Food Safety Works A Food Safety Newsletter for Food Service A publication of Colorado State University Larimer County Extension and Larimer County Department of Health and Environment Summer 2016 Daily Checklist for Success 1 Food Safety Collaboration Committee 1 Lista de Control Diaria Para Tener Éxito 2 Food Service License Fees to Increase 2 Foodborne Reportable Diseases 3 Considering Changes? 3 Food Safety Works Class Schedule 3 Thumbs Up! 4 Inside this issue: Daily Checklist for Success By Dayna Murdock Our goal at the Health Department is to reduce the risk of foodborne illnesses. Being proactive and using active managerial control in the kitchen can significantly reduce that risk. Below are a few helpful tips for operators to follow before beginning their daily routine. • Verify all thermometers are calibrated and reading 32° F in an ice bath. • Check thermometers in refrigerators and verify ambient temperatures are holding at 41°F or below. For mobile operations, turn on refrigerators and allow to cool to less than 41°F before stocking with food. • When stocking your food, keep in mind proper storage order of foods. Always store raw meat and poultry below ready to eat foods. Store raw animal foods by cooking temperature with poultry on the bottom. • If reheating any food that day, reheat quickly and verify an internal temperature of 165°F or greater is reached before hot holding. Then ensure hot foods are held above 135°F throughout the day. • Verify all hand sinks are stocked with soap and dispensed paper towels. • Screen employees for illness. If any employees are ill with vomiting, diarrhea or a fever, exclude them from work. Employees must stay home 24-48 hours after experiencing their last symptom. Remember Norovirus is the leading cause of foodborne illness. Exclusion of ill workers, proper handwashing and glove use are critical in preventing an outbreak. • Test run the dishwasher to verify it is sanitizing properly before operation. • Fill wiping cloth buckets and then routinely monitor them throughout the day using a test kit to ensure sanitizer solutions are at proper concentrations. For more information and additional resources visit the link below: http://larimer.org/health/ehs/food/ additional_resources.asp#food_establishment_logs Food Safety Collaboration Committee The Food Safety Collaboration Committee is a group of people from industry, academia, consumers and regulatory coming together to improve food safety in Larimer County. The first meeting was held on March 23, 2015 and since then four additional meetings have been held. The group has discussed topics such as: • Active Managerial Control • Buying Local, Buying Smart • Statewide data on foodborne illness risk factors • Sick employee policies • Outbreak lessons and presentations on foodborne illness causing agents • License fee increases The committee is looking for new members with fresh ideas, topics and agenda items. Your ideas and questions help drive the agenda and topics. Please join us so that we can use your knowledge and experience to further the environment of food safety in our community. The next Food Safety Collaboration Committee meeting will be held on Tuesday, August 9, 2016 from 2:30-4:00 pm at the Larimer County Extension Office Conference Room, 1525 Blue Spruce Drive, Fort Collins.
Transcript
Food Safety Works A Food Safety Newsletter for Food Service
A publication of Colorado State University Larimer County Extension and Larimer County Department of Health and Environment
Summer 2016
Daily Checklist for Success 1
Food Safety Collaboration Committee 1
Lista de Control Diaria Para Tener Éxito 2
Food Service License Fees to Increase 2
Foodborne Reportable Diseases 3
Considering Changes? 3
Food Safety Works Class Schedule 3
Thumbs Up! 4
Inside this issue:
Daily Checklist for Success
By Dayna Murdock
Our goal at the Health Department is to reduce the risk of
foodborne illnesses. Being proactive and using active
managerial control in the kitchen can significantly reduce
that risk. Below are a few helpful tips for operators to
follow before beginning their daily routine.
• Verify all thermometers are calibrated and reading 32°
F in an ice bath.
• Check thermometers in refrigerators and verify ambient temperatures are holding at 41°F or below. For mobile operations, turn on refrigerators and allow
to cool to less than 41°F before stocking with food.
• When stocking your food, keep in mind proper storage order of foods. Always store raw meat and poultry below ready to eat foods. Store raw animal foods by
cooking temperature with poultry on the bottom.
• If reheating any food that day, reheat quickly and verify an internal temperature of 165°F or greater is reached before hot holding. Then ensure hot foods are
held above 135°F throughout the day.
• Verify all hand sinks are stocked with soap and
dispensed paper towels.
• Screen employees for illness. If any employees are ill with vomiting, diarrhea or a fever, exclude them from work. Employees must stay home 24-48 hours after experiencing their last symptom. Remember Norovirus is the leading cause of foodborne illness. Exclusion of ill workers, proper handwashing and glove use are
critical in preventing an outbreak.
• Test run the dishwasher to verify it is sanitizing
properly before operation.
• Fill wiping cloth buckets and then routinely monitor them throughout the day using a test kit to ensure
sanitizer solutions are at proper concentrations.
For more information and additional resources visit the
link below: http://larimer.org/health/ehs/food/
additional_resources.asp#food_establishment_logs
Food Safety Collaboration Committee The Food Safety Collaboration Committee is a group of people from industry, academia, consumers and regulatory coming together to improve food safety in Larimer County. The first meeting was held on March 23, 2015 and since then four additional meetings have been held. The group has discussed topics such as:
• Active Managerial Control
• Buying Local, Buying Smart
• Statewide data on foodborne illness risk factors
• Sick employee policies
• Outbreak lessons and presentations on foodborne
illness causing agents
• License fee increases
The committee is looking for new members with fresh
ideas, topics and agenda items. Your ideas and
questions help drive the agenda and topics. Please join
us so that we can use your knowledge and experience to
further the environment of food safety in our
community.
The next Food Safety Collaboration Committee meeting
will be held on Tuesday, August 9, 2016 from 2:30-4:00
pm at the Larimer County Extension Office Conference
Room, 1525 Blue Spruce Drive, Fort Collins.
Page 2 Food Safe ty Works Newsle tter Summer 2016
Lista de Control Diaria Para Tener Éxito Por Dayna Murdock
Nuestro objetivo en el Departamento de Salud es reducir el riesgo de las enfermedades transmitidas por los alimentos. Ser proactivo y utilizar el control activo de la gerencia en la cocina puede reducir significativamente ese riesgo. A continuación se dan algunos consejos útiles a seguir para
los operadores antes de empezar su rutina diaria.
• Verificar que todos los termómetros estén calibrados y
den lectura de 32°F en un baño de hielo.
• Verificar los termómetros en los refrigeradores y revisar que la temperatura ambiente se mantenga a 41°F o menos. Para operaciones móviles, encender el refrigerador y dejar que se enfríe a menos de 41°F antes
de almacenar alimentos.
• Cuando ponga sus alimentos, tenga en cuenta el orden correcto de almacenamiento. Coloque siempre la carne de res y de ave crudas debajo de las comidas listas para consumirse. Guarde materias de origen animal de acuerdo a la temperatura de cocción y ponga las aves en
el fondo.
• Si recalienta cualquier alimento ese día, recaliéntelo rápidamente y verifique que alcance una temperature interna de 165°F o más antes que lo deje para que se mantenga caliente. A continuación, asegúrese que los alimentos calientes se mantengan por encima de 135°F
durante el día.
• Verificar que todos los lavaderos de manos estén
equipados con jabón y dispensador con toallas de papel.
• Verificar que los empleados no estén enfermos. Si están enfermos con vómitos, diarrea o fiebre, excluirlos del trabajo. Los empleados deben quedarse en casa por 24-48 horas después de experimentar su último síntoma. Recuerde que el Norovirus es la principal causa de enfermedad transmitida por los alimentos. La exclusión de los trabajadores enfermos, el correcto lavado de manos y el uso de guantes son críticos para prevenir un brote
infeccioso.
• Probar el lavavajillas para verificar que está
desinfectando correctamente antes de entrar en operación.
• Llenar los baldes con paños de limpieza y luego monitorearlos rutinariamente a lo largo de todo el día, utilizando un equipo de prueba para asegurase de que las soluciones desinfectantes estén a las concentraciones
adecuadas.
Par obtener más información y recursos adicionales, visite el siguiente enlace: http://larimer.org/health/ehs/food/additional_resources.asp#food_establishment_logs
Food Service License Fees to Increase in 2017
Earlier this year the Colorado Legislature modified the Food Protection Act to increase the licensing fees for restaurants, delis, catering operations, grocery stores, mobile units and other retail food establishments. The change will increase the cost of a retail food license an average of $155, and will be phased in over three years. The average cost increase of a license will be $93 in 2017, $31 in 2018 and $31 in 2019. The new fees become effective September 1, 2016. Any new establishments opening after this date will be subject to these fees. The fee increase will help fund the Health Department’s food safety program. Funding is to be utilized for staffing, inspections, uniform program standards and inspector training. Changes to the Food Protection Act will require some previously fee exempt facilities to now pay a licensing fee and require the local health department to set licensing fees for food vendors operating at special event.
Licensing Fee Comparisons For Retail Food Establishments
Establishment
Type Current License
Fees New License Fees
Restaurant 0-100 Seats
$255
2017: $330
2018: $360
2019: $385 Restaurant 100-200 Seats
$285 2017: $370
2018: $400
2019: $430 Restaurant >200 Seats
$310 2017: $405
2018: $435
2019: $465 Grocery with Limited Food Service
<15,000 sq. ft. $115 -- $180
>15,000 sq. ft. $200 --$500
2017: $170
2018: $183
2019: $195
2017: $305
2018: $330
2019: $353 Grocery with Food Service
<15,000 sq. ft. $207 -- $338
>15,000 sq. ft. $360 -- $690
2017: $325
2018: $350
2019: $375
2017: $620
2018: $665
2019: $715 Mobile Units $255 2017: $330
2018: $360
2019: $385 Special Event Vendors
$255 $100 1-3 days $250 14 days $300 full year
Page 3 Food Safety Works News le tter Summer 2016
Foodborne Reportable Diseases in Colorado By Stephenie Fullaway
There are seven foodborne diseases that are considered reportable illnesses in the State of Colorado: Campylobacter, E. coli, Hepatitis A, Listeriosis, Salmonella, Shigellosis, and Vibriosis. These illnesses are typically detected when an ill person goes to the doctor and provides a sample (most commonly blood or stool) for laboratory testing. If the lab test is positive or a case is suspected for any of the listed illnesses, the laboratory or health care provider is required to report the illness to the Health Department. The Health Department will then investigate the illness to check for exposures. This includes a phone call to the patient to collect valuable data related to the illness diagnosed. This data is also used to
monitor for outbreaks within the county, state or nation.
Tracking reportable illnesses and collecting data has helped Larimer County and the state of Colorado catch and mediate outbreaks early on. Communication is a key factor for county
epidemiologists and the state for monitoring illnesses.
In 2015, Larimer County experienced 73 cases of Campylobacter, 36 cases of Salmonella, 11 cases of E. coli, 3 cases of Hepatitis A, 3 cases of Shigellosis and 1 case of Listeriosis. The three most common reportable illnesses
(bolded above) in Larimer County and their sources:
Campylobacter is a bacterial infection that is typically found in undercooked and raw chicken, unpasteurized milk, cheese and
dairy products or from a cross contamination.
Salmonella is a bacterial infection typically found in undercooked and raw chicken, unpasteurized raw and undercooked eggs. It has also been noted from cross contamination in raw ground beef, leafy greens (such as
spinach and lettuce), cucumbers, sprouts and tomatoes.
E. coli is a bacterial infection typically found in undercooked and raw beef, unpasteurized dairy products, but has been noted from cross contamination in raw cookie dough, flour, sprouts,
cucumbers, tomatoes and leafy greens.
How to prevent catching or spreading a reportable illness?
• Wash hands regularly.
• Prevent bare hand contact with ready-to-eat foods.
• Ensure food stays out of the temperature danger zone by
properly cold holding <41⁰F, hot holding >135⁰F and
cooling food properly from 135⁰F to 70⁰F within 2 hours
and from 70⁰F to 41⁰F in 4 hours.
• If experiencing diarrhea or vomiting: � Don’t go into work!
� Go to the doctor and get tested!
If diagnosed, alert your manager at work!
Considering Changes? By Lea Schneider
Is it time to upgrade some old equipment? Maybe thinking about adding a dishmachine or changing the menu to include fresher ingredients? It is important to reach out to the Health Department to ensure the changes
meet applicable regulations or codes.
For example, adding new cooking equipment may change ventilation requirements or can require additional fire suppression. A convection oven, whether gas or electric, cannot be added without adequate ventilation under the current mechanical code. It is also important to ensure the equipment is certified as commercial and appropriately
designed for the task to be performed.
Adding or changing a dishmachine requires reevaluation of the water heating system. Newer dishmachines are not always conservative on water consumption and may increase the hot water demand. Dishmachines also require the addition of a pre-rinse sink with 48 inches of
drain board on each side of the machine.
With all of the current trends in food to make more products in-house, even an ingredient change or an expansion of the menu could drive new requirements and equipment. Conducting sous vide, vacuum packaging, canning and bottling foods, fermenting and pickling require a HACCP plan and process evaluations. Making bottled condiments such as hot sauce, BBQ, and salsa, in-house, fall under the specialized process requirements. Equipment needs, such as adequacy of refrigeration, must
also be evaluated.
Overall, change is good, but it must be completed with proper planning. Please contact the Health Department
Larimer County Department of Health and Environment Phone: (970) 498-6776 www.co.larimer.co.us/food
All Class 2:00—4:30 pm
To Register: www.larimer.org/ext or call 498-6008
Thumbs UP!
To the following full service, fast food, and catering facilities who made food safety a priority! The establishments
below received a routine health inspection between April 1, 2016 and June 30, 2016. All received an EXCELLENT
rating! At time of their inspection these establishments had no deep critical violations such as improper cooling or
reheating, lack of hand washing, cross contamination, they made sure workers did not come to work sick, and practiced
proper glove use to cover cuts and burns and to prevent bare hand contact with ready to eat foods.
Page 4 Food Safe ty Works Newsle tter Summer 2016 PRSRT STD
POSTAGE & FEES PAID
Fort Collins, CO
PERMIT NO. 103
Food Safety Works Newsletter
CSU Larimer County Extension 1525 Blue Spruce Drive Fort Collins, CO 80524
A Catered Affair with Connie, Loveland Austin's American Grill, For t Collins Bean Me Up Café, Estes Park Best Western Inn, E. US Hwy 34, Loveland Best Western Kiva Inn, For t Collins Blind Pig Pub, For t Collins Burger King, S. College Ave, For t Collins Burns and McCoy, For t Collins Cables Pub & Grill, Estes Park Cafe Vino, For t Collins Cambria Suites, For t Collins Chipotle, E. Harmony Rd, For t Collins Chipper’s Lanes, N. College Ave, For t Collins Chipper's Lanes, Estes Park Cocina Mexican, Ber thoud Coopersmith's Poolside, For t Collins Cozzola's Pizza, Oakr idge Dr ive, For t Collins Cracker Barrel, Loveland Della Terra Mountain Chateau, Estes Park Dickey's Barbeque, For t Collins East Moon Bistro, S. Lemay, For t Collins Einstein’s Bagels, Loveland Equinox Brewing, For t Collins Eurest Dining at HP, For t Collins Fajita Ritas, Estes Park Famous Dave's, For t Collins Fiona's Deli, For t Collins Fox and the Crow, For t Collins Fuzzy's Taco Shop, For t Collins Garlic Jim's Pizza, Loveland Gib’s Bagels, Harmony Rd, For t Collins Good Times, For t Collins
Grimaldi’s Pizzeria, For t Collins Grubsteak, Estes Park Hangar Restaurant, Estes Park Hissho Sushi, S. Lemay Ave, For t Collins Holiday Inn Express, Crossroads Blvd, Loveland J Gumbo’s, For t Collins JFE Sushi, JFK Pkwy, For t Collins Jimmy John's, JFK Pkwy, For t Collins King Soopers Deli, JFK Pkwy, For t Collins La Luz Mexican Grill, Boardwalk, Ft. Collins Little Caesar’s, Harmony Rd., For t Collins Longhorn Steakhouse, For t Collins Lupita's Mexican Restaurant, For t Collins Mad Greens, Harmony Rd, For t Collins Mayor of Old Town, For t Collins McClellan's Brewing, For t Collins McDonald's, Timber line Rd, For t Collins McDonald’s, W. Elizabeth, For t Collins McDonald's, W. Eisenhower , Loveland Moot House, For t Collins Noodles, S College Av, For t Collins Noodle, Fall River Dr , Loveland Original Pancake House, For t Collins Otto Pint, For t Collins Pablo's Pizza, For t Collins Panera Bread, Fall River Dr , Loveland Panera Café, Council Tree Ave, For t Collins Pepper's Mexican Grill, Estes Park Pitchers, For t Collins Qdoba, Timer line Rd, For t Collins Qdoba, E. Harmony Rd, For t Collins Qdoba, S. Shields, For t Collins
Qdoba, W. Elizabeth, For t Collins Qdoba, Thompson Parkway, Johnstown Red Robin Burger Works, For t Collins Rocky Mountain Bagel Works, For t Collins Safeway Deli, E. Harmony Rd, Ft. Collins Scrumpy's, For t Collins Sleep Inn, E. Mulberry St, For t Collins Smashburger, Denver Ave, Loveland Spoons, W. Elizabeth, For t Collins Sprouts Market Deli, S. Lemay, For t Collins Sprouts Market Deli, Corbett Dr , For t Collins Subway, W. Elizabeth, For t Collins Subway, S. Timber line Rd, For t Collins Subway, W. Drake Rd, For t Collins Subway, E. Harmony Rd, For t Collins Subway, Westgate Dr , For t Collins Subway, S. Shields, For t Collins Subway, S. College Ave, For t Collins Swan House, Loveland Taco Bell, S. College Ave, For t Collins Taco Bell/KFC, Estes Park Taco John’s, E. Horsetooth, For t Collins Texas Roadhouse, For t Collins Tokyo Joe's, S. Shields, For t Collins Tom and Chee, For t Collins Totally 80's Pizza, For t Collins Vincent’s, For t Collins Wal-Mart Deli, E. Magnolia, For t Collins Wendy's, Rocky Mountain Ave, Loveland Wheel Bar, Estes Park William Oliver's Publick House, For t Collins YMCA Rustic Café and Grocery, Estes Park
