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1999 FOOD CODE

1999 FOOD CODE. HOW DOES IT AFFECT LONG TERM CARE FACILITIES. OBJECTIVES. Following this presentation the participants will be able to verbalize: A. Rationale for change in food service standards within long term care

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1999 FOOD CODE

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  1. 1999 FOOD CODE HOW DOES IT AFFECT LONG TERM CARE FACILITIES

  2. OBJECTIVES • Following this presentation the participants will be able to verbalize: • A. Rationale for change in food service standards within long term care • B. The 5 significant areas of change between 1993 food code and 1999 food code • C. Special requirements for highly susceptible people • D.. Parameters for glove use vs. bare hand contact by food service personnel • E. Food cooling guidelines for potentially hazardous foods • F. Parameters for maintaining refrigerated leftovers • G. Heating and holding temperatures for potentially hazardous foods

  3. THE INCIDENCE OF FOOD BORNE ILLNESS IS ON THE RISE IN OUR COUNTRY. SAFE FOOD HANDLING AND PREPARATION IS NEEDED TO IMPACT THE PROBLEM OUR ELDERLY ARE VULNERABLE AND HIGHLY SUCEPTIBLE DURING A 6 MONTH PERIOD MICHIGAN CITED FEDERAL TAG 371 IN 48% OF NURING HOMES OVERVIEW FOR ADOPTING 1999 FOOD CODE 1993~1999: 5 AREAS OF CHANGE SUMMARY QUESTIONS 1999 FOOD CODE

  4. 1999 FOOD CODE • INITIATION OF MICHIGAN FOOD LAW 2000 • PUBLIC HEALTH CODE

  5. 5 AREAS OF CHANGE IN 1999 FOOD CODE • SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS • GLOVE USE VS. BARE HAND CONTACT • FOOD COOLING • HOLDING OR SHELF LIFE OR LEFTOVERS • FOOD HEATING AND COOLING

  6. UNPASTERIZED/UNPROCESSED BEVERAGES AND FOOD SERVING RAW SHELL EGGS THE RESERVING OF FOOD FROM THE ORIGINAL PACKAGE SERVING RAW ANIMAL FOODS, LIGHTLY COOKED MEATS,SOFT BOILED EGGS, AND RAW SEED SPROUTS “EXCEPTIONS” “ EXCEPTIONS” “EXCEPTIONS” SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PEOPLE

  7. HAND WASHING HAND WASHING FACILITIES HAND CONTACT WITH READY-TO-EAT FOODS “EXCEPTIONS” “EXCEPTIONS” “ EXCEPTIONS” GLOVE USE vs. BARE HAND CONTACT

  8. FOOD COOLING • POTENTIALLY HAZARDOUS FOOD • COOLING TEMPERATURES AND TIMES • MONITORING OF COOLING TEMPERATURES AND TIMES

  9. HOLDING LEFTOVERS • MARK DATE ON POTENTIALLY HAZARDOUS FOODS • DISPOSAL OF POTENTIALLY HAZARDOUS FOODS • MONITORING TIME FRAMES AND REFRIGERATION TEMPS

  10. HEATING TEMPS/HOLDING TIMES FOR RAW ANIMAL FOODS HEATING TEMPS/HOLDING TIMES FOR INJECTED,RATITES,GAME, AND COMMINUTED MEATS TEMPS/HOLDING TIMES FOR RAW EGGS HEATING TEMPS/HOLDLING TIMES FOR POULTRY, WILD GAME,STUFFED FISH, MEAT,RATITES,PASTA, POULTY, OR STUFFING CONTAINING THE ABOVE MEATS FOOD HEATING AND HOLDING

  11. FOOD HEATING AND HOLDING • COOKING TEMPS/ HOLDING TIMES FOR BEEF AND PORK ROASTS, AND CURED PORK ROAST SUCH AS HAM

  12. SUMMARY • FOOD SERVICE WITHIN LONG TERM CARE FACILITIES WILL ADHERE TO PERTINENT GUIDELINES FROM 1999 ADA FOOD CODE • IN YEAR 2000 THE MICHIGAN DIVISION OF NURSING HOME MONITORING CITED F TAG 371 IN 48% OF NURSING HOME SURVEYS DURING A 6 MONTH PERIOD • THERE ARE 5 AREAS OF PERTINENT CHANGE FOR LONG TERM CARE FACILITIES WITHIN THE 1999 ADA FOOD CODE

  13. SUMMARY (CONT.) • THE 5 AREAS OF PERTINENT CHANGE CONSIST OF: 1. SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS 2. GLOVE vs. BARE HAND CONTACT 3. FOOD COOLING 4. HOLDING OR SHELF LIFE OF LEFTOVERS 5.FOOD HEATING AND COOLING

  14. SUMMARY (CONT.) • SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS • THE SERVING OF UNPASTEURIZED/UNPROCESSED BEVERAGES AND FOODS TO LONG TERM CARE RESIDENTS IS AN AREA OF CONCERN • GLOVE USE vs.BARE HAND CONTACT • MORE SPECIFIC GUIDELINES FOR FOOD SERVICE EMPLOYEES RELATED TO HYGIENIC PRACTICES AND PERSONAL HEALTH STATUS

  15. SUMMARY (CONT.) • FOOD COOLING • YOU HAVE A LONGER TIME (I.E. 6 HRS) TO COOL POTENTIALLY HAZARDOUS FOODS IN YOUR FACILITIES • HOLDING LEFTOVERS • POTENTIALLY HAZARDOUS READY-TO-EAT FOODS CAN BE KEPT REFRIGERATED LONGER BEFORE DISPOSAL IF YOUR REFRIGERATION EQUIPMENT MEETS THE SPECIFIED TEMPERATURE GUIDELINES

  16. SUMMARY (CONT.) • FOOD HEATING AND HOLDING • VARIOUS FOODS MUST BE COOKED AT DIFFERENT TEMPERATURES TO KILL POTENT MICROORGANISMS. THAT TEMPERATURE MUST BE HELD FOR A SPECIFIED TIME(DEPENDING ON THE FOOD) SO THAT ALL PARTS OF THE FOOD REACH THE SPECIFIED TEMPERATURE. FOOD HEATING AND HOLDING TEMPS ARE CHECKED WITH A CALIBRATED THEMOMETER • LASTLY- THE IMPORTANCE OF IMPLEMENTING QA PROJECTS THAT WILL MONITOR ADHERENCE TO THE CHANGES AND OUTCOMES CAN NOT BE OVER EMPHASIZED

  17. QUESTIONS ???

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