) Food service rotation

1. Cleaning sanitation and food safety

1. Facility design
 Floor: the floor is impermeable to moisture, grease and food stains.
Also, it is non slippery and resistant to scratches, acids, alkalis and
organic solvent. The floors are durable to withstand and support the
weight of heavy duty equipment.
 Walls: the walls are completely covered with ceramic making it easy
to be cleaned.
 Pipes and wires are completely concealed in walls (out of sight)
 The lightening: recessed, covered, day light fluorescent is used in the
kitchen, making it easy to detect any physical particles that could be
present in food to avoid any physical hazard, reducing operating
expenses and resulting in positive psychological effects on the
workers (chefs, chef assistants, diet aid assistants….)
 Heating, ventilation and air conditioning: there is proper air
conditioning to keep the area cooled and raise employees’ production.
 Humidity is also controlled, and there is a hood placed over the oven
to remove all food odors and improves ventilation.
 Electricity: all pipes and wires in the kitchen are enclosed and out of
sight.
 Materials: all materials used are both made up of aluminum and
stainless steel.

2. Cleaning and sanitation

Two sinks are available for cleaning equipment:
 One sink for service ware/eating and drinking utensils like: trays,
plates, forks, spoons and knives where first of all leftovers are thrown
away and then soiled plates and trays are rinsed, soaked and then
placed in the three compartment dishwashing machine which:
 1. Washes using warm water and cleaning detergents like soap
reaction 2000.
(Soap reaction 2000 is a non-fuming liquid alkaline cleaner
which is extremely corrosive).
2. rinse with clean water not lower than 43 Degree Celsius
3. Sanitize using hot water of at least 77 degrees and Rinsy which
is a combination of liquid surfactant that reduce the surface
tension of water resulting in even and rapid water sheeting.
- Air dry all washed, rinsed and sanitized items
 One sink for cleaning and washing production utensils manually like:
pans and pots (big items not suitable to be cleaned using dishwashing
machine.

Methods of cleaning equipment:

Different methods of cleaning equipment are used:
1. Clean in place where equipment that cannot be disassembled is
cleaned in place like dough preparing machine and convection oven.
2. Clean out of place in which equipment that can be partially
disassembled is cleaned out of place like food blender.
3. manual cleaning for equipment that can be completely disassembled.
3. Organization and Scheduling
 Sanitation and cleaning is part of every person jobs on Islamic
Hospital dietary department.
 The dietary department decide on a way to distribute kitchen tasks
fairly among the employees.
 These tasks are written as a master cleaning schedule that include
what the task is, when it should be done and who should do it.
Two cleaning schedule are present:
 One for regular daily cleaning duties for both morning and evening
duties which in turn is divided into 2 parts:
 1. Food preparation and cooking.
2. Washing dishes, cleaning refrigerators and service.
Note that both daily morning and evening cleaning tasks are the same.
 One for weekly cleaning tasks that includes cleaning walls,
refrigerators and freezers, dry storage area, receiving area…. etc.
Here is an example of the daily cleaning schedule:
Morning cleaning schedule
Cleaning, food preparation and cooking
Tasks Mond Tuesd Wednes Thursd Frid Saturd Sund
ay ay day ay ay ay ay
Preparing
food
items
Arrange
spices
oven
Dish washing, service and refrigerators
Cleaning
&
sanitizing
meat
mixer
Preparing
bread
Cleaning
&
sanitizing
microwa
ve
Floor in
dishwash
ing area

 Floors are cleaned and sanitized consequently after breakfast,

lunch and dinner and whenever there is a need to clean it.
  Waste disposal bins are placed around the kitchen and positioned
conveniently to staff and operations and are emptied regularly.
 They use bins with a pedal.
 All food waste is separated from general waste and stored in
specific containers. This separation prevents other waste streams
from being contaminated, making it easier to recycle all streams
(card board, plastics, food, etc.)
 Both before and after handling of food surfaces of the kitchen are
cleaned and sanitized to ensure safe handling of food and avoid
any cross contamination that could occur.
 Every 3 months a water and surface culture test is performed to
detect the presence of any hazardous microorganisms like:
Salmonella,
E-coli,
Staphylococcus aureus
Clostridium perfringens.
 Different colored coded cutting boards are available to keep
different types of food separate.
1. Red for meat
2. White for dairy products
3. Green for vegetables and fruits
4. Brown for bread
5. Blue for fish
6. Yellow for chicken
4. Pest control
Pests are also controlled where the following measures are taken:
1- Exclusion and restriction:
 They check incoming food and supplies for sign of pests
before storing it.
 Eliminate cracks in food storage and handling areas by proper
sealing all gaps around fittings or in walls or floors.
 Make all food handling and storage areas accessible to routine
cleaning.
 Screened doors and windows open to the outside and kept
closed at all times to keep insects out.
  They cover ventilation ducts and floor drains.
 Food handling and storage areas are rodent and bird proof.
 They regularly remove cartoons, [Link] that may
attract and harbor pests.
 They daily remove waste food or garbage to proper disposal
sites.
 Maintain proper drainage to reduce shelter areas for pests.
 Inspect regularly for sign of pests both inside and outside.
 Cats, dogs or any animals are forbidden on the site.
2- Destruction: by using physical, chemical or biological means
 Poisons for pest eradication are forbidden in the raw material
and production areas but they are allowed outside the hospital if
they are kept under control.
 They use sticky zapper to capture and kill flying insects.
 They avoid spraying insecticides over food preparation
surfaces.

Note that they hire BOECKER as a pest control company that come every 3
months and spray the area and give them a report.
5. Water supply
 They use only portable water in particular where water is a food
ingredient and for all food handling and processing operation.
 Non portable water is used in fire control, washing dishes and other
similar purposes where it
would not contaminate food.
 Nestle is the supplier of the portable water in MONLA hospital.
6. Sanitary handling of foods: HACCP (CRITICAL POINTS &
CRITICAL LIMITS)
 There are certain points or handling practices that has been identified
as being essential or critical in preventing foodborne illness.
 The critical points are:
1. Purchasing and receiving
2. Storage
3. Preparation
4. Cooking
5. Serving
6. Handling leftovers
1-Purchasing and receiving:
 It is important for them to consider not only was what ordered, but
also the quality, freshness and temperature of the food items.
 Food is purchased only from approved source.
 They keep accurate records of the food received.
 They take record of all critical steps in food preparation. The most
crucial records include date, time and temperature.
 The do not accept any raw materials or ingredients if it is known to
contain parasites or any undesirable microorganisms.
 Refrigerated foods are maintained an internal temperature of (2˚C
to 7˚C) when received.
 Frozen food is kept at temperature between -15˚C to -25˚C.
 Upon receiving, potentially hazardous foods shall be free of
evidence of previous temperature abuse (presence of ice crystals).
 They don’t accept any food without label.
 They check expiry date.
 They check packages for holes, tears and opened corners.
 The canned products should be free of dents, cracks or bulging
lids.
2- Food Storage:
A-cold storage:
 They refrigerate cold items immediately upon receiving.
 Mhalabiyi and custard are prepared and kept refrigerated given
a 3 days expiry date, while jelly and meghli are also prepared
and kept refrigerated given a 4 days expiry date.
 The received refrigerated meats are removed from vacuum and
cut into smaller pieces and sealed with film wrap and date-
labeled, then are frozen for later use.
 Refrigerators are set at temperature between (2-7˚C).
 They keep freezers at between -5˚C to -25˚C.
 Temperature are checked twice daily with an appliance
thermometer.
  They label food both frozen and refrigerated.
 They never place food directly on the storage shelves.
 Meat, fish and poultry are kept separated from other food.
B- dry storage:
 Used to store not potentially hazardous and dry goods such as
flour, sugar and canned products.
 It is well ventilated, clean, organized and kept at the proper
temperature.
 Food is not stored on the floor rather its stored on shelves and kept
away from the wall.
 Apply FIFO method to ensure that food is not allowed to remain in
storage for a long time and reduce profit loss due to food spoilage.
 They never store chemicals with food in the storage area.
3-Preparation:
A- Cleaning:
 Everything that contacts raw food are washed and sanitized
before contacting ready to eat food.
 Hands are always washed before and after preparing food.
 They cover clean cut with a bandage and use gloves.
 They daily wash kitchen towels and replace sponges every few
weeks as they can harbor bacteria.
 Wash and sanitize fresh fruits and vegetables carefully to
remove dirt.
 Clean continuously food preparation area.
B- Prevent cross contamination:
 They don’t let juices from raw meat, poultry and fish to come on
contact with cooked foods or ready to eat foods.
 Plastic cutting board is used instead of wood boards because
bacteria can hide in the grooves and cracks of wooden cutting
board and utensils.
 They never chop fresh vegetables or fruits on a cutting board that
was used for raw meat without properly cleaning it first.
 They use color coded separate cutting board for the sole
preparation of raw meat, poultry and fish.
 They never place cooked food on a plate which previously held
raw meat, poultry or fish.
  They do not break eggs on the edge of a counter or a mixing bowl.
 They turned their faces away and cover their mouth and nose if
they sneeze or cough while preparing food.
C- Thawing/ Defrosting frozen foods:
 They never thaw food at room temperature because it is not a safe
thawing method as bacteria can grow in the outer layers of the food
before the inside.
 They never re-freeze thawed foods.
 Two thawing method are used:
1. Thawing food in the refrigerator at a temperature of 4˚C or
lower.
2. Thawing under cold running water where the water
temperature should be 70˚F or below.
4-Cooking:
 Food is cooked at a temperature more than 75˚C and is recorded on
the coding temperature log form taken using digital thermometer
 They measure the cooking temperature for foods with a calibrated
thermometer.
 They place the thermometer at the thickest portion of the meat, fat
or the bottom of the pan.

5-Serving
 All food on display, during service are adequately protected from
contamination by the use of packaging or by other effective
acceptable means.
 They serve as quickly as possible, while maintaining desirable
temperatures.
 They never potentially hazardous at room temperature not more
than 4 hours for raw food and not more than 2 hours for cooked
food.
 They keep hot food hot above 63˚C and cold food cold below 4˚C.
 They check the temperature of food twice before and after serving
using calibrated thermometer and record it.
 They use insulated carrying that maintain the food at appropriate
temperature.
6-Handling leftovers:
 Leftovers are eaten by the employees in the kitchen or are
thrown away.
 Number of meals needed are calculated and recorded on
number of meal sheets and then given to the chef prior to meal
preparation to estimate the appropriate quantities needed to be
cooked to control under or over production.

7. Food preparation area (kitchen layout)

Main cooking area:

 Equipped with tables, ovens, mixers and broilers.
 Ceiling mounted hoods are also present to ventilate the kitchen
by removing odors, moisture, smoke and fumes.
 A small reach in refrigerator is present for using just in time
items.
Vegetable preparation area:
 Located near the salad area and main cooking area.
 Equipped with different knives, two compartment sinks,
worktable, peeler and cutting boards.
 Two compartment sinks are used for soaking, washing and
sanitizing vegetables using Sterigent.
 Sterigent is an antibacterial, antifungal, and antivirus sterilizer
used through tablets.
Salad area:
 Located at one side of the kitchen close to the serving unit.
Meat preparation area:
 Operates as independent unit from the kitchen to avoid any kind
of cross-contamination that can occur.
 Equipped with cutting boards, knives, meat slicers and
mixers…
 One compartment sink is present for thawing food under cold
running water.
Desert preparation area:
  Desert’s table located near cooking area which allows the
sharing of equipment.
Washing area:
 Two different sinks are available for washing equipment
1- One for eating and drinking equipment like trays, knives and
forks.
2- One for production equipment like pots and pans.
Service area:
 Equipped with 2 big stainless steel tables, where trays of
service are placed and with water-bath (Bain Marie) which is
used to keep cooked food hot for serving.
 There are 3 shelves to place ready service trays on them.
Hand washing sink:
 Located at the end of the kitchen that automatically open,
equipped with liquid soap, sanitizer, bin with a pedal and clean
disposable towels.
 Used only for the purpose of cleaning hands.
-NOTE that dry storage area is located near by the food preparation area so
items can be reached easily.
-The kitchen takes a shape of a hollow square.

8. Food safety
Personal Hygiene:
1. Health Status:
 Employees who have symptoms associated with an acute
gastrointestinal illness such as diarrhea, fever, vomiting. Jaundice
or sore throat are excluded from work.
 People who are suspected to be suffering diseases that are likely to
be transmitted through food are not allowed to enter any food-
handling area if there is a likelihood of contaminating food.
 Any person working in the food-handling area should immediately
report illness or symptoms to the dietary manager.
  There is an annual medical examination that is carried out like
IDR, stool analysis and culture every 3 months which is done for
every employee in the hospital, and in particular in the kitchen.
2. Personal behavior:
 People who are engaged in food-handling activities should reframe
from behaviors which could result in contamination of food, for
example:
1. Smoking
2. Spitting
3. Chewing gums
4. Eating
5. Sneezing and coughing over unprotected food
6. Wearing jewelry is prohibited except for the wedding ring
7. Wear strong after shave or perfumes
3. Visitors and interns:
 Visitors to the processing areas and product handling areas are
adequately supervised and required to follow the same standards of
personal hygiene as employees.
4. Cleanliness:
A-Handwashing:
 Rules for washing hands are placed above washing sinks:
1. Wet hands thoroughly with water
2. Apply soap and scrub for 20 seconds (don’t forget to clean in-between
fingers, under-nails and upper part of your hands)
3. Rinse hands for 10 seconds with running water
4. Close the sink with a clean towel
5. Dry hands using disposable towels
6. Throw dirty towels into the pedal garbage
 Hands should only be washed in the wash hand sink.
 Hand washing facility is accessible at all times and only used for the
purpose of hand washing.

B- Proper hand maintenance:

 Food handling workers they keep their fingernails clean and short.
 No use of nail polish and false nails.
 Don’t bite their nails.
 Cover clean cut with a waterproof bandage.
 Don’t wear rings, bracelets or wrist watches.
C- Proper use of gloves:
 Hand are washed before putting on gloves and whenever they change
gloves.
 Gloves used are disposable and of single use.
 Gloves are consequently changed when they are damaged or soiled
and when they start a different task.
D-Covering hair and mouth:
 All staff working in the food working area they cover their hair with
clean hairnet to prevent any food contamination that could occur.
 They also avoid scratching head to avoid any hair that could fall into
food.
 While on service and pouring food to be delivered to patient’s staff
cover their mouth with masks to avoid any food contamination that
could result.
E- Wearing clean clothes:
 All staff working in the kitchen and on the line of service wear clean
and light aprons that are washed daily after shifts in laundry
department.
 The chef wears white uniform, the rest wear light white and green
aprons and those on the line of service wear light blue aprons.
 The cloth is never used as a hand towel.
 Aprons is cleaned regularly and changed whenever needed.
F-Behaviors
 Bad behaviors that the employees should avoid it during handling
food includes:
1. Don’t touch your hair, eyes, nose and mouth
2. Don’t touch a pimple or infected wound
3. Don’t rub or pick nose
4. Avoid sneezing and coughing over or near uncovered foods
(instructions about to sneeze and cough properly is placed on the
walls mentioning the need wash or sanitize hands often and
immediately after sneezing or coughing).
5. Use disposable towel to wipe sweat.
6. Sitting on countertops is not allowed.
7. Don’t wipe sweat with hand and then touch food
8. Avoid tasting foods with fingers, it should be done with a spoon and
the used spoon are not inserted back to the food.