RIDOH Updates Cathy Feeney, MBA, RD, LDN Chief, Center for Food Protection Rhode Island Department of Health February 11, 2019 Warwick, RI
Agenda Introduction CFP Areas of Responsibility New Regulations Certified Food Safety Managers New RI Food Code Paid Sick Time Tools Hyperlinks New Documents Points Inspection Findings Critical Violations Food Disposals Questions and Answers
Center for Food Protection • Assure safe food • Protect safety of food coming into RI • Assist food businesses in opening & operating safely • Inspect all food businesses • Prevent foodborne illness • Investigate complaints • Remove unsafe recalled food from commerce • Provide 24-hour emergency coverage for fires, accidents & natural disasters involving food products
Certified Food Safety Manager • 1 CFSM on at all times food is prepared & served • ↓ hours of training from 15 to 8 for license • Exam required, training optional for renewal • Three years to Five years • Instructors 8 hours continuing education every 5 Years
RI Food Code 2018 • 216-RICR-50-10-1 • Section 1.2 • Incorporation by reference: • FDA 2013 Food Code • Annex (public health rationale and guidance) • FDA 2015 Supplement • To the extent that these provisions are not inconsistent with this regulation.
Inspection Form Addition of 2 new items for a total of 56 Item 2 “Certified Food Protection Manager” Item 5 “Procedures for Responding to a Vomiting or Diarrheal Event” Renumbered accordingly
Change in Terminology Elimination of • “Critical” “Non - critical violation” terminology New: Risk • Priority “P” – directly linked to FBI Assignment for • Priority Foundation “Pf” – supports priority each item • Core – good retail practices
Definitions • Time Temperature Control for Safety Foods (potentially hazardous foods) • Added Cut Leafy Greens • Added Cut Tomatoes
Employee Health Updates • FDA 2013 Code updated terminology • Employee Reporting Agreement • Paid Sick Leave • Clean up Procedures for Vomiting & Diarrhea
Additional Illness Definitions • FDA 2013 Code • Updated the definition of Shiga toxin-producing Escherichia coli (STEC) • Incorporated Enterohemorrhagic Escherichia coli (EHEC) terminology into STEC definition • Replaced the term EHEC with STEC This Photo by Unknown Author is licensed under CC BY
Employee Health Agreement Must have written agreement about reporting requirement for the “big six illnesses”… • Norovirus • Hepatitis A • Shigella spp. • Shiga toxin-producing E. Coli (STEC) • Salmonella Typhi • nontyphoidal Salmonella
Paid Sick Leave • The Healthy and Safe Families and Workplaces Act goes into effect July 1, 2018. • The law applies to employers with 18 or more employees. • Employers are required to allow employees to accrue and use paid sick and safe leave time at a rate of one leave hour per every 35 hours worked. • Maximum of 24 hours of leave in 2018, 32 hours in 2019, and 40 hours in 2020 and beyond http://webserver.rilin.state.ri.us/Statutes/TITLE28/28-57/INDEX.HTM
Clean Up for Vomiting & Diarrhea Proper Clean Up Procedure Facility Clean up Kit • Noro Clean up Directions • Masks • Gloves • Paper Towel • Garbage Bags • Caution Tape • Disposable Clothes • Baking Soda • Drop Cloth
Disinfectant Disinfectant Bleach EPA registered disinfectants Steam cleaning Source: CDC http://www.cdc.gov/ncidod/dhqp/id_norovirusFS.html
Food Updates • Time as a Public Health Control • Noncontinuous Cooking • Thawing • Reduced Oxygen Packaging
Time as a Public Health Control 1.5.3 (3-501.19) Time without Temperature Control • Written Procedures approved • Methods • Time-maximum up to four (4) hours and up to six (6) hours; and • Cooling for food that is prepared, cooked, and refrigerated before time is used as a public health control.
3-401.14 Noncontinuous Cooking Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: • Subject to an initial heating process ≤ 60 minutes • Immediately cooled • After cooling, held frozen or cold • Fully cooked • Cooled, hot held, served immediately, or held using time
Requirements for Noncontinuous Cooking Requirements • Written Procedures • Describe Menu Items, Procedure, Monitoring • Corrective Actions • Prior Approval
Thawing 3-501.13 Thawing Addition of a new ¶(E): ROP frozen fish must be removed from the ROP either prior to thawing under refrigeration or immediately upon completion of thawing under running water
3-502.12 Reduced Oxygen Packaging • Revisions under Cook-Chill or Sous Vide include: • New: Holding time at 5°C (41°F) or less for a maximum of 7 days (was 72 hours) • New: If using ROP methods, a HACCP plan is not required when the package is to be held at 41°F or less for NO MORE than 48 hours • New: Limits the refrigerated shelf life to no more than 30 calendar days from PACKAGING to consumption, except the time the product is maintained frozen, or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; P
Other Areas of the RI Food Code Updates • Temperature Measuring Devices • Chemicals for Produce Washing • Mobile Vendors • Temporary/Special Events
Temperature Measuring Devices 4-302.13 Requires the availability of an irreversible registering temperature indicator for hot water mechanical warewashing operation
New Section Mobiles Mobile Food MFE Type I Establishment (MFE) MFE Type 2 MFE Type 3
New Section for Special Events Sponsor Requirements and Site Requirements
New Tools • Hyperlinks • Point System • New Fact Sheets • Logs
Inspection Form http://health.ri.gov/food/about/resourcelibrary/
Violation Hyperlinks http://health.ri.gov/food/about/resourcelibrary/
Point System Items 1-29 on Inspection form are 4 or 9 points Items 30-56 are 3 points
Points Why use Points • Inspector tool to decrease subjectivity and prioritize work • Identify if reinspection needed • Assists with scheduling so inspectors get to highest risk places more frequently • Helps operators focus on most critical items • Not for public use so not visible online
Refrigerator Storage The refrigerator must be kept at ≤41 F From Top to Bottom • Cooked and Ready to Eat • Seafood • Whole meats • Unpasteurized shell eggs • Ground animal proteins • Poultry
Temperature Control for Safety (TCS) Foods TCS foods, also called potentially hazardous foods, include: • Food of animal origin • Food of plant origin that is heat-treated or includes raw seed sprouts • Cut melon • Garlic and oil mixtures • Foods that should be hot, should be kept above 135F • Foods that should be cold, should be kept below 41 F • Foods between 42 F and 135 F are in the temperature danger zone
2018 Inspections Conducted Kind of Inspection Numbers Total Inspections 8255 Routine 3996 Reinspection 1643 Opening & Reinspection for an Opening 824 Complaints 491 Fire/Accident/Delivery 101
2018 Findings % of Follow up Inspections 20% % of Disposals 13% # of Embargoes 48 # of Voluntary Closures 30 Average Number of Criticals per Inspection 1.2 Average Total Violations per Inspection 3.3
Other Data Compliance Meetings 56 Sample Collection & Delivery 34 Visits 1110 Temporary Event Inspections 562 Hand Sink Violations 1843 Food Contact Surfaces clean & sanitized 2221 Cold Holding 921
January – December 2018 (1) Active Managerial Control 921 (2) Certified manager as required 212 (3) Management Awareness; policy present 20 (4) Proper use of reporting, restriction & exclusion 8 (5) Procedures for Responding to V & D 27 (6) Proper eating, tasting, drinking or tobacco use 167 (7) No discharge from eyes, nose or mouth 0 (8) Hands clean & properly washed 143 (9) No bare hand contact with ready to eat foods 98
January – December 2018 (10) Adequate handwashing 1843 (11) Food obtained from approved source 43 (12) Food received at proper temperature 31 (13) Food in good condition, safe & unadulterated 129 (14) Required records available: shell stock tags, parasite destruction 58 (15) Food Separated & protected 605 (16) Food-contact surfaces: cleaned & sanitized 2221 (17) Proper disposition of returned, previously served, reconditioned & unsafe food 4
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