Licking County Health Department Food Safety Course Level I Certification
LCHD Food Safety Staff Chad Brown, RS, REHS, MPH Director of Environmental Health Richele Piper, RS, REHS (Eastern Licking County) Public Health Sanitarian Mohammad Khan, RS, REHS (City of Newark) Public Health Sanitarian Greg Chumney, RS, REHS (Western Licking County) Public Health Sanitarian
Learning Objectives Understand Types and Causes of Food Borne Illness Proper Personal Hygiene Receiving Food From Proper Sources Preventing Cross-Contamination Proper Cooking, Cooling, Holding and Reheating Practices Proper Cleaning and Sanitizing Practices
Food Borne Illness What are the causes and types of food borne illness?
What is a Food Borne Illness? Disease transmitted to humans by food that has been contaminated in some manner There are 3 types of contamination that can occur: Biological Chemical Physical
Food Borne Illness Numbers The Centers for Disease Control and Prevention (CDC) estimates 48 million Americans contract a food borne illness each year 128,000 people are hospitalized and 3,000 die each year due to food borne illness The estimated annual cost of food borne illness in the U.S. is $77.7 billion
Forms of Contamination Forms of contamination include: bacteria, viruses, parasites, chemical contamination and physical contamination Biological contaminants (bacteria, viruses, parasites) can cause food borne illness There are more than 250 types of food borne diseases Common symptoms of food borne illness include nausea, vomiting, diarrhea, and abdominal cramps
Bacteria Organisms that can cause food spoilage and/or illness Need appropriate conditions to grow and survive Bacteria cannot be seen, smelled or tasted The most important way to prevent bacteria from causing a food borne illness is to control time and temperature
Bacteria Conditions that are needed for bacteria to live and reproduce: Food Acidity Temperature Time Oxygen Moisture
Viruses Smallest of all microbial food contaminants, they rely on a living host to survive Can be transmitted from person to person, person to food, or person to food contact surfaces Practicing good personal hygiene when handling food and food contact surfaces is critical in controlling the spread of viruses in food operations
Most Common Food Borne Illnesses 1. Norovirus 2. Salmonella 3. Clostridium perfringens 4. Campylobacter 5. Staphylococcus aureus
Causes of Food Borne Illness Sick employees that contaminate food Failure to cook foods to proper temperature Failure to properly cool foods Failure to properly reheat foods Cross-contamination Failure to hold foods at the proper temperature (Hot or Cold)
Personal Hygiene How do you prevent food handlers from contaminating food in your facility?
Employee Health Food handlers can easily spread disease when they are sick You can contaminate food, dishes, food contact surfaces, and other items Not only can you make customers sick, but you can infect your coworkers as well
Employee Health If you have the following symptoms you shouldn t prepare food: 1. Vomiting 2. Diarrhea 3. Fever 4. Jaundice 5. You have a confirmed food borne illness
Employee Health The Person-in-Charge (PIC) is responsible for restricting a food handlers activities if they have these symptoms The PIC can also exclude an employee as well if they have been diagnosed with a food borne illness
Personal Hygiene Examples of good personal hygiene: Practicing proper handwashing Wearing a clean uniform and/or apron Avoiding unsanitary habits Utilizing proper hair control Reporting illnesses to the PIC
Personal Hygiene Proper handwashing is essential to prevent food borne illness and to operate a clean facility Proper handwashing must practiced throughout an operation, and the PIC should train the staff regarding proper hand washing and set the example for the staff
Proper Handwashing 1. Wet your hands with warm water 2. Apply soap (enough to get a good lather) 3. Vigorously scrub your hands and arms for a minimum of 20 seconds 4. Be sure to clean under your fingernails and between fingers 5. Rinse thoroughly 6. Dry your hands with a single use towel 7. Turn off water using a single use towel
When to Wash Yours Hands 1. After using the restroom 2. Before and after changing tasks 3. Before putting on gloves 4. After using tobacco products 5. After taking out the trash 6. After eating 7. After touching anything that may contaminate your hands
Personal Hygiene You can take simple steps to make it easy to properly wash your hands These steps will also reduce your chances of contaminating food or other items
Proper Hand Maintenance Examples of Proper Hand Maintenance: 1. Keep fingernails short 2. Do not wear fake fingernails 3. Do not wear nail polish 4. Do not wear jewelry (other than a wedding ring) 5. Properly cover all cuts and sores
Hand Sinks All hand sinks must be supplied with the following items: 1. Running water 2. Soap 3. Paper towels 4. Handwashing signage All hand sinks must be easily accessible!
What s Wrong With This Picture?
Food Handling What proper food safety practices should you follow while working with food to prevent food borne illness?
Food Sources All facilities must receive food from an approved source Doing so ensures the food has been produced by a regulated facility that is required to meet sanitary standards
Food Sources Food cannot be offered for human consumption in a licensed facility unless it has been obtained from an approved source Selling food from an unapproved source can put a facility s license at risk of being suspended or revoked
Receiving Food All food items delivered to a facility should be inspected by the PIC or another designated individual This will ensure the items are not damaged and/or contaminated in some manner Damaged and/or contaminated food should be discarded or segregated in a designated location
INSPECT CANNED GOODS Canned goods should be inspected for dents and other types of damage Any items found to be damaged should be able to be returned to your supplier at no cost
Receiving Food Time/Temperature Controlled for Safety (TCS) foods should be at proper temperature when they are received TCS foods that are temperature abused can cause bacteria to grow at a rate that could cause food borne illness TCS foods should be put in a cooler and/or freezer ASAP after they are received
Prepping Vegetables All fresh vegetables must be washed in a vegetable/food prep sink before being offered for human consumption The vegetable/food prep sink can only be used for this purpose It cannot be used to wash hands or dishes
Food Preparation Ready to Eat (RTE) foods cannot be touched with bare-hands RTE foods are any foods that will not be cooked any further Examples are cold-cut sandwiches, a fully cooked hamburger, and salads
Food Preparation Employees can wear gloves to avoid bare-hand contact or a sanitized utensil or single use deli tissue If you wear gloves make sure they are the correct size and change gloves when changing tasks Utensils must be properly washed, rinsed and sanitized after being used
Food Preparation
Food Storage Foods must be properly stored in order to prevent crosscontamination TCS foods stored in a cooler should be stored based on their internal cooking temperature Ready to Eat (RTE) food should be stored at the highest level
Food Storage Foods with the lowest internal cooking temperature should be stored above those with higher internal cooking temperatures If any contamination should occur the risk of illness will be minimalized by cooking the food to the proper temperature
Improper Food Storage
Improper Food Storage
Temperature Danger Zone Bacteria grow rapidly between 41 F and 135 F Bacteria growth is limited when food is held above or below the temperature danger zone
Cold Holding All TCS foods in cold storage must be held at 41 degrees F or below Any TCS foods in cold storage held above 41 degrees F for more than 4 hours must be discarded All coolers holding TCS foods must have a working thermometer
Cold Holding TCS foods held above 41 degrees F in cold holding for more than 4 hours cannot be offered for human consumption WHEN IN DOUBT THROW IT OUT!
Labeling Prepackaged foods offered for individual sale where a customer can pick up the individual item must be properly labeled Prepackaged foods that an employee must physically provide to a customer are not required to be labeled
Labeling Packaged food for sale must be labeled with: Name of Product Statement of ingredients in descending order Responsibility Statement Business name, street address, city, state, and zip (street address may be omitted if listed in phone directory) Net Weight Sell by Date if shelf life is less than 30 days Refrigeration or Frozen requirements Nutritional Labeling required if more than $500,000 total sales, or a nutritional claim is made, and is on a package greater than 12 square inches total surface area
Common Food Allergens Allergens are proteins in a food or ingredient that some people are sensitive to When enough of an allergen is eaten, an allergic reaction can occur in certain customers Common food allergens: milk, fish, soy, tree nuts, peanuts, eggs, shellfish, wheat
Date Marking When food is refrigerated for long periods of time, bacteria can grow enough to cause illness All TCS foods that have been removed from their original packaging that will be stored in a facility for more than 24 hours must be properly date marked Foods can be kept for 7 days in this manner The date the package is opened counts as day 1
Date Marking Each facility can develop its own date marking system, but it must be implemented consistently by all staff However, the PIC must be able to explain the system during an inspection The easiest system is using the date the package is opened plus 6 days When combining food in a dish with different use-by dates, the discard date of the dish should be based on the earliest prepared food
Thawing Food When frozen food is thawed in the temperature danger zone, pathogens in the food will begin to grow To reduce this growth, frozen foods must be thawed by approved methods Using approved thawing methods will also minimize the chances of food borne illness
Thawing Food Approved Thawing Methods: 1. Under refrigeration 2. Under cool running water at a max temperature of 70 degrees F 3. In a microwave as long as the food will be cooked immediately following 4. As part of the cooking process NEVER THAW FOOD AT ROOM TEMPERATURE!
Proper Cooking Temperatures All TCS foods must be cooked to it s proper internal cooking temperature Doing so kills microorganisms that can cause food borne illness The thickest portion of the food must reach the proper temperature
Hot Holding TCS foods in hot holding for service must be held at a minimum of 135 degrees F These foods must be cooked to the proper internal temp before being placed in hot holding
Hot Holding TCS foods held below 135 degrees F in hot holding for more than 4 hours must be discarded TCS foods held below 135 degrees F for less than 4 hours must be reheated to 165 degrees F before being offered for human consumption or being placed back in hot holding WHEN IN DOUBT THROW IT OUT!
Proper Cooling Cooked TCS foods that are cooled down to be re-served at a later time MUST be cooled properly Improper cooling will lead to a high number of bacteria being present and it will cause a food borne illness
Proper Cooling Cooked TCS foods must be cooled from 135 degrees F to 70 degrees F within 2 hours Cooked TCS foods then must be cooled from 70 degrees F to 41 degrees F within the next 4 hours TCS foods made from ambient temperature ingredients must be cooled to 41 degrees F within 4 hours
Proper Cooling Foods cannot just be placed in a cooler to cool down Foods will be in the temperature danger zone for more than 4 hours Foods not properly cooled must be discarded
Proper Cooling Proper Cooling Methods: 1. Remove foods from hot holding container 2. Place food in shallow pans 3. Use an ice bath 4. Use an ice wand 5. Stir the food frequently 6. Use a blast chiller
Proper Cooling
Proper Reheating All TCS food must be reheated to an internal temp of 165 degrees F Doing so can kill some microbes and helps reduce the risk of food borne illness The time necessary to reheat food properly will vary by the type and size of the product
Proper Cooling and Reheating LCHD recommends facilities practice cooling and reheating processes prior to offering the food for human consumption This allows facilities to ensure their cooling and reheating processes are correct and may reduce their chances of causing a food borne illness outbreak
Thermometers All facilities must have a metal stem probe thermometer The thermometer must be used to check internal cooking, cold and hot holding, cooling and reheating temperatures This will also help an operation determine if their equipment is functioning properly
Thermometers All thermometers must be properly calibrated A non-calibrated thermometer will not be accurate and is of no value to a facility LCHD recommends facilities calibrate their thermometers on a daily basis
Thermometers All thermometers must be sanitized prior to being used on a food product Thermometers must be sanitized after being used as well to prevent cross-contamination Thermometers can be easily sanitized by using an alcohol wipe
Thermometers
Calibration-Ice Water Method Steps to calibrate a metal stem thermometer: 1. Fill glass with finely crushed ice and add clean water (stir well) 2. Immerse stem into glass, without touching sides or glass bottom 3. Wait a minimum of 30 seconds, then check temperature 4. Thermometer should read 32 F (if not, thermometer needs adjusted) 5. To adjust, hold the nut under the thermometer head with a suitable tool and turn the head so the pointer reads 32 F
Cleaning and Sanitizing What are the different methods of cleaning and sanitizing?
Cleaning and Sanitizing Cleaning is the process of removing dirt and debris from a surface Sanitizing is the process of reducing microbiological organisms on a surface You cannot sanitize something unless it s clean first
Cleaning and Sanitizing Each facility must have a 3 compartment sink The sink must be large enough to submerse a facility s largest item All items must be washed, rinsed and then sanitized
Cleaning and Sanitizing
Cleaning and Sanitizing The most 2 common types of sanitizers are: Chlorine (Bleach) 100 ppm required Quaternary Ammonia (Sanitizing Tablets) 200 ppm required Do not use scented bleach
Cleaning and Sanitizing You must have the proper test kit for the type of sanitizer you use You should use the test kit each time you set up the 3 compartment sink This will ensure you are using the correct amount of sanitizer
Cleaning and Sanitizing Using too much sanitizer can be just as bad as not using enough This can cause chemical contamination Using your test kit can eliminate this issue This is the most common violation found by LCHD!
Proper Test Kits
Cleaning and Sanitizing Some facilities utilize a dishwashing machine The machines can sanitize by chemicals or heat Each machine has different settings that must be maintained so that it functions properly
Cleaning and Sanitizing The PIC must understand how their machine works The individual using the machine should also understand how it works If a machine is not functioning properly all items must be manually washed, rinsed, and sanitized in the 3 compartment sink
Cleaning and Sanitizing Each facility must have a proper test kit for the type of sanitizer used by the dish machine This may be different than the test kit needed for the 3 compartment sink Dish machines should be checked using the test kit at least daily
Cleaning and Sanitizing Sanitized dishes must be allowed to air dry Sanitized dishes must be handled in a manner to prevent them from becoming contaminated They must be stored properly to avoid contamination as well
Cleaning and Sanitizing Food contact surfaces must be cleaned and properly sanitized when they become contaminated The most common method is to use a sanitizer solution to wipe down the surfaces The concentration of the solution must be the same as in your 3 compartment sink
Cleaning and Sanitizing You will need to check the concentration of your sanitizer solution often You can use the same test strips as you do for your 3 compartment sink You must store your wiping cloths in the sanitizing solution
Cleaning and Sanitizing Every facility should have a daily written cleaning program in place The program should include sweeping and general cleaning of the kitchen, dining, and restroom areas This includes areas around and under all equipment
Cleaning and Sanitizing This will assist you in maintaining a clean and sanitary facility It will also reduce your risk for pests In addition it will stress the importance of operating a clean and sanitary facility throughout your entire operation
LCHD Inspections What is the department s inspection process and what is the Enhanced Enforcement Program (EEP)?
Inspection Process LCHD conducts 2 standard inspections of each licensed facility in the county All of the standard inspections are unannounced All of the inspection results are published in the Newark Advocate each week and available on their website
Inspection Process LCHD conducts an Enhanced Enforcement Program (EEP) for habitually non-compliant facilities The EEP is designed to address facilities with chronic violations and bring them into compliance Annually a low percentage of facilities are entered into the EEP
Inspection Process LCHD identifies critical violations on its inspection reports A facility found to have any critical violations will receive a re-inspection within a specified timeframe Facilities that fail to correct critical violations will be entered into the EEP process
Inspection Process Our goal is not to write as many violations as possible during our inspections Our focus is on educating operators and working with them to provide safe food to their customers If you have questions or concerns about an inspection please don t hesitate to contact us
Questions?
Contact Information Licking County Health Department Food Safety Program 740-349-6535 Email: environmental@lickingcohealth.org Website: www.lickingcohealth.org