Improper Sanitizer Testing by Food Service Staff
Penalty
Summary
The facility failed to ensure that kitchen staff were competent in testing the sanitizer strength used for sanitizing food contact surfaces. During an observation and interview, the Food Service Supervisor (FSS) demonstrated improper technique by immersing the test strip in the sanitizer solution for 20-21 seconds and immediately comparing the color, instead of following the manufacturer's instructions to immerse for 5 seconds and evaluate the color 10 seconds after removal. When questioned, the FSS stated the strip should be held for about 10 seconds, which was also incorrect according to the manufacturer's label. A review of facility documents showed that the FSS had attended an in-service training on the Three Bucket Sanitizing Method, but the training did not include specific instructions on how long to immerse the test strip. The facility's policy required supervisors or designated staff to test sanitizer concentration twice daily, but did not specify the correct procedure as per the manufacturer's instructions. This lack of proper training and adherence to manufacturer guidelines resulted in the staff not being competent in accurately testing sanitizer strength, potentially compromising infection control and resident safety.