LCDHD Food School Updates and Review

1. LCDHDFood School Updates and Review

2. Purpose of this session: • Inform about new food code major changes • Review Critical Areas in food service • Answer questions relating to food service • Discuss food myths

3. Major Food Code Changes—2005 FDA • Date Marking & Discarding for on-site preparation • 3-501.17 Ready-to-eat, potentially hazardous food (time/temperature control for safety foods), Date Marking • 3-501.18 Disposition

4. Major Food Code Changes—2005 FDA • Date Marking(Critical Item #1) • Freshly prepared product to be used greater than 24 hours later or left-over product shall be labeled with the day/date food is to be consumed on the premises, sold or discarded (ex. June 22, Tuesday, 6/22)—day of prep is day #1 • Can be held at 45-42oF for up to 4 days • Can be held at 41oF or below for up to 7 days • This ensures product safety only, quality may be lost • Protect against Listeria Monocyotogenes (read article from “Food Safety Solutions”.)

5. Major Food Code Changes—2005 FDA • Cold Holding(Critical Item #3, non-critical #4) • 3-501.16 • 41oF or below • Existing food and refrigeration units are grandfathered for 5 years at 45oF or below • Eggs remain 45oF or below

6. Major Food Code Changes—2005 FDA • Hot holding(Critical item #3) • 3-501.16 • 135oF or above • Properly cook foods to appropriate time/temp, then hold hot

7. Major Food Code Changes—2005 FDA • Cooling (Critical Item #3) • 3-501.14 • Within 2 hours from 135oF to 70oF • Within a total of 6 hours from 135oF to 41oF or below • Or up to 4 hours from 70oF to 41oF if prepared from ingredients at ambient temp, such as reconstituted foods and canned tuna. • So, what if the food is not going to be cooled to 70oF in 2 hours?

8. Major Food Code Changes—2005 FDA • Cooking for destruction of organisms of Public Health Concern (Critical Item #3) • 3-401

9. Major Food Code Changes—2005 FDA

10. Major Food Code Changes—2005 FDA

11. Major Food Code Changes—2005 FDA • Time as a Public Health Control (Critical Item #3) • 3-501.19 • Written procedures shall be prepared in advance • If time only as a control up to a Max of 4 hours: • Initial temp of ≤41oF or ≥135oF • Food shall be marked to indicate time 4hours past removal from temp control • Food shall be cooked and served, served if RTE, or discarded within 4 hours • Food in unmarked containers or packages, or marked to exceed 4-hour limit shall be discarded.

12. Major Food Code Changes—2005 FDA • If time only, rather than time and temp, up to a max of 6 hours is used as the public health control: • (APPLIES SPECIFICALLY TO COLD FOODS) • Food shall have initial temp of ≤41oF when removed from temp control and food may not exceed 70oF within max time of 6hours, • Food shall be monitored to ensure warmest portions do not exceed 70oF during 6 hour period, • Food shall be marked to indicate: • Time removed from ≤41oF holding • And discard time (6hours from when removed from temp control)

13. Major Food Code Changes—2005 FDA • The food shall be: • Discarded if temp exceeds 70oF; • Cooked and served, served if RTE, or discarded within max of 6 hours from removal of temp control • Food in unmarked containers or marked with time that exceeds the 6 hour limit shall be discarded • A food establishment that serves a Highly Susceptible Population may not use time as the public health control for raw eggs.

14. Major Food Code Changes—2005 FDA • Personnel with infections restricted & Proper reporting (Critical Item #10) • 2-201.11 -- 2-201.15 • Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. • Reportable symptoms are:

15. Major Food Code Changes—2005 FDA • Diarrhea • Sore throat w/ fever • Infected wound on hand, wrist, exposed arm that is open or draining (unless covered by an impermeable cover) • Vomiting • Jaundice • Lesion containing puss

16. Major Food Code Changes—2005 FDA • Food employees shall reportthey have an illness that has been diagnosed by health practitioner due to: • Norovirus • Hepatitis A • Shigella, • Shiga Toxin-producing E-Coli • Salmonella typhi These are the Big 5 Reportable Diseases!!

17. Major Food Code Changes—2005 FDA • Food employees shall report if: • They have been exposed to, or is the expected source of, a confirmed disease outbreak of: • Norovirus within past 48 hours of exposure • Shigella within past 3 days • Shiga Toxin-producing E-coli within past 3 days • Salmonella within past 14 days • Hepatitis A within past 30 days • PIC shall ensure food employee who exhibits symptoms or who reports diagnosed illness or exposure shall be restricted or excluded per 2-201.12

18. Major Food Code Changes—2005 FDA • Preventing contamination from hands & preventing contamination when tasting (Critical Item # 11) • 3-301.11 & 3-301.12 • No Bare-Hand Contact on Ready-To-Eat Foods (RTE) • Exception 3-301.11(D) • Minimize bare hand contact on food that is not in RTE form

19. Major Food Code Changes—2005 FDA • The PIC shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles and the requirements of this code. (Critical Item #13) • 2-102.11 (read)

20. Major Food Code Changes—2005 FDA • Equipment food-contact surfaces and utensils (Critical Item #17) • 4-602.11 • Proper cleaning between different types of raw meat, • between raw animal foods and RTE, • between raw fruits/veggies and PHF, • before using and storing food temp measuring devices, • and any time during operation when contamination may have occurred.

21. Major Food Code Changes—2005 FDA • Handwashing signage (Item #26) • 6.301.14 • A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees

22. Major Food Code Changes—2005 FDA • Food & food preparation for Highly Susceptible Populations (Critical Item #37) • 3-801.11 (A)(1) children who are 9 or less and receive food in a school… • Pasteurized foods (juices, eggs) • Prohibited re-service • (applies mainly to those in medical isolation or quarantine or protective environment isolation) • Prohibited foods (raw animal foods such as raw fish, raw marinated fish, raw molluscan shellfish, steak tartare; partially cooked fish, rare meat, soft- cooked eggs made from raw eggs, and meringue; and raw seed sprouts)

23. Major Food Code Changes—2005 FDA • Prohibited foods clarification • Eggs: • Pasteurized eggs when prepared for groups • Pasteurized eggs cooked to order—over easy, sunny-side, etc • Raw eggs may be served fully cooked (145oF) to individuals • Raw eggs may be used as an ingredient to be cooked.

24. Major Food Code Changes—2005 FDA • Consumer Advisory(Critical Item #38) • 3-603.11 • Consumption of animal foods that are raw, undercooked or not otherwise processed to eliminate pathogens • Beef • Eggs • Fish • Lamb • Milk • Pork • Poultry • Shellfish Warning: Consuming raw or undercooked Foods may increase the risk of food-borne Illness.

25. Critical Item Review • #1- Source, Records, Condition, Spoilage, Adulterated • #3- Potentially Hazardous Food- Safe Temps • #7- Potentially Hazardous Food Not Re-served • #10- Personnel w/ Infections Restricted & Proper Reporting • #11- Hands Washed and Clean, Hygienic Practices, Preventing Cross- Contamination From Hands

26. Critical Item Review • #13- Supervision: PIC Present and Demonstrates Knowledge of Food Safety Principles • #14- Food (Ice) Contact Surfaces Designed, Constructed, Maintained, Installed

27. Critical Item Review • #17- Sanitization Rinse, Temp., Concentration, Exposure Time, Equip. Utensils, Sanitized • #21- Water Source, Safe, Hot & Cold • #22- Sewage and Waste Disposal

28. Critical Item Review • #24- Cross-Connection, Back Siphonage, Backflow • #25- Number, Convenience, Design, Installed Toilet and Handwash Facilities • #28- Insects/Rodents- No Birds, Turtles, other Animals

29. Critical Item Review • #33- Toxic Items Properly Stored, Labeled, used • #36- Compliance w/ Variance, Specialized Process, and HACCP Plan • #37- Pasteurized Foods Used; Prohibited Foods Not Offered • #38- Consumer Advisory Provided For Raw Or Undercooked Food

30. Take a short break

31. Question And Answer • Do you have to keep a sample of food served for breakfast and lunch? How many days do you keep it before discarding? • If a food hasn’t been opened but has an expired date do you have to throw it out if it is still good? • We grind cheese for our chef salads, can we only keep it for 7 days? • Can unused gallons of BBQ sauce, ketchup, mayo, etc. only be kept in fridge for 7 days? • When does the 4 hours begin? • Hair nets vs. visors? • Lids on garbage cans? • Cook temps and hold temps? • Dates on frozen foods?

32. Food Safety: What you DON’t know, CAN hurt you!

33. Myth 1 If it tastes O.K., it's safe to eat.

34. Smell Sight Taste Fact 1 Don’t counton these to tell you ifa food issafe to eat!

35. Estimates of foodborne illnesses in the U.S. each year -48 million people become ill -128,000 people hospitalized 3,000people die

36. OOPS! Myth 2 If you get sick from eating a food, it was from the last food you ate.

37. Fact 2 It can take ½ hour to6 weeks to become sick from unsafe foods.

38. You usually feel OK immediately after eating and become sick later.

39. Myth 3 The worst that could happen to you with a foodborne illness is an upset stomach.

40. Upset stomach OOPS! Dehydration(sometimes severe) Fact 3 Diarrhea Fever

41. Meningitis Death Less Common, but possible severe conditions Paralysis

42. Myth 4 • If I’ve never been sick from the food I prepare, I don’t need to worry about feeding it to others.

43. Fact 4 Some people have a greater risk for foodborne illnesses. A food you can safely eat might make others sick. Is the food safefor everyone at the table?

44. Infants Young children andolder adults Pregnantwomen People with weakened immunesystems and individuals withcertain chronic diseases People with a higher risk for foodborne illness

45. Myth 5 • People never used to get sick from their food.

46. Fact 5 • Many incidents of foodborne illness went undetected in the past.

47. Myth 6 • As long as Ileft the lid on a food that has set out too long, it is safe to eat.

48. Fact 6 Though food may be safe after cooking, it may not be safe later. Just one bacteria in the food can double in 20 minutes!

49. How many bacteria will grow from one bacterialeft at room temperature 7 hours?

50. 2,097,152!