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Food Service Staff: |
The kitchen and cafeteria areas are full of potential asthma triggers, such as excess moisture and pests. Food service staff can prevent poor indoor air quality and pest problems by using good cleaning practices and proper food storage.
Below are steps food service staff can take to provide a safe and healthy atmosphere for children.
Ventilation and Mold Control
- Be sure that gas appliances are vented outdoors and working properly.
- Use exhaust fans when cooking, cleaning and dishwashing.
- Clean mold on hard surfaces with detergent and water. If mold cannot be removed, replace contaminated materials.
- Check the refrigerator/s for mold, spilled liquids and foods. Throw out old food.
- Check drip pans under refrigerators for standing water and mold. Clean with a damp soapy cloth.
Pest Management
- Check hard to reach places, damp areas, trash cans, recycling areas, and food preparation areas for signs of pests. Use sticky monitor boxes to aid in early detection of pests.
- Use the Indiana Pesticide Review Board’s suggested Integrated Pest Management program, the Indiana Pest Control Policy Recommendations .
- Report pest sightings to appropriate personnel, and note on a Pest Sighting Log.
- Do not use pesticides as a preventative measure.
- Maintain clean floor drains.
- Use tight fitting lids on trash cans and strong trash bags that resist breakage.
- Take out trash daily. Do not throw trash bags into dumpsters, in order to prevent the bags from breaking.
- Locate dumpsters away for air intakes, delivery locations, windows and playground/sports areas.
- Consider locking gates to dumpster to avoid illegal trash dumping.
- Do not store food items in cardboard boxes. Use sealed plastic or glass containers.
- Do not store food items directly on the floor. Instead, use metal shelves to store food items. The bottom shelf should be six to eight inches off the floor and wall for easy sweeping.
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