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Unformatted text preview: The Basics of Food Inspection REGULATORY FOOD INSPECTION EDUCATION Observation Interviewing Recording violations EDUCATION for violation correction Mutually agreed upon goals Active Managerial Control FDA CODE/NY STATE SANITARY CODE FDA code rejected by some states/adopted by some Many states have their own codes NY did not adopt the FDA Code NY is presently revising Part 14-1 of the NYS Sanitary Code Revisions are based on scientific evidence PERMITTED FACILITIES INSPECTED BY THE HEALTH DEPARTMENT. RESTAURANTS TEMPORARY FOOD HOTELS/MOTELS COLLEGE DINING CATERERS SCHOOLS STATE INSTITUTIONS DEPT. OF AGRICULTURE and MARKETS ISSUES LICENSES AND INSPECTS
Manufacturers Food Processors Wholesale Bakeries Convenience Stores Fruit and Vegetable Wholesalers Wineries and Cider Mills Deli's with less than 50% of sales in ready to eat foods, such as subs h Sugar refineries h Canning Plants h Vegetable Processing and Packing h Frozen Food Warehouses h Food Stores h and many more! RISK High Risk - facility cooks, cools, reheats (full menu preparation Process III) Medium Risk - cook and serve (Process II) Low Risk - drinks/prepackaged Foods (Process I) Active Managerial Control INSPECTION FOCUS Red critical item-violations where a public health risk exists Ability to make immediate corrections Observation and recording of Red and Blue items on Food Service Establishment Inspection Form Exit interview Reinspection for red critical violations RED CRITICAL VIOLATIONS Hot and cold holding Contaminated foods Cooking temperatures Inadequate refrigeration Foods stored at room temperature Inadequate cooking temperatures Bare hand contact RED CRITICAL VIOLATIONS Hot Food Temperatures
` Poultry, poultry stuffing, stuff meats and meats containing stuffing ` Ground meat or food containing ground meat ` Pork and food containing pork ` Fresh shell eggs or foods containing eggs ` Rare roast beef ` Reheat prepackage foods ` Reheat foods cooled by facility ` Hot hold after reheat 165oF 158oF 150oF 145oF 130oF 140oF 165oF 140oF Cold Food FTemperatures 165 Che c k 0 T p era ture s em 1 4 0 0 F H O T H O LD With a Pro b e therm o m eter 1 2 0 0F I CE BA T H m o stly ICE in 2 HOURS w ith so m e wa ter ST VE TOP O O VEN MICRO WAVE 7 0 0F Cold Potentially Hazard Foods must be maintained at 45 F or
4 5 0 F or l ess S H A LLO W PA N S in 4 HOURS No c o ver until c old *re c o m m end 4 inc hes o r less o f p ro d uc t 4 5 0F or less FOOD STORAGE BLUE VIOLATIONS Improper storage Poor hygiene Poorly designed equipment Improper cleaning Improper sanitary facilities Garbage, insects, rodents, maintenance The blue violation section of the inspection is based on a point system. BLUE VIOLATIONS ENFORCEMENT Consecutive red critical violations Stipulation/office conference Board of Health reviews violation history and makes findings FINES/PENALTIES Food Program Activity
Food Protection Program Activity 2004 - 2008
Year # Permanent FSE's 471 491 491 493 439 # Inspections 541 538 533 568 564 Average # Inspections/ FSE 1.15 1.10 1.08 1.15 1.28 # Critical Violations 108 133 123 171 175 Average # Critical Violations/FSE 0.22 0.27 0.25 0.35 0.39 2008 2007 2006 2005 2004 Temporary Event Food Service Permit Activity 2004 - 2008
Year 2008 2007 2006 2005 2004 Permits Issued 260 217 232 220 181 Inspections 76 121 161 121 101 Re-inspections 1 7 10 19 5 FOOD RELATED ILLNESSES Taco Bell - E. Coli, Peter Pan Peanut Butter-Salmonella Tennessee, Peanut Butter Salmonella Typhimurium Norwalk or Norwalk-like viruses Campylobacter Salmonella Clostridium perfringens Giardis lambia These suggest more attention must be paid to the food worker hygiene/produce Suspected foodborne illness report to department - 19 in 2005, 23 in 2006, 16 in 2007, 19 in 2008. In 2008, possible outbreak related to a wedding reception. TOMPKINS COUNTY HEALTH DEPARTMENT OFFICE HOURS: Monday-Friday 8:30 a.m. - 4:30 p.m. PHONE: 274-6688 FAX: 274-6695 EMAIL - firstname.lastname@example.org email@example.com WEBSITE - www.tompkins-co.org ...
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- Spring '09