WASHINGTON FOOD COALITION 2014 FOOD SAFETY

Rob Eastman & Hilary KnellekenFood Safety Program/Chelan-Douglas

Health District

FOOD-BORNE ILLNESS

• We don’t want to make anyone sick!

• High risk people– Immune deficient– Elderly– Very young– Pregnant woman

WHAT IS FOOD-BORNE ILLNESS

• Infections• Intoxications/Clostridium & Staphylococcus– Bacteria

• Clostridium botulinum/perfringens, Bacillus cereus, Staphylococcus aureus, Salmonella, E. coli, Listeria monocytogenes, Campylobacter

– Viruses• Hepatitis A, Noro Virus

– Parasites• Giardia, Trichinella, Cryptosporidium

– Molds• Aspergillus, Aflatoxin, Patulin

CHEMICAL FOOD POISONING

• Chemical cleaners such as detergents, pesticides, cleaners, sanitizers etc.

• Histamine

• Soda fountain machines

• Allergies

CONTROLLING BACTERIAL GROWTH

• TEMPERATURE DANGER ZONE

CONTROLLING BACTERIAL GROWTH CONT…

Water activity (Aw)(1.00) pure water(0.85) for pathogens (0.70) spoilage organisms

Timefour hours

TEMPERATURE CONTROL

• Keep potentially hazardous food hot at 135F or above or cold at 41F or less at all time

• Room temperature storage is not allowed• Potentially hazardous food must be cooled at 2

inches or less using uncovered shallow pans or the ice bath method to 41F or below within 6 hours.

• Potentially hazardous food must be reheated to either 135F or above or 165F or above within 2 hours

TEMPERATURE CONTROL CONT…

• Thaw potentially hazardous food under refrigerated conditions or completely submerged in a sink with continuous running water that does not exceed 70F

• Potentially hazardous food can be at room temperature for up to two hours during active prep

PREVENTING CROSS CONTAMINATION

• Wash hands frequently• Keep raw meat, poultry and fish under or

away from ready-to-eat food• Bare hand contact of ready-to-eat food is

prohibited• Wash and sanitize cutting boards as often as

necessary

PERSONNEL PRACTICES

• Employees must wash hands and exposed portions of arms including prosthetic devices for at least 20 seconds/nail brushes

• Keep fingernails trimmed and/or filed so the edges are not rough

• Jewelry - wedding band or wedding ring set only

• Clean outer clothing

PERSONNEL PRACTICES CONT…

• Eat or drink in employee designated areas only

• Do not handle unpackaged food while sick• Not allowed on the premises if you have

diarrhea, vomiting, jaundice or sore throat and fever

HAND WASHING

• When required:– After using the restroom– Touching bare human body parts other than clean

hands and clean portions of exposed arms– After handling or taking care of service animals or

aquatic animals– After handling soiled equipment or utensils– After taking out the trash– Starting or returning to work from breaks or lunch

HAND WASHING CONT…

• After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking

• Switching food prep between raw and ready-to-eat food

• Before donning gloves and changing gloves if the gloves become contaminated

• Any other time when an activity contaminates the hands

REFRIGERATION, FREEZERS, ICE MACHINES & THERMOMETERS

• Refrigerators, freezers, ice machines– ANSI (NSF/UL) certification, home style units, ice

scoops and indirect plumbing

• Refrigerated storage• 41F or less, thermometers required

• Thermometers– Dial metal stem, ambient air thermometers, thin tip

Cleaning Frequencies

• Preventing cross contamination– Cutting boards– Wash, rinse, sanitize, cracks

• Every four hours

• Non-food contact surfaces– At a frequency necessary to preclude accumulation

of soil residues

SANITIZERS

• Chlorine/Bleach– One teaspoon per gallon of cool water– 100 ppm

• “Quats”– 200 ppm

BATHROOMS

• Hand sink with a mixing faucet• Minimum of 100F• Single use sanitary towels/hand dryers• Soap• Signage required• Waste receptacle is required if disposable

towels are provided

Repackaging Bulk Foods

• Repackaging of bulk food items must be done independently of other food actives by space or time

• Wash hands prior to the start of repackaging• Clean and sanitize surfaces and equipment used in the

process before starting• Re-used containers must be cleaned and sanitized prior

to using, check the integrity of the container• Do not re-use containers returned by customers• Do not use containers that previously contained

chemicals for repackaging food items

RISK MANAGEMENT

• Packages with tears• Bottles with popped safety seals• Opened jars• Leaky containers• Packages with insect or rodent holes• Packages that are paperboard/cardboard that are

stained• Expired food• Can’t accept donations that were made in someone’s

home

RISK MANAGEMENT CONT…

• Refrigerated potentially hazardous food items that do not feel cold upon receipt should be discarded – check the temp of the food items with a thermometer when possible.

• Discard frozen potentially hazardous food that has thawed.

PEST CONTROL

• External surroundings

• Screens/close doors

• Clean up spills

SINKS/DISHWAHERS

• Sinks– Three compartment

• Wash, rinse, sanitize (wash 110F, sanitize 171 F)

– Hand wash• Conveniently located, 100F

– Food prep• Required for produce preparation, indirectly drained

– Service sink/mop sink– Commercial style dishwasher

• Sanitizer or high temperature rinse of 180F or higher

SANITARY SURROUNDINGS

• Building/GroundsPest control, proper repair

• Water/sewerSafe water supply, proper sewage

disposal• Cleaning equipment and chemical storage• Proper ventilation

SANITARY SURROUNDINGS CONT…

• Lighting/covers– 10 foot candles in walk-in refers and dry storage

areas– 20 foot candles inside equipment such as reach-in

and under counter refrigerators, hand washing, warewashing, toilet rooms and equipment/utensil storage

– 50 foot candles where employees are working with knives, slicers, grinders and other equipment where safety is an issue.

DONATED FOOD DISTRIBUTING ORGANIZATION

• Requires an Exemption from the Chelan-Douglas Health District if you have potentially hazardous food

• Plan and Menu Review Application• No fee• No inspection

CHELAN-DOUGLAS HEALTH DISTRICT

• Food Safety Program

• Hilary Knelleken 886-6465• Maria Joya 886-6403• Scott Reynolds 886-6417• Rob Eastman 886-6463