The Health Inspector Is Coming!! David W. Reimann Environmental Health Specialist Minnesota...
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![Page 1: The Health Inspector Is Coming!! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section.](https://reader036.fdocuments.in/reader036/viewer/2022081603/56649c885503460f94940d43/html5/thumbnails/1.jpg)
The Health Inspector Is Coming!!
David W. Reimann Environmental Health SpecialistMinnesota Department of Health
Food, Pools and Lodging Services Section
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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
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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
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1. Food From Unsafe Sources
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1. Food From Unsafe Sources
Do not purchase food if it has been temperature abused, is infested, or has been adulterated
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1. Food From Unsafe Sources
If in doubt, wash produce prior to being prepared, and served.
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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!
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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!
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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.
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2. Cooling
PHF from ambient temp ingredients
Cooled to 41°F or below within four hours
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2. Cooling Cooling Method
No No’s
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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
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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
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Reheating for Immediate Service
Cooked & refrigerated food
Prepared to a customer order can be
serve at any temperature
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3. Cooking
To ensure proper temperature: use an accurate probe thermometer to measure the center of the food.
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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
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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
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4. Dirty or Contaminated Utensils and Equipment
Cross contamination from raw animal product to Ready-To-Eat foods during storage, preparation, or holding.
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4. Dirty or Contaminated Utensils and Equipment
Unwashed hands
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4. Dirty or Contaminated Utensils and Equipment
When utensils or equipment become dirty or contaminated, they can transfer that to the food.
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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.
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4. Dirty or Contaminated Utensils and Equipment
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5. Poor Employee Health and Hygiene
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5. Poor Employee Health and Hygiene
Food workers who are ill with vomiting or diarrhea must be excluded
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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.
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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
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Proper Glove Use
Gloves are no substitute for handwashing!!!
•Wash hands first
•Change gloves often
•Don’t reuse or wash gloves
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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.
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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
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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.
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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
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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
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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!!!
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Questions??