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Food Safety and the Arizona Food Code Requirements
Robert Gooch, R.S., R.E.H.S. ADHS/BEDC/OEH/FSES-N.R.O.
Granted by
A.R.S. § Title 36, Chapter 1, Article 2
& A.R.S. § Title 36, Chapter 6, Article 1
36-132. Department of health services; functions; contracts A. The department shall, in addition to other powers and duties
vested in it by law: 1. Protect the health of the people of the state. 13. Take all actions necessary or appropriate to ensure that bottled
water sold to the public and water used to process, store, handle, serve and transport food and drink are free from filth, disease-causing substances and organisms and unwholesome, poisonous, deleterious or other foreign substances. All state agencies and local health agencies involved with water quality shall provide to the department any assistance requested by the director to ensure that this paragraph is effectuated.
14. Enforce the state food, caustic alkali and acid laws in accordance with chapter 2, article 2 of this title, chapter 8, article 1 of this title and chapter 9, article 4 of this title, and collaborate in the enforcement of the federal food, drug and cosmetic act of 1938
36-601. Public nuisances dangerous to public health
A. The following conditions are specifically declared public nuisances dangerous to the public health:
2. Any spoiled or contaminated food or drink intended for human consumption.
3. Any restaurant, food market, bakery or other place of business or any vehicle where food is prepared, packed, processed, stored, transported, sold or served to the public that is not constantly maintained in a sanitary condition.
ADHS created A.A.C. Title 9, Chapter 8, Article 1 under that Authority to control Retail Food Safety
AKA: 2001 Arizona State Food Code
http://www.azdhs.gov/phs/oeh/rs/pdf/fc2000.pdf
ADHS delegates A.A.C. 9-8-1 to 15 County Environmental Health Departments, as the minimum standard to ensure Compliance and Enforcement
R9-8-103(A) [AZ 2001 Food Code] requires all Retail Food Establishments, except for those exempted by R9-8-102(B), to obtain a Food Establishment License
R9-8-107(A), with a few modifications [R9-8-107(B)], adopts by reference the 1999 FDA Food Code
http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode1999/default.htm
Science Based Methodology using Interventions (Chapters 1-8), based on scientific rationales (Annex 3), intended to reduce the incidence of Foodborne Illness
FDA Food Code is updated and published every two years
Conference for Food Protection reviews provisions of the Food Code and makes needed changes every year in between
To provide food safety interventions for known causes of Foodborne Illness as identified by the C.D.C.
Reduce the known causes of Foodborne Illness, referred to as Risk Factors, by requiring Active Managerial Control of those Risk Factors
54%
19%
13%
8% 6%
1
2
3
4
5
Poor Personal Hygiene (54% Viral)
Improper Holding Temps of P.H.F. and R.T.E.-P.H.F.
Inadequate Cooking (Initial cooking/reheating
Unsafe/Unapproved
Source
Contaminated Equipment/ Cross Contamination
The designation of a Person In Charge (P.I.C.) to be present during all times of Retail Food Preparation & Service
The P.I.C. must be trained in Food Safety
Must demonstrate knowledge and understanding related to:
Risk Factors associated with Food Employees & the spread of Foodborne Illness
Risk Factors associated with the Handling of P.H.F. (Potentially Hazardous Food) & the spread of Foodborne Illness
Ensure compliance with the Food Code Offer conditional employment based on Food
Employees willingness to report to the P.I.C. exposures or diagnosed illnesses related to the Top 4 Pathogens of Concern
Demonstrate Food Safety Knowledge Knowledge of Foodborne Disease prevention Train Food Employees in the requirements of the
Food Code Working knowledge of the 7 principles of Hazard
Analysis and Critical Control Point (HACCP) Establish Active Managerial Control of Risk
Factors
Poor Personal Hygiene
Improper Holding Temperatures
Cold Holding of P.H.F. (Potentially Hazardous Food)
Hot Holding of P.H.F.-R.T.E. (P.H.F.-Ready to Eat)
Cooling of P.H.F.-R.T.E.
Inadequate Cooking of PHF
Contaminated Equipment
Unsafe Source
P.H.F. Examples
Meat, Dairy, Seafood, cooked-Grains including pastas, cooked-Legumes and cooked-Tubers
R.T.E.-P.H.F.
Milk, Prepared P.H.F., Leftovers, Cut Melons, Sprouts, [Leafy Greens/sliced tomatoes: TCS]
Management’s Demonstration of Knowledge
Employee Health Controls
Controlling Hands as a Vehicle of Contamination
Time/Temperature Parameters for Controlling Pathogens
Consumer Advisory
Unpasteurized juices not allowed Raw Seed Sprouts not allowed Raw animal foods not allowed as a menu item
Raw fish, raw-marinated fish, raw Molluscan Shellfish, Steak Tartare
No partially cooked animal food allowed as a menu item Lightly cooked fish, rare meat, soft-cooked shelled eggs/unpasteurized
and meringue
Can not use Time as a Control for Raw Eggs Pasteurized egg (shell/liquid/dry) substitution in recipes calling
for raw egg Caesar Salad Hollandaise/Bearnaise sauce Mayonaise Egg nog Ice cream Egg-fortified Beverages
Top 4 Pathogens of Concern that require reporting (exposures/diagnosed illnesses) to the P.I.C.
Hepatitis A
Shigella
E. Coli 0157:H7; Enterohemorrhagic and Shigatoxin-producing
Salmonella Typhi
[Note FDA F.C. 2007 addition of Norovirus]
20 second minimum
Separate facility with Hot/Cold water delivered through a mixing type faucet
Dispensed soap
Dispensed hand towels or drying device
Signage reminding Food Employees to wash their hands
Frozen = 0°F, or less
Cold = 41°F, or less
(avoiding cross-contamination between Raw and Raw, and also Raw and RTE foods)
Hot Holding = 130°F, or higher
[FDA 140°F, or higher; changed to 135°F, or higher in 2009]
Time as a Control: 4 Hours, or less; must label with discard by time
Never cross-contaminate between raw animal products of one type to another during storage
Never cross-contaminate between raw animal products and RTE foods Wash hands, clean & disinfect/sanitize equipment, by using
wiping cloths stored in approved sanitizer solution, in between the handling of raw animal products and RTE food
Minimize Bare Hand Contact with RTE foods gloves (non-latex) tongs/utensils papers
130°F for: Raw vegetables intended for hot holding Thermally Pre-processed RTE-PHF (frozen and canned
foods) Rare beef roasts RTE-PHF Hot Holding
145°F for: Beef Pork Seafood Eggs (whole-shelled) Grains/Pastas Legumes Tubers
155°F for: Comminuted Animal Products (except for comminuted Poultry products)
Ground Beef Beef/Pork Sausage Fish
Ratites Mechanically Tenderized Meats Injected Meats Raw Eggs broken, but not prepared for immediate service Game Animals Commercially Raised
165°F for: Poultry Products/Comminuted Poultry Products (Ground Turkey, Turkey/Chicken
Sausage) Reheated RTE-PHF Leftovers Stuffed Meat, Pasta, Ratites, Fish, Poultry Stuffing containing Meat, Ratites, Fish, or Poultry Wild Game Animals Raw Animal Foods cooked in a Microwave
130°F to 70°F, or less within 2 hours
70°F to 41°F, or less within 4 hours
Cooling must be Monitored!
Techniques include:
2”, or less uncovered
Continual stirring
Use of ice-baths or “cold-sticks”
Addition of ice
Approved Chemical Sanitizer Solution Types: (Must use Test Strips!) Chlorine Solution: Unscented household bleach in
concentrations of 50ppm to 150ppm Quaternary Ammonia Compound Solution: Quats in
concentrations of 200ppm to 400ppm [must follow manufacturer instructions]
Iodine Solution: Low iodine in concentrations of 12ppm to 25ppm
High Temperature Disinfection
(Thermolables or Shatterproof Thermometer)
Must achieve surface temperature of 160°F (Therefore water temp must be 180°F)
Wiping Cloth Storage Used to wipe up food spills and to disinfect
utensils/equipment after use, and prior immediate reuse
Ware Washing (Manual)- 3 Compartment Sink Wash with warm soapy water Rinse with clean fresh water Sanitize by total emersion for a minimum of 30secs. Air Dry
Ware Washing (Mechanical) Wash with warm soapy water Rinse with clean fresh water Sanitize
Chemical Injection High Temperature Water
Air Dry
Food from unapproved sources
Uninspected Meats/Seafood
[note: School Gardens]
Food of unsound condition
Sunland Peanut Butter Recall
Date Marked (upon opening or beginning with first ingredient
Labeled (with common name)
Containerized/Wrapped
Discarded or used up within 7 days if stored properly
Golden Rule: If In Doubt, Throw It Out!
Metal Stemmed Thermometer, numerically scaled from 0°F to 220°F, and accurate within ± 2°F
Capable of being calibrated using a glass/container full of ice, and half full of water
Test Strips for Chemical Sanitizer Solutions Non-Latex food service gloves
• Hair Restraint (designed to keep hair from contacting exposed food, clean equipment, utensils and linen; and unwrapped single-service items) hats hair coverings or nets beard restraints clothing that covers body hair,
Container Full of Ice/Half Full of Water
Residential style facilities: Limited Sinks
No Separate Hand Washing Facilities No 3-Compartment Sinks No Food Preparation Sinks No Mop Sinks
Non-commercial mechanical dishwashers Home-style (non-commercial) Refrigerators Limited space with little separation of activities
Inconsistent/ Different County Rules and Regulations: Maricopa County has recently adopted the 2009 FDA Food
Code Coconino is in the process of adopting the 2009 FDA Food
Code
Addition of Norovirus as a 5th Pathogen of Concern related to Employee Health Addition of TCS (Time and Temperature Controlled for Safety) foods: leafy greens, cut
tomatoes and garlic & oil mixtures Non-allowance of Consumer Advisory for Children’s menus Consumer Notification of Major Food Allergens
Milk Egg Fish (Bass, Flounder, Cod,) Crustacean Shellfish (Crab, Lobster or Shrimp) Tree Nuts (such as Almonds, Pecans or Walnuts) Wheat Peanuts Soy
(Includes food ingredients containing any of the above; but NOT highly refined oils)
FDA has lowered the Temperature of 140°F to 135°F for the control of the following Food Safety Risk Factors Initial cooking of frozen and canned thermally pre-processed foods Hot holding of RTE-PHF Cooking of produce intended to be hot held over time Temperature Danger Zone (135°F to 41°F)
Questions?
Robert Gooch, R.S., R.E.H.S., P.H.S.II ADHS/BEDC/OEH/FSES-N.R.O. (928) 779-7182 [email protected]