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New Mexico Restaurant Association

Join us for a presentation on food safety in New Mexico, including important topics such as proper time/temperature control, preventing contamination, and common foodborne illnesses. Get answers to frequently asked questions and learn about the top challenges faced in manager-level certification. Presented by the New Mexico Restaurant Association.

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New Mexico Restaurant Association

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  1. New Mexico Restaurant Association Food Safety in New Mexico “What you need to know” www.nmrestaurants.org 505-343-9848

  2. Housekeeping Everyone is being muted. Please use the chat box to ask questions. Questions will be held until the end of the presentation. The presentation and slide deck is being recorded and will be sent to members within 48 hours. Look in your members only login on our website. www.nmrestaurants.org 505-343-9848

  3. Your Hosts… Brianna Dennis Education Director www.nmrestaurants.org 505-343-9848 Carol Wight NMRA CEO

  4. Jurisdiction www.nmrestaurants.org 505-343-9848 Make sure you are following the correct Food Code: • New Mexico - 2017 FDA food code • (NM has variances from the FDA food code) • Albuquerque – 2009 FDA food code • Bernalillo – 2005 food code

  5. NMED – State www.nmrestaurants.org 505-343-9848

  6. Albuquerque www.nmrestaurants.org 505-343-9848

  7. Bernalillo www.nmrestaurants.org 505-343-9848

  8. Be Prepared • Time/ Temperature Control for Safety • Consumer Advisory • HACCP Plans and records current • Safe water • Utensils and equipment • Physical Facilities www.nmrestaurants.org 505-343-9848 Who is the PIC (Person in Charge) Employee health Good Hygienic Practices Preventing Contamination by hands Approved sources with required records Protection from Contamination

  9. www.nmrestaurants.org 505-343-9848

  10. www.nmrestaurants.org 505-343-9848

  11. www.nmrestaurants.org 505-343-9848

  12. Top questions asked www.nmrestaurants.org 505-343-9848 • Can employees wear jewelry? • How hot can food products be when storing that food product in walk-in’s or reach-in’s? • What do I do when employees are sick? • Where are sanitizer towels and buckets stored in the kitchen? • Should food temperature logs be taken every 2 or 4 hours?

  13. www.nmrestaurants.org 505-343-9848

  14. www.nmrestaurants.org 505-343-9848

  15. Top 5 hardest topics on Manager level certification www.nmrestaurants.org 505-343-9848 • Labeling food packaged on-site for retail sale • For Example bottled salad dressing is sold to customers for use at the home so it has required labeling. • Common name • Quantity • List of ingredients • Lis of artificial colors and flavors • Chemical preservatives • Name and place of manufacturer • Major allergens

  16. Top 5 hardest topics on Manager level certification • Symptoms and Diarrhea • Vomiting • Fever • Nausea • Abdominal cramps • Jaundice • Big 6 • Shigella • Salmonella Typhi • Nontyphodial Salmonella • Shiga Toxin also known as E. Coli • Hepatitis A • Norovirus www.nmrestaurants.org 505-343-9848 Knowing the common foodborne illness symptoms and the Big 6.

  17. Top 5 hardest topics on Manager level certification www.nmrestaurants.org 505-343-9848 Minimum internal temperatures • 165°F – Poultry, stuffed products, dishes with previously cooked TCS ingredients. • 155°F – Ground meats, game meat, ground seafood • 145°F – whole seafood, shellfish, steak/chops, game meat • 135°F -Food from plants, including fruits, vegetables, grains (e.g., rice, pasta), and legumes (e.g., beans, refried beans) that will be hot-held for service • 175°F - Tea

  18. Top 5 hardest topics on Manager level certification • Identifying risks • Monitor critical activities • Corrective action • Management oversight • Training • Re-evaluation Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene www.nmrestaurants.org 505-343-9848 Active Managerial Control = Proactive plan to control a foodborne illness and the 5 common risk factors

  19. Top 5 hardest topics on Manager level certification www.nmrestaurants.org 505-343-9848 Food Safety Management Systems • Personal Hygiene program • Supplier selection and specification program • Cleaning and sanitation program • Facility design and equipment maintenance program • Food safety training program • Quality control and assurance programs • Standard operating procedures • Pest-control Program

  20. Questions?(in the chat box) www.nmrestaurants.org 505-343-9848

  21. Thank you! You can contacts Carol at executive@nmrestaurants.org Brianna at certification@nmrestaurants.org www.nmrestaurants.org 505-343-9848

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