Hygienically Clean Food Service
TRSA Hygienically Clean Food Service certification recognizes textile services operations supplying the restaurant industry and other food service establishments.
Certified laundries commit to cleanliness through third-party, quantified biological testing and inspection. This process eliminates subjectivity by focusing on outcomes and results that verify textiles cleaned in these facilities meet appropriate hygienically clean standards and best management practices for servicing full- and limited service restaurants, hotels, hospitals, educational institutions and other locations where food is handled and served.
TRSA Hygienically Clean Food Service inspectors verify laundry practices including washing procedures (detergent formulas, temperature, disinfectant, pH, extraction), drying, garment inspection and transportation. Each certified laundry plant’s operational flowchart is evaluated, ensuring these procedures (as well as pickup, unloading and sorting of soiled items and sorting of clean laundry) are mapped. Employees’ use of personal protective equipment must be documented.
Hazard Analysis and Critical Control Points (HACCP) practices are examined, including the plant’s techniques for:
- Conducting hazard analysis
- Determining CCPs, monitoring their control, correcting them if not under control
- Validating and verifying HACCP system effectiveness
- Documenting and record-keeping to show ongoing conformance
Question : What test is used?
Answer : We use USP 62, a test for the absence of seven specified microorganisms on nonsterile textiles. The Pass/Fail criterion is 0 colony forming units (cfu) per square decimeter (PSD). The protocol also includes the Replicate Organism Detection And Counting (RODAC) microbiological test to determine the total amount of micro-organisms (general hygienic state) is appropriate for healthcare, food safety and all others (less than or equal to 20 cfu PSD or 50 cfu PSD).[/showhide]