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1999 FOOD CODE
HOW DOES IT AFFECT LONG TERM CARE FACILITIES
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
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
1993~1999: 5 AREAS OF CHANGE
SUMMARY
QUESTIONS
1999 FOOD CODE
INITIATION OF MICHIGAN FOOD LAW 2000
PUBLIC HEALTH CODE
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
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”
GLOVE USE vs. BARE HAND CONTACT
HAND WASHING
HAND WASHING FACILITIES
HAND CONTACT WITH READY-TO-EAT FOODS
“EXCEPTIONS”
“EXCEPTIONS”
“ EXCEPTIONS”
FOOD COOLING
POTENTIALLY HAZARDOUS FOOD
COOLING TEMPERATURES AND TIMES
MONITORING OF COOLING TEMPERATURES AND TIMES
HOLDING LEFTOVERS MARK DATE ON
POTENTIALLY HAZARDOUS FOODS
DISPOSAL OF POTENTIALLY HAZARDOUS FOODS
MONITORING TIME FRAMES AND REFRIGERATION TEMPS
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
FOOD HEATING AND HOLDING
COOKING TEMPS/ HOLDING TIMES FOR BEEF AND PORK ROASTS, AND CURED PORK ROAST SUCH AS HAM
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
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
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
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
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
QUESTIONS ???