logging in or signing up cis bhs fhs foodborne 36957 7 Silvestre Download Post to : URL : Related Presentations : Let's Connect Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Copy embed code: Embed: Flash iPad Dynamic Copy Does not support media & animations Automatically changes to Flash or non-Flash embed WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 78 Category: Entertainment License: All Rights Reserved Like it (0) Dislike it (0) Added: January 12, 2008 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript 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 EMERGING PATHOGENS 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 OLD PREGNANT IMMUNE COMPROMISED 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 SANITATION INSPECTION COVER AND PUT IN REFRIGERATOR HAIR RESTRAINTS TEMPERATURE HOT/COLD NEW FOCUS FOOD SAFETY PREVENTION RAPID COOL TO 40° REFRIGERATE HAND WASHING CONTINUOUS SYSTEMCENTER 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 HANDWASHING 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 AGAINADVANCE 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 HOURSWHAT 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 sanitizedWHAT 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 dayNO 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 foodsNO COOK STEP FOODS: NO COOK STEP FOODS Pre-made vegetable or fruit salads Pre-made meat salads Deli meats and cheeseCONTROLS FOR NO COOK PREP FOODS: CONTROLS FOR NO COOK PREP FOODS Proper receiving Proper refrigeration Personal hygiene Cross contamination Approved sources of foods Keep eyes out for foods that are on recallSAME DAY SERVED FOOD PREP: SAME DAY SERVED FOOD PREP Received Stored Prepared Served SAME DAY SERVED FOOD PREP FOODS: SAME DAY SERVED FOOD PREP FOODS ANY ENTRÉE OR SIDE PREPARED TODAY & SERVED TODAYCONTROLS 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 Stored Prepared Cooked Cooled Reheated Hot Held ServedCOOK TODAY FOR ANOTHER DAY FOODS: COOK TODAY FOR ANOTHER DAY FOODS Lasagna Chili MeatloafCONTROLS 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 metQUESTIONS 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 ~ www.FoodSafety.gov ~hhtp://www.nal.usda.gov/fnic/foodborne/ foodborn.htm You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.