Clifton SalasManager, Disaster Response and Recovery

Louisville ChapterAmerican Red Cross

CAPT Charles S. Otto, III RSTeam Leader EHSBCDC / NCEH / EEHS

Environmental Health Training in Environmental Health Training in Emergency ResponseEmergency Response

Food SafetyFood Safety

Overview

• Basics - Preparation

• Mass Feeding Operations

• Reopening Establishments

Basics - Preparation

• Plan

• Equipment

• Guidance

• Educational Materials

• Other

Basics - Preparation

• Plan– Review and Update– Potential Mass Feeding

Sites– Pre-Inspect– Contingencies– Flexibility

Basics - Preparation

• Equipment Overview– Temperature Measurement– Sanitizer Measurement– Flashlight– Other

• Calibration

• Protection

• Positioning

•Interpreting

Basics - Preparation• Guidance

– Food Code 2005– State / Local Food Rules– State / Local Disaster Plan– Other References

• CA Disaster Field Manual• EHSB – ETP website*/CD-ROM

* www.cdc.gov/nceh/ehs/ETP

Basics - Preparation

• Educational Materials– Basic Food Safety Guides– Posters

• Food Temperatures• Handwashing• Cleaning & Sanitizing

– Food Salvage / Disposal Guides– Log Sheets

www.fightbac.org/content/view/175/2

Basics - Preparation

• Other– Agency / Staff Contact Information– List of Establishments

• Addresses• Current Contact Information

– Maps– Schedules for Coverage

Mass Feeding Operations

Evacuation Centers / Responders

Similar Food Similar Food SafetySafety

ConcernsConcerns

Similar Food Similar Food SafetySafety

ConcernsConcerns

Field Tips: Use professionalism, sensitivity, and flexibility in working in harsh conditions with stressed managers, workers, and clients.

Mass Feeding Operations

1. Safe SourcesDrinking / Culinary Water• Verify• Backup Plan• Holding

Food• Origin• Transportation• Holding

Field Tips: Match Menu to Available Facilities; Complex Meals Not Required; and Cook-Serve is Best for Optimum Food Safety

Mass Feeding Operations

2. Food Workers- Health

- Hand Hygiene

- Training

- MonitoringActive Managerial Control

Mass Feeding Operations2. Food Workers

- Health

Food Operation Managementshould monitor and exclude:

Food workers with symptoms of:

• vomiting,

• diarrhea, or

• jaundice (with onset within the last 7 days)

Stop Norovirus @ Kitchen Door!Stop Norovirus @ Kitchen Door!

Mass Feeding Operations

2. Food Workers- Hand Hygiene

Handwashing Stations

• Running Warm Water

• Used Water Disposal System

• Soap

• Disposable Towels

• Trash Can

Hand Sanitizer is Adjunct – Not Substitute for Handwashing

Mass Feeding Operations

2. Food Workers- Hand Hygiene

Food Preparation and Service

• No Bare Hand Contact with Ready to Eat Foods

• Use Gloves

• Use Utensils / Wraps

Mass Feeding Operations

2. Food Workers- Training

Active Managerial Control

Basics

• Health

• Handwashing

Job Related Stations

• Food Handling – Cross Contamination

• Food Temperatures Cooking / Cooling / Holding

• Cleaning and Sanitizing

Mass Feeding Operations

2. Food Workers- Monitoring

Active Managerial Control / HACCP

• Certified Food Protection Manager• Knowledgeable Food Workers• Standard Operating Procedures (SOPs)

cleaning & sanitizing, employee health, employee training, food sources, handwashing, receiving & storage

• On-going monitoring, correction and verification

Learn Active Managerial Control / Create SOP’s – Interactive Programhttp://www.dec.state.ak.us/eh/fss/amc/amcbroch.htm

Mass Feeding Operations

3. Food Preparation- Cooking / Reheating

Food Minimum Temperature*

Raw Eggs prepared for immediate service, fish, pork, & meat

145°F

Raw Eggs not prepared for immediate service and hamburger or comminuted fish

155°F

Poultry or stuffed meat, pasta, poultry, or fish and reheating leftovers

165°F

* 15 seconds minimum holding time at this temperature

Mass Feeding Operations

3. Food Preparation- Holding Temperature

/ Time

Hot – 140°F or above

Cold – 41° or below

Time – <4 hours with controls

Mass Feeding Operations

3. Food Preparation- Cooling

Times / Temperatures

• 2 hours from 140°- 70°F

• 4 hours from 70°- 41°F

• 4 hours to 41°F for food preparedfrom ambient

• 4 hours to 41°F for received food

Field Tip: Avoid Leftovers unless excellent refrigeration is available and cooling is closely monitored.

Mass Feeding Operations

4. Cleaning and Sanitization- Warewashing

• Use potable water

• Pre-scrap to garbage cans

• Pre-flush to remove food debris

• Wash in clean, hot detergent solution

• Rinse in clean water

• Use automatic warewashing facilities where possible

Field Tips: Use single service and single use items to minimize warewashing / presoak pots and pans unless they can be immediately washed.

Mass Feeding Operations

4. Cleaning and Sanitization- Manual Sanitizing

• Warm, clean sanitizing solution

• Proper Strength verified with appropriate test strips

• Immersion for specified time and temperatures

Chlorine Solutions≥10 seconds

Quaternary ammonium chloride Solutions- see manufacturers label directions forconcentration / ≥75°/ 500 mg hardness / ≥30 seconds

Iodine Solutions

pH <5 – 12.5 – 25 mg/L / ≥75°F / ≥30 seconds

Hot Water171°F / ≥30 seconds

Mass Feeding Operations

5. FacilitiesIssues:

• Liquid and Solid Waste Disposal

• Vector Control, as needed

• Protection from Elements

• Toxic Item Control

• Physical Facility Security / Control

Field Tip: Use fixed preplanned facilities where possible.

Reopening Establishments

Plan the Work and

Work the Planwith Flexibility

Field Tips: Be professional and courteous; owners, managers, and workers will be under maximum stress; and be flexible and creative.

Reopening Establishments

The Environmental Public Health Agency will:

• Promptly respond to imminent health hazards.

• Provide guidance to help food establishments resume operation as quickly as possible

• Assist food establishments to assess and pre- plan for food safety during a widespread emergency in developing their Emergency Action Plan.

• Communicate with the industry during emergencies.

• Conduct enforcement activity as appropriate to protect public health.

Reopening Establishments

Each disaster will bring its own unique problems

• Promptly respond to imminent health hazards.

• Provide guidance to help food establishments resume operation as quickly as possible.

• Assist food establishments to assess and pre- plan for food safety during a widespread emergency in developing their own Emergency Action Plan.

• Communicate with the industry during emergencies.

• Conduct enforcement activity as appropriate to protect public health.

Reopening EstablishmentsAdministrative Details:

• Develop an assessment plan, reopening,

criteria, reporting and work tracking

procedures.

• Quickly do an overall survey of facilities

resume operation as quickly as possible.

• Determine which can be reopened soonest

• Limited menu service is an option.

• Communicate with decision-makers

• Communicate with the industry

• Communicate with the public

• Communicate with your staff

Field Tip: Harvest Low Hanging FruitIt will reduce the pressure to make bad choices.

Reopening EstablishmentsFood Establishment Assessment

• Building / Electrical Safety

• Water Supply

• Waste Disposal

• Food Waste Disposal

• Food Salvage

• Vermin Control

• Clean Up

• Refrigeration

• Beverage Systems

• Ice Machines

• Food / Provision Resupply

Reopening EstablishmentsFood Establishment Assessment: - Water Supply Issues

Clear Consistent Guidance

• No Water Supply

• Potentially Contaminated Water Supply /

“Boil Water Notice”

• Tap Water

• Ice, Ice-making, Beverage & Water Vending

• Handwashing

• Cooking & Cleaning

• Dishwashing/Warewashing

• Rescinding The Boil Water Notice

Field Tip: Coordinate – Make sure that you are on the same page

Reopening EstablishmentsFood Establishment Assessment: - Water Supply Issues

Food Establishment Response:

• Suspend Food and Beverage Service until Approved Alternative Water Supply is initiated

• Recognize limitations required to protect food safety

• Provide alternative handwashing facilities

• Provide alternative restroom facilities

• Use approved alternative water supply for cooking and cleaning

• Disconnect ice and beverage systems from water supply

• Discontinue service when alternative supply fails or proves insufficient

Food Establishment Recovery:

• Flush water lines, hot water heaters, and other reservoirs for at least 5 minutes

• Clean ice machine, bins, and other equipment connected to water system and discard first hour of production of replacement ice and at least first 5 minutes of the beverage.

Reopening EstablishmentsFood Establishment Assessment: - Sewage Backup / Flood Issues

• Limited to small area or throughout establishment

• Involves food, food equipment, and food contact surfaces as well as facilities

Food Establishment Response:

• Suspend Food and Beverage Service until Reopened by Regulatory Authority

• Protect workers and patrons

• Remove standing flood water / sewage

• Remove and discard affected food, single service, and uncleanable surfaces

• Clean affected remaining hard surfaces with hot detergent solution and rinse

• Use approved disinfectant / sanitizer at proper strength to cleaned surfaces

• Thoroughly air dry area to remove residual moisture

• Use qualified service person to inspect affected equipment before reconnecting utilities

Food Establishment Recovery:

• Replace affected food, single service and other supplies

• Replace physical facilities to approved standards

Resources• Resources for Food Safety and Storage in Emergency Situations

http://www.nal.usda.gov/fnic/emerg.html• Emergency Action Plan for Retail Food Establishments

http://www.michigan.gov/documents/MDA_EmergencyActionPlan_109428_7.pdf

• Imminent Health Hazard Emergency Response Reference for Regulators http://www.michigan.gov/documents/MDA_FSSS_regulatorreference3_111443_7.pdf

• Emergency Handbook for Food Managershttp://www.naccho.org/topics/demonstration/APC/MN.cfm

• Flip Chart of Emergency Procedures http://www.michigan.gov/documents/MDA_FSPR_EmergencyFlipChart_Jan06_148793_7.pdf

Clifton SalasManager, Disaster Response and Recovery

Louisville ChapterAmerican Red CrossCAPT Charles S. Otto, III RSTeam Leader EHSBCDC / NCEH / EEHS

Environmental Health Training in Emergency ResponseEnvironmental Health Training in Emergency Response

Food SafetyFood Safety