The Health Inspector Is Coming!!

David W. Reimann Environmental Health SpecialistMinnesota Department of Health

Food, Pools and Lodging Services Section

The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

www.cdc.gov

CDC: Top 5 Foodborne Illness Risk Factors

1. Food from unsafe sources

2. Improper hot/cold holding temperatures

3. Improper cooking temperatures

4. Dirty and/or contaminated utensils & equipment

5. Poor employee health & hygiene

1. Food From Unsafe Sources

1. Food From Unsafe Sources

Do not purchase food if it has been temperature abused, is infested, or has been adulterated

1. Food From Unsafe Sources

If in doubt, wash produce prior to being prepared, and served.

2. Cold Holding

• 41°F or colder

In buffets/ salad bars:• Check temp every 2 hrs

• 4 hrs in the Danger Zone means throw the food away!

2. Hot Holding

• 140°F or higher

• Preheat equipment to140°F

• Stir frequently

• Check temp every 2 hrs

• 4 hours in the Danger Zone mean throw the food away!

2. Cooling

When cooling hot foods for later use, they must be rapidly cooled.

140°F to 70°F within 2 hours; and

70°F to 41°F within 4 additional hours.

2. Cooling

PHF from ambient temp ingredients

Cooled to 41°F or below within four hours

2. Cooling Cooling Method

No No’s

2. Date MarkingR-T-E, PHF, held for more than 24 hours

7 days at 41°F or lessMarked to indicate the day or date the food must be consumed, sold or discarded

2. ReheatingWhen reheating cold foods to hot hold for service throughout the day:

• Reheat to 165°F within 2 hours

• Reheat on stove or in oven

• Check with thermometer

Reheating for Immediate Service

Cooked & refrigerated food

Prepared to a customer order can be

serve at any temperature

3. Cooking

To ensure proper temperature: use an accurate probe thermometer to measure the center of the food.

3. Cooking

Poultry, Wild game animals (live-caught & field-dressed), Stuffed: fish, meats, pasta, poultry, ratites, Stuffing containing fish, meat, poultry, ratites

Fish, shellfish, shell eggs, meat

Vegetables for hot holding,packaged foods like hot dogs

165°F

155°F

145°F

Ratites, injected meats, raw eggs (pooled) ground meats and fish

140°F

3. Cooking

Microwave Cooking

Rotate & stir during cookingCover to retain moistureHeat to 165oF in all parts of foodAllow to stand for 2 minutes after cooking

4. Dirty or Contaminated Utensils and Equipment

Cross contamination from raw animal product to Ready-To-Eat foods during storage, preparation, or holding.

4. Dirty or Contaminated Utensils and Equipment

Unwashed hands

4. Dirty or Contaminated Utensils and Equipment

When utensils or equipment become dirty or contaminated, they can transfer that to the food.

4. Dirty or Contaminated Utensils and Equipment

May be contaminated if they come into contact with dirty mop water, garbage, pesticides, sewage, or anything else that could potentially cause illness.

4. Dirty or Contaminated Utensils and Equipment

5. Poor Employee Health and Hygiene

5. Poor Employee Health and Hygiene

Food workers who are ill with vomiting or diarrhea must be excluded

5. Poor Employee Health and Hygiene

Food workers must be restricted from working with exposed food, clean equipment, utensils, linens, and single-service or single-use items who have:

Salmonella spp., Shigella spp., or Escherichia coli O157:H7. 

Persistent sneezing, coughing, or a runny nose.

5. Poor Employee Health and Hygiene

Cuts, sores, or open wounds on the hands and arms must be properly bandaged, covered, and the food worker must wear gloves

Proper Glove Use

Gloves are no substitute for handwashing!!!

•Wash hands first

•Change gloves often

•Don’t reuse or wash gloves

5. Poor Employee Health and Hygiene

Handwashing is the single most effective means of preventing the spread of bacteria and viruses, which can cause infections and foodborne illness.

When To Wash Hands:

•Before starting workAfter

•Handling raw food•Smoking, eating, drinking•Going to the restroom•Handling garbage•Coughing or sneezing•Handling dirty dishes•Glove changes

How to Wash Hands

Before washing hands, remove

jewelry and wash hands in

sinks designated for hand washing.

Do not wash your hands in

utensil, food preparation

or service sinks.

Handwashing Steps

√ Wet hands √ Apply soap and lather √ Rub hands together for 20 seconds √ Rinse thoroughly √ Dry hands with paper towel √ Turn off water with paper towel √ Use the paper towel to open restroom door

Handwashing

• Every step of handwashing is important!

• Scrubbing with soap = 1 log virus reduction

• Rinsing under strong velocity and volume of water = increased effect in physically removing virus

• Drying hands with paper towels = 1 log virus reduction

HAND SANITIZERS

A hand sanitizer or hand sanitizing solution shall be used:

(1) according to the rules adopted under Minnesota Statutes, section 31.101; or

(2) if consisting of or made up of a chemical formulation that is not generally recognized as safe under Code of Federal Regulations, title 21, parts 182 and 184, or that is not listed for use as a hand sanitizer under Code of Federal Regulations, title 21, section 178.1010, only if:

(a) followed by thorough hand rinsing in clean water or the use of gloves; or

(b) used where there is no direct contact with food by the hands.

Hand sanitizers are no substitute for hand washing!!!

Questions??