FOOD SAFETY PARTNERSHIP MEETING October 28, 2019 AGENDA - - PowerPoint PPT Presentation

FOOD SAFETY PARTNERSHIP MEETING

October 28, 2019

 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

AGENDA

FOOD OPERATIONS LEADERSHIP TEAM

 Director – Chris Saxton  Food Ops Manager – Larry Rogers  Supervisors  Aaron DelCotto, North LV Office  Carol Culbert, Spring Valley Office  Robert Urzi, Strip Office  Tamara Giannini, Henderson Office  Tanja Baldwin, Downtown Office  FDAP Manager – Karla Shoup  FDAP Supervisor – Candice Sims  Training Office  Christine Sylvis, Supervisor of

Training & Compliance

 Jacque Raiche-Curl, Supervisor of

Training & Standardization

 Alexis Barajas, Training Officer  Larry Navarrete, Training Officer

3

DIRECTOR/MANAGER BRIEFING

CHRIS SAXTON, DIRECTOR OF EH; LARRY ROGERS, EH MANAGER

PROPOSED EH BADGE

SNHD STANDARDIZATION PROGRAM

CHRISTINE SYLVIS, EH SUPERVISOR

 What is Standardization?

 A process which provides regulatory personnel with the

• pportunity 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

STANDARDIZATION

 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

PURPOSE = PROMOTE UNIFORMITY

 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

PROCESS

 “Candidate” performs and inspection; “Standard”

• bserves 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

Brochure

(English & Spanish)

Outreach to CCSD Mobile Food Vending Permit Sticker Illegal Vending Video Response

PLAN

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

DO

ILLEGAL VENDING COMPLAINTS

T ypes of Illegal Vending Complaints # of Illegal Vending Complaints (n = 360) % of Complaints Non-Location Specific 60 16.6 Social Media Online Personal Residents Location Specific 300 83.3

STUDY/CHECK

Calendar Year # of Illegal Vending Complaints % of Valid Complaints 2018 280 8.0* 2019 360** 30.0**

*Approximately **Year-to-Date Approximately

STUDY/CHECK

• CONTINUE TO HOLD MEETINGS
• CONTINUE PROACTIVE TARGETED

APPROACH

• COLLABORATE WITH DIFFERENT

JURISDICTIONS

• ESTABLISH ILLEGAL VENDING TEAM
• BETTER ENFORCEMENT WITH NEW

REGULATIONS

ACT

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 preservation rather than as a method of flavor enhancement. (B) Curing food. (C) Using food additives or adding components:

(1) As a method of food preservation rather than as a method of flavor enhancement. (2) To render a food so that it is not PHF (TCS) (except vinegar to Sushi Rice as specified in Appendix D)

(D) Packaging FOOD using a reduced oxygen packaging method… (E) Operating a molluscan shellstock life-support system display tank used to store or display shellstock that are offered for human consumption. (F) Custom processing animals that are for personal use as food and not for sale or service in a food establishment. (G) Preparing food by another method that is determined by the health authority to require a waiver. (H) Sprouting of seeds or beans.

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

 8050 Paradise Road

Las Vegas, NV 89123

CONFERENCE LOCATION: UNIVERSITY OF NEVADA COOPERATIVE EXTENSION

 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

REGISTER TODAY

YOUR TURN

 Meeting frequency

 Continue quarterly? Mondays? Morning?

 January 27, 2020

 Spanish 10:30 – 12:00  English 2:00 – 3:30

 Agenda topics?

NEXT MEETING