FOOD SAFETY PARTNERSHIP MEETING October 28, 2019
AGENDA Introductions EH Leadership Team Director/Manager Update (Larry Rogers/Chris Saxton) How to Print Your Health Permit (Larry Rogers) SNHD Standardization Program Overview (Christine Sylvis) Changes to Mobile and Illegal Vending Programs (Tanja Baldwin) EH Updates (Christine Sylvis) Q&A
FOOD OPERATIONS LEADERSHIP TEAM Director – Chris Saxton FDAP Manager – Karla Shoup Food Ops Manager – Larry Rogers FDAP Supervisor – Candice Sims Supervisors Training Office Aaron DelCotto, North LV Office Christine Sylvis, Supervisor of Training & Compliance Carol Culbert, Spring Valley Office Jacque Raiche-Curl, Supervisor of Robert Urzi, Strip Office Training & Standardization Tamara Giannini, Henderson Office Alexis Barajas, Training Officer Tanja Baldwin, Downtown Office 3 Larry Navarrete, Training Officer
DIRECTOR/MANAGER BRIEFING CHRIS SAXTON, DIRECTOR OF EH; LARRY ROGERS, EH MANAGER
PROPOSED EH BADGE
SNHD STANDARDIZATION PROGRAM CHRISTINE SYLVIS, EH SUPERVISOR
STANDARDIZATION What is Standardization? A process which provides regulatory personnel with the opportunity to subject their knowledge and skills related to the Regulation’s provisions to a uniform system of measurement. Not intended to provide basic training but rather is intended to confirm a high level of knowledge, understanding and application of food safety principles
PURPOSE = PROMOTE UNIFORMITY In a risk-based, real-time regulatory inspection, ensure inspection staff: Recognizes foodborne illness risk factors, food code interventions, and good retail practices. Can achieve practical and immediate correction of Out of compliance foodborne illness risk factors during the inspection Can effectively communicate with the establishment’s staff Can understand and apply HACCP principles Uses necessary inspection equipment
PROCESS FDA Standards – standardized directly by the FDA Attend the full day of classroom training where HACCP principles, risk based inspections and core competencies are reviewed as well as the Standardization Process SNHD Standards (Supervisors, Seniors, and Training Officers) are standardized by an FDA Standard Initial: 8 inspections, Re: 6 inspections Within 18 months of hire/assignment, each staff member completes 4 inspections with an SNHD Standard; restandardization every 3 years
“Candidate” performs and inspection; “Standard” observes and documents temperatures Each fills out a Standardization Inspection Report Review for uniformity
MOBILE VENDING & ILLEGAL VENDING QUALITY IMPROVEMENT EFFORTS TANJA BALDWIN, REHS ENVIRONMENTAL HEALTH SUPERVISOR SOUTHERN NEVADA HEALTH DISTRICT OCTOBER 28, 2019
ISSUE AT HAND Permitted mobile food vendors reached out to SNHD: • Frustrated about illegal vendors at schools selling to the public without proper health permits or business licenses. Permitted mobile vendors spoke at Board of Health: • During public comment, a representative spoke to the board about their frustrations regarding illegal food vendors. • Scott Black suggested meetings with the permitted vendors and the SNHD. Initial Meeting February 7, 2019: • Permitted mobile food vendors, SNHD Leadership, Scott Black, City of North Las Vegas Councilman met at the SNHD. Established a Plan
PLAN Brochure Outreach to CCSD (English & Spanish) Response Mobile Food Illegal Vending Vending Permit Video Sticker
DO BROCHURE CREATED BY ENVIRONMENTAL HEALTH AND OFFICE OF COMMUNICATIONS
DO BROCHURES ARE GIVEN TO ANY PERSON WHO IS FOUND VENDING OR APPEARS TO BE VENDING ILLEGALLY.
DO MOBILE FOOD VENDING PERMIT STICKER
DO ILLEGAL VENDING VIDEO
STUDY/CHECK T ypes of Illegal Vending # of Illegal Vending % of Complaints Complaints Complaints ILLEGAL (n = 360) Non-Location Specific 60 16.6 VENDING Social Media COMPLAINTS Online Personal Residents Location Specific 300 83.3
# of Illegal Vending Calendar Year Complaints % of Valid Complaints 2018 280 8.0* 2019 360** 30.0** *Approximately **Year-to-Date Approximately STUDY/CHECK
ACT CONTINUE TO HOLD MEETINGS • • CONTINUE PROACTIVE TARGETED APPROACH • COLLABORATE WITH DIFFERENT JURISDICTIONS • ESTABLISH ILLEGAL VENDING TEAM • BETTER ENFORCEMENT WITH NEW REGULATIONS
Thank you
EH UPDATES CHRISTINE SYLVIS, EH SUPERVISOR
HACCP PLANS & WAIVERS REQUIRED PER REGULATION (3-502.11) (A) Smoking food as a method of food (E) Operating a molluscan shellstock life-support preservation rather than as a method of flavor system display tank used to store or display enhancement. shellstock that are offered for human consumption. (B) Curing food. (F) Custom processing animals that are for (C) Using food additives or adding components: personal use as food and not for sale or service (1) As a method of food preservation rather than in a food establishment. as a method of flavor enhancement. (G) Preparing food by another method that is (2) To render a food so that it is not PHF (TCS) determined by the health authority to require a (except vinegar to Sushi Rice as specified in waiver. Appendix D) (H) Sprouting of seeds or beans. (D) Packaging FOOD using a reduced oxygen packaging method…
SPECIAL PROCESSES COURSE
COURSE DESCRIPTION Developed for SNHD EHSs to identify special processes and understand the associated hazards and control measures Hands-on exercises (make yogurt, pickling produce, calibrating and using pH meter) and observe sous vide meat, chicken and eggs NOT – how to write a HACCP plan NOT – critical limits for specific processes
CONFERENCE LOCATION: UNIVERSITY OF NEVADA COOPERATIVE EXTENSION 8050 Paradise Road Las Vegas, NV 89123
REGISTER TODAY Free, but must register online to reserve your spot: www.snhd.info/ehrcp
REGISTER TODAY Free, but must register online to reserve your spot: www.snhd.info/ehrcp 2 day course
YOUR TURN
NEXT MEETING Meeting frequency Continue quarterly? Mondays? Morning? January 27, 2020 Spanish 10:30 – 12:00 English 2:00 – 3:30 Agenda topics?
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