RIDOH Updates Cathy Feeney, MBA, RD, LDN Chief, Center for Food - - PowerPoint PPT Presentation

RIDOH Updates

Cathy Feeney, MBA, RD, LDN Chief, Center for Food Protection Rhode Island Department of Health February 11, 2019 Warwick, RI

Agenda

Introduction CFP Areas of Responsibility New Regulations Certified Food Safety Managers New RI Food Code Paid Sick Time Tools Hyperlinks New Documents Points Inspection Findings Critical Violations Food Disposals Questions and Answers

Center for Food Protection

• Assure safe food
• Protect safety of food coming into RI
• Assist food businesses in opening & operating safely
• Inspect all food businesses
• Prevent foodborne illness
• Investigate complaints
• Remove unsafe recalled food from commerce
• Provide 24-hour emergency coverage for fires, accidents &

natural disasters involving food products

Certified Food Safety Manager

• 1 CFSM on at all times food is prepared & served
• ↓ hours of training from 15 to 8 for license
• Exam required, training optional for renewal
• Three years to Five years
• Instructors 8 hours continuing education every 5 Years

RI Food Code 2018

• 216-RICR-50-10-1
• Section 1.2
• Incorporation by reference:
• FDA 2013 Food Code
• Annex (public health rationale and guidance)
• FDA 2015 Supplement
• To the extent that these provisions are not

inconsistent with this regulation.

Inspection Form

Addition of 2 new items for a total of 56 Item 2 “Certified Food Protection

Manager”

Item 5 “Procedures for Responding

to a Vomiting or Diarrheal Event”

Renumbered accordingly

Change in Terminology

• “Critical” “Non-critical violation”

Elimination of terminology

• Priority “P” – directly linked to FBI
• Priority Foundation “Pf” – supports priority
• Core – good retail practices

New: Risk Assignment for each item

Definitions

• Time Temperature Control for Safety Foods

(potentially hazardous foods)

• Added Cut Leafy Greens
• Added Cut Tomatoes

Employee Health Updates

• FDA 2013 Code updated terminology
• Employee Reporting Agreement
• Paid Sick Leave
• Clean up Procedures for Vomiting & Diarrhea

Additional Illness Definitions

• FDA 2013 Code
• Updated the definition of Shiga toxin-producing

Escherichia coli (STEC)

• Incorporated Enterohemorrhagic Escherichia

coli (EHEC) terminology into STEC definition

• Replaced the term EHEC with STEC

This Photo by Unknown Author is licensed under CC BY

Employee Health Agreement

Must have written agreement about reporting requirement for the “big six illnesses”…

• Norovirus
• Hepatitis A
• Shigella spp.
• Shiga toxin-producing E. Coli (STEC)
• Salmonella Typhi
• nontyphoidal Salmonella

Paid Sick Leave

• The Healthy and Safe Families and Workplaces Act goes into

effect July 1, 2018.

• The law applies to employers with 18 or more employees.
• Employers are required to allow employees to accrue and use

paid sick and safe leave time at a rate of one leave hour per every 35 hours worked.

• Maximum of 24 hours of leave in 2018, 32 hours in 2019,

and 40 hours in 2020 and beyond

http://webserver.rilin.state.ri.us/Statutes/TITLE28/28-57/INDEX.HTM

Proper Clean Up Procedure

Facility Clean up Kit

• Noro Clean up

Directions

• Masks
• Gloves
• Paper Towel
• Garbage Bags
• Caution Tape
• Disposable Clothes
• Baking Soda
• Drop Cloth

Clean Up for Vomiting & Diarrhea

Disinfectant

Disinfectant Bleach EPA registered disinfectants Steam cleaning

Source: CDC http://www.cdc.gov/ncidod/dhqp/id_norovirusFS.html

Food

Updates

• Time as a Public Health Control
• Noncontinuous Cooking
• Thawing
• Reduced Oxygen Packaging

Time as a Public Health Control

1.5.3 (3-501.19) Time without Temperature Control

• Written Procedures approved
• Methods
• Time-maximum up to four (4) hours and up to six (6) hours;

and

• Cooling for food that is prepared, cooked, and refrigerated

before time is used as a public health control.

3-401.14 Noncontinuous Cooking

Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be:

• Subject to an initial heating process ≤ 60 minutes
• Immediately cooled
• After cooling, held frozen or cold
• Fully cooked
• Cooled, hot held, served immediately, or held using time

Requirements for Noncontinuous Cooking

Requirements

• Written Procedures
• Describe Menu Items, Procedure, Monitoring
• Corrective Actions
• Prior Approval

Thawing

3-501.13 Thawing Addition of a new ¶(E): ROP frozen fish must be removed from the ROP either prior to thawing under refrigeration or immediately upon completion of thawing under running water

3-502.12 Reduced Oxygen Packaging

• Revisions under Cook-Chill or Sous Vide include:
• New: Holding time at 5°C (41°F) or less for a maximum
• f 7 days (was 72 hours)
• New: If using ROP methods, a HACCP plan is not

required when the package is to be held at 41°F or less for NO MORE than 48 hours

• New: Limits the refrigerated shelf life to no more than

30 calendar days from PACKAGING to consumption, except the time the product is maintained frozen, or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; P

Other Areas of the RI Food Code

Updates

• Temperature Measuring Devices
• Chemicals for Produce Washing
• Mobile Vendors
• Temporary/Special Events

Temperature Measuring Devices

Requires the availability of an irreversible registering temperature indicator for hot water mechanical warewashing operation 4-302.13

New Section Mobiles

Mobile Food Establishment (MFE) MFE Type 2 MFE Type 3 MFE Type I

New Section for Special Events

Sponsor Requirements and Site Requirements

New Tools

• Hyperlinks
• Point System
• New Fact Sheets
• Logs

Inspection Form http://health.ri.gov/food/about/resourcelibrary/

Violation Hyperlinks

http://health.ri.gov/food/about/resourcelibrary/

Point System

Items 1-29 on Inspection form are 4 or 9 points Items 30-56 are 3 points

Points

Why use Points

• Inspector tool to decrease subjectivity and

prioritize work

• Identify if reinspection needed
• Assists with scheduling so inspectors get to

highest risk places more frequently

• Helps operators focus on most critical items
• Not for public use so not visible online

Refrigerator Storage

The refrigerator must be kept at ≤41 F From Top to Bottom

• Cooked and Ready to Eat
• Seafood
• Whole meats
• Unpasteurized shell eggs
• Ground animal proteins
• Poultry

Temperature Control for Safety (TCS) Foods

TCS foods, also called potentially hazardous foods, include:

• Food of animal origin
• Food of plant origin that is heat-treated or

includes raw seed sprouts

• Cut melon
• Garlic and oil mixtures
• Foods that should be hot, should be

kept above 135F

• Foods that should be cold, should be

kept below 41 F

• Foods between 42 F and 135 F are in

the temperature danger zone

2018 Inspections Conducted

Kind of Inspection Numbers

Total Inspections 8255 Routine 3996 Reinspection 1643 Opening & Reinspection for an Opening 824 Complaints 491 Fire/Accident/Delivery 101

2018 Findings

% of Follow up Inspections 20% % of Disposals 13% # of Embargoes 48 # of Voluntary Closures 30 Average Number of Criticals per Inspection 1.2 Average Total Violations per Inspection 3.3

Other Data

Compliance Meetings 56 Sample Collection & Delivery 34 Visits 1110 Temporary Event Inspections 562 Hand Sink Violations 1843 Food Contact Surfaces clean & sanitized 2221 Cold Holding 921

January – December 2018

(1) Active Managerial Control 921 (2) Certified manager as required 212 (3) Management Awareness; policy present 20 (4) Proper use of reporting, restriction & exclusion 8 (5) Procedures for Responding to V & D 27 (6) Proper eating, tasting, drinking or tobacco use 167 (7) No discharge from eyes, nose or mouth 0 (8) Hands clean & properly washed 143 (9) No bare hand contact with ready to eat foods 98

January – December 2018

(10) Adequate handwashing 1843 (11) Food obtained from approved source 43 (12) Food received at proper temperature 31 (13) Food in good condition, safe & unadulterated 129 (14) Required records available: shell stock tags, parasite destruction 58 (15) Food Separated & protected 605 (16) Food-contact surfaces: cleaned & sanitized 2221 (17) Proper disposition of returned, previously served, reconditioned & unsafe food 4

January – December 2018

(18) Proper cooking time & temperatures 12 (19) Proper reheating procedures for hot holding 60 (20) Proper cooling time & temperatures 126 (21) Proper hot holding temperatures 344 (22) Proper cold holding temperatures 921 (23) Proper date marking & disposition 897 (24) Time as a public health control: procedures & records 41

January – December 2018

(25) Consumer advisory posted (raw/undercooked foods) 272 (26) Pasteurized foods used; prohibited foods not offered 3 (27) Food additives: approved & properly used 2 (28) Toxic substances properly identified, stored & used 582 (29) Compliance w/ variance, specialized process & HACCP plan 65 Average # of Criticals per Inspection = 1.2 Average # of Total Violations per Inspection = 3.3

Raw ground beef chubs stored over fully cooked chowder

Food Contact Surface Slicer

Chicken cacciatore made 36 hours prior is still 50F

Active Managerial Control

Active managerial control means the purposeful incorporation of specific actions or procedures by industry management into the

• peration of their business to attain control
• ver foodborne illness risk factors.

It embodies a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification.

Cathy Feeney Chief Center for Food Protection Rhode Island Department of Health Catherine.feeney@health.ri.gov