Maine CDC Division of Environmental Health

1. Maine CDCDivision of Environmental Health Health Inspection Program Department of Education Meeting May 11, 2011

2. Health Inspection Program Staff • 11 District Heath Inspectors • 1 Office Associate II • 1 Compliance and Enforcement Coordinator • 1 Supervisor of Health Inspectors • 1 Program Director

3. License Types • Eating Places • Lodging Places • Youth Camps • Campgrounds • Body Artists • Mass Gatherings • Compressed Air

4. Health Inspection Program Statistics for 2010-2011 • 657 licensed schools in Maine • 605 schools have been inspected once this past school year • 4 school failures = .6% • Approximately 10,000 total licenses • Approximately 7,700 Eating and Lodging licenses • 300-400 complaints per year

5. Municipal Delegation • Auburn • Lewiston • Portland • South Portland

6. Funding Source • Health Inspection Program licensing and inspections are solely supported by license fees • In 2008 the 123rd and 124th Legislature moved all positions from the General fund to a Special Revenue Fund

7. Administrative Rules • New rules for the HIP program were adopted and effective as of January 18, 2011 • License fees increased except for those set in statute such as school licenses • A Certified Food Protection Manager (CFPM) is required per establishment

8. School Inspection Policy • One inspection per school calendar year, if failed a follow-up is conducted. • Consistent with risk based approach: • Inspection results show good performance • Inspection failure rate is very low • No record of foodborne illness outbreaks • Well trained food service personnel • HACCP principles in place and practiced

9. CFPM Approved Courses • Three approved courses through the Conference of Food Protection: • National Restaurant Association • Prometric • National Registry of Food Safety Professionals

10. CFPM Exemptions Establishments that: • Are Temporary • Serve or sell non-potentially hazardous pre-packaged foods; • Prepare only non-potentially hazardous foods; • Heat only commercially processed, potentially hazardous foods for hot holding. No cooling of potentially hazardous foods

11. Food Code Requirements • As inspectors see violations, they work with establishments towards compliance • Items like sinks may be deferred until the following school year so they can be budgeted for • Rules do not allow for grandfathering except for refrigeration which has now expired

12. Serving Food (Pre-School children) • Head Start Program, DHHS, encourages children, staff, including volunteers, to eat together, sharing the same menu and a socializing experience in a relaxed atmosphere given the opportunity to involve the children in the activities related to meal service ( For example: family style service.) • Many of these meals are provided by school food service programs

13. Headstart • Licensed by Childcare Family Services • They are required to follow local and state codes • HIP licensed school feeding may cater or satellite food to some Head Starts • Head Start food complaints should be directed to Childcare Family Services or contact the HIP if it involves HIP licensed establishments

14. HACCP in Schools 5 years later How do we stand?

15. Public view of poster/license/inspection report

16. The Paperwork! • Do you still have your HACCP NOTEBOOK in your school kitchen?

17. HACCP NOTEBOOK • Do you have your old inspections reports in a section of the notebook? • Do you have a section for completed temperature charts? Daily refrigeration temp charts Weekly calibration of food thermometer (s) charts • Are you calibrating your food temperature thermometers and keeping records?

18. HACCP NOTEBOOK • Do you have all your SOP’s in the note book? • Have you updated or revised any SOP’s? • Do you have a signature page and has everyone signed it? • How about new employees? • How about subs? ( Even though they may have signed one in another school)

19. Recipes • May be in another notebook, file unit, or computer in kitchen • Have you changed any ingredients? • Are the recipes that you have on file the ones you currently use?

20. Food Temperatures (HOT) • Are you taking temperatures of hot food when it is cooked? • Are you keeping those records? • Are you taking temperatures of hot food before you serve ? ( Hot holding) • Are you recording those temperatures? • Do you have those records on site?

21. Food Temperatures (Cold) • Are you taking temperatures of cold food before you serve? (cold holding) • Are you recording those temperatures? • Are you keeping those records on site? • Are you or someone on your staff monitoring the salad bar throughout the meal?

22. Corrective Action • What does it mean? • When do I do corrective action? • Have I ever done corrective action? Daily Temperature Charts of the refrigeration units (Coolers and Freezers). Food Thermometer (s) Calibration Food Temperatures (Hot Cooked)( Hot Hold) Food Temperatures ( Cold Prepared)( Cold Hold)

23. What if this happens to me?What do I need to do? • New Equipment ? • New Kitchen? • New Staff? • New Menu? • No power? • No Water? • No School? • Something breaks? • Fire? ( Heaven forbid!!)

24. Person in Charge (PIC) • Does every kitchen have a PIC? • Do I know the PIC in that kitchen? • Do I know when I may be the PIC? • Do I know what a PIC does?

25. Time only as a public health control • Item # 22 on your inspection report • Time as a public health control, procedures and record • Section 3-501.19 (Page 35 of Maine Food Code) • Cannot be used for pre-school students • Must have written policy on site • Must be marked with time needed to discard. ( Not to exceed 4 hours) • Food must be discarded after end of serving time. ( Cannot be saved)

26. Common violations • Item #33 Approved thawing methods • Item #34 Accurate Thermometers • Item #38 Personal cleanliness (hair restraints) • Items #39 Wiping cloths: properly used & stored • Item #41 In-use utensils: properly stored • Item #43 Single use articles (stored & used) • Item #45 Food & No food contact surfaces designed/maintained • Item #49 Plumbing installed • Item #52 Garbage & Refuse • Item #53 Physical Facilities installed/maintained/ clean • Item #54 Venting & lighting (light Shields)

27. Item numbers usually out of compliance • Item #8, Hand washing facilities • Item #13 Food separated & protected • Item #14 Food contact surfaces cleaned & sanitized • Item #19 Proper hot holding temperatures • Item #20 Proper cold holding temperatures

28. Questions? Health Inspection Program 287-5671 Maine.gov/healthinspection Coming soon… Online Renewal Licensing!