Washington food coalition 2014 food safety
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WASHINGTON FOOD COALITION 2014 FOOD SAFETY PowerPoint PPT Presentation


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WASHINGTON FOOD COALITION 2014 FOOD SAFETY. Rob Eastman & Hilary Knelleken Food Safety Program/Chelan-Douglas Health District. FOOD-BORNE ILLNESS. We don’t want to make anyone sick! High risk people Immune deficient Elderly Very young Pregnant woman. WHAT IS FOOD-BORNE ILLNESS.

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WASHINGTON FOOD COALITION 2014 FOOD SAFETY

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Washington food coalition 2014 food safety

WASHINGTON FOOD COALITION 2014 FOOD SAFETY

Rob Eastman & Hilary Knelleken

Food Safety Program/Chelan-Douglas Health District


Food borne illness

FOOD-BORNE ILLNESS

  • We don’t want to make anyone sick!

  • High risk people

    • Immune deficient

    • Elderly

    • Very young

    • Pregnant woman


What is food borne illness

WHAT IS FOOD-BORNE ILLNESS

  • Infections

  • Intoxications/Clostridium & Staphylococcus

    • Bacteria

      • Clostridium botulinum/perfringens, Bacillus cereus, Staphylococcus aureus, Salmonella, E. coli, Listeriamonocytogenes, Campylobacter

    • Viruses

      • Hepatitis A, Noro Virus

    • Parasites

      • Giardia, Trichinella, Cryptosporidium

    • Molds

      • Aspergillus, Aflatoxin, Patulin


Chemical food poisoning

CHEMICAL FOOD POISONING

  • Chemical cleaners such as detergents, pesticides, cleaners, sanitizers etc.

  • Histamine

  • Soda fountain machines

  • Allergies


Controlling bacterial growth

CONTROLLING BACTERIAL GROWTH

  • TEMPERATURE DANGER ZONE


Controlling bacterial growth cont

CONTROLLING BACTERIAL GROWTH CONT…

Water activity (Aw)

(1.00) pure water

(0.85) for pathogens

(0.70) spoilage organisms

Time

four hours


Temperature control

TEMPERATURE CONTROL

  • Keep potentially hazardous food hot at 135F or above or cold at 41F or less at all time

  • Room temperature storage is not allowed

  • Potentially hazardous food must be cooled at 2 inches or less using uncovered shallow pans or the ice bath method to 41F or below within 6 hours.

  • Potentially hazardous food must be reheated to either 135F or above or 165F or above within 2 hours


Temperature control cont

TEMPERATURE CONTROL CONT…

  • Thaw potentially hazardous food under refrigerated conditions or completely submerged in a sink with continuous running water that does not exceed 70F

  • Potentially hazardous food can be at room temperature for up to two hours during active prep


Preventing cross contamination

PREVENTING CROSS CONTAMINATION

  • Wash hands frequently

  • Keep raw meat, poultry and fish under or away from ready-to-eat food

  • Bare hand contact of ready-to-eat food is prohibited

  • Wash and sanitize cutting boards as often as necessary


Personnel practices

PERSONNEL PRACTICES

  • Employees must wash hands and exposed portions of arms including prosthetic devices for at least 20 seconds/nail brushes

  • Keep fingernails trimmed and/or filed so the edges are not rough

  • Jewelry - wedding band or wedding ring set only

  • Clean outer clothing


Personnel practices cont

PERSONNEL PRACTICES CONT…

  • Eat or drink in employee designated areas only

  • Do not handle unpackaged food while sick

  • Not allowed on the premises if you have diarrhea, vomiting, jaundice or sore throat and fever


Hand washing

HAND WASHING

  • When required:

    • After using the restroom

    • Touching bare human body parts other than clean hands and clean portions of exposed arms

    • After handling or taking care of service animals or aquatic animals

    • After handling soiled equipment or utensils

    • After taking out the trash

    • Starting or returning to work from breaks or lunch


Hand washing cont

HAND WASHING CONT…

  • After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking

  • Switching food prep between raw and ready-to-eat food

  • Before donning gloves and changing gloves if the gloves become contaminated

  • Any other time when an activity contaminates the hands


Refrigeration freezers ice machines thermometers

REFRIGERATION, FREEZERS, ICE MACHINES & THERMOMETERS

  • Refrigerators, freezers, ice machines

    • ANSI (NSF/UL) certification, home style units, ice scoops and indirect plumbing

  • Refrigerated storage

    • 41F or less, thermometers required

  • Thermometers

    • Dial metal stem, ambient air thermometers, thin tip


Cleaning frequencies

Cleaning Frequencies

  • Preventing cross contamination

    • Cutting boards

    • Wash, rinse, sanitize, cracks

  • Every four hours

  • Non-food contact surfaces

    • At a frequency necessary to preclude accumulation of soil residues


Sanitizers

SANITIZERS

  • Chlorine/Bleach

    • One teaspoon per gallon of cool water

    • 100 ppm

  • “Quats”

    • 200 ppm


Bathrooms

BATHROOMS

  • Hand sink with a mixing faucet

  • Minimum of 100F

  • Single use sanitary towels/hand dryers

  • Soap

  • Signage required

  • Waste receptacle is required if disposable towels are provided


Repackaging bulk foods

Repackaging Bulk Foods

  • Repackaging of bulk food items must be done independently of other food actives by space or time

  • Wash hands prior to the start of repackaging

  • Clean and sanitize surfaces and equipment used in the process before starting

  • Re-used containers must be cleaned and sanitized prior to using, check the integrity of the container

  • Do not re-use containers returned by customers

  • Do not use containers that previously contained chemicals for repackaging food items


Risk management

RISK MANAGEMENT

  • Packages with tears

  • Bottles with popped safety seals

  • Opened jars

  • Leaky containers

  • Packages with insect or rodent holes

  • Packages that are paperboard/cardboard that are stained

  • Expired food

  • Can’t accept donations that were made in someone’s home


Risk management cont

RISK MANAGEMENT CONT…

  • Refrigerated potentially hazardous food items that do not feel cold upon receipt should be discarded – check the temp of the food items with a thermometer when possible.

  • Discard frozen potentially hazardous food that has thawed.


Pest control

PEST CONTROL

  • External surroundings

  • Screens/close doors

  • Clean up spills


Sinks dishwahers

SINKS/DISHWAHERS

  • Sinks

    • Three compartment

      • Wash, rinse, sanitize (wash 110F, sanitize 171 F)

    • Hand wash

      • Conveniently located, 100F

    • Food prep

      • Required for produce preparation, indirectly drained

    • Service sink/mop sink

    • Commercial style dishwasher

      • Sanitizer or high temperature rinse of 180F or higher


Sanitary surroundings

SANITARY SURROUNDINGS

  • Building/Grounds

    Pest control, proper repair

  • Water/sewer

    Safe water supply, proper sewage disposal

  • Cleaning equipment and chemical storage

  • Proper ventilation


Sanitary surroundings cont

SANITARY SURROUNDINGS CONT…

  • Lighting/covers

    • 10 foot candles in walk-in refers and dry storage areas

    • 20 foot candles inside equipment such as reach-in and under counter refrigerators, hand washing, warewashing, toilet rooms and equipment/utensil storage

    • 50 foot candles where employees are working with knives, slicers, grinders and other equipment where safety is an issue.


Donated food distributing organization

DONATED FOOD DISTRIBUTING ORGANIZATION

  • Requires an Exemption from the Chelan-Douglas Health District if you have potentially hazardous food

  • Plan and Menu Review Application

  • No fee

  • No inspection


Chelan douglas health district

CHELAN-DOUGLAS HEALTH DISTRICT

  • Food Safety Program

  • Hilary Knelleken 886-6465

  • Maria Joya 886-6403

  • Scott Reynolds 886-6417

  • Rob Eastman 886-6463


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