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5 most common risk factors responsible for foodborne illness

purchasing food from unsafe sources, failing to cook food adequately, holding food at improper temperatures, using contaminated equipment, practicing poor personal hygiene

# of steps for using active managerial control

4 steps

Active managerial control step 1

consider the 5 risk factors as they apply throughout the flow of food and identify any issues that could impact food safety

Active managerial control step 2

develop policies and procedures that address the issues that were identified

Active managerial control step 3

regularly monitor the policies and procedures that have been developed

Active managerial control step 4

Verify that the policies and procedures you have established are actually controlling the risk factors

Internal sources

records, temperature logs, and self inspections

External sources

health inspection records, customer comments, and quality assurance audits

5 ways to control risks

demonstration of knowledge, staff health control, controlling hands as a vehicle of contamination, time and temperature parameters for controlling pathogens, consumer advisory

Demonstration of knowledge

manager must show knowledge of what to do to keep food safe (knowing the illnesses that foodborne pathogens cause)

Staff health control

policies and procedures in place to ensure employees are practicing proper personal hygiene (exclusion and restriction criteria)

Controlling hands as a vehicle of contamination

help prevent cross-contamination from hands to food (using tongs for ready-to-eat foods)

Time and temperature parameters for controlling pathogens

keeping food out of the temperature danger zone (following correct cooling procedures)

Consumer advisory

notices provided to customers about the risks of raw or undercooked food (notification on the menu)

Successful crisis management program # of parts

3 parts

Successful crisis management program parts consist of

preparation, response, recovery

Emergency contact list posted where

by phones

Emergency contact list includes names and numbers of who

crisis management team members, media spokesperson, management/headquarters personnel, outside resources: police, fire, health departments, testing labs, subject matter experts

Crisis kit located where

in an accessible place, such as a manager's or chef's office

Preparing for a crisis consists of doing what

assemble emergency contact list, develop crisis communication plan and assign and train spokesperson to handle media relations, assemble crisis kit for the establishment enclosing the plan's materials

Foodborne illness incident form consists of what information

when and what customer ate at the establishment, when customer first became ill, what the symptoms were, and how long the customer experienced them, when and where the customer sought medical attention, what the diagnosis was, and treatment received, what other food was eaten by the customer

Power outage preparation consists of what

arrange access to an electrical generator and a refrigerated truck, prepare menu with items that do not require cooking, have emergency contact information for the utility company, garbage service, ice supplier, etc.

If refrigeration equipment stops working, how do you respond

write down time of the power outage, check and record food temperatures periodically, keep refrigerator and freezer doors closed, pack PHF in ice bought from an approved, reputable supplier

If ventilation hoods or fans stop working, how do you respond

stop all cooking

If hot-holding equipment stops working, how do you respond

write down time of the power outage, throw out all PHF held below 135 F for more than 4 hours

If the power outage was less than 4 hours, what can be done with PHF hot-held foods

it can be reheated

Water service interruption preparation

prepare menu items that require little or no water, keep supply of single use items, have emergency contact information for local regulatory authority, plumber, and water department, work with local regulatory authority to develop an emergency handwashing procedure that can be used during water service interruptions

If hands cannot be washed, how do you respond

do not touch ready-to-eat food with bare hands

If toilets do not flush, how do you respond

stop operations if toilet facilities are not available

If drinking water is not available or is contaminated, how do you respond

use bottled water, keep water in a covered, sanitized container during hauling or storage

If food items that require water during preparation cannot be made, how do you respond

throw out any ready-to-eat food made with water before the contamination was discovered, use bottled or boiled water for ready-to-eat food

If water is not available for food preparation and cooking, how do you respond

use prewashed packaged produce, frozen or canned fruit and vegetables, thaw food only in refrigerator, microwave, or as part of the cooking process

If ice cannot be made, how do you respond

stop making ice, throw out existing ice

If equipment, utensils, and facility cannot be clean or sanitized, how do you respond

use single use items

If beverages made with water cannot be prepared, how do you respond

stop using the drink machines that require water, such as the auto-fill coffee maker, instant hot-water heater, etc.

Water service interruption recovery

clean and sanitize equipment with water-line connections such as spray misters, coffee or tea urns, and ice machines, flush water lines as required by local regulatory authority

Fire preparation

post fire department phone number by each phone

If fire occurs, how do you respond

stop operations if food can no longer be safely prepared, block off areas, equipment, utensils, and other items affected by fire

Fire recovery

hire a janitorial service specializing in areas exposed to fires, check water lines

Check water lines after a fire

use of fire hoses may have lowered water pressure in the area and could cause backflow and water contamination

Flood preparation

have a plan to monitor and maintain flood-control equipment (plumbing, storm drains, sump pumps, etc.), keep a supply of bottled water

If a flood affects or damages food, utensils, etc, how do you respond

stop all operations

If the flood is the result of a sewage backup in the food preparation area, how do you respond

close the affected area immediately

Flood recovery

hire a janitorial service specializing in cleaning areas exposed to floods

Assistance with any investigation may be obtained from

the nearest occupational health/preventive medicine department at a naval hospital/clinic or NAVENPVNTMEDU by telephone or message request

Outbreaks should be reported to

the local city or county health departments

Who may the local city/county health departments contact in the case of communicable disease outbreaks

the CDC

What provides excellent guidelines for conducting an investigation

Procedures to Investigate Foodborne Illness, a publication of the International Association of Milk, Food and Environmental Sanitarians, Inc

Information about the appropriate agencies to be contacted in the event of a foodborne illness outbreak may be found at

the CDC website, the WHO website, in the FDA Food Code, and in TB MED 530

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