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Massachusetts Department of Public Health Food Protection Program · 2018-12-25 · Massachusetts...
Transcript of Massachusetts Department of Public Health Food Protection Program · 2018-12-25 · Massachusetts...
Massachusetts Department of Public Health
Food Protection Program
Presentation to the MA Environmental Health Association
State Sanitary Code Chapter X Minimum Sanitation Standards for Food Establishments
105 CMR 590.000 December 13, 2018
DianeBernazzani,RetailFoodSafety&TrainingCoordinator,MDPH/BEH/FPPJenniferRobertson,PolicyManager,MDPH/BEH
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• 10/20/16–firstvoteofDPHPublicHealthCouncil
• 11/3/16&12/1/16–publichearings
• 12/30/16–commentperiodclosed
• 140totalcommentsreceived;96uniquecommentsby27commenters;over100changesmade
• 9/12/18–secondvoteofDPHPublicHealthCouncil
• 10/5/18–105CMR590publishedinMARegistrar
Timelineof105CMR590Updates
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105CMR590.000:MinimumSanitationStandardsforFoodEstablishments• StateandLocalRole
• ChangestotheCode
• Permitting• PreventingFoodborneIllness• Miscellaneous
• CaseStudies
Overview Retail Food Code
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State and Local Role
• State:• Setsthestate-widestandardsforfoodandfoodproductsbyadoptingregulationsanddevelopingpolicy
• Coordinatesinvestigationsoffoodborneillnessoutbreakswithfederalandstateagenciesandboardsofhealth
• MayissueFoodCodeinterpretationsandguidance;mayinvestigateand/oradviseonparticularquestions.
• Local• Enforcessanitarycodeinthesamemannerinwhichlocalhealthrulesandregulationsareenforced
• Includesinspections,planreview,complaintandfoodborneillnessinvestigationanddocumentation.
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State and Local Role: Discretionary Issues
• Review:• ExistingGuidancebyStateorFDA• TheFoodCodeAnnex• ConferenceforFoodProtection• RequestGuidancefromBOH,TownCounselandState
• MAHBDecision-makingConsiderations• Whatistherisk?
• Istheinterventiongoingtobeeffective?• Whatistheburdentotheindividual?
• Isitfairandreasonable?
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State and Local Role: Discretionary Issues
• Question:CanIIssueaPermitforthisEntity?
• Answers:• ClearAuthorityunder590:Permitavendorsellingmeatatafarmersmarket
• NoAuthorityunder590:Permitavendorsellingprepackagedchipsandsodaatafarmersmarket
• DiscretionaryAuthority:Permitavendorsellingprepackaged,non-TCSfoodproductsatafarmersmarketthattheyopenandprovidesamplestocustomers
• Whatnow?• MAHBDecision-makingConsiderations:Risk,effect,burden,fairness.
• Consultwithlocaldecisionmakers(BOHandTownCounsel)
CHANGES TO THE CODE
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Changes to the Code
• Changesrelatedtopermitting• Nolongerhaveauthoritytopermit:prepackaged,nonTCSfoodsand
certainB&Bs,etc.
• Expressauthoritytopermit:Farmersmarkets,leasedcommercialkitchens
• Changesrelatedtoactionsthatpreventfoodborneillness• TCS(PHF)Foods:Newdefinition;includestomatoesandcutleafygreens
• Priority,PriorityFoundationandCoreItems:Enforcementbasedonrisk
• DateMarkingforrefrigerated,readytoeatfoods
• IllnessReportingandVomiting/DiarrheaCleanupPolicies
NoAuthoritytoPermit:
• Operationthatonlyofferswhole,uncutfreshfruitsandvegetables,unprocessedhoney,puremapleproducts,orfarmfresheggswhicharestoredandmaintainedat45°F(7.2°C)orless
• Onlyprepackagedfoodsthatarenottime/temperaturecontrolforsafetyfoods
• Cookingclassesthatareheldforeducationalpurposesonly.
• Abed-and-breakfastoperationthat:isowneroccupied;guestbedroomsdoesnotexceedsix;breakfastistheonlymealoffered;numberofguestsserveddoesnotexceed18;andconsumerisinformedfoodispreparedinakitchenthatisnotregulatedandinspectedbytheLBOH.
Permitting 590.001 FC 1-201.10(B) Definitions
ExpressAuthoritytoPermit:
• CottageFoodOperations(formerlyResidentialKitchens:RetailSale)
• FarmersMarkets• FoodCodeGuidance,Non-PermanentFoodOperations:FoodCodeGuidance
• LeasedCommercialKitchens:
• Foodpreparationfacilitiesthatprovidespaceandaccesstoprofessionalequipmentonaleaseorrentalbasis.
• Theowner/lessorapprovedandpermittedbyLBOH,specificallyallowingforsharedspacerental,andalllessees/vendorsasRetailFoodEstablishment(orWholesalefromDPHifthat’showthey’reoperating)
• InnovativeOperations• LBOHmayapproveapermitforestablishmentnotunder590,aslongasnotprohibitedand
inharmonywithgeneralpurposeandintentof105CMR590.000
Permitting 590.001 FC 1-201.10(B) Definitions
• PriorityCritical• Formercode:RedCriticalviolation• Provisionthatcontributesdirectlytotheelimination,preventionorreductiontoan
acceptablelevel,hazardsassociatedwithfoodborneillnessorinjury…(handwashing,impropercooling/holding,impropercooktemp)
• TimelyCorrection:Discretionarybutnottoexceed72hours.• PriorityFoundation
• Formercode:BlueCriticalviolation• Provisionwhoseapplicationsupports,facilitatesorenablesoneormorePRIORITY
ITEMS.(necessaryequipment,HACCPplans,etc)• TimelyCorrection:Discretionarybutnottoexceed10calendardays
• Core• Formercode:Bluenon-criticalviolation• Everythingelse.SSOPs,equipmentdesign,generalmaintenance• TimelyCorrection:Discretionarybutnottoexceed90calendardays
Preventing Foodborne Illness: Enforcement 590.001 Definitions 590.008; FC 8-405.11 Timely Correction
ChangesfromPHFtoTCSFoods(inred)
• Requirestime/temperaturetolimitmicroorganismgrowthortoxinformation
• IncludesananimalFOODthatisraworheat-treated;
• aplantFOODthatisheat-treatedorconsistsofrawseedsprouts,cutmelons,cutleafygreens,cuttomatoesormixturesofcuttomatoesthatarenotmodifiedinawaysothattheyareunabletosupportpathogenicmicroorganismgrowthortoxinformation,orgarlic-in-oilmixturesthatarenotmodifiedinawaysothattheyareunabletosupportpathogenicmicroorganismgrowthortoxinformation;
• Requiresadjustmentforacidityandmoisturecontentwhendeterminingwhichfoodsrequiretemperaturecontrolstolimitmicroorganismgrowth(seepHtableindefinition)
• WorkAid:CutLeafyGreensFDAGuidance
Preventing Foodborne Illness: Time/Temperature Control for Safety Food (TCS) 105 CMR 590.001; FC 1-201.10(B)
• Refrigerated,READY-TO-EAT,TIME/TEMPERATURECONTROLFORSAFETYFOOD
• preparedandheldinaFOODESTABLISHMENTformorethan24hours
• shallbeclearlymarkedtoindicatethedateordaybywhichtheFOODshallbeconsumedonthePREMISES,sold,ordiscarded
• whenheldatatemperatureof5ºC(41ºF)orless
• foramaximumof7days.
• ThedayofpreparationshallbecountedasDay1.Pf
WorkAid:"DateandDisposition"moduleinFoodCodeCh3,PartIIIofFDAComplianceWire(ORAU)
Preventing Foodborne Illness: Date Marking TCS Foods 105 CMR 590.003; FC 3-501.17
Preventing Foodborne Illness: Date Marking Exceptions 105 CMR 590.003; FC 3-501.17 • ReducedOxygenPackaging
• Filledhot,sealedandrapidlychilled
• Individualmealportionsservedorrepackagedforsalefromabulkcontaineruponaconsumer’srequest
• Secondarypackagingdoesnotneedtobedatemarked.
• Shellstock
• Foodspreparedandpackagedbyaninspectedfoodprocessingplant• DeliSalads
• HardandSoftcheeseswithcertainmoisturecontent
• Cultureddairyproducts(yogurt,milk,sourcream)
• PreservedFishProducts
• Shelfstablemeats(prosciutto,pepperoni)
Preventing Foodborne Illness: Time as a Public Health Control 105 CMR 590.003(D); FC 3-501.19(A)
• Nolongerrequiresavariance• Writtenprocedurespreparedinadvance,availabletoBOHuponrequest
• Foodmarkedwiththetimeperiodwhenremovedfromtemperaturecontrol
• 4hours:Initialtemperatureof41ºForlesswhenremovedfromcoldholdingtemperaturecontrol,or135ºForgreaterwhenremovedfromhotholding
• 6hours:initialtemperatureof41ºFlesswhenremovedfromtemperaturecontrolandthetemperaturemaynotexceed70ºFduring6hourtimeframe
• WorkAid-“TPHC"moduleinFoodCodeCh3,PartIIIofFDAComplianceWire(ORAU)
EmployeeIllnessReporting105CMR590.002;FC2-103.11
• ReporttoPIChealthinformationrelatedtodiseasestransmissiblethroughfoodnowrequiredtobeinaverifiablemanner
• WorkAid:"FoodEmployeeReportingAgreement"inCh7ofDPHFoodborneIllnessInvestigationandControlManual
VomitingandDiarrhealEvents105CMR590.002;2-501.11
• FOODESTABLISHMENTshallhaveproceduresforEMPLOYEEStofollowwhenrespondingtovomitingordiarrhealevents
• thespecificactionsEMPLOYEESmusttaketominimizethespreadofcontamination
• WorkAid:"VomitorDiarrheaClean-up"guideinCh8ofDPHFoodborneIllnessInvestigationandControlManual
Preventing Foodborne Illness: Spread of Illness
NonContinuousCooking:105CMR590.003;FC3-401.14
• NowallowedwithpriorLBOHapprovalofwrittenproceduresforpreparationandstorageandcompliancewithstandardsin105CMR590.003;FC3-401.14
TreatingJuice:105CMR590.003;FC3-404.11
• JuicepackagedinafoodestablishmenteithertreatedunderHACCPplanorcontainawarninglabel
InspectionSignage590.008;8-304.11
• Requiresestablishmentstopostaconspicuoussignwhichtellscustomersthatacopyoflastinspectionreportisavailableuponrequest
TemperatureMeasuringDevicesforMechanicalWarewashing.590.004;FC4-302.13(B)
• Requiresanirreversibleregisteringtemperatureindicator
HotandColdHoldingTemperatures.590.003;FC3-501.16(A)(1)
• RevisedhotholdingtemperaturerequirementforTCSfoodsfrom60°C(140°F)to57°C(135°F).
Miscellaneous
Case Study 1
Youarriveatafoodestablishmentscheduledforaroutineinspectionandyouasktospeaktotheperson-in-charge(PIC).YoufindoutthatthePIC,whoisalsotheCertifiedFoodProtectionManager,hasleftforthedayandanalternatePICiscoveringbutthispersonisnotaCertifiedFoodProtectionManager.WhatquestionsshouldyouaskthealternatePIC?
Case Study 1 cont.
FoodCode:DefinitionofPerson-in-charge;2-101.11,2-102.11,and2-103.11;590.002(A)through(D)
• "Personincharge"meanstheindividualpresentataFOODESTABLISHMENTwhoisresponsiblefortheoperationatthetimeofinspection.
• Theownerorperson(s)inchargeshalldesignateanalternatepersontobeinchargeatalltimeswhentheycannotbepresent.
• Thealternate,whenactingasthepersoninchargeshallberesponsibleforalldutiesspecifiedinFC2-103.11
• thePERSONINCHARGEshalldemonstratetotheREGULATORYAUTHORITYknowledgeoffoodbornediseaseprevention,applicationoftheHAZARDAnalysisandCRITICALCONTROLPOINTprinciples,andtherequirementsofthisCode.
Case Study 1 cont.
Annex:• Annex3,Chapter2:ManagementandPersonnel:
• Manywaystodemonstratecompetency.
• Aspectsofthefoodoperationitselfwillreflectthecompetencyofthatperson.
• Dialoguewiththepersonincharge...[PICshows]aclearunderstandingoftheCodeanditspublichealthprinciplestofollowsoundfoodsafetypractices.
• Annex5,ConductingRisk-BasedInspections,Part4• QuestionsaboutpracticesandproceduresrelatedtofoodborneillnessriskfactorsandFoodCodeinterventions
• Includingtheestablishment’semployeehealthpolicyandconsumeradvisorynoticeandimportantactivitiessuchasreceiving,cooling,andpreparation
Case Study 2
Anindividualcontactsyouandwantstoconductcookingclassesinherhomeandthoseofothers.Sheprovidesthefood,teachesthetechniques,andeachpersontastesthefoodtheyandtheinstructormade.Whatdoyoutellthem?
Case Study 2 cont…
• FoodCode:DefinitionofFoodEstablishment• ExemptsCookingClassesforEducationalpurposesonly
• Annex:Noinformation,MAexemption
• MAGuidance:None
• DecisionMakingConsiderations:• Risk,Benefit,Fairness
• TownCounselandBOHinput
Questions?