MEASURING THE FOOD SAFETY OF YOUR SCHOOL FOOD OPERATION

1. MEASURING THE FOOD SAFETY OF YOUR SCHOOL FOOD OPERATION PENNSYLVANIA DEPARTMENT OF AGRICULTURE Dr. Lydia Johnson

2. Chapter 1An Overview Chapter 2 The Inspection Chapter 3 Food Borne Illness: Causes and Prevention Chapter 4 Safe Purchasing, Storage, Preparation and Service Chapter 5 Good Practice Chapter 6: Conclusions

3. CHAPTER 1 AN OVERVIEW

4. An Overview The Pennsylvania Department of Agricultures Role in the Process: Regulatory & Education

5. THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE BUREAU OF FOOD SAFETY & LABS The Bureau has four divisions: • Food Safety • Milk Sanitation • Laboratory Services • Eggs, Fruits & Vegetables.

6. THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE • Approximately 29,740 public eating and drinking place facilities are licensed and require yearly inspections under Act 369, Public Eating & Drinking Places. • An additional 2500 re-inspections are conducted yearly on non-compliant facilities. • 370 Organized camps licensed by the PA • 2,842 schools are inspected by Food Sanitarians, and are required under USDA regulations to have two inspections per year; resulting in 5,684 inspections required yearly. • 300 Summer Food Service Sites (for children) through the PA DOE are inspected yearly.

7. THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE BUREAU OF FOOD SAFETY & LABS • Quarterly inspections of the 98 certified shellfish facilities – 396 yearly - are conducted to allow for interstate shipment. • Approximately 4500 frozen dessert licenses are issued and Food Sanitarians conduct inspections on an “as needed” basis when firms have non-compliant microbiological counts and has averaged 1500 per year in recent years. • Food Sanitarians investigate food vehicle accidents related to food, and average 100 per year. Emergency situations, such as floods, fires, or water potability, are investigated and average 500 inspections yearly. • In calendar year 2007, the Division ordered 200 closures of food facilities, and had food disposals of over 1,400,000 lbs of food valued at nearly $900,000. • The Division performs investigative inspections of food safety consumer complaints and all reported potential food-borne illnesses averaging approximately 1250 yearly.

8. Schools Include High Risk Population • Currently, 20-25 percent of the population is in a high-risk category (i.e., young, older, pregnant, immune-compromised) • Young children and infants are at a higher risk for food-borne illness and disease because their immune systems have not fully developed to protect them from harmful bacteria and viruses.

9. But we’ve ALWAYSdone it this way! We’ve never made anyone sick!

10. Food Borne Illnesses EACH YEAR IN THE UNITED STATES: • 76 Million Foodborne Illnesses • 325,000 Hospitalizations • 5,000 Deaths

11. CHAPTER 2 THE PDA INSPECTION REPORT

13. PDA INSPECTION REPORT • Risk factors are improper practices or procedures identified as the most prevalent contributing factors of food-borne illness or injury. Public Health Interventions are control measures to prevent food-borne illness or injury. (first 27 items)

14. PDA INSPECTION REPORT • FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS • IN=in compliance    • OUT=not in compliance    • N/O=not observed    • N/A=not applicable    • COS=corrected on-site during inspection    • R=repeat violation

15. PDA INSPECTION REPORT Demonstration of Knowledge • Certification by accredited program, compliance with Code, or correct responses Employee Health • Management awareness; policy present • Proper use of reporting; restriction & exclusion Good Hygienic Practices • Proper eating, tasting, drinking, or tobacco use • No discharge from eyes, nose, and mouth

16. PDA INSPECTION REPORT Preventing Contamination by Hazards • Hands clean & properly washed • No bare hand contact with RTE foods or approved alternate method properly followed • Adequate hand-washing facilities supplied & accessible

17. PDA INSPECTION REPORT Approved Source • Food obtained from approved source • Food received at proper temperature • Food in good condition, safe, & unadulterated • Required records available: shell-stock tags, parasite destruction

18. PDA INSPECTION REPORT Protection From Contamination • Food separated & protected • Food-contact surfaces: cleaned & sanitized • Proper disposition of returned, previously served, reconditioned, & unsafe food

19. PDA INSPECTION REPORT Potentially Hazardous FoodTime/Temperature Proper cooking time & temperature • Proper reheating procedures for hot holding • Proper cooling time & temperature • Proper hot holding temperature • Proper cold holding temperature • Proper date marking & disposition • Time as a public health control; procedures & record

20. PDA INSPECTION REPORT Consumer Advisory Consumer advisory provided for raw or undercooked foods Highly Susceptible Population Pasteurized foods used; prohibited foods not offered Chemical Food additives: approved & properly used Toxic substances properly identified, stored & used Conformance with Approved Procedure Compliance with variance, specialized process, & HACCP plan

21. PDA INSPECTION REPORT GOOD RETAIL PRACTICES • Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.

22. PDA INSPECTION REPORT Safe Food and Water • Pasteurized eggs used where required   • Water & ice from approved source   • Variance obtained for specialized processing methods

23. PDA INSPECTION REPORT Food Temperature Control • Proper cooling methods used; adequate equipment for temperature control   • Plant food properly cooked for hot holding   • Approved thawing methods used   • Thermometer provided & accurate

24. PDA INSPECTION REPORT Food Identification • Food properly labeled; original container

25. PDA INSPECTION REPORT Prevention of Food Contamination • Insects, rodents & animals not present; no unauthorized persons   • Contamination prevented during food preparation, storage & display   • Personal cleanliness   • Wiping cloths: properly used & stored   • Washing fruit & vegetables

26. PDA INSPECTION REPORT Proper Use of Utensils • In-use utensils: properly stored   • Utensils, equipment & linens: properly stored, dried & handled   • Single-use & single-service articles: properly stored & used   • Gloves used properly

27. PDA INSPECTION REPORT Utensils, Equipment and Vending • Food & non-food contact surfaces cleanable, properly designed, constructed, & used   • Ware-washing facilities: installed, maintained, & used; test strips   • Non-food contact surfaces clean

28. PDA INSPECTION REPORT Physical Facilities • Hot & cold water available; adequate pressure   • Plumbing installed; proper backflow devices   • Sewage & waste water properly disposed   • Toilet facilities: properly constructed, supplied, & cleaned   • Garbage & refuse properly disposed; facilities maintained   • Physical facilities installed, maintained, & clean   • Adequate ventilation & lighting; designated areas used

29. Chapter 3 FOOD-BORNE ILLNESS Causes and Prevention

30. Foodborne Illness: Causes Hazards:harmful substances that when found in food can cause foodborne illness Chemical Physical Biological

31. Chemical Hazards Detergents Chemical Sanitizers Pesticides Naturally occurring fish or plants toxins Medications

32. Chemical Hazards • Original containers • Label and storage of chemicals • Usage of pesticides • Toxins • Do not use wild mushrooms • Purchase fish & seafood from • approved vendors

33. Physical Hazards Pests Glass Physical Plastic Toothpick Metal False fingernails Jewelry Hair

34. Bacteria Viruses Foodborne Illness Pathogens Parasites Microorganisms Fungi Spoilage Organisms Unpleasant smell and taste Figure 2.1BiologicalHazards

35. How Do They Get There? Found on raw foods Added during handling and

36. Biological Hazards Bacteria Biological Viruses Parasites Fungi

37. BACTERIA Bacterial Spores Bacterial Toxins

38. Foodborne Pathogens See Smell Taste

39. Bacteria require nutrients to grow ood • Proteins • Carbohydrates

40. 1 bacterium 20 minutes = 2 bacteria 40 minutes = 4 bacteria 4 hours = 4096 bacteria 8 hours = 17 million bacteria 12 hours = 68 billion bacteria Figure 2.3Bacterial Growth If the temperature is right, 1 bacteria may become 68 billion bacteria within 12 hours

41. Acidic NeutralAlkaline |-----------------|--------------|-- pH 0pH 7pH 14 Egg yolks 6.0-6.3 Lemons/ Limes 1.8-2.4 Ham 5.9-6.1 Mayonnaise 3.8-4.0 Raw chicken 5.5-6.4 cidity PHFs > 4.6

42. time & temperature ime It takes both for bacteria to grow: 0 minutes = 1 bacterial cell 20 minutes = 2 bacterial cells 40 minutes = 4 bacterial cells 12 hours = > 68 billion cells

43. “Temperature Danger Zone” emperature = above 41F to below 135F Bacteria grow best in the TDZ Keep food out of the TDZ

44. moisture oisture Bacteria need to grow

45. oxygen xygen • Bacteria have different requirements for growth • Some need oxygen to grow • Some grow only when oxygen • is absent • Some can grow with or without • oxygen

46. Stop Bacterial Growth CONTROL Time and Temperature CONTROL CONTROL CONTROL

47. Viruses Need a living host

48. Parasites Need a living host

49. Parasites

50. Thousands of m/o’s Millions of m/o’s No m/o’s Microorganisms & Illness Generally, as the number of microorganisms increase, the likelihood of illness increases