Retail Inspection

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Retail Inspection

• FDA Food Code

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FDA Model Food Code

• Intent of the Food Code
• Provide guidance/tools to prevent Foodborne
  Illness
• Promote uniform standards
• 3000 local regulatory food agencies
• Implementation supported by cooperative efforts
  of many agencies

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5 KEY INTERVENTIONS

• 1. Demonstration of Knowledge
• 2. Employee Health
• 3. Time / Temperature
• 4. Hands as a Vehicle of Contamination
• 5. Consumer Advisory

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Overview of the Food Code

• Preface
• Definitions
• Provisions that relate to Safe, Unadulterated,
  and Honestly Presented Food
• Compliance and Enforcement
• Annexes

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Major Food Safety Subject Areas

• Personnel
• Food
• Equipment, Facilities, Related Supplies
• Compliance Enforcement

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Annexes to Food Code

• Provide Reference Information About
• Compliance Enforcement
• References
• Public Health Reasons
• Food Establishment Inspection
• HACCP Guidelines
• Food Processing Criteria
• Model Forms Guides

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Code Revision

• All Inclusive Process - All Stakeholders
• Major Contributing Organizations
• Association of Food Drug Officials
• National Environmental Health Association
• Voting Delegate Process
• Conference for Food Protection

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FDA Retail Food Program

• Reviews Issues prior to Conference
• Obtain Scientific Justification for Positions
• Consultants to CFP Councils
• Revise Food Code Following Conference Meeting

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Chapter 2 - Management Personnel

• Supervision
• Employee Health
• Personal Cleanliness
• Hygienic Practices

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Demonstration of Knowledge

• Person in Charge knows
• Personal Hygiene Sanitation Requirements
• Food Microbiology
• Foodborne Disease and prevention measures
  inherent to the operation
• Time Temperature Relationships
• HACCP Principles

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Demonstration of Knowledge

• 1. Dialogue / Questions Answers
• 2. Actual Food Operation Compliance with the
  Code
• 3. Certified Food Protection Manager (Accredited
  programs)

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Employee Health - Disease

• The BIG FOUR Pathogens
• Salmonella Typhi
• Shigella Spp.
• Escherichia coli 0157H7
• Hepatitis A Virus

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Why These Four?

• Infectivity
• The ability to invade and multiply
• Virulence
• The ability to produce severe disease

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Employee Health Reporting

• Must report
• Diagnosis
• Symptoms only
• diarrhea, fever, vomiting, jaundice, or sore
  throat
• Past Illness
• High Risk Conditions

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Exclusion

• The food employee is not allowed in any part of
  the food establishment where there is a
  possibility of transmitting the pathogen via food
  or person-to-person contact.

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Restriction

• The food employee is limited to duties which do
  not bring him or her into contact with
• exposed food
• clean equipment, utensils linens
• unwrapped single service single-use articles

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Personal Cleanliness

• Hands and Arms
• Fingernails
• Jewelry
• Outer Clothing

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Handwashing
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Chapter 3 - Food

• Characteristics
• Sources, Specifications, Containers Records
• Protection from Contamination After Receiving
• Destruction of Organisms
• Limiting Growth of Organisms
• Food Identity, Presentation
• Contaminated Food
• Special Requirements for Highly Susceptible
  Populations

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Characteristics

• Condition
• Safe
• Unadulterated
• Honestly Presented

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Sources, Specifications, Original Containers
Records

• Approved Sources
• Specifications for receiving foods
• Original Containers Records
• Shellfish

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Receiving Temperature

• Specifications for Receiving
• 41 ºF, except for
• Foods that are specified in Laws governing their
  distribution
• Milk,
• Shell eggs
• Molluscan shellfish

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Protection from Contamination

• Preventing Contamination from Hands
• Hands Washed, and
• Suitable Utensils
• Gloves
• Tongs
• Or - Follow Administrative Guidelines

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Preventing Food Ingredient Contamination

• Separation, Packaging Segregation of Food

Raw Roast Beef
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Finger Cot or Glove over Bandage
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Potentially Hazardous Food

• A food that supports
• Rapid progressive growth
• Growth toxin production of C. bot.
• Animal Foods
• Heat Treated Plant Food
• Raw Seed Sprouts
• Cut Melons
• Garlic in Oil

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Food - Not a PHF

• aW of .85 of less
• pH of 4.6 or less
• Hermetically sealed container
• Lab evidence
• A food that can cause illness but does not
  support growth of pathogens

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Refrigeration Temperature

• 41 ºF or 5 ºC
• Pshychrotrophic Organisms
• Standard in other agencies many other countries

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Refrigeration Temperature

• 41 ºF or 5 ºC
• Pshychrotrophic Organisms
• Standard in other agencies many other countries

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Destruction of Organisms

• Raw Animal Foods - COOKING
• 145 ºF for 15 seconds
• Shell eggs,
• Fish,
• Meat

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Organism Destruction

• Raw Animal Foods
• 155 / 15 seconds
• Ratites,
• Injected meats,
• Raw eggs - pooled,
• Comminuted fish or meat

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Organism Destruction

• Raw Animal Foods
• 165 ºF for 15 seconds
• Poultry
• Wild game animals
• Stuffed fish, meat, pasta, poultry
• Stuffing containing fish, meat, poultry

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Organism Destruction

• Raw Animal Foods
• Whole Muscle, Intact Beef Steak
• Not applicable to Highly Susceptible Population
  Establishment
• Labeled as such
• Surface temperature of 145 degree F or above

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Limiting Growth

• Cooling
• Within 2 hours 140 ºF to 70 ºF
• Within 4 hours 70 ºF to 41 ºF

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Limiting Growth

• Hot and Cold Holding
• Hot 140 ºF or greater
• Cold 41 ºF or less

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Limiting Growth

• Date Marking, removal of food from service or
  sale
• 7 days or less at 41 ºF
• 4 days or less at 45 ºF

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Chapter 4

• Equipment
• Utensils
• Linens

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Chapter 5 - Water, Plumbing Waste

• Water - source
• Plumbing System - backflow
• Mobile Water Tanks
• Sewage, Liquid Wastes, Rainwater
• Refuse, Recyclables Returnables

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Chapter 6 - Physical Facilities

• Materials for Construction Repair
• Design, Construction Installation
• Numbers Capacities
• Location Placement
• Maintenance Operation