the health inspector is coming !! david w. reimann environmental health specialist minnesota...
DESCRIPTION
The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section. - PowerPoint PPT PresentationTRANSCRIPT
![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.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/1.jpg)
The Health Inspector Is Coming!!
David W. Reimann Environmental Health SpecialistMinnesota Department of Health
Food, Pools and Lodging Services Section
![Page 2: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/2.jpg)
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
![Page 3: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/3.jpg)
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
![Page 4: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/4.jpg)
![Page 5: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/5.jpg)
1. Food From Unsafe Sources
![Page 6: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/6.jpg)
1. Food From Unsafe SourcesDo not purchase food if it has been temperature abused, is infested, or has been adulterated
![Page 7: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/7.jpg)
1. Food From Unsafe SourcesIf in doubt, wash produce prior to being prepared, and served.
![Page 8: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/8.jpg)
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!
![Page 9: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/9.jpg)
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!
![Page 10: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/10.jpg)
2. CoolingWhen 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.
![Page 11: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/11.jpg)
2. CoolingPHF from ambient temp ingredients
Cooled to 41°F or below within four hours
![Page 12: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/12.jpg)
2. Cooling Cooling Method No No’s
![Page 13: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/13.jpg)
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
![Page 14: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/14.jpg)
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
![Page 15: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/15.jpg)
Reheating for Immediate Service
Cooked & refrigerated food
Prepared to a customer order can be
serve at any temperature
![Page 16: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/16.jpg)
3. CookingTo ensure proper temperature: use an accurate probe thermometer to measure the center of the food.
![Page 17: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/17.jpg)
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
![Page 18: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/18.jpg)
3. CookingMicrowave Cooking
Rotate & stir during cookingCover to retain moistureHeat to 165oF in all parts of foodAllow to stand for 2 minutes after cooking
![Page 19: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/19.jpg)
4. Dirty or Contaminated Utensils and Equipment
Cross contamination from raw animal product to Ready-To-Eat foods during storage, preparation, or holding.
![Page 20: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/20.jpg)
4. Dirty or Contaminated Utensils and Equipment
Unwashed hands
![Page 21: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/21.jpg)
4. Dirty or Contaminated Utensils and Equipment
When utensils or equipment become dirty or contaminated, they can transfer that to the food.
![Page 22: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/22.jpg)
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.
![Page 23: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/23.jpg)
4. Dirty or Contaminated Utensils and Equipment
![Page 24: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/24.jpg)
5. Poor Employee Health and Hygiene
![Page 25: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/25.jpg)
5. Poor Employee Health and Hygiene
Food workers who are ill with vomiting or diarrhea must be excluded
![Page 26: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/26.jpg)
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.
![Page 27: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/27.jpg)
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
![Page 28: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/28.jpg)
Proper Glove Use
Gloves are no substitute for handwashing!!!
•Wash hands first
•Change gloves often
•Don’t reuse or wash gloves
![Page 29: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/29.jpg)
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.
![Page 30: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/30.jpg)
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
![Page 31: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/31.jpg)
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.
![Page 32: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/32.jpg)
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
![Page 33: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/33.jpg)
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
![Page 34: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/34.jpg)
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!!!
![Page 35: The Health Inspector Is Coming !! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section](https://reader036.vdocuments.us/reader036/viewer/2022070500/568168ab550346895ddf51d3/html5/thumbnails/35.jpg)
Questions??