Older Americans Act 2000 Requirements

SECTION 339 Nutrition

(2) ensure that the project ---

(C) encourages providers to enter into contracts that limit the amount of time meals must spend in transit before they are consumed.

(F) comply with applicable provisions of State or local laws regarding the safe and sanitary handling of food, equipment, and supplies used in the storage, preparation, service, and delivery of meals to an older individual.

B. MANAGEMENT AND PERSONNEL

Management’s primary responsible is to provide safe food to consumers. All levels in the network, whether at a state, AAA, or local provider level, have a management function of assuring safe food in the OANP. To ensure food safety, management has the responsibility and duty of demonstrating knowledge of foodborne disease prevention and implementing Hazard Analysis Critical Control Point (HACCP) principles and requirements of the Model Food Code. Other important responsibilities referenced the Model Food Code include:

Food safety is achieved in a foodservice establishment when both employees and management properly perform their duties. Below are additional examples of management responsibilities from the 2001 Model Food Code and SUA policies and procedures.

2001 Model Food Code

Supervision (Part 2-1):

Employee Health (Part 2-2):

Personal Cleanliness (Part 2-3) and Hygienic Practices (Part 2-4) :

Sample SUA Food Handling Standards/Guidelines

California

Food Safety Training and Education

Providing OANP staff and participants with information and educational materials for food safety is important in reducing the risk of food-borne illness. Because there are large numbers of volunteers who work in OANP dining centers and who deliver meals to homes, providing them with food safety training is important. It is recommended that either SUAs or AAAs indicate in their policies and procedures that OANP providers, including caterers, train staff in food safety and that this recommendation be included in any service contract.

The 1995 National Evaluation of the OANP found about 36% of SUAs reporting state certification for food service sanitation in their state. The Evaluation also found that sanitation and food safety training was mandatory for different program personnel in a number of states. Such training was most frequently mandatory for food service aides, site managers, and nutrition project directors. Thirty-three percent of the SUAs reported that training was not mandatory at the project or site levels (10).

Training of OANP staff and volunteers is an important component to ensure food safety. Managers and/or supervisors must assume a primary responsibility for food safety and sanitation training in a food establishment. Some SUAs require training for all program personnel. For example, food service managers and other staff members may be required to complete a course provided by their local Health Department to be certified as a “Food Handler.” Certification of specific food service personnel is often required by the State Health Department.

Foodservice Certification Courses

Below are some programs that provide certification for food protection managers. For certification requirements, contact the local regulatory agency. A list of State health agencies can be found at: www.fda.gov/oca/sthealth.htm

ServSafe®
A comprehensive food safety education and training program developed by the Educational Foundation of the National Restaurant Association that is widely recognized by many federal, state and local jurisdictions. The program combines thorough training in all areas of food safety. The ServSafe® certificate verifies that an individual has successfully passed the ServSafe® Food Protection Manager Certification Examination. www.edfound.org

Certified Food Protection Professional (CFPP)
The Dietary Managers Association's CFPP credential is geared toward the foodservice professional. Options for the food protection course are a 16-hour classroom food safety training course, independent study via print materials, or independent online study. www.dmaonline.org

National Certified Professional Food Manager (NCPFM) 
Experior AssessmentsTM administers the NCPFM exam, which tests knowledge, skills, and abilities related to food protection, and the ability to organize and supervise employees within the work environment. The NCPFM exam is appropriate for site supervisors, managers, or first line supervisors in establishments that prepare and serve food. www.experioronline.com

Certified Food Safety Manager
This certification, offered by the National Registry of Food Safety Professionals, Inc., serves the foodservice industry, regulatory agencies, and academia. The Food Safety Manager Certification Examination is designed to be used with any food safety training program available on the market.  www.nrfsp.com

Food Safety Information and Training Resources for Professionals

A number of food safety and sanitation training resources are available. Below are several websites that provide training information:

Office of Regulatory Affairs Training & Human Resource Development:
http://www.fda.gov/ora/training/course_ora.html

Foodborne Illness Education Information Center: Provides a multiplicity of food safety education information and materials.
http://www.nal.usda.gov/foodborne/index.html

Foodborne Illness Education Information Center: Provides links to information on distance learning, on-line courses and curriculums.
http://www.nal.usda.gov/foodborne/fbindex/032.htm

Many resources are also available in languages other than English. A few sources are listed below:

Food Safety Foreign Language Materials
http://www.nal.usda.gov/foodborne/fbindex/037.htm

Food Safety Training Materials in Foreign Languages
http://peaches.nal.usda.gov/foodborne/fbidb/forlang.asp

The National Food Service Management Institute: Food Safety Mini Posters:
http://www.nfsmi.org/Information/postindx.htm

Food Safety Information and Material for Consumers/OANP Participants

Food safety education for OANP participants, especially those receiving home delivered meals, helps prevent foodborne illness. Studies show that home-delivered meal participants often save food from their meals to eat later in the day (11-13). Most home-delivered meal participants do not consume their meal immediately upon delivery (13). Therefore, it is important that OANPs educate participants and their caregivers about proper storage and heating of meals not immediately consumed and/or if portions of the meal are saved to eat later in the day. Dining center participants should also be educated about the risks associated with taking food out from the dining site.

Resources and materials for consumers and older adults include:

Sample SUA Food Safety Training Standards/Guidelines

California

Connecticut

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C. FOOD

Food Safety

Inadequate food temperature controls are common factors contributing to foodborne illness. Unless food is properly handled when purchased, stored, prepared, and served, contamination may occur. Proper food handling practices help prevent foodborne illness. Written guidelines should reflect the type of foodservice operations in place. There are different requirements to prepare and serve hot meals at dining centers and to the homebound than for meals prepared and delivered from a central kitchen. Likewise, the preparation and/or service of frozen meals require specific procedures. Regardless of the type of congregate or home delivered meal prepared and/or served, a critical element in maintaining food safety is to cook foods to appropriate temperatures and to keep perishable food products out of the temperature danger zone (between 41°F and 140°F).

Food and other products such as utensils and dinnerware must be packaged and delivered in a manner that prevents contamination and maintains proper food temperatures. State of the art food carrier and transport systems can safely deliver cold and hot food items and/or meals at proper temperatures within acceptable time frames. Protecting food from contamination is dependent upon the development of suitable standards and procedures and ensuring that these guidelines are followed. The Partnership for Food Safety Education's Fight BAC!^®, formed in 1997, is a public-private coalition dedicated to educating the public about safe food handling to help reduce foodborne illness. Members represent industry, government (including USDA, FDA, CDC) and consumer groups, as well as alliances with corporate America. Below are four steps (verbatim) for keeping food safe developed for the Fight BAC!^® campaign (http://www.fightbac.org/foursteps.cfm). The website has many other resources and links. Also refer to Chapter 3 in the Model Food Code for additional guidance.

Step 1. Clean: Wash hands and surfaces often

According to food safety experts, bacteria can spread throughout the kitchen and get on to cutting boards, knives, sponges and counter tops. Here's how to Fight BAC:

• Wash hands in hot soapy water before preparing food and after using the bathroom, changing diapers and handling pets. For best results, consumers should use warm water to moisten their hands and then apply soap and rub their hands together for 20 seconds before rinsing thoroughly. Twenty seconds is the same amount of time it takes to sing two choruses of Happy Birthday. After hands are washed, they should be dried with a paper towel or with an air hand-drying device.

• Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food item and before going on to the next one.

• Use plastic or other non-porous cutting boards. Cutting boards should be run through the dishwasher or washed in hot soapy water after use.

• Consider using paper towels to clean up kitchen surfaces. Or, if using cloth towels, consumers should wash them often in the hot cycle of the washing machine.

Step 2. Separate: Don't cross-contaminate

Cross-contamination is how bacteria spread from one food product to another. This is especially true for raw meat, poultry and seafood. Experts caution to keep these foods and their juices away from ready-to-eat foods. Here's how consumers can Fight BAC!:

• Separate raw meat, poultry and seafood from other food in the grocery-shopping cart.

• Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods.

• If possible, use one cutting board for raw meat products and another for salads and other foods that are ready to be eaten.

• Always wash cutting boards, knives and other utensils with hot soapy water after they come in contact with raw meat, poultry and seafood.

• Never place cooked food on a plate which previously held raw meat, poultry or seafood

Step 3. Cook: Cook to Proper Temperatures

• Use a meat thermometer, which measures the internal temperature of cooked meat and poultry, to make sure that the meat is cooked all the way through.

• Cook roasts and steaks to at least 145°F. Whole poultry should be cooked to 180°F for doneness.

• Cook ground meat, where bacteria can spread during grinding, to at least 160°F. Information from the Centers for Disease Control and Prevention (CDC) links eating undercooked, pink ground beef with a higher risk of illness. If a thermometer is not available, do not eat ground beef that is still pink inside.

• Cook eggs until the yolk and white are firm, not runny. Don't use recipes in which eggs remain raw or only partially cooked.

• Cook fish until it is opaque and flakes easily with a fork.

• Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.

• Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.

Step 4. Chill: Refrigerate promptly

• Refrigerate or freeze perishables, prepared food and leftovers within two hours.

• Never defrost (or marinate) food on the kitchen counter. Use the refrigerator, cold running water or the microwave.

• Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.

• With poultry and other stuffed meats, remove the stuffing and refrigerate it in a separate container.

• Don't pack the refrigerator. Cool air must circulate to keep food safe.

Other Guidelines include:

From Health Services Agency-County of Santa Cruz Environmental Health Services.
Available at: http://www.co.santa-cruz.ca.us/eh/consumer/food/holding_temperatures.pdf

Correct holding temperature

Holding hot foods

Holding cold foods

Calibrating a thermometer using the ice method

Arizona

All foods shall be of good quality and shall be obtained from sources which conform to federal, state and local regulatory standards for quality, sanitation, and safety.

The following shall not be used:

The following may be used:

All other food contributions shall be cleared, prior to serving, with Local County Sanitarian or the Department’s consulting Registered Dietitian or Nutritionist.

California

• Food must be attractive, palatable, and appealing to the older persons to assure maximum individual consumption.

• All raw food used in the preparation of meals shall be high quality. The following minimum standards must be met:

• Canned fruits and vegetables: USDA Grade A

• Fresh fruits and vegetables: #1 Quality

• Poultry: USDA Grade A or better

• Beef: USDA Choice or better

• Pork: USDA #1 or better

• Eggs and dairy products: USDA Grade A or better

• Salt: Iodized

• Milk: Grade A Pasteurized

• Food items used in the preparation/serving of nutrition program meals must meet the “expiration date usage” requirements. Food items beyond the indicated expiration date on the package are not allowed.

• Preparation methods designed to conserve the nutritive value of food should be followed at all times. Specific attention should be given to short cooking periods and minimum use of water in preparation of vegetables.

• Completing a food recall action checklist.

• Identifying the recalled food product.

• Counting the recalled product in inventory.

• Identifying where and how to segregate the recalled food product.

• Placing warning labels on the segregated food product.

• Notifying site staff not to use the segregated food product.

• Counting the amount of the recalled food product used.

• Accounting for the entire recalled food product by consolidating counts for product used and product in inventory.

• Obtaining information needed for public communications: whether the product was served, to whom it was served, and date served

• Responding to a Food Recall Manual (PDF):
  http://www.nfsmi.org/Information/recallmanual.pdf

• Leader Guide (PDF): http://www.nfsmi.org/Information/recalllg.pdf

• Brochure (PDF): http://www.nfsmi.org/Information/recallbrochure.pdf

• Poster (PDF): http://www.nfsmi.org/Information/recallposter.pdf

• What to Do If You Have a Problem with Food Products (FSIS):
  http://www.fsis.usda.gov/oa/pubs/illness.htm

• Recall Information Center (FSIS):
  http://www.fsis.usda.gov/OA/recalls/rec_intr.htm

• The Contractor will make reasonable effort to avoid problems with food product contamination, natural or otherwise, and with foodborne illnesses through the food purchasing specifications and buying practices; the product receiving and storage procedures; and the food handling and delivery practices. In the event of a problem or suspected problem, the Commission, the appointed representative of the Commission, and the affected Area Agency (ies) will be notified. The Contractor will cooperate with the Commission and any officials of the Alabama Department of Public Health investigating the incident(s). Client notification will be as recommended by the Alabama Department of Public Health and the Commission. Any and all media communications will be coordinated with the Commission; both the Commission and the Contractor will have designated spokespersons for handling the media communications.

• The Contractor will develop plans for handling food product recalls; food contaminants; and outbreaks/suspected outbreaks of foodborne illnesses or other reported injury from food contaminants. A copy of said plans shall be submitted with the Invitation to Bid. At the beginning of the contract year, the Contractor will provide copies of the plans to each Area Agency on Aging and to the appointed representative of the Commission.

• In the event of a problem, the Contractor will aim to identify the source of the contamination and take any needed steps to avoid future problems. The Contractor will be liable for all medical expenses and damage claims resulting from a medically documented foodborne illness.

• Outbreaks of suspected foodborne illness are reported to the local Health Department and SUA immediately.

• Reduce chances for contaminating safe food during processing, preparation, storage, and service by physically removing soil and bacteria and other microorganisms; and

• Minimize the chances of transmitting disease organisms to the consumer by achieving bacteriologically safe eating utensils.

Sample SUA Equipment/Water/Physical Facilities Standards/Guidelines

1. Equipment and Utensils Clean Prior to Use. Properly cleaned and sanitized equipment and utensils should be bacteriologically safe prior to use. Should contamination be suspected, the equipment and/or utensils should not be used, but recleaned and sanitized.

2. Soiled Equipment and Utensils. During use, equipment and utensils become soiled and contaminated with bacteria.

3. Scrapping, Preflushing and Presoaking. Scrapping, preflushing and presoaking, as necessary, are methods for removing gross amounts and stubborn soil from equipment and utensils.

4. Cleaning. There are two steps in the cleaning process - washing and rinsing:
   

   Washing, when using proper detergents, cleaners, chemicals and abrasives, remove the remaining soil from equipment and utensils. This is a physical and a chemical process. The soil and bacteria, as well as cleaning compounds, are suspended in the wash water; and

   Rinsing removes most of the suspended soil, bacteria and cleaning compounds from the equipment and utensils. Although the equipment and utensils look visibly clean at this point, they are still contaminated with many bacteria.
   

5. Sanitizing. Sanitizing kills the remaining pathogenic organisms on the equipment and utensils. Sanitization will occur when certain specific chemical concentrations, temperature requirements, time requirements and water conditions are satisfied. These conditions are crucial for effective sanitization. Therefore, precise measurements of the sanitization process are made periodically. NO RINSING OR ANY OTHER CLEANING PROCESS SHOULD TAKE PLACE AFTER THE SANITIZING PROCESS.

6. Air Drying. The only acceptable method of drying equipment and utensils is air drying. The use of towels for drying, polishing or any other purpose re-contaminates equipment and utensils with bacteria.

7. Proper Storage and Handling. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent recontamination prior to use. Cleaned and sanitized equipment and utensils must be:

   • stored on clean surfaces, and

   • handled to minimize contamination of food contact surfaces.

• Amount of water used;

•  pH of the water;

• Hardness of the water;

• Temperature of the water; and

• Contact time.

Chemical Solutions	Temp (°F)	pH		Maximum Allowed	Contact Time
		<8.0	>8.1
Chlorine	120°	25	25	200	10 sec
	100°	50	50	200	10 sec
	75°	50	100	200	10 sec
	55°	100	100	200	10 sec
<5.0*
Iodine	75°+	12.5As specified by manufacturer, see label; hardness 500 ppm or less*		25	30 sec
Quats**	75°+			200	30 sec

* unless container label specifies a higher pH and/or water hardness limit
** Quaternary ammonium compounds

• Use a gallon container and pour a gallon of water at a time into the sink until the water is at a suitable depth; or

• Use the following formula:

• Use the test kit each time and adjust water amount or sanitizer amount until proper concentration is obtained.

1. Washing and sanitizing solutions can be circulated throughout a fixed system using an effective cleaning and sanitizing procedure, and

2. Cleaning and sanitizing solutions will contact all food contact surfaces,

3. The system is self-draining or capable of being completely evacuated, and

4. The procedures utilized result in thorough cleaning of the equipment,

5. Equipment used in production-line food processing shall be cleaned and sanitized according to the following schedule:

   • Each time there is a change in processing between types of animal products (consider exceptions),

   • Each time there is a change from raw to ready-to-eat foods,

   • After substantial interruptions,

   • Throughout the day as necessary, and

   • After final use each working day.

• Water Status Notices. Be alert to public notices that pertain to your water supply. To ensure a safe water supply for food establishment operations and for drinking purposes during such notices, contact your local health department for assistance.

• Changes in Water Quality. Be aware of changes in water quality such as taste, odor, or clarity or changes in water pressure. Such changes may be an indicator of a possible cross-connection.

• Cross-connections. Check your establishment for cross-connections mentioned above.

• Repairs and alterations to the water system or equipment connected to a water system must be done only by a licensed plumber who is familiar with cross-connection prevention.

• Provided with hot and cold or controlled temperature water (90°F to 105°F) through a mixing valve or combination faucet;

• Self-closing, slow-closing or metering faucets shall provide a continuous flow of water for at least fifteen seconds without reactivating the faucet; and

• Steam mixing valves shall not be used.

• In addition, handwashing facilities shall be provided with a continuous supply of:

•  Hand soap or similar hand cleanser; and

• Individual disposable sanitary paper towels; or

• A continuous towel system supplied with a clean towel; or

•   A heated air hand-drying device.
  
  

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E. COMPLIANCE AND ENFORCEMENT

The key to food safety is controlling time and temperature throughout the flow of food, practicing good hygiene, preventing cross contamination, and purchasing food supplies from approved suppliers. In addition to being monitored by health inspectors, it is also important that each foodservice operation inspects its own facilities.

The number of problems identified by SUAs during site inspections stresses the importance of meal site sanitation and food safety monitoring. The 1995 National Evaluation of the OANP (10) found that about 28% of SUAs reported sanitation and food safety problems in their last assessments of AAAs or projects. According to the Evaluation, 73% of SUAs require all sites, both OANP production and service sites, be inspected. However, only 18% of SUAs require only sites preparing food be inspected. Dining centers that serve meals should also be routinely monitored to ensure the maintenance of appropriate food temperatures and safe handling practices. It is also important that vendors and caterers be monitored. Sample Dining Center and Kitchen monitoring tools are available from Florida. The National Evaluation found that only 75% of SUAs require vendor sites to be monitored.

Below is a list of common violations from actual inspections, along with suggestions for correcting them (16):

Violation #1: Potentially hazardous food at room temperature.
Suggestions: Monitor the receiving area and be sure perishable food deliveries are reaching refrigerators and freezers promptly. Evaluate whether delivery times are coordinated with staffing, and make any needed adjustments. In the kitchen, watch for overzealous employees who may be removing products for preparation too far in advance. In serving areas, be sure that cold food is going directly into cold holding units, and hot food is going directly into hot serving units — no pans on counters.

Violation #2: Bare hands are contacting food.
Suggestions: Train all employees about the need to use a barrier between food and hands. The barrier may be a utensil or a clean plastic glove (changed regularly) or a sheet of deli paper. Then, be sure that sanitary utensils are available in all areas. Sometimes it takes planning to match the utensil to the job. Employees given utensils that are awkward to work with often give up and use bare hands.

Violation #3: No thermometers in use.
Suggestions: Recognize thermometers as one of the chief controls for keeping food out of the hazard zone. In cold storage areas without a built-in thermometer, a hanging thermometer can be secured inside. Then, check and log the temperature regularly. For food preparation and holding areas, be sure everyone who needs one has and uses a calibrated thermometer. In holding, emphasize that cold holding below 41°F is just as critical as hot holding above 140°F. FDA researchers noted this year that many foodservice professionals have done a great job of paying attention to endpoint cooking temperatures, but are overlooking holding and storage issues with cold food.

Violation #4: Improper thawing.
Suggestions: Use one of the approved methods for thawing food: thaw in the refrigerator, or under cold running water, or in the microwave (and then begin cooking immediately). What really goes wrong with thawing? Sometimes it is a matter of last-minute efforts to get food ready. A reminder to transfer frozen ground beef to the refrigerator two to three days before it will be cooked can help a great deal.

Violation #5: Food not protected from dirt.
Suggestions: Check all storage areas to be sure food is at least 6 inches off the floor. This includes in refrigerators and freezers. Elevation protects food from dirt as you sweep floors, and also makes food slightly less accessible to pests. Meanwhile, when serving and transporting food, be sure all food is covered. Again, a close look at the tools provided to employees can help. Do they have to tear off sheets of plastic wrap one-by-one to cover food? Are there snug-fitting lids available that you could use instead?

Violation #6: Employees are eating in preparation and/or service areas.
Suggestions: To change this practice, first establish policies clearly. Then, monitor all areas and remind employees as needed. It's helpful to explain the rationale behind this policy: Eating makes your own hands unclean, and facilitates transfer of pathogens to the food that others will eat. The irony of this policy is not to encourage cooks to taste their own food and take responsibility for ensuring quality. Is there a solution? Some managers set up a taste panel in a controlled area every day, inviting employees to taste the food and comment.

Violation #7: Improper dishwashing.
Suggestions: Review dish-machine maintenance plan as recommended by the manufacturer. Inspectors say they often find heavy lime build-up, clogged rinse jets, or broken temperature gauges. Each of these violations is preventable with some attention to maintenance.

Violation #8: Chemical sanitizers not tested.
Suggestions: Whether in the pot and pan sink or in a bucket of solution used for wiping tables, the concentration of chemical sanitizer must be correct. Explain to employees that too low a concentration may not work, and too high a concentration may not be safe. Also, explain that sanitizing solutions lose their strength over time. Finally, be sure that test kits are available where needed, and spend the time to show employees how to use them.

Violation #9: Wiping cloths improperly handled.
Suggestions: Sometimes, an employee will use a cloth for tables to grab a spill on the floor. Encourage employees to use separate cloths for separate purposes, and keep wiping cloths in the sanitizing solution between uses. Of course, cloths should be changed as they become soiled, and every time you make a fresh solution of sanitizer.

Violation #10: Walls, ceiling or floor in disrepair.
Suggestions: Continue to monitor the condition of these surfaces to ensure integrity is intact. This may mean patching and finishing a crumbling spot on a wall, or replacing loose or chipped tiles on a floor. All of this protects food in two ways: It prevents the physical hazard of having loose construction fragments enter food, and it ensures that these surfaces are cleanable.

Violation #11: Lighting is not shielded.
Suggestions: Recognize broken glass as another physical hazard to food. Check to be sure that fixtures are shielded.

Violation #12: Employees are promoting cross contamination.
Suggestions: Cross contamination is the transfer of pathogens from one food to another.

It can happen in the refrigerator when an employee places raw meat above fruit and the drippings contaminate the fruit. It can happen in the kitchen when a cook slices turkey on the slicer and then slices roast beef without sanitizing the equipment in between. It can happen in the serving area when an employee wearing plastic gloves picks up a hamburger to place it on the grill, and then picks up deli meat for a sandwich to order — without changing gloves in between. Explain to employees that utensils, equipment, gloves, and even hands can all boil down to a personalized taxi service for harmful bacteria and viruses.

Internal monitoring procedures are critical in ensuring that appropriate sanitation standards and food handling procedures are followed. Best practices include the regular monitoring and documentation of compliance and that corrective actions are completed appropriately. Participant satisfaction surveys, focus groups, and other consumer-oriented meal service evaluations on a regular basis also provide information on program compliance and need for quality improvement.

Sample SUA Food Safety Monitoring Standards/Guidelines

•   Every kitchen utilized for the preparation of Title IIIC meals shall be inspected twice per year by the Nutrition Project/Area Agency on Aging using the Elder Affairs Kitchen inspection form. Inspections shall occur at approximately six-month interval.

• Nutrition contractors must utilize temperature probes for checking food temperatures. In addition, refrigerators and freezers located at food preparation and service sites must have thermometers.

• A provider cited for critical items during the local health department inspection must furnish a copy of that inspection report and the follow-up report to the AAA within five working days of receipt from the inspecting agent.

•  A provider cited by the Ohio Department of Agriculture or USDA Regulatory Agents must furnish a copy of the findings and corresponding corrective plans within five working days of receipt from the regulatory agent to the AAA.

• These aspects of provider operations require monitoring:

  • Food temperatures during storage, preparation, transport and delivery of food to the dining site; holding food before and during the meal service.

  • Food packaging and transporting systems.

  • Preparation, holding, and delivery practices; ensuring retention of food quality and characteristices (e.g., flavor and texture).

• A provider must monitor all aspects of the operation and take immediate action to improve practices. Aspects that require monitoring are:

• Client satisfaction by eliciting their comments about dining environment, type of food, portion size, temperatures, meal delivery, meal service schedules and staff professionalism.

• Food temperatures shall be recorded by the name of each specific food item. Exceptions are bread products, crackers, cake and fresh fruit. Temperature reports must be kept on file for three years plus the current year.

• Temperature checks of hot and cold food must be taken and recorded at least one time per week on selected routes. The last meal delivered on the route shall be the one checked to assure that hot food is delivered at a minimum of 140°F and cold food is delivered at 40°F or below (edited). Records of temperatures shall be maintained and kept on file by the provider.

• Temperature retention problems involving the entire meal shall be monitored on a daily basis until the problems are identified and corrected.

• Temperature retention problems with individual food items shall be followed up immediately in order to correct the problems.

• Each nutrition project shall establish a monitoring schedule that insures that standards are met on all routes.

• A sample of all food items shall be saved at each food preparation site at least 72 hours for checking purposes should food‑borne illness occur.