1999 FOOD CODE - PowerPoint PPT Presentation

1 / 17
About This Presentation
Title:

1999 FOOD CODE

Description:

D.. Parameters for glove use vs. bare hand contact by food service personnel ... GLOVE USE VS. BARE HAND CONTACT. FOOD ... GLOVE USE vs.BARE HAND CONTACT ... – PowerPoint PPT presentation

Number of Views:69
Avg rating:3.0/5.0
Slides: 18
Provided by: statemi
Category:
Tags: code | food | bare

less

Transcript and Presenter's Notes

Title: 1999 FOOD CODE


1
1999 FOOD CODE
  • HOW DOES IT AFFECT LONG TERM CARE FACILITIES

2
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

3
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

4
1999 FOOD CODE
  • INITIATION OF MICHIGAN FOOD LAW 2000
  • PUBLIC HEALTH CODE

5
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

6
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

7
GLOVE USE vs. BARE HAND CONTACT
  • HAND WASHING
  • HAND WASHING FACILITIES
  • HAND CONTACT WITH READY-TO-EAT FOODS
  • EXCEPTIONS
  • EXCEPTIONS
  • EXCEPTIONS

8
FOOD COOLING
  • POTENTIALLY HAZARDOUS FOOD
  • COOLING TEMPERATURES AND TIMES
  • MONITORING OF COOLING TEMPERATURES AND TIMES

9
HOLDING LEFTOVERS
  • MARK DATE ON POTENTIALLY HAZARDOUS FOODS
  • DISPOSAL OF POTENTIALLY HAZARDOUS FOODS
  • MONITORING TIME FRAMES AND REFRIGERATION TEMPS

10
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

11
FOOD HEATING AND HOLDING
  • COOKING TEMPS/ HOLDING TIMES FOR BEEF AND PORK
    ROASTS, AND CURED PORK ROAST SUCH AS HAM

12
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

13
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

14
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

15
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

16
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

17
QUESTIONS ???
Write a Comment
User Comments (0)
About PowerShow.com