Food Safety Inspections at the Retail Level Alicia Sanders - PDF document

A Healthy Community for All. Food Safety Inspections at the Retail Level Alicia Sanders Environmental Specialist A Healthy Community for All. Outline  The 2013 FDA Food Code.  Food Safety Inspections:  Risk based inspections.  Certified Food Protection Manager vs. Person in Charge.  Employee Health.  Norovirus clean up procedures.  Outbreak Response.  Frequent violations. A Healthy Community for All. Retail Inspections and the State of Iowa  Food and consumer safety bureau inspects licensed food establishments as well as hotels and motels.  The Siouxland District Health Department Environmental Division contracts with the bureau to provide food safety inspections in 11 counties in NW Iowa.  Food establishments inspected include but not limited to: retail establishments, mobile food units, temporary events, farmer’s markets*, schools as well as assisted living facilities. A Healthy Community for All. 1

2013 FDA Food Code Changes  Information in the ensuing slides are courtesy of and have been approved for use by:  Julie Kraling Retail Food Program Lead Iowa Department of Inspections and Appeals 515-689-4718 julie.kraling@dia.iowa.gov A Healthy Community for All. 2013 FDA Food Code Changes Chapter 1 Time/Temperature Control for Safety Food (TCS)  Removed “Potentially Hazardous Food (Time/Temperature Control for Safety Food)” terminology throughout the Food Code  Replaced with Time/Temperature Control for Safety Food or TCS A Healthy Community for All. 2013 FDA Food Code Changes Chapter 2 Addition of nontyphoidal Salmonella  BIG 5 to BIG 6  Updates Employee Health Subpart 2-201  Exclusion / Restriction / Reinstatement requirements  Requires food employees to report a diagnosis of nontyphoidal Salmonella (NTS) A Healthy Community for All. 2

2013 FDA Food Code Changes Chapter 2 ¶ 2-301.14 (H) When to Wash  Clarifies glove use and handwashing  Frequency of handwashing and glove use Clarifies that when gloves are used to handle food, hands should be washed and cleaned prior to donning gloves to BEGIN a task If there is no change in the task being performed and there are no activities which could potentially result in cross contamination, then hands are not required to be washed between each change of gloves A Healthy Community for All. 2013 FDA Food Code Changes Chapter 3 § 3-501.13 Thawing  Thawing of ROP’d fish  Whole filets of fish in vacuum packages must be removed from the package prior to thawing.  Chapter 3 changes have to deal with reduced oxygen packaging. Please contact Julie Kraling for further questions. A Healthy Community for All. 2013 FDA Food Code Changes  Chapter 4 § 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing  Irreversible registering temperature indicator for hot water mechanical warewashing operation  Will enable food employees to verify that the hot water mechanical warewashing operation is achieving the appropriate utensil surface temperature for sanitization. A Healthy Community for All. 3

2013 FDA Food Code Changes  Chapter 8 § 8-304.11 Responsibilities of the Permit Holder  Public notification  Adds a new paragraph K to include a requirement to post a sign/placard (or other method acceptable to the regulatory authority) notifying the public that the most recent inspection report is available upon request.  Iowa requires the inspection report to be posted in a location that is visible to the public. A Healthy Community for All. 2013 FDA Food Code Changes  Questions? A Healthy Community for All. Food Safety Inspections  Risk based inspections.  Certified Food Protection Manager vs. Person in Charge.  Employee Health.  Norovirus clean up procedures.  Frequent violations. A Healthy Community for All. 4

Food Safety Inspections  Risk Based Inspections:  FDA 2013 Annex 5, table 1.  Inspections are conducted based on the risk level of the establishment.  High risk (2 times per year or more): include but limited to; assisted livings, school production kitchens, catering operations, etc.  Medium risk (1 time per year): cook to serve sites.  Low risk (every 24 months): bars with limited food service, serve only sites at schools, vending machines, etc. A Healthy Community for All. Food Safety Inspections  Certified food protection manager (CFPM):  2-102.12  At least 1 food establishment employee with management and supervisory responsibility be a CFPM.  Does not require the CFPM to be on the premises during all hours of operation.  Person in charge (PIC):  2-101.11 & 2-103.11  A designated PIC is required to be on site during all hours of food operation.  Duties of the PIC and CFPM  Chapter 2  Is required to demonstrate knowledge of foodborne disease control, application of Hazard Analysis and Critical Control Point (HACCP) principals, and the requirements of the Iowa Food Code. A Healthy Community for All. Food Safety Inspections  Employee Health  2-201.11-2-201.13  Food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transferrable through food. A Healthy Community for All. 5

Food Safety Inspections  Employee Health Continued  Reportable symptoms:  Vomiting  Diarrhea  Jaundice  Sore throat with fever  A lesion containing pus such as a boil or infected wound that is open and draining and is:  On the hands or wrists or exposed portions of the arms. A Healthy Community for All. Food Safety Inspections  Employee Health Continued  Reportable Illnesses “The BIG 6”  Norovirus  Hepatitis A  Shigella  Shiga toxin producing e.coli  Salmonella typhi  Non-typhoidal salmonella A Healthy Community for All. Food Safety Inspections  Clean up of vomit and diarrheal events.  2-501.11  Norovirus is the leading cause of foodborne disease outbreaks in the US.  Highly contagious.  10-18 viral particles may be sufficient to infect an individual.  Transmission: foodborne, person to person, airborne inhalation of vomit droplets and also contact through infected surfaces. A Healthy Community for All. 6

Food Safety Inspections  Clean up of vomit and diarrheal events, cont’d.  Highly contagious.  Norovirus shed through feces at levels up to 1 trillion viral particles per gram of feces.  One projectile vomit incident can contaminate the environment with up to 300,000 viral particles.  Norovirus can be shed in stools for up to 14 days after the symptoms cease.  Norovirus can live on a surface for up to 5 days if not properly sanitized. A Healthy Community for All. Food Safety Inspections  Clean up of vomit and diarrheal events, cont’d.  What a plan should include:  Procedures to remove and discharge.  Procedure for cleaning, sanitizing surfaces.  Include a cleaner that kills norovirus.  Procedure to dispose any food that may have been contaminated.  Availability of effective sanitizer/disinfectant, personal protective equipment and other cleaning equipment. A Healthy Community for All. Food Safety Inspections  Clean up of vomit and diarrheal events, cont’d.  What a plan should include:  Procedures for disposal and or cleaning of tools used.  Notification of employees on proper use of equipment and procedures.  The segregation of areas that may have been contaminated.  Minimizing disease transmission by the restriction of ill employees or ill customers.  The conditions under which the plan will be implemented. A Healthy Community for All. 7

Food Safety Inspections  Outbreak Response  Ill person calls the IowaSic Hotline  844-IowaSic  Person is interviewed and gives 7 day food history.  Stool specimen is requested, received and tested.  Suspected establishment and food eaten is sent on to assigned territory/inspector.  Inspector has a specific time frame to complete illness inspection.  Inspection and any follow up documentation is sent to the state food program. A Healthy Community for All. Food Safety Inspections  Outbreak Response  Reality:  Person is not willing to be interviewed.  Person does not remember food history.  Not willing to submit a stool sample.  Health care provider told them it’s a “foodborne illness”.  Family member is calling for the sick person.  General public thinks it’s always the last place they ate at.  Follow up inspection is always required but becomes difficult when not able to pinpoint an illness or food. A Healthy Community for All. Food Safety Inspections  Outbreak Response  Reality:  Norovirus 12 - 48 hours.  Hepatitis A 15 - 50 days.  Non-typhoidal salmonella 6 hours – 10 days.  Salmonella typhi 3 - 60 days  E.coli O157:H7 1 – 10 days  Shigella 12 hours – 6 days. A Healthy Community for All. 8