New Mexico Restaurant Association Food Safety in New
- Slides: 21
New Mexico Restaurant Association Food Safety in New Mexico “What you need to know” www. nmrestaurants. org 505 -343 -9848
Housekeeping • • www. nmrestaurants. org 505 -343 -9848 Everyone is being muted. Please use the chat box to ask questions. Questions will be held until the end of the presentation. The presentation and slide deck is being recorded and will be sent to members within 48 hours. Look in your members only login on our website.
Your Hosts… Brianna Dennis Education Director Carol Wight NMRA CEO www. nmrestaurants. org 505 -343 -9848
Jurisdiction Make sure you are following the correct Food Code: • New Mexico - 2017 FDA food code – (NM has variances from the FDA food code) • Albuquerque – 2009 FDA food code • Bernalillo – 2005 food code www. nmrestaurants. org 505 -343 -9848
NMED – State www. nmrestaurants. org 505 -343 -9848
Albuquerque www. nmrestaurants. org 505 -343 -9848
Bernalillo www. nmrestaurants. org 505 -343 -9848
Be Prepared • • • Who is the PIC (Person in Charge) Employee health Good Hygienic Practices Preventing Contamination by hands Approved sources with required records Protection from Contamination • Time/ Temperature Control for Safety • Consumer Advisory • HACCP Plans and records current • Safe water • Utensils and equipment • Physical Facilities www. nmrestaurants. org 505 -343 -9848
www. nmrestaurants. org 505 -343 -9848
www. nmrestaurants. org 505 -343 -9848
www. nmrestaurants. org 505 -343 -9848
Top questions asked 1. Can employees wear jewelry? 2. How hot can food products be when storing that food product in walk-in’s or reach-in’s? 3. What do I do when employees are sick? 4. Where are sanitizer towels and buckets stored in the kitchen? 5. Should food temperature logs be taken every 2 or 4 hours? www. nmrestaurants. org 505 -343 -9848
www. nmrestaurants. org 505 -343 -9848
www. nmrestaurants. org 505 -343 -9848
Top 5 hardest topics on Manager level certification • Labeling food packaged on-site for retail sale • For Example bottled salad dressing is sold to customers for use at the home so it has required labeling. 1. 2. 3. 4. 5. 6. 7. Common name Quantity List of ingredients Lis of artificial colors and flavors Chemical preservatives Name and place of manufacturer Major allergens www. nmrestaurants. org 505 -343 -9848
Top 5 hardest topics on Manager level certification Knowing the common foodborne illness symptoms and the Big 6. Symptoms and Diarrhea 1. Vomiting 2. Fever 3. Nausea 4. Abdominal cramps 5. Jaundice Big 6 1. Shigella 2. Salmonella Typhi 3. Nontyphodial Salmonella 4. Shiga Toxin also known as E. Coli 5. Hepatitis A 6. Norovirus www. nmrestaurants. org 505 -343 -9848
Top 5 hardest topics on Manager level certification Minimum internal temperatures • 165°F – Poultry, stuffed products, dishes with previously cooked TCS ingredients. • 155°F – Ground meats, game meat, ground seafood • 145°F – whole seafood, shellfish, steak/chops, game meat • 135°F - Food from plants, including fruits, vegetables, grains (e. g. , rice, pasta), and legumes (e. g. , beans, refried beans) that will be hot-held for service • 175°F - Tea www. nmrestaurants. org 505 -343 -9848
Top 5 hardest topics on Manager level certification Active Managerial Control = Proactive plan to control a foodborne illness and the 5 common risk factors • • • Identifying risks Monitor critical activities Corrective action Management oversight Training Re-evaluation 1. 2. 3. 4. 5. Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene www. nmrestaurants. org 505 -343 -9848
Top 5 hardest topics on Manager level certification Food Safety Management Systems • Personal Hygiene program • Supplier selection and specification program • Cleaning and sanitation program • Facility design and equipment maintenance program • Food safety training program • Quality control and assurance programs • Standard operating procedures • Pest-control Program www. nmrestaurants. org 505 -343 -9848
Questions? (in the chat box) www. nmrestaurants. org 505 -343 -9848
THANK YOU! You can contacts Carol at executive@nmrestaurants. org Brianna at certification@nmrestaurants. org www. nmrestaurants. org 505 -343 -9848