LLHD August 2017 FDA Food Code Info: Changes for October 1, 2017 and Beyond

Transcription

1 LLHD August 2017 FDA Food Code Info: Changes for October 1, 2017 and Beyond Ryan McCammon, RS-REHS Katie Baldwin, RS-REHS Charlene Swink, Sanitarian I Ledge Light Health District 216 Broad St, New London, CT ext 301, 319 or 395 rmccammon@llhd.org, kbaldwin@llhd.org, cswink@llhd.org 1

2 Objectives By the end of the presentation the Owners/Managers of Food Service Establishments will: Understand what, why and how CT adopted the 2013 Food and Drug Administration (FDA) Model Food Code Understand changes effective October 1 st, 2017 Understand changes effective July 1 st, 2018 Understand how LLHD will implement these changes 2

3 Ledge Light Health District and Staff 3 East Lyme, Groton City and Town, Ledyard, New London, Old Lyme, Stonington and Waterford ( 22 staff members-offices in New London, Old Lyme, Stonington, Ledyard and East Lyme Environmental Health (Inspectors or Sanitarians) Ryan McCammon-Supervisor of EH (Stonington and Groton Mystic) Katie Baldwin, Lead and Healthy Homes Coordinator (Old Lyme) Charlene Swink-Sanitarian I (Stonington) George Calkins-Senior Sanitarian Kim White-Senior Sanitarian (New London) Wendy Brown-Arnold-Senior Sanitarian (Groton) Danielle Holmes-Sanitarian II (Groton) Michael Bibens-Sanitarian I (East Lyme and Waterford) Chris Seery-Sanitarian I (New London) Patti Myers-Environmental Technician

4 FDA Food Code: What, Why, How and When 4

5 FDA Food Code: What? Scientifically based Code-(regulations) and Annex (apply regs) -see link in final slide FDA s best advice for a uniform system of safety and food protection at retail and food service Established 1993, current form in 2003 Updated every 4 years (current version is 2013) Supplements updated between revisions Used by local, state, tribal and federal regulators for regulating retail and food service 5

6 6 FDA Food Code: Why? CT will use the FDA Model Food Code to develop and update our food safety rules and to be consistent with national standards (MA, RI, NY) Based on recent foodborne illness outbreaks and best practices Supports standardized and uniform training/retraining of inspectors Supports standardized and uniform food inspections Helps to protect consumers and industry from potentially devastating health consequences and financial losses Allows for special processing of foods Promotes Active Managerial Control of food service establishments

7 7 FDA Food Code: How? CT Public Act 17-93: An Act Concerning the Department of Public Health's Recommendation Regarding Adoption of a Model Food Code-June 21, 2017 Adopt and administer by reference the FDA Food Code and any supplements (allows for future changes) Requires update to state regulations and definitions Hot ( 135 F) and Cold ( 41 F) holding, foodborne illness, itinerant food, certified food protection manager, person in charge and TCS food Classification definitions (I-IV) and number of inspections to change All food service must be registered on a DPH portal (details forthcoming) prior to licensure by local health (July 1, 2018) New Inspection Form-Risk-based and onsite corrections Inspectors recertified under FDA standards

8 FDA Food Code: When? October 1, New Temperature Danger Zone (41 F-135 F) Problem Areas-sandwich units, reach-ins, walk-ins and cooling of food Check and Service-gaskets, compressors, fans, refrigerant and keeping lids closed Air temps-33-37ºf to keep foods 41ºF or less 1993-Danger zone lowers to 41ºF (manufacturers) LLHD-enforcing new danger zone but waiving fines for temperature issues (debit #3) 10/1/17-3/31/18 Time and Temperature Control for Safety-TCS Old Potentially Hazardous Foods

9 FDA Food Code: October 1, 2017 New Classification-See Side by Side Draft from DPH (Class # = # of Yearly Inspections) Class I (old Class I and some Class II) Prepackaged food that are not TCS-dry goods Commercially, individually prepackaged, processed (fully cooked) food that is TCS and either cold-held or heated for hot holding, but not cooled-(ice cream, precooked breakfast sandwiches and milk) Preparation of non-tcs foods (coffee, cookies, bread and cakes) Pre-packaged & Fully Cooked 9

10 10 FDA Food Code: October 1, 2017 Class II (old Class II and III) Limited menu TCS food that is served immediately, cold-held or hotheld (most fast food, roller dogs in bulk) No cooling of TCS foods allowed-(many schools and delis with cold sandwiches and soups not cooled/reused) No highly-susceptible population (long term care, nursing homes, daycares or preschool with children under age 5) Requires a Certified Food Protection Manager (7/1/18) Former Qualified Food Operator but cert expires! Conference for Food Protection-5 possible testing organizations Current 3 plus 360 Training and AboveTraining/StateFoodSafety.com Requires a Person in Charge (7/1/18) Certified Food Protection Manager OR answer questions from inspector OR no priority violations on previous inspection

11 Supervisors under Current Code (QFO and DA) & 7/1/18 FDA Food Code (CFPM & PIC) Required of Class II, III & IV Certified Food Protection Manager-CFPM Qualified Food Operator-QFO Person in Charge-PIC Designated Alternate-DA Yes Just III & IV Yes Just III & IV Number of Testing Organizations 5 3 Same as CFPM N/A Cert expires Yes No Same as CFPM No-Form 11 Ensure temps, cleaning, hand washing, etc. Verifiable reporting illness Yes Yes Yes Yes if QFO not present Yes Yes-training records Yes Yes if QFO not present

12 FDA Food Code: October 1, 2017 Class III (old Class IV) Extensive menu of TCS food involving complex processes including cooking, cooling, reheating for hot-holding, and handling of raw ingredients (Most Restaurants/Cafes) Not highly-susceptible population Requires a Certified Food Protection Manager- 7/1/18 Requires a Person in Charge-7/1/18 12

13 FDA Food Code: October 1, Class IV (New Classification) On-site preparations of foods by special processes, such as sous vide, acidification, Reduced Oxygen Packaging (ROP), smoking or curing Variance for Acidification of Sushi Rice and Sous Vide though application/approval by CT DPH Food Protection e_doc.pdf Extensive menu for highly-susceptible populations Requires a Certified Food Protection Manager-7/1/18 Requires a Person in Charge-7/1/18 13

14 14 FDA Food Code: October 1, 2017 Illness and Outbreaks Foodborne Illness-including, but not limited to, illness due to heavy metal intoxications, staphylococcal food poisoning, botulism, salmonellosis, shigellosis, Clostridium perfringens intoxication and hepatitis A, acquired through the ingestion of a common-source food or water contaminated with a chemical, infectious agent or the toxic products of a chemical or infectious agent Foodborne Outbreak-2 or more people with a foodborne illness from a common-source food or water Local Health Investigation of Illness-false information, impeding an investigation or refusing to cooperate with an investigation Class C misdemeanor DPH Commissioner can announce name of facility that is source of outbreak if it will reduce illness

15 15 FDA Food Code: October 1, 2017 New Inspection Form Being developed by DPH for use on or after 7/1/18 Similar to existing Food Focus Form (IN, OUT, NO, NA) Corrected Onsite (CO) and Repeat Violation (RV) No Scoring, Correction timeframes TBD Three types of violations: Priority (P)-contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard (illness, hand washing, food source, temps) Priority Foundation (Pf)-application supports, facilitates or enables one or more Priority item (thermometers, ware washing, food contact equipment) Core Items (C)-general sanitation, operational controls, sanitation standard operating procedures, facilities or structures, equipment design, or general maintenance (floors, walls, ceilings and cleaning procedures)

16 What is LLHD Doing and How Can You Help? 16 Current Contact Information (recalls, trainings, storms) Reactivating Restaurant Advisory Met 8/7/17 to discuss and offer guidance on this and upcoming trainings Interested?-speak to Inspector after the presentation Recertification of Inspectors hours of online FDA courses, conferences and grants Food Inspection Training Officer (FITO) Field Certification, Continuing Ed, Recertify every 3 years Local Regulation/Policy Changes-Restaurant Advisory Input Waiving #3 violations fees from 10/1/17-3/31/18 Definition changes to match FDA code Itinerant Food Vendors-a vehicle-mounted, self-contained, mobile food establishment Updates to Plan Review documents (Acceptable Food Equipment-ANSI Approved) Updates to CAFÉ training program (align with PIC knowledge)

17 What Have We Learned? 17 What is the new FDA Danger Zone range on 10/1/17? 41ºF-135ºF Class IV after 10/1/17? B Class III after 10/1/17? C Class II on 10/1/17? A Class I on 10/1/17? D Will require a CFPM and PIC? A, B & C Can be on the LLHD Restaurant Advisory? ALL A B C D After 7/1/18, must be licensed by LLHD AND registered by CT DPH ALL Offer the best defense against foodborne illness ALL

18 Further Questions? 18 Ryan McCammon, RS-REHS Ledge Light Health District 216 Broad St, New London Stonington Town Hall ext 301 or Katie Baldwin-RS-REHS Ledge Light Health District 216 Broad St, New London ext 319 Charlene Swink Ledge Light Health District 216 Broad St, New London ext 395 Thanks to the CT DPH Food Protection Program for verifying our presentation!! FDA Food Code oodprotection/foodcode/ucm pdf