Food Safety

“What You Need to Know”

What is a Health Inspector?

Environmental Health Inspector

Sanitarian

Epidemiologist

All intertwine

What we Do Conduct Health Inspections

Write reports (example in white)

Conduct Food borne Illness Investigations

Teach Food Safety Classes

Public Health Education

Plan Reviews

Indiana Food Code(Green Example)

Where does it come from? Food & Drug Administration

Model Code The “trickle” effect

State of Indiana Adoption of Code

The Counties then adopt the Code

http://www.in.gov/isdh/regsvcs/foodprot/pdf/410_iac_7-24.pdf

Demonstration of Knowledge Requirement

Section 119 of the Indiana Food Code (410 IAC 7-24-119)

State regulation requires that a food service manager must be responsible to prevent the transmission of a foodborne illness

What's the Difference?

Food Allergy

Food Intolerance

Food borne Illness

Different Ways people get sick from

food? Physical

Chemical

Biological

What does bacteria need to grow?

FAT-TOM

Potentially Hazardous Food(PHF)

Moist Protein rich Low acid

Supports the rapid growth of bacteria

1 0 0:002 1 0:204 2 0:408 3 1:0016 4 1:2032 5 1:4064 6 2:00128 7 2:20256 8 2:40512 9 3:001,024 10 3:202,048 11 3:40

4,096 12 4:00

No. of No. of Elapsed Cells Generations Time

8,192 134:2016,384 144:4032,768 155:0065,536 165:20131,072 175:40

262,144 186:00524,288 196:201,048,579 206:40

No. of No. of Elapsed Cells Generations Time

Time and Temperature

The Big Five

Salmonella E. Coli

Shigella Hepatitis A Norovirus

If you have been diagnosed with any of these, then you must be

excluded from the establishment.

The health of food handlers can affect the safety of food served

Foodhandlers experiencing certain symptoms or illnesses pose a high risk of transmitting foodborne illness through the food to the persons consuming the food.

As a foodservice manager you are required to: Report - train your food handlers to report to you certain symptoms or

diagnosed illnesses Restrict - act to restrict them from food handling or exclude them from the

facility Release - release them from restrictions or exclusion when the symptom or

illness is overReport - Train your food handlers to report to you:

Restrict - Act to restrict or exclude them from food handling.

Release – release the restriction or exclusion from food handling.

When they experience the following symptomsDiarrheaFeverVomitingJaundiceSore throat with feverDischarges from eyes, nose or mouth

Restrict the food handler.They may not work with exposed food, clean equipment, utensils, linens, or unwrapped single-service articles.

Remove the restriction when:They are free of the symptom that caused the restriction and no foodborne illnesses has occurred.They present a written medical release stating that their condition is noninfectious.

When they, or a family member, are diagnosed with the following diseasesTyphoid FeverShigellosisE. coli 0157:H7Hepatitis A

Exclude the food handler.They may not be present in the food facility.Report it to the health department.

Remove the exclusion when:They present a written medical release stating that their condition is no longer infectious.

Working while sick

Hepatitis A Salmonella typhi Shigella spp. Escherichia coli 0157:H7 Norovirus

Diarrhea, Fever, Vomiting, Jaundice (yellow color to skin), Sore throat with fever

Salmonella spp.

Associated with poultry products such as chicken and eggs

Control by cooking to 1650 F. for 15 seconds and use pasteurized eggs

Escherichia coli 0157:H7

Associated with raw ground beef, unpasteurized juice

Control by cooking to 1550F. for 15 seconds and use pasteurized juice

Shigella spp.

Associated with raw vegetables

Control by practicing proper personal hygiene and avoid cross contamination

Hepatitis A

Virus Associated with water and

shellfish Control by practicing

proper personal hygiene and obtaining shellfish from approved sources

The Problem withFoodborne Illness

Six million people a year get sick from food

Thousands of them die It costs over $8 million a year in medical

expenses and lost business Most restaurants that have an outbreak go

out of business Jobs are lost

Recent Outbreaks

2006 Local Catering of a wedding 40 cases of flu like symptoms Caused by:

Norovirus Samples collected-labs confirmed Interviews found Bride had been sick

Spinach RecallCurrently/2006

People Dying, Many ill A Vat contaminated with E Coli was

initially targeted.

Recent Findings-soil contaminated

Washing the spinach was not a option, E Coli was sucked up into the plants veins.

Investigation is ongoing

The Top Ten Problems

Poor Personal Hygiene Practices Cross Contamination Improper Cleaning Food From Unsafe Sources Food Mixing

Top Ten Continued… Improper Hot Holding Not Reheating Thoroughly Inadequate Cooking Over Prepping/Food Stored Too Long Improper Cooling of Cooked Food

Personal Hygiene

How can food handlers

contaminate food?

Working while having an infected

wound

It is the Manager’s responsibility to take action in preventing the transmission of foodborne disease from an infected

employee.

Eating, Drinking, and Smoking around

Food

Washing Hands after going to the Bathroom

80% of

Women

50% of

Men

Handwashing The single most

important thing you can do to prevent foodborne illness.

Proper Handwashing

Use warm water

Wet hands Use plain soap

Proper Handwashing cont…

Put the brush and your fingertips under running water and scrub gently

Scrub for 20 seconds Rinse your hands with plenty of water

Proper Handwashing cont…

Dry with disposable paper towels

Turn water off with paper towel

When should you wash your hands?

Handling raw foods Change tasks in the kitchen Sneeze, cough Touch hair, face, or body Smoke break After using the restroom

Eat or drink Cleaning dishes, floor, etc. Handling trash Handling animals or plants Change gloves

To wear gloves or not to wear gloves

Avoid bare hand contact with ready-to-eat foods

Change gloves after each task

Wash hands in between glove changes

Uniforms

Clean uniforms

Proper hair restraints

Jewelry

Watches and bracelets should not be worn

Wedding bands are allowed

Fingernails

Cleaning&

Sanitation

What is the difference between Clean and

Sanitary?

Clean means “free of visible dirt”

Sanitary means “free of germs”

Steps to Effective Sanitation

Prewash or Presoak

Wash (with soapy water)

Rinse (with clean water)

Sanitize 50 - 100 ppm Chlorine 200 ppm Quaternary

Ammonia 1800 F. Hot Water

Air Dry

Wash, Rinse, & Sanitize

When should you sanitize food

contact surfaces and utensils?

After each use

Anytime when contamination may

occur

When switching from raw foods to ready to eat foods

At least every four hours when in continuous use

Chemicals/sanitizers used in the

establishment should also be labeled with the common name

and

Stored properly

SEPARATION OF TOXICSTOXICS REFER TO DETERGENTS, SANITIZERS,

PESTICIDES, OR ANY OTHER MATERIAL THAT MAY BE HAZARDOUS TO YOUR HEALTH

Wiping Cloths

Food Source

Home-canned products are not approved

Shellfish

Purchase shellfish only from suppliers listed on the FDA’s Interstate Certified Shellfish Shipper’s List.

Are they in sound condition?

The spreading of germs from one food to

another

Improper Food Storage

Cross Contamination can occur in other ways such

as:

Touching raw foods with bare hands then touching ready-to-eat foods without washing hands.

Not properly cleaning & sanitizing food contact

surfaces such as cutting boards between preparing raw foods and ready-to eat foods

Juices and blood from raw meats dripping onto ready-to-

eat foods during storage

Toxic chemicals stored around food and clean

utensils

How can we prevent Cross Contamination

Avoid handling ready-to-eat foods with your bare hands; use single use gloves, deli paper, tongs, or other utensils

Clean and sanitize food contact surfaces after each use

Store ready-to-eat foods on shelves above raw animal foods or foods that require further cooking.

Preventing Time &

Temperature Abuse

Temperature

Freezing does not kill germs Almost all can grow between 410F.

and 1350F. (The Danger Zone) Most reproduce between 800F. And

1100F. Most are killed above 1400F.

Controlling time and temperature of

potentially hazardous foods can prevent

food borne disease by preventing the

growth of bacteria.

How do we measure temperatures?

Metal Stem Probe Thermometer

Calibrating a Thermometer

Cooking and Reheating Foods to the Proper

Temperatures

Cooked vegetablesEggs for immediate

service, fish, & pork Hamburger, &

eggs for hot holdingPoultry, stuffed meats, &

reheating foods

1400F. for 15 seconds 1450F. for 15 seconds

1550F. for 15 seconds

1650F. for 15 seconds

Holding Foods

410F or below

1350F or above

Cooling FoodsCooling

0

20

40

60

80

100

120

140

160

0:00 0:30 1:00 1:30 2:00 2:30 3:00 3:30 4:00 4:30 5:00 5:30 6:00

Time

Temperature

1400F. to 700F. within 2 hours700F. to 410F. or less within 4 hours

Improper Cooling Methods

Placing foods in shallow pans

Stirring the food while in an ice water bath

Separating foods into smaller or thinner

portions

What’s wrong with this picture?

THE END