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Published byKelley Emery Melton Modified over 8 years ago
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Foodborne Illness Is Real…
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Clostridium Perfringens SalmonellaNorovirus
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F371 §483.35(i) - Sanitary Conditions The facility must – §483.35(i)(1) - Procure food from sources approved or considered satisfactory by Federal, State or local authorities; and §483.35(i)(2) - Store, prepare, distribute and serve food under sanitary conditions
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CDC http://www.cdc.gov/foodsafety/groups/consumers.html
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Ready-to-eat foods that require heating before consumption are best taken directly from a sealed container (secured against the entry of microorganisms) or an intact package from an approved food processing source and heated to at least 135°F When cooking raw animal foods in the microwave, foods should be rotated and stirred during the cooking process so that all parts of the food are heated to a temperature of at least 165°F; and Time/Temperature Control for Safety (TCS) food that is cooked and cooled must be reheated so that all parts of the food reach an internal temperature of 165°F Poultry and stuffed foods: 165°F; Ground meat, ground fish, and eggs held for service: at least 155°F; Fish and other meats: 145°F; Fresh, frozen, or canned fruits and vegetables: cooked to a hot holding temperature of 135°F. FORM CMS–20055 (9/2014) CDC http://www.cdc.gov/foodsafety/groups/consumers.html
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Do staff properly wash hands with soap and water to prevent cross contamination? Do staff utilize hygienic practices (not touching hair, face, nose) when handling food? Do staff serve food to residents after collecting soiled plates and food waste, without proper hand washing? Is equipment clean (refrigerators, freezers, prep areas, utensils, dinnerware, food trays)? Is food stored in direct contact with soiled surfaces or rust? Are containers of food stored on the floor or surfaces that are not clean? FORM CMS–20055 (9/2014) CDC http://www.cdc.gov/foodsafety/groups/consumers.html
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Are proper thawing techniques used? (Food thawing at room temperature?) Are cold foods held at 41⁰ F or below? Are potentially hazardous foods being held at appropriate temperatures? (Including nourishments and snacks being served within 4 hours of delivery) Are leftovers cooled quickly and promptly using shallow pans Are potentially hazardous foods cooled from 135⁰ F to 70⁰ F within 2 hours; from 70⁰ F to 41⁰ F within 4 hours FORM CMS–20055 (9/2014) CDC http://www.cdc.gov/foodsafety/groups/consumers.html
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Is raw meat stored so that juices are not dripping into other foods? Are food surfaces cleaned after preparation of fish, meat, or fowl? Are cutting surfaces sanitized between uses? FORM CMS–20055 (9/2014) CDC http://www.cdc.gov/foodsafety/groups/consumers.html
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CDC - http://www.cdc.gov/foodsafety/groups/consumers.html
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Persons with Autoimmune Diseases HIV/AIDS Patients Cancer Patients Diabetes Patients Older Adults “…older adults residing in nursing homes are ten times more likely to die from bacterial gastroenteritis than the general population.” ten times http://www.foodsafety.gov/risk/olderadults/index.html
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CDC - http://www.cdc.gov/foodsafety/groups/consumers.html
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F371 §483.35(i) - Sanitary Conditions The facility must – §483.35(i)(1) - Procure food from sources approved or considered satisfactory by Federal, State or local authorities; and §483.35(i)(2) - Store, prepare, distribute and serve food under sanitary conditions
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