Upload
others
View
29
Download
3
Embed Size (px)
Citation preview
Public Health Merit Badge
Public Health Merit Badge
• RegisteredEnvironmentalHealthSpecialist• Retired,ShelbyCountyHealthDepartment• FoodSafetyInspector–IndependentContractor
Careers in Public Health (Req. 8)
• Scientists• Doctors• Nurses• Epidemiologists• Educators• Engineers• VitalRecords• InformationTechnologies• PublicInformationOfficers• EnvironmentalHealthExperts
• FoodSanitation• AirPollution• Groundwater• UrbanandRuralSanitation• VectorControl
Urban & Rural Sanitation
• ControllingVectors• Mosquitoes• Rodents
• ResidentialComplaints• RatHarborage–Highgrass,junk• Unsanitaryconditionsathome
• Garbage• Plumbingdefects• Structuraldefects
• Courtcases• SepticSystems
Groundwater Quality
• WaterWellsitingandapprovals• Residential• Industry• Agriculture
• SampleCollectionandLaboratoryAnalysis• Abandonmentofwells
Public Health Emergency Preparedness
• Coordinatethepublichealthresponsetodisasters• Pandemics• Biological• Chemical• Natural
• WorkcloselywithEMA,LAW,FIRE,EMS,Hospitals
Food Sanitation
• Restaurants• GroceryStores• Bakeries• Boardinghouses• DayCareCenters• FoodPackagingPlants• SchoolKitchens• FishMarkets
Foodborne Illnesses
•TheBig5!HepatitisA
E-coliNorovirusSalmonellaShigella
Foodborne Illness Statistics
•1in6Americansgetsickeveryyearfromafoodborneillness
•128,000peoplewillbehospitalizedfromafoodborneillness
•3,000peoplewilldiefromafoodborneillness
Food Service Facilities (Req. 5. b)
• Watchvideo• Lookfor:• FoodPreparation• Foodhandling• Foodstorage• Keepingfoodfrombecomingcontaminated• Bare-handcontact• Handwashing• Dishwashing
Video – Food Prep Kitchenhttps://www.youtube.com/watch?v=TU1VhCyyC6g
(watch00:00to16:06minutes)
https://www.youtube.com/watch?v=sy-qMG_m-ug&list=RDup0IkogKlt0&index=13
Food preparation guidelines are as important for Scouts as they are for food handlers in
restaurants!
Why use a Thermometer?
Preventing & Killing Microorganisms
•PropertemperaturesforstoringfoodsCold<41FHot>135F
•DANGERZONE:between41Fand135F•Properthawingprocedures
Preventing Food Contamination
• Keepinsectsandrodentsout!• Storetoxicchemicalsawayfromfoodandequipment• Keepdomesticanimalsandpetsawayfromfood• HANDWASHING• Howdoyouwashyourhands?• Whendoyouwashyourhands?
• Wearhairrestraints• Washfruitsandvegetables
Food Preparation & Temperatures
Cooking
• Fishto145F• Freshporkorhamto145F• Eggs–tillfirm• Steaks–Roasts–Chopsto145F• Groundbeefto160F• Poultry(Chicken/Turkey)to165F
ColdFoods
• Alwaysstorecoldfoodsbelow41F• Quicklychillcookedfoods• Foodhasalifespan
Avoid Cross-Contamination & Stomachaches!
FoodStorage
• Separatefoods• Storeaccordingtohierarchy• FoodPrep–• CuttingBoards• Knives
• Rawmeatjuicescontaminatingotherfoods.
ProperFoodStorageHierarchyReady-to-eatfoods
RawSeafood
RawWholeMeats(Steaks,Roasts)
RawGroundMeats
RawPoultry
Your right to know!
• http://inspections.myhealthdepartment.com/tennessee• Lookforscorespostedonwallateveryrestaurant
1:1200-23-01-.02(1)(b)Nooneatthisfacilityisleftincharge.No oneknowshowtosanitizeandusethethermometer.2:1200-23-01-.02(2)(a)2.Nooneknowsaboutanemployeeillnesspolicy14:1200-23-01-.04(6)(a)1.Cuttingboardhavedarkspotspresent anddamagefromusage.21:1200-23-01-.03(5)(a)7.Foodpreppedwithtodaythrowoutdate.33:1200-23-01-.03(5)(a)3.Rotisserichickenthawingoncounteratroomtemperature.38:1200-23-01-.02(3)Staffnotwearinghairnet.43:1200-23-01-.04(9)(c)1.Thesingleitemcoverstoredonshelfisnotstoredinverted.46:1200-23-01-.04(5)(a)Staffdoesnotknowwhatteststripsare andhowtouseit.55:1200-23-01-.08(3)(i)10.Facilityhave48hourstoobtainavalidpermit.
http://inspections.myhealthdepartment.com/tennessee/inspection/?inspectionID=8127BBD1-08B1-48E0-899B-D5769C0CC5C7
Subway5822580FrayserBlvd.Memphis,TN38127
FoodServiceEstablishmentInspection|RoutineMarch11,2020|ViewOriginalInspectionPDF
Score:76Observations&CorrectiveActions
The Food Safety Inspection
Shelby County Health Department (Req. # 7. b.)
• http://www.shelbytnhealth.com/
Public Health Merit Badge
~
Thank you!