Labensky, CHAPTER 2FOOD SAFETY

and Food Code 2005

JCAHO and Title 22 (CA)

Chp 3 Food Code –FoodTo preventing biological, chemical, physical contamination & cross-

contamination foods served: • 3-201.11 a. purchased from “approved suppliers”

b. cannot be prepared in private homec. must be properly labeledd. fish intended for raw consumption…e. whole muscle, intact beef steaks intended for consumption in undercooked form w/o consumer advisory must be obtained from a food processing plant that can indicate steaks are whole-muscle, intact beef & are

acceptable by regulatory authorityf. if steaks are individually cut at food service site, must be prepared so they remain intact and meet requirements of 3-201 e (above)

Chp 3 Food Code –Food

• 3.201*: Compliance with Food LawFood in hermetically sealed container Fluid milk Fish must be: commercially & legally caught & approved for saleWild mushrooms: approved & inspectedGame animals (reindeer, bison, elk, antelope, water buffalo): commercially raised, slaughtered, processed & inspected & not on endangered/threatened list

Food code chp 3

• 3-202.11* Temperature for receiving – potentially hazardous foods (phf) (41F or below), raw eggs (45F or below), Food cooked according to temperature may be received at (135F or above)

3-202.18* Shellstock (raw in shell mollusca shelfish)

obtained in separate containers with legible ID tags/labels - National Shellfish Sanitation Program

3-202.110 Juice Treated: A,B,C

Preventing contamination by hands after receiving-

3.301.11 Hands* • wash hands, may not contact exposed ready to eat

food with bare hands – use… and minimize barewith exposed food that is not in ready-to-eat form

• food employees not serving a HSP may request prior approval for bare hand contact for ready-to-eat food (various rules go with this approval)

3-301.12 Utensil for tasting – once use once

Preventing food & ingredient contamination

• 3-302.11• separate raw animal food during storage, preparation,

holding & display from ready to cooked, ready to eat foods• separate unwashed fruits & vegetables from ready to eat

foods• Label food storage containers (oil, herbs, salt, sugar, flour) • Substitute pasteurized eggs or egg products for raw eggs

in Caesar salad, hollandaise, meringue, eggnog (plus others)

• Use only approved additives• Cannot use ice in food that has been used to cool food

Prevent contamination from equipment and utensils

• 3-304.11* – must be cleaned & sanitized or used only once or single service/single usein-use utensils

• 3-304.14 Wiping cloths from tableware (plates) cloths in use for wiping counters: held between

use in chemical sanitizer soln, free of food debris/soil (red buckets) off the floor & in a manner that

prevents food contamination

Prevent contamination from equipment and utensils

3-304.15 Gloves, use limitation

• single-use gloves should be used for one purpose & discarded when…

Preventing contamination from the premises

305.11 Food Storage

• Clean, dry area 6” off floor (there are some exceptions when it can be stored on floor)

• There are some areas when food may not be stored

Preventing contamination by consumers

Destruction of organisms of public health concern

3-401.11 Raw Animal Foods* (all parts of food)• 145 F or > for 15 sec: raw shell eggs broken & prepared in response to an

order & cked for immed service & fish, meat, pork & game not comminuted• 155 F or > for 15 sec: ratities & injected meats, comminuted fish, meat,

game animals and raw eggs not cked for immed service• 165 F or > for 15 sec: poultry, baluts, wild game, stuffed fish, stuffed meat,

stuffed pasta, stuffed poultry, stuffed ratities or stuffing containing any of the above animal products

• Whole roasts - based on size, temp/time• Raw or undercooked whole muscle, intact beef steak may be offered for

sale in a ready to eat form if 1,2,3• Raw animal food can be served or offered for sale upon consumer request if

not a HSP, customer is informed food should be “fully” cooked & site given a variance based on a HACCP plan

3.401.13 Plant food cooked for hot holding – 135 F

Sushi rule

• 3-402.11 Parasite destruction*

• Before service or sale of ready to eat raw, raw marinated or partially cooked or marinated- partially cooked fish shall be:

1.

Limitation of Growth of Organisms of Public Health Concern

3-403.11 Reheating of PHF that is cooked, cooled and reheated for hot holding*

• 165 F for 15 seconds (rule for foods reheated in microwave oven- must be rotated, stirred and covered for stand 2 minutes after temp. reached

3-501.13Thawing approved methods: 1) Under refrigeration2) Completely submerged under running H20

at water temp 70 F or less & with water velocity to agitate & float off loose particles & keep food 41 or < or 45 or <

3) As part of approved cooking process

Chp 3 Food Code –Food

3-501.14 Cooling of potentially hazard food*1. Within 2 hrs from 135 F to 70 F and then to within total of 6 hrs

from 135 F to 41 F or less2. Within 4 hrs to 41 F or less if prepared from foods at ambient temp.

3-501.15 Cooling methods- must use one or more of following to get bulk food to required time/temp

• Shallow pans- metal cools fast• Separate food into smaller batches• Stir food in container placed in ice bath / ice wand• Add ice as an ingredient • Rapid cooling equipment

Chp 3 Food Code –Food

3-501.16 Hot holding of PHF* 135 F or above – roasts can be 130 F

3-501.17 Ready to eat – PHF prepared on premises & held in food establishment for >24 hrs:

Labeled with date the food should be consumed on premises, sold or discarded

(use manufactures date if open & held for > 24 hrs (best to keep in original contained)

Time as a public health control

• A “working supply” of PHF before cooking or for ready to eat PHF the food should have an initial temp of 41F or less or 135 F or greater & be kept out of temp control for no more than 4 hrs before discarding

• Smoking or curing or use of vinegar as method of food preservation

• Sprouting or beans or seeds

Consumer Advisory

3-603.11Consumption of animal foods that are raw, undercooked or not otherwise processed to eliminate pathogens*

Permit holder must inform consumer of significantly risk of consumption with disclosure & reminder

Special requirements for Highly Susceptible Populations

• Provide pasteurized juice or HACCP plan

• Pasteurized eggs in recipes calling for raw/ undercooked eggs (so no soft boiled eggs)

• No raw fish, rare meat, undercooked eggs

or raw seed sprouts

Annex – Food Establishment Inspection

• Inspection: primary tool for detecting procedures & practices which may be hazardous & taking actions to correct deficiencies

• During inspection, new food safety information withopportunity to ask questions, a written report provided to permit holder

• HACCP system basis for inspection• FDA trains the State & Local inspectors• Inspection is a condition for obtaining & retaining permit• Inspections are preoperational & routine but

unannounced

HACCP Systems

• Proving to be an efficient and effective system for maintaining sanitary conditions in all types of food service operations

• Assess inherent hazards to a product or a process then determine necessary steps to control hazards & implement management practices to ensure hazard minimized or controlled

• Foodservice HACCP plan different than HACCP plan for food manufacturing plant

Equipment & Utensilschp 4

• Consult Food Code & knowledgeable source before making purchases or building or remodeling

• Potentially harmful substances cannot be used to prepare or serve foods

• Food contact surfaces must be readily cleanable• 3 compartment sink or approved 2 compartment• Food temperature measuring device must be available

and calibrated• Warewashing equipment requires specific temperatures

and/or solutions

HACCP Systematic Approach to Identify, Evaluate & control food

safety hazards • “Hazard analysis” identify specific foodborne

hazards that can adversely affect safety of recipe/menu item/food product

• Review HACCP Analysis - Flow of Food in Labensky & 2005 Food Code)

• Select a recipe from Labensky, with several potential hazards, and alter recipe to indicate CCP and measures to prevent foodborne illness & indicate procedure to monitor each CCP & corrective action if CCP violated. Must be word processed. See rubric.

Current issues in food safety

• PCB levels in salmon - Hites Study: Science 1/9/04; recommended reducing amount of farmed salmon eaten due to PCB in farmed salmon fish food; limits below FDA but above limits set by EPAFarmed salmon from Chile & pacific NW lowest but wild salmon from Alaska lower than farmed salmon

• Mercury in large predatory species of fish – FDA advisory on consumption as mercury passes through placenta-

• Beef containing bovine spongiform encephalopathy (BSE)- cattle feed still contains brains, spinal cord, intestinal parts from cows at risk