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Food Safety and the Arizona Food Code Requirements

Robert Gooch, R.S., R.E.H.S. ADHS/BEDC/OEH/FSES-N.R.O.

Granted by

A.R.S. § Title 36, Chapter 1, Article 2

& A.R.S. § Title 36, Chapter 6, Article 1

36-132. Department of health services; functions; contracts A. The department shall, in addition to other powers and duties

vested in it by law: 1. Protect the health of the people of the state. 13. Take all actions necessary or appropriate to ensure that bottled

water sold to the public and water used to process, store, handle, serve and transport food and drink are free from filth, disease-causing substances and organisms and unwholesome, poisonous, deleterious or other foreign substances. All state agencies and local health agencies involved with water quality shall provide to the department any assistance requested by the director to ensure that this paragraph is effectuated.

14. Enforce the state food, caustic alkali and acid laws in accordance with chapter 2, article 2 of this title, chapter 8, article 1 of this title and chapter 9, article 4 of this title, and collaborate in the enforcement of the federal food, drug and cosmetic act of 1938

36-601. Public nuisances dangerous to public health

A. The following conditions are specifically declared public nuisances dangerous to the public health:

2. Any spoiled or contaminated food or drink intended for human consumption.

3. Any restaurant, food market, bakery or other place of business or any vehicle where food is prepared, packed, processed, stored, transported, sold or served to the public that is not constantly maintained in a sanitary condition.

ADHS created A.A.C. Title 9, Chapter 8, Article 1 under that Authority to control Retail Food Safety

AKA: 2001 Arizona State Food Code

http://www.azdhs.gov/phs/oeh/rs/pdf/fc2000.pdf

ADHS delegates A.A.C. 9-8-1 to 15 County Environmental Health Departments, as the minimum standard to ensure Compliance and Enforcement

R9-8-103(A) [AZ 2001 Food Code] requires all Retail Food Establishments, except for those exempted by R9-8-102(B), to obtain a Food Establishment License

R9-8-107(A), with a few modifications [R9-8-107(B)], adopts by reference the 1999 FDA Food Code

http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode1999/default.htm

Science Based Methodology using Interventions (Chapters 1-8), based on scientific rationales (Annex 3), intended to reduce the incidence of Foodborne Illness

FDA Food Code is updated and published every two years

Conference for Food Protection reviews provisions of the Food Code and makes needed changes every year in between

To provide food safety interventions for known causes of Foodborne Illness as identified by the C.D.C.

Reduce the known causes of Foodborne Illness, referred to as Risk Factors, by requiring Active Managerial Control of those Risk Factors

54%

19%

13%

8% 6%

1

2

3

4

5

Poor Personal Hygiene (54% Viral)

Improper Holding Temps of P.H.F. and R.T.E.-P.H.F.

Inadequate Cooking (Initial cooking/reheating

Unsafe/Unapproved

Source

Contaminated Equipment/ Cross Contamination

The designation of a Person In Charge (P.I.C.) to be present during all times of Retail Food Preparation & Service

The P.I.C. must be trained in Food Safety

Must demonstrate knowledge and understanding related to:

Risk Factors associated with Food Employees & the spread of Foodborne Illness

Risk Factors associated with the Handling of P.H.F. (Potentially Hazardous Food) & the spread of Foodborne Illness

Ensure compliance with the Food Code Offer conditional employment based on Food

Employees willingness to report to the P.I.C. exposures or diagnosed illnesses related to the Top 4 Pathogens of Concern

Demonstrate Food Safety Knowledge Knowledge of Foodborne Disease prevention Train Food Employees in the requirements of the

Food Code Working knowledge of the 7 principles of Hazard

Analysis and Critical Control Point (HACCP) Establish Active Managerial Control of Risk

Factors

Poor Personal Hygiene

Improper Holding Temperatures

Cold Holding of P.H.F. (Potentially Hazardous Food)

Hot Holding of P.H.F.-R.T.E. (P.H.F.-Ready to Eat)

Cooling of P.H.F.-R.T.E.

Inadequate Cooking of PHF

Contaminated Equipment

Unsafe Source

P.H.F. Examples

Meat, Dairy, Seafood, cooked-Grains including pastas, cooked-Legumes and cooked-Tubers

R.T.E.-P.H.F.

Milk, Prepared P.H.F., Leftovers, Cut Melons, Sprouts, [Leafy Greens/sliced tomatoes: TCS]

Management’s Demonstration of Knowledge

Employee Health Controls

Controlling Hands as a Vehicle of Contamination

Time/Temperature Parameters for Controlling Pathogens

Consumer Advisory

Unpasteurized juices not allowed Raw Seed Sprouts not allowed Raw animal foods not allowed as a menu item

Raw fish, raw-marinated fish, raw Molluscan Shellfish, Steak Tartare

No partially cooked animal food allowed as a menu item Lightly cooked fish, rare meat, soft-cooked shelled eggs/unpasteurized

and meringue

Can not use Time as a Control for Raw Eggs Pasteurized egg (shell/liquid/dry) substitution in recipes calling

for raw egg Caesar Salad Hollandaise/Bearnaise sauce Mayonaise Egg nog Ice cream Egg-fortified Beverages

Top 4 Pathogens of Concern that require reporting (exposures/diagnosed illnesses) to the P.I.C.

Hepatitis A

Shigella

E. Coli 0157:H7; Enterohemorrhagic and Shigatoxin-producing

Salmonella Typhi

[Note FDA F.C. 2007 addition of Norovirus]

20 second minimum

Separate facility with Hot/Cold water delivered through a mixing type faucet

Dispensed soap

Dispensed hand towels or drying device

Signage reminding Food Employees to wash their hands

Frozen = 0°F, or less

Cold = 41°F, or less

(avoiding cross-contamination between Raw and Raw, and also Raw and RTE foods)

Hot Holding = 130°F, or higher

[FDA 140°F, or higher; changed to 135°F, or higher in 2009]

Time as a Control: 4 Hours, or less; must label with discard by time

Never cross-contaminate between raw animal products of one type to another during storage

Never cross-contaminate between raw animal products and RTE foods Wash hands, clean & disinfect/sanitize equipment, by using

wiping cloths stored in approved sanitizer solution, in between the handling of raw animal products and RTE food

Minimize Bare Hand Contact with RTE foods gloves (non-latex) tongs/utensils papers

130°F for: Raw vegetables intended for hot holding Thermally Pre-processed RTE-PHF (frozen and canned

foods) Rare beef roasts RTE-PHF Hot Holding

145°F for: Beef Pork Seafood Eggs (whole-shelled) Grains/Pastas Legumes Tubers

155°F for: Comminuted Animal Products (except for comminuted Poultry products)

Ground Beef Beef/Pork Sausage Fish

Ratites Mechanically Tenderized Meats Injected Meats Raw Eggs broken, but not prepared for immediate service Game Animals Commercially Raised

165°F for: Poultry Products/Comminuted Poultry Products (Ground Turkey, Turkey/Chicken

Sausage) Reheated RTE-PHF Leftovers Stuffed Meat, Pasta, Ratites, Fish, Poultry Stuffing containing Meat, Ratites, Fish, or Poultry Wild Game Animals Raw Animal Foods cooked in a Microwave

130°F to 70°F, or less within 2 hours

70°F to 41°F, or less within 4 hours

Cooling must be Monitored!

Techniques include:

2”, or less uncovered

Continual stirring

Use of ice-baths or “cold-sticks”

Addition of ice

Approved Chemical Sanitizer Solution Types: (Must use Test Strips!) Chlorine Solution: Unscented household bleach in

concentrations of 50ppm to 150ppm Quaternary Ammonia Compound Solution: Quats in

concentrations of 200ppm to 400ppm [must follow manufacturer instructions]

Iodine Solution: Low iodine in concentrations of 12ppm to 25ppm

High Temperature Disinfection

(Thermolables or Shatterproof Thermometer)

Must achieve surface temperature of 160°F (Therefore water temp must be 180°F)

Wiping Cloth Storage Used to wipe up food spills and to disinfect

utensils/equipment after use, and prior immediate reuse

Ware Washing (Manual)- 3 Compartment Sink Wash with warm soapy water Rinse with clean fresh water Sanitize by total emersion for a minimum of 30secs. Air Dry

Ware Washing (Mechanical) Wash with warm soapy water Rinse with clean fresh water Sanitize

Chemical Injection High Temperature Water

Air Dry

Food from unapproved sources

Uninspected Meats/Seafood

[note: School Gardens]

Food of unsound condition

Sunland Peanut Butter Recall

Date Marked (upon opening or beginning with first ingredient

Labeled (with common name)

Containerized/Wrapped

Discarded or used up within 7 days if stored properly

Golden Rule: If In Doubt, Throw It Out!

Metal Stemmed Thermometer, numerically scaled from 0°F to 220°F, and accurate within ± 2°F

Capable of being calibrated using a glass/container full of ice, and half full of water

Test Strips for Chemical Sanitizer Solutions Non-Latex food service gloves

• Hair Restraint (designed to keep hair from contacting exposed food, clean equipment, utensils and linen; and unwrapped single-service items) hats hair coverings or nets beard restraints clothing that covers body hair,

Container Full of Ice/Half Full of Water

Residential style facilities: Limited Sinks

No Separate Hand Washing Facilities No 3-Compartment Sinks No Food Preparation Sinks No Mop Sinks

Non-commercial mechanical dishwashers Home-style (non-commercial) Refrigerators Limited space with little separation of activities

Inconsistent/ Different County Rules and Regulations: Maricopa County has recently adopted the 2009 FDA Food

Code Coconino is in the process of adopting the 2009 FDA Food

Code

Addition of Norovirus as a 5th Pathogen of Concern related to Employee Health Addition of TCS (Time and Temperature Controlled for Safety) foods: leafy greens, cut

tomatoes and garlic & oil mixtures Non-allowance of Consumer Advisory for Children’s menus Consumer Notification of Major Food Allergens

Milk Egg Fish (Bass, Flounder, Cod,) Crustacean Shellfish (Crab, Lobster or Shrimp) Tree Nuts (such as Almonds, Pecans or Walnuts) Wheat Peanuts Soy

(Includes food ingredients containing any of the above; but NOT highly refined oils)

FDA has lowered the Temperature of 140°F to 135°F for the control of the following Food Safety Risk Factors Initial cooking of frozen and canned thermally pre-processed foods Hot holding of RTE-PHF Cooking of produce intended to be hot held over time Temperature Danger Zone (135°F to 41°F)

Questions?

Robert Gooch, R.S., R.E.H.S., P.H.S.II ADHS/BEDC/OEH/FSES-N.R.O. (928) 779-7182 goochr@azdhs.gov