Why all the fuss? Your responsibility Three Critical Areas Where to go for help. Food Safety. You can t afford to do nothing! National Expo

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1 Food Safety You can t afford to do nothing! Why all the fuss? Your responsibility Three Critical Areas Where to go for help 1

2 National Expo Why All the Fuss? Center for Disease Control (CDC) estimates food borne illnesses annually cause: 48 million illnesses (1 in 6 Americans) 128,000 people hospitalized 3,000 preventable deaths in the US Cost estimated at $152 billion! (medical, sick time, etc.)* 2

3 National Expo Factors Affecting FBI Outbreaks New pathogens Imported food food safety practices? Increase in take out and ready to eat foods Increase in high risk populations High employee turnover rates 3

4 National Expo 2015 Supermarket News Survey Food Safety tops list of retailers fears When asked what their top 2 greatest fears are in the perimeter? 50% of retailers stated Food Safety Food Safety is just plain scary 4

5 Chipotle FBI Outbreaks - Independent Business Date Bacteria/Virus Location # of People March 2008 Hepatitis CA 20 April 2008 Norovirus OH 400+ February 2009 Campylobacter MN?? July 2015 E.coli WA 5 August 2015 Norovirus CA 234 August 2015 Salmonella MN 64 October 2015 E.coli WA, CA, MN, NY, OH, OR, IL, PA, MD November 2015 E.coli KS, OK 5 December 2015 Norovirus Boston the issue is that at least on some level, there was a lack of training across the board. Francine Shaw President, Food Safety Training Solutions May

6 FDA is Taking Serious Steps National Expo FDA intends to pursue criminal investigations against any food company executives or QA managers involved in cases in which a link is made... from their facility or products to a foodborne illness. Criminal prosecution of food companies is a priority. Shawn K. Stevens Food Safety Attorney Food Safety Tech, April 11, 2016 The Criminal Offensive Begins 6

7 National Expo Investigation into Dole Food Over Listeria Outbreak The U.S. Justice Department has launched a criminal investigation into Dole Food Co. over a listeria outbreak linked to four deaths in the U.S. and Canada and multiple other illnesses. Samples suggest Dole had evidence of bacteria at the Ohio plant a year earlier. Wall Street Journal Jesse Newman April 29,

8 National Expo Non Negotiable Food Safety Standards Be able to identify the hazards Create policies, standards and processes to protect your products, your employees and your customers Train associates and hold them accountable! Model proper behavior 8

9 - Independent Business Three Critical Areas 1. Hand Washing & Personal Hygiene 2. Temperature Control 3. Cross-contamination Prevention 9

10 - Independent Business Three Critical Areas 1. Hand Washing & Personal Hygiene 2. Temperature Control 3. Cross-contamination Prevention 10

11 National Expo Are You Going To Work Sick? 51% of food workers said they "always" or "frequently" go to work when they're sick. An additional 38% said they go to work sick "sometimes." Source: The Mind of the Food Worker, Center for Research and Public Policy,

12 National Expo Are Your Employees Coming To Work Sick? About 20 million people get sick from Norovirus each year. Infected food workers cause about 70% of reported norovirus outbreaks (14 million) 56,000 to 71,000 are hospitalized Norovirus is the leading cause of disease outbreaks from contaminated food in the US Far more likely to come from restaurant than cruise ship Source: 12

13 National Expo Ill Food Handlers and Norovirus Norovirus stays on countertops, spoons and other surfaces for up to two weeks. Although Norovirus will die at 140, in 92% of reported cases the food was contaminated by infected food workers during the final preparation step, after the food was cooked. Source: Dr. Aron Hall, CDC epidemiologist 13

14 Norovirus In 2000, there was an outbreak of Norovirus in Georgia resulting in 300 people becoming ill. - Independent Business An ill food handler had artificial nails, was not properly washing her hands and decorating cakes with icing without wearing gloves. FMI Norovirus Information Guide, July

15 National Expo Symptoms of Foodborne Illness Headache Nausea Vomiting* Diarrhea* Dehydration Abdominal Pain Fatigue Fever/Sore Throat Jaundice *Associates experiencing these symptoms should be excluded from working until they are symptom free for at least 24 hours. 15

16 - Independent Business Minnesota Department of Health 16

17 - Independent Business Keep An Illness Log Use a log to document Employees diagnosed with Salmonella, Shigella, E. coli, Norovirus or hepatitis A. Reports of diarrhea or vomiting should also be recorded. Your logs can be requested by the local health department. 17

18 National Expo Wash Hands After Using the restroom Handling raw foods Touching hair or body Sneezing, coughing, using handkerchief Smoking, eating, drinking, chewing tobacco or gum Using chemicals Handling garbage Clearing tables or busing dirty dishes Touching aprons or clothing Touching other un-sanitized surfaces 18

19 National Expo Proper Hand Washing Procedure 1. Wet your hands with warm (100 F) running water 2. Apply soap 3. Rub hands together for at least seconds cleaning between your fingers & under your finger nails; scrub up to just below the elbow 4. Rinse hands thoroughly under running water 5. Dry hands 6. Using a paper towel, turn off the water (if in a restroom, also use it to open the door) 19

20 Know How And When To Use Gloves Change them: - Independent Business As soon as they become dirty, greasy or torn Before beginning a different task After handling raw meat and before handling cooked or ready-to-eat food Gloves are never a replacement for Hand washing! 20

21 - Independent Business No Eating In Prep Areas No eating in the food prep areas Drinking only from cups that are covered with a straw (if your health inspector allows it). No gum chewing in the food prep areas. No smoking or chewing tobacco anywhere in the store, and only in designated areas outside the store (on store property). com/nhe shtml 21

22 - Independent Business Three Critical Areas 1. Hand Washing & Personal Hygiene 2. Temperature Control 3. Cross-contamination Prevention 22

23 National Expo Bacillus Cereus In August 2003, 5 kids became sick after eating pasta salad. Salad prepared on Friday, taken to picnic on Saturday Stored in the fridge, served to the kids on Monday Six hours later the 7 year old girl started vomiting She was taken to the emergency room Siblings started vomiting as well She died 13 hours after the meal The surviving kids left the hospital 8 days later The fridge temp was 57.2º (TDZ 41º to 135º) Journal of Clinical Microbiology, August

24 - Independent Business Control Time And Temperature Cook food to minimum safe internal temperatures Receive/store food quickly Store food at proper temperatures Minimize time food spends in the Temperature Danger Zone (41º to 135ºF per FDA) Discard food if kept in the TDZ for longer than 4 hours 24

25 - Independent Business Hot Display Cases Never use hot-holding equipment to reheat foods Preheat equipment prior to use Hot-holding equipment must keep foods at 135ºF or higher Stir at regular intervals Measure internal temperature every two hours Keep doors closed 25

26 - Independent Business Cold Holding Display Cases Cold-holding equipment must keep food at 41ºF or lower Do not exceed load limits Keep foods covered or shielded from contaminants Measure temperatures every 2-4 hours 26

27 National Expo C. Perfringens In 2010, 42 residents and 12 staff members at a Louisiana state hospital became ill with vomiting, cramps, and diarrhea. Within 24 hours three patients died. The CDC found that chicken served at dinner on May 6 was the cause. The chicken was cooked approximately 24 hours before serving and not cooled properly. What are you doing with your left over whole roasted chickens? CDC, August

28 - Independent Business Safe Cooling Methods Placing hot food into a refrigerator may not cool the food quickly enough. It may also increase the temperature of other products in the refrigerator. 28

29 - Independent Business Most Important Food Safety Tool Bi-metallic stemmed thermometer Digital thermometer Infrared thermometer Use a calibrated thermometer to confirm your food has reached the right internal temperature. 29

30 - Independent Business Three Critical Areas 1. Hand Washing & Personal Hygiene 2. Temperature Control 3. Cross-contamination Prevention 30

31 - Independent Business What Is Cross-Contamination Occurs when germs are transferred from one food to another food by: Associates Equipment Utensils Other foods Rodents/Insects 31

32 Listeria National Expo In 2011 a Colorado cantaloupe farm caused a listeria epidemic that killed 33 people. FDA officials found listeria on dirty, corroded equipment. Water contaminated with listeria was also found on the floor of the packing plant. Workers moving around the plant had spread it to conveyer belts. The farm had passed a food safety audit 6 days before the outbreak. The Denver Post, August

33 - Independent Business Prevent Cross-Contamination Store cooked and readyto-eat foods above raw foods Keep raw and ready-toeat foods separate during storage, preparation and display Keep all food-contact surfaces clean and sanitized Store all chemicals separate and away from foods 33

34 How Clean Is Your Store s Restroom? - Independent Business Customers often judge the cleanliness of the whole store based on what the restroom looks like! One third of shoppers have left unclean supermarkets Over half of shoppers said they would shop more often in stores excelling in food safety 2015 IDDBA Consumer Survey Report 34

35 National Expo What Customers Look For Pristine areas where food is handled Food handlers wash hands, change gloves in full view of customers Food inspection posted for customers to see Food handlers wear hair restraints Food handlers wear clean jackets, aprons or uniforms 2015 IDDBA Consumer Survey Report. 35

36 Get The Most Out Of Your Inspection Ask for ID Take notes Keep the relationship professional Prepare to provide records Discuss violations and time frames for correction (fix now) Don t ARGUE! Don t postpone unless absolutely necessary - Independent Business 36

37 - Independent Business What Standards Do You Need To Consider? Proper hand washing Establish rules for eating, drinking, chewing gum or tobacco and smoking Prevent ill employees from working Maintain proper food temps, cook and cool food properly Maintain personal cleanliness as well as food prep area cleanliness 37

38 National Expo We Recommend Contacting your local health department (states differ) Use a Third party service to audit your store Certify your managers Store Director Assistant Store Directors ALL Perishable Department Managers Establish policies/procedures/standards Train all perishable associates Train cashiers and carry outs 38

39 National Expo Where Can You Get Help? SUPERVALU University Food Safety Webinar Series Food Manager Certification Learning Cart Food Safety Fundamentals I Food Safety Fundamentals II FMI SafeMark Training program IDDBA downloadable, on-the-job training guides State Health Department for Specific Requirements 39

40 National Expo Thank you! Questions? 40