A certified food protection manager training program Module

A certified food protection manager training program Module 8: Facility Design

DISCUSSION

Learning Objectives • Describe symptoms, sources, and control for Cryptosporidium, Giardia, Toxoplasma, Anisakis and Trichinosis • Explain how sanitary facilities and equipment impact food safety • Identify methods to reduce cross-contamination in flow of food

Key Terms • Parasites – microorganism that lives in or on its host and feeds at the host's expense • Back flow – a reverse flow of contaminated water into potable water • Air gap – an open space separating water from drain systems that prevents back flow

Cryptosporidium – A Parasite • Infects cells of the intestines. Infected people shed more eggs in their feces • Can be spread by contaminated water and feces • Most common on produce and fruits irrigated with contaminated water • Causes severe diarrhea, abdominal cramps, mild fever and nausea within 7 days

Giardia • Found in improperly treated water, also infected people and their feces • Can be spread by food, water, and person to person • Causes fever, diarrhea, cramps, nausea (especially bad smelling gas and diarrhea) • Onset in one week or longer

Toxoplasma Gondii • Causes Toxoplasmosis • More than 60 million people may be infected • Few have symptoms (asymptomatic), immune system prevents illness • Pregnant and immunocompromised could have serious illness • Infection through: – contaminated water or soil – fruits and vegetables – contact with cat feces (cleaning litter box)

Anisakis Simplex • Wormlike parasite found in certain fish and shellfish. • Symptoms: – Tingling in throat, coughing up worms – Stomach pain, vomiting, diarrhea – Can infect the stomach and intestines; must be surgically removed • Cook properly to kill parasites • Purchase sushi grade fish (previously frozen). Freezing will kill this parasite. • Onset 4 -6 hours, sometimes up to 7 days

Trichina Spiralis • • Causes Trichinosis Present in pork and wild game (bear) Problem when pigs fed garbage Symptoms: – nausea, abdominal pain, vomiting, diarrhea – muscle pain, fever, breathing difficulty – average symptom onset, 2 -28 days • Control: – proper cooking 145 o. F for 15 sec.

Controlling Parasites • • • Safe water supply and plumbing Products from approved suppliers Cook meats (whole cuts) to 145 o. F. Cook poultry to 165 o. F Use good personal hygiene Clean and sanitize equipment, utensils, etc. Avoid cross-contamination

Water • Safe water sources • Drinking water quality – Control chemicals and pathogens – Use public water system OR – Test nonpublic water system – Contact local regulators for details • Sufficient volume and pressure to meet peak use, including hot water • Remember the ice machine!

Plumbing • Drainage (sloped to drain, grease traps) • Sinks: – Back flow prevention – Anti-syphon, vacuum break • 1” air gap for drains • Know sewage infrastructure, septic vs sewer – Avoid cross plumbing – Flush after work is done • Only hire professionals, ask questions

Lighting Requirements • Proper lighting – 10 foot-candles at 30 inches in storage – 20 foot-candles for hand dish washing, equipment storage – 50 foot-candles for work areas • Shatter resistant and/or shielded bulbs

Vents and Electricity • Locate to minimize interference with cleaning • Minimize exposure of electric wiring and panels • Vents constructed to avoid potential contamination • Able to minimize excessive heat, steam, smoke

Sanitary Facilities and Equipment • Food preparation, display, and service areas must be cleaned regularly to maintain the facility in a sanitary condition. • Should be easy to clean and sanitize • Flooring is non-permeable, slip resistant, proper coving • Cleaning around large equipment, mobile is ideal

Ideal Construction Materials • • • Durable Impervious Smooth without cracks or seams Light color Easy to clean Heat resistant

Other Design Considerations • Map flow of food • Separate prep and separate storage • Dedicated equipment • Communication among workers

Flow of Food • The path food follows from storage to plating/service is important. • Flow should generally move from raw to service • Minimize chances that potentially contaminated ingredients, surfaces, and utensils contact prepared foods.

Separate Prep and Storage Areas • Physical distance is important – Cold and hot prep areas – Food washing, hand washing, dirty dishes… – Remember Module 3: Firefly and Salmonella • Arrange to minimize risk. Separate sections or coolers if possible. • If prep space is limited, minimize risk by timing of prep activities – Ex: cold prep, clean and sanitize, hot prep

Dedicated Equipment • Assign specific equipment for each type of food if possible • Color code to prevent mix-ups. • Employee communication is key Remember to clean and sanitize as needed

Communicate - Do the Right Thing • Employees need to communicate with each other to prevent cross-contamination • Comfortable speaking up if they see a risky situation or activity • Follow through to correct the problem Remember when we talked about food safety culture?

Buying, Building, Remodeling • Contact local health department • Review plans: – Appropriate design – Meet all requirements • Communicate with contractors • Clean before use

Case Study What Happened What Went Wrong 1993 Milwaukee, WI, ½ the population infected with a parasite Largest parasite outbreak in US history Water system contaminated with Cryptosporidium Shut down the city’s water system

Case Study What About Restaurants? Could happen on a small scale in restaurants Proper plumbing work Safe water supply Prevention • Proper plumbing • Flush restaurant water lines • Remember the ice machine • Exclude sick employees

Discussion The work environment plays an important role in food safety. How can managers influence the following to minimize food safety risks? • Condition of work areas • Flow of food, including cleaning and sanitizing • Employee work behaviors

Quiz The best procedure to reduce Anisakis in sushi products is: a) b) c) d) cook to 130 o. F store in cooler at 41 o. F for 1 week freeze product place in chlorine solution

Quiz The best procedure to reduce Anisakis in sushi products is: a) b) c) d) cook to 130 o. F store in cooler at 41 o. F for 1 week freeze product place in chlorine solution

Quiz The correct light in foot candles for a food preparation area is: a) b) c) d) 20 50 10 60

Quiz The correct light in foot candles for a food preparation area is: a) b) c) d) 20 50 10 60

Review • Cryptosporidium, Giardia, Toxoplasma, Anisakis, Trichina • Sanitary facilities and equipment – Plumbing, lighting, electric, and vents – Equipment and work areas • Flow of food