ENVIRONMENTAL HEALTH AND VESSEL SANITATION

PREVENTIVE PROCEDURE INSTRUCTION#19

issue date February 01, 1999

TOPIC FOR FEBRUARYCLEANING MATERIALS LOCKER ORGANIZATION

Chemicals used for cleaning are poisonous and can be highly toxic. Chemicals must be handled, stored, and disposed of carefully to avoid hazards to employees, to other persons, to the vessel, or to the environment. The potential for food contact with dangerous chemicals also constitutes a chemical hazard. To reduce the potential for contamination, poisonous and toxic chemicals in the food service areas must be limited solely tothose items necessary to maintain the area.

It is important to practice correct organization of all cleaning lockers, and proper use of chemicals. You mayrefer to SOP 7 Appendix 5 in the Vessel Sanitation Manual for more guidance:

CHEMICAL SAFETY Material Safety Data Sheets for all chemicals used must be kept on file by each Department Head.

Employees must be instructed to use protective clothing, gloves, or masks when handling chemicals.

All containers must be prominently labeled. Under no circumstances shall a chemical be stored or used unlabeled.

When transferring chemicals into intermediate containers, these must also be labeled, either with labels provided by the manufacturer, or identified by common name with a permanent marker.

Never mix different chemicals into the same container.

STORAGE Chemicals from different categories must not be co-mingled in the same storage area.

Detergents and sanitizers used in food preparation and service areas, such as hand and dishwashing soap, chlorine, floor cleaner, and lime remover can be stored together in the cleaning materials locker.

Caustics, acids, and polishes, such as Brasso, stainless steel polish, and other specialty products must be stored physically separate from detergents and sanitizers.

Pesticides and insecticides are not allowed in food service areas, and must be stored in separate areas.

Sternos, or other flammable products must also be stored in completely separate areas.

USE Each chemical must be used for the intended task, and in accordance with the manufacturers labeling.

Cleaning compounds and sanitizers intended for use on food contact surfaces shall not be used in such away that leaves a toxic residue.

Chlorine sanitizing solutions must be kept between 50 and 100 ppm and must NEVER exceed 200 ppm.Care must be taken not to damage equipment, carpeting, uniforms, etc.

Chemicals shall never be transferred into food or beverage containers.

DISPOSAL Consume all chemicals before disposing of empty containers.

If an unused portion of chemical must be disposed of, do not pour down the sink or drain. Give unused chemicals to your supervisor for disposal into the proper wastestream.

REMINDER Always wash hands after handling chemicals.

Include the cleaning materials locker on your Master Cleaning Schedule and keep it clean and organized.

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