1. FOOD SAFETY and A HIGHLY Susceptible POPULATION
Joseph Antonucci – R.E.H.S.
Central District health

2. OVERVIEW
Central District Health
Basic Food Safety
FDA Code

3. Central District Health
Central District Health (Formerly known as the Central District Health Department)
Environmental Health Conducts Regulatory Inspections
Food Establishments
Pools (Public Pools)
Schools
Daycares
Septic Systems

4. Inspections Inspections are science based
Inspections are conducted at least one time per year
There is a direct correlation between inspections and a reduction in foodborne illness outbreaks

5. Inspection Forms Two pages
First page contains items that are most likely to result in the spread of foodborne illness
Second page mostly good retail practices

6. INSPECTION FORM PAGE 1 Mostly Contains “Critical Risk Items”

8. INSPECTION FORM PAGE 2

9. Example Most inspections take two pages

10. Some are more than two pages

11. They May Even Be Four pages

12. Basic Food Safety Temperature Controlled for Safety Foods (TCS Foods)
Dairy Products
Any raw animal food
Any heat-treated plant or animal food
Raw seed sprouts
Cut melons
Garlic and oil mixtures

13. Including Other Foods?

14. Basic Food Safety
CDC identifies the 5 most common risk factors associated with foodborne illnesses
Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene

15. Risk Factor #1 Purchasing food from unsafe sources
“UNSAFE” means it has not been previously inspected by a regulatory agency

16. Risk Factor #2 Failing to cook food correctly
Poultry & Stuffed Meats (including ground poultry) - 165ºF
All Leftovers & Reheats for Hot Holding- 165ºF
Ground Beef, Other Ground Meats, Injected Meats, Ratites - 155°F
Eggs - 145°F , 155°F ( for hot holding like on a buffet)
Pork, Steaks, Pork Chops – 145ºF
Fish, Seafood - 145ºF

17. Risk Factor #3 Improper Holding Temperatures
KEEP HOT FOODS HOT!
KEEP COLD FOODS COLD!
Bacteria can grow between
41°F and 135° F.
This is referred to as
The Danger Zone

18. Risk Factor #4 Using contaminated equipment

19. Risk Factor #5 Practicing poor personal hygiene

20. Controlling these risks is imperative for protecting the general public especially those that are more likely to become ill

21. FDA FOOD CODE
The U. S. Food and Drug Administration (FDA) publishes the Food Code, a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes). Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy.

22. Highly susceptible population
3-8 SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS
Subpart Additional Safeguards
Some people are at a higher risk for contracting a foodborne illness than others. They include:
Infants and pre-school age children
Pregnant women
Elderly people
People taking certain medications
People who are ill

23. FDA Definition
Highly susceptible population" means PERSONS who are more likely than other people in the general population to experience foodborne disease because they are:
(1) Immunocompromised; preschool age children, or older adults; and
(2) Obtaining FOOD at a facility that provides services such as custodial care, health care, or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services such as a senior center.

24. 3-801.11 Pasteurized Foods, Prohibited Re-Service, and Prohibited Food.
A - Juice
B - Eggs
C - Offered Foods
D - Food Contact
E - Time as a Control
F - Exemption for Part B
G - Food that can be re-served
H - Foods that CANNOT be re-served

25. Juice Pasteurized or otherwise treated
(A) The following criteria apply to JUICE: (1) For the purposes of this paragraph only, children who are age 9 or less and receive FOOD in a school, day care setting, or similar facility that provides custodial care are included as HIGHLY SUSCEPTIBLE POPULATIONS;

26. Eggs Shelled eggs need to be pasteurized

27. Offered Foods Must be fully cooked

28. Food Contact Bare Hand Contact NOT ALLOWED

29. Time As A Control Four and Six Hour Option not allowed

30. Exemption from part B Where else would it go?
(F) Subparagraph (B)(2) of this section does not apply if:
(1) The raw EGGS are combined immediately before cooking for one CONSUMER’S serving at a single meal, cooked as specified under Subparagraph (A)(1), and served immediately, such as an omelet, soufflé, or scrambled EGGS;
(2) The raw EGGS are combined as an ingredient immediately before baking and the EGGS are thoroughly cooked to a READY-TO-EAT form, such as a cake, muffin, or bread; or
(3) The preparation of the food is conducted under a HACCP PLAN
(c) Includes specifications and practices that ensure:
(i) Salmonella Enteritidis growth is controlled before and after cooking, and (ii) Salmonella Enteritidis is destroyed by cooking the EGGS according to the temperature and time specified in Subparagraph (A)(2),

31. Allowable Re-Service Double Dip?

32. Re-Service is Allowable It is very common, but not always obvious

33. Prohibited Re-Service
Prohibited Re-Service In certain situations re-service may be disallowed

34. Restrictions and Exclusions (Special Provisions are in place to protect a highly susceptible population)
Diarrhea
Fever
Vomiting
Jaundice
Sore Throat w/ Fever
Lesion, boil or infected wound

35. FOOD SAFETY IS IMPORTANT
AT HOME
AT WORK
IN RESTAURANTS
IN HOSPITALS
EVERYWHERE!
AND ESPECIALLY WHEN IT INVOLVES THOSE WHO MAY BE AT A HIGHER RISK OF DEVELOPING FOODBORNE ILLNESS
QUESTIONS ?