clifton salas manager, disaster response and recovery louisville chapter american red cross
DESCRIPTION
Environmental Health Training in Emergency Response. Food Safety. Clifton Salas Manager, Disaster Response and Recovery Louisville Chapter American Red Cross. CAPT Charles S. Otto, III RS Team Leader EHSB CDC / NCEH / EEHS. Basics - Preparation Mass Feeding Operations - PowerPoint PPT PresentationTRANSCRIPT
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Clifton SalasManager, Disaster Response and Recovery
Louisville ChapterAmerican Red Cross
CAPT Charles S. Otto, III RSTeam Leader EHSBCDC / NCEH / EEHS
Environmental Health Training in Environmental Health Training in Emergency ResponseEmergency Response
Food SafetyFood Safety
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Overview
• Basics - Preparation
• Mass Feeding Operations
• Reopening Establishments
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Basics - Preparation
• Plan
• Equipment
• Guidance
• Educational Materials
• Other
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Basics - Preparation
• Plan– Review and Update– Potential Mass Feeding
Sites– Pre-Inspect– Contingencies– Flexibility
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Basics - Preparation
• Equipment Overview– Temperature Measurement– Sanitizer Measurement– Flashlight– Other
• Calibration
• Protection
• Positioning
•Interpreting
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Basics - Preparation• Guidance
– Food Code 2005– State / Local Food Rules– State / Local Disaster Plan– Other References
• CA Disaster Field Manual• EHSB – ETP website*/CD-ROM
* www.cdc.gov/nceh/ehs/ETP
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Basics - Preparation
• Educational Materials– Basic Food Safety Guides– Posters
• Food Temperatures• Handwashing• Cleaning & Sanitizing
– Food Salvage / Disposal Guides– Log Sheets
www.fightbac.org/content/view/175/2
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Basics - Preparation
• Other– Agency / Staff Contact Information– List of Establishments
• Addresses• Current Contact Information
– Maps– Schedules for Coverage
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Mass Feeding Operations
Evacuation Centers / Responders
Similar Food Similar Food SafetySafety
ConcernsConcerns
Similar Food Similar Food SafetySafety
ConcernsConcerns
Field Tips: Use professionalism, sensitivity, and flexibility in working in harsh conditions with stressed managers, workers, and clients.
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Mass Feeding Operations
1. Safe SourcesDrinking / Culinary Water• Verify• Backup Plan• Holding
Food• Origin• Transportation• Holding
Field Tips: Match Menu to Available Facilities; Complex Meals Not Required; and Cook-Serve is Best for Optimum Food Safety
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Mass Feeding Operations
2. Food Workers- Health
- Hand Hygiene
- Training
- MonitoringActive Managerial Control
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Mass Feeding Operations2. Food Workers
- Health
Food Operation Managementshould monitor and exclude:
Food workers with symptoms of:
• vomiting,
• diarrhea, or
• jaundice (with onset within the last 7 days)
Stop Norovirus @ Kitchen Door!Stop Norovirus @ Kitchen Door!
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Mass Feeding Operations
2. Food Workers- Hand Hygiene
Handwashing Stations
• Running Warm Water
• Used Water Disposal System
• Soap
• Disposable Towels
• Trash Can
Hand Sanitizer is Adjunct – Not Substitute for Handwashing
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Mass Feeding Operations
2. Food Workers- Hand Hygiene
Food Preparation and Service
• No Bare Hand Contact with Ready to Eat Foods
• Use Gloves
• Use Utensils / Wraps
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Mass Feeding Operations
2. Food Workers- Training
Active Managerial Control
Basics
• Health
• Handwashing
Job Related Stations
• Food Handling – Cross Contamination
• Food Temperatures Cooking / Cooling / Holding
• Cleaning and Sanitizing
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Mass Feeding Operations
2. Food Workers- Monitoring
Active Managerial Control / HACCP
• Certified Food Protection Manager• Knowledgeable Food Workers• Standard Operating Procedures (SOPs)
cleaning & sanitizing, employee health, employee training, food sources, handwashing, receiving & storage
• On-going monitoring, correction and verification
Learn Active Managerial Control / Create SOP’s – Interactive Programhttp://www.dec.state.ak.us/eh/fss/amc/amcbroch.htm
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Mass Feeding Operations
3. Food Preparation- Cooking / Reheating
Food Minimum Temperature*
Raw Eggs prepared for immediate service, fish, pork, & meat
145°F
Raw Eggs not prepared for immediate service and hamburger or comminuted fish
155°F
Poultry or stuffed meat, pasta, poultry, or fish and reheating leftovers
165°F
* 15 seconds minimum holding time at this temperature
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Mass Feeding Operations
3. Food Preparation- Holding Temperature
/ Time
Hot – 140°F or above
Cold – 41° or below
Time – <4 hours with controls
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Mass Feeding Operations
3. Food Preparation- Cooling
Times / Temperatures
• 2 hours from 140°- 70°F
• 4 hours from 70°- 41°F
• 4 hours to 41°F for food preparedfrom ambient
• 4 hours to 41°F for received food
Field Tip: Avoid Leftovers unless excellent refrigeration is available and cooling is closely monitored.
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Mass Feeding Operations
4. Cleaning and Sanitization- Warewashing
• Use potable water
• Pre-scrap to garbage cans
• Pre-flush to remove food debris
• Wash in clean, hot detergent solution
• Rinse in clean water
• Use automatic warewashing facilities where possible
Field Tips: Use single service and single use items to minimize warewashing / presoak pots and pans unless they can be immediately washed.
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Mass Feeding Operations
4. Cleaning and Sanitization- Manual Sanitizing
• Warm, clean sanitizing solution
• Proper Strength verified with appropriate test strips
• Immersion for specified time and temperatures
Chlorine Solutions≥10 seconds
Quaternary ammonium chloride Solutions- see manufacturers label directions forconcentration / ≥75°/ 500 mg hardness / ≥30 seconds
Iodine Solutions
pH <5 – 12.5 – 25 mg/L / ≥75°F / ≥30 seconds
Hot Water171°F / ≥30 seconds
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Mass Feeding Operations
5. FacilitiesIssues:
• Liquid and Solid Waste Disposal
• Vector Control, as needed
• Protection from Elements
• Toxic Item Control
• Physical Facility Security / Control
Field Tip: Use fixed preplanned facilities where possible.
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Reopening Establishments
Plan the Work and
Work the Planwith Flexibility
Field Tips: Be professional and courteous; owners, managers, and workers will be under maximum stress; and be flexible and creative.
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Reopening Establishments
The Environmental Public Health Agency will:
• Promptly respond to imminent health hazards.
• Provide guidance to help food establishments resume operation as quickly as possible
• Assist food establishments to assess and pre- plan for food safety during a widespread emergency in developing their Emergency Action Plan.
• Communicate with the industry during emergencies.
• Conduct enforcement activity as appropriate to protect public health.
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Reopening Establishments
Each disaster will bring its own unique problems
• Promptly respond to imminent health hazards.
• Provide guidance to help food establishments resume operation as quickly as possible.
• Assist food establishments to assess and pre- plan for food safety during a widespread emergency in developing their own Emergency Action Plan.
• Communicate with the industry during emergencies.
• Conduct enforcement activity as appropriate to protect public health.
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Reopening EstablishmentsAdministrative Details:
• Develop an assessment plan, reopening,
criteria, reporting and work tracking
procedures.
• Quickly do an overall survey of facilities
resume operation as quickly as possible.
• Determine which can be reopened soonest
• Limited menu service is an option.
• Communicate with decision-makers
• Communicate with the industry
• Communicate with the public
• Communicate with your staff
Field Tip: Harvest Low Hanging FruitIt will reduce the pressure to make bad choices.
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Reopening EstablishmentsFood Establishment Assessment
• Building / Electrical Safety
• Water Supply
• Waste Disposal
• Food Waste Disposal
• Food Salvage
• Vermin Control
• Clean Up
• Refrigeration
• Beverage Systems
• Ice Machines
• Food / Provision Resupply
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Reopening EstablishmentsFood Establishment Assessment: - Water Supply Issues
Clear Consistent Guidance
• No Water Supply
• Potentially Contaminated Water Supply /
“Boil Water Notice”
• Tap Water
• Ice, Ice-making, Beverage & Water Vending
• Handwashing
• Cooking & Cleaning
• Dishwashing/Warewashing
• Rescinding The Boil Water Notice
Field Tip: Coordinate – Make sure that you are on the same page
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Reopening EstablishmentsFood Establishment Assessment: - Water Supply Issues
Food Establishment Response:
• Suspend Food and Beverage Service until Approved Alternative Water Supply is initiated
• Recognize limitations required to protect food safety
• Provide alternative handwashing facilities
• Provide alternative restroom facilities
• Use approved alternative water supply for cooking and cleaning
• Disconnect ice and beverage systems from water supply
• Discontinue service when alternative supply fails or proves insufficient
Food Establishment Recovery:
• Flush water lines, hot water heaters, and other reservoirs for at least 5 minutes
• Clean ice machine, bins, and other equipment connected to water system and discard first hour of production of replacement ice and at least first 5 minutes of the beverage.
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Reopening EstablishmentsFood Establishment Assessment: - Sewage Backup / Flood Issues
• Limited to small area or throughout establishment
• Involves food, food equipment, and food contact surfaces as well as facilities
Food Establishment Response:
• Suspend Food and Beverage Service until Reopened by Regulatory Authority
• Protect workers and patrons
• Remove standing flood water / sewage
• Remove and discard affected food, single service, and uncleanable surfaces
• Clean affected remaining hard surfaces with hot detergent solution and rinse
• Use approved disinfectant / sanitizer at proper strength to cleaned surfaces
• Thoroughly air dry area to remove residual moisture
• Use qualified service person to inspect affected equipment before reconnecting utilities
Food Establishment Recovery:
• Replace affected food, single service and other supplies
• Replace physical facilities to approved standards
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Resources• Resources for Food Safety and Storage in Emergency Situations
http://www.nal.usda.gov/fnic/emerg.html• Emergency Action Plan for Retail Food Establishments
http://www.michigan.gov/documents/MDA_EmergencyActionPlan_109428_7.pdf
• Imminent Health Hazard Emergency Response Reference for Regulators http://www.michigan.gov/documents/MDA_FSSS_regulatorreference3_111443_7.pdf
• Emergency Handbook for Food Managershttp://www.naccho.org/topics/demonstration/APC/MN.cfm
• Flip Chart of Emergency Procedures http://www.michigan.gov/documents/MDA_FSPR_EmergencyFlipChart_Jan06_148793_7.pdf
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Clifton SalasManager, Disaster Response and Recovery
Louisville ChapterAmerican Red CrossCAPT Charles S. Otto, III RSTeam Leader EHSBCDC / NCEH / EEHS
Environmental Health Training in Emergency ResponseEnvironmental Health Training in Emergency Response
Food SafetyFood Safety