Massachusetts Department of Public Health

Food Protection Program

Presentation to the MA Environmental Health Association

State Sanitary Code Chapter X Minimum Sanitation Standards for Food Establishments

105 CMR 590.000 December 13, 2018

DianeBernazzani,RetailFoodSafety&TrainingCoordinator,MDPH/BEH/FPPJenniferRobertson,PolicyManager,MDPH/BEH

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•  10/20/16–firstvoteofDPHPublicHealthCouncil

•  11/3/16&12/1/16–publichearings

•  12/30/16–commentperiodclosed

•  140totalcommentsreceived;96uniquecommentsby27commenters;over100changesmade

•  9/12/18–secondvoteofDPHPublicHealthCouncil

•  10/5/18–105CMR590publishedinMARegistrar

Timelineof105CMR590Updates

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105CMR590.000:MinimumSanitationStandardsforFoodEstablishments•  StateandLocalRole

•  ChangestotheCode

• Permitting• PreventingFoodborneIllness• Miscellaneous

•  CaseStudies

Overview Retail Food Code

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State and Local Role

•  State:•  Setsthestate-widestandardsforfoodandfoodproductsbyadoptingregulationsanddevelopingpolicy

•  Coordinatesinvestigationsoffoodborneillnessoutbreakswithfederalandstateagenciesandboardsofhealth

•  MayissueFoodCodeinterpretationsandguidance;mayinvestigateand/oradviseonparticularquestions.

•  Local•  Enforcessanitarycodeinthesamemannerinwhichlocalhealthrulesandregulationsareenforced

•  Includesinspections,planreview,complaintandfoodborneillnessinvestigationanddocumentation.

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State and Local Role: Discretionary Issues

•  Review:•  ExistingGuidancebyStateorFDA•  TheFoodCodeAnnex•  ConferenceforFoodProtection•  RequestGuidancefromBOH,TownCounselandState

•  MAHBDecision-makingConsiderations•  Whatistherisk?

•  Istheinterventiongoingtobeeffective?•  Whatistheburdentotheindividual?

•  Isitfairandreasonable?

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State and Local Role: Discretionary Issues

•  Question:CanIIssueaPermitforthisEntity?

•  Answers:•  ClearAuthorityunder590:Permitavendorsellingmeatatafarmersmarket

•  NoAuthorityunder590:Permitavendorsellingprepackagedchipsandsodaatafarmersmarket

•  DiscretionaryAuthority:Permitavendorsellingprepackaged,non-TCSfoodproductsatafarmersmarketthattheyopenandprovidesamplestocustomers

•  Whatnow?•  MAHBDecision-makingConsiderations:Risk,effect,burden,fairness.

•  Consultwithlocaldecisionmakers(BOHandTownCounsel)

CHANGES TO THE CODE

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Changes to the Code

•  Changesrelatedtopermitting•  Nolongerhaveauthoritytopermit:prepackaged,nonTCSfoodsand

certainB&Bs,etc.

•  Expressauthoritytopermit:Farmersmarkets,leasedcommercialkitchens

•  Changesrelatedtoactionsthatpreventfoodborneillness•  TCS(PHF)Foods:Newdefinition;includestomatoesandcutleafygreens

•  Priority,PriorityFoundationandCoreItems:Enforcementbasedonrisk

•  DateMarkingforrefrigerated,readytoeatfoods

•  IllnessReportingandVomiting/DiarrheaCleanupPolicies

NoAuthoritytoPermit:

•  Operationthatonlyofferswhole,uncutfreshfruitsandvegetables,unprocessedhoney,puremapleproducts,orfarmfresheggswhicharestoredandmaintainedat45°F(7.2°C)orless

•  Onlyprepackagedfoodsthatarenottime/temperaturecontrolforsafetyfoods

•  Cookingclassesthatareheldforeducationalpurposesonly.

•  Abed-and-breakfastoperationthat:isowneroccupied;guestbedroomsdoesnotexceedsix;breakfastistheonlymealoffered;numberofguestsserveddoesnotexceed18;andconsumerisinformedfoodispreparedinakitchenthatisnotregulatedandinspectedbytheLBOH.

Permitting 590.001 FC 1-201.10(B) Definitions

ExpressAuthoritytoPermit:

•  CottageFoodOperations(formerlyResidentialKitchens:RetailSale)

•  FarmersMarkets•  FoodCodeGuidance,Non-PermanentFoodOperations:FoodCodeGuidance

•  LeasedCommercialKitchens:

•  Foodpreparationfacilitiesthatprovidespaceandaccesstoprofessionalequipmentonaleaseorrentalbasis.

•  Theowner/lessorapprovedandpermittedbyLBOH,specificallyallowingforsharedspacerental,andalllessees/vendorsasRetailFoodEstablishment(orWholesalefromDPHifthat’showthey’reoperating)

•  InnovativeOperations•  LBOHmayapproveapermitforestablishmentnotunder590,aslongasnotprohibitedand

inharmonywithgeneralpurposeandintentof105CMR590.000

Permitting 590.001 FC 1-201.10(B) Definitions

•  PriorityCritical•  Formercode:RedCriticalviolation•  Provisionthatcontributesdirectlytotheelimination,preventionorreductiontoan

acceptablelevel,hazardsassociatedwithfoodborneillnessorinjury…(handwashing,impropercooling/holding,impropercooktemp)

•  TimelyCorrection:Discretionarybutnottoexceed72hours.•  PriorityFoundation

•  Formercode:BlueCriticalviolation•  Provisionwhoseapplicationsupports,facilitatesorenablesoneormorePRIORITY

ITEMS.(necessaryequipment,HACCPplans,etc)•  TimelyCorrection:Discretionarybutnottoexceed10calendardays

•  Core•  Formercode:Bluenon-criticalviolation•  Everythingelse.SSOPs,equipmentdesign,generalmaintenance•  TimelyCorrection:Discretionarybutnottoexceed90calendardays

Preventing Foodborne Illness: Enforcement 590.001 Definitions 590.008; FC 8-405.11 Timely Correction

ChangesfromPHFtoTCSFoods(inred)

•  Requirestime/temperaturetolimitmicroorganismgrowthortoxinformation

•  IncludesananimalFOODthatisraworheat-treated;

•  aplantFOODthatisheat-treatedorconsistsofrawseedsprouts,cutmelons,cutleafygreens,cuttomatoesormixturesofcuttomatoesthatarenotmodifiedinawaysothattheyareunabletosupportpathogenicmicroorganismgrowthortoxinformation,orgarlic-in-oilmixturesthatarenotmodifiedinawaysothattheyareunabletosupportpathogenicmicroorganismgrowthortoxinformation;

•  Requiresadjustmentforacidityandmoisturecontentwhendeterminingwhichfoodsrequiretemperaturecontrolstolimitmicroorganismgrowth(seepHtableindefinition)

•  WorkAid:CutLeafyGreensFDAGuidance

Preventing Foodborne Illness: Time/Temperature Control for Safety Food (TCS) 105 CMR 590.001; FC 1-201.10(B)

•  Refrigerated,READY-TO-EAT,TIME/TEMPERATURECONTROLFORSAFETYFOOD

•  preparedandheldinaFOODESTABLISHMENTformorethan24hours

•  shallbeclearlymarkedtoindicatethedateordaybywhichtheFOODshallbeconsumedonthePREMISES,sold,ordiscarded

•  whenheldatatemperatureof5ºC(41ºF)orless

•  foramaximumof7days.

•  ThedayofpreparationshallbecountedasDay1.Pf

WorkAid:"DateandDisposition"moduleinFoodCodeCh3,PartIIIofFDAComplianceWire(ORAU)

Preventing Foodborne Illness: Date Marking TCS Foods 105 CMR 590.003; FC 3-501.17

Preventing Foodborne Illness: Date Marking Exceptions 105 CMR 590.003; FC 3-501.17 •  ReducedOxygenPackaging

•  Filledhot,sealedandrapidlychilled

•  Individualmealportionsservedorrepackagedforsalefromabulkcontaineruponaconsumer’srequest

•  Secondarypackagingdoesnotneedtobedatemarked.

•  Shellstock

•  Foodspreparedandpackagedbyaninspectedfoodprocessingplant•  DeliSalads

•  HardandSoftcheeseswithcertainmoisturecontent

•  Cultureddairyproducts(yogurt,milk,sourcream)

•  PreservedFishProducts

•  Shelfstablemeats(prosciutto,pepperoni)

Preventing Foodborne Illness: Time as a Public Health Control 105 CMR 590.003(D); FC 3-501.19(A)

•  Nolongerrequiresavariance•  Writtenprocedurespreparedinadvance,availabletoBOHuponrequest

•  Foodmarkedwiththetimeperiodwhenremovedfromtemperaturecontrol

•  4hours:Initialtemperatureof41ºForlesswhenremovedfromcoldholdingtemperaturecontrol,or135ºForgreaterwhenremovedfromhotholding

•  6hours:initialtemperatureof41ºFlesswhenremovedfromtemperaturecontrolandthetemperaturemaynotexceed70ºFduring6hourtimeframe

•  WorkAid-“TPHC"moduleinFoodCodeCh3,PartIIIofFDAComplianceWire(ORAU)

EmployeeIllnessReporting105CMR590.002;FC2-103.11

•  ReporttoPIChealthinformationrelatedtodiseasestransmissiblethroughfoodnowrequiredtobeinaverifiablemanner

•  WorkAid:"FoodEmployeeReportingAgreement"inCh7ofDPHFoodborneIllnessInvestigationandControlManual

VomitingandDiarrhealEvents105CMR590.002;2-501.11

•  FOODESTABLISHMENTshallhaveproceduresforEMPLOYEEStofollowwhenrespondingtovomitingordiarrhealevents

•  thespecificactionsEMPLOYEESmusttaketominimizethespreadofcontamination

•  WorkAid:"VomitorDiarrheaClean-up"guideinCh8ofDPHFoodborneIllnessInvestigationandControlManual

Preventing Foodborne Illness: Spread of Illness

NonContinuousCooking:105CMR590.003;FC3-401.14

•  NowallowedwithpriorLBOHapprovalofwrittenproceduresforpreparationandstorageandcompliancewithstandardsin105CMR590.003;FC3-401.14

TreatingJuice:105CMR590.003;FC3-404.11

•  JuicepackagedinafoodestablishmenteithertreatedunderHACCPplanorcontainawarninglabel

InspectionSignage590.008;8-304.11

•  Requiresestablishmentstopostaconspicuoussignwhichtellscustomersthatacopyoflastinspectionreportisavailableuponrequest

TemperatureMeasuringDevicesforMechanicalWarewashing.590.004;FC4-302.13(B)

•  Requiresanirreversibleregisteringtemperatureindicator

HotandColdHoldingTemperatures.590.003;FC3-501.16(A)(1)

•  RevisedhotholdingtemperaturerequirementforTCSfoodsfrom60°C(140°F)to57°C(135°F).

Miscellaneous

Case Study 1

Youarriveatafoodestablishmentscheduledforaroutineinspectionandyouasktospeaktotheperson-in-charge(PIC).YoufindoutthatthePIC,whoisalsotheCertifiedFoodProtectionManager,hasleftforthedayandanalternatePICiscoveringbutthispersonisnotaCertifiedFoodProtectionManager.WhatquestionsshouldyouaskthealternatePIC?

Case Study 1 cont.

FoodCode:DefinitionofPerson-in-charge;2-101.11,2-102.11,and2-103.11;590.002(A)through(D)

•  "Personincharge"meanstheindividualpresentataFOODESTABLISHMENTwhoisresponsiblefortheoperationatthetimeofinspection.

•  Theownerorperson(s)inchargeshalldesignateanalternatepersontobeinchargeatalltimeswhentheycannotbepresent.

•  Thealternate,whenactingasthepersoninchargeshallberesponsibleforalldutiesspecifiedinFC2-103.11

•  thePERSONINCHARGEshalldemonstratetotheREGULATORYAUTHORITYknowledgeoffoodbornediseaseprevention,applicationoftheHAZARDAnalysisandCRITICALCONTROLPOINTprinciples,andtherequirementsofthisCode.

Case Study 1 cont.

Annex:•  Annex3,Chapter2:ManagementandPersonnel:

•  Manywaystodemonstratecompetency.

•  Aspectsofthefoodoperationitselfwillreflectthecompetencyofthatperson.

•  Dialoguewiththepersonincharge...[PICshows]aclearunderstandingoftheCodeanditspublichealthprinciplestofollowsoundfoodsafetypractices.

•  Annex5,ConductingRisk-BasedInspections,Part4•  QuestionsaboutpracticesandproceduresrelatedtofoodborneillnessriskfactorsandFoodCodeinterventions

•  Includingtheestablishment’semployeehealthpolicyandconsumeradvisorynoticeandimportantactivitiessuchasreceiving,cooling,andpreparation

Case Study 2

Anindividualcontactsyouandwantstoconductcookingclassesinherhomeandthoseofothers.Sheprovidesthefood,teachesthetechniques,andeachpersontastesthefoodtheyandtheinstructormade.Whatdoyoutellthem?

Case Study 2 cont…

•  FoodCode:DefinitionofFoodEstablishment•  ExemptsCookingClassesforEducationalpurposesonly

•  Annex:Noinformation,MAexemption

•  MAGuidance:None

•  DecisionMakingConsiderations:•  Risk,Benefit,Fairness

•  TownCounselandBOHinput

Questions?