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Public Health Merit Badge

Public Health Merit Badge

• RegisteredEnvironmentalHealthSpecialist• Retired,ShelbyCountyHealthDepartment• FoodSafetyInspector–IndependentContractor

Careers in Public Health (Req. 8)

• Scientists• Doctors• Nurses• Epidemiologists• Educators• Engineers• VitalRecords• InformationTechnologies• PublicInformationOfficers• EnvironmentalHealthExperts

• FoodSanitation• AirPollution• Groundwater• UrbanandRuralSanitation• VectorControl

Urban & Rural Sanitation

• ControllingVectors• Mosquitoes• Rodents

• ResidentialComplaints• RatHarborage–Highgrass,junk• Unsanitaryconditionsathome

• Garbage• Plumbingdefects• Structuraldefects

• Courtcases• SepticSystems

Groundwater Quality

• WaterWellsitingandapprovals• Residential• Industry• Agriculture

• SampleCollectionandLaboratoryAnalysis• Abandonmentofwells

Public Health Emergency Preparedness

• Coordinatethepublichealthresponsetodisasters• Pandemics• Biological• Chemical• Natural

• WorkcloselywithEMA,LAW,FIRE,EMS,Hospitals

Food Sanitation

• Restaurants• GroceryStores• Bakeries• Boardinghouses• DayCareCenters• FoodPackagingPlants• SchoolKitchens• FishMarkets

Foodborne Illnesses

•TheBig5!HepatitisA

E-coliNorovirusSalmonellaShigella

Foodborne Illness Statistics

•1in6Americansgetsickeveryyearfromafoodborneillness

•128,000peoplewillbehospitalizedfromafoodborneillness

•3,000peoplewilldiefromafoodborneillness

Food Service Facilities (Req. 5. b)

• Watchvideo• Lookfor:• FoodPreparation• Foodhandling• Foodstorage• Keepingfoodfrombecomingcontaminated• Bare-handcontact• Handwashing• Dishwashing

Video – Food Prep Kitchenhttps://www.youtube.com/watch?v=TU1VhCyyC6g

(watch00:00to16:06minutes)

https://www.youtube.com/watch?v=sy-qMG_m-ug&list=RDup0IkogKlt0&index=13

Food preparation guidelines are as important for Scouts as they are for food handlers in

restaurants!

Why use a Thermometer?

Preventing & Killing Microorganisms

•PropertemperaturesforstoringfoodsCold<41FHot>135F

•DANGERZONE:between41Fand135F•Properthawingprocedures

Preventing Food Contamination

• Keepinsectsandrodentsout!• Storetoxicchemicalsawayfromfoodandequipment• Keepdomesticanimalsandpetsawayfromfood• HANDWASHING• Howdoyouwashyourhands?• Whendoyouwashyourhands?

• Wearhairrestraints• Washfruitsandvegetables

Food Preparation & Temperatures

Cooking

• Fishto145F• Freshporkorhamto145F• Eggs–tillfirm• Steaks–Roasts–Chopsto145F• Groundbeefto160F• Poultry(Chicken/Turkey)to165F

ColdFoods

• Alwaysstorecoldfoodsbelow41F• Quicklychillcookedfoods• Foodhasalifespan

Avoid Cross-Contamination & Stomachaches!

FoodStorage

• Separatefoods• Storeaccordingtohierarchy• FoodPrep–• CuttingBoards• Knives

• Rawmeatjuicescontaminatingotherfoods.

ProperFoodStorageHierarchyReady-to-eatfoods

RawSeafood

RawWholeMeats(Steaks,Roasts)

RawGroundMeats

RawPoultry

Your right to know!

• http://inspections.myhealthdepartment.com/tennessee• Lookforscorespostedonwallateveryrestaurant

1:1200-23-01-.02(1)(b)Nooneatthisfacilityisleftincharge.No oneknowshowtosanitizeandusethethermometer.2:1200-23-01-.02(2)(a)2.Nooneknowsaboutanemployeeillnesspolicy14:1200-23-01-.04(6)(a)1.Cuttingboardhavedarkspotspresent anddamagefromusage.21:1200-23-01-.03(5)(a)7.Foodpreppedwithtodaythrowoutdate.33:1200-23-01-.03(5)(a)3.Rotisserichickenthawingoncounteratroomtemperature.38:1200-23-01-.02(3)Staffnotwearinghairnet.43:1200-23-01-.04(9)(c)1.Thesingleitemcoverstoredonshelfisnotstoredinverted.46:1200-23-01-.04(5)(a)Staffdoesnotknowwhatteststripsare andhowtouseit.55:1200-23-01-.08(3)(i)10.Facilityhave48hourstoobtainavalidpermit.

http://inspections.myhealthdepartment.com/tennessee/inspection/?inspectionID=8127BBD1-08B1-48E0-899B-D5769C0CC5C7

Subway5822580FrayserBlvd.Memphis,TN38127

FoodServiceEstablishmentInspection|RoutineMarch11,2020|ViewOriginalInspectionPDF

Score:76Observations&CorrectiveActions

The Food Safety Inspection

Shelby County Health Department (Req. # 7. b.)

• http://www.shelbytnhealth.com/

Public Health Merit Badge

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Thank you!