11.06
Emergency Responses/Pest Management
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There are several imminent health hazards which pose a danger to customers and staff and require immediate correction of the issue or closure of the restaurant. Some examples are:
Fire
Flood
Sewage backup
Water supply issue (broken water mains)
Power outage
Refrigeration failure
Response to emergencies:
Evacuate the restaurant if people are in danger.
Call 911, if applicable.
Notify the health department.
For issues that affect food or water in the restaurant
Correct the problem, if possible.
Clean and sanitize affected areas
Dispose of contaminated food
Verify that the water is drinkable
Assure time-temperature control is achieved
Throw out food that was being cooked but didn't reach safe temperatures yet.
Keep refrigerator and freezer doors closed as much as possible.
Use catering chaffing dishes to keep hot food at safe temperatures.
Pest-prevention tips:
Do not allow pests access into the business.
Inspect deliveries and do not accept food that shows signs of pests. Examples: wings, legs, feces, chew marks, etc.
Secure windows and vents.
Seal cracks around pipes or in floors and walls.
Add air curtains.
Install self-closing doors.
Food, drink, and shelter should not be available to bugs and rodents.
Quickly remove garbage from the restaurant and keep outdoor trash tightly covered.
Quickly clean up food and drink spills.
Quickly store food (away from the wall and 6 inches off the floor).
Practice FIFO (first in, first out) stock rotation so pests cannot settle and nest on unused products.
Store food on wire shelves away from walls and at least 6 inches off the floor.
Consult a qualified pest control operator (PCO).
Call a professional if you see feces, wings/legs, or chewed packaging or wires.
Only a certified PCO should be applying poisonous chemicals in the restaurant.
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