Is Your Kitchen Safe?
Today’s Dietitian
By Becky Dorner, RD, LD
Vol. 6 No. 2 p. 40

More than 500 people became ill after eating at a Chi-Chi’s restaurant in Pennsylvania in fall 2003. The disease? Hepatitis A, a liver disease that causes symptoms such as fatigue, abdominal pain, nausea, diarrhea, and fever and can last for two months or more. The suspect? Innocent-looking green onions imported from Mexico, which were served raw and unwashed. How can we prevent these things from happening?

Food Safety Standards and Training
Most professionals in foodservice are trained on food safety methods using various training tools and references. The Food Code stands as the U.S. government’s model of the most up-to-date information on how to reduce the risk factors that contribute to food-borne illness. The most recent Food Code was released in 2001. Traditionally, the Food Code was updated every two years. However, the FDA will move to a four-year interval for complete revisions, so the next complete revision will be published in 2005.

In the meantime, the FDA released a “Supplement to the 2001 Food Code” on August 29, 2003. This supplement updates the 2001 Food Code to reflect current science and emerging food safety issues and imminent health hazards related to food safety. There are some changes that will affect food safety training for foodservice workers. And eventually, we may see changes in regulations to reflect the changes in this supplement. (The Food Code itself is not a federally mandated set of regulations, but a guideline that is used by state and federal agencies to update their own foodservice laws and rules).

Outlined here are some of the major adjustments to the Food Code as reviewed in the supplement related to hand sanitizers, bare hand contact, food temperature guidelines, and wiping cloths.

Hand Sanitizers
The FDA continues to promote the use of proper hand washing as vital health practice to prevent the spread of harmful bacteria through hand contact. Use of alcohol gels in place of hand sanitizers is cause for concern because alcohols have very poor activity against bacterial spores, certain viruses, and other harmful substances. The effectiveness of alcohol-based gels on moist hands is also questionable (and in kitchens, hands are often moist). In addition, the new guidelines insist that ingredients used in alcohol-based hand gels must be approved food additives and must be generally recognized as safe for use in contact with food. Hand gels with approved ingredients should be applied only to clean hands.

Bare Hand Contact
The Food Code continues to discourage the use of bare hand contact of ready-to-eat foods for any highly susceptible population. Highly susceptible populations include older adults, pregnant women, infants, young children, and anyone who is immuno-suppressed or chronically or critically ill. Of course, every foodservice establishment should have stringent guidelines and monitoring procedures in place for proper hand washing.

Food Temperatures
Potentially hazardous food that is cooked and received hot can now be maintained and served at a temperature of 135°F or above. The prior Food Code used 140°F or above. This new temperature standard applies to the following:
• foods that are to be received hot;
• foods that are cooked for hot holding; and
• potentially hazardous food that shall be maintained at a hot temperature.

Why the 5° change in temperature? According to the supplement, “The FDA believes that maintaining food at a temperature of 135°F or greater during hot holding is sufficient to prevent the growth of pathogens and is therefore an effective measure in the prevention of foodborne illness.” At 135°F, there is still a margin of safety above the temperatures at which Clostridium perfringens and Bacillus cereus may grow. The FDA has made the decision that 135°F is a safe temperature; however, each foodservice professional will need to decide whether or not he or she feels confident that food is safe at that temperature (taking into account variations in temperature throughout the food product and capability of equipment to consistently hold the temperature and maintain the food at the target temperature).

Note: The cold food temperature standard for refrigerated foods continues to be 41°F or below.

Wiping Cloths
Working containers of sanitizing solution for storage of wiping cloths that are in use may be placed above the floor and used to prevent contamination of food, equipment, and utensils. Carefully distinguishing these containers and placing them in areas away from food preparation will help to prevent chemical contamination.

Of course, when it comes to those innocent-looking green onions that caused such a huge outbreak of hepatitis A in the fall, only proper and thorough washing and cooking could have prevented contamination. Unfortunately, the onions were already contaminated with the virus when they were received by the restaurant. So, we need to add one more thing to our list of changes: Thoroughly wash (and cook if needed) all fresh produce before serving—and carefully avoid the possibility of cross-contamination.
Healthy and safe eating to you and your residents!

— Becky Dorner, RD, LD, is a speaker and author who provides publications, presentations, and consulting services to enhance the quality of care for our nation’s older adults. Visit www.BeckyDorner.com for free articles, newsletters, and information or call 800-342-0285.

Subscribe to Today's Dietitian Magazine!