Transcript 06 2005 Food Code pt 1

Labensky, CHAPTER 2
FOOD SAFETY
and
Food Code 2005
JCAHO and Title 22 (CA)
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Food safety continues to be a
concern
 Yearly there are:
76 million illnesses, 325,000 hospitalizations,
5000 deaths (2005 Food Code)
 Cost of foodborne illness: $10- $83 yearly (estimate)
 Healthy People 2010 – priority to ↓ infections caused by
food pathogens, outbreaks of foodborne illness, improve
food employee behaviors & food production practices that
relate to illness in retail food establishments
 Why are concerns are increasing?
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Food Safety
“Our lives are not in the lap of the gods but in the lap
of our cooks.”
Lin Yutang, Chinese-American writer, in The Importance of
Living 1937
Federal, state, county and municipal health, building & other
codes are designed in part to ensure food is handled in a
safe and proper manner. JCAHO and State surveyors
monitor food in institutional settings.
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Be able to apply these terms to your
labsite & exam:
• Contamination:
direct vs cross
3 types direct: biological, chemical, physical
• How to preventing direct contamination:
temperature, time, moisture, acid/alkali,
atmosphere,
• How to reduce cross contamination: employee
health & hygiene, dish/equipment, pest
management
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Contamination - Biological
• Several microorganisms, primarily bacteria,
parasites, viruses, and fungi can cause biologically
based food-borne illnesses
• Bacteria a single-celled microorganisms
– Leading cause of food-borne illness
• Parasite – enter with contaminated product then live in
host’s GI tract: Trichinosis, anisakiasis, cyclospora
• Virus – can survive in food or food contact surface;
enter host then produce more virus: Hepatitis A, Norwalk
• Fungi – molds, yeasts
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Factors affecting bacterial growth
• Temperature: 41° F (5° C) to 135° F (57° C)
• Water activity level - 0.85 or more it is
considered potentially hazardous
• pH - acidic (<4.6) growth slowed
• Atmosphere- aerobic, anaerobic, facultative
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Bacteria Duplication
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Intoxications and Infections
•
3 ways Pathogenic Bacteria can cause illness in
humans
1. Intoxication
•
Botulism - toxin produced by bacteria is poisonous
2. Infection
•
Salmonella – ingest living bacteria
3. Toxin-Mediated Infection
•
ingest bacteria which set up colonies (intestine) where they
produce toxins -Clostridium perfringens & Escherichia coli
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chemical Contaminants
• Chemical Hazards Contamination:
– chemicals resulting from growing the food PCB (fish)
– food service chemicals (cleaners, polishers)
– toxic metals: Lb (pipes, ceramic); Mg (fish);
antimony (enamelware); Cu (unlined Cu pot);
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Physical Contaminants
• Foreign objects that find their way into food
by mistake, such as metal shavings, pieces
of glass, fingernail, hair or dirt
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Cross-Contamination
• Process by which one item (cutting board)
becomes contaminated and then
contaminates another tool or food
• Reducing Cross-Contamination
–
–
–
–
Personal cleanliness
Dish cleanliness
Equipment cleanliness
Pest management
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Food Code 2005
Jointly released by:
• HHS:
Food and Drug Administration - FDA
Centers for Disease Control & Prevention – CDC
• USDA
Food Safety & Inspection Service
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Food Code 2005
expect full revisions every 4th year
 Provides practical, science-based guidance & manageable
enforceable provisions for mitigating risk factors known to
cause foodborne illness.
 Code is reference doc for regulatory agencies that oversee
food safety in food service establish., retail food stores and
other places food is sold, institutions such as nursing
homes & child care centers.
 Not a federal law, but science-based guidance for state,
local & tribal government agencies & food industry to use
to achieve uniform & effective standards for food safety.
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Food code requirements are of 3
types (preface x)
• Critical: (noted with an *)
• Swing: may or may not be critical
depending on the circumstances
• Noncritical: but important
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 1 Food Code: Purpose &
Definition
Relate to lab site & to know for test: (pages 1- 8)
• CFR - Code of Federal Regulations:
• Comminuted
• Confirmed disease outbreak; laboratory evidence &
epidemiological analysis
• Critical item – refers to major violations during inspection
• Noted with *
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 1 Food Code: Purpose &
Definition
(page 4)
• Critical control point
• Dry storage area
• Employee: person working in a food
establishment, includes volunteers
• Conditional employee: potential employee
to whom offer made conditional on
response (medical issue or examination to
comply with ADA act)
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 1 Food Code: Purpose &
Definition (page 9)
• Food establishment is:….. (a) Restaurant, market, catering operation
that provides food directly to consumer or to a conveyance used to
transport people; market, vending location, institution, or food bank (b)
relinquishes possession of food directly or indirectly through a delivery
service or restaurant take-out orders
• Food establishment is not…(a) offers only prepackaged foods that are
not potentially hazardous (d) kitchen in a private home if only food
that is not potentially hazardous is prepared for charitable or religious
bake sale & consumer is informed that “food prepared in kitchen not
subject to inspection & regulation” this must be visible on placard. (f)
small family day-care provider or owner occupied Bed & Breakfast
with 6 rooms or less, where breakfast is only meal offered & number
of guests does not exceed 18 & placard displayed as above
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 1 Food Code – Purpose &
Definition (page 10 - 12)
•
•
•
•
•
•
•
Highly susceptible population
Imminent health hazard
Major food allergen (1) and (2) PL 108-282
Permit & permit holder
Person in charge
Personal care items
Potentially Hazardous Food (time/temperature
control for safety food)
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 1 Food Code – Purpose &
Definition (page 14)
Potentially Hazardous food:
b) Food of animal origin that is raw or heattreated;
food of plant origin that is heat-treated or
consists of raw see sprouts; cut melons;
garlic-in-oil mixtures
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 1 Food Code – Purpose &
Definition (page 15)
Potentially hazardous food does not include:
i. air cooled hard cooked egg in shell
ii. food with aw value of .85 or less
iii. food with pH of 4.6 or below -measured at 75o
iv. food in unopened hermetically sealed container
v. Food that does not support growth of S.
Enteritidis or C. botulinum
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 1 Food Code – Purpose &
Definition (pages 14-19)
•
•
•
•
•
•
Potentially Hazardous food includes:
(1) (2) (3)
Ratite
Ready to eat food
Reduced oxygen packaging (a) (d)(e)
Restrict: (employee) vs limit
Sanitize
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 1 Food Code – Purpose &
Definition (pages 21-22)
•
•
•
•
Slacking: (-10o to 25o F)
Temporary food establishment
Variance
Warewashing
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 2 Food Code – Management
and Personnel (page 23-28)
2-1 Supervision
• 2-101*, 2-102*: Responsibility is with
permit holder or designated person in
charge who must demonstrate knowledge
by having A. no violations of critical terms
during current inspection; B.passed a test
(Serv-Safe)and C.answers questions.
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 2 Food Code – Management
and Personnel (page 28-40)
2-2 Employee Health
2-201.11* - Permit holder shall require food
employees and conditional employees to report
information about health & activities as they relate
to diseases transmissible through food (may
require visit to health practitioner);
2-201.12* Restricted (limit activities) vs Excluded
(Highly susceptible population)
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 2 Food Code – Management
and Personnel (page 40-45)
• 2-301* Personal Cleanliness
clean hands, exposed arms, fingernails – how, when &
where, hand sanitizers & Cleaning Procedure*
• 2-302 Nails clean, trimmed – must wear gloves with polish or
artificial fingernails
• 2-303 Jewelry – only plain ring (NO medical ID bracelet)
• 2-304 Outer clothing shoes – clean & safe
• 2-401* Eat, drink use tobacco only in designated
area
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 2 Food Code – Management
and Personnel (page 45)
• 2-402 – hair restraints / used & effective
• 2-403* – prohibition on handling service
dogs, patrol dogs, pets
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chp 3 Food Code –Food
Preventing biological, chemical, physical
contamination & cross-contamination
• 3-201.11* sources of food (approved)
• 3-202.11* Temperature for receiving –
potentially hazardous foods (phf) (41F), raw eggs
(45F), hot (phf) (135F)
• 3-202.16 Ice*
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458