PENNSYLVANIA DEPARTMENT OF AGRICULTURE

Dr. Lydia Johnson

MEASURING THE FOOD SAFETY OF YOUR SCHOOL FOOD OPERATION

Chapter 1 An Overview

Chapter 2 The Inspection

Chapter 3 Food Borne Illness: Causes and Prevention

Chapter 4 Safe Purchasing, Storage, Preparation and Service

Chapter 5 Good Practice

Chapter 6: Conclusions

AN OVERVIEW

CHAPTER 1

An Overview

The Pennsylvania Department of Agricultures Role in the Process:

Regulatory & Education

THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE BUREAU OF FOOD SAFETY &

LABS

The Bureau has four divisions: Food SafetyMilk SanitationLaboratory ServicesEggs, Fruits & Vegetables.

THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE

• Approximately 29,740 public eating and drinking place facilities are licensed and require yearly inspections under Act 369, Public Eating & Drinking Places.

• An additional 2500 re-inspections are conducted yearly on non-compliant facilities.

• 370 Organized camps licensed by the PA

• 2,842 schools are inspected by Food Sanitarians, and are required under USDA regulations to have two inspections per year; resulting in 5,684 inspections required yearly.

• 300 Summer Food Service Sites (for children) through the PA DOE are inspected yearly.

THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE BUREAU OF FOOD SAFETY &

LABS

• Quarterly inspections of the 98 certified shellfish facilities – 396 yearly - are conducted to allow for interstate shipment.

• Approximately 4500 frozen dessert licenses are issued and Food Sanitarians conduct inspections on an “as needed” basis when firms have non-compliant microbiological counts and has averaged 1500 per year in recent years.

• Food Sanitarians investigate food vehicle accidents related to food, and average 100 per year. Emergency situations, such as floods, fires, or water potability, are investigated and average 500 inspections yearly.

• In calendar year 2007, the Division ordered 200 closures of food facilities, and had food disposals of over 1,400,000 lbs of food valued at nearly $900,000.

• The Division performs investigative inspections of food safety consumer complaints and all reported potential food-borne illnesses averaging approximately 1250 yearly.

Schools Include High Risk Population

Currently, 20-25 percent of the population is in a high-risk category (i.e., young, older, pregnant, immune-compromised)

Young children and infants are at a higher risk for food-borne illness and disease because their immune systems have not fully developed to protect them from harmful bacteria and viruses.

We’ve never made anyone sick!

But we’ve ALWAYS done it this way!

Food Borne Illnesses

EACH YEAR IN THE UNITED STATES:

76 Million Foodborne Illnesses325,000 Hospitalizations5,000 Deaths

CHAPTER 2

THE PDA INSPECTION REPORT

Food Facility Inspection Report

PENNSYLVANIA DEPARTMENT OF AGRICULTURE2301 N CAMERON ST HARRISBURG, PA 17110Phone: (717) 787-4737

No. of Risk Factor/Intervention Violations  1 Date 01/08/200

8

No. of Repeat Risk Factor/Intervention Violations  0Time

In 09:00 AM

Overall Compliance Status   INTime Out 

10:30 PMFood Facility Address

29 COMFORT INN LN City/StateMILL HALL, PA

Zip Code17751-9097

Telephone(570) 726-49

Registration #R038280

Owner Purpose of InspectionRegular

License TypePermanent E&D

Risk CategoryHigh

PDA INSPECTION REPORT

• Risk factors are improper practices or procedures identified as the most prevalent contributing factors of food-borne illness or injury. Public Health Interventions are control measures to prevent food-borne illness or injury. (first 27 items)

PDA INSPECTION REPORT

• FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

• IN=in compliance    • OUT=not in compliance    • N/O=not observed   • N/A=not applicable   • COS=corrected on-site during inspection    • R=repeat violation

PDA INSPECTION REPORT

Demonstration of Knowledge• Certification by accredited program, compliance

with Code, or correct responsesEmployee Health • Management awareness; policy present• Proper use of reporting; restriction & exclusionGood Hygienic Practices• Proper eating, tasting, drinking, or tobacco use• No discharge from eyes, nose, and mouth

PDA INSPECTION REPORT

Preventing Contamination by Hazards Hands clean & properly washed No bare hand contact with RTE foods or

approved alternate method properly followed

Adequate hand-washing facilities supplied & accessible

PDA INSPECTION REPORT

Approved Source Food obtained from approved source Food received at proper temperature Food in good condition, safe, &

unadulterated Required records available: shell-stock tags,

parasite destruction

PDA INSPECTION REPORT

Protection From Contamination

• Food separated & protected

• Food-contact surfaces: cleaned & sanitized

• Proper disposition of returned, previously served, reconditioned, & unsafe food

PDA INSPECTION REPORT

Potentially Hazardous Food Time/Temperature Proper cooking time & temperature

Proper reheating procedures for hot holding Proper cooling time & temperature Proper hot holding temperature Proper cold holding temperature Proper date marking & disposition Time as a public health control; procedures & record

PDA INSPECTION REPORT

Consumer AdvisoryConsumer advisory provided for raw or undercooked foods

Highly Susceptible Population Pasteurized foods used; prohibited foods not offered

Chemical Food additives: approved & properly usedToxic substances properly identified, stored & used

Conformance with Approved ProcedureCompliance with variance, specialized process, & HACCP plan

PDA INSPECTION REPORT

GOOD RETAIL PRACTICES

• Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.

PDA INSPECTION REPORT

Safe Food and Water

• Pasteurized eggs used where required  

• Water & ice from approved source  

• Variance obtained for specialized processing methods

PDA INSPECTION REPORT

Food Temperature Control

• Proper cooling methods used; adequate equipment for temperature control  

• Plant food properly cooked for hot holding  

• Approved thawing methods used  

• Thermometer provided & accurate

PDA INSPECTION REPORT

Food Identification

• Food properly labeled; original container

PDA INSPECTION REPORT

Prevention of Food Contamination• Insects, rodents & animals not present; no

unauthorized persons  • Contamination prevented during food

preparation, storage & display  • Personal cleanliness  • Wiping cloths: properly used & stored  • Washing fruit & vegetables

PDA INSPECTION REPORT

Proper Use of Utensils

• In-use utensils: properly stored  

• Utensils, equipment & linens: properly stored, dried & handled  

• Single-use & single-service articles: properly stored & used  

• Gloves used properly

PDA INSPECTION REPORT

Utensils, Equipment and Vending

• Food & non-food contact surfaces cleanable, properly designed, constructed, & used  

• Ware-washing facilities: installed, maintained, & used; test strips  

• Non-food contact surfaces clean

PDA INSPECTION REPORT

Physical Facilities• Hot & cold water available; adequate pressure  • Plumbing installed; proper backflow devices  • Sewage & waste water properly disposed  • Toilet facilities: properly constructed, supplied, &

cleaned  • Garbage & refuse properly disposed; facilities maintained  • Physical facilities installed, maintained, & clean  • Adequate ventilation & lighting; designated areas used

Chapter 3

FOOD-BORNE ILLNESS

Causes and Prevention

Foodborne Illness: Causes

Hazards: harmful substances that when found in food can cause foodborne illness

BiologicalChemical Physical

Chemical Hazards

Chemical

DetergentsDetergents

SanitizersSanitizers

PesticidesPesticides

Naturally occurring fish Naturally occurring fish or plants toxinsor plants toxins

MedicationsMedications

Chemical Hazards

• Original containers• Label and storage of chemicals• Usage of pesticides• Toxins

1. Do not use wild mushrooms2. Purchase fish & seafood from

approved vendors

Physical Hazards

Physical

Pests

Glass

Plastic

Toothpick

Metal

False fingernailsJewelry

Hair

Figure 2.1 Biological Hazards

Pathogens

Spoilage Organisms

Fungi

Parasites

Viruses

Bacteria

FoodborneIllness

Unpleasant smell and taste

Microorganisms

How Do They Get There?

Addedduring

handling

andFound

on

raw

foods

Biological Hazards

BiologicalBiological

BacteriaBacteria

VirusesViruses

ParasitesParasites

FungiFungi

BACTERIA

Bacterial SporesBacterial Spores

Bacterial ToxinsBacterial Toxins

Foodborne Pathogens

See Smell Taste

ood

• Proteins

• Carbohydrates

Bacteria require nutrients to grow

Figure 2.3 Bacterial Growth

If the temperature is right, 1 bacteria may become 68 billion bacteria within 12 hours

1 bacterium

20 minutes=

2 bacteria

40 minutes=

4 bacteria

4 hours=

4096 bacteria

8 hours=

17 million bacteria

12 hours=

68 billion bacteria

cidity

Neutral Alkaline |-----------------|--------------|--pH 0 pH 7 pH 14

Lemons/Limes1.8-2.4

Mayonnaise 3.8-4.0

Raw chicken 5.5-6.4

Egg yolks 6.0-6.3

Ham5.9-6.1

Acidic

PHFs > 4.6

ime

It takes both

for bacteria to grow:0 minutes = 1 bacterial cell

20 minutes = 2 bacterial cells

40 minutes = 4 bacterial cells

12 hours = > 68 billion cells

time & temperature

emperature

= above 41F to below 135F

Bacteria grow best in the TDZ

Keep food out of the TDZ

“Temperature Danger Zone”

oisture

Bacteria need to grow

moisture

xygenBacteria have different

requirements for growth

• Some need oxygen to grow• Some grow only when oxygen is absent• Some can grow with or without oxygen

oxygen

Stop Bacterial Growth

Timeand

Temperature

CONTROL

CONTROL CONTROL

CONTROL

Viruses

Need a living host

Parasites

Need a living host

Parasites

Microorganisms & Illness

Generally, as the number of microorganisms increase, the likelihood of illness increases

No m/o’s Thousands of m/o’s

Millions of m/o’s

Susceptible People

No m/o’s 10-100 m/o’s

10-100 m/o’s

As few as 10 - 100 microorganisms can make some people ill or very sick

How long does it take?

Depending on the type of foodborne illness, symptoms may occur within

½ hour to 50 days after ingesting the food

Infection

Intoxication

Toxin-mediated infection

Conditions That Lead to Foodborne Illness

Time-temperature abuse

Cross-contamination

Poor personal hygiene

Fungi

Mold & Yeast

CHAPTER 4:

Safe Purchasing, Storage, Preparation

and Service

Receiving Food

Liquid, frozen and dry eggs and egg products shall only be pasteurized.

Food packages should be in good condition (not ripped or open) and should protect the food so that it is not exposed to potential contaminants.

All food received into the kitchen should have the receiving temperature recorded on log sheets with date and time before storing.

All foods received should be visually checked for package integrity, insect and rodent activity before placement into storage.

Receiving Food

Refrigerated, potentially hazardous food (PHF) should be at 41F or below

when arriving at the kitchen.

If food is received from that main cafeteria and transported to a satellite school, PHF that is cooked and served hot to students should be 135F or above when arriving at the satellite schools.

Food that is labeled frozen and shipped frozen by a food processing plant should be frozen when it arrives at the kitchen.

When PHF arrives, check that the food does not show signs of previous temperature abuse (keeping food out of proper temperature for a period of time).

A Clean Kitchen

All food contact surfaces must be washed, rinsed and sanitized.

Wash: Wash dishes, utensils, cookware, cutting boards, appliances, equipment, and

cooking surfaces with hot, soapy water to remove visible soil.

A Clean Kitchen

Rinse: Thoroughly rinse off soap and film.Sanitize: Utilize an approved sanitizer, mixed

according to manufacturer direction and using the appropriate water temperature, to sanitize all equipment. Chlorine, Quaternary Ammonia, and Iodine are all approve food contact sanitizers. (See Sanitizing Equipment)

Drying: Air dry only. Do not wipe dry. Do not stack or wet net dishes.

Refrigeration

KEEP COLD FOODS AT 41F or BELOW! Immediately cool hot food leftovers at or below

41F. Place food in shallow containers or divide food into smaller containers to quickly cool foods. Covers are not necessary while cooling. Once cooled to 41F or below, then cover or wrap the product.

Store raw food products below cooked foods or foods that will not be cooked. Cover foods to help protect from cross-contamination.

Freezers

Freezers must be maintained such that foods remain in a frozen state. Frozen food should be placed in freezer storage immediately after

delivery and inspected if not being used that day. If the food is to be used or prepared that day, food should be kept frozen or refrigerated—not held at room temperature.

Place an easily visible thermometer in the freezer to record temperatures.

Remove food from freezer storage in quantities that can be used immediately.

Dry Storage

Dry storage areas should be well ventilated, well lit, clean and protected from pests and excessive heat and moisture.

60F to 70F is adequate for dry storage, however, 50F is ideal (with ideal humidity level of 50 % – 60 %).

Practice FIFO rotation of foods in storage.

CHAPTER 5:

Good Practice

Schools Include High Risk Population

If you are a school who serves children age 6 or below, you are serving a highly susceptible population of children. These are children who are more likely then the general population to acquire a food-borne illness. As such there are a few strict food safety rules that you must adhere to.

You may not use time (4 hr rule) in lieu of temperature for control of food. In other words, all food requiring temperature control must be kept about 135F or below 41F at all times.

Shell eggs may not be utilized. Only pasteurized egg may be used. Shell egg may be used if combined as an ingredient in another food, such as, cake, baked goods, etc…

Un-pasteurized juice may not be served. Undercooked or raw animal derived foods may not be served.

Example: ice cream made with raw egg, eggnog, sunny side up eggs, egg fortified beverages.

Raw seed sprouts may not be served.

Changing Trends in the Food System

In the past….Produced

Processed

Sold

Eaten

Today’s Trends in the Food System

Produced

Processed

Sold & Eaten

Prevent Cross-contamination

• Separate raw and RTE foods

• Use only food-grade containers to store, transport, or hold food

• Clean and sanitize all equipment

• Destroy pathogens to prevent cross- contamination

Prevention Tips:

Prevent cross-contamination of Microorganisms to food contact surfaces

1. Separate raw & cooked or RTE foods2. Keep all equipment & utensils clean & sanitized

Assure good personal hygiene:1. Proper hand washing2. Storage of personal belongings3. NO EATING in preparation areas

   (a)  Hand washing required. Food employees shall wash their hands as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms).

   (b)  Hand contact with ready-to-eat food. Except when washing fruits and vegetables as specified in § 46.285 (relating to washing raw fruits and vegetables) or when approved in accordance with subsection (d), food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment.

   (c)  Hand contact with food that is not ready-to-eat food. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.

§ 46.261.  Preventing contamination from food employees' hands.

   (a)  Single-use gloves. Single-use gloves shall be used for only one task (such as working with ready-to-eat food or with raw animal-derived food), used for no other purpose and discarded when damaged or soiled, or when interruptions occur in the operation.

§ 46.305.  Gloves: use limitations.

Practice Good Personal Hygiene

Wash hands:Wash hands:• before preparing food

• after using the restroom

• after eating or smoking

• after touching hair, face, or body

• after coughing or blowing nose

• after handling garbage, cleaning, or clearing tables• before beginning each new task

   Food employees shall clean their hands and exposed portions of their arms as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms) as follows:    Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single- service and single-use articles.

      After touching bare human body parts other than clean hands and clean, exposed portions of arms.

     After using the rest room.

      Except as specified in § 46.151(a)(2) (relating to food contamination prevention), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking.

   

§ 46.132.  Duty of food employees to wash.

     After handling soiled equipment or utensils.    During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.    When switching between working with raw food and working with ready-to-eat food.    Before donning gloves for working with food.    After engaging in other activities that contaminate the hands.

   Food employees may not wear jewelry (including medical information jewelry) on their arms and hands while preparing food. This prohibition does not apply to a plain ring such as a wedding band.

§ 46.136.  Jewelry.

   (a)  General requirement. Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.

§ 46.152.  Hair restraints.

Safety Through the Flow of Food

Purchasing

Storage

Preparation

Holding

Cooling

Reheating

Service

Figure 4.1: Thermometers

Types Calibration Use

Thawing

• Thaw food in the refrigerator at 41F or less

• Thaw in a microwave oven, only if the food will be cooked immediately afterward

• Thaw food as a part of the cooking process

Cold Holding

Foods should be chilled prior to placing in cold holding equipment such as ice trays or refrigerated displays

Cold holding temperatures should be taken at least every 2 hrs

Hot Holding • Consider cooling foods and then reheating when needed

• Monitor temps every 2 hrs with a calibrated thermometer

• Use holding equipment such as slow cookers, steam tables, and hot holding carts only for holding food and not for cooking or reheating

• Cover foods and regularly stir to maintain a safe temperature

Cooling Methods

1. Divide food into shallow pans no more than two inches deep

2. Separate food into smaller or thinner portions

3. Stir food in a container placed in an ice bath

4. Stir food with ice-filled wands

Cooling

NEVER place large quantities of hot food in

the refrigerator or freezer

NEVERcool at room temperature

Service

• Wash hands before serving food

• Do not touch RTE foods with bare hands

• Avoid cross-contamination by assigning specific duties to each staff

• Avoid touching surfaces that will come into contact with food

• Use gloves appropriately

Clean vs Sanitary

Free from harmful levels of foodborne pathogens

CLEAN =

SANITARY =

Free of visible soil

With a Commercial Dishwasher

Follow the manufacturer’s instructions

If it is a high temp machine, final rinse must reach 1800F – Is the booster on?

If it is a low temp machine, is the chlorine on the final rinse 50 ppm? – Do you have test strips to check it?

Storage of Cleaning Supplies

Store all cleaning an sanitizing supplies away from food storage & prep areas

Keep all chemicals in original containersor clearly marked containers

Pest Control

It is easier to prevent pests from entering a kitchen than to remove them once they are there

Trash Tips

Provide enough containers to hold the amount of trash expected

• Use trash bags in all containers• Use lids on all trash containers• Empty often• Keep it away from food areas

for insect control

• Clean and sanitize regularly

• Keep it from leaking

CHAPTER 6:

Conclusions

The Pennsylvania Department of Agriculture Web Site

A wealth of information!

http://www.agriculture.state.pa.us/

. PA DEPARTMENT OF AGRICULTURE

Bureau of Food Safety and Laboratory Services

2301 NORTH CAMERON STREET

HARRISBURG PA, 17110

For further information call 717-787-4315

1/2008