INTRODUCTION West Virginia Industrial Home for Youth Salem

INTRODUCTION West Virginia Industrial Home for Youth Salem, WV Average Daily Resident Count (2008)160 Maximum Security (Hardware Secure) Total of approx. 40 Acres 1

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 2

The West Virginia Division of Juvenile Services 3

FOODBORNE ILLNESS • 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. 4

FOODBORNE ILLNESS • 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. 5

CONTRIBUTING FACTORS FOODBORNE ILLNESS Bacterial, Viral, Chemical, & Parasitic • • • Improper Holding Temps Poor Personal Hygiene Contaminated Equipment Other Inadequate Cooking Unsafe Source 36. 9% 19. 3% 15. 7% 11. 1% 10. 8% 6. 0% CDC Data for 1993 -97 6

CONTRIBUTING FACTORS BACTERIAL FOODBORNE ILLNESS Salmonella, B. Cereus, Shigella, Campylobacter, E. Coli, C. Perfringens, etc. • • • Improper Holding Temps Inadequate Cooking Poor Personal Hygiene Contaminated Equipment Other Unsafe Source 33. 0% 19. 5% 15. 3% 14. 2% 10. 9% 6. 9% CDC Data for 1993 -97 7

CONTRIBUTING FACTORS VIRAL FOODBORNE ILLNESS Hepatitis A, Norwalk, etc. 1. 2. 3. 4. 5. 6. Poor Personal Hygiene Unsafe Source Inadequate Cooking Improper Holding Temps Other Contaminated Equipment 53. 0% 18. 3% 12. 2% 6. 1% 4. 0% CDC Data for 1993 -97 8

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 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) 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 10

HANDWASHING PROCEDURES • 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. 11

WHEN TO WASH HANDS • • • 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 12

WHERE TO WASH HANDS • 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 13

FOOD SAFETY IS IN YOUR HANDS Handwashing is Important in Preventing FBI Food 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 Improper or Lack of Handwashing Causes 30% of All FBI Going to the Restroom 14

FINGERNAILS, JEWELRY Nails trimmed, filed, maintained. Edges cleanable, not rough. No jewelry on hands or arms except plain ring such as wedding band. 15

FINGERNAILS No fingernail polish or artificial fingernails when working with exposed food unless wearing intact gloves in good repair 16

EATING AND DRINKING Only in designated areas. Exception: 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 17

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! 18

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 DAIRY Cooked 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 MELONS Tofu Raw Seed Sprouts Cut Melons Garlic in Oil Etc. 19

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! 20

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 Infrared 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 thermometer to register and record the temperature Thermocouple • 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 – Digital Thermometer date and time is labeled on each tray. • The Industrial Hone, alone, prepares approximately 16, 200 meals a month 21

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! 22

HAIR RESTRAINTS 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. 23

Gloves Single-use gloves: – Use for only one task – Use for no other purpose – Discard when damaged, soiled, or when interruptions occur in operation Slash-resistant gloves - Use for foods that will be cooked, or cover with single-use glove for readyto-eat foods. Cloth gloves – Only for foods that will be cooked. Hand washing still required and necessary to prevent food contamination. 24

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! 25

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 26

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 27

WIPING CLOTHS • 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 28

CROSS-CONTAMINATION Avoid the Risk Incorrect Correct Use Separate Cutting Boards for Raw Meats & Cooked or Ready-to-Eat Foods 29

In-Use Utensil Storage 30

IN-USE STORAGE UTENSIL • 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 31

SAFELY HOLD HOT & COLD FOODS Cold Foods Must be Maintained at an Internal Temperature of 41 F 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 135 F 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 32

COOL FOODS QUICKLY & SAFELY 2 Stage Cooling is Required Cooked potentially hazardous foods need to move quickly through the temperature danger zone to limit microbial growth: • Stage 1 : 135 F - 70 F in 2 hours • Stage 2: 70 F - 41 F in next 4 hours • Or within 4 hours if food is prepared using ingredients normally stored at room temperature Improper Cooling is the Leading Cause of FBI! 33

COOL FOODS QUICKLY & SAFELY 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 41 F, refrigerate immediately Improper Cooling is the Leading Cause of FBI! 34

COOL FOODS QUICKLY & SAFELY 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 Add ice directly to the product as an ingredient Hints: 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 Improper Cooling is the Leading Cause of FBI! 35

Proper Methods for Washing Fruits and Vegetables The following is the correct procedure for washing fruits and vegetables: 1 -Wash hands using the proper procedure 2 -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. 36

Proper Methods for Washing Fruits and Vegetables continued…. 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 areas 7 -Label, date, and refrigerate fresh cut items 8 -Serve cut melons within 7 days if held at 41 degrees Fahrenheit or below 9 -Do not serve raw seed sprouts to highly susceptible populations 37

CLEANING & SANITIZING Manual Warewashing Steps: 1. 2. Wash: • Clean and sanitize sinks and drain boards • Pre-soak/pre-rinse all eating utensils and equipment • Use hot soapy water Rinse: • 3. 4. Use clean hot water Sanitize: • Use 50 -200 ppm chlorine; mix with cool water or • 200 ppm quaternary ammonia; mix with 75 F water • Immersion time is 60 seconds • Air dry utensils and equipment • Use appropriate test strips to check concentration Air Dry Making 100 PPM Chlorine Solution is as Easy as 1 -2 -3 (1 ounce bleach to 3 gallons water) 38

CLEANING & SANITIZING Mechanical Dishmachines: (Pre-rinse before loading any machine) HIGH TEMPERATURE: 1. 2. Wash Temperature: • Single tank, stationary rack, dual temperature machine… 150 F • Single tank, conveyor machine… 160 F Hot Water Sanitization: • 180 F at manifold • 160 F 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 Making 100 PPM Chlorine Solution is as Easy as 1 -2 -3 (1 ounce bleach to 3 gallons water) 39

EXTRA PRECAUTIONS 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 Making 100 PPM Chlorine Solution is as Easy as 1 -2 -3 (1 ounce bleach to 3 gallons water) 40

A 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 41

A SAFE & CLEAN FACILITY HAZARD CHEMICAL CABINET W/ LOCK TOXIC MATERIALS These Items Can Be Poisonous Or Toxic If Ingested • Detergents NEVER store chemicals ABOVE sinks. ALWAYS store BELOW. • Sanitizers • Polishes & Cleaners • Insecticides • Rodenticides • First Aid Supplies & Personal Medication Storage, Labeling & Use • Store separately from foods & food-contact surfaces Incorrect • Never store above foods or food surfaces • Label all toxins • Use only approved chemical in food areas Correct 42

CORRECTIVE ACTIONS RISK FACTOR Approved Source/Sound Condition • Food from unapproved source/unsound condition Hand Washing • Food employee observed not washing hands at appropriate time Cold Holding • Potentially hazardous food held above 41 F MORE than 4 hours • Potentially hazardous food held above 41 F LESS than 4 hours Cooking • Potentially hazardous food is undercooked Hot Holding • Potentially hazardous food held below 135 F MORE than 2 hours • Potentially hazardous food held below 135 F LESS than 4 hours CORRECTIVE ACTION • Discard/Reject/Return • Employee should be instructed when and where to wash hands • Discard • Use immediately or cool rapidly • Continue cooking to proper temperature • Discard • Rapidly reheat, 165 F in LESS than 2 hours or discard 2 -Stage Cooling Process • Use alternative cooling method • Potentially hazardous food cooled from 135 F to 70 F in MORE than 2 hours • Use alternative cooling method or discard. Discard if • Potentially hazardous food cooled from 70 F to 41 F total cooling time is more than 6 hours in MORE than 4 hours Reheating • Potentially hazardous food is improperly reheated • Use direct reheating method to achieve 165 F immediately or discard Food Safety is YOUR Responsibility! 43

IDENTIFYING COMMON FOODBORNE ILLNESSES Causative Pathogen Incubation Time 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. Shiga Toxin-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 crosscontamination. 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, fruit juices, milk products, vegetables, any food that will not receive a further heat treatment Obtain shellfish from approved sources. Prevent crosscontamination 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 hours Virus 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, warmedover foods; often from infected foodhandlerscuts, 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 crosscontamination. 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 &44 foods. Control flies. No bare hand contact.

Overview • • • -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 45