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Chapter 1: The Inspection Process The rules and regulations for food service establishments are known as the food code. In Texas this is the Texas Food Establishment Rules (TFER).
The inspection report is used by the regulatory authority, the health inspector, during inspections of foodservice establishments. This document lists violations including critical (5 point violations that require immediate corrective action) and non critical of the health code. To review the Texas Food Establishment Inspection report go to the last page of the manual. Examples of critical violations: 1. Employees washing hands improperly by only rinsing hands instead of first using soap etc. 2. Not cooking foods to the proper temperatures.
The inspection report starts with 100 points. With each violation points are subtracted from 100. The goal should be to receive a 100 on the inspection report.
Steps in the Inspection Process
1. Kindly ask for identification when someone arrives to conduct an inspection. 2. Cooperate and keep the relationship professional (i.e. don’t offer a meal). 3. You may need to take notes. 4. Be prepared to provide records requested by the inspector (i.e. purchase records to verify food has been received from an approved source, list of chemicals). 5. Follow-up. How should managers follow up on an inspection report? • Determine why each problem occurred. • Establish new procedures to permanently correct any problems. • Walk through the establishment with the inspection report and correct any problems.
Self-Inspections help to ensure that facilities are properly maintained. Foodservice establishments with self inspection programs view health department inspections as useful supplements to their own food safety efforts.
Self-inspections are simple yet very beneficial... basically all that’s needed is a clip board, pen, inspection form and thermometer as well as time and training. But time well spent because your staff will know what to expect during regulatory inspections and a better understanding of the process which leads to the following advantages… Advantages of a self-inspection program • A cleaner environment for employees and customers • Safer food and improved food quality • Higher inspections scores • Gives the staff the opportunity to understand the health inspection procedure. • You get to correct problems as you find them. • Reduces the number of problems found on official inspections. Start with your health inspection report as a guideline in eliminating problems at your food establishment.
Management
What are the Primary Responsibilities of a Certified Food Manager?
1. Monitoring food sanitation, hygiene, time & temperature. (TFER §229.163.c) • If a temperature violation is found, whether during a regulatory inspection or not, the Food Manager should take immediate corrective action. During a regulatory inspection, this action should be documented on the inspection report. (TFER §229.171.L) 2.
Training employees on basic food safety principles.
(TFER
§229.163.c.12)
Key Point: Manager Certification is the first line of defense against foodborne illness.
Food Contamination Contamination is the presence of harmful substances not originally present in the food. Three types of contaminants are biological hazards, chemical hazards, and physical hazards.
Cross contamination occurs when harmful bacteria are transferred from one surface or food to another; such as, from hands and raw food to equipment or utensils and to ready-to-eat food**. Ex. 1: Handling raw hamburger meat without washing hands first. Ex. 2: Chicken placed on a cutting-board then vegetables placed on the cutting-board without cleaning and sanitizing the cutting-board. Ex. 3: Coughing on hands and then handling a tortilla without washing hands in between.
(** Ready-to-eat food – Any food that is edible without further washing or cooking. It includes washed, whole, or cut fruit and vegetables; deli meats; and bakery items. Sugars, spices and properly cooked food items are also considered ready to eat.) Preventing Cross Contamination
1. Eating, drinking, or using tobacco A. In the food preparation area, an employee MAY drink from a non-spillable, closed container if the container is handled to prevent contamination of hands... the container... and food.
B. In the food preparation area, an employee may NOT eat, smoke tobacco, chew tobacco, or chew gum. Those activities may only be done in designated areas, where food, equipment, utensils, service-ware, linens, etc. cannot be contaminated. Why? Because food can become contaminated from saliva on food handlers’ hands.
2.
Persistent discharges from the eyes, nose, and mouth.
3. An employee with an infected cut on her hand must either wear a waterproof bandage on the cut and also wear disposable gloves OR not work with exposed food or equipment. 4. Use of Equipment and Utensils: Cutting Boards - Separate cutting boards should be used for raw and cooked foods. For example, when cutting vegetables that will be eaten raw, only use a cutting board that is intended for preparing produce foods.
Steps to Good Personal Hygiene. Managers play a key role in the effectiveness of a personal hygiene program. It’s important that management develop proper personal hygiene procedures, train the staff and set a good example by modeling these proper procedures. This will help minimize the risk of employees causing a foodborne illness.
Hand
Maintenance 2. Cover all hand cuts and wounds with clean bandages. If there is a bandage on the hand, then clean gloves or a finger cot (a protective coving) should be worn at all times to protect the bandage and prevent it from falling into food. You may need to consider moving the foodhandler with an infected would to a non-foodhandling position (this includes contact with food or food-contact surfaces).
Also… 3. While prepping food do NOT wear jewelry on hands or arms which includes watches. Jewelry may harbor microorganisms. This means that microorganisms may get in the little grooves on a bracelet or ring, and later get into other food you are preparing. The exception is a plain metal band style ring (i.e. wedding ring) this is okay to wear. 4. Wear clean outer clothing. Store dirty aprons and uniforms in a washable laundry bag. 5. Always wear hair restraints in the food preparation area. 6. Wear a new clean pair of single-use gloves for each new task, and discard when soiled or damaged. And always wash hands before putting on single-use gloves. 7. As a manager, if you notice an employee with an excessively soiled apron, you should watch the employee to determine the cause of excess dirt and then correct the problem. This is important because a soiled apron may contaminate food. 8. Never sneeze or cough near food. This can contaminate food. Cover your mouth and nose with your hand or tissue, or turn to your shoulder or elbow. Afterwards wash your hands thoroughly. When to Wash Hands Wash your hands anytime they may have become contaminated!
Before handling food, employees should wash their hands 1. After
touching your hair or other bare human body parts other than clean hands and
arms; 4. After
smoking or eating; REMEMBER: A new clean pair of single-use gloves must be used after hand washing. Used gloves must be thrown away and replaced each time you wash your hands.
Remember an important aspect of good personal hygiene is frequent and thorough handwashing.
Where to Wash Hands.
1. Food employees shall clean their hands in a sink designated for handwashing. 2. A handwashing sink must be conveniently located to food preparation, food dispensing, and ware washing areas. 3. A handwashing sink must also be located in or adjacent to the toilet room. 4. Must use potable water: water from any source that has been approved by the state for drinking. 5. Water at the handwashing sink must be at least 100º F. 6. An automatic shut-off faucet must stay on at least 15 seconds... NOT 10... NOT 20. Employees may not clean their hands in a sink used for food preparation, ware washing or in a mop sink.
Proper Handwashing Procedure
1. Wet hands with running water as hot as you can comfortably stand (at least 100º F). 2. Apply soap. 3. Vigorously rub hands and arms for 10 to 15 seconds. This entire process of washing hands from wetting hands though rinsing will take at least takes 20 seconds. ● Use nail brush to clean under fingernails and between fingers. 4. Rinse thoroughly under running water. Use a paper towel to turn off the faucet. 5. Dry hands and arms with either of the following: A. Single-use towel. ● Use a paper towel to turn off the faucet. ● When in a restroom, use a paper towel to open the door. B. Warm-air hand dryer.
Key Point: One of the best defenses to prevent foodborne illness is to use good personal hygiene and WASH YOUR HANDS.
Handling ready-to-eat food according to the Texas Food Establishment Rules
The big question: What must a food establishment operator do if the food establishment wants to have the food employee’s conduct bare hand contact with ready-to –eat foods? The rules state that food employees not serving a highly susceptible population may contact exposed, ready-to-eat food if certain practices are followed.
Bare hand contact with ready-to-eat foods may be done only at food establishments not serving highly susceptible population. The procedure for practicing bare hand contact with ready-to eat foods involves three steps.
Step 1: Documentation is maintained at the food establishment that the food employees acknowledge they have received training in the following areas: · risk of contacting the specific ready-to-eat foods with their bare hands · proper handwashing methods · when to wash their hands · where to wash their hands · proper fingernail maintenance · prohibition of jewelry · good hygienic practices · employee health policies (employee illness, exclusion, restrictions) ►The TFER does not address who can conduct the training. Thornhill Training covers these topics in both its food manager certification and food handler certification classes as well as the online programs. ►The employee has to sign the acknowledgment of receiving the training. ►The documentation must be maintained at the food establishment.
Step 2: Documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards; 1) Double handwashing 2) Nail brushes 3) A hand sanitizer after handwashing 4) Incentive programs that assist or encourage food employees not to work when they are ill 5) Other control measures approved by the regulatory agency. The documentation in step 2 designates what measures are to be used, not whether the employees are using the measures. Note: These safeguards are in ADDTION to proper handwashing.
Step 3: Documentation is maintained at the food establishment that corrective actions are taken when steps 1 and 2 are not followed. ►The documentation has to include the plan for corrective action. ►The documentation has to be written, buy may be included as part of the establishment’s HACCP monitoring logs. Non-compliance with any one of the three steps would be marked as “OUT” on Item #11 of the inspection sheet. Why is the above so important? Infected food employees are the source of contamination in more than two-thirds of the foodborne disease outbreaks reported in the United States with a bacterial or viral cause. Most of these outbreaks involve fecal-oral agents that infected employees were shedding at the time the food was prepared. The organisms were spread to the food because of poor or non-existent handwashing as well as lack of proper training.
** Ready-to-eat food is any food that is edible without further washing or cooking. It includes washed, whole, or cut fruit and vegetables; deli meats; and bakery items. Sugars, spices and properly cooked food items are also considered ready to eat. **Highly susceptible population i.e. nursing homes, hospitals, daycares. These employees should not contact RTF with bare hands.) Foodborne Diseases
1. Definition of Microorganism: Micro means they are very small. You need a micro-scope to see them. Organism means it is a living thing... a living thing so small you can't see it without a microscope.
2. Disease-causing microorganisms called pathogens are responsible for the majority of foodborne illness breakouts.
3. Definition of a Foodborne illness: any illness transmitted by food. Q:
What is a Foodborne Illness Outbreak? Exception: In the case of Botulism, 1 person with Botulism is an outbreak of Botulism. Botulism is caused by a microorganism called Clostridium Botulinum.
4. Foodborne botulism is a severe type of food poisoning. • Since pathogens, like Clostridium Botulinum, do not need oxygen to grow. They can grow in canned foods that are not heated to the correct temperature during canning. • Most of the 10 to 30 outbreaks that are reported annually in the United States are associated with home-canned foods. • Beware of cans with bulging or swollen tops. This is an indication that the Clostridium Botulinum microorganism may be present in the can!
5. Carriers - People who carry pathogens and infect others yet never become ill themselves.
Key Point: Food safety experts have identified five foodborne pathogens that are easily transmitted by food and can cause severe illness: Norovirus, Salmonella, Shigella, E. coli and Hepatitis A virus. These are called the “Big Five.”
BIG FIVE Foodborne Illnesses:
Salmonella Typhi: (Salmonellosis) Found in raw poultry, meat, unpasteurized milk, eggs, protein foods, sliced tomatoes, raw sprouts and in the human intestinal tract.
Shigella spp: Found in salads, raw vegetables, poultry, dairy products, moist mixed foods and in the human intestinal tract. Contamination of these foods is usually through the fecal-oral route. Fecally contaminated water and unsanitary handling by food handlers are the most common causes of contamination.
Shiga toxin producing E. coli (E. Coli): Found in ground beef i.e. hamburger patties, salami, sprouts, lettuce, imported cheeses, unpasteurized milk & apple juice, commercial mayonnaise also contaminated water and diarrheal stools of infected persons (human intestinal tract). Toddlers who are not toilet trained are at high risk, along with their families and playmates.
Hepatitis A Virus: Found in a very wide variety of food and found in the stool of persons with hepatitis A. Usually spread from person to person. Hands should be washed with soap and water following bowel movements and before food preparation. And found in the human intestinal tract.
Norovirus: Also known as stomach flu or food poisoning. Contracted from food, water, contaminated surfaces and direct contact or sharing food with a person who is infected and showing symptoms of Norovirus. (**To help remember first letters of big five spells HENSS)
Symptoms of foodborne illnesses: Vomiting, diarrhea, and fever are common symptoms of foodborne illness as well as sore throat with fever.
Did you know that food handling by infected workers contributes to about two-thirds of all foodborne illness outbreaks?
► The greatest risk to consumers is when a food service employee has symptoms-such as vomiting, diarrhea, jaundice, a sore throat with fever or infected cuts or burns with pus-but keeps working with food. ► The risk of transmitting disease through food is also increased if you eat or work at a facility or event where an outbreak occurred, or if you are living with someone who has a foodborne illness. ► Foodborne bacteria grow quickly in food if they get the right conditions. Viruses and parasites only multiply in human beings or animals. But viruses can survive on hard surfaces for days or even weeks, and can contaminate anything that touches the surface-your fingers for example. ► Clean Hands: That’s why clean hands are so important in protecting customers from illness. ►You can help prevent foodborne illness by taking these simple precautions: Don’t handle food when infected Practice good handwashing techniques, and Don’t touch ready to eat food with bare hands. ►Properly washing your hands prevents bacteria and viruses on your hands from getting onto foods.
Excluded or Restricted? 1. Exclusion: Prohibiting foodhandlers from working in the establishment due to specific medical condition. 2. Restriction: Prohibiting foodhandlers from working with or around food, food equipment, and utensils. 3. Definition of Diagnosed: A medical examination has determined a person has an illness. 4. Food manager's duty: determine if employees and/or applicants have been diagnosed or have symptoms of the BIG FIVE. Managers should require employees to report issues regarding their health.
Question? A food service employee has been diagnosed with the Hepatitis A virus, but is not showing signs of illness. The manager must do what?
Answer: Exclude the employee from the establishment and notify the regulatory agency.
Controlling The Spread of Foodborne illness 1. An employee with symptoms of foodborne illness should see a physician (a doctor). 2. When the physician diagnoses an employee with one of the Big 5 foodborne illnesses, 1) the physician is required to report this diagnosis to the Texas Department of State Health Services (DSHS), 2) the food manager is required to inform DSHS or the local health authority, 3) the employee must leave the food establishment. 3. Someone from DSHS will visit the food establishment, talk with the manager and interview all employees to determine if anyone else has symptoms of a Big 5 foodborne illness. 4. Employees who have been excluded because they were diagnosed with one of the Big 5, must have written medical documentation from a physician and approval from the regulatory authority in order to return to work.
Closure of foodservice operation – after a foodservice establishment has been closed by the regulatory agency because it has been a source of foodborne illness it may open only with the approval of the regulatory agency.
Other Major Foodborne Illness Caused By Bacteria
● Listeriosis: In the United States, an estimated 2,500 persons become seriously ill with listeriosis each year. Of these, 500 die. How can you reduce your risk for Listeriosis? Do not eat hot dogs, luncheon meats, or deli meats, unless they are reheated until steaming hot. Avoid getting fluid from hot dog packages on other foods, utensils, and food preparation surfaces, and wash hands after handling hot dogs, luncheon meats, and deli meats.
● Staphylococcus aureus: Is primarily found in humans-particularly in hair, nose, throat, and sores. It is often transferred to food when people carrying this type of bacteria touch areas and handle food without washing their hands. People that are carriers’ of Staphylococcus bacteria are most likely to contaminate food by coughing, sneezing or scratching during food preparation. Prevention - 1. Minimize the time food spends in the temperature danger zone (cook, hold and cool properly). 2. Practicing good personal hygiene can prevent the transfer of the bacteria to food.
Employee Safety Customer and employee safety The Heimlich Maneuver should be performed if a customer has a piece of food stuck in their throat. Choking (Heimlich Maneuver) poster requirement.
►Free posters available on our website. · Safe Food Temperatures Poster in both English and Spanish
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