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WASHINGTON FOOD COALITION 2014 FOOD SAFETY

WASHINGTON FOOD COALITION 2014 FOOD SAFETY. Rob Eastman & Hilary Knelleken Food 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.

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WASHINGTON FOOD COALITION 2014 FOOD SAFETY

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  1. WASHINGTON FOOD COALITION 2014 FOOD SAFETY Rob Eastman & Hilary Knelleken Food Safety Program/Chelan-Douglas Health District

  2. FOOD-BORNE ILLNESS • We don’t want to make anyone sick! • High risk people • Immune deficient • Elderly • Very young • Pregnant woman

  3. WHAT IS FOOD-BORNE ILLNESS • Infections • Intoxications/Clostridium & Staphylococcus • Bacteria • Clostridium botulinum/perfringens, Bacillus cereus, Staphylococcus aureus, Salmonella, E. coli, Listeriamonocytogenes, Campylobacter • Viruses • Hepatitis A, Noro Virus • Parasites • Giardia, Trichinella, Cryptosporidium • Molds • Aspergillus, Aflatoxin, Patulin

  4. CHEMICAL FOOD POISONING • Chemical cleaners such as detergents, pesticides, cleaners, sanitizers etc. • Histamine • Soda fountain machines • Allergies

  5. CONTROLLING BACTERIAL GROWTH • TEMPERATURE DANGER ZONE

  6. CONTROLLING BACTERIAL GROWTH CONT… Water activity (Aw) (1.00) pure water (0.85) for pathogens (0.70) spoilage organisms Time four hours

  7. TEMPERATURE CONTROL • Keep potentially hazardous food hot at 135F or above or cold at 41F 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 41F or below within 6 hours. • Potentially hazardous food must be reheated to either 135F or above or 165F or above within 2 hours

  8. TEMPERATURE CONTROL CONT… • Thaw potentially hazardous food under refrigerated conditions or completely submerged in a sink with continuous running water that does not exceed 70F • Potentially hazardous food can be at room temperature for up to two hours during active prep

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. REFRIGERATION, FREEZERS, ICE MACHINES & THERMOMETERS • Refrigerators, freezers, ice machines • ANSI (NSF/UL) certification, home style units, ice scoops and indirect plumbing • Refrigerated storage • 41F or less, thermometers required • Thermometers • Dial metal stem, ambient air thermometers, thin tip

  15. 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

  16. SANITIZERS • Chlorine/Bleach • One teaspoon per gallon of cool water • 100 ppm • “Quats” • 200 ppm

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

  18. 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

  19. 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

  20. 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.

  21. PEST CONTROL • External surroundings • Screens/close doors • Clean up spills

  22. SINKS/DISHWAHERS • Sinks • Three compartment • Wash, rinse, sanitize (wash 110F, sanitize 171 F) • Hand wash • Conveniently located, 100F • Food prep • Required for produce preparation, indirectly drained • Service sink/mop sink • Commercial style dishwasher • Sanitizer or high temperature rinse of 180F or higher

  23. SANITARY SURROUNDINGS • Building/Grounds Pest control, proper repair • Water/sewer Safe water supply, proper sewage disposal • Cleaning equipment and chemical storage • Proper ventilation

  24. 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.

  25. 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

  26. CHELAN-DOUGLAS HEALTH DISTRICT • Food Safety Program • Hilary Knelleken 886-6465 • Maria Joya 886-6403 • Scott Reynolds 886-6417 • Rob Eastman 886-6463

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