Can you Spot The Food Code Violation?

Food Facts

The use of canning as a method of food preservation dates back to 1809. Napoleon Bonaparte, desperate for a means to supply food to his troops while on long military campaigns, offered a 12,000 franc reward to anyone who could develop a method of preserving food. Nicolas Francois Appert, a confectioner, collected this reward after developing a system to apply heat to foods that were sealed in bottles by submerging them in boiling water. Although Appert did not understand how this system worked at the time, the process killed bacteria that caused food to spoil. It was not until nearly 100 years later that Louis Pasteur demonstrated the science behind this method.

Professional Development Opportunities June - August 2007

June 16-20, 2007
Association of Food and Drug Officials Annual Education Conference
Crowne Plaza Hotel
San Antonio, TX
www.afdo.org

July 8-11, 2007
International Association for Food Protection Annual Meeting
Lake Buena Vista, FL
www.foodprotection.org

July 28-August 1, 2007
Institute of Food Technologists FoodSmarts Meeting and Food Expo
Chicago, ILL
www.ift.org

August 22-24, 2007
FDA Northeast Region Annual Food Protection Seminar
Crown Plaza Hotel
Southbury, CT

This year’s agenda tentatively includes the following topics:

• Listeria at Retail Project
• Vibrio Infections
• Multi-state Salmonella Outbreak with Tomatoes
• How a Law Firm Distinguishes Between Legitimate and Illegitimate Foodborne Illness Claims
• Reduced Oxygen Packaging
• Public Health Interventions for Ill Food Workers
• Connecticut Fish Advisory Project
• Paragon Electronic Inspection System
• Commercial Refrigeration
• Produce Food Safety
• Plan Review
• Farm Wineries
• State and Federal Food Protection Program Updates
• FoodNet Update

Registration fee: $140
Rooms available at $79 per night (limited number)

For more information contact:
Tracey Weeks, MS, RS
Coordinator, Food Protection Program
CT Dept. of Public Health
MS#11 FDP, 410 Capitol Ave.
PO Box 340308
Hartford, CT 06134-0308
PH: 860/509-7297 FAX: 860/509-8071

*Save This Date*
The Food Safety Task Force will hold 2 identical sessions of its annual conference on: October 24th from 8-1pm at the J&W Providence Campus in Warwick, and October 30th from 8-1pm at the URI Bay Campus in Narragansett.

The focus will be on the new RI Food Code. All are welcome. Certified Manager Instructors are strongly encouraged to attend. Details to follow in the next issue.

Online Opportunities

Centers for Disease Control Epidemiologic Case Studies
Interactive exercises based on real-life outbreaks developed to teach epidemiologic principals. http://www2a.cdc.gov/epicasestudies/

ALERT, FDA Food Defense Awareness Initiative
www.cfsan.fda.gov/~dms/alerttoc.html

Ask the Task Force
By Linda Kender and John Rogers

Q: I am concerned about all of the recent news regarding illnesses associated with produce. What can I do to reduce the risk of becoming ill? (Edward C., Jamestown, RI)

A: The Food and Drug administration makes the following recommendations for handling fresh produce:

• Choose produce that is not bruised or damaged.
• Refrigerate or chill produce immediately after harvest or purchase.
• Wash hands with warm water and soap before and after handling fresh produce at home or at pick-your-own operations.
• Wash fresh fruits and vegetables with cool tap water. NEVER use soap or detergents. Air dry or dry with a clean paper towel.
• Scrub firm produce such as melons and cucumbers with a clean hard bristle brush under cool running tap water.
• Cut away any bruised or damaged areas with a clean knife.
• Don’t cross-contaminate. Always wash and sanitize cutting boards, counters, utensils and dishes that come in contact with raw meat, fish or poultry before using those items to prepare fresh produce.

Q: I was recently told that thawing meat on the counter was dangerous. What methods can be used to properly thaw meat? (Janice J., Pawtucket)

A: Follow the Food Code (section 3-501.13). Use only the following approved methods to thaw frozen product:

1. Under refrigeration;
2. Completely submerged under cold (less than 70F), running water; or
3. As part of an uninterrupted cooking process.

Q: A customer in my restaurant recently told my assistant manager that it is “against the law” to preset our dining room tables with eating utensils. What is the right thing to do?(Julia C., Providence)

A: According to the Rhode Island Food Code, Chapter 4-904.13, tableware may be preset if:

1. It is protected from contamination by being wrapped, covered, or inverted;
2. It is exposed and unused settings are removed when a consumer is seated; or
3. It is exposed and unused settings are not removed when a consumer is seated, and are cleaned and sanitized before further use.

Q: I hear so much about the importance of proper hand washing, especially after handling raw meat, what is the correct method?(Rachael R., Cranston)

A: According to the Rhode Island Food Code, Chapter 4-904.13, tableware may be preset if:

1. Rinse hands with warm running water.
2. Apply cleaning compound and rub hands vigorously for 10 to 15 seconds, paying close attention to the area under the fingernails and between the fingers.
3. Thoroughly rinse under clean, running warm water.
4. Immediately following the cleaning with thorough drying using paper towels, a heated-air drying device, or a continuous towel system that supplies each user with a clean towel.

Consumer Corner: Summer Food Safety
By Kimberly Langello

With the official start of summer just around the corner, it’s time to consider some summertime food safety tips. Once the weather warms, barbecue grills roll out from their winter hibernation, parties are planned, and picnics alfresco are all the rage. But wait…to protect you and your guests from foodborne illness, it is important to practice safe food handling techniques when cooking and dining outdoors. The following guidelines will help ensure a pleasant and healthy summer season.

Summertime Food Safety Tips:

• When shopping, plan to drive directly home after leaving the supermarket. With the warmer weather, you want to get perishable food out of the car as soon as possible and into the refrigerator or freezer.
• Keep food cold when transporting it to another location. An insulated cooler with ice or ice packs can be used to keep food safely at 40 degrees F or below.
• Be sure to keep hands and utensils clean when preparing and eating food. Hands should always be washed before and after handling food.
• When picnicking, determine if potable (safe drinking) water is available. If not, bring in water for food preparation and cleaning.
• Completely thaw meat and poultry before grilling so that it cooks more evenly.
• Marinate food in the refrigerator and not on the counter. Do not reuse marinade that had raw meat or poultry in it.
• Cook foods thoroughly according to the following USDA recommended minimal safe temperatures:
  
  

  Product	poultry	Hamburgers, beef	Beef, veal and lamb (steaks, roasts, and chops)	Pork	Fish
  Temp. (Degrees F)	165	160	Medium rare: 145 Medium: 160	160	145

  
  
• Keep hot food hot at a temperature of 140 degrees F or above until served. Cooked meats from the grill can be placed to the side of the grill rack. The USDA also recommends placing the cooked meat in an oven or other warming device set to approximately 200 degrees F to keep it hot.
• When taking food off the grill, don’t put it on the same plate that held the raw poultry or meat. Raw juices could contaminate the cooked food.
• Keep cold food cold by keeping coolers out of the sun and stored in the shade. Don’t open the lid to often as that lets warm air in and cold air out.
• Don't let perishable food sit out longer than 2 hours. Food should not sit out for more than 1 hour in temperatures above 90°F.
• When smoking meats or pit roasting, the only way to ensure meat’s safety and doneness is to use a food thermometer.

For more information on summertime food safety visit www.foodsafety.gov or call the URI Food Safety and Gardening Hotline at 1-800-448-1011 9am to 2pm Monday- Thursday.

Shellfish Purchasing and Handling Guidelines
By John Mullen, Shellfish Program Coordinator, R.I. Department of Health

During the summer months there is an increase in the consumption of shellfish. The RI Department of Health recommends the following purchasing and handling guidelines are for shellfish.

Shellfish should: Have shells that are clean, not broken and close tightly when tapped. Be stored below 41 degrees F.

Shellfish should Not: Have strong off-odors. Be stored in water. This could result in the concentration of contaminants.

*The Rhode Island Department of Health advises against eating raw or undercooked shellfish*. For more information on seafood safety visit the Office of Food Protection, Shellfish inspection program website

Update, Continued From Page 1

A review of 2006 lab confirmed illnesses reveals that over 80% of bacterial illnesses are due to salmonella and campylobacter. Both of these bacteria are associated with poultry and eggs. Nationally, there is also an association between eating chicken out at restaurants and illness due to campylobacter. Both illnesses are preventable by cooking poultry to 165ºF. Eggs must be cooked to 145ºF if cooked for immediate service and 155ºF if prepared for hot holding. It is also important to avoid cross contamination by thoroughly cleaning and sanitizing any surfaces of equipment that contact raw poultry and eggs before further use. Pasteurized eggs should be used in dishes where eggs may not be thoroughly cooked, such as hollandaise sauce or homemade mayonnaise. Contaminated pet/animal feed A nationwide recall of many pet foods began in March 2007 as a result of illnesses and deaths in cats and dogs. The Food and Drug Administration (FDA) attributed pet illnessesand deaths to recalled pet food made using a product labeled as wheat gluten, which was found to contain melamine, a component of fertilizers and plastics. The FDA has traced the source of the wheat gluten to suppliers in China. Melamine has no approved use in human or animal food in the United States

The RI Dept. of Health, Office of Food Protection is pleased to welcome Lori Motta to their inspection team.

It was determined that byproducts from pet food manufactured with the contaminated wheat gluten imported from China were used in chicken feed on some farms in the state of Indiana, swine feed purchased by pork producers in several states and Canadian-made meal imported into the United States for farm raised fish.

Scientists from five federal agencies conducted a Safety/Risk Assessment and determined there is very low risk to humans from eating pork, chicken and eggs from animals fed feed supplemented with pet food scraps that contained melamine and related compounds. Fish samples are to be screened for signs of melamine according to David Acheson, the FDA’s assistant commissioner for food protection, who indicated that the level of contamination is expected to be too low to pose any danger to human health. The investigation is ongoing and we will continue to monitor the situation closely to determine if there is any potential human health risk.

This investigation reveals the hazards associated with buying from the lowest bidder without knowing the source or testing the product. Buying from an unknown or unapproved source is “risky business”.

Task Force Member Spotlight
By: Tom Nerney

Each Newsletter issue will recognize a member of the Rhode Island Food Safety Task Force. In this issue we are pleased to introduce Susan M. Wallace, MS.

Susan Wallace attended the University of New Hampshire, where she earned a Bachelor of Science degree. She later went on to earn a Master of Science degree in Food Science and Nutrition from the University of Rhode Island Graduate School. In 1976, Susan began her career in state service when she accepted a position as a Clinical Dietitian at the Dr. Joseph Ladd Center. By 1992, she was the Director of Food and Nutrition Services, responsible for as many as five hundred clients. Susan left the Ladd Center that year to work at the R.I. Department of Health, Office of Facilities Regulation, as a Public Health Nutritionist. In this capacity, Susan was responsible for surveying long term care facilities to determine compliance with state and federal regulations.

For the past seven years, Susan has worked as the Compliance Evaluation and Standardization Officer for the Department of Health in the Office of Food Protection. In 1999, the U.S. Food and Drug Administration certified Susan as an Inspection/Training Officer. Her responsibilities include training and standardizing retail food inspectors, evaluating and improving the retail inspection program, and developing policy and regulations for the Office of Food Protection.

While writing this article, Susan informed me that she accepted a position with Johnson and Wales University as the Executive Director of Food Safety for their four university campuses. On behalf of the Rhode Island Food Safety Task Force and the Rhode Island Department of Health, I would like to thank Susan for her 31 plus years of dedicated service to the residents of Rhode Island. We wish her luck on her new endeavor, which commences on August 1st. Although the loss of Susan’s significant contributions to the R.I. food safety community will be felt, it is reassuring to know that she will be contributing towards producing a new generation of food service professionals well versed in food safety. We hope that she continues to provide input to the Food Safety Task Force when time permits.

Task Force Welcomes 4 New Members

Since the publication of the last issue of this newsletter, four new food safety professionals have volunteered their services as members of the Rhode Island Food Safety Task Force. The new members are:

• Mandy Crow, Facilities and Foodservice Director, SSTAR of RI, Inc.
• Matthew J. Leone, TSgt, RI Air National Guard.
• Susan Maiocchi, Director of Technical Services, Autocrat Premium Coffee & Syrup.
• Linda Munch, Culinary Arts Teacher, Chariho Voc-Tech.

The task force is fortunate to have such high qualified and accomplished individuals join their ranks.

If you are interested in joining the Task Force, please send an email to Martha Patnoad at: foodsafe@etal.uri.edu

Food Safety Information Survey Results

The Task Force conducted a survey in the previous issue as part of an effort to improve services provided to the food safety community. Scores of respondents provided the following results:

1. Where do you look to find current food safety information (Check all that apply)?
   • 69.7% the Internet
   • 75.8% professional newsletters
   • 39.4% textbooks
   • 54.6% established curricula
   • 45.5% participating in professional development activities
   • 24.2% other professionals, please describe:
   
   
2. What method of obtaining good food safety information best meets your needs, taking into consideration your schedule, your organization, and financial support for professional improvement activities that are available to you?
   • 56.7% professional newsletters
   • 43.3% attendance at professional meetings
   • 
     If you checked professional meetings, what topics would you like to see presented at a food safety annual conference (Check all that apply)?
     • 93.3% state and national regulations
     • 100% current food safety issues
     • 60.0% sources for food safety curriculum materials
     • 86.7% information on foodborne illness outbreaks
     • 6.7% other, please describe:
   • 
     If you checked professional meetings, what time of day fits best into your schedule for a food safety annual conference (Check all that apply)?
     • 73.3% morning (8am to 12 noon)
     • 26.7% early afternoon (12 noon to 3pm)
     • 33.3% late afternoon (3-6pm)
     • 0.0% evening (after 6pm)
   • 
     If you checked newsletters what types of information would you like to see included in a newsletter?
     • 85.0% state and national regulations
     • 90.0% current food safety issues
     • 70.0% sources for food safety curriculum materials
     • 85.0% information on foodborne illness outbreaks
     • 15.0% other, please describe
   
   
3. What is your profession? (Check all that apply)
   • 10.0% dietitian
   • 33.3% foodservice manager
   • 3.3% school foodservice director
   • 13.3% family and consumer sciences teacher
   • 10.0% culinary arts teacher
   • 13.3% food safety manager certification instructor
   • 0.0% school nurse teacher
   • 13.3% quality control/ assurance manager
   • 6.7% food safety educator/consultant
   • 36.7% other, please describe
   
   
4. How would you prefer to receive this newsletter?
   • 83.3% electronically
   • 16.7% through the mail