 Page 28

Acids, which may be oxidizers, can create toxic emissions or fires if they react with bases, active metals, flammable and combustible material, and with other chemicals. Acids in containers that have been transported may also have Department of Transportation "corrosive" warnings labels. Bases, materials that are soluble in water and produce hydroxide ions in solution, have to be kept separate from acids. Flammable materials have to be kept away from oxidizers, oxidizing acids, and any source of ignition. Selecting Containers: Keeping incompatibles away from each other is just one necessity in a hazardouschemical storage area. Another is being sure that chemicals are stored in appropriate containers. Flammable liquids, for instance, must be kept in approved fireproof or fire-resistant safety containers not plastics and checked regularly for leaks. In many cases, the flammable containers may have to be kept in safety cabinets that meet NFPA fireproofing standards. Large quantities of flammable liquids will probably be stored in drums, which should be grounded to prevent the possibility of fire when the liquid is removed. You can also improve safety by thinking about the placement of hazardous chemical containers. Keep large bottles of acids on low shelves so they're easier to get to. Keep containers holding the liquid bases on lower shelves than the bases in dry form. Store drums individually, not in stacks, on racks with other similar materials. Handle Stored Chemicals Sensibly: Placement of chemicals is just one aspect of storage safety. It's just as important to take precautions when moving or transferring the substances. For example, it's a good idea to avoid taking chemicals through areas that contain incompatibles. In addition, anyone who handles chemical containers should follow these precautions: Wear gloves and other PPE recommended on the MSDS. Check containers regularly for leaks, wear, complete labels, and dates. Report any problems immediately. Don't use anything from an unlabeled container. October 2007 Page 29

Keep containers closed when not in use and take only what you need for a job. Don't siphon by mouth. Use bonding and grounding connections on flammable liquid containers during transfer. Transport acid bottles in carriers, not by hand. Don't mix chemicals with each other or any substance (even water) without specific instructions to do so. Keep storage areas clean, neat, and free of dust. Don't block aisles, exits, sprinklers, or firefighting equipment. Plan for Fast Emergency Response: Storage areas should be designed to minimize risk and make respond to emergencies easier. You reduce the risks by making sure that the area is well-ventilated and sufficiently well-lit to make it easy to read labels and rack and shelf identification. The floor should be made of material like concrete, for example that will not absorb liquids. Be sure that your storage area is also equipped to allow you to respond quickly to emergencies. That means easy access for emergency personnel and equipment. In addition, there should be a least 18 inches clearance between stored materials and sprinklers 36 inches if you're storing very flammable material. FIRST AID Eyes: If a chemical is in the eyes, hold eyes open and rinse slowly and gently with water for 15 or 20 minutes. Remove contact lenses, if present, after the first five (5) minutes then continue rinsing eyes. Seek medical attention if irritation persists. Consult MSDS for the proper first aid for the chemical affecting the area. Skin: If a chemical comes in contact with skin, hold the affected area under cool running water for 15-20 minutes. Seek medical attention if irritation persists. Consult MSDS for the proper first aid for the chemical affecting the area. October 2007 Page 30

Ingestion: Consult the MSDS for the chemical that has been ingested to get the proper first aid attention. Seek medical attention as directed. Inhalation: If a chemical is inhaled, consult the MSDS to determine proper first aid. Seek medical attention as directed. Note to Physician: No specific antidote. Supportive care. Treatment based on judgment of the physician in response to reaction(s) of the patient. SPECIAL HANDLING INFORMATION Ventilation: Good general ventilation should be sufficient for most conditions. Respiratory Protection: No respiratory protection should be needed. Protective Clothing: No precautions other than clean body covering clothing should be needed. When using towels, gloves are recommended. Eye Protection: Use safety glasses or equivalent protection to avoid eye contact. SPILL, LEAK AND DISPOSAL PROCEDURES Action to take for Spills/Leaks: - Isolate damaged goods. - Spills should be diluted with water, then absorbed with sand, clay or earth. - Dispose of saturated absorbent materials appropriately since spontaneous heating may occur. Disposal Method: Landfill in accordance with local, state and federal regulations. October 2007 Page 31

SPECIAL PRECAUTIONS AND ADDITIONAL INFORMATION Do not mix with acidic materials such as certain toilet cleaners, ammonia, formaldehyde or heavy metals such as nickel, cobalt, copper and iron. Avoid contact with eyes, skin or clothing. October 2007 Page 32

POISONOUS AND TOXIC MATERIALS GENERAL INFORMATION 1. Poisonous and toxic materials should be stored in areas away from the food service area. 2. Only those poisonous and toxic materials that are required to maintain the kitchen in a sanitary condition shall be permitted in the pot washing and dish washing area. 3. All containers of poisonous and toxic materials will be prominently and distinctively marked or labeled for easy identification. 4. When not in use, poisonous and toxic materials should be stored on shelves which are used for no other purpose, or stored in a place outside the food storage, food preparation, and clean equipment and utensil storage areas. 5. Bactericides, cleaning compounds, or other compounds intended for use on food contact surfaces should not be used in a manner that leaves a toxic residue on such surface, and should not constitute a hazard to employees or patients. October 2007 Page 33

SANITATION COMPLIANCE REPORT (FORM 4263) REVISED 2/01/05 October 2007 Page 34