Transcript Clostridium botulinum/perfringens, Bacillus cereus, Staphylococcus

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
• Infections
• Intoxications/Clostridium & Staphylococcus
– Bacteria
• Clostridium botulinum/perfringens, Bacillus cereus,
Staphylococcus aureus, Salmonella, E. coli, Listeria
monocytogenes, Campylobacter
– Viruses
• Hepatitis A, Noro Virus
– Parasites
• Giardia, Trichinella, Cryptosporidium
– Molds
• Aspergillus, Aflatoxin, Patulin
CHEMICAL FOOD POISONING
• Chemical cleaners such as detergents,
pesticides, cleaners, sanitizers etc.
• Histamine
• Soda fountain machines
• Allergies
CONTROLLING BACTERIAL GROWTH
• TEMPERATURE DANGER ZONE
CONTROLLING BACTERIAL GROWTH
CONT…
Water activity (Aw)
(1.00) pure water
(0.85) for pathogens
(0.70) spoilage organisms
Time
four hours
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…
• 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
• 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
• 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…
• 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
• 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…
• After coughing, sneezing, using a handkerchief
or disposable tissue, using tobacco, eating or
drinking
• Switching food prep between raw and readyto-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
• 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
• 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
• Chlorine/Bleach
– One teaspoon per gallon of cool water
– 100 ppm
• “Quats”
– 200 ppm
BATHROOMS
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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 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
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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…
• 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
• External surroundings
• Screens/close doors
• Clean up spills
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
• Building/Grounds
Pest control, proper repair
• Water/sewer
Safe water supply, proper sewage disposal
• Cleaning equipment and chemical storage
• Proper ventilation
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
• Requires an Exemption from the ChelanDouglas Health District if you have potentially
hazardous food
• Plan and Menu Review Application
• No fee
• No inspection
CHELAN-DOUGLAS HEALTH DISTRICT
• Food Safety Program
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Hilary Knelleken
Maria Joya
Scott Reynolds
Rob Eastman
886-6465
886-6403
886-6417
886-6463