1999 FOOD CODE

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1999 FOOD CODE

• HOW DOES IT AFFECT LONG TERM CARE FACILITIES
  

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OBJECTIVES

• Following this presentation the participants will
  be able to verbalize
• A. Rationale for change in food service standards
  within long term care
• B. The 5 significant areas of change between 1993
  food code and 1999 food code
• C. Special requirements for highly susceptible
  people
• D.. Parameters for glove use vs. bare hand
  contact by food service personnel
• E. Food cooling guidelines for potentially
  hazardous foods
• F. Parameters for maintaining refrigerated
  leftovers
• G. Heating and holding temperatures for
  potentially hazardous foods

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1999 FOOD CODE

• THE INCIDENCE OF FOOD BORNE ILLNESS IS ON THE
  RISE IN OUR COUNTRY.
• SAFE FOOD HANDLING AND PREPARATION IS NEEDED TO
  IMPACT THE PROBLEM
• OUR ELDERLY ARE VULNERABLE AND HIGHLY SUCEPTIBLE
• DURING A 6 MONTH PERIOD MICHIGAN CITED FEDERAL
  TAG 371 IN 48 OF NURING HOMES

• OVERVIEW FOR ADOPTING 1999 FOOD CODE
• 19931999 5 AREAS OF CHANGE
• SUMMARY
• QUESTIONS

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1999 FOOD CODE

• INITIATION OF MICHIGAN FOOD LAW 2000
• PUBLIC HEALTH CODE

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5 AREAS OF CHANGE IN 1999 FOOD CODE

• SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
• POPULATIONS
• GLOVE USE VS. BARE HAND CONTACT
• FOOD COOLING
• HOLDING OR SHELF LIFE OR LEFTOVERS
• FOOD HEATING AND COOLING

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SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
PEOPLE

• UNPASTERIZED/UNPROCESSED BEVERAGES AND FOOD
• SERVING RAW SHELL EGGS
• THE RESERVING OF FOOD FROM THE ORIGINAL PACKAGE
• SERVING RAW ANIMAL FOODS, LIGHTLY COOKED
  MEATS,SOFT BOILED EGGS, AND RAW SEED SPROUTS

• EXCEPTIONS
• EXCEPTIONS
• EXCEPTIONS

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GLOVE USE vs. BARE HAND CONTACT

• HAND WASHING
• HAND WASHING FACILITIES
• HAND CONTACT WITH READY-TO-EAT FOODS

• EXCEPTIONS
• EXCEPTIONS
• EXCEPTIONS

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FOOD COOLING

• POTENTIALLY HAZARDOUS FOOD
• COOLING TEMPERATURES AND TIMES
• MONITORING OF COOLING TEMPERATURES AND TIMES

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HOLDING LEFTOVERS

• MARK DATE ON POTENTIALLY HAZARDOUS FOODS
• DISPOSAL OF POTENTIALLY HAZARDOUS FOODS
• MONITORING TIME FRAMES AND REFRIGERATION TEMPS

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FOOD HEATING AND HOLDING

• HEATING TEMPS/HOLDING TIMES FOR RAW ANIMAL FOODS
• HEATING TEMPS/HOLDING TIMES FOR
  INJECTED,RATITES,GAME, AND COMMINUTED MEATS
• TEMPS/HOLDING TIMES FOR RAW EGGS

• HEATING TEMPS/HOLDLING TIMES FOR POULTRY, WILD
  GAME,STUFFED FISH, MEAT,RATITES,PASTA,
• POULTY, OR STUFFING CONTAINING THE ABOVE
  MEATS

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FOOD HEATING AND HOLDING

• COOKING TEMPS/ HOLDING TIMES FOR BEEF AND PORK
  ROASTS, AND CURED PORK ROAST SUCH AS HAM

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SUMMARY

• FOOD SERVICE WITHIN LONG TERM CARE FACILITIES
  WILL ADHERE TO PERTINENT GUIDELINES FROM 1999
  ADA FOOD CODE
• IN YEAR 2000 THE MICHIGAN DIVISION OF NURSING
  HOME MONITORING CITED F TAG 371 IN 48 OF NURSING
  HOME SURVEYS DURING A 6 MONTH PERIOD
• THERE ARE 5 AREAS OF PERTINENT CHANGE FOR LONG
  TERM CARE FACILITIES WITHIN THE 1999 ADA FOOD
  CODE

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SUMMARY (CONT.)

• THE 5 AREAS OF PERTINENT CHANGE CONSIST OF
• 1. SPECIAL REQUIREMENTS FOR HIGHLY
  SUSCEPTIBLE POPULATIONS
• 2. GLOVE vs. BARE HAND CONTACT
• 3. FOOD COOLING
• 4. HOLDING OR SHELF LIFE OF LEFTOVERS
• 5.FOOD HEATING AND COOLING

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SUMMARY (CONT.)

• SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
  POPULATIONS
• THE SERVING OF UNPASTEURIZED/UNPROCESSED
  BEVERAGES AND FOODS TO LONG TERM CARE RESIDENTS
  IS AN AREA OF CONCERN
• GLOVE USE vs.BARE HAND CONTACT
• MORE SPECIFIC GUIDELINES FOR FOOD SERVICE
  EMPLOYEES RELATED TO HYGIENIC PRACTICES AND
  PERSONAL HEALTH STATUS

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SUMMARY (CONT.)

• FOOD COOLING
• YOU HAVE A LONGER TIME (I.E. 6 HRS) TO COOL
  POTENTIALLY HAZARDOUS FOODS IN YOUR FACILITIES
• HOLDING LEFTOVERS
• POTENTIALLY HAZARDOUS READY-TO-EAT FOODS CAN BE
  KEPT REFRIGERATED LONGER BEFORE DISPOSAL IF YOUR
  REFRIGERATION EQUIPMENT MEETS THE SPECIFIED
  TEMPERATURE GUIDELINES

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SUMMARY (CONT.)

• FOOD HEATING AND HOLDING
• VARIOUS FOODS MUST BE COOKED AT DIFFERENT
  TEMPERATURES TO KILL POTENT MICROORGANISMS. THAT
  TEMPERATURE MUST BE HELD FOR A SPECIFIED
  TIME(DEPENDING ON THE FOOD) SO THAT ALL PARTS OF
  THE FOOD REACH THE SPECIFIED TEMPERATURE. FOOD
  HEATING AND HOLDING TEMPS ARE CHECKED WITH A
  CALIBRATED THEMOMETER
• LASTLY- THE IMPORTANCE OF IMPLEMENTING QA
  PROJECTS THAT WILL MONITOR ADHERENCE TO THE
  CHANGES AND OUTCOMES CAN NOT BE OVER EMPHASIZED

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QUESTIONS ???