Food Protection
[Food Ordinance]

Every retail food establishment such as restaurants, grocery stores, food stands and catering services are routinely inspected for providing a safe food source to the public. Presently the Department has implemented a food safety program, "Hazard Analysis Critical Control Point" (HACCP). This program, originally developed by Pillsbury in 1959 to address food safety during manned space flights, identifies potential points along the food preparation process by emphasizing personal hygiene, temperature control, documentation and a general awareness of issues which may contribute to foodborne illness. Anticipating and preventing problems from occurring is the goal underlying a HACCP system.

The HACCP program has been utilized in nursing homes and hospitals for the last three years. Presently the environmental health staff is implementing this program into our larger food service operations where foods are prepared in bulk quantities, held over for reservice, extensively handled ingredients or have hand contact with ready to eat foods. Education -- included in these HACCP inspections are training the food service associates to be able to assess -- hazards associated with producing, processing, storing and/or preparing foods within an establishment, determination of critical control points necessary to control any identified hazards and establish procedures to monitor the critical control points.

Examples of proper handling procedures are using time and temperature as a control, ,- reviewing cooking, cooling, and reheating processes, and avoiding contamination of foods.

The single most important means of preventing the spread of infection is by frequent hand foodborne illnesses is estimated to be attributed to poor or a lack of hand washing. The practice of all individuals entering a food preparation area to wash their hands at a visible hand sink reinforces the required practice. A cooperative relationship of the food service facility and the department play an important role in the continuous procedure of safe food hand washing.

The role of using gloves has society feeling a false sense of security. Gloves have become commonly used as a barrier to the transmission of organisms from workers to food but gloves use does not replace the need for an effective hand washing program. Contamination can be transferred to the glove if hands are not clean. Once gloves are applied, the associate must not change tasks without changing gloves and washing hands before returning to handling food. The issue is not hand washing versus gloves as it has often been framed, but hand washing plus gloves for effective hand hygiene. Educating the food handling associates on the proper techniques of hand washing/glove use is critical to any food service HACCP plan.

Routine inspections document the degree of food safety concerns in a food service establishment. The enforcement approach is generally determined by the nature of the risk of the violations. Correspondence requesting compliance and conformation of the establishment's efforts result in the review and practice of safer operating procedures. Enforcement may also involve the proper destruction of food where safety issues are compromised. A general lack of effort or imminent health threat would dictate the need for an establishment to close operations.

The health department also reports any incidents or suspected foodborne illness complaints from the general public. These reports are confidential. As with enforcement, reaction regarding complaints/illness are determined by the severity of the problem.

Consultations and education materials are establishments including small groups, church organizations and temporary food vendors. Protection of the health of the consumer is still and will always be a concern. Through understanding and implementing the principles of food protection, the food service establishments and the environmental health department together can meet that challenge.