b'Defense #3:Prevent Cross ContaminationPest ControlPests are to be avoided at all costs in a food service establishment. Rodents, cockroaches and flies all spread germs. However, using pesticides near food is also risky and must be done only by licensed pesticide applicators, after all other approaches to pest removal have failed. Its better to keep pests out to begin with, rather than turn to pesticides later.You can keep pests out of the kitchen by:Keeping all food coveredKeeping doors closed or and cleaning up spillscovered with a screen, before they attract pests. and repairing any cracks or holes that might allow pests inside.Keeping garbage cansKeeping kitchen supplies, covered, and throwingpots and pans up off the away empty foodfloor; this lessens potential containers. hiding spots and living spaces for pests.EmergenciesFood businesses must stop serving food and call the health department whenever there is a health hazard that might make the food unsafe to serve.Health hazards include:Fire, flood, or sewage backup. No hot water or electricity. Possible foodborne illness outbreak or chemicalcontamination.KEEPING SELF SERVE ITEMS SAFESome food are kept on display for customers to serve themselves. Ways to keep these unwrapped, ready-to-eat foods safe include: Using condiment dispensers or providing food in single-use packetsProviding utensils with each and every item on a salad bar or buffetMaking sure that foods are kept within a display case or behind a sneeze guardKeeping extra plates at salad bars so customers can get a clean plate each time they go through the lineStationing properly-trained employees to monitor the self-service areaeFoodHhandlers.com 3 535'