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Tape doors closed, post '"Do Not Open" <br />Refer to the EAP Food Sa / Refrigeration Failure Procedures or th ood Safety Policies and <br />Procedures Manual <br />Sewage back up <br />• Cease and desist all food preparation and sales <br />• To determine regulatory notification, contact the SHC Food Safety Hotline <br />• Prior to re -opening all contaminated areas must be washed, rinsed and sanitized <br />Fire, Discharge of Fire Equipment <br />• Assess food/food related products for smoke absorption, fire damage, water and/or chemical <br />contamination <br />• Separate the contaminated food and food related articles to hold for disposition <br />• Ensure food/food related products are clearly identified as damaged <br />• All food contaminated with chemical powder or water must be discarded. <br />• All food contact surfaces and non-food contact surfaces must be washed, rinsed and sanitized <br />prior to contacting the local regulatory agency for the re -opening inspection. <br />• To determine regulatory notification, contact the SHC Food Safety Hotline <br />Water (lack of water, low water pressure, no potable or water boil order) <br />• Refer to the EAP Food Protection Emergency Procedures Section <br />Regulatory Agency store or department closure <br />r <br />• Contact all necessary district/regional/divisional personnel <br />• Contact the SHC Food Safety Department <br />• Contact Media Relations and the Legal Department <br />e <br />• Fax copies of Regulatory Inspections to the SHC Food Safety Department <br />• File a Regulatory Inspection Critical Incident Report through Wazagua <br />a <br />After an Event <br />• Assess damage to facility and/or products, seek guidance for disposal procedures <br />0 <br />• Refer to the Food Safety Policies and Procedures Manual <br />J? <br />• For guidance contact the SHC Food Safety Hotline <br />Special Operations of a Food Service Operation (K Cafd or Deli) During a Disaster <br />• All requests must be approved by and supervised by the SHC Food Safety Department <br />Food Safety 24 hour Hot Line: <br />SHC FOOD SAFETY DEPARTMENT <br />Office: 847-286-6535 <br />Hotline: 847-286-6562 <br />Fax: 847-296-9370 <br />24 hours a day / 7 days a week <br />During an Event <br />No Potable Water/Boil Water Situations/No Hot Water <br />• Determine the cause of no water / no hot water situations <br />• Make appropriate notifications <br />25 <br />