Food Code Review. Food Code Review. Food Code Changes & Review OBJECTIVES

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1 Food Code Review Office of LTC Facilities Licensure Unit Division of Public Health Eve Lewis Administrator or Dan Taylor Training Coordinator or Food Code Review Combining Federal Food Code & Nebraska Pure Food Act Copies on line Public Health Assurance - Troy Huffman, Food Safety Evaluation Officer Food Code Changes & Review OBJECTIVES Food Code Review Goal To Keep Food Safe Prevent Food Borne Illness Review ALF Survey Protocols Pgs 8 10 (6/26/07) Identify critical items Discuss Resources staff training and procedures 3 1

2 4 Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill 325,000 hospitalizations 5,000 people die 5 Signs and symptoms Upset stomach Fever Diarrhea Vomiting Dehydration (sometimes severe) 6 2

3 Don t count on these to test for food safety! Sight Smell Taste 7 Even IF tasting would tell Why risk getting sick? A tiny taste may not protect you as few as 10 bacteria could cause some foodborne illnesses! 8 Key recommendations for food safety The 2005 USDA Dietary Guidelines give five Key Recommendations for food safety. Source: 3

4 Number 1: CLEAN Clean hands, food-contact surfaces, fruits and vegetables. Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods. 10 Wash your hands! Hand washing is the most effective way to stop the spread of illness. 11 CODE REQUIREMENT!!! NO JEWLERY! Bracelets Watches Medical ID Bracelets Rings EXCEPTION - Single band with no stones is allowed NO nail polish or fake nails NO bare hand contact with ANY ready to eat food. Must have a second barrier between you and the food Tongs or Gloves 12 4

5 Wash hands after Using bathroom or changing diapers Handling pets Sneezing, blowing nose & coughing AND before... Touching a cut or open sore Handling food 13 Clean during food preparation Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food and before going on to the next. 14 Dirty dishcloths spread bacteria Wet or damp dishcloths are ideal environments for bacterial growth. ALWAYS store dishcloths in mild sanitizer when not in use. There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are worst offenders. ~ research by Dr. Charles Gerba 15 5

6 Number 2: SEPARATE Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods. 16 Use different cutting boards Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood. 17 Use clean surfaces for different steps NEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has been re-sanitized. 18 6

7 DANGER ZONE Bacteria multiply rapidly between 40 and 135 degrees F. 19 Number 3: COOK Cook foods to a safe temperature to kill microorganisms. 20 Chicken and turkey Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legs and thighs, etc.) to 165 degrees F. 21 7

8 Pork, egg dishes, hamburger & ground meats Cook egg dishes, hamburger and ground meats to 155 degrees F. Cook poultry, soups, casseroles to 165 degrees F. 22 Beef, lamb & veal steaks Cook beef, lamb and veal steaks and roasts to 145 degrees F for medium doneness 23 You can t stick a thermometer into a scrambled or fried egg. How do you know when they re done? Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny. 24 8

9 Leftovers Reheat leftovers to 165F is reached. Must happen in 2 hrs or less. 25 Information about using food thermometers, visit this Web site 26 Which ground beef patty is cooked to a safe internal temperature? Source: United States Department of Agriculture/Food Safety & Inspection Service

10 This IS a safely cooked hamburger, cooked to an internal temperature of 155f, even though it's pink inside. This is NOT a safely cooked hamburger. Though brown inside, it s undercooked. Research shows some ground beef patties look done at temperatures as low as 135f. Source: United States Department of Agriculture/Food Safety & Inspection Service 28 Number 4: CHILL Chill (refrigerate) PHFs promptly and defrost foods properly two hrs six total hrs 29 A multiplication quiz Bacteria numbers can double in 20 minutes! How many will grow from 1 BACTERIA left at room temperature 7 hours? 30 10

11 Answer: 2,097,152! Refrigerate foods ASAP!!!!! 31 How to be cool part 1 Cool food in shallow containers. Limit depth of food to 2 inches or less. Place very hot foods on a rack at room temperature for about 20 minutes before refrigeration/freezing. 32 COOLING REQUIREMENT!!! Foods MUST be cooled to 40F from 135F 6 total hrs or less 135f to 70f still MUST happen in 2 hrs Example took 30 min.. You have 5 hrs 30 min to get down to 40 Potentially Hazardous foods

12 How to be cool part 2 Refrigerate/freeze foods while they re still warm. ( in 6 hrs) Leave container uncovered until the food has cooled. 34 Monitor refrigerator temperatures Place thermometer in an easy-to-read location. Record temps regularly at least once a day. 35 The THAW LAW Plan ahead to defrost foods. The best way to thaw perishable foods is in the refrigerator

13 When to leave your leftovers Refrigerated leftovers may become unsafe within 3 to 4 days. If in doubt, toss it out! 37 Marking REQUIREMENT!!! Date Marking!!!!!!! Consumed or discard within: 7 days if held at 41F 4 days if held at 45-41F NO LONGER for the following Processor made Deli Salad Potato, Egg, Ham, Macaroni, Seafood etc Cheeses/Milk products Hard/Semi Hard (made with pasteurized milk)» Parmesan, Cheddar, Blue, Monterey Jack» Mozzarella - CONSIDERED SOFT!! Date Mark!!! Milk, Buttermilk, Sour Cream, Yogurt 38 Number 5: Food safety for food groups 39 13

14 Wash Produce! Bacteria on the outside of fruits can be transferred to the inside when the fruit is peeled or cut. Wash fruits such as cantaloupe and other melons under running water. 40 Handling fruits & vegetables Cover and refrigerate cut/peeled fruits and vegetables. TOSS cut/peeled fresh produce if left at room temperature longer than TWO hours. 41 Read labels Read labels on bagged produce to determine if it is ready-to-eat. Ready-to-eat, prewashed, bagged produce: use without further washing. Keep refrigerated and observe the use-by date

15 Dairy products 43 Dairy do s and don ts NO raw (unpasteurized) milk or milk products such as some soft cheeses. Refrigerate dairy foods promptly. Discard dairy foods left at room temperature for more than two hours even if they look and smell good. Do NOT drink milk directly from the carton. 44 Remember: 45 15

16 46 Critical Items* Construction Standards Back flow prevention Drinking water hoses Kitchen Sanitation Deep clean vs surface clean Equipment Maintenance 47 Staffing Health Resources Training Food Code Finale 48 16

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