Health Inspections During COVID -19 Pandemic

Public Health Region 1 (PHR1)Public Sanitation & Retail Food Safety

Presenter: Kassi Anthony, RS, CFS – SupervisorMedical Authorities: Lillian Ringsdorf, MD, MPH – interim Regional Medical Director, Local Health Authority

Melanie Lee, MSN, APRN, FNP-BC – Director of Nursing

Overview

• COVID-19 Safety Protocols • Texas Department of Agriculture’s (TDA) Waiver for Food Service

Inspections• Inspection Process Guidelines for SY 20-21• Governor Abbott’s Minimum Standard Health Protocols for

Restaurants are applicable in all Food Service settings• Restrictions/Exclusions from work• Licensing/Inspection Credits• Q&A Session (any questions welcome for DSHS)

COVID-19 Safety ProtocolsReminders for Food Service Workers

• Social distancing = 6 feet away from all people not in your household

• Wash hands often for 20 seconds, using hot water, soap, and vigorous rubbing.

• Apply an EPA-approved hand sanitizer/dip with at least 60% alcohol or equivalent.

• Please wear a face covering. Cover all coughs and sneezes with a disposable tissue.

COVID-19: What to Do

COVID-19: What to DoContinued…

• Avoid touching your face, eyes, nose, and mouth.

• Minimize bare-hand contact with all food products and food contact surfaces.

• Practice extra precaution with highly susceptible populations (i.e. elementary schools).

COVID-19: What to DoContinued…

• Sanitize high frequency points: tables, chairs, door frames & handles, and service counters.

• Stay home when sick, except to get medical care. (further instructions provided)

TDA Waiver for Food Service InspectionsFound at https://squaremeals.org

Expires Soon! (unless extended)

Inspection Process Guidelines for SY 20-21For Food Safety Inspection Officers (FSIO)

• *NOTE: This guidance cannot anticipate every unique situation. Actions will be adjusted based on common sense and wise judgement deemed appropriate by FSIO.

• PHR1 staff shall be self-screening for any new/worsening signs/symptoms of possible COVID-19. Staff will submit to any screening that you require, as well.

• PHR1 staff are equipped with face coverings, gloves, and equipment sanitizers.

• PHR1 staff shall wash hands immediately upon entry/exit into/from food service areas, or as necessary.

What to Expect During an Inspection

What to ExpectContinued…

• PHR1 staff may/may not call ahead to discuss safety measures in place to ensure social distancing is utilized during the inspection process.

• PHR1 staff may also call ahead to assess if any food service workers have exhibited any type of symptoms associated, been exposed to, or tested positive for COVID-19.

• PHR1 staff will maintain at least 6 feet separation from all individuals.• Manager may not escort FSIO during the inspection, except when

appropriately distanced.

What to ExpectContinued…

• PHR1 staff shall properly sanitize all equipment before/after signatures are obtained with an alcohol swab provided. Equipment will be left on a clean surface before approached by the Food Service Manager.

Gov. Abbott’s Minimum Standard Health ProtocolsFor Restaurants are applicableFound at http://gov.Texas.gov

• *NOTE: This guidance cannot anticipate every unique situation. Actions will be adjusted based on common sense and wise judgement deemed appropriate by FSIO.

• Food Service Workers (FSW) shall wear face coverings over the nose and mouth when not socially distanced from others.

• Students may be required to social distance while eating.• Hand sanitizer may be made readily available to students,

FSW, and/or authorized personnel before entering the food service area.

Restaurant Checklist Key Items

Checklist Key ItemsContinued…

• Self-service may not be an option.• Students may be discouraged from entering their own lunch number

(contactless payment).• May train all employees and/or authorized personnel before entering

the food service area on proper cleaning, disinfection, hand hygiene, and respiratory etiquette.

• May screen all employees and/or authorized personnel before entering the food service area for new/worsening signs/symptoms of possible COVID-19.

Checklist Key ItemsContinued…

• Do not allow isolated/quarantined individuals to come to work without a release from a doctor/health authority.*

• Require hand washing for employees and/or authorized personnel, followed by hand sanitization upon entry/exit into the food service area.*

• FSWs may be socially distanced, when feasible.• Consider having a door chaperone to prevent students from touching

door handles. • Regularly clean and disinfect restrooms.*

*Items are required by the Texas Food Establishment Rules already.

Work Restrictions/ExclusionsTexas Food Establishment Rules 2015

According to TFER §228.257, certain persons (e.g. physician, physician assistant) shall report certain confirmed and suspected foodborne diseases. The reporting of communicable diseases is required by 25 TAC Chapter 97 Subchapter A Control of Communicable Diseases. Persons-in-charge (PIC) at food establishments shall require food employees to report to them any symptoms of sore throat with fever, according to TFER §228.35(a)(1)(D). Food establishment PICs shall assist in the report of communicable diseases by excluding a food employee working in a food establishment serving a highly susceptible population or restrict the employee if they work in a food establishment not serving a highly susceptible population (TFER §288.36(8)(A) and (B)).

TFER Reference:

Licensing/Inspection CreditsBusiness Filing & Verification Unit (BFVU)

• Non-profit school food service inspections:• Cost = $300/SY• $150/inspection• Credits will be applied for missed inspections due to COVID

• Retail school food service inspections:• Permit expiration will continue as usual• Governor is considering permit extensions

Licensing/Inspection Credits

Thank you! Questions?Health Inspections During COVID-19 Pandemic

Contact Information

Nurse: Terry.Scroggins@dshs.Texas.gov

Cafeteria: Kassi.Anthony@dshs.Texas.gov