Kitchen Sanitation

1. Kitchen Sanitation Jennifer McCants MS RD

2. Food Safety Humor

3. Typical Bacteria Growth in 20 Minute Increments

4. Food Safety References Continued • Department of Public Health and Environment, Consumer Protection Division, State Board of Health, Colorado Retail Food Establishment Rules and Regulations • Can be downloaded from the Internet at www.cdphe.state.co.us/regulations/consumer/ Select Retail Food Establishment Rules and Regulations

5. Food Service Factors that Contribute to Food Borne Illness • Improper holding temperatures • Inadequate cooking • Contaminated equipment • Food from unsafe source • Personal hygiene

6. Food Contamination • Presence in food of harmful, unpalatable, adulterated or otherwise objectionable foreign substances (chemicals, microorganisms, physical objects) • When does this occur? • During production, processing, preparation, handling

7. Types of Food Contamination • Biological – • pathogens or pathogen produced toxins that contaminate food • Bacteria, viruses and parasites (less common) • Pathogenic bacteria – may cause illness or death • Critical to control growth during food storage and preparation

8. Types of Food Contamination • Chemical – • Cleaning agents such as glass cleaner, soaps and oven cleaners • Items that are inadvertently added to food • Unlabeled items stored in food containers

9. Types of Food Contamination • Physical – • Foreign objects that accidentally enter food • Staples, fingernails, glass, hair, metal shavings, pieces of bone

10. Potentially Hazardous Food or Time &Temperature Control For Safety Food • A food that requires time/temperature control for safety to limit the growth of pathogens or toxin formation • Food of animal origin that is raw or heat treated • Food of plant origin that is heat-treated or consists of raw seed sprouts • Cut melons • Garlic in oil mixture

11. The Danger Zone • Temperature range in which micro- organisms grow and proliferate • Goal: minimize the time potentially hazardous foods are in the danger zone • Danger zone is between: 41 – 135 degrees F

12. Objective of Kitchen Observation Task • Surveyors are to determine whether the facility is • Storing • Preparing • Distributing • Serving food in a manner to prevent food borne illness

13. Inspection Focus • Surveyors are to focus on the highest risk foods and processes • Emphasis on food borne illness factors

14. Surveyors Should Make Observations of/Check: • Preparation of food • Temperatures in refrigerated units and freezers • Appearance and hygiene of staff • Food handling technique • Food holding temperatures • Dish and pot washing

15. Food StorageCold Food – Expect Surveyors to: • Check temperatures in all refrigerators and freezers • Ensure accurate thermometers are available in all units • Standards are: • Refrigerators should be less than 41 degrees • Freezers should be zero degrees or less or at a temperature to maintain frozen state

16. Food StorageCold Food Continued • If temperatures and/or foods are not within adequate parameters, surveyors will recheck at least once more • Surveyors will check refrigerator and freezer temperature logs. Is there a pattern of poor temperatures? • If there is a pattern, is the dietary manager aware and did s/he intervene?

17. Food StorageCold Food Continued • Foods in the refrigerators and freezers should be dated and labeled except: • When foods are in the cooling process

18. Food StorageCold Food Continued • Leftovers should be labeled and dated • Typically expire in three days • Surveyors will check high risk foods for temperatures, especially those that do not appear to be cooled properly • Supplements that have been frozen should be dated when they have been removed from the freezer

19. Food StorageCold Food Continued • Raw meats should be stored on the bottom shelf, not above ready to eat items and not more than one raw meat in the same container • Dates on dairy products will be checked • Food should be stored off the floor • Exception: food stored in waterproof containers (bottles, cans, milk containers in plastic crates)

20. Food StorageCold Food Continued • Foods should be cooled in shallow (i.e. 3”) pans, in an ice bath with stirring, or an ice wand should be used • Deep/large containers of leftovers will be temped • Including large whole roasts • If the food item is not 41 degrees or colder, staff will be asked when the food was refrigerated

21. Food StorageWhat about eggs? • Eggs must be refrigerated • Pasteurized whole eggs must be used in NHs if eggs with runny yolks or raw egg products (egg nog, hollandaise sauce, Caesar salad dressing) are served • Surveyors will check for type of eggs while in the walk-in • Why? • Salmonella risk • “Highly Susceptible population”

22. Food StorageCold Food Continued • If leftovers are refrigerated • Cooling requirements are: • Cool from 135 to 70 degrees in two hours • Cool from 70 to 41 degrees in four more hours • A maximum of six hours to cool to 41 degrees

23. Food StorageCold Food Continued • Surveyors will check to ensure that food is from approved sources such as: • USDA for meat, poultry, eggs • Milk must be pasteurized Grade A or certified • No wild game that has not been commercially processed • No home prepared (canned or other) foods served to all residents

24. Dry Food Storage • Food should not stored on the floor or touching the ceiling unless it is in a waterproof container

25. Dry Food StorageTour the store room to ensure: • Food is in the original package and if not, labeled with name of item unless easily recognizable

26. Dry Food Storage • There are no dented, rusted, leaking cans particularly on the seams or lid due to botulism risk • Dented cans should be removed from storage area to an area labeled for returns

27. Dry Food Storage • Chemicals and foods should not be stored together

28. Dry Food Storage • There should be no signs of rodents and bugs • That the handles of scoops are not touching the food item • No home canned /prepared foods

29. Dry Food Storage • Food should be protected from contamination from overhead pipes, ducts, sewer lines etc. • Packages of food that have been opened should be sealed in some manner • Finally, no hazardous food should be stored in the dry store room

30. Food Preparation • Surveyors will focus on preparation of potentially hazardous foods and ready to eat foods

31. Food PreparationThawing • Thawing Hazardous foods • Under running water • Under refrigeration • With a microwave • As part of the cooking process

32. Food PreparationReady to Eat Items

33. Food PreparationReady to Eat Items • Handling Ready to eat items • Wear gloves • Use utensils • Minimize touching foods with bare hands

34. Food PreparationCross Contamination • When there is a change in preparation/processing of raw animal products and ready to eat foods, food contact surfaces and utensils shall be cleaned and sanitized and hands washed • Cutting boards should not be excessively scratched or scored or they won’t be easily cleanable

35. Food PreparationFruits and Vegetables

36. Food Preparation – Fruits and Vegetables • All raw fruits and vegetables must be washed prior to preparation • Is the sink cleaned prior to washing? Or is there a risk for cross contamination from raw animal products, chemicals etc?

37. Food PreparationCook to Temperatures • Poultry, and stuffed fish, poultry, and pasta shall be cooked to 165 degrees for 15 seconds • Fish and meat (other than ground) shall be cooked to 145 degrees for 15 seconds • Ground beef shall be cooked to 155 for 15 seconds • Eggs, unless pasteurized, if cooked to order for immediate service upon resident request: 145 degrees for 15 seconds until the white is completely set and yolk thickens

38. Food PreparationCook to Temperatures • How surveyors may investigate • Temp foods as they are coming out of the oven to ensure proper cook temperatures have been achieved • Interview staff – Do they know what cook temperatures should be? • Observe to see if staff temp foods

39. Food PreparationReheating of leftovers • Leftovers shall be heated to an internal temperature of 165 degrees for 15 seconds in no longer than a two hour period • Foods reheated in a microwave must be heated to 165 degrees, rotated or stirred, and let stand (covered) for two minutes prior to serving • The steam table should not be used for reheating, Why not?