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WASHINGTON FOOD COALITION 2014 FOOD SAFETY Rob Eastman & Hilary Knelleken Food Safety Program/Chelan-Douglas Health District.

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Presentation on theme: "WASHINGTON FOOD COALITION 2014 FOOD SAFETY Rob Eastman & Hilary Knelleken Food Safety Program/Chelan-Douglas Health District."— Presentation transcript:

1 WASHINGTON FOOD COALITION 2014 FOOD SAFETY Rob Eastman & Hilary Knelleken Food Safety Program/Chelan-Douglas Health District

2 FOOD-BORNE ILLNESS We don’t want to make anyone sick! High risk people – Immune deficient – Elderly – Very young – Pregnant woman

3 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

4 CHEMICAL FOOD POISONING Chemical cleaners such as detergents, pesticides, cleaners, sanitizers etc. Histamine Soda fountain machines Allergies


6 CONTROLLING BACTERIAL GROWTH CONT… Water activity (Aw) (1.00) pure water (0.85) for pathogens (0.70) spoilage organisms Time four hours

7 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

8 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

9 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

10 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

11 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

12 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

13 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

14 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


16 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

17 SANITIZERS Chlorine/Bleach – One teaspoon per gallon of cool water – 100 ppm “Quats” – 200 ppm

18 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

19 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

20 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

21 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.

22 PEST CONTROL External surroundings Screens/close doors Clean up spills

23 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

24 SANITARY SURROUNDINGS Building/Grounds Pest control, proper repair Water/sewer Safe water supply, proper sewage disposal Cleaning equipment and chemical storage Proper ventilation

25 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.

26 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

27 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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