1. 1999 FOOD CODE HOW DOES IT AFFECT LONG TERM CARE FACILITIES

2.  OBJECTIVES  Following this presentation the participants will be able to verbalize:  A. Rationale for change in food service standards within long term care  B. The 5 significant areas of change between 1993 food code and 1999 food code  C. Special requirements for highly susceptible people  D.. Parameters for glove use vs. bare hand contact by food service personnel  E. Food cooling guidelines for potentially hazardous foods  F. Parameters for maintaining refrigerated leftovers  G. Heating and holding temperatures for potentially hazardous foods

3.  1999 FOOD CODE  THE INCIDENCE OF FOOD BORNE ILLNESS IS ON THE RISE IN OUR COUNTRY.  SAFE FOOD HANDLING AND PREPARATION IS NEEDED TO IMPACT THE PROBLEM  OUR ELDERLY ARE VULNERABLE AND HIGHLY SUCEPTIBLE  DURING A 6 MONTH PERIOD MICHIGAN CITED FEDERAL TAG 371 IN 48% OF NURING HOMES  OVERVIEW FOR ADOPTING 1999 FOOD CODE  1993~1999: 5 AREAS OF CHANGE  SUMMARY  QUESTIONS

4.  1999 FOOD CODE  INITIATION OF MICHIGAN FOOD LAW 2000  PUBLIC HEALTH CODE

5.  5 AREAS OF CHANGE IN 1999 FOOD CODE  SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS  GLOVE USE VS. BARE HAND CONTACT  FOOD COOLING  HOLDING OR SHELF LIFE OR LEFTOVERS  FOOD HEATING AND COOLING

6.  SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PEOPLE  UNPASTERIZED/UNPROCESSED BEVERAGES AND FOOD  SERVING RAW SHELL EGGS  THE RESERVING OF FOOD FROM THE ORIGINAL PACKAGE  SERVING RAW ANIMAL FOODS, LIGHTLY COOKED MEATS,SOFT BOILED EGGS, AND RAW SEED SPROUTS  “EXCEPTIONS”

7.  GLOVE USE vs. BARE HAND CONTACT  HAND WASHING  HAND WASHING FACILITIES  HAND CONTACT WITH READY-TO- EAT FOODS  “EXCEPTIONS”

8.  FOOD COOLING  POTENTIALLY HAZARDOUS FOOD  COOLING TEMPERATURES AND TIMES  MONITORING OF COOLING TEMPERATURES AND TIMES

9.  HOLDING LEFTOVERS  MARK DATE ON POTENTIALLY HAZARDOUS FOODS  DISPOSAL OF POTENTIALLY HAZARDOUS FOODS  MONITORING TIME FRAMES AND REFRIGERATION TEMPS

10.  FOOD HEATING AND HOLDING  HEATING TEMPS/HOLDING TIMES FOR RAW ANIMAL FOODS  HEATING TEMPS/HOLDING TIMES FOR INJECTED,RATITES,GAME, AND COMMINUTED MEATS  TEMPS/HOLDING TIMES FOR RAW EGGS  HEATING TEMPS/HOLDLING TIMES FOR POULTRY, WILD GAME,STUFFED FISH, MEAT,RATITES,PASTA, POULTY, OR STUFFING CONTAINING THE ABOVE MEATS

11.  FOOD HEATING AND HOLDING  COOKING TEMPS/ HOLDING TIMES FOR BEEF AND PORK ROASTS, AND CURED PORK ROAST SUCH AS HAM

12.  SUMMARY  FOOD SERVICE WITHIN LONG TERM CARE FACILITIES WILL ADHERE TO PERTINENT GUIDELINES FROM 1999 ADA FOOD CODE  IN YEAR 2000 THE MICHIGAN DIVISION OF NURSING HOME MONITORING CITED F TAG 371 IN 48% OF NURSING HOME SURVEYS DURING A 6 MONTH PERIOD  THERE ARE 5 AREAS OF PERTINENT CHANGE FOR LONG TERM CARE FACILITIES WITHIN THE 1999 ADA FOOD CODE

13.  SUMMARY (CONT.)  THE 5 AREAS OF PERTINENT CHANGE CONSIST OF: 1. SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS 2. GLOVE vs. BARE HAND CONTACT 3. FOOD COOLING 4. HOLDING OR SHELF LIFE OF LEFTOVERS 5.FOOD HEATING AND COOLING

14.  SUMMARY (CONT.)  SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS  THE SERVING OF UNPASTEURIZED/UNPROCESSED BEVERAGES AND FOODS TO LONG TERM CARE RESIDENTS IS AN AREA OF CONCERN  GLOVE USE vs.BARE HAND CONTACT  MORE SPECIFIC GUIDELINES FOR FOOD SERVICE EMPLOYEES RELATED TO HYGIENIC PRACTICES AND PERSONAL HEALTH STATUS

15.  SUMMARY (CONT.)  FOOD COOLING  YOU HAVE A LONGER TIME (I.E. 6 HRS) TO COOL POTENTIALLY HAZARDOUS FOODS IN YOUR FACILITIES  HOLDING LEFTOVERS  POTENTIALLY HAZARDOUS READY-TO-EAT FOODS CAN BE KEPT REFRIGERATED LONGER BEFORE DISPOSAL IF YOUR REFRIGERATION EQUIPMENT MEETS THE SPECIFIED TEMPERATURE GUIDELINES

16.  SUMMARY (CONT.)  FOOD HEATING AND HOLDING  VARIOUS FOODS MUST BE COOKED AT DIFFERENT TEMPERATURES TO KILL POTENT MICROORGANISMS. THAT TEMPERATURE MUST BE HELD FOR A SPECIFIED TIME(DEPENDING ON THE FOOD) SO THAT ALL PARTS OF THE FOOD REACH THE SPECIFIED TEMPERATURE. FOOD HEATING AND HOLDING TEMPS ARE CHECKED WITH A CALIBRATED THEMOMETER  LASTLY- THE IMPORTANCE OF IMPLEMENTING QA PROJECTS THAT WILL MONITOR ADHERENCE TO THE CHANGES AND OUTCOMES CAN NOT BE OVER EMPHASIZED

17.  QUESTIONS ???