1 november 2006 reducing foodborne illness risk factors in food service and retail establishments
TRANSCRIPT
1
November 2006
Reducing Foodborne Illness Reducing Foodborne Illness Risk Factors in Food Service Risk Factors in Food Service and Retail Establishmentsand Retail Establishments
Reducing Foodborne Illness Reducing Foodborne Illness Risk Factors in Food Service Risk Factors in Food Service and Retail Establishmentsand Retail Establishments
2
Agency initiative to provide information about risk factors insufficiently controlled in: Institutions Restaurants Retail food
Introduction
3
Introduction
To remind operators and regulators about safe practices used to control risk factors.
4
Introduction
The following slides contain “food safety messages” provided for use in foodservice, retail food stores and retail regulatory programs for training, refresher sessions and inspection related activities.
5
Introduction These “food safety messages” were adapted
from the findings of the FDA 2004 report on the occurrence of foodborne illness risk factors and those most commonly found to be out of compliance in nine (hospitals, nursing homes, elementary schools, fast food and full service restaurants, deli’s, meat and poultry, seafood and produce) facility types.
6
Introduction
These “food safety messages” also include recommendations that were created based on guidance in the FDA Food Code 2005.
7
Institutions
Hospitals and Nursing Homes Elementary Schools
Risk factors needing priority attention
Recommendations Summary
8
Risk factors needing priority attention
Hospitals and Nursing Home Improper Holding, Time and
Temperature Contaminated Equipment Poor Personal Hygiene
Schools Improper hot and cold holding
Date marking
9
Recommendations
Regulators Provide
Policy Technical training Operator guidance Operator compliance evaluation
10
Recommendations
Operators Provide
Procedures Staff training Monitoring Corrective action
11
Recommendations
Hospitals and Nursing Homes Cool foods from 135°F to 70 °F in 2
hours and then to 41°F in a total of 6 hours.
Hold Potentially Hazardous Foods (PHF) /Time-Temperature Control For Safety (TCS) Food cold at 41°F or below
12
Recommendations
Hospitals and Nursing Homes Hold hot food at 135°F or above If held for more than 24 hours, date mark
ready-to-eat, Potentially Hazardous Foods (PHF) /Time-Temperature Control For Safety (TCS) Food
Discard after 7 days if held at 41°F; and after 4 days if held at 45°F
13
Recommendations
Hospitals and Nursing Homes Clean and sanitize surfaces, equipment
and utensils Keep raw animal food separate from
ready-to-eat foods Train employees and enforce a good
personal hygiene program Promote hand washing Exclude ill workers
14
Recommendations
Elementary Schools Holding, Time and Temperature
Keep hot foods at 135°F or above Pre-heat steam table, soup warmers,
etc. before adding food Reheat leftovers quickly to 165°F (in
less than 2 hours) Reheat commercially prepared foods
in intact packages to 135°F
15
Recommendations
Elementary Schools Holding, Time and Temperature
Keep cold foods at 41°F or colder Provide all hot and cold holding units with
thermometers Cool hot foods from 135°F to 70° in 2
hours and then to 41°F in a total of 6 hours
Cool foods made from room temperature ingredients (canned tuna, bean salad, etc.) to 41°F in 4 hours
16
Recommendations
Elementary Schools Date mark ready-to-eat, Potentially
Hazardous Food (PHF) /Time-Temperature Control For Safety (TCS) Food
If prepared on-site and held more than 24 hours
If commercially processed, date mark when opened
17
Recommendations
Elementary Schools Date mark ready-to-eat, Potentially
Hazardous Food (PHF) /Time-Temperature Control For Safety (TCS) Food
Discard after 7 days if held at 41°F Discard after 4 days if held at 45°F
18
Summary
Institutional Food Service Review impact areas Practice safe procedures Provide training Monitor compliance Adhere to safe practices like those in
the 2005 FDA Food Code
19
Restaurants
Full Service Risk factors needing priority
attention Recommendations Summary
20
Risk factors needing priority attention
Full Service Improper Holding, Time and
Temperature Improper cooling Potentially Hazardous
Food (PHF) / Time-Temperature Control for Safety (TCS) Food
Poor Personal Hygiene Improper hand washing
21
Risk factors needing priority attention
Full Service Improper Holding, Time and
Temperature Improper Cooling
• Failure to cool food properly is unsafe and can allow bacteria to grow
• Poor cooling practices in your establishment can lead to foodborne illness for your customers
22
Risk factors needing priority attention
Full Service Poor Personal Hygiene
Improper Hand washing• Failure to wash hands properly is unsafe and
can contribute to the spread of viruses• Poor hand washing practices in your
establishment can lead to customer illness• Improper hand washing is a leading risk factor
for foodborne illness commonly found to be out of control
23
Recommendations for Operators
Full Service Implement standard operating procedures for
cooling Pay special attention to large food items
such as turkeys, roasts, soups, sauces, chili, refried beans and rice
Use safe methods that work best for the foods you are cooling: reducing the quantity, using an ice bath and stirring, using commercial equipment like a blast chiller
24
Recommendations for Operators
Full Service Implement corrective action procedures
when cooling practices are not followed Make sure employees understand when
to apply corrective action Advise employees of the different options
for corrective action such as discarding or reheating
25
Recommendations for Operators
Full Service Document the corrective action and
prevent the problem from reoccurring Avoid the need to cool large batches
by preparing smaller batches Include a cooling step in your recipes
26
Recommendations for Operators
Full Service Implement monitoring procedures Monitoring provides a way to identify
when there is loss of control of the cooling process
27
Recommendations for Operators
Full Service Monitoring procedures should
include: what you will monitor how you will monitor when and how often who is the person responsible for the
monitoring
28
Recommendations for Operators
Full Service Conduct ongoing verification
Verify to ensure that the procedures related to cooling are being carried out properly
• Observe tasks related to cooling and monitoring activities
• Review monitoring records and check frequency, accuracy and consistency
29
Recommendation for Operators
Full Service Hand washing
Establish a hand washing standard operating procedure (SOP)
Provide interactive employee training Conduct follow-up training as needed Emphasize the importance of hand washing Evaluate hand sink placement
30
Recommendation for Operators
Full Service Hand washing
Keep hands and arms clean, and wash: • during food preparation as often as
necessary to remove soil• when switching between working with
raw food and working with ready-to-eat food
• after touching anything that can contaminate hands
31
Recommendation for Operators
Full Service Hand washing
Keep hands and arms clean, and wash: • after touching bare body parts• after using the toilet • after touching soiled equipment or
utensils • before putting on gloves to work with
food
32
Recommendations for Operators
Full Service Provide detailed training for employees Train employees in their specific roles
for the success of your food safety program
Give the employees the necessary tools and knowledge needed to be successful
33
Recommendations for Regulators
Full Service Maintain an open dialog with operators Understand the establishment’s training
program During inspections include time to
observe hand washing behaviors Target long term behavior change
34
Recommendations for Regulators
Full Service Verify hand wash sink use and placement Role model “Good Practices” Take corrective action and conduct training
demonstrations when improper hand washing is observed
35
Recommendations for Regulators
Full Service When arranging an inspection
visit: It is important to have an
understanding of a facility’s operation and to consider the processing schedule.
36
Recommendations for Regulators
Full Service Establish Inspection Priorities for Cooling
Flex hours to accommodate verification of cooling practices
Take corrective action during inspection
37
Recommendations for Regulators
Full ServiceEstablish solution for long term
controlMaintain an open dialog with
operatorsUnderstand the operation
procedures and employee training programs
38
Summary
Restaurants Full Service
• Implement standard operating procedures (SOP’s) for hand washing and cooling
• Conduct interactive employee training• Monitor • Verify safe procedures • Take Corrective action
39
Restaurants
Fast Food Risk factors that need extra attention Safe Practices Summary
40
Risk Factors that need extra attention
Fast Food Improper Holding, Time and
Temperature Poor Personal Hygiene Chemicals
41
Recommendations
Fast Food Holding, Time and Temperature
Date mark ready-to-eat, Potentially Hazardous Food (PHF) Time/Temperature Control For Safety (TCS) Food
If prepared on-site and held more than 24 hours
42
Recommendations
Fast Food Holding, Time and Temperature
If commercially processed, date mark when opened
Discard after 7 days if held at 41°F Discard after 4 days if held at 45°F
43
Recommendations
Fast Food Holding, Time and Temperature
Ensure foods that require refrigeration are maintained at 41°F or below
Maintain hot food at 135°F or above
44
Recommendations
Hard Cooked Eggs
Fast FoodDate Marking
45
Recommendations Fast Food
Date Marking
Cooked Noodles
46
Recommendations
Fast Food Personal Hygiene
Keep hands and arms clean and wash: • during food preparation as often as
necessary to remove soil• when switching between working with
raw food and working with ready-to-eat food
• after touching anything that can contaminate hands
47
Recommendations
Fast Food Personal Hygiene
Keep hands and arms clean and wash: • after touching bare body parts• using the toilet • after touching soiled equipment or utensils• before putting on gloves to work with food
Practice no bare hand contact when handling ready-to-eat foods
48
Recommendations
Fast Food
Single-Use Gloves for Salad Preparation
49
Recommendations
Fast Food Chemicals
Ensure that chemicals are clearly labeled
Store chemicals separate from food Use chemicals for the intended use Do not mix any chemical with another
chemical
50
Recommendations Fast Food
Chemicals Proper labeling and storage
51
Summary Restaurants
Fast Food Review the risk factors that need extra
attention Follow safe practices to ensure proper
Holding, Time and Temperature of Potentially Hazardous Food (PHF) Time/Temperature Control For Safety (TCS) Food
52
Summary
Restaurants Fast Food
Wash hands regularly and as needed
Practice no bare hand contact when handling ready-to eat foods
Ensure the proper usage, storage and labeling of all chemicals
53
Retail Food Stores
Departments Deli Meat and Poultry Seafood Produce
Risk factors needing extra attention Safe practices Summary
54
Risk factors needing extra attention
Deli Departments Improper Holding, Time and Temperature Poor Personal Hygiene Prevention from Contamination
55
Recommendations
Deli Departments Holding Time, Temperature
Date mark ready-to-eat, Potentially Hazardous Food (PHF) Time/Temperature Control For Safety Food (TCS).
If prepared on-site and held more than 24 hours
If commercially processed, date mark when opened
56
Recommendations
Deli Departments Holding Time, Temperature
Discard after 7 days if held at 41°F Discard after 4 days if held at 45°F Hold food that requires refrigeration cold at
41°F or below
57
Recommendations
Deli Departments Personal Hygiene
Make certain that food workers wash their hands properly, adequately and as necessary
• Keep hands and arms clean and wash: • during food preparation as often as necessary
to remove soil• when switching between working with raw food
and working with ready-to-eat food• after touching anything that can contaminate
hands
58
Recommendations
Deli Departments Personal Hygiene
Keep hands and arms clean and wash: • after touching bare body parts• using the toilet • after touching soiled equipment or utensils• before putting on gloves to work with food
59
Recommendations
Deli Departments Personal Hygiene
• Have hand washing sinks convenient and accessible for use
• Have hand washing sinks stocked with soap, single-use towels or drying device
60
Recommendations Deli Departments
Personal Hygiene
Accessible hand wash sink
61
Recommendations Deli Departments
Personal Hygiene
Hand wash signage
62
Recommendations Deli Departments
Protection from Contamination Avoid Sources of Contamination
Blood from meat Blood from meat
63
Recommendations
Deli Departments Protection from Contamination
Be sure that all food contact surfaces are clean and sanitized before use, between use, and as needed
64
Summary
Deli Departments Follow safe practices for holding time,
temperature Ensure proper hand washing and that
hand sinks are accessible and fully stocked
Protect food from contamination
65
Risk factors needing extra attention
Meat and Poultry Departments Improper time, and temperature Prevention from contamination Poor personal hygiene Chemical
66
Recommendations
Meat and Poultry Departments Ensure proper temperatures
Keep food cold for safety and an enhanced shelf life
Maintain food 41º F or below in storage and while on display
Keep frozen food frozen Keep hot food at 135°F or above
67
Recommendations
Meat and Poultry Departments Date marking
Label all ready-to-eat foods and food products that are prepared on the premises or that are commercially produced and held for more than 24 hours with a disposal date as described in the FDA Food Code.
68
Recommendations
Meat and Poultry Departments Prevention from contamination
Keep all areas clean and sanitized Clean and sanitize food contact surfaces
and utensils frequently
69
Recommendations
Meat and Poultry Departments Prevention from contamination
Clean and sanitize all food contact surfaces and equipment especially after changing from poultry to red meat
Watch for buildup beneath cutting table top surfaces and on other equipment
70
Recommendations
Meat and Poultry Departments Chemical
Avoid chemical hazards Keep all sanitizers, pesticides and other
chemicals separate from food Identify chemicals with a legible label Use chemicals only as directed by the
manufacturer’s label
71
Recommendations
Meat and Poultry Departments Personal Hygiene
Wash your hands frequently and after any change in operations
• Keep hands and arms clean and wash: • during food preparation as often as
necessary to remove soil• when switching between working with raw
food and working with ready-to-eat food• after touching anything that can contaminate
hands
72
Recommendations
Personal Hygiene Keep hands and arms clean and wash:
• after touching bare body parts• using the toilet • after touching soiled equipment or utensils• before putting on gloves to work with food
Wear proper attire including hair restraints and protective garment covers such as coats
73
Summary
Meat and Poultry Departments Follow the safe practices to
ensure that proper time and temperature is maintained when handling meat and poultry
Take measures to protect food from contamination
74
Summary
Meat and Poultry Departments Make sure that employees have good
personal hygiene at all times and wash hands regularly especially in between handling raw poultry and red meat
Make sure that all chemicals are properly stored, labeled and always follow the manufacturers instructions for use
75
Risk factors needing extra attention
Seafood Departments Improper holding, time and
temperature Prevention from contamination Poor personal hygiene Food from unsafe source
76
Recommendations
Seafood Departments Holding Time and Temperature
Date mark open containers of commercially-processed , ready-to-eat, Potentially Hazardous Foods (PHF) Time /Temperature Control For Safety Food (TCS) and ready-to-eat, PHF/TCS prepared on site
Maintain cold holding temperatures for PHF/TCS at 41°F or below
77
Recommendations
Seafood Departments Holding Time and Temperature
Discard ready-to-eat, PHF/TCS as required for date marking
78
Recommendations Seafood Departments
Date Marking
Food Product Date Marked
79
Recommendations Seafood Departments
Prevention from Contamination Properly clean and sanitize all food contact
surfaces and utensils
3 compartment sink3 compartment sink
80
Recommendations
Seafood Departments Prevention from Contamination
Separate raw animal foods from ready-to-eat foods and from other raw animal
foods
81
Recommendations Seafood Departments
Personal Hygiene Wash your hands often, especially after
handling raw animal foods, using the restroom, or handling soiled equipment
Hand washingHand washing
82
Recommendations
Seafood Departments Personal Hygiene
Make sure all hand wash sinks are supplied with soap and single use towels or hand drying devices
83
Recommendations
Seafood Departments Food from Unsafe Sources
Make sure that all food items are purchased from approved sources such as licensed seafood processors or vendors
84
Recommendations
Seafood Departments Food from Unsafe Sources
Keep and maintain shell stock tags for 90 days from the dates of harvest
Shellstock tagShellstock tag
85
Recommendations
Seafood Departments Chemical
Make sure all spray bottles or chemical storage containers are properly identified
Keep all cleaners, sanitizers or other chemicals in the seafood department or market properly stored
86
Recommendations
Seafood, Seafood Departments Chemical
Make sure to use cleaners or other chemicals as intended
Always read the label for chemical type and instructions for use
87
Summary
Seafood Departments Keep seafood at proper temperatures. Use good sanitation practices Wash your hands often
88
Summary
Seafood Departments Store seafood properly to prevent
contamination Purchase seafood from approved
sources Maintain shell stock tags
89
Risk factors needing extra attention
Produce Departments Improper holding, time and temperature Poor personal hygiene
90
Recommendations Produce Departments
Holding, time and temperature Hold Potentially Hazardous Food (PHF)
Time/Temperature Control For Safety (TCS)
Food at 41º or below
Cut melons Sprouts
91
Recommendations Produce Departments
Holding, time and temperature Hold Potentially Hazardous Food (PHF)
Time/Temperature Control For Safety (TCS) Food at 41º or below
salad bar
92
Recommendations
Produce Departments Holding, time and temperature
Use proper storage to reduce the chances of customers becoming ill after eating foods
93
Recommendations
Produce Departments Holding, time and temperature
Pay special attention to cut melon, sprouts, and salad bar items that need refrigeration because microorganisms can grow and multiply easiest in these kinds of foods
94
Recommendations
Produce Departments Holding, time and temperature
Check refrigeration on a frequent basis to ensure that it is working properly and holding food at 41°F or below
Chill whole fruits before cutting or slicing Make sure that ice levels are adequate and
checked regularly when using ice to hold cut melon
95
Recommendations
Produce Departments Holding, time and temperature
Pre-chill unopened cans or jars of food products that will be served on the salad bar
Make sure that Potentially Hazardous Food (PHF) Time/Temperature Control For Safety (TCS) Food that are displayed on “reduced for quick sale” rack are at held at 41°F or below
96
Recommendations
Produce Departments Holding, time and temperature
Use a thermometer and check the temperatures of Potentially Hazardous Food (PHF)/ Time-Temperature Control For Safety (TCS) Food in your produce department
97
Recommendations
Produce Departments Personal Hygiene
Make sure to wash your hands before handling produce
Use the designated hand washing sink
98
Summary
Produce Departments Maintain food at the proper temperature Wash hands properly and as often as
needed: Refer to Chapter 2 in the 2005 FDA Food 2-3
Personal Cleanliness 2-301.14 When to Wash
99
References FDA Report in the Occurrence of Foodborne
Illness Risk Factors in Selected Institutional Food Service, Restaurant and Retail Food Store Facility Types (2004) www.cfsan.fda.gov/~dms/retrsk2.html
Food Code, U.S Public Health Service, Food and Drug Administration, 2005 http://www.cfsan.fda.gov/~dms/fc05-toc.html
100
FDA Contacts
FDA Regional
Food Specialists
Retail Food Protection TeamCenter for Food Safety and Applied NutritionFood & Drug AdministrationCollege Park, MDPH: 301-436-2350Email: [email protected]