*Implement Hazard Analysis and Critical Control Point systems in segment of the food production chain.
*Implementing administrative type control measures.
*Store cleaning chemicals in a separate room from food. Do not leave cleaning chemicals near food preparation areas.
*Store chemicals in their original containers. Do not store chemicals in food containers.
*Use only food-grade, commercial foodservice containers. Try to reduce the risk by eliminating unnecessary chemicals replacing with a less hazardous one.
*To design and install engineering controls to reduce or eliminate employee exposure (enclosing equipment, installing more efficient, automated equipment)
*Put distance or shielding between the substance and the worker. Prevent the dangers associated with chemical from reaching the worker.
*Change gloves and wash hands after cleaning and sanitizing work areas before returning to food preparation duties. Reducing the risk of physical hazards:
*Use a commercial, food-grade plastic or metal scoop with handles to scoop ice. Do not use glasses to scoop ice.
*The selection of the chemical substance should be made at the design and planning stage.
*Store toothpicks and other non-edible garnishes in separate areas from food storage and food preparation areas.
*Remove staples, nails and similar objects from boxes and crates when food is received.
*Wear hair restraints. Follow unit policies and procedures for wearing jewelry and nail polish.
*Make it a general practice to walk through the kitchen, storage areas, refrigeration units, etc. and identify potential hazards. Review your menu to determine where potential hazards may occur.
*The most efficient way to reduce chemical hazards is to avoid using toxic substances or substances that pose risk of fire or explosion.
*Provide general and local ventilation to remove or reduce the concentration of airborne contaminants such as fumes, gases, vapors and mists.
How to Reduce the Risk of Chemical Hazards
About Food Safety
Food safety can be defined as the “the avoidance of food borne pathogens, chemical toxicants and physical hazards, but also includes issues of nutrition, food quality and education.” The focus is on “microbial, chemical or physical hazards from substances than can cause adverse consequences.”
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