1. MEASURING THE FOOD SAFETY OF YOUR SCHOOL FOOD OPERATION
PENNSYLVANIA DEPARTMENT
OF AGRICULTURE
Dr. Lydia Johnson

2. Chapter 1 An Overview
Chapter 2 The Inspection
Chapter Food Borne Illness:
Causes and Prevention
Chapter 4 Safe Purchasing, Storage, Preparation
and Service
Chapter Good Practice
Chapter 6: Conclusions

3. CHAPTER 1
AN OVERVIEW

4. An Overview Regulatory & Education
The Pennsylvania Department of Agricultures Role in the Process:
Regulatory & Education

5. The Bureau has four divisions: Food Safety Milk Sanitation
THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE BUREAU OF FOOD SAFETY & LABS
The Bureau has four divisions:
Food Safety
Milk Sanitation
Laboratory Services
Eggs, Fruits & Vegetables.

6. THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE
Approximately 29,740 public eating and drinking place facilities are licensed and require yearly inspections under Act 369, Public Eating & Drinking Places.
An additional 2500 re-inspections are conducted yearly on non-compliant facilities.
370 Organized camps licensed by the PA
2,842 schools are inspected by Food Sanitarians, and are required under USDA regulations to have two inspections per year; resulting in 5,684 inspections required yearly.
300 Summer Food Service Sites (for children) through the PA DOE are inspected yearly.

7. THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE BUREAU OF FOOD SAFETY & LABS
Quarterly inspections of the 98 certified shellfish facilities – 396 yearly - are conducted to allow for interstate shipment.
Approximately 4500 frozen dessert licenses are issued and Food Sanitarians conduct inspections on an “as needed” basis when firms have non-compliant microbiological counts and has averaged 1500 per year in recent years.
Food Sanitarians investigate food vehicle accidents related to food, and average 100 per year. Emergency situations, such as floods, fires, or water potability, are investigated and average 500 inspections yearly.
In calendar year 2007, the Division ordered 200 closures of food facilities, and had food disposals of over 1,400,000 lbs of food valued at nearly $900,000.
The Division performs investigative inspections of food safety consumer complaints and all reported potential food-borne illnesses averaging approximately 1250 yearly.

8. Schools Include High Risk Population
Currently, percent of the population is in a high-risk category (i.e., young, older, pregnant, immune-compromised)
Young children and infants are at a higher risk for food-borne illness and disease because their immune systems have not fully developed to protect them from harmful bacteria and viruses.

9. But we’ve ALWAYS done it this way!
We’ve never made anyone sick!

10. Food Borne Illnesses EACH YEAR IN THE UNITED STATES:
76 Million Foodborne Illnesses
325,000 Hospitalizations
5,000 Deaths

11. THE PDA INSPECTION REPORT
CHAPTER 2
THE PDA INSPECTION REPORT

12. Food Facility Inspection Report
PENNSYLVANIA DEPARTMENT OF AGRICULTURE 2301 N CAMERON ST HARRISBURG, PA Phone: (717)
No. of Risk Factor/Intervention Violations  1
Date 
01/08/2008
No. of Repeat Risk Factor/Intervention Violations 
Time In 
09:00 AM
Overall Compliance Status   IN
Time Out 
10:30 PM
Food Facility
Address 29 COMFORT INN LN
City/State MILL HALL, PA
Zip Code
Telephone (570)
Registration # R038280
Owner
Purpose of Inspection Regular
License Type Permanent E&D
Risk Category High

13. PDA INSPECTION REPORT
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of food-borne illness or injury. Public Health Interventions are control measures to prevent food-borne illness or injury. (first 27 items)

14. PDA INSPECTION REPORT
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
IN=in compliance   
OUT=not in compliance   
N/O=not observed   
N/A=not applicable   
COS=corrected on-site during inspection   
R=repeat violation

15. PDA INSPECTION REPORT Demonstration of Knowledge
Certification by accredited program, compliance with Code, or correct responses
Employee Health
Management awareness; policy present
Proper use of reporting; restriction & exclusion
Good Hygienic Practices
Proper eating, tasting, drinking, or tobacco use
No discharge from eyes, nose, and mouth

16. PDA INSPECTION REPORT Preventing Contamination by Hazards
Hands clean & properly washed
No bare hand contact with RTE foods or approved alternate method properly followed
Adequate hand-washing facilities supplied & accessible

17. PDA INSPECTION REPORT Approved Source
Food obtained from approved source
Food received at proper temperature
Food in good condition, safe, & unadulterated
Required records available: shell-stock tags, parasite destruction

18. PDA INSPECTION REPORT Protection From Contamination
Food separated & protected
Food-contact surfaces: cleaned & sanitized
Proper disposition of returned, previously served, reconditioned, & unsafe food

19. PDA INSPECTION REPORT
Potentially Hazardous Food Time/Temperature Proper cooking time & temperature
Proper reheating procedures for hot holding
Proper cooling time & temperature
Proper hot holding temperature
Proper cold holding temperature
Proper date marking & disposition
Time as a public health control; procedures & record

20. PDA INSPECTION REPORT Consumer Advisory
Consumer advisory provided for raw or undercooked foods
Highly Susceptible Population
Pasteurized foods used; prohibited foods not offered
Chemical
Food additives: approved & properly used
Toxic substances properly identified, stored & used
Conformance with Approved Procedure
Compliance with variance, specialized process, & HACCP plan

21. PDA INSPECTION REPORT GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.

22. PDA INSPECTION REPORT Safe Food and Water
Pasteurized eggs used where required  
Water & ice from approved source  
Variance obtained for specialized processing methods

23. PDA INSPECTION REPORT Food Temperature Control
Proper cooling methods used; adequate equipment for temperature control  
Plant food properly cooked for hot holding  
Approved thawing methods used  
Thermometer provided & accurate

24. PDA INSPECTION REPORT Food Identification
Food properly labeled; original container

25. PDA INSPECTION REPORT Prevention of Food Contamination
Insects, rodents & animals not present; no unauthorized persons  
Contamination prevented during food preparation, storage & display  
Personal cleanliness  
Wiping cloths: properly used & stored  
Washing fruit & vegetables

26. PDA INSPECTION REPORT Proper Use of Utensils
In-use utensils: properly stored  
Utensils, equipment & linens: properly stored, dried & handled  
Single-use & single-service articles: properly stored & used  
Gloves used properly

27. PDA INSPECTION REPORT Utensils, Equipment and Vending
Food & non-food contact surfaces cleanable, properly designed, constructed, & used  
Ware-washing facilities: installed, maintained, & used; test strips  
Non-food contact surfaces clean

28. PDA INSPECTION REPORT Physical Facilities
Hot & cold water available; adequate pressure  
Plumbing installed; proper backflow devices  
Sewage & waste water properly disposed  
Toilet facilities: properly constructed, supplied, & cleaned  
Garbage & refuse properly disposed; facilities maintained  
Physical facilities installed, maintained, & clean  
Adequate ventilation & lighting; designated areas used

29. FOOD-BORNE ILLNESS Causes and Prevention
Chapter 3
FOOD-BORNE ILLNESS
Causes and Prevention

30. Foodborne Illness: Causes
Hazards: harmful substances that when found in food can cause foodborne illness
Chemical
Physical
Biological

31. Chemical Hazards Detergents Sanitizers Chemical Pesticides
Naturally occurring fish or plants toxins
Medications

32. Chemical Hazards Original containers Label and storage of chemicals
Usage of pesticides
Toxins
Do not use wild mushrooms
Purchase fish & seafood from
approved vendors

33. Physical Hazards Pests Glass Plastic Physical Toothpick Metal
False fingernails
Jewelry
Hair

34. Figure 2.1 Biological Hazards
Pathogens
Spoilage Organisms
Fungi
Parasites
Viruses
Bacteria
Foodborne
Illness
Unpleasant smell and taste
Microorganisms

35. How Do They Get There?
Found on
raw
foods
Added
during
handling
and

36. Biological Hazards
Bacteria
Biological
Viruses
Parasites
Fungi

37. BACTERIA
Bacterial Spores
Bacterial Toxins

38. Foodborne Pathogens
See
Smell
Taste

39. Bacteria require nutrients to grow
ood
Bacteria require nutrients to grow
Proteins
Carbohydrates

40. Figure 2.3 Bacterial Growth
1 bacterium
20 minutes =
2 bacteria
40 minutes
4 bacteria
4 hours
4096 bacteria
8 hours
17 million bacteria
12 hours
68 billion bacteria
If the temperature is right, 1 bacteria may become 68 billion bacteria within 12 hours

41. cidity Neutral Alkaline |-----------------|--------------|-- Acidic
pH pH pH 14
Lemons/
Limes
Mayonnaise
Raw chicken
Egg yolks
Ham
Acidic
PHFs > 4.6

42. ime time & temperature It takes both for bacteria to grow:
0 minutes = 1 bacterial cell
20 minutes = 2 bacterial cells
40 minutes = 4 bacterial cells
12 hours = > 68 billion cells

43. “Temperature Danger Zone”
= above 41F to below 135F
Bacteria grow best in the TDZ
Keep food out of the TDZ

44. oisture
moisture
Bacteria need to grow

45. xygen Bacteria have different requirements for growth oxygen
Some need oxygen to grow
Some grow only when oxygen
is absent
Some can grow with or without
oxygen
oxygen

46. Time and Temperature Stop Bacterial Growth CONTROL CONTROL CONTROL

47. Viruses
Need a living host

48. Parasites
Need a living host

49. Parasites

50. Microorganisms & Illness
No m/o’s
Thousands
of m/o’s
Millions
Generally, as the number of microorganisms increase, the likelihood of illness increases

51. Susceptible People As few as 10 - 100 microorganisms can
No m/o’s
m/o’s
As few as microorganisms can
make some people ill or very sick

52. How long does it take? Depending on the type of foodborne
illness, symptoms may occur within
½ hour to 50 days after ingesting the food
Infection
Intoxication
Toxin-mediated infection

53. Conditions That Lead to Foodborne Illness
Time-temperature abuse
Cross-contamination
Poor personal hygiene

54. Fungi
Mold & Yeast

55. CHAPTER 4:
Safe Purchasing, Storage, Preparation
and Service

56. Receiving Food
Liquid, frozen and dry eggs and egg products shall only be pasteurized.
Food packages should be in good condition (not ripped or open) and should protect the food so that it is not exposed to potential contaminants.
All food received into the kitchen should have the receiving temperature recorded on log sheets with date and time before storing.
All foods received should be visually checked for package integrity, insect and rodent activity before placement into storage.

57. Receiving Food
Refrigerated, potentially hazardous food (PHF) should be at 41F or below when arriving at the kitchen.
If food is received from that main cafeteria and transported to a satellite school, PHF that is cooked and served hot to students should be 135F or above when arriving at the satellite schools.
Food that is labeled frozen and shipped frozen by a food processing plant should be frozen when it arrives at the kitchen.
When PHF arrives, check that the food does not show signs of previous temperature abuse (keeping food out of proper temperature for a period of time).

58. All food contact surfaces must be washed, rinsed and sanitized.
A Clean Kitchen
All food contact surfaces must be washed, rinsed and sanitized.
Wash: Wash dishes, utensils, cookware, cutting boards, appliances, equipment, and cooking surfaces with hot, soapy water to remove visible soil.

59. A Clean Kitchen Rinse: Thoroughly rinse off soap and film.
Sanitize: Utilize an approved sanitizer, mixed according to manufacturer direction and using the appropriate water temperature, to sanitize all equipment. Chlorine, Quaternary Ammonia, and Iodine are all approve food contact sanitizers. (See Sanitizing Equipment)
Drying: Air dry only. Do not wipe dry. Do not stack or wet net dishes.

60. Refrigeration KEEP COLD FOODS AT 41F or BELOW!
Immediately cool hot food leftovers at or below 41F. Place food in shallow containers or divide food into smaller containers to quickly cool foods. Covers are not necessary while cooling. Once cooled to 41F or below, then cover or wrap the product.
Store raw food products below cooked foods or foods that will not be cooked. Cover foods to help protect from cross-contamination.

61. Freezers
Freezers must be maintained such that foods remain in a frozen state.
Frozen food should be placed in freezer storage immediately after delivery and inspected if not being used that day. If the food is to be used or prepared that day, food should be kept frozen or refrigerated—not held at room temperature.
Place an easily visible thermometer in the freezer to record temperatures.
Remove food from freezer storage in quantities that can be used immediately.

62. Dry Storage
Dry storage areas should be well ventilated, well lit, clean and protected from pests and excessive heat and moisture.
60F to 70F is adequate for dry storage, however, 50F is ideal (with ideal humidity level of 50 % – 60 %).
Practice FIFO rotation of foods in storage.

63. CHAPTER 5:
Good Practice

64. Schools Include High Risk Population
If you are a school who serves children age 6 or below, you are serving a highly susceptible population of children. These are children who are more likely then the general population to acquire a food-borne illness. As such there are a few strict food safety rules that you must adhere to.
You may not use time (4 hr rule) in lieu of temperature for control of food. In other words, all food requiring temperature control must be kept about 135F or below 41F at all times.
Shell eggs may not be utilized. Only pasteurized egg may be used. Shell egg may be used if combined as an ingredient in another food, such as, cake, baked goods, etc…
Un-pasteurized juice may not be served.
Undercooked or raw animal derived foods may not be served. Example: ice cream made with raw egg, eggnog, sunny side up eggs, egg fortified beverages.
Raw seed sprouts may not be served.

65. Changing Trends in the Food System
In the past….
Produced
Processed
Sold
Eaten

66. Today’s Trends in the Food System
Sold & Eaten
Produced
Processed

67. Prevent Cross-contamination
Separate raw and
RTE foods
Use only food-grade
containers to store,
transport, or hold food
Clean and sanitize all
equipment
Destroy pathogens to
prevent cross-
contamination

68. Prevention Tips: Prevent cross-contamination of
Microorganisms to food contact surfaces
Separate raw & cooked or RTE foods
Keep all equipment & utensils
clean & sanitized
Assure good personal hygiene:
Proper hand washing
Storage of personal belongings
NO EATING in preparation areas

69. § 46.261. Preventing contamination from food employees' hands.
   (a)  Hand washing required. Food employees shall wash their hands as specified in §  (relating to cleanliness of hands and exposed portions of arms).
   (b)  Hand contact with ready-to-eat food. Except when washing fruits and vegetables as specified in §  (relating to washing raw fruits and vegetables) or when approved in accordance with subsection (d), food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment.
   (c)  Hand contact with food that is not ready-to-eat food. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.

70. § 46.305. Gloves: use limitations.
   (a)  Single-use gloves. Single-use gloves shall be used for only one task (such as working with ready-to-eat food or with raw animal-derived food), used for no other purpose and discarded when damaged or soiled, or when interruptions occur in the operation.

71. Practice Good Personal Hygiene
Wash hands:
before preparing food
after using the restroom
after eating or smoking
after touching hair, face, or body
after coughing or blowing nose
after handling garbage, cleaning, or
clearing tables
before beginning each new task

72. § 46.132. Duty of food employees to wash.
   Food employees shall clean their hands and exposed portions of their arms as specified in §  (relating to cleanliness of hands and exposed portions of arms) as follows:
    Immediately before engaging in food preparation activities
such as working with exposed food, working with clean
equipment and utensils, and working with unwrapped single-
service and single-use articles.
      After touching bare human body parts other than clean hands
and clean, exposed portions of arms.
     After using the rest room.
      Except as specified in § 46.151(a)(2) (relating to food
contamination prevention), after coughing, sneezing, using a
handkerchief or disposable tissue, using tobacco, eating or
drinking.
   

73. After handling soiled equipment or
utensils.
    During food preparation, as often as
necessary to remove soil and contamination
and to prevent cross contamination when
changing tasks.
    When switching between working with raw
food and working with ready-to-eat food.
    Before donning gloves for working with
food.
    After engaging in other activities that
contaminate the hands.

74. §    Jewelry.
   Food employees may not wear jewelry (including medical information jewelry) on their arms and hands while preparing food. This prohibition does not apply to a plain ring such as a wedding band.

75. §    Hair restraints.
   (a)  General requirement. Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.

76. Safety Through the Flow of Food
Purchasing
Storage
Preparation
Holding
Cooling
Reheating
Service

77. Figure 4.1: Thermometers
Types
Calibration
Use

78. Thawing Thaw food in the refrigerator at 41F or less
Thaw in a microwave oven, only if the food
will be cooked immediately afterward
Thaw food as a part of the cooking process

79. Cold Holding Foods should be chilled prior to placing in
cold holding equipment such as ice trays
or refrigerated displays
Cold holding temperatures should be
taken at least every 2 hrs

80. Hot Holding Consider cooling foods and then reheating when needed
Monitor temps every 2 hrs with a calibrated
thermometer
Use holding equipment such as slow cookers,
steam tables, and hot holding carts only for holding
food and not for cooking or reheating
Cover foods and regularly stir to maintain a safe
temperature

81. Cooling Methods 1. Divide food into shallow pans no more than two
inches deep
Separate food into smaller
or thinner portions
Stir food in a container placed
in an ice bath
Stir food with ice-filled wands

82. Cooling NEVER place large quantities of hot food in
the refrigerator or freezer
cool at room temperature

83. Service Wash hands before serving food
Do not touch RTE foods with bare hands
Avoid cross-contamination by assigning
specific duties to each staff
Avoid touching surfaces that
will come into contact with food
Use gloves appropriately

84. Clean vs Sanitary CLEAN = SANITARY = Free of visible soil
Free from harmful levels of foodborne pathogens

85. With a Commercial Dishwasher
Follow the manufacturer’s instructions
If it is a high temp machine, final rinse must reach 1800F – Is the booster on?
If it is a low temp machine, is the chlorine on the final rinse 50 ppm? – Do you have test strips to check it?

86. Storage of Cleaning Supplies
Store all cleaning an sanitizing supplies
away from food storage & prep areas
Keep all chemicals in original containers
or clearly marked containers

87. Pest Control It is easier to prevent pests from entering a
kitchen than to remove them once they are
there

88. Trash Tips Provide enough containers to hold the
amount of trash expected
Use trash bags in all containers
Use lids on all trash containers
Empty often
Keep it away from food areas
for insect control
Clean and sanitize regularly
Keep it from leaking

89. CHAPTER 6:
Conclusions

90. The Pennsylvania Department of Agriculture Web Site
A wealth of information!

91. Bureau of Food Safety and Laboratory Services.
PA DEPARTMENT OF AGRICULTURE
Bureau of Food Safety and Laboratory Services
2301 NORTH CAMERON STREET
HARRISBURG PA, 17110
For further information call
1/2008