5 Days 11,511 Meals. D Amico Catering at the RNC. D Amico & Partners. Copyright August 31, September 1 September 4, 2008

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1 5 Days 11,511 Meals D Amico Catering at the RNC August 31, September 1 September 4, 2008 D Amico & Partners Established family owned business since mid-1980 s in the Twin Cities Full service restaurants: 4 D Amico & Sons Italian Delis: 11 Catering kitchens 4 Daily catering locations: 2 Commissaries: 2 1

2 D Amico s early commitment to food safety 1990 s: contracted with Minneapolis EH for food manager certification classes for key food prep staff 2005: contracted with food safety consultant to perform critical violation inspections, provide continuing training and certification classes Improvement of practices: 1. Date marking 2. Cooling process and documentation 3. Available illness log 4. Labeling chemical bottles 5. Personal beverage storage 6. Daily temp logs RNC lengthy bidding process Only 4 caterers were chosen to be at Xcel Energy Center Final choices not made until late spring Other venues booked earlier, but numbers and menus were fluid, making it difficult to order food ahead 2

3 Meeting training needs Ramsey County Earliest training in April, 2008 Trial program with D Amico City of Minneapolis Summer, 2008 FDA ALERT Training ALERT Security Training Assure supplies from safe sources Look after security of ingredients Know you Employees Ability to provide Reports about the security Who to notify if there s a Threat Meeting training needs FDA At request of D Amico two days before the event Prep staff and key service people attended 3

4 Changes in operations 1. New security Locking kitchen Locking coolers/re-key all 2. Glove policy for RTE foods Not required in MN food code 3. Additional food temp monitoring Changes Continuous monitoring and security of food delivered to prep kitchens and to Xcel 5. Additional refrigeration for Xcel and at catering kitchens Changes Portable hand sinks for Xcel 7. NO vacations!! 4

5 Advance communication 8. Initiated communication with St. Paul and Minneapolis Environmental Health, and the FDA: Food temps would be monitored at prep kitchen and at site Food would never be left unattended Advance communication. Buffets monitored continuously Delivery personnel accompanied Kitchen access monitored Advance communication. Repeat hand washing training No bare hand contact Calibrated thermometers 5

6 Additional Refrigeration Long Days of Food Prep Prep started at 6 a.m. and went to 11 p.m. Other staff worked hours FDA continuous presence for 10 hours at the Metropolitan catering kitchen Times varied at other locations FDA staff paired with St. Paul staff 6

7 Orders for the day Prep for on-site cooking Prep for on-site reheat 7

8 Ready-to-eat 8

9 Cook step Cooling step 1 Cooling step 1 9

10 Cooling step 2 First time/temp check Second time/temp check 10

11 Third time/temp check Cooled foods loaded into the smaller delivery truck. and transferred to reefer 11

12 And both trucks locked Truck temperature remained steady throughout the event at 35.2F Staff was called from other D Amico locations. 12

13 as well as students from the local tech institute Batch prep and cooling continued Assembly line batch prep 13

14 Salad assembly in the walk-in FDA monitors and assists Gustav causes change in plans 14

15 Food was donated Food was discarded Some food was frozen Even the cookies were donated 15

16 Delivery inspections--security D Amico truck loaded at 2 a.m. Security check just outside perimeter Driver exit cab security inspect seats, interior padding and panels Lift hood and inspect engine Delivery inspections--security Open back and inspect food (with dogs) Inspect undercarriage Escort to Xcel Time constrictions 16

17 Vehicle security at Xcel Loading dock constantly monitored Unattended vehicles received immediate attention and follow-up from FDA and FBI Lighting on dock was poor No cell phone communication 17

18 Catering Service at Xcel Laundry conversion for service staff Xcel ran electrical for sinks, cold & hot hold Prep kitchen at Xcel 18

19 Tracking the food Destination, time of service, temp requirements Double checked by service staff Tracking each day s events Continuing flow of the noodles: 19

20 No knives and forks.. Sushi was a hot item! D Amico outsourced the sushi Just spoons or fingers, please! Single portions were served by service staff 20

21 Service staff also had extra training 21

22 At the end of a long day--- bodies were tired... Gloves were discarded. 22

23 Food was served Thousands ate safely D Amico s Food Safety Initiatives Sent teams to trainings offered by County and City Worked with consultant for pre-event inspections who developed specific written policies pertaining to the RNC 23

24 D Amico Food safety initiatives.. Requested on-site FDA training Evaluated refrigeration needs in advance and planned accordingly Provided plenty of back-up equipment D Amico food safety initiatives Enhanced cooling procedures to limit stress on walk-in cooler Initiated new security steps Outsourced sushi (chef visited source) D Amico food safety initiatives Kept diligent time/temp logs Same PIC at Xcel every day, all day Gloves everywhere 24

25 A Partnership for Safe Food For the regulatory: Offer training well in advance. Go to them if necessary. Discuss refrigeration needs in advance. Reefers run in short supply at the date gets closer. Partnership for Safe Food Meet with caterers in advance to discuss menu Have knowledge about how food is prepared flow it No shifts for regulatory personnel at event Partnership for Safe Food Resolve jurisdictional issues Use risk based inspections Be consistent across jurisdictions in message and goals 25

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29 His party didn t have a great platform 29

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32 Contacts Damico Catering Executive Chef Mike Sneen Food Safety Consultant Bette Packer REHS