Plainville-Southington Regional Health District May 2018 1
Centers for Disease Control and Prevention (CDC) Surveillance Report for 1993-1997 Identifies the five most frequently reported contributing factors to foodborne illness. Improper Holding Temperatures Inadequate Cooking Poor Personal Hygiene. Contaminated Equipment Food from Unsafe Sources
FDA Foodborne Illness Risk Factors 5. Food from Unsafe Source, 13% 1. Improper Holding Temperatures, 4. Contaminated 36% Equipment, 14% 3. Poor Personal Hygiene, 18% 2. Inadequate Cooking Temperatures, 19%
Five Food Code Interventions The five Food Code interventions encompass a wide-range of control measures specifically designed to protect consumer health. Demonstration of Knowledge Implementation of Employee Health Policies Hands as a Vehicle of Contamination Time/Temperature Relationships Consumer Advisory Source: FDA Food Code 2013: Annex 5 – Conducting Risk-based Inspections
Risk-based Routine Inspections “Regulatory inspections and follow -up activities must be proactive by using an inspection process designed to evaluate the implementation of Food Code interventions and the degree of active managerial control that retail and foodservice operators have over foodborne illness risk factors .” Source: FDA Food Code 2013: Annex 5 – Conducting Risk-based Inspections
Where to access the Code Online – FDA Food Code – www.fda.gov https://www.fda.gov/downloads/Food/GuidanceRegula tion/RetailFoodProtection/FoodCode/UCM374510.pdf FDA Food Code – 8 Chapters Annex – Supporting documents 6
New Inspection Form Two sections: Foodborne Illness Risk Factors and Public Health Interventions on top; Good Retail Practices on the bottom Within each section are violations made up of Priority , Priority Foundation and Core Items New timeframes to correct violations No rating score You are either IN =in compliance or OUT =not in compliance 7
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Priority Item (P) Contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard such as cooking, reheating, cooling, handwashing, cleanliness of food contact surfaces. For example: No handwashing Improper cooling Improper cold holding (above 41°F) Improper hot holding (below 135°F) Not cooking to proper temperatures (Comparable to 4-point demerit violations on current forms) Shall be corrected on site (at time of inspection) or up to 72 hours, if impossible to correct immediately. 9
Priority Foundation Item (Pf) Priority foundation item (Pf): Application supports, facilitates or enables one or more Priority item such as Hand soap, paper towels, necessary equipment, labeling. For Example: No soap/papertowel at handsink Raw/undercooked foods served without consumer advisory Refrigerator cannot maintain proper holding temperature Food thermometer not available; No thermometer in refrigerator Inadequate food labeling and/or date marking Shall be corrected on site (at time of inspection) or up to 10 days, if impossible to correct immediately. 10
Core Items (C) General sanitation, operational controls, sanitation standard operating procedures, facilities or structures, equipment design, or general maintenance such as floors, walls, ceiling, hairnet, jewelry. For example: Unclean floors Walls not cleanable/non-absorbent No hair restraint Corrected by a date & time as agreed to or specified by the Regulatory Authority but no later than 90 calendar days after the inspection. 11
Temperature Requirements Effective October 1, 2017 under Public Act No. 17-93: Potential Hazardous Foods now called Time/Temperature Control for Safety (TCS) foods. TCS foods are the same as PHF’s with the addition of: Cut leafy greens Cold Holding (refrigeration) Temperature: 41°F or below Hot Holding Temperature: 135°F or above 12
New Classification System A new classification system was developed by the State of CT, under Public Act No. 17-93. Class 2, 3 & 4 will require Certified Food Protection Managers (formerly called Qualified Food Operators) 13
New Classifications 14
Regarding Class 4 Establishments Highly Susceptible Populations means PERSONS who are more likely than other people in the general population to experience foodborne disease because they are: Immunocompromised; preschool age children, or older 1. adults; and Obtaining FOOD at a facility that provided services 2. such as custodial care, health care, or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services such as a senior center 15
Current CT Food Code Owner Qualified Food Operator Designated Alternate FDA Food Code Permit Holder Person in Charge Certified Food Protection Manager 16
Permit Holder: The entity that: (1)Is legally responsible for the operation of the FOOD ESTABLISHMENT such as the owner, the owner’s agent, or other PERSON; and (2)Possesses a valid PERMIT to operate a FOOD ESTABLISHMENT. 2-101.11 Assignment. (A) Except as specified in (B) of this section, the PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. 17
Person in Charge A Person in Charge must be at the establishment at all times during hours of operations More than 1 Person in Charge will likely be needed to cover all hours of operation Person in Charge requires a Certified Food Protection Manager Certificate Certified Food Protection Managers are formerly known as Qualified Food Operators (QFO’s) Certificates will need to be up to date to comply with the FDA Code. Expired certificates are invalid 18
Certified Food Protection Manager 2-102.12 Certified Food Protection Manager (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Such as ServSafe and others 19
Standard Operating Procedures 2-103.11 Person in Charge (Duties) The Person in Charge shall ensure that (O) Written procedures and plans where specified by this Code and as developed by the FOOD ESTABLISHMENT, are maintained and implemented as required. 2-501.11 : Clean-up of Vomiting and Diarrheal Events …shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involved the discharge….onto surfaces in the FOOD ESTABLISHMENT… 20
SOP’s Continued 3-301.11 (3) A written EMPLOYEE health policy that details how the FOOD ESTBLISHMENT complies with 2-201.11, 2-201.12 and 2-201.13 including (a) Documentation of FOOD EMPLOYEES and CONDITIONAL EMPLOYEES acknowledge that they are informed to report information about their health and activities as they related to GI symptoms and diseases… (4) Documentation that FOOD EMPLOYEES acknowledge that they have received training in (items listed in code section 3-301.11(4) 21
Examples of Written Procedures Using Time as a P.H. Control (4 - 6 hour rule) (required) Reduced Oxygen Packaging (required) Date Marking/Discard Date Procedures (recommended) Sanitization program (recommended) Cooling procedures (recommended) 22
Rapid Cooling video https://www.youtube.com/watch?v=l11YEUKRQhc 23
Additional Requirements 6-301.14 Handwash Signage A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING sinks used by FOOD EMPLOYEES…. 5-203.13 Service Sink At least one service sink or one curbed cleaning facility equipped with floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal for mop water/liquid waste… 24
Additional Requirements 4-302.13 / 4-302.14 (Warewashing Machines) For Hot Water Dishmachine: Must provide an approved method to verify the plate/utensil surface temperature. For Chemical Dishmachine: Test strips are required to measure chemical concentration. For example: Chlorine or Quaternary Ammonia (Quat) based sanitizer test strips. 25
Date Marking Specific criteria for on-premises preparation and for commercially processed food that is opened and held. The intent is to monitor TCS food that is held refrigerated for more than 24 hours under the control of the food establishment Based on potential growth of Listeria Monocytogenes 26
Date Marking Criteria Refrigerated, ready to eat (RTE) food prepared and held in a food establishment for more than 24 hours must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded . Maximum of 7 days for foods held in refrigerator at 41 o F. or less Day of preparation counts as Day 1 27
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