Food Safety For Healthcare Foodservice Operations

broadcast is now starting all attendees are in listen-only mode hi thank you so much for joining us today for this national webinar from Gordon food service Canada today's topic is the importance of food safety in a healthcare food search service operation or what you need to know about food safety my name is Kayla King and I'm a regional dietician for the Gordon food service nutrition resource center just for your information all attendees are muted for the duration of the session however you can type in questions in the go-to panel and I will address as many as I can at the end of the session so your question and mention which province you are from and I'll address it that way there are some handouts available to download as well in the GoToWebinar panel please feel free to download them now or at your convenience also if you have to walk away at any time please know that this session is being recorded so if you must need to see this at a later date we can send this recording to you so here's the agenda for today's presentation we will cover why food safety is important the types of food safety hazards cross contamination time and temperature control the flow of food personal hygiene cleaning and sanitation outbreak procedures and finally some resources and best practices the objectives of this presentation are to really focus on the importance of food safety and a health care food service environment and I will use a lot of practical examples also it's to provide a very general overview of soup food safety practices and that's because there really is only so much that we can cover in such a short period of time lastly we want to explore some available tools and best practices for continuous staff education I also wanted to note that this is only a 1-hour educational webinar it does not replace official food handlers food safety training and no official food safety certification will be issued at the end of this session it does count however for seee points for CS mmm so I just wanted to start first of all with a poll so if you could just let me know where do you work so it looks like most of them are long-term care homes but there's also hospitals as well as retirement community and also some other and I'm sure as well there might be a mix of people who work on communities that cover all types of these areas so thanks for joining today ok so let's talk about food safety why it's important as well as research on training well let me seem that food safety practices are really just another rule that needs to be followed food safety is important because it helps minimize the risk of foodborne illness or food poisoning common symptoms of foodborne illness can include vomiting diarrhea abdominal pain fever and chills foodborne illness is a serious concern for vulnerable populations because it can lead electrum complications and even death vulnerable populations include adults 60 years and older pregnant women individuals with weakened immune systems and children's ages 5 and under for adults 60 years and older it becomes harder for our immune system to fight off harmful bacteria as we age while most people affected by food poisoning can really recover completely serious longer-term health effects including conditions such as kidney failure and anemia are more common in older adults for pregnant women both mom and the unborn baby are at increased risk of food poisoning because all of the change is taking place during pregnancy some conditions as well as treatment for certain illnesses such as cancer can affect your immune system this can make it very difficult to fight off foodborne bacteria and the sedgwick situation can lead to very serious complications children ages 5 in and under at an increased risk of food poisoning and this is because their immune systems are still developing and they're unable to fight off infection as well as adults can young children also produce less of the stomach acid that kills harmful bacteria which makes it easier for them to get sick in fact a family member of mine very tragically got ill from a coli poisoning at the age of two it was uncertain what the source was that caused the illness but have forever changed her life her family members likely didn't get ill because they were all older and had a more developed immune system to this day she is unable to walk talk or eat food on her own all because of a foodborne illness so this is certainly why it is important to follow food safety procedures as well health care facilities which is where most of you work often serve vulnerable populations hospitals may serve all of these long-term care facilities and retirement communities certainly have adults 60 years and older and some of those individuals may be going through treatments such as cancer treatment which will weaken their immune system so it's really important to know that these are the people that it is most concern of even though you and I might have not gotten food poisoning before and have done some maybe some unsafe food practices it doesn't mean that the same would happen for them so just briefly when it comes to food safety laws there are federal laws in place which govern govern food safety compliance and health care food service and each province has different regulations for the requirements of food safety training if you're interested in learning more about what is required in your province you can go to food safety CA but they have a list of law requirements by location it's important to note that some provinces require that you only need food safety training once such as Navy and Quebec while others require every three to five years we at GFS have actually decided to move to an annual food safety training for a warehouse and transportation crew because we see the importance of continuous education but what I wanted to point out is when you're looking at the research in regards to food safety training and staff attitudes there is one thing that really stood out when food service workers in a long term care facility were surveyed on their knowledge and attitudes related to food safety the results showed that while most have at least one course in food safety and hygiene it was actually not enough to influence day-to-day behaviors in the workplace I really think this is – no because it demonstrates that the amount of training is important but also that there are supports that are needed within the organization to support daily food safe practices today we hope to provide a few tips or building food safety into your organization's culture after a brief overview of some food safe principles so let's review any food can become contaminated however there are foods are likely to be more become more contaminated than than others and these are potentially hazardous foods and ready-made food is potentially hazardous foods are any perishable foods that support the growth of harmful microorganisms they are usually high moisture high protein foods but there are some others that may also be very high-risk potentially hazardous foods include milk products shell eggs beef chicken pork fish lamb shellfish soy products sliced melon rice tofu garlic and oil emulsions bean sprouts and soups and stews aside from potential hazards food another concern is when ready-to-eat foods become contaminated through what's called cross-contamination cross-contamination is when a ready-to-eat food as I said comes in contact with a food safety hazard look at this photo has anyone ever been told that they should wash a chicken or turkey prior to preparing it well this is not as food safe practice it is very easy to spread bacteria that is naturally present on the rocks in this example we see that any water that has touched the chicken has now splashed onto the person in their apron the paper towel and the sink as well as some ready-to-eat foods such as cheese tomato and lettuce if someone consumes these ready-to-eat foods or spreads bacteria again from their apron or touching the sink of a paper towel someone can very easily get food poisoning and the worst part is it likely goes unnoticed as it's easy not to be able to see smell or taste when something has been contaminated hence why this is an x-ray vision pitcher so there are a few different ways how food can become contaminated there are biological hazards which are living organisms that can multiply and grow we will go through some detailed examples next there are also chemical hazards which are tops toxic substances that can occur naturally or be introduced to food this includes chemical products or cleaning supplies in your kitchen and dining rooms that may come in Czech food either from cleaning a surface with a chemical and not letting it fully dry before placing food in that area or through mislabelling a product and placing an area with commonly used product might be like say the canola oil definitely do not place chemicals and empty food containers for this reason chemical hazards can also result when a food is placed in a vessel that is not food safe for example there was a group of teens at a party in California that got zinc poisoning when a punch was made in a galvanized tub this is because the zinc in the container leached into the drink which was then consumed by multiple people at the party lastly there are physical hazards which can be glass debris hair nails staples from packaging or anything that can accidentally get into food this is also why we do not scoop ice using a glass cup in the ice machine as it can break and then contaminate all of the ice personal hygiene practices dress codes and other rules are impersonal they're also usually in place to minimize the risk of physical hazards but let's take a closer look at biological hazards as they can be very complex there are four main types of biological hazards they include bacteria viruses parasites and fungi bacteria can be found just about everywhere some bacteria are good like the ones found in yogurt but others can cause disease these bacteria called pathogens pathogens can be found in human and animal waste soil or in raw meat poultry and fish viruses cannot survive in their own but they can grow and cause foodborne illness once they are concerned by a person or an animal viruses can hang out in contaminated water and can spread from person to person when someone is infected examples that you may not know where foodborne illnesses are norovirus or Norwalk and hepatitis A parasites are living organisms that live in or on other organisms as animals or humans they can also hang out in contaminated water and can be present in certain potentially hazardous foods as well examples of this can include ringworm and tapeworm lastly fungi can be very small or very large microorganisms like bacteria some are okay to eat such as certain kinds of mushrooms and the molds that are in blue cheese but others can be harmful when consumed some even produce toxins which can be fatal such as those found in some poisonous mushroom varieties let's take a closer look at bacteria and viruses when it comes to bacteria some examples include ecoli Salmonella Staphylococcus aureus or staph campylobacter clostridium botulinum or botulism Clostridium perfringens Listeria monocytogenes Shigella and bacillus cereus these bacteria can cause foodborne illness in a few different ways they can cause infections which is when you consume the harmful bacteria they can cause intoxication when you consume a toxin formed by a bacteria and they can also cause toxin mediated infections which is when you consume the harmful bacteria and it then proceeds to produce toxins after being ingested I wanted to highlight bacillus cereus it's commonly found in starchy foods such as rice and potatoes bacillus cereus can actually form spores which can survive the process of cooking these spores can cause intoxication which can result in vomiting within 30 minutes to 6 hours these toxins form quickly when rice is left within the temperature danger zone for too long and this could be room temperature fried rice is often a source of foodborne illness as it requires cooking rice cooling it down and then reheating it even if the rice is reheated to the proper internal temperature it can still cause illness due to spore formation bacillus cereus can also cause a toxin mediated infection which results in diarrhea between six and fifteen hours later this however is normally destroyed in the cooking process but it definitely goes to show how one bacterium can cause a lot of problems and I bet you didn't know that rice could be so dangerous so just talking about bacillus cereus you're likely start understand that bacteria you need some favourable conditions to grow these conditions follow the acronym Fat Tom f stands for food so the type of food matters high-protein foods can already be contaminated when received and they're also at risk of being contaminated during the flow of food a sense for acidity acidity is measured on a pH scale scale of zero which is very acidic to 14 which is on our basic whereas seven is neutral most bacteria favor a pH between four point six and seven point five the first T stands for time it takes time for pathogens to grow to levels that cause harm at room temperature or 20 degrees Celsius bacteria can double every ten to twenty minutes therefore within two to four hours there can be enough pathogens present to cause illness the second T stands for temperature the temperature danger zone for potentially hazardous food is between four degrees Celsius to sixty degrees celcius or forty degrees Fahrenheit to 140 degrees Fahrenheit it's important to keep food out of this temperature range as much as possible as it favors rapid bacterial growth o stands for oxygen some bacteria need oxygen to grow but it isn't always necessary M stands for moisture foods with high moisture levels are more likely to support bacterial growth moisture and foods can be reduced by freezing dehydrating adding sugar salt or cooking to help decrease this risk this is why some foods with very low moisture contents can be kept at room temperature such as dried beans another biological hazard that I wanted to highlight as viruses as I mentioned viruses cannot survive on their own but once they are ingested they can cause illness two common examples that you may have heard of are norovirus or Norwalk and hepatitis A these viruses can be particularly difficult to manage especially in a healthcare facility as something like Nora Nora virus is highly contagious and it takes very little to get someone sick it's also very easy to pass from one person to another through contact with body fluids anyone who has had norovirus also knows that you certainly do not want it the best defense against foodborne illness is good personal hygiene now that we read that review different types of biological hazards I would like to discuss how biological hazards are spread there are four main categories animals people soil and water when it comes to animals this can mean animal products such as raw meat poultry and fish as they can be sources of bacteria such as e.coli Salmonella and Campylobacter which is this is why it's very important to always wash your hands and sanitize surfaces and equipment insects and mice can also carry a bacteria and viruses on their bodies which is why they are one of the first things that health inspectors look for make sure you have regular visits from a pest control officer and always call them immediately if you notice any signs of vermin people are also a source of spreading biological hazards it can come from a human intestinal tract and this is usually occurs when a food service worker does not properly wash their hands after using the bathroom and then touches food surfaces or other people this is referred to as the fecal oral and I know some of you probably just grimaced out that fact but it is actually very common this is why you should send home employees who are ill because if someone is constantly back and forth to the bathroom the likelihood of this happening is very high cross contamination as we mentioned before it can often result be a result of staff not washing their hands properly or not washing their hands enough and touching ready-to-eat food surfaces or other people this is why it's important this proper hand washing techniques and to conduct hand washing audits to ensure that everyone is following the procedure lastly it's very common for us to have bacteria such as Staphylococcus aureus on our skin we also have good bacteria that lives on our skin that can protect us but sometimes this bacteria living in our skin and our nose or infected cuts and sores can contaminate foods through coughing sneezing and touching food this is why there are sneeze guards and many buffet lines and also why staff members are asked to cover their cuts and wear gloves if the can not be properly covered it's really best to send that employee home biological hazards can also spread through soil or water soil can contain pathogenic bacteria naturally but it can also be an introduced to the the soil through fertilizers such as manure from animal waste contaminate watered from sources such as lakes and streams also can contain harmful levels of microorganisms this is why it's always important to use potable water for any food service activity and always adhere to boil water advisories next we'll talk to be controlling food hazards we know a lot about the type and the source of food safety hazards but what can we do to control them time and temperature control is extremely important as it's one of the biggest contributing factors of foodborne illness this is because as we discussed earlier there are certain temperatures and time frames which favors bacterial growth the temperature danger zone favors this rapid back to your bacterial growth it is between four and sixty degrees Celsius or 40 to 140 degrees Fahrenheit when it comes to time food must not spend more than four hours in the temperature danger zone this is because bacteria grows rapidly as I said doubling an amount every 10 to 15 minutes so harmful levels can accumulate within two to four hours knowing this there are actually many instances where it will be important to keep food out of this range throughout the entire flow of food which we'll discuss next sometimes this is referred to as cold chain management the flow of food describes the entire life strain of a food product from the second it arrives at your facility to being discarded each step of the flow of food has many important steps to help minimize foodborne illness let's take a look at each step more closely when it comes to receiving a food at your facility there are a few things to consider this by no means cover everything you need to check from receiving food it can actually be a quite an extensive list but here have included a few key points before the food is ordered be sure to only buy food from an improve inspected sources when the food arrives be very diligent to inspect all incoming food for damaged boxes leaking cans and dented cans and don't be afraid to send it back with the supplier it's also a good idea to inspect the truck upon arrival ask questions about anything you see make sure everything looks clean and is operating properly ensure your food comes on a temperature controlled vehicle again you want to keep food within a safe temperature range you can always ask for temperature log reports of trucks to be sure that the temperature remained at a safe level for the duration of the trip when storing foods there are considerations for dry storage freezer storage and cooler storage I will go over a few key points here first it's important to check the expiry date on products some products have expiry dates some have used by dates others have manufactured on dates some vendors also use what's called the Julian camp calendar to date stamp their products if you have any questions about expiry dates you can always contact us at Gordon food service and sometimes you can contact the vendor directly as they sometimes include their phone number on the packaging any food product that has opened or prepared in the kitchen should have a date and name label it's important to know what certain products are as well as when they were prepared so that food can be discarded appropriately it's also important to practice first-in first-out to avoid costly food waste from food spoilage in the cooler it's important to store foods in the right place ready-to-eat food should be placed at the top of the fridge this has helped to reduce the risk of contamination from raw products potentially dripping on them it's a good practice to place order from lowest internal temperature to highest internal temperature at the very bottom this is because if one product does happen to drip down to another the food will eventually be cooked to a high enough internal temperature to hopefully destroy any potential pathogens however you want to eliminate dripping as much as possible another thing that inspectors ensures that all products are covered this is again to prevent cross-contamination lastly another good tip when it comes to storage is ensure that you only use food safe containers to store opened or prepared food this can help prevent chemical hazards from unintentionally leaching into food preparing foods both includes defrosting products as well as prepping products for cooking when it comes to defrosting there are four ways to properly defrost a food in a refrigerator at four degrees or lower completely submerged under running water at 21 degrees Celsius or lower as part of the cooking process so if you put it in a cooking vessel and continue to cook it all the way through to the final internal temperature and in a microwave it's certainly not recommended to defrost large items in a microwave as it's likely not very effective although it's very commonplace to defrost say a turkey in the sink filled with water overnight on many Thanksgivings it's really not a food safe practice and you could be putting your dinner guests at risk when preparing items for cooking especially when mincing your puréeing products for text your modified diets and a healthcare facility you want to make sure you're not taking too long within the temperature danger zone you want to make sure that food items remain above sixty degrees Celsius for hot food or below four degrees Celsius for cold food and be aware that sometimes the blade of the machines can heat up the cold food during during preparation due to the friction it's also important to share that all the ingredients are the same temperature for example when processing a hot item for say a minced diet adding cold broth can quickly bring the temperature so just something to be mindful of when it comes to cooking you always want to cook foods to their minimum safe internal temperature or higher if as long as it doesn't compromise the quality always measure the internal temperature with a thermometer and make sure your thermometers are calibrated measure in more than one place so for example a turkey you might want to measure the breast meat as well as the leg and thigh meat and make sure you're not touching a bone when it's something like a tray of chicken breasts you might want to choose the largest food item versus the smallest if you take the temperature of the smallest food item and that one is at the proper temperature that doesn't mean that the larger items on that tray will be also at that safe temperature as you may have figured larger items take longer to cook so always choose the largest food take that temperature if it's within proper range then it's very likely that the smaller ones are too however it wouldn't hurt to take the temperature of multiples food samples also do not partially cook food to complete cooking at a later time you may be bringing it up to say a within the temperature danger zone and then leaving it in that area so certainly not a good practice when it comes to holding food especially hot holding food hot food should remain above sixty degrees Celsius or one hundred and forty degrees Fahrenheit you also want to check the internal temperature of food every two hours and Mark this into a temperature log if during a check the temperature of hot food drops below 60 degrees Celsius or 140 degrees Fahrenheit there's a few things that you can do you want to consume this food within two hours or discard certainly discard after that two hour period you want to cool the food properly and then store the food below four degrees Celsius or forty degrees Fahrenheit or reheat it to 160 degrees Fahrenheit or 74 degrees Celsius but only do this once and I'll explain that in a minute cooling food is also a very important step once food has been cooked you really want to ensure you cool it properly food must be cooled from sixty degrees Celsius or 140 degrees Fahrenheit to four degrees Celsius or 40 degrees Fahrenheit within four to six hours and there's a process for this so you might want to start by checking the internal temperature of the food making sure that it gets from sixty degrees Celsius to twenty degrees Celsius in two hours so this could be at room temperature on the counter then you want to make sure that it gets from twenty degrees Celsius to four degrees Celsius within four hours so this would be taking it from the counter putting it into the fridge and then making sure the food is kept below four degrees Celsius sorry my sign is backwards they're placing really hot food items in a standard fridge and freezer can actually raise the temperature of the entire unit and actually puts other food items at risk so if you have a giant pot of steaming hot stew and you put it in your fridge this can actually raise the temperature and all the other food items are now being put within the temperature danger zone of course a large item such as a large refrigerator or large freezer blast chiller you may not have this issue but it's something to be aware of especially if you have smaller fridges and frigid freezers and you're serving areas as well it's not very effective to have a large quantity like a large pot of stew trying to cool because it likely will not cool within the time frame that is required you might want to use something like an ice wand which is a plastic one filled with ice that you can then stir and release some of the heat you can put the container over an ice bath and also continue to stir to release some heat but really the best way to do it is place a food into much smaller containers I often do this as well when I cook dinner afterwards I take it out of the pot and I put it in multiple small containers to cool on time this kind of goes to holding cold food so cold foods must remain at four degrees Celsius or forty degrees Fahrenheit or below you all often want to check their refrigerator temperatures as well because if the fridge temperature is not below 4 degrees Celsius you have to check the internal temperature serve the food and take some corrective action if that if the food is at four degrees Celsius or below you want to take these food items and move them to another fridge immediately they're still safe but if the foods are at four degrees Celsius or above you really need to discard these products because you're not sure of how long they were held within this temperature danger zone reheating is something that's also can be a concern during the flow of food you want to reheat all previously cooked foods to an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit food must also be heated to this recommended internal temperature within two hours so you can't take a really long time to bring food up to this temperature because it's hanging out in the temperature danger zone for too long so if you can't do it within two hours you should discard the food you also want to reheat the food only once as each time food is reheated it passes through the temperature danger zone this is why some health care facilities actually have this as a policy so which is you need to be mindful of as when you're cooking a roast beef overnight cooling it slicing it and then reheating it for service if someone misses that meal service and the food cools down you may not be able to reheat it for them because you're then reheating it twice food is also still at being at risk and contaminated during service so if just from some quick tips for this is to use properly clean and sanitized utensils and dishes practice good personal hygiene as the server be careful where you hold plates and flatware I actually think in this example this person has their thumb touching the plate so it may not be a food safe practice and also wash your hands often I cannot stress this enough especially if you're dealing in any way with money or cards or machines and some retirement communities is something you really want to consider but whether you just touch your face touch the tray you always want to wash your hands often so I've talked a lot of through the flow of food and I mentioned even through this presentation a lot about personal hygiene and as I said a lot of personal hygiene practices and help eliminate physical and biological hazards so wearing hair nets and beard restraints so this is a very good practice for preventing hair and any other you know things falling into the food I know myself my hair falls out very easily so I'm constantly wear a hairnet whenever I'm visiting a healthcare facility avoid wearing jewelry and artificial nails so again they can fall into the food but they can also a harbor bacterial hazards I'll kind of go into detail on that next you want to keep your nails short and clean and no nail polish again it seems like we're being very strict when it comes to this but really it all has to do with food safety keep your nails short can make sure that there's no bacteria hiding underneath the nail while you're serving or cooking and polish as well can chip and get into the food you also want to cover all cuts and sores with bandages and gloves so again I talked about the staph infections that can be in infected cuts and wounds that could be on your hands that can very much be an issue it's also very common to cut your hands within a kitchen if you're not being careful as well if your hand is cut it's very difficult to wash your hands with the same force that's needed to get rid of all the bacteria so make sure you wash your hands best as you can and cover with bandages and then gloves again wash your hands often even with glove use even if you don't have a cut in your hand you want to make sure that you're washing your hands putting on the gloves taking out the gloves and washing your hands again you always want to be aware of potential cross-contamination with Club use I find those as false security when people wear gloves they think that because their hand is protected by a glove that they're truly not touching the contaminant so it can be very often seen that someone wearing a glove can touch a piece of raw chicken and then touch a surface somewhere else and just because their hand is protected they're not realizing that they're spreading those potential microorganisms so please be aware of that I just wanted to talk a little bit about wearing jewelry as I mentioned our skin has bacteria on it so it could be bad bacteria such as Staphylococcus aureus but it could also have good bacteria that does play a vital role for a health and protecting us so although it's common so I have this example here of a celebrity chef they constantly wear jewelry but this is because they're on TV jewelry can be a real hazard in the kitchen or in dining rooms not only can it fall into the food but they can be vessels or biological hazards as well so let's look at two scenarios scenario 1 so the cook will cut rock chicken on their cutting board and then mechanically they scratch their ear they're not even aware of it it's just kind of a motion that they do but they didn't realize they just deposit a large amount of Salmonella on the lobe of their ear immediately the microbial flora are good bacteria present on their skin will do its job by helping prevent Salmonella from settling in it even may eliminate it and entirely or at least in part seen to so imagine the cook performing the same work but wearing an earring what's going to attack the Salmonella on the earring there's no bacteria there so as the Salmonella is touched to the earring it is not disturbed it will multiply multiply and contaminate their hands every time they touch their ear and it really must be said you rarely wash your ear during work so two hours later that cook will then make sandwiches unconsciously they scratch their ear and continue to work without washing their hands since they made just such a mechanical like unthinking gesture and as a result they're going to contaminate all those sandwiches with millions of Salmonella seminoma this is a typical case of cross-contamination so again we don't put these policies in place to be mean it is protecting those that we are serving now if I mentioned again and again and again it's recommended the food handlers wash their hands often this means after using the washroom when we're turning from work handling raw food touch their hair face or body after sneezing or coughing after smoking chewing tobacco or chewing gum after eating and drinking cleaning taking out the garbage or any other activity or instances where their hands may become soiled it's also important to use proper hand washing technique as demonstrated here you want to wet your hands apply soap lather and scrub for 20 to 30 seconds rinse in warm water and dry your hands and then turn off the top of the paper towel to prevent recontamination it's important to wash between your fingers and the tips of the fingers especially after using the bathroom I also wanted to mention the importance of moisturizing your hands especially during drier months like the winter or in drier climates say as Alberta but you can purchase that can help educate with hand washing and it actually requires that you put a fluorescent powder on your hands wash your hands normally and then use a blacklight to see where any area that was missed when using this kit in my experience even individuals who use proper hand washing technique had areas that still accumulated the powder and it was noted that these were areas on their hands that have dry skin so it's really just as important to moisturize regularly as it is to wash your hands just a few points here about cleaning and sanitation there's a distinct difference between clean and sanitary clean typically means free from visible soil food residue or other foreign material while sanitary means free of harmful levels of contamination it's really important to understand the difference because clean food equipment and utensils may not be sanitary for example a clean glass could be sparkling but I may still carry harmful bacteria or chemicals after being washed in boiling water the same glass may appear cloudy water marked not clean but it is in fact sanitary in most health care foodservice operations dishwashers are used to sanitize and clean dishes utensils and pots and pans some dishwashers use heat to sanitize whereas other use chemical heat sanitizer means that they used water that reaches a very high temperature to wash the dishes you can check the thermometers on the or you can use what are called heat sensitive stickers that can be placed on plates to determine if the machine reaches the minimum temperature required to sanitize the dishes I think it's really important to tell staff the importance of making sure that this piece equipment is functioning properly as if the dishwasher is not coming up to temperature the dishes are not sanitized increasing the risk of contamination most chemicals used in the kitchen area must be food safe however there will be chemicals used throughout the facility that are not food safe it's important to store all chemicals in a locked area to prevent them from intentionally getting into food I also wanted to talk about outbreak procedures and that's because during an outbreak it's definitely not business as usual there may be some different procedures that you need to consider for example does it affect the delivery of food we had one example in Quebec where one of our drivers was dropping off a regular food delivery at a health care facility and they were completely stopped at the door because the facility was in an outbreak situation so obviously the residents that still live there need a food delivery so you might want to consider do you need to contact your food suppliers do you need to consider a different entry route for the food to come in through the facility are there things that you really need to consider do you have proper sanitizing chemicals so one example is actually Norwalk virus there's a lot of food safe chemicals that can actually not kill a virus so there will be instances where you may have to use non-food save chemicals in areas where residents may be such as a dining room in order to properly kill this virus and prevent it from spreading you really have to make sure that when using these non-food safe chemicals that they are completely dry before a resident touches it or even before the food is placed in that area also you may want to concern do you have to adjust your meal service so sometimes you may have to serve a unit that was in an outbreak blast and even when you do that you still have to sanitize the cart when it comes out of that area and just making sure that you not spreading the outbreak through contamination with your food cart or other food activities so let's chat about some best practices and tools for continuous staff training I really wanted to emphasize that it's important to have policies in place because it can really help eliminate or reduce the risk of some of these hazards when it comes to food safety again personal hygiene policies and procedures can help reduce cross-contamination physical hazard and biological hazards they can include no fake nails or nail polish no jewelry how hair nets must be worn uniform use so make sure your staff are not wearing their uniforms on the buses are coming into work and having procedures for cuts and illnesses to make sure that again that there is no contamination you may want to have procedures such as temperature logs in place so have a procedure for taking food temperatures making sure that the right temperatures are being taken and being recorded often you can work in a facility where you may have what the proper temperature is written next to it and you'll see that the full list of items are just at the proper time that they think well we realize that's a little unrealistic so make sure you're writing down the actual temperature not only can this help us with quality concerns so if there's a complaint about the roast beef we can see well it was cooked to 200 degrees that might be why viz overcooked but as well it helps make sure that those minimum temperatures are reached for food safety hazards you might want to also have a log for you're holding units so your hot holding units your cold refrigerators for your sandwiches to make sure that they are maintaining their temperature throughout the day because as I said if they do not are not within those temperatures you'll have to take corrective action so you may have to remove that food from the fridge and put it to another fridge again having these in place to they they help staff just understand that it's not about writing down the temperature and walking away often I would find some temperature logs I would say oh the was below or above four degrees and they just wrote it down and went on with their day it's you pretend that they're these are trigger points that you now have to do something so looking at logs for dishwashers as well are those meeting the right temperatures if not you may have to take action and logs for fridges and freezers there's even some fridges and freezers now that are on like an alarm based system that will an alarm will sound if they're not within range again these types of procedures can help reduce cross-contamination as well as biological hazards lastly you could look at cleaning and maintenance and certainly these are only a few examples that I have pulled here so having a regular maintenance schedule to make sure that your chemicals and sanitizers are functioning properly so just making sure that this equipment on a regular basis is working the way it should having a procedure for your chemical storage and having regular cleaning schedules for deep cleans of the kitchen can be ways that can help reduce cross-contamination as well as chemical hazards like I wanted to mention is posters and signage reminders really go a long way so having posters and relevant locations so having your temperatures for food safety next to the oven or wherever you're taking temperatures as well like a cooler storage chart having that in the cooler hand-washing sign above your hand-washing sink all of this will help reinforce food safe day to day practice as well you may want to change the location or maybe freshen up the poster every once in a while because this helps keep the visuals top of mind so if you you know having issues with the freezer doors being left open maybe change that sign change the color just have something that's kind of fresh that it brings attention lastly have a few tips or food service managers it was noted by participants in the study of surveying food service workers of very aged generations they it was important to have food service managers that held employees accountable who were able to provide food safety information when asked and who were available so although I know you managers may be very short on time and I certainly know that from personal experience being consistent with your policies being able to answer questions in the moment and being present on the floor can really go a long way I also wanted to mention the importance of doing regular audits although there are extra tasks that can be very important ways to engage staff with why certain policies and procedures are in place this can be done with on-the-spot education as well as during staff meetings I know myself so when I had to implement changes to the forms and times are recording the dishwasher temperature in my facility I explained why this is important that the dishwashers were reaching this correct internal temperature I also talked about what should be done in instances when it's not occurring so if it's not coming up to temperature then we maybe have to switch to paper products until that is repaired otherwise again as I said it may just become another task just to write the temperature down rather than to think about it and take action when needed it's always best to explain the why I just also wanted to mention some ways our gfs can help so we do have posters some of the few I just had up there they all also are a few of them are attached in the handout section you can ask your sales rep if you'd like copies that are large that can be posted in your kitchen we also have what's called a getting ready for inspector checklist this can help with a on-the-spot internal audit so if you want to take this tool do a little audit of your kitchen and see where you might be especially before the inspector comes you're also very welcome to ask us questions so the nutrition Resource Center can help you you can call us toll free as well you can email us at nutrition our C at GFS calm I also wanted to mention that coming very soon we are launching a national food safety training program with official certification so stay tuned that's coming sometime hopefully in summer 2019 so if your food safety training is a need for renewal just know that you may be able to come to GFS for that very soon so thank you very much that concludes our presentation webinar for today if you would like to ask some questions please do so now so I have one question here from British Columbia they're asking why eggs with runny yolks cannot be served in health care facilities or with a long-term care facility this is a great question it actually has to do with the fact that eggs to prevent any harmful bacteria to be eliminated as much as possible eggs must be cooked to 165 degrees Fahrenheit internal temperature and the proteins in the egg yolk actually coagulate or become solid when they reach this temperature so if you serve an egg with a runny yolk it's actually could potentially contain harmful bacteria and while this does seem like an issue with you know for something you may do at home all the time I eat any eggs yolks all the time because my immune system and I'm not in a vulnerable population per se this is something that although it doesn't affect me it can greatly affect them so we're just doing our best that we can to protect little populations are there any other questions out there is it possible to have the link to the webinar after this presentation absolutely we will be recording the session we can send this out it's a great tool if you enjoyed it today and want to show your staff certainly do so get a group of people together it's a great way to spread some an in-service the checklist for inspectors it's it's located in the handouts right now so you can download it if you like but if you forget to do that certainly contact your representative they can provide that to you as well how to clean chicken if not rinsing it with water it's also a good question you really don't have to so you know you can pat it dry with paper towels and that just you know sometimes helps the skin dry but it's really not necessary to wash the chicken prior to cooking it making sure that it reaches that internal temperature will ensure that any harmful bacteria that is on the outside will not be present is there a certain beard length when a beer cover should be worn not necessarily I would say if there's a beard present it's best to do so I mean it is very obvious that something like an eyelash or a nose hair can also easily fall into food too but it's it's also that you're potentially touching your beard so whether it's you know itchy or just mechanical by touching it it's not only a physical hazard but again by touching the hair it may not have that protective bacteria that's on your skin so it could just tend to multiply on the hairs and then if you touch your beard again it just is a risk for cross-contamination so any length truly I would wear a beard guard we'll do one last call for questions okay I'm not seeing any more questions but thank you so much for attending as we said this is being recorded we can send this webinar session to you should you need so just contact your representative or the nutrition Resource Center at nutrition RC at GFS calm thank you so much

Leave a Reply

Your email address will not be published. Required fields are marked *