Oregon Emergency Readiness for Food Workers Poster
The Emergency Readiness for Food Workers is a labor law posters poster by the Oregon Bureau Of Labor and Industry. This is an optional poster, so while it is recommended that you post this if it is relevant to your employees, you are not required to by the Bureau Of Labor and Industry.
This is a series of posters on emergency readiness for food workers.
OR All-In-One Labor Poster: Instead of printing out dozens of posters, employers can also purchase an all-in-one poster that covers both Oregon and Federal poster requirements by clicking here .
Emergency Readiness for Food Workers 3. Keep good temperature records while the power is out. Š Check hot food hourly and cold food every 2 hours for each unit. Š Write down times & temperatures. 4. Do not serve partially cooked food. ŠIf power returns within 1 hour, rapidly reheat food to 165 F. Š If power is off more than 1 hour, discard food. 2. Do two things immediately: 1. Write down the time power went off. 2. Check food temperatures with a thermometer and write them down. LESSON 1 Power Outage 1. Stop serving food and beverages. ŠNotify customers. Emergency Readiness for Food Workers Power Outage 5. Food being held cold: ŠDiscard all cold food that has been above 41 F for more than 4 hours. 6. Food being held hot: ŠDiscard all hot food that has been below 140 F for more than 4 hours. 7. Refrigerator tips: ŠKeep refrigerator doors closed. Š Cover open units with a tarp. Š Don’t add hot food to units. 8. Recovery when the power returns: ŠReview temperature records. Š Discard food as required. Š Reset all breakers, equipment, etc. LESSON 1 Emergency Readiness for Food Workers 3. Clean the building - safely! ŠWear rubber boots, gloves, goggles and coveralls. Š Wear an N-95 filter mask for mold protection. 1. Stop serving food and beverages. ŠNotify customers. 2a. If a sewage back-up occurs, then sewage lines are blocked. ŠDon’t track sewage around facility. Š Call plumber to clear sewage drain lines. 2b. If a flood occurs, do damage assessment first. ŠIs building safe to occupy? Š Ask manager if building is safe. LESSON 2 Flood or Sewage Back-Up Emergency Readiness for Food Workers Flood or Sewage Back-Up 4 Clean the building - floors and walls. ŠRemove sewage, solids, water. Š Scrub with brush, soap. Š Rinse and then sanitize floors, walls. Š Dry quickly with fans. 5 Clean all food equipment. ŠClean all hard equipment surfaces with soap and water. Š Rinse and sanitize before use. Š Mixers, ice machines, etc. 6 Discard damaged building items. ŠDiscard all porous, contaminated items that cannot be cleaned. 7 Salvage food and reopen for business. ŠDiscard any food contaminated by sewage or floodwaters. Š Discard all porous food packages that cannot be cleaned (bags of flour, salt, bottles or cans with screw tops, corks or EZ-open tops). Š Call your health department to review cleaning and salvage. LESSON 2 Emergency Readiness for Food Workers LESSON 3 1. Call for help. 2. Assess the severity of the situation. 3. Follow fire department instructions. 4. Afterward, discard unsafe food. Fire Significant 5. Repair or replace damaged equipment. 6. Get food safety inspection before reopening. Contained Emergency Readiness for Food Workers 1. Call the health department and the water utility. 2. Stop serving food and beverages. 3. Are we ready to reopen? Š Do we have safe water? Š Call local health department. 4. Recovery and clean up: ŠFollow instructions from local health department regarding contaminated water. Š Clean and sanitize as needed. Water Service Disruption or Contamination LESSON 4 Emergency Readiness for Food Workers 1. Be on the lookout for suspicious activities and unusual items. Š Many ill customers & employees Š Foods that do not seem right Š Suspicious powders or liquids Š Unauthorized persons 2. Restrict access of non-employees. ŠVerify ID of visitors. Š Have delivery persons check in. Š Check with manager if unsure. 3. Report suspicious activities to the person in charge. 4. Manager or person in charge may need to call 911. LESSON 5 Biological Tampering and Terrorism Emergency Readiness for Food Workers Biological Tampering and Terrorism 5. Close establishment if there is a biological contamination incident. Š Alert customers. Š Stop serving food. 6. Salvaging food & cleaning the establishment: W A R N I N G! Š DO NOT try to salvage food or clean up until you have expert advice from the health department. Š How to clean things will vary with the type of biological contaminant. 7. Clean up - safely! ŠIt is dangerous to clean without the proper safety equipment. Š Talk with the health department about what is required. 8. Be safe! Talk with your manager before you act. Š A biological incident is not a normal situation. U LESSON 5 Emergency Readiness for Food Workers 1. If the establishment IS in the immediate area of the blast: Š See manager for directions. Š Leave the immediate area on foot. Š Cover your mouth/nose with a wet cloth to prevent breathing in dust. 2. If the establishment IS NOT in the immediate area of the blast, stay in the building: Š See manager for directions. Š Call 911 to report an explosion. 3. Turn on local television, radio and computers for emergency information. Š Is your location safe? Š If not, where do I go? Š Decontamination sites? 4. The biggest danger from a dirty bomb is the blast itself. Š Stay inside. Š Buildings will provide some shielding from radiation. Š Minimize time spent exposed to the radiation. Dirty Bomb LESSON 6 Emergency Readiness for Food Workers Dirty Bomb LESSON 6 5. Stop operations if there is a dirty bomb attack. Š Alert customers. Š Stop serving food. 6. Salvaging food & cleaning the establishment: W A R N I N G! Š DO NOT try to salvage food or clean up until you have expert advice from the health department. Š How to clean things will vary with the type of dirty bomb. 7. Cleaning up-safely! ŠIt is dangerous to clean without the proper safety equipment. Š Consult with the health department on what is required. 8. Be safe! Talk with your manager before you act. Š A dirty bomb incident is not a normal situation. Š Discuss everything with your manager BEFORE you act! Emergency Readiness for Food Workers 1. Call 911 and the state duty officer. 2. Cover mouth and nose with a wet cloth to prevent exposure. 3. Discontinue food and beverage service to the general public. 4. Seek expert advice about clean-up. Š Call local health department. Chemical Incident LESSON 7 5. Employee safety training: ŠProper use of chemicals stored on-site. Emergency Readiness for Food Workers Solid Waste Collection Disruption and Pest Control LESSON 8 6. Put used cooking oil from fryers in sealed buckets or a grease container. Š Do not mix with food waste. 2. Separate hazardous materials for appropriate disposal. 3. Place food waste in plastic bags and tie securely. 4. Place tied bags into containers with tight-fitting lids. 1. Separate food waste from empty boxes and cans. 5. Food waste outside of trash containers attracts pests! Emergency Readiness for Food Workers 8. Eliminate nesting spaces inside - store food and equipment neatly, off the floor. 9 Use traps to detect and monitor pest activity. 10. Inspect incoming shipments. 7. Eliminate nesting spaces outside - remove brush, debris, etc. 11. Keep waste containers closed and the ground around them clean. 12. Eliminate standing water. LESSON 8 Solid Waste Collection Disruption and Pest Control Emergency Readiness for Food Workers 6. Monitor hot foods to keep themat or above 140 F. 2. Clean and sanitize food preparation areas before use. 3. Hand washing is one of the most important ways to keep food safe. 4. Home-prepared foods cannot be used, even in a disaster. 1. Practice food safety basics in a disaster. 5. Monitor cold foods to keep them at or below 41 F. LESSON 9 Maintaining Food Safety in a Disaster Emergency Readiness for Food Workers Maintaining Food Safety in a Disaster Wash Hands Frequently! 5. Dry hands using clean towel. 6. Use towel to turn off faucet. 2. Use soap. Work up lather that covers hands and forearms. 3. Wash well for 20 seconds. 4. Rinse hands and forearms. 1. Roll up sleeves and wet hands with warm water. LESSON 9 Emergency Readiness for Food Workers LESSON 10 Discard or Salvage? Discard Any food or service item that has been contaminated or come in contact with water, sewage, smoke, fumes or chemicals.This includes: Š Fresh perishables - produce, meat, poultry, fish, dairy products and eggs. Š Opened containers and packages Š Vulnerable containers with peel-off, waxed cardboard, cork or screw tops or paraffin seals such as glass or plastic containers of catsup, dressing, milk, horseradish, mayonnaise, pop, beer, sauces, etc. Š Soft, porous packaging - food in cardboard boxes, paper, foil, plastic, and cellophane such as boxes or bags of food, cereal, flour, sugar, rice, salt, etc. Š Dry goods - spices, seasoning and extracts, flour, sugar and other staples in canisters. Š Single service items - plates, cups, utensils, lids, etc. Canned and bottled items should be discarded: Š If charred or near the heat of the fire. Š If rusted, pitted, dented, swollen or leaking. Refrigerated or frozen food must be discarded if: Š In contact with sewage, water, smoke, fumes or chemical seepage. Š Above 41 oF for four hours or more. Š Frozen and then thawed for four or more hours. Š Deteriorated in quality or has an unusual appearance, color or odor. Potentially Hazardous Food (PHF) must be discarded if it has been in the "Temperature Danger Zone" (41 oF - 140 oF) for more than 4 hours. PHFs include: Meat and mixed dishes Š Beef, veal, lamb, pork, poultry, fish, seafood, luncheon meats, hot dogs, hams, etc. Š Soups, stews, casseroles or similar dishes containing meats, pasta, rice, eggs or cheeses Eggs and dairy products Š Eggs or egg products, ice cream, yogurt Š Milk, cream, buttermilk, cream-based foods or soups Š Soft cheeses such as cream, ricotta, brie, etc. Desserts - Pies, cakes and pastries containing custard, cheese, chiffon, meringue or pumpkin Cut Melons & Cooked Vegetables - Watermelon, musk or honeydew melons, cooked peas or corn or beans Partially cooked food must be discarded if without power for more than one hour. Salvage Frozen foods if stored in a sealed walk- in or cabinet freezer (no water, smoke, fumes or chemical infiltration)and where ambient temperature has remained below 41 oF. Disinfect undamaged cans and bottles that have no heat or water damage and are free from dents, bulging, leaks or rust. Š Paper label removed Š Washed with soap and water, then rinsed Š Sanitized with sanitizing solution, then air dried Š Relabeled with permanent marker. If fire, flood or sewage back-up has been effectively contained: Š Food in areas unaffected by smoke, fumes, water, heat, fire suppression chemicals, floodwater or sewage back-up may be salvaged. Š Seek the advice of your local health inspector. Non-PHFs may be kept at room temperature, though quality may deteriorate, including: Š Bread, rolls, muffins, dry cakes Š Solid butter or margarine Š Hard cheese - cheddar, parmesan, etc. Š Fresh, uncut fruits & vegetables Š Fruit or vegetable juices, dried fruit, fruit pies Š Canned goods Š Dry foods - flour, pasta, rice, etc. Š High sugar foods - honey, jellies Š Acid-based condiments - ketchup, mustard Partially cooked food may be quickly reheated to 165 oF if without power for less than one hour. When in doubt, throw it out. Other than food: Discard Discard any exposed materials that cannot be effectively cleaned and sanitized, including toasters and other food equipment, linens, furnishings, carpets, etc. Emergency Readiness for Food Workers Food Security LESSON 11 5. Report suspicious activity or delivery to person in charge. 6. Keep loading dock and food storage areas locked. 2. Be on the lookout for suspicious and out-of-the-ordinary activities. Š Many people becoming ill Š Suspicious powders or liquids Š Unauthorized persons 1. Restrict customer and supplier access from non-public spaces. 3. Keep food safe at buffet tables and on food carts. 4. Inspect deliveries from suppliers. Š Suspicious powders or liquids Š Unauthorized delivery or unfamiliar supplier Emergency Readiness for Food Workers Food code requirements for employee health:1. Food employees who are ill with vomiting or diarrhea should be excluded \ from working in the establishment. 2. Complete this log when employees have vomiting or diarrhea. 3. Restrict food employees who are ill with Salmonella, Shigella, E. colior Hepatitis A from working with food. Clean equipment, utensils, linens, or single-use\ items until the Public Health Department has evaluated the potential for food-borne dise\ ase transmission. 4. Call your local health department if an employee is diagnosed with: Š Salmonella Š Shigella Š E. coli Š Hepatitis A 5. Call your local health department if a customer complains of diarrhea or\ vomiting; or being infected with Salmonella, Shigella, E. coli, or Hepatitis A. Employee illness log Date missed work Employee name Symptoms/ illness Diarrhea orvomiting? Was doctor seen? Date return to work LESSON 11 Food Security 7. Illnesses should be tracked on an employee illness log.
Other Oregon Labor Law Posters 4 PDFS
There are an additional thirteen optional and mandatory Oregon labor law posters that may be relevant to your business. Be sure to also print all relevant state labor law posters, as well as all mandatory federal labor law posters.
- Original poster PDF https://multco.us/file/29045/download , updated April 2020
- Oregon Labor Law Posters at http://www.oregon.gov/BOLI/TA/pages/req_post.aspx
- Oregon Bureau Of Labor and Industry
While we do our best to keep our list of Oregon labor law posters up to date and complete, we cannot be held liable for errors or omissions. Is the poster on this page out-of-date or not working? Please let us know and we will fix it ASAP.