FALL 2000 Joint Provider/Surveyor Training (CONTINUED): FALL 2000 Joint Provider/Surveyor Training (CONTINUED) Mary D. Litchford
PhD,Rd, LDN WHY IS THERE AN INCREASE IN FOODBORNE ILLNESS?: WHY IS THERE AN INCREASE IN FOODBORNE ILLNESS? MORE PEOPLE EAT OUT
20% INCREASE IN FRUIT AND VEGETABLES
GLOBAL FOOD SUPPLY
FOOD PREPARED OFF SITE
WHY IS THERE AN INCREASE IN FOODBORNE ILLNESS?: WHY IS THERE AN INCREASE IN FOODBORNE ILLNESS? OVER USE OF ANTIBIOTICS
There has been an increase in the numbers and kinds of harmful bacteria in our country. Examples include Listeriosis and E. Coli 0157:H7. There are no good treatment protocols available for these pathogens.
DECREASED LEVELS OF PRESERVATIVES IN READY-TO-EAT FOODS
A ready-to-eat food is a food that is in a form that is edible without washing, cooking, or additional preparation.
ARE YOU A YOPI ?: ARE YOU A YOPI ? YOUNG
A PERSON THAT HAS RECEIVED ANTIBIOTIC THERAPY IN THE LAST 6 WEEKS ALSO FALLS IN THIS CATEGORY. IF YOU ARE A YOPI YOU ARE MORE SUCEPTIBLE TO HARMFUL BACTERIA THAT CAN BE FOUND ON FOOD.
OLD FOCUS/ NEW FOCUS RELATED TO FOOD SAFETY : OLD FOCUS/ NEW FOCUS RELATED TO FOOD SAFETY OLD FOCUS
COVER AND PUT IN REFRIGERATOR
FOOD SAFETY PREVENTION
RAPID COOL TO 40° REFRIGERATE
CONTINUOUS SYSTEM CENTER FOR DISEASE CONTROL 5 MOST COMMON REASONS FOR FOODBORNE ILLNESS: CENTER FOR DISEASE CONTROL 5 MOST COMMON REASONS FOR FOODBORNE ILLNESS IMPROPER COOLING
ADVANCE PREPARATION AND IMPROPER HOLDING
INFECTED FOOD PREPARATION STAFF
INADEQUATE REHEATING AND IMPROPER HOT HOLDING IMPROPER COOLING: IMPROPER COOLING HOT FOOD IS COOLED IN 2 STAGES
HOT FOOD NEEDS TO BE COOLED TO 70° OR BELOW WITHIN 2 HOURS
HOT FOOD IS COOLED FROM 70° TO 41° WITHIN A 4 HOUR TIME FRAME
IF COOLING TIME FRAMES CAN’T BE MET, YOU NEED TO REHEAT FOOD AND START AGAIN ADVANCE PREPARATION & IMPROPER HOLDING: ADVANCE PREPARATION & IMPROPER HOLDING THERE IS AN INCREASED RISK OF BACTERIAL CONTAMINATION WITH ANY ADVANCE FOOD PREPARATION.
FOODS PREPARED IN ADVANCE NEED TO BE HELD AT TEMPS THAT HOT FOODS WILL REMAIN HOT, AND COLD FOODS COLD. INFECTED FOOD PREPARATION STAFF: INFECTED FOOD PREPARATION STAFF
FOOD SERVICE EMPLOYEES SHOULD BE MONITORED FOR A HISTORY OF OR SIGNS AND SYMPTOMS OF DISEASES THAT RESULT FROM MICROORGANISMS THAT CAN BE TRANSMISSIBLE THROUGH FOOD. HANDWASHING: HANDWASHING
FOOD EMPLOYEES SHALL WASH THEIR HANDS IN WATER THAT IS AT LEAST 110 DEGREES FAHRENHEIT
HANDS AND EXPOSED PORTIONS OF UPPER ARMS SHOULD BE RUBBED “VIGOROUSLY” FOR AT LEAST 20 SECONDS INADEQUATE REHEATING: INADEQUATE REHEATING
FOOD SHOULD BE REHEATED SO THAT ALL PARTS OF THE FOOD REACH A TEMPERATURE OF AT LEAST 165° F FOR AT LEAST 15 SECONDS. IMPROPER HOT HOLDING: IMPROPER HOT HOLDING HOT FOODS MUST BE HELD AT A TEMPERATURE NO LESS THAN 140° F
HOT FOODS MUST NOT BE HELD FOR LONGER THAN 4 HOURS WHAT CAN YOU DO TO PREVENT FOODBORNE ILLNESS?: WHAT CAN YOU DO TO PREVENT FOODBORNE ILLNESS? Wash hands properly
Practice good hygiene
No bare hand contact with ready-to eat foods
Keep eyes open for cross contamination
Keep food contact surfaces clean and sanitized WHAT CAN YOU DO TO PREVENT FOODBORNE ILLNESS?: WHAT CAN YOU DO TO PREVENT FOODBORNE ILLNESS? Thaw foods correctly
Keep ready-to-eat foods above your raw foods so there is no dripping.
Always thaw foods in the refrigerator.
Cool foods properly
Maintain cold chain
Protect this chain. Are foods cold enough when received?
WHAT CAN YOU DO TO PREVENT FOODBORNE ILLNESS?: WHAT CAN YOU DO TO PREVENT FOODBORNE ILLNESS?
Keep trash in closed containers
Follow Standard Operating Procedure in you facility. QUESTIONS YOU SHOULD ASK ABOUT YOUR FOODSERVICE: QUESTIONS YOU SHOULD ASK ABOUT YOUR FOODSERVICE
What type of food prep system do you use?
In the next 90 days evaluate your food prep system
Examples of food prep systems include:
~ no cook prep
~ same day service
~cook today for another day NO COOK FOOD PREP: NO COOK FOOD PREP Ready to eat foods
Received < 41° F
Stored in cooler < 41° F
Served at < 41° F
* Always wash prewashed foods NO COOK STEP FOODS: NO COOK STEP FOODS Pre-made vegetable or fruit salads
Pre-made meat salads
Deli meats and cheese CONTROLS FOR NO COOK PREP FOODS: CONTROLS FOR NO COOK PREP FOODS Proper receiving
Approved sources of foods
Keep eyes out for foods that are on recall SAME DAY SERVED FOOD PREP: SAME DAY SERVED FOOD PREP
SAME DAY SERVED FOOD PREP FOODS: SAME DAY SERVED FOOD PREP FOODS
ANY ENTRÉE OR SIDE PREPARED TODAY & SERVED TODAY CONTROLS FOR SAME DAY SERVED FOOD PREP: CONTROLS FOR SAME DAY SERVED FOOD PREP Same as no cook prep control
Proper cooking temperature
Take food temperature with a calibrated thermometer to determine if food is done
Corrective action when critical limits not met
Correct holding temps
If holding temp is less than 140°F reheat to 165° F for 15 seconds
Correct holding times
Not more than 4 hours
COOK TODAY FOR ANOTHER DAY: COOK TODAY FOR ANOTHER DAY Received
Served COOK TODAY FOR ANOTHER DAY FOODS: COOK TODAY FOR ANOTHER DAY FOODS Lasagna
Meatloaf CONTROLS FOR COOK TODAY FOR ANOTHER DAY FOODS: CONTROLS FOR COOK TODAY FOR ANOTHER DAY FOODS Same as no cook step prep & same day served
Proper cooling methods
Proper reheating methods
Corrective action when critical limits not met QUESTIONS YOU SHOULD ASK ABOUT YOUR FOODSERVICE: QUESTIONS YOU SHOULD ASK ABOUT YOUR FOODSERVICE How much food safety training was done last year?
Was the training effective? QUESTIONS YOU SHOULD ASK ABOUT YOUR FOODSERVICE: QUESTIONS YOU SHOULD ASK ABOUT YOUR FOODSERVICE
Do we have written food safety standards?
Are our food safety standards consistent with the FDA Food Code? QUESTIONS YOU SHOULD ASK ABOUT YOUR FOODSERVICE: QUESTIONS YOU SHOULD ASK ABOUT YOUR FOODSERVICE What would we do if we had an outbreak of Foodborne Illness tomorrow ?
Is there a crisis management plan?
Who do you notify?
How do you handle the media etc.?
QUESTIONS YOU SHOULD ASK ABOUT YOUR FOODSERVICE: QUESTIONS YOU SHOULD ASK ABOUT YOUR FOODSERVICE
Do you have HAACP in place?
(Hazard Analysis Critical Control Points)
This looks at your overall food program from farm to table.
What do we need to do to get ready to have a HACCP program?
Is there a quality monitoring program in place?
RESOURCES: RESOURCES Should have references in place to improve food safety