1 INTRODUCTION West Virginia Industrial Home for Youth Salem, WV Average Daily Resident Count (2008)160 Maximum Security (Hardware Secure) Total of approx.

1

INTRODUCTION

West Virginia Industrial Home for YouthSalem, WV

Average Daily Resident Count (2008)160Maximum Security (Hardware Secure)

Total of approx. 40 Acres

2

ADMINISTRATION

Superintendent Joseph Merendino

Director of Operations

Dalin Hayes

Director of Finance

Linda Ashcraft

Director of Treatment and Programs

Crystal Hall

Director of Security

Edward Eisley

Contact Information:

7 Industrial Blvd

Industrial, WV 26426

304-782-2371

3

The West Virginia Division of Juvenile Services

4

• Definition- Foodborne Illness (also Foodborne disease) is any illness resulting from the consumption of food. Foodborne illness is commonly called food poisoning, even though most cases are caused by a variety of pathogenic bacteria, viruses, prions or parasites that contaminate food.

FOODBORNE ILLNESS

5

• Causes- Foodborne Illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause Foodborne illness is known as food safety.

FOODBORNE ILLNESS

6

Bacterial, Viral, Chemical, & Parasitic

• Improper Holding Temps 36.9%• Poor Personal Hygiene 19.3%• Contaminated Equipment 15.7%• Other 11.1%• Inadequate Cooking 10.8%• Unsafe Source 6.0%

CDC Data for 1993-97

CONTRIBUTING FACTORS FOODBORNE ILLNESS

7

Salmonella, B. Cereus, Shigella, Campylobacter, E. Coli, C. Perfringens, etc.

• Improper Holding Temps 33.0%• Inadequate Cooking 19.5%• Poor Personal Hygiene 15.3%• Contaminated Equipment 14.2%• Other 10.9%• Unsafe Source 6.9%

CDC Data for 1993-97

CONTRIBUTING FACTORS BACTERIAL FOODBORNE ILLNESS

8

Hepatitis A, Norwalk, etc.

1. Poor Personal Hygiene 53.0%2. Unsafe Source 18.3%3. Inadequate Cooking 12.2%4. Improper Holding Temps 6.1%5. Other 6.1%6. Contaminated Equipment 4.0%

CDC Data for 1993-97

CONTRIBUTING FACTORS VIRAL FOODBORNE ILLNESS

9

FOOD SAFETY RISK FACTORS

Risk factors are those practices or procedures that pose the greatest potential for foodborne illness. The risk factors are determined by the Center for Disease Control and

Prevention (CDC) and the US Food and Drug Administration (FDA)

FOOD SOURCE:

• Food from unapproved or uninspected source

• Unsound condition of food, adulterated food

• Shellfish records not maintained properly

INADEQUATE COOKING:

• Improper cooking temperatures

• Improper reheating temperatures

10

FOOD SAFETY RISK FACTORS

Risk factors are those practices or procedures that pose the greatest potential for foodborne illness. The risk factors are determined by the Center for Disease Control and

Prevention (CDC) and the US Food and Drug Administration (FDA)

IMPROPER HOLDING:

• Unsafe cooking

• Lack of date marking

• Improper cold/hot holding temperatures

CONTAMINATION:

• Raw meats not separated from ready-to-eat foods

• Species not separated

• Equipment not properly cleaned and sanitized

11

• Lather hands and exposed portions of arm.• Vigorously rub together for at least 20 seconds.• Pay particular attention to areas between fingers and

underneath fingernails.• Rinse with clean water.• Dry thoroughly.

HANDWASHING PROCEDURES

12

• Before beginning work or when changing tasks• When soiled or contaminated• Before putting on gloves• When switching between raw & RTE foods• After handling soiled equip. or utensils• After using the toilet, touching bare human body

parts, caring for animals, coughing, sneezing, using a tissue, eating, drinking, or engaging in any activity that may contaminate hands

WHEN TO WASH HANDS

13

• Use hand washing sinks ONLY.

• Do NOT wash hands in food prep sink, utensils washing sink, service sink, mop sink.

• Hand soap and hand drying supplies may NOT be provided at sinks used for food prep. or utensil washing, or at mop sinks.

• Cooks wash hands each time returning the kitchen at a special hand washing sink

WHERE TO WASH HANDS

14

FOOD SAFETY IS IN YOUR HANDS

Improper or Lack of Handwashing Causes 30% of All FBI

Handwashing is Important in Preventing FBIFood Workers & Management

• Wash Hands FREQUENTLY and EFFECTIVELY 20 second friction wash; adequate soap; warm water; use paper towel to dry

• Keep Hand Sinks Accessible AT ALL TIMES

• Wash Hands at APPROPRIATE TIMES

Wash Hands After:

Eating or Drinking Handling Raw Food Cleaning or Handling Garbage

Using a Tissue Going to the Restroom

15

Nails trimmed, filed, maintained.

Edges cleanable, not rough.Nails trimmed, filed, maintained.

Edges cleanable, not rough.

No jewelry on hands or arms except plain ring such as wedding band.

No jewelry on hands or arms

except plain ring such as wedding band.

FINGERNAILS, JEWELRY

16

No fingernail polish or artificial fingernails when working with exposed food unless wearing intact gloves

in good repair

FINGERNAILS

17

Only in designated areas.

Exception: Closed beverage containerException: Closed beverage container, with lid and straw, allowed IF handled to prevent contamination of: Employee’s hand, container, exposed food, equipment, utensils, linens, and single service articles.

Single Service Cup with Lid & Straw Also Acceptable

EATING AND DRINKING

18

ILL FOODWORKERS

Restriction

Symptoms:

• Diarrhea

• Vomiting

• Fever

• Jaundice

• Sore Throat w/Fever

• Infected Wound (I.e. cut, lesion or boil)

• Contact w/”Confirmed Big 5”

Foodborne Illness Is Not a Menu Item!

19

POTENTIALLY HAZARDOUS FOODS

WHAT ARE POTENTIALLY HAZARDOUS FOODS (PHF)?

PHF is any food or food ingredient (natural or synthetic) capable of supporting rapid growth of micro-organisms

MEAT DAIRYCooked or raw animal (protein)

products, such as meats, poultry, dairy, milk, cheese, fish & seafood

STARCH

Heat treated vegetables and starches, such as cooked rice, beans, potatoes, & pasta

SPROUTS MELONSTofu Raw Seed Sprouts

Cut Melons Garlic in Oil Etc.

20

IS THERE A MICROBE IN YOUR SOUP?

Necessary Conditions for Microbial Growth

Time & Temperature Principal:• Holding time & temperature is critical

• Temperature DANGER ZONE is from 41°F to 135°F Range in which rapid growth occurs

• PHF should not be exposed to danger zone for more than 4 hours total, including time spent in preparation, cooling & reheating

Micro-organisms Need Favorable Conditions to Grow!

21

MONITORING POTENTIALLY HAZARDOUS FOODS’ TEMPERATURES

Use & Care of Temperature Taking Devices

Cleaning:• Use a clean and sanitized thermometer

• Single use alcohol wipe or other approved sanitizer may be used

Taking Temperatures:

• Use a metal stem thermometer, digital thermometer, or thermocouple unit

• Place the probe in the center or thickest part of the food, between the fold of the

flexible packaged food or between packages of food; do not puncture the

packaging

• Allow time for the thermometer to register and record the temperature

•Food Service Supervisors check Food Temperature 3 times a day

•Serving line food should be = hot food 140 degrees F / Cold food should be 37-41

degrees F.

•A “dead man’s tray” is taken (1 per meal / 3 a day), kept in a refrigerator for 9 days

– date and time is labeled on each tray.

•The Industrial Hone, alone, prepares approximately 16,200 meals a month

Thermocouple

Infrared

Digital Thermometer

22

OBSERVE GOOD HYGIENIC PRACTICES

• Wash hands only in the hand sink-- not in the dishwashing, food preparation or mop sinks

• Ill employees can cause FBI. Enforce sick leave policy or reassign duties

• Eat and drink only in designated non-food production areas

• Do not use a common cloth towel or apron for hand wiping

Does Mr. Yucky work in your kitchen?

Good Hygienic Practices are the Responsibility of Both the Foodworker & the Management!

23

Effective hair restraints required:– Hats, hair coverings or nets, beard restraints,

clothing that covers body hair

Exceptions: – Counter staff who only serve beverages

and wrapped foods, and– Hostesses and wait staff.

IF they present a minimal risk.

HAIR RESTRAINTS

24

Single-use gloves:– Use for only one task– Use for no other purpose– Discard when damaged, soiled, or when interruptions

occur in operationSlash-resistant gloves - Use for foods that will be

cooked, or cover with single-use glove for ready-to-eat foods.

Cloth gloves – Only for foods that will be cooked.

Hand washing still required and Hand washing still required and necessary to prevent food contamination.necessary to prevent food contamination.

Gloves

25

OBSERVE GOOD HYGIENIC PRACTICES

• No bare hand contact with ready-to-eat food!

• Wear nails short, clean and unpolished. No

jewelry on hands or wrists.

• Cover open cuts and burns with finger cots,

bandages or single-use gloves

• Follow single-use glove guidelines listed

Good Hygienic Practices are the Responsibility of Both the Foodworker & the Management!

26

NO BARE HAND CONTACT

Bare hand contact with ready-to-eat (RTE) food is prohibited. When handling RTE foods, food service workers may use utensils such as:

• Deli Tissue

• Spatulas

• Tongs

• Forks

• Dispensing Equipment

• Single-Use Gloves

A Ready-To-Eat (RTE) Food is Any Food that Can be Consumed Without Further Preparation

27

NO BARE HAND CONTACT

Single-Use Glove Guidelines• Glove usage does not replace the need for good hand washing practices

• Wash hands before putting on gloves

• Put gloves on only when you are ready to handle ready-to-eat food

• Use gloves for only one task, such as ready-to-eat foods, then discard

• If an interruption occurs during food preparation, remove gloves’

• Use clean gloves when you resume food preparation

• Dispose of gloves immediately upon removal

• Single-use gloves should not be used around heat or hot fats

• Gloves are susceptible to contamination, so discard when soiled or damaged

• Fabric or re-usable gloves may not be used with RTE food

• Avoid single-use gloves made of natural rubber latex

A Ready-To-Eat (RTE) Food is Any Food that Can be Consumed Without Further Preparation

28

• Cloths used for food spills shall be used for no other purpose:– Dry & used on tableware, carry-out containers, OR– Wet, stored in sanitizer, used on equipment.

• Keep separate if used with raw animal foods. Separate sanitizing solution.

• Cloths used with fresh sanitizing solution shall be free of food debris and visible soil.

• Wet cloths – launder daily • Dry cloths – launder as necessary

WIPING CLOTHS

29

CROSS-CONTAMINATIONAvoid the Risk

Use Separate Cutting Boards for Raw Meats & Cooked or Ready-to-Eat Foods

Incorrect Correct

30

In-Use Utensil Storage

31

• In food, handles above top of food & container• In non-PHF, handle above food in closed container (bins

of sugar or flour)• On clean portion of table or equipment• In running water (dipper well) for moist foods• In clean, protected location for non-PHF like ice scoop• In hot water at 140°F or above

IN-USE STORAGE UTENSIL

32

SAFELY HOLD HOT & COLD FOODSSAFELY HOLD HOT & COLD FOODS

Cold Foods Must be Maintained at an Internal Temperature of 41F or Below

• Date mark foods appropriately

•Cover foods after completely cooled

• Cover foods to maintain cold holding temperature

Hot Foods Must be Maintained at an Internal Temperature of 135F or Higher

• Use proper equipment for hot holding

• Stir frequently to distribute the temperature

• Covered foods maintain temperature longer

Proper Holding Temperatures Must be Maintained During Transportation

33

COOL FOODS QUICKLY & SAFELYCOOL FOODS QUICKLY & SAFELY

Improper Cooling is the Leading Cause of FBI!

2 Stage Cooling is Required

Cooked potentially hazardous foods need to move quickly through the temperature danger zone to limit microbial growth:

• Stage 1 : 135F - 70F in 2 hours

• Or within 4 hours if food is prepared using ingredients normally stored at room temperature

• Stage 2: 70F - 41F in next 4 hours

34

COOL FOODS QUICKLY & SAFELYCOOL FOODS QUICKLY & SAFELY

Improper Cooling is the Leading Cause of FBI!

Cooling Methods

Shallow metal pans - 2” - 4” deep

• Leave pan partially uncovered

• Refrigerate immediately

• DO NOT stack hot pans - allow for air flow

Ice Bath - must use ice and water

• Fill a clean sink or large pan with ice and fill spaces with cold water

• Divide product into 1 gallon containers

• Immerse product pan to depth of product in sink or larger pan until it is level with ice

• Agitate/stir every 10 minutes using an ice paddle or other equipment

• Drain water and replenish ice as it melts

• Use a clean thermometer to monitor the temperature of the food

• After the food has cooled to 41F, refrigerate immediately

35

COOL FOODS QUICKLY & SAFELYCOOL FOODS QUICKLY & SAFELY

Improper Cooling is the Leading Cause of FBI!

Cooling Methods

Small Portions - reduce the mass/volume

• Divide food into smaller pans

• Separate food into smaller or thinner portions (2” depth for thick foods/ 4” for thick liquids)

• Cut or slice portions of meat no larger than 4 inches or 4 pounds

Hints:

Add ice directly to the product as an ingredient

Use rapid chill refrigeration equipment that encourages quick cooling

Never try to cool foods in plastic containers

Never allow foods to cool at room temperature

36

The following is the correct procedure for washing fruits and vegetables:

1-Wash hands using the proper procedure2-Wash, rinse, sanitize and air-dry all food contact surfaces, equipment, and

utensils that will be in contact with produce.3-Wash all raw fruits and vegetables thoroughly before combining with other

ingredients, including: *Unpeeled fresh fruit and vegetables that are served whole and cut into

pieces.*Fruits and vegetables that are peeled and cut to use in cooking or Ready To Eat.

Proper Methods for Washing Fruits and Vegetables

37

4-Wash fresh vegetable produce vigorously under cold running water by using chemicals that comply with the 2001 FDA food code. Packaged fruits and vegetables labeled as being previously washed and ready to eat are not required to be washed.

5-Scrub then surface of firm vegetables such as apples or potatoes using a clean and sanitized brush designed for the purpose.

6-Remove any damaged or bruised areas7-Label, date, and refrigerate fresh cut items8-Serve cut melons within 7 days if held at 41 degrees Fahrenheit or below9-Do not serve raw seed sprouts to highly susceptible populations

Proper Methods for Washing Fruits and Vegetables continued….

38

CLEANING & SANITIZINGCLEANING & SANITIZING

Making 100PPM Chlorine Solution is as Easy as 1-2-3 (1 ounce bleach to 3 gallons water)

Manual Warewashing Steps:1. Wash:

• Clean and sanitize sinks and drain boards

• Pre-soak/pre-rinse all eating utensils and equipment

• Use hot soapy water

2. Rinse:

• Use clean hot water

3. Sanitize:

• Use 50-200 ppm chlorine; mix with cool water or

• 200 ppm quaternary ammonia; mix with 75F water

• Immersion time is 60 seconds

• Air dry utensils and equipment

• Use appropriate test strips to check concentration

4. Air Dry

39

CLEANING & SANITIZINGCLEANING & SANITIZING

Making 100PPM Chlorine Solution is as Easy as 1-2-3 (1 ounce bleach to 3 gallons water)

Mechanical Dishmachines: (Pre-rinse before loading any machine)

HIGH TEMPERATURE:

1. Wash Temperature:

• Single tank, stationary rack, dual temperature machine… 150F

• Single tank, conveyor machine… 160F

2. Hot Water Sanitization:

• 180F at manifold

• 160F at plate level

LOW TEMPERATURE:

1. Chemical Sanitization Required

2. Water Temperatures According to Manufacturer

3. Chemicals Must Be Auto dispensed into Final Rinse Water; Check Daily

4. Must Have a Visual or Audible Low Sanitizer Indicator

40

EXTRA PRECAUTIONSEXTRA PRECAUTIONS

Making 100PPM Chlorine Solution is as Easy as 1-2-3 (1 ounce bleach to 3 gallons water)

RESIDENTS:

Hand Sanitizer:

1. DJS Residents use a hand sanitizer before getting a tray in lunch line

2. DJS Residents also wipe off their tables with germicide after each group goes through the dining hall

Units:

1. DJS has set up a sanitizing program for the living units, school and though out the facility

a. All door knobs, handrails, etc… are wiped down DAILY with germicide

b. Showers are sprayed down with germicide DAILY after the last Resident completes their shower

c. Each Resident’s room is disinfected WEEKLY

d. Unit’s Dayrooms are disinfected DAILY with germicide

41

A SAFE & CLEAN FACILITYA SAFE & CLEAN FACILITY

Insect & Rodent Control(cockroaches, flies, mice, rats, etc.)

Insects and rodents carry diseases and can contaminate food and food-contact surfaces. Utilize measures to minimize their presence

• Protect outer openings by keeping

outer doors closed, repair screens,

maintain tight fitting doors &

openings, use air curtains

• Eliminate harborage conditions

• Exterminate regularly

42

A SAFE & CLEAN FACILITYA SAFE & CLEAN FACILITY

HAZARD CHEMICAL CABINET W/ LOCK

TOXIC MATERIALSThese Items Can Be Poisonous Or Toxic If Ingested

• Detergents

• Sanitizers

• Polishes & Cleaners

• Insecticides

• Rodenticides

• First Aid Supplies & Personal Medication

Storage, Labeling & Use

• Store separately from foods & food-contact surfaces

• Never store above foods or food surfaces

• Label all toxins

• Use only approved chemical in food areas

NEVER store chemicals

ABOVE sinks. ALWAYS store

BELOW.

Incorrect

Correct

43

CORRECTIVE ACTIONSCORRECTIVE ACTIONSRISK FACTOR CORRECTIVE ACTION

Approved Source/Sound Condition• Food from unapproved source/unsound condition

• Discard/Reject/Return

Hand Washing• Food employee observed not washing hands at appropriate time

• Employee should be instructed when and where to wash hands

Cold Holding• Potentially hazardous food held above 41F MORE than 4 hours• Potentially hazardous food held above 41F LESS than 4 hours

• Discard

• Use immediately or cool rapidly

Cooking• Potentially hazardous food is undercooked

• Continue cooking to proper temperature

Hot Holding• Potentially hazardous food held below 135F MORE than 2 hours• Potentially hazardous food held below 135F LESS than 4 hours

• Discard

• Rapidly reheat, 165F in LESS than 2 hours or discard

2-Stage Cooling Process• Potentially hazardous food cooled from 135F to 70F in MORE than 2 hours• Potentially hazardous food cooled from 70F to 41F in MORE than 4 hours

• Use alternative cooling method • Use alternative cooling method or discard. Discard if total cooling time is more than 6 hours

Reheating• Potentially hazardous food is improperly reheated

• Use direct reheating method to achieve 165F immediately or discard

Food Safety is YOUR Responsibility!

44

Causative Pathogen IncubationTime

Length of Illness Common Symptoms Foods Involved/Sources

Prevention

Bacillus Cerus 1-16 hours 6-24 hours nausea, vomiting cramping, diarrhea

rice & rice dishes, vegetables, sauces

Cook to proper temp. Reheat quickly. Cool foods rapidly.

Campylobacter 2-5 days 1-4 days cramping, fever, diarrhea, nausea, headache, vomiting

unpasteurized dairy, poultry & meats, infected food handler

Thoroughly cook all foods. Use only pasteurized dairy products. Proper hand washing.

Clostridium perfringens 8-24 hours 24-36 hours abdominal cramping, diarrhea, nausea

meats, poultry, gravy, beans, stews, foods cooked slowly

Cook & reheat foods to proper temp. Cook in small batches. Cool foods rapidly.

ShigaToxin-Producing E. coli

12-72 hours 1-4 days diarrhea-often bloody, severe cramping, nausea, vomiting, fever

raw & undercooked ground meats (esp. ground beef)

Thoroughly cook ground meats. Avoid cross-contamination.

Hepatitis A 10-50 days 1-2 weeks;Severe cases may last several months

mild or no symptoms, then sudden onset of fever, general discomfort, fatigue, headache, nausea, loss of appetite, vomiting, abdominal pain, & jaundice after several days

water, ice, shellfish, salads, cold cuts, sandwiches, fruits, fruit juices, milk, milk products, vegetables, any food that will not receive a further heat treatment

Obtain shellfish from approved sources. Prevent cross-contamination from hands. Ensure food handlers practice good hand washing and no bare hand contact.

Listeria Monocytogenes 1 day-3 weeks Indefinite, depends on treatment, severe

nausea, vomiting, fever, chills, headache, meningitis, miscarriages

unpasteurized dairy, cheese, vegetables, seafood, poultry

Use only pasteurized dairy products. Cook properly. Hold refrigerated for limited time.

Norwalk-like 24-48 hoursVirus

1-2 days cramping, diarrhea, nausea, vomiting, headache, fever

raw fruit, raw vegetables, prepared salads, raw shellfish

Thoroughly cook foods. Wash hands. Use certified shellfish. No bare hand contact.

(Staph)Staphylococcus aureus

1-7 hours 1-2 days onset abrupt and often severe, nausea, vomiting, cramping, sometimes diarrhea

ready-to-eat foods, i.e. sandwiches, salads, ham & other meats, potato salads, custards, warmed-over foods; often from infected foodhandlers-cuts, throat, nose & acne

Practice good hand washing & hygiene. Avoid contamination. Reduce bare hand contact with foods. Exclude foodhandlers with cuts & lesions. Rapidly cool foods.

Salmonella 6-72 hours 1-3 days abdominal cramping, headache, nausea, diarrhea, fever, sometimes vomiting

undercooked or raw meats, poultry & shell eggs, poultry & egg salads, egg custards & sauces, protein foods, pets & infected handlers

Avoid cross-contamination. Cool & refrigerate foods immediately. Cook meats/poultry thoroughly. Practice good hand washing.

Shigella 12 hours-7 days 4-7 days, depends on treatment

diarrhea-often bloody, cramping, fever, nausea, sometimes vomiting

ready-to-eat foods associated with bare hand contact (salads, sandwiches, etc.) Source: humans (feces) & flies

Practice good hand washing after using toilet. Use approved water & foods. Control flies. No bare hand contact.

IDENTIFYING COMMON FOODBORNE ILLNESSES

45

• -Foodborne Illnesses• -Food Safety & Risk Factors• -The how, where & when on hand washing procedures• -Symptoms of a Foodborne illness• -The confirmed “Big 5”• -Monitoring temperatures• -Hair restraints/gloves• -2 Stage cooling methods• -Methods for washing fruit & vegetables• -Cleaning & Sanitizing

Overview