FALL 2000 Joint ProviderSurveyor Training CONTINUED

1
FALL 2000 Joint Provider/Surveyor
Training (CONTINUED)

• Mary D. Litchford
• PhD,Rd, LDN

2
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

3
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 0157H7.
  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.
  

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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.

5
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 SYSTEM

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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

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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 CANT BE MET, YOU NEED TO
  REHEAT FOOD AND START AGAIN

8
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.

9
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.

10
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

11
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.

12
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

13
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

14
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?
  

15
WHAT CAN YOU DO TO PREVENT FOODBORNE ILLNESS?

• Keep trash in closed containers
• Follow Standard Operating Procedure in you
  facility.

16
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

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NO COOK FOOD PREP

• Ready to eat foods
• Received
• Stored in cooler
• Served at
• Always wash prewashed foods

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NO COOK STEP FOODS

• Pre-made vegetable or fruit salads
• Pre-made meat salads
• Deli meats and cheese

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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 recall

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SAME DAY SERVED FOOD PREP

• Received
• Stored
• Prepared
• Served

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SAME DAY SERVED FOOD PREP FOODS

• ANY ENTRÉE OR SIDE PREPARED TODAY SERVED TODAY

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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 140F reheat
  to 165 F for 15 seconds
  
• Correct holding times
• Not more than 4 hours
• .

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COOK TODAY FOR ANOTHER DAY

• Received
• Stored
• Prepared
• Cooked
• Cooled
• Reheated
• Hot Held
• Served

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COOK TODAY FOR ANOTHER DAY FOODS

• Lasagna
• Chili
• Meatloaf

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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

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QUESTIONS YOU SHOULD ASK ABOUT YOUR FOODSERVICE

• How much food safety training was done last
  year?
  
• Was the training effective?

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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?

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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.?

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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?

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RESOURCES

• Should have references in place to improve food
  safety
  
• www.FoodSafety.gov
• hhtp//www.nal.usda.gov/fnic/foodborne/
• foodborn.htm