Ernest Julian PhD Chief Office of Food Protection RI Department of Health February 24 2014 Preliminary Findings Hard working dedicated people Many good tools Required food safety training for ID: 1040910
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1. UAE Food Safety Crosses BordersErnest Julian, Ph.D., ChiefOffice of Food Protection RI Department of HealthFebruary 24, 2014
2. Preliminary FindingsHard working dedicated peopleMany good toolsRequired food safety training forPerson in charge andWorkersPlan review for constructionRequiring blast chillers in hotelsAdding some tools would greatly improve effectiveness
3. What Are We Trying to Accomplish?Reduce Foodborne Illnesses, Long Term Disabilities and DeathsAdded BenefitPreventing Outbreaks Protects the Food Industry, Jobs, and Tourism (Expo 2020)Which Has Health Implications
4. Reported Food Related Illnesses, Rhode Island, 1990-2012 Salmonellosis, Campylobacteriosis, Hepatitis A, E. coli 0157:H7, Listeriosis, Shigellosis
5. RI Part of CDC Environmental Health Specialist Network (EHS-Net)Since RI Imports almost all of its food, looked at illnesses for surrounding statesCompared illnesses per 100,000 population
6.
7. E. coli 0157:H7 ControlsVermont has the highest rate of illnessHigh sale of raw milk and raw milk cheesesRhode Island has the lowest rateRequired Thorough Cooking of Ground Beef for Kids 12 Years Old and younger in 1993No raw milk salesChanged national Food Code to require foods on children’s menus to be thoroughly cooked based on this data
8. Most Common Salmonella Serotypes
9. Need Surveillance to Guide ControlsWhat is working and not working?What are illness threats from neighbors?Epidemiologists, cultures, serotyping, and genetic fingerprinting (PFGE) help identify sources of illnessPreviously restaurants and markets were blamed when a received food was actually the cause Are eggs from the same source causing illness throughout the Emirates?
10. Outbreaks Keep Happening from the Same Place3 outbreaks from same restaurant in 5 yearsWent out with local inspector and found lack of sufficient refrigeration and hot holding equipmentTraining students from local high school how to prepare food unsafelyIf don’t find and eliminate the source, outbreaks will keep happening
11. Identify the Root Cause or it Will Happen AgainFood distributed throughout the regionA processor shipping contaminated foodUnsafe equipmentSlicers, etc.
12. Washington Salmonella Outbreak: Hobart Series 2000 Slicer – Washington swabbed clean and sanitized meat slicer
13. Silicone seal degraded, area positive for Salmonella outbreak strain
14. Where the handles came from…
15. Root CausesFoods at Unsafe TemperatureUse of home refrigeratorsNot designed for high heat in commercial kitchens and for cooling large volumes of foodCommercial refrigeration needed to assure safe temperaturesWe routinely find even some commercial refrigeration not operating safely at high room temperatures
16. CommunicateOutbreaks possibly from a food distributed in other EmiratesRecalled products still on the shelf and notification from distributor is not occurringBad operator with facilities in multiple EmiratesInstructors not training properly
17. SummaryRecommendationsImprove surveillance and investigationEpidemiologistSerotyping and PFGEImprove plan review based on menu and volumeHACCP based plan review courseTarget inspections to eliminate serious hazards in highest risk facilities versus inspecting all facilities equally
18. SummaryInspections should focus on highest risk hazardsUnsafe hot and cold holdingCoolingRefrigerationBare hand contact violations
19. SummaryDetermine root cause of hazardsLack of equipment or facilities for menu and volumeCorporate policiesLack of knowledgeEvaluate instructorsRequire remedial training if neededMotivationFines if not correctedClosure if all else fails
20. SummaryRecommendationsEvaluate the frequency each inspector cites critical violations and rate performance on elimination of hazards versus number of inspections performedConduct baseline survey to determine frequency of critical hazardsUse fines as incentive for complianceImplemented if hazards are not eliminatedEvaluate chainsCoordination throughout the Emirates