1. What are the regulations for food handling and preparation in Indiana?
In Indiana, food handling and preparation are governed by the Indiana State Department of Health’s Food Protection Program. Some key regulations for food handling and preparation in Indiana include:
1. Food Handler Certification: Food establishments in Indiana are required to have at least one certified food handler on staff. This certification ensures that individuals handling food are trained in proper food safety practices.
2. Safe Food Handling Practices: Food handlers in Indiana must follow proper food safety practices, including washing hands regularly, maintaining clean workspaces, preventing cross-contamination, and storing food at safe temperatures.
3. Food Storage and Labeling: Food establishments in Indiana must properly store and label food to prevent spoilage and contamination. Proper labeling ensures that food products are used before their expiration dates.
4. Cleaning and Sanitizing: Indiana regulations require food establishments to maintain clean and sanitary conditions. Regular cleaning and sanitizing of equipment, utensils, and surfaces are essential to prevent foodborne illnesses.
Overall, food handling and preparation regulations in Indiana aim to protect public health by ensuring that food is handled safely and prepared in sanitary conditions. Failure to comply with these regulations can result in fines, penalties, or even closure of the establishment. As a food safety expert, I recommend that food establishments in Indiana stay informed about current regulations and regularly train staff on proper food safety practices to prevent foodborne illness outbreaks.
2. What are the guidelines for proper handwashing in a food service establishment?
Proper handwashing is crucial in maintaining food safety in a food service establishment. Here are the guidelines to follow:
1. Wet your hands: Use clean, running water to wet your hands before applying soap.
2. Apply soap: Lather your hands with soap, making sure to cover all surfaces including the backs of your hands, between your fingers, and under your nails.
3. Scrub thoroughly: Rub your hands together for at least 20 seconds. This helps to dislodge dirt, bacteria, and viruses.
4. Rinse thoroughly: Rinse your hands well under clean, running water to remove all the soap.
5. Dry hands properly: Use a disposable paper towel or a hand dryer to dry your hands thoroughly.
6. Use hand sanitizers: In addition to handwashing, it’s also important to use hand sanitizers with at least 60% alcohol to further disinfect your hands.
7. Avoid touching surfaces: Try to use a towel or your elbow to turn off the faucet and open the restroom door to avoid re-contaminating your hands.
Following these guidelines for proper handwashing in a food service establishment will help prevent the spread of harmful bacteria and viruses, ensuring the safety of both customers and employees.
3. How often should food contact surfaces be cleaned and sanitized in Indiana?
In Indiana, food contact surfaces should be cleaned and sanitized regularly to ensure food safety and prevent the risk of contamination. Here are some general guidelines for how often food contact surfaces should be cleaned and sanitized in food establishments in Indiana:
1. Daily cleaning and sanitizing: Food contact surfaces that are in constant use, such as cutting boards, utensils, and food prep areas, should be cleaned and sanitized at least once a day, preferably at the beginning and end of each shift.
2. Continuous cleaning during use: Food contact surfaces that come into direct contact with raw meats, seafood, or other high-risk foods should be cleaned and sanitized regularly during use to prevent cross-contamination.
3. Regular deep cleaning: In addition to daily cleaning, food contact surfaces should undergo a more thorough cleaning and sanitizing process on a regular basis, such as weekly or monthly deep cleaning schedules, depending on the type of surface and frequency of use.
It is important for food establishments in Indiana to follow these guidelines and develop a cleaning and sanitizing schedule that is appropriate for their specific operation to maintain a safe and sanitary food environment.
4. What temperature should hot foods be stored and served at in Indiana?
In Indiana, hot foods should be stored and served at a minimum temperature of 135°F or higher to ensure food safety and prevent bacterial growth. It is crucial to maintain these hot holding temperatures to prevent the growth of harmful pathogens that can cause foodborne illnesses. Proper temperature control is one of the key aspects of food safety protocols in the food service industry to protect the health of consumers and comply with regulatory requirements. Regular monitoring of food temperatures using thermometers is essential to ensure that hot foods are held at the correct temperature throughout storage and service to prevent foodborne illnesses.
5. What is the proper way to cool and store leftover foods in a restaurant setting?
Properly cooling and storing leftover foods in a restaurant setting is crucial to prevent the growth of harmful bacteria that can lead to foodborne illnesses. Here are the steps to follow:
1. Cooling:
Leftover foods should be cooled as quickly as possible to minimize the time they spend in the temperature danger zone (41°F – 135°F). This can be done by dividing large quantities of food into smaller, shallow containers to allow for faster cooling. Placing the containers in an ice bath or using an ice paddle can also speed up the cooling process.
2. Temperature monitoring:
It is important to use a food thermometer to ensure that leftover foods are cooled to below 41°F within four hours. Monitor the temperature regularly during the cooling process to make sure it is progressing as expected.
3. Storage:
Once the leftover foods have been properly cooled, they should be tightly covered and labeled with the date of preparation. Store the foods in the refrigerator at 41°F or below to maintain their quality and safety. Arrange the containers in a way that allows for proper air circulation to ensure even cooling.
4. Use-by date:
Be sure to establish a use-by date for the leftover foods based on food safety guidelines and the specific type of food being stored. Discard any leftovers that have exceeded their use-by date to prevent the risk of foodborne illness.
5. Reheating:
When reheating leftover foods, ensure they are heated to an internal temperature of at least 165°F to kill any potential bacteria that may have developed during storage.
Following these proper cooling and storage protocols is essential in maintaining food safety standards in a restaurant setting and ensuring the health and well-being of customers.
6. What are the requirements for food storage and labeling in Indiana?
In Indiana, there are specific requirements for food storage and labeling that must be followed to ensure the safety and quality of food products. Some key requirements include:
1. Temperature control: Proper temperature control is essential for food safety. Perishable foods must be stored at the correct temperature to prevent the growth of harmful bacteria. Refrigerators should be set at 40°F or below, while freezers should be kept at 0°F.
2. Storage conditions: Food should be stored in clean, sanitary conditions to prevent contamination. This includes storing raw meats separate from ready-to-eat foods, using proper containers to prevent cross-contamination, and regularly rotating stock to ensure the oldest products are used first.
3. Labeling requirements: In Indiana, food products must be correctly labeled to provide important information to consumers. Labels should include the product name, ingredients, allergen information, net weight, and any necessary preparation instructions. Additionally, labels must be clear and legible to ensure consumers can understand the information provided.
4. Expiration dates: All food products should be clearly labeled with expiration dates to indicate when the product is no longer safe to consume. It is important for retailers to regularly check and remove expired products from shelves to prevent consumer illness.
5. Allergen information: Food labels must clearly identify any common allergens present in the product, such as peanuts, tree nuts, soy, dairy, wheat, fish, or shellfish. This is crucial for consumers with food allergies to make informed choices and avoid potential health risks.
6. Recordkeeping: Food businesses in Indiana are also required to maintain records of their food storage and handling practices. This includes documenting temperatures of storage units, monitoring expiration dates, and tracking any incidents of contamination or recalls.
Overall, following these requirements for food storage and labeling in Indiana is essential for ensuring food safety, protecting consumers, and complying with state regulations.
7. How often should food safety training be provided to food service employees in Indiana?
In Indiana, food safety training should be provided to food service employees on a regular basis to ensure that they are up to date on best practices and regulations. The frequency of training sessions can vary depending on factors such as employee turnover rates, the type of establishment, and any specific requirements set forth by regulatory agencies. However, as a general guideline, food safety training should be provided at least:
1. Upon hiring: New employees should receive food safety training as part of their orientation to ensure they are aware of proper handling procedures from the start.
2. Annually: Regular refresher courses should be conducted annually to reinforce key concepts and address any updates or changes in food safety protocols.
3. Whenever there are significant menu changes or new equipment: If there are any changes in the menu or introduction of new equipment that could impact food safety practices, additional training sessions should be provided.
By offering food safety training at these intervals, food service employees in Indiana can stay informed and vigilant in maintaining a safe and sanitary environment for both themselves and their customers.
8. What procedures should be followed in the event of a foodborne illness outbreak in a restaurant?
In the event of a foodborne illness outbreak in a restaurant, the following procedures should be followed:
1. Identify and isolate the source: The first step is to identify the contaminated food or ingredient that has caused the illness outbreak. Once identified, this item should be isolated and removed from the food supply immediately to prevent further contamination.
2. Notify the authorities: Contact the local health department to report the outbreak and seek guidance on how to handle the situation. Cooperation with the authorities is crucial in containing the outbreak and preventing it from spreading further.
3. Communicate with customers: It is important to communicate transparently with customers who may have been affected by the outbreak. Provide information on the steps being taken to address the issue and offer support or compensation as needed.
4. Conduct a thorough investigation: Work with health officials to conduct a thorough investigation into the root cause of the outbreak. This may involve reviewing food handling procedures, checking storage conditions, and interviewing staff members to pinpoint where the contamination occurred.
5. Implement corrective actions: Based on the findings of the investigation, implement corrective actions to prevent future outbreaks. This could involve revising food handling protocols, providing additional training to staff, or making changes to the menu to reduce the risk of contamination.
6. Monitor and review: Continuously monitor the situation to ensure that the outbreak has been contained and that no further cases are reported. Regularly review food safety protocols and make adjustments as needed to prevent similar incidents in the future.
7. Learn from the experience: Use the outbreak as a learning opportunity to strengthen food safety protocols and educate staff on the importance of following proper procedures. By taking proactive measures, restaurants can minimize the risk of future outbreaks and maintain a safe dining environment for their customers.
9. What are the regulations for food transportation and delivery in Indiana?
In Indiana, the regulations for food transportation and delivery are specified to ensure the safety and quality of food products being transported. Some key regulations include:
1. Temperature Control: Food must be transported at appropriate temperatures to prevent the growth of harmful bacteria. Refrigerated trucks or insulated containers may be required for perishable items.
2. Cleanliness and Sanitation: Vehicles used for food transportation must be clean and maintained in a sanitary condition to prevent contamination. Regular cleaning and disinfection are essential.
3. Packaging and Labeling: Food products should be properly packaged and labeled to prevent cross-contamination and enable traceability in case of any issues.
4. Compliance with FDA regulations: Food transportation companies must comply with the Food and Drug Administration (FDA) regulations, including the Food Safety Modernization Act (FSMA) requirements for safe food transportation practices.
5. Training and Certification: Personnel involved in food transportation and delivery need to be trained in food safety protocols and may require certification to handle food safely.
These regulations aim to protect consumers from the risks of foodborne illnesses and ensure that food products are delivered in a safe and sanitary manner. Violation of these regulations can result in fines, penalties, or even the suspension of operations for food transportation companies.
10. How should food allergens be handled and labeled in a food service establishment?
In a food service establishment, it is crucial to handle food allergens with extreme care to prevent cross-contamination and ensure the safety of customers with food allergies. Here are some key protocols for handling and labeling food allergens:
1. Training: All staff members should be trained on the identification of common food allergens, understanding the risks associated with food allergies, and proper handling procedures to prevent cross-contact.
2. Separate Storage and Preparation: Keep allergen-containing ingredients in clearly labeled, airtight containers separate from other food items to avoid accidental exposure. Use dedicated equipment and utensils, or thoroughly clean and sanitize shared equipment before use.
3. Allergen Labeling: Clearly label all menu items that contain common food allergens such as peanuts, tree nuts, shellfish, eggs, milk, soy, wheat, fish, and sesame seeds. Include the allergen information on menus, signage, and individual packaging to alert customers.
4. Communication: Establish clear communication channels between the kitchen staff, servers, and customers to address any inquiries regarding food allergens. Ensure that servers are knowledgeable about the menu items and potential allergen cross-contact risks.
5. Cross-Contact Prevention: Implement strict protocols to prevent cross-contact between allergen-containing and allergen-free foods during storage, preparation, cooking, and serving stages. This includes using separate cutting boards, utensils, and cooking surfaces for allergen-free items.
6. Menu Modifications: Be prepared to accommodate customers with food allergies by offering menu modifications or alternative options to suit their dietary needs. Train staff to handle special requests and communicate effectively with the kitchen team to prevent allergen cross-contact.
By following these protocols diligently and prioritizing the safety of customers with food allergies, food service establishments can maintain a high standard of food safety and customer satisfaction.
11. What precautions should be taken to prevent cross-contamination in a commercial kitchen?
Preventing cross-contamination is crucial in maintaining food safety standards in a commercial kitchen. To minimize the risk of cross-contamination, several precautions should be taken:
1. Separate Raw and Ready-to-Eat Foods: Designate separate areas, cutting boards, utensils, and storage spaces for raw and ready-to-eat foods to avoid direct contact between them.
2. Color Coding: Use color-coded equipment (e.g., cutting boards, knives, and containers) to distinguish between different food types and prevent mixing them up.
3. Proper Handwashing: Ensure that all staff members wash their hands frequently and correctly, especially after handling raw foods or using the restroom.
4. Personal Protective Equipment: Use appropriate protective gear such as gloves and hairnets to prevent food handlers from contaminating food with bacteria from their skin or hair.
5. Clean and Sanitize: Establish a strict cleaning schedule for all food contact surfaces, equipment, and utensils. Regularly clean and sanitize areas where food is prepared and stored.
6. Temperature Control: Store raw meats and seafood at the bottom of the refrigerator to prevent drips onto ready-to-eat foods. Monitor and maintain proper temperature settings in refrigerators and freezers.
7. Proper Storage: Store raw foods below cooked or ready-to-eat foods to prevent drips or spills contaminating the items below. Use airtight containers to store food safely.
8. Labeling: Clearly label all food items with dates and contents to ensure proper rotation and minimize the risk of serving spoiled or contaminated food.
9. Train Staff: Provide comprehensive training on food safety practices, including the importance of preventing cross-contamination and how to implement proper protocols.
10. Monitor and Inspect: Regularly inspect the kitchen for any potential cross-contamination risks and take corrective actions immediately.
By implementing these precautions and developing a food safety culture within the kitchen, you can significantly reduce the chances of cross-contamination and ensure the health and well-being of your customers.
12. How should food equipment and utensils be cleaned and sanitized in Indiana?
In Indiana, food equipment and utensils should be cleaned and sanitized following specific protocols to ensure food safety. Here are the steps that should be taken:
1. Pre-rinse: All equipment and utensils should be pre-rinsed to remove any visible debris or food particles.
2. Wash: Wash the equipment and utensils with hot water and detergent to remove grease, grime, and any remaining food residue.
3. Rinse: Thoroughly rinse the items with clean water to remove any soap or detergent residue.
4. Sanitize: After cleaning, sanitize the equipment and utensils using an approved sanitizer solution. This can be done by either submerging the items in a sanitizing solution or using a sanitizing wipe.
5. Air dry: Allow the equipment and utensils to air dry completely before storing them to prevent bacterial growth.
It is important to follow these cleaning and sanitizing procedures consistently to prevent cross-contamination and ensure food safety compliance in Indiana.
13. What are the requirements for personal hygiene of food service workers in Indiana?
In Indiana, food service workers are required to adhere to strict personal hygiene practices to ensure the safety of the food they handle. Some of the key requirements for personal hygiene include:
1. Handwashing: Food service workers must wash their hands frequently and properly, using warm water and soap for at least 20 seconds.
2. Clothing and uniform: Workers are required to wear clean and appropriate clothing, including hair restraints and non-slip shoes.
3. Personal grooming: Employees should maintain good personal grooming habits, including keeping nails trimmed and clean, and avoiding wearing jewelry that could pose a food safety risk.
4. Illness reporting: Workers need to report any illnesses, especially gastrointestinal issues, to their supervisors and refrain from handling food if they are sick.
5. Training: All food service workers must receive training in proper personal hygiene practices as part of their food safety education.
Adhering to these requirements helps prevent the spread of foodborne illnesses and ensures that the food served to customers is safe for consumption.
14. How should raw and ready-to-eat foods be stored separately in a restaurant kitchen?
Raw and ready-to-eat foods should be stored separately in a restaurant kitchen to prevent cross-contamination and ensure food safety. Here are some key steps to follow:
1. Use separate storage areas: Designate specific shelves, refrigerators, or storage areas for raw foods and ready-to-eat foods to prevent any contact between the two types of foods.
2. Store raw foods below ready-to-eat foods: Raw foods, especially meats and poultry, should be stored on lower shelves or in lower compartments of refrigerators to prevent any drips or spills from contaminating ready-to-eat foods stored above.
3. Use color-coded containers or labels: Implement a color-coding system for containers or labels to easily identify which foods are raw and which are ready-to-eat. This can help kitchen staff quickly recognize and separate the two types of foods.
4. Ensure proper packaging: Raw foods should be properly sealed and stored in leak-proof containers to prevent any juices or liquids from dripping onto ready-to-eat foods.
5. Train staff on proper storage procedures: It is essential to educate all kitchen staff on the importance of storing raw and ready-to-eat foods separately and the potential risks associated with cross-contamination.
By following these guidelines and implementing strict protocols for storing raw and ready-to-eat foods separately, restaurants can maintain high food safety standards and reduce the risk of foodborne illnesses.
15. What are the guidelines for handling and cooking potentially hazardous foods in Indiana?
In Indiana, the guidelines for handling and cooking potentially hazardous foods are essential to prevent foodborne illnesses and ensure public health safety. Some key protocols include:
1. Temperature Control: Properly store potentially hazardous foods below 41°F or above 135°F to prevent bacterial growth.
2. Cross-Contamination Prevention: Keep raw and cooked foods separate to avoid the transfer of harmful bacteria.
3. Cooking Temperatures: Ensure that potentially hazardous foods are cooked to the recommended internal temperatures to kill pathogens. For example, ground meats should be cooked to 160°F, poultry to 165°F, and seafood to 145°F.
4. Cooling Practices: Rapidly cool cooked foods to below 41°F within 4 hours to hinder bacterial growth.
5. Reheating: Thoroughly reheat potentially hazardous foods to at least 165°F to destroy any bacteria that may have grown during storage.
6. Personal Hygiene: Food handlers should always practice good personal hygiene, including frequent handwashing, to prevent contamination of food.
7. Cleaning and Sanitizing: Maintaining a clean and sanitary kitchen environment is crucial in preventing the spread of foodborne illnesses.
By following these guidelines for handling and cooking potentially hazardous foods in Indiana, food establishments can mitigate the risk of foodborne illnesses and ensure the safety of their customers.
16. What are the procedures for properly cleaning and sanitizing food contact surfaces in a commercial kitchen?
Cleaning and sanitizing food contact surfaces in a commercial kitchen is crucial to prevent foodborne illnesses and ensure the safety of the food being prepared. The procedures for properly cleaning and sanitizing food contact surfaces typically involve the following steps:
1. Preparation: Before starting the cleaning process, ensure all the necessary supplies are gathered, including gloves, cleaning cloths, brushes, and appropriate cleaning and sanitizing agents.
2. Pre-cleaning: Remove any food particles or residue from the surface by scraping or wiping it down.
3. Cleaning: Use hot, soapy water to clean the surface thoroughly. Scrub the surface with a brush or cloth to remove any grease or dirt. Pay special attention to corners and crevices where bacteria can hide.
4. Rinsing: Rinse the surface with clean water to remove any soap residue.
5. Sanitizing: Apply a food-safe sanitizing agent to the surface according to the manufacturer’s instructions. This step is essential to kill any remaining bacteria or pathogens. Common sanitizing agents include chlorine bleach, quaternary ammonia, or hydrogen peroxide.
6. Air drying: Allow the surface to air dry completely before using it again to prevent recontamination.
7. Verification: Regularly verify the effectiveness of the cleaning and sanitizing process through visual inspection, ATP testing, or other monitoring methods.
By following these procedures diligently and regularly, food contact surfaces in a commercial kitchen can be maintained at a high standard of cleanliness and sanitation, reducing the risk of food contamination and ensuring the safety of the food prepared in the kitchen.
17. How should food service establishments handle and dispose of food waste in Indiana?
In Indiana, food service establishments are required to adhere to specific protocols for handling and disposing of food waste to maintain hygiene and prevent contamination. Here are the steps that food service establishments should follow:
1. Segregation: Ensure that food waste is separated from other types of waste from the point of generation.
2. Storage: Store food waste in secure containers that are leak-proof, pest-proof, and easy to clean.
3. Labeling: Properly label food waste containers to distinguish them from other waste streams.
4. Handling: Train staff on the proper procedures for handling food waste to avoid spillage and cross-contamination.
5. Transport: Dispose of food waste in designated containers or bins for collection by authorized waste management companies.
6. Compliance: Ensure compliance with local regulations governing food waste disposal.
By following these steps, food service establishments in Indiana can effectively manage and dispose of food waste in a manner that is safe and environmentally responsible.
18. What are the regulations for handling and serving ready-to-eat foods in Indiana?
In Indiana, the regulations for handling and serving ready-to-eat foods are governed by the Indiana State Department of Health Food Code. These regulations are designed to ensure that ready-to-eat foods are handled and served safely to prevent foodborne illnesses. Some key regulations in Indiana include:
1. Proper handwashing: Food handlers must wash their hands thoroughly before handling ready-to-eat foods to prevent cross-contamination and the spread of pathogens.
2. Proper storage: Ready-to-eat foods must be stored at the correct temperatures to prevent the growth of harmful bacteria. Refrigerators must be kept at 41°F or below, and hot foods must be kept at 135°F or above.
3. Cross-contamination prevention: Ready-to-eat foods must be stored separately from raw foods to prevent cross-contamination. Additionally, utensils and surfaces used for preparing ready-to-eat foods must be properly cleaned and sanitized.
4. Serving practices: When serving ready-to-eat foods, food handlers must use clean utensils and serving dishes to prevent contamination. Buffet-style service must be monitored to ensure that foods are held at safe temperatures.
5. Employee health: Food handlers with symptoms of illness, such as vomiting or diarrhea, are prohibited from working with ready-to-eat foods to prevent the spread of illness.
Overall, these regulations aim to protect public health by ensuring that ready-to-eat foods are handled and served safely in Indiana establishments. It is important for food service establishments to adhere to these regulations to prevent foodborne illnesses and maintain a safe dining environment for customers.
19. How should food service establishments handle and respond to customer complaints regarding food safety?
When a food service establishment receives a customer complaint regarding food safety, it is crucial to handle the issue promptly and effectively to ensure the safety of consumers and protect the reputation of the business. Here are some key steps that should be taken in response to customer complaints regarding food safety:
1. Listen to the Customer: The first step is to listen carefully to the customer’s complaint and take their concerns seriously. Thank them for bringing the issue to your attention and assure them that you will investigate the matter thoroughly.
2. Investigate the Complaint: Conduct a thorough investigation to determine the root cause of the issue. Review the food safety protocols that were in place at the time of the complaint and pinpoint any potential sources of contamination or mishandling.
3. Take Immediate Action: If the complaint is valid and there is a risk to food safety, take immediate action to address the issue. This may involve removing the contaminated food from service, conducting a deep clean of the affected area, or revising existing protocols to prevent similar incidents in the future.
4. Communicate with the Customer: Keep the customer informed throughout the process and provide them with updates on the steps being taken to address the issue. Transparency and open communication can help rebuild trust and demonstrate your commitment to food safety.
5. Prevent Future Incidents: Use the complaint as an opportunity to review and strengthen your food safety protocols. Conduct staff training sessions, review standard operating procedures, and implement any necessary changes to prevent similar incidents from occurring in the future.
Overall, it is essential for food service establishments to handle and respond to customer complaints regarding food safety with urgency, transparency, and a commitment to continuous improvement. By taking proactive steps to address customer concerns and prevent future incidents, businesses can maintain the trust of their customers and uphold high standards of food safety.
20. What are the requirements for maintaining food safety records in Indiana?
In Indiana, maintaining food safety records is a critical aspect of ensuring compliance with regulations and protecting public health. The requirements for maintaining food safety records in Indiana are outlined by the Indiana State Department of Health (ISDH) and typically include:
1. Temperature logs: Regular monitoring and recording of temperatures for food storage, preparation, and holding to ensure they are within safe limits.
2. Sanitation logs: Documentation of cleaning and sanitizing activities for equipment, utensils, and food contact surfaces to prevent contamination.
3. Supplier verification: Records of suppliers and sources of food products to track the origin and ensure quality and safety standards are met.
4. Training records: Documentation of employee training in food safety practices and procedures to ensure a well-trained workforce.
5. HACCP plans: If applicable, maintaining records related to Hazard Analysis and Critical Control Points (HACCP) plans for identifying and controlling food safety hazards.
6. Incident reports: Keeping records of any food safety incidents, complaints, or illnesses related to food handling or consumption.
7. Traceability records: Documentation of product tracing and tracking systems to quickly identify and remove potentially unsafe products from the market.
Compliance with these record-keeping requirements is essential for demonstrating due diligence in food safety practices and facilitating traceability in the event of a foodborne illness outbreak or recall. It is crucial for food establishments in Indiana to establish and maintain comprehensive record-keeping systems to ensure the safety and quality of the food they serve to consumers.
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