By Johnny Diloné, P.I.O., CPM / Bulletin Editor     

New Year’s Eve and New Year’s Day belong to college football, with two semifinal games and four other top bowl games continuing a wonderful tradition.

Fans, including many who are new to the sport, enjoy it. The first College Football Playoff semifinals and national championship are among the most-viewed programs in cable television history and they’re attended by thousands of people from across the country. This time, Arizona will be hosting different events and the big game on January 11 at the University of Phoenix Stadium.

You and your business can be part of the history and the win!

By Bryan Hare, M.M., R.S. 

As the CFP approaches and  thousands of individuals  converge in the State to attend it or one of the many other events that will be happening, are your current food service operations adequate? Do you need to expand your operation? Whether it is determining the amount of dry food storage, cold food storage, transportation of food, garbage/ waste pick-up or even code requirements, now is the time to begin planning for these needs and any others.

An increase in customers may change the operational needs of your business so as manager you should consider your establishment’s operational capacity (i.e. do we have what we need to operate during our peak demand?)

Please visit our website at the following link to obtain other valuable information.

ESD.Maricopa.gov 

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By Eric Carlson, REHS/RS, M.S.

Big public events often attract large amounts of people and the customer demand for food is equally great. This high customer demand often forces food establishments to prepare commonly used ingredients well in advance of the actual meal to ensure customers are served in a timely manner.  However, this advance prep must to be done properly to ensure that the food served to customers is safe for consumption.  This advance prep and storage must be done at a permitted food establishment.

This unusually high customer demand sometimes results in food establishments trying new technologies to meet this need. Vacuum packaging of raw, partially cooked or fully cooked foods, as well as other types of reduced oxygen packaging (ROP) has been used to meet  advance prep and storage needs. These modern technologies have many benefits, but for operators without the proper training and experience, serious health hazards can occur. For this reason and others, these specialized processes usually require formal variance or HACCP Plan approval from the Maricopa County Environmental Services Department. For those fixed establishments that have been previously approved for ROP, this approval does not grant offsite storage and usage. Contact MCESD at (602) 506-6972 for clarification or if you wish to submit a variance application for a specialized process.  

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By Starletta Brown, Mobile Food/Special Events Supervisor 

The 2016 national College Football Playoffs (CFP) will be a very festive and exciting time for the residents of Maricopa County and those visiting the valley from all over the United States. Many special events will be taking place during CFP weekend and it is important that anyone interested in providing food to the public know the following facts:

• Food vendors are required to obtain a permit to operate from the Department.
• The Maricopa County Special Events and Mobile Food Program is responsible for ensuring food vendors obtain any required permits and operate in compliance with food safety standards.
• All permitted food vendors must prepare food at a permitted restaurant or commissary - no homemade food is allowed.
• Vendors selling only commercially packaged, non-potentially hazardous foods (i.e. candy, bottled water and soda) are not required to obtain a permit.

Please visit the following sites for more information:

Special Events Program Information

Mobile Food Program

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By David Morales, RS/REHS, CPM, CPO

The National College Football Playoff (CFP) is looming in the Phoenix area’s horizon come8-10, 2016. The last thing to be concerned about while enjoying the festivities and its abundance of finger foods and beverages during and the day after the big game is foodborne illness. Norovirus accounts for more foodborne illness in the United States than E. coli and salmonella combined. It lives on doorknobs, handrails, and even soft surfaces like couches and carpets. And it is sickening more people than ever.

Norovirus is a very contagious virus. You can get norovirus from an infected person, contaminated food or water, or by touching contaminated surfaces. The virus causes your stomach or intestines or both to get inflamed (acute gastroenteritis). This leads you to have stomach pain, nausea, and diarrhea and to throw up. It can live in the open for weeks and possibly months, and it is resistant to hand sanitizers when not used in combination with proper handwashing. Just a very small amount - as few as 18 viral particles - of norovirus on your food or your hands can make you sick.

Most viruses are encased by a moist encasing (usually referred to as an envelope), which has a couple of vulnerabilities. First, it dries out when exposed to the elements, and dies almost immediately outside of a host. In addition, alcohol-based sanitizers easily penetrate the envelope of a virus and destroy it. Norovirus has a protein shell with no such weaknesses.

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By Susie Sid, REHS/RS, CPM, CPO

The use of food from numerous unlicensed sources is a growing and concerning problem. 

Dr. Sibelius in a FDA Briefing on the Food Safety Modernization Act said “for too long our efforts to ensure the food we eat is safe haven’t kept pace with the supply food chain that has grown increasingly more complex and now stretches around the world.”

It is estimated 1/6 of our food supplied is imported from more than 150 countries, including 1/5 of fresh vegetables, ½ of the fresh fruit and 80% of our seafood.

The result, as Dr. Sebelius warned, is that the average number of outbreaks from contaminated produce and other foods have grown from 100 a year in the 1990’s to nearly 350 cases a year.

Today one out of six Americans gets sick from foodborne illness each year with 128,000 people ending up in the hospital and 3000 people dying every year.

Some estimate the annual cost of foodborne illness in terms of pain and suffering, reduced productivity, and medical costs are estimated to be $10 - $83 billion dollars.

When planning the acquisition of food items for your business during CFP, it is important to remember that the integrity of the food supply must be upheld in order to prevent food borne illness outbreaks.  You don’t want to risk it!

Keep the yellow flag out of your field!

For more information regarding unapproved sources and compliance Link to:

MCESD Code Compliance (References for Produce)

MCESD Code Compliance (FDA Food Code 2009: Annex 3 - Public Health Reasons / Administrative Guidelines - Chapter 3, Food)

FDA-Recall

FDA-Import Alerts for a Country/Area

CDC-Centers for Disease Control

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By Tim Hurst, M.P.H., REHS, R.S.

Two of the Center for Disease Control’s leading causes for foodborne illness outbreaks are improper temperature control of potentially hazardous foods or Time Temperature Control for Food Safety Food (TCS), and contaminated foods. These factors become an even greater concern when foods are being prepared at one location and transported to another location for service such as with a catering type of operation. Additionally, the food is likely to be served to a large group of individuals heightening the risk of a foodborne illness outbreak if the food is improperly handled.

When transporting food to an event there are additional concerns that are easy to overlook if not addressed. For example, placing a container of salad under raw meat could lead to cross contamination and an outbreak resulting in costly litigation for your business. Below is a list of points to consider when transporting foods:

·         Do I have the means to properly transport the food either hot or cold and maintain it out of the temperature danger zone?

·         Do I have the means to maintain proper temperatures on site and reheat the foods if necessary?

·         Can my employees clean their hands properly prior to working with foods and do they have the necessary utensils or gloves to prevent any bare-hand contact with ready-to-eat foods?

·         Is my transport vehicle or trailer easily cleanable without any carpet or cloth that could gather contaminates that could adulterate the food?

·         Are the vehicles or trailers clean of any potential contaminants that may enter the food prior to being used for transport?

·         Am I storing my foods in such a manner as to prevent potential cross contamination during the transport process? All foods should be stored in the following order bottom to top: raw poultry, beef, seafood, eggs, and any ready-to-eat items including uncut or unwashed produce. If possible, these items should be stored in separate areas of the transport vehicle or trailer.

·         Will my food be protected from environmental contaminates including pests?

·         Are my staff trained on proper loading and unloading procedures that prevent contamination and augment proper temperature control of my food products?

·         Who is monitoring the transport of my food?

·         Is my food secure from potential tampering?

·         Please read the information on the U.S. Food and Drug Administration’s information on food defense and awareness’s ALERT program.

As one can see, the unanimous answer to all of the above questions should be a resounding “yes.” 

Proper temperature control and foods from approved reputable sources are two of the most important aspects of food safety. As a permitted vendor with Maricopa County, you are required to maintain any potentially hazardous or Time Temperature Control for Food Safety Food (TCS)out of the temperature danger zone of 41 Deg. F. to 135 Deg. F. at all times with the exception of food products that are in an active preparation process. Additionally, all food products must be from approved vendors that meet the requirements of Chapter 8 of the Maricopa County Environmental Health Code section 3-201.11 that addresses food sources. The Department frequently finds vendors transporting TCS foods in the temperature danger zone (41 Deg. F. to 135 Deg. F.) and the food often gets discarded resulting in a loss of revenue to the operator. Finally, one of the most important and often overlooked times to inspect your food for proper temperature control and condition is at the point of delivery. No operator should accept any food that is either out of temperature, has originated from a questionable source, or has possibly been mishandled.

Part of the mission of the Maricopa County Environmental Services Department is to assist businesses in providing safe food to the people and guests of Maricopa County so they may enjoy living in a healthy and safe community. Additionally, the Department wants to foster the development of safe food service businesses and this can only be accomplished through a strong partnership with industry towards this common goal.

References: Guidance for Industry Sanitary Transportation of Food.

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By Michael LaGrow, REHS/RS, CPM 

Everyone loves the aroma of food grilled outside.  Outdoor food operations may include the cooking, grilling, roasting, limited hot/cold holding of prepared foods, or the limited service of foods outside a permitted food establishment. Outdoor food service brings unique hazards to food safety that are not usually found with indoor kitchens, as such, review of the food process and food establishment becomes necessary. Once the kitchen is pulled outdoors, the protection of an enclosed kitchen is gone and environmental contamination from dust, debris and pests become a serious concern. These hazards must be controlled or prevented before the Department will approve outdoor food service. Outdoor food service operations must be conducted in conjunction with the establishment that holds an issued food service permit and a variance (formal written Department approval).  If associated with an event, a Mobile Food Establishment permit may be an option.  To find out more see the links below or contact the Department. 

Outdoor Food Service Variances

Special Events

Mobile Food

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By

Vas Hofer

REHS/RS, CPM

Food security should always be a cause of concern; as such, it is vital that awareness is raised on this issue.  Intentional acts of contamination impact not only public health, but also have economic and psychological implications.  According to the World Health Organization, “Food is the most vulnerable to intentional contamination by debilitating or lethal agents. The diversity of sources of foods, including the global market, makes prevention difficult, if not impossible. In fact, food offers the perfect vehicle for large-scale terrorist attacks.”  Potential sources of contamination include biological, chemical, and radiological hazards.  As a manager, it is important to plan for the possibility of an intentional malicious act by raising awareness to the issue and having security measures in place.  Strategies should include the following:

·         Know who should and should not be on premises

·         Restrict access to secure areas

·         Train staff in food security procedures

·         Be aware of unusual behavior

·         Inspect shipments for tampering

·         Be aware of suspicious items

·         Secure the physical facility

·         Ensure chemicals are stored properly and accounted for

·         Monitor condiment/buffet stations/etc.

In an effort to increase awareness, it is recommended that the following resources be reviewed:

See Something, Say Something Campaign

Employees First

Guidance For Industry: Retail Food Stores and Food Service Establishments: Food Security Preventive Measures Guidance

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By

Vas Hofer

REHS/RS, CPM

The best way to protect your business, your staff, and your customers is to plan for the unexpected.   Emergencies at food establishments may include any of the following imminent health hazards: fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary condition, or other circumstance that may endanger public health.  In accordance with the FDA food code, a permit holder shall immediately discontinue operations and notify the Department if an imminent health hazard may exist and furthermore shall obtain approval from the Department before resuming operations.

Please review the document below to aid you in your planning efforts:

Emergency Action Plan for Retail Food Establishments

Please contact the Department if you have any questions as you develop your plan so you can take a proactive approach rather than a reactive approach should an emergency occur.

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By Bianca Arriaga

Speak Spanish or Chinese?  We have assistance for you!  Did you know that there are cultural language liaisons that are part of the Environmental Services Department who can assist you in Spanish and Chinese?  Environmental Services Department strides to keep the public at large safe.  We want to work with you to help achieve this GOAL. 

The field of applying for a permit, understanding standard operating procedures and even getting your questions addressed can be overwhelming, especially when language and cultural challenges may be present.  A language liaison can help guide you through the process in the event you have concerns that come up along the way.  Liaisons can provide handouts for you and your employees, and provide explanations regarding procedural steps.  We can provide logs and general information for you as well.  We are available for phone calls for both you and your inspector in the event that any language assistance would be beneficial for you.  For questions or concerns please call (602) 506-3408.

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By Alyssa Spradley  

Whether it’s for the big game or any other special occasion, when planning an event, ensure that the plan includes adequate toilet facilities for your guests.  The County Environmental Health Code requires a minimum of 1 toilet per 100 persons in attendance.  Toilets may be water-flushed or chemical type, and must be located within 200 feet of the gathering.

Owners of chemical toilets, temporary toilet facilities and waste holding tanks must have a permit from the Environmental Services Department.  The Department makes random inspections of these facilities to ensure that the owners are complying with permit requirements to maintain the facilities in a clean and sanitary manner.  Make your plan for placement of the facilities to allow unobstructed access for servicing equipment to remove waste during the event.

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By Rosie Baldonado, Complaint Line/Data Center Staff Supervisor 

‘No hot water?’  ‘Bed bugs in the hotel room?’ ‘Unsanitary conditions in the kitchen’?  Or how about: ‘Vendors with no permits?’  

When you or your customers observe a violation to the Maricopa County Environmental Health Code (MCEHC) it may time not be time ‘to call the game’ but to call Complaints!

The Maricopa County Environmental Services Department’s (MCESD) Complaint Line/Data Center assists citizens of Maricopa County with filing concerns/complaints regarding allegations that they have observed so that the Department can conduct an investigation. It also provides general information and refers customers to the proper agency if necessary.

Complaint Line/Data Center Mission: To ensure that the Department is in compliance with code mandates through the delivery of quality customer service focusing on consistency, efficiency and effectiveness in order to provide a healthy and safe environment for the residents of Maricopa County.

Complaint Line staff respond to citizen inquires namely mainly via telephone calls from the public for environmental concerns/complaints, e.g. permits, stormwater, vector control, mosquitoes, flies, waste water (septic tanks), solid waste, public/semipublic swimming pools, roaches, bed bugs and food operations/facilities (food handling/foodborne illness).

Complaint Line staff are the initial Department point of contact for many Maricopa County citizens. In 2013, the Complaint Line filed over 32,000 inquires most of which resulted in complaints being filed through our environmental database system. The Department investigates violations of the Maricopa County Environmental Health Code. The ultimate goal is voluntary compliance. The most effective means to achieve this goal is through open communication with the property owner/operator.  In the majority of cases, verbal and written communications are sufficient and violations are corrected in a timely manner.

Complaints can be submitted using several methods:

• Online form: esd.maricopa.gov
• Email: webmail@mail.maricopa.gov
• Phone: (602) 506-6616
• Mail: 1001 N. Central Avenue, Phoenix AZ 85004
• Fax: (602) 506-6789
• Walk-in: 1st floor lobby

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