SITE AND HEALTH SITE AND HEALTH INSPECTIONSINSPECTIONS

WHAT DO I NEED TO OPERATEWHAT DO I NEED TO OPERATE

Use your planning checklist Use your planning checklist Attachment 11 pages 142-143 Part IV-Attachment 11 pages 142-143 Part IV-Reference SectionReference Section

Inclement Weather PlanInclement Weather Plan Time/Temperature Daily LogsTime/Temperature Daily Logs

WHAT DO I NEED TO OPERATEWHAT DO I NEED TO OPERATE

1.1. Inclement Weather PlanInclement Weather Plan2.2. Time/Temperature Daily LogsTime/Temperature Daily Logs3.3. Calibrated ThermometersCalibrated Thermometers4.4. Clean Storage/Shipping ContainersClean Storage/Shipping Containers5.5. Safe Ice Stored In Leak-proof Safe Ice Stored In Leak-proof

ContainersContainers6.6. No Direct Food Contact With Ice-No Direct Food Contact With Ice-

Includes Milk CartonsIncludes Milk Cartons7.7. Covered Garbage ContainersCovered Garbage Containers8.8. Restroom and Hand Washing FacilitiesRestroom and Hand Washing Facilities

THE INSPECTIONSTHE INSPECTIONS

Pre-OperationalPre-Operational InspectionsInspections School sites with valid permits will not School sites with valid permits will not

receive a pre-operational inspection from receive a pre-operational inspection from the Health Departmentthe Health Department

Sponsored sites that are not permitted Sponsored sites that are not permitted school sites will require a pre-operational school sites will require a pre-operational inspectioninspection

Sponsored site pre-operational Sponsored site pre-operational inspections will need to be conducted inspections will need to be conducted before the summer feeding site is openedbefore the summer feeding site is opened

The environmentalist will contact The environmentalist will contact the sponsor in order to schedule the sponsor in order to schedule the inspectionthe inspection

The contact person for the School The contact person for the School District must accompany the District must accompany the environmentalist on the environmentalist on the inspectioninspection

The inspection gets either a PASS The inspection gets either a PASS or FAIL statusor FAIL status

Pre-Operational Pre-Operational InspectionsInspections

Please be aware that all Sponsors Please be aware that all Sponsors must visit all new sites and all must visit all new sites and all sites that had problems last year sites that had problems last year before they may begin before they may begin operations. operations. Use Attachment 32 page 195 Use Attachment 32 page 195 PART IV-Reference SectionPART IV-Reference Section

Pre-Operational Pre-Operational InspectionsInspections

OPERATIONAL INSPECTIONSOPERATIONAL INSPECTIONS

All Sponsors should conduct All Sponsors should conduct monitoring visits to all sites within monitoring visits to all sites within the first week of operation and again the first week of operation and again before the end of the first 4 weeks before the end of the first 4 weeks Attachment 32-33 pages 185-1187 Part IV—Attachment 32-33 pages 185-1187 Part IV—Reference sectionReference section

The inspections will get either a The inspections will get either a PASS or a FAIL PASS or a FAIL using Health Department using Health Department form 301 form 301

The Health Department will conduct The Health Department will conduct these operational inspections during these operational inspections during regular operating hoursregular operating hours

OPERATIONAL INSPECTIONSOPERATIONAL INSPECTIONS

If you miss your appointment with If you miss your appointment with the environmentalist, it is considered the environmentalist, it is considered a FAILED inspectiona FAILED inspection

IF YOUR FACILITY FAILS THE IF YOUR FACILITY FAILS THE INSPECTION:INSPECTION:

1.1. Make sure that you correct the Make sure that you correct the problemproblem

2.2. Do not operate the program until you Do not operate the program until you get a passed inspectionget a passed inspection

What happens if I receive What happens if I receive a failing score?a failing score?

The Sponsor should contact one The Sponsor should contact one of the following persons: of the following persons:

1.1. Lavada Meeks Lavada Meeks

2.2. Charlie BuslerCharlie Busler

3.3. Charlene Bruce Charlene Bruce At (601) 576-7689At (601) 576-7689

A payment of $100.00 must be A payment of $100.00 must be paid to the Food protection paid to the Food protection Division (cashier’s check or Division (cashier’s check or money order) before the site can money order) before the site can be re-inspectedbe re-inspected

The Sponsor should not contact The Sponsor should not contact the environmentalist for re-the environmentalist for re-inspections. inspections.

FOLLOWING RISK FACTORSFOLLOWING RISK FACTORS

Keep hot food hot—holding temps Keep hot food hot—holding temps should be 135F or aboveshould be 135F or above

Keep cold food cold–cold holding must Keep cold food cold–cold holding must be 41F or belowbe 41F or below

Maintain holding temperatures during Maintain holding temperatures during storage, transportation, and meal storage, transportation, and meal serviceservice

Check temps with calibrated Check temps with calibrated thermometersthermometers

FOLLOWING RISK FACTORSFOLLOWING RISK FACTORS

Keep a temperature log for cold Keep a temperature log for cold holding units and the holding units and the temperature at the beginning and temperature at the beginning and ending of transportation or at the ending of transportation or at the point of servicepoint of service

Provide proper holding Provide proper holding temperatures for hazardous foods temperatures for hazardous foods such as meats and starchessuch as meats and starches

Cooking TemperaturesCooking Temperatures

Cook raw chicken to 165F for 15 Cook raw chicken to 165F for 15 secondsseconds

Cook ground beef to 155F for 15 Cook ground beef to 155F for 15 secondsseconds

Cook pork to 145F for 15 secondsCook pork to 145F for 15 seconds Check cooking temps by Check cooking temps by

monitoring each cooking batchmonitoring each cooking batch Use your calibrated thermometersUse your calibrated thermometers

Cleaning & SanitizingCleaning & Sanitizing

Clean and sanitize all food contact Clean and sanitize all food contact surfaces at the appropriate times. surfaces at the appropriate times.

Ware washing stations (2 compartment Ware washing stations (2 compartment or 3 compartment sinks and dishwasher) or 3 compartment sinks and dishwasher) must maintain proper heat or chemical must maintain proper heat or chemical sanitizer concentrations at all timessanitizer concentrations at all times

Wet wiping cloth buckets must maintain Wet wiping cloth buckets must maintain appropriate sanitizer concentrations and appropriate sanitizer concentrations and cloths must be stored in the sanitizer cloths must be stored in the sanitizer solutionsolution

Approved sanitizers include Approved sanitizers include chlorine, quaternary ammonia, chlorine, quaternary ammonia, iodine, and heatiodine, and heat

Sanitizer concentrations should Sanitizer concentrations should be checked with chemical test be checked with chemical test strips or a proper heat sanitizing strips or a proper heat sanitizing thermometerthermometer

Food SourcesFood Sources

Food must come from a Food must come from a commercial sourcecommercial source

No home canned foods may be No home canned foods may be usedused

Food packaging must be intactFood packaging must be intact All refrigerated and frozen foods All refrigerated and frozen foods

must be received at 41F or below must be received at 41F or below or frozenor frozen

Personal HygienePersonal Hygiene

Food prep workers and servers Food prep workers and servers should maintain a high degree of should maintain a high degree of personal hygiene including a daily personal hygiene including a daily bath, clean clothes, aprons, and hair bath, clean clothes, aprons, and hair restraintsrestraints

Hands must be washed upon arrival, Hands must be washed upon arrival, after working with raw meats, after after working with raw meats, after cleaning operations, using the rest cleaning operations, using the rest room facilities, smoking and eatingroom facilities, smoking and eating

Hands must be washed for 20 seconds Hands must be washed for 20 seconds using hot and cold water, soap and using hot and cold water, soap and disposable towelsdisposable towels

Disposal of trash should be in a Disposal of trash should be in a covered waste receptaclecovered waste receptacle

Workers MUST observe the “no bare Workers MUST observe the “no bare hand contact” rulehand contact” rule

Hands should be free of long finger Hands should be free of long finger nails and hand or arm jewelry is not nails and hand or arm jewelry is not allowedallowed

No cuts or abrasions to the hands No cuts or abrasions to the hands or arms should be exposedor arms should be exposed

Workers experiencing food borne Workers experiencing food borne illness symptoms should be illness symptoms should be excluded when appropriate. Food excluded when appropriate. Food borne illness symptoms include borne illness symptoms include stomach cramps, nausea, fever, stomach cramps, nausea, fever, vomiting, diarrhea, jaundice, etc…vomiting, diarrhea, jaundice, etc…

A modified hand washing procedure A modified hand washing procedure can be provided for satellite sites can be provided for satellite sites only. A hand washing station at a only. A hand washing station at a satellite site might include a large satellite site might include a large urn of clean potable water, a soap urn of clean potable water, a soap dispenser, a roll of paper towels, dispenser, a roll of paper towels, and a bucket to collect waste water and a bucket to collect waste water placed under the urn spigot.placed under the urn spigot.

THE ENDTHE END