Lesson 1: Regulations and Inspections of the New York City Department of Health and Mental Hygiene PDF

**[Lesson 1: Regulations and Inspections of the New York City Department of Health and Mental Hygiene]{.smallcaps}** -- -- esson 1. New York City Department of Health and Mental Hygiene: Regulations and Inspections What is Assessed during Inspections During food establishment inspections, pu...

**[Lesson 1: Regulations and Inspections of the New York City Department of Health and Mental Hygiene]{.smallcaps}** -- -- esson 1. New York City Department of Health and Mental Hygiene: Regulations and Inspections What is Assessed during Inspections During food establishment inspections, public health sanitarians pay particular attention to the critical violations of the New York City Health Code. These include but are not limited to: Improper time and temperature controls Improper cooling Poor personal hygiene Employee illness Bare hand contact with ready-to-eat foods Rodent and other vermin activity Inadequate equipment and facilities Although it is impossible to predict how many times a food establishment may be inspected, generally one or two routine (cycle) inspections are conducted each year. The frequency of cyclical inspections depends on the complexity of a food establishment\'s business model. Each restaurant is assigned a specific risk category according to its menu, complex food processes and other public health risk factors. Inspections are unannounced except for pre-permit inspections, which are conducted prior to the opening of the food establishment and issuing of the permit. Routine cyclical inspections are designed to observe, evaluate and, ultimately, educate food establishment operators in various points of food handling, such as: Receiving Storage Preparation Cooking Hot-holding Cooling Reheating Service The criteria for issuing violations are based on the factors that contribute to food-borne illness (above). Each violation is assigned a point value; for example, one instance of food held at a potentially hazardous temperature (41°F - 140°F) during hot-holding results in a 7-point violation. Points increase depending on how severely a risk can affect public health. Violations are divided into two categories: Critical and General. Complete information on inspection scoring systems can be viewed at http://www1.nyc.gov/assets/doh/downloads/pdf/rii/blue-book.pdf A food establishment gets a failing grade when it accumulates 28 points in violations, and may be closed for: Three consecutive failures Failure to correct public health hazards Operating without a permit Unsanitary conditions Obstructing/interfering with a health inspection. Violations of the Health Code may result in the issuance of a Notice of Violations returnable to the Administrative Tribunal, and may result in fines. All food service establishments in New York City must comply with the New York City Health Code, New York State Sanitary Code, and other applicable laws. One of the primary responsibilities of a food service establishment is to obtain and maintain a current and valid permit issued by the New York City Health Department. The permit must be conspicuously displayed in a public area of the establishment. Failure to obtain a permit results in the immediate closure of the establishment. Health inspectors enforce the city Health Code and perform various types of inspections, including: Routine cycle inspections Compliance inspections Final inspections Inspections in response to complaints Supervisory, follow-up inspections Smoking inspections (both routine and complaint-driven) Permit surveys Water emergency-related inspections City health inspectors must be given access to all areas of the food establishment during an inspection. Any obstruction or interference with the duties of an inspector while performing his/her duties may result in stiff fines or closing of the establishment, or both, as well as revocation of its permit. Health inspectors carry both a badge and a photo identification, which food establishment staff has a right to see on request. Inspectors employment may also be verified by calling the Bureau of Food Safety and Community Sanitation at (212) 676-1600/01. Inspectors are not authorized to conduct any money transactions on behalf of the Department of Health (e.g., collecting permit fees or fines etc.) The offer of a bribe, gratuity or reward for official misconduct is a crime, and aside from criminal liability, may also result in the revocation of the establishment\'s permit. Any food service establishment can be closed by the Commissioner of Health when it is deemed necessary to protect public health, such as in cases of: An inability or unwillingness to correct an imminent public health hazard (e.g., sewage in food areas, vermin infestation, inadequate facilities to maintain proper food temperatures, etc.) No permit or an expired permit Repeat violations of the Health Code (failing three consecutive inspections) Obstruction of , or interference with, the duties of a Health Inspector -- -- -- -- **[Lesson 2. Introduction To Food Safety]{.smallcaps}** -- -- -- -- **[Lesson 2. Introduction To Food Safety]{.smallcaps}** -- -- -- -- -- -- -- -- **[esson 2. Introduction To Food Safety]{.smallcaps}** Temperature Danger Zone\ Most microorganisms that cause foodborne illness typically grow best between temperatures of 41°F and 140°F. This is commonly referred to as the **temperature danger zone**. One of the basic and simplest ways to keep food safe is by keeping it out of the temperature danger zone. -- -- -- -- How do we store potentially hazardous foods?\ All foods must be kept free from adulteration, spoilage, filth or other contamination in order to be suitable for human consumption. Potentially hazardous foods are of particular concern because they provide the conditions suitable for the growth of microorganisms. These foods must be kept either hot or cold to prevent microorganisms from growing. Hot means 140°F or above and cold means 41°F or below. The temperature range between 41°F and 140°F is known as the **temperature danger zone**. It is within this range that microorganisms are comfortable and will grow rapidly. At 41°F and below, the temperature is cold enough to retard or slow down the growth of microorganisms, while above 140°F most of the microorganisms which cause foodborne illness begin to die. **[Lesson 2. Introduction To Food Safety]{.smallcaps}** +-----------------------------------------------------------------------+ | - - - | | | | | | | | - - - - | | | | | | | | - - - - - | +=======================================================================+ | | +-----------------------------------------------------------------------+ | -- | | -- | +-----------------------------------------------------------------------+ | -- -- -- | | | | -- -- -- | +-----------------------------------------------------------------------+ | | +-----------------------------------------------------------------------+ **[Lesson 2. Introduction To Food Safety]{.smallcaps}** -- -- **[Lesson 2. Introduction To Food Safety]{.smallcaps}** -- -- -- -- **[esson 2. Introduction To Food Safety]{.smallcaps}** +-----------------------+-----------------------+-----------------------+ | | | | +-----------------------+-----------------------+-----------------------+ | | | | +-----------------------+-----------------------+-----------------------+ | | | | +-----------------------+-----------------------+-----------------------+ | | | | +-----------------------+-----------------------+-----------------------+ | | | | +-----------------------+-----------------------+-----------------------+ | | | | +-----------------------+-----------------------+-----------------------+ | -- -- | -- | | | | -- | | | -- -- | | | +-----------------------+-----------------------+-----------------------+ **[Lesson 2. Introduction To Food Safety]{.smallcaps}** +-----------------------+-----------------------+-----------------------+ | | | | +-----------------------+-----------------------+-----------------------+ | -- -- -- | | | | | | | | -- -- -- | | | +-----------------------+-----------------------+-----------------------+ Lesson 2. Introduction To Food Safety Smoked fish Smoked fish provides ideal conditions for the growth of Clostridium botulinum spores if left at room temperature; therefore, upon receipt, all smoked fish must be stored at 38°F or below. It is important to adhere to the temperature requirements stated on the label. Shellfish Shellfish is the term used to describe clams, mussels and oysters, which belong to the family of mollusks. They are filter feeders, meaning they absorb water from their environment, filter out whatever nutrients there are and expel the water. Feeding in this manner causes them to absorb and accumulate harmful microorganisms from polluted waters. Since the whole shellfish is eaten either raw or only partially cooked, it is critical to ensure that they are harvested from safe waters. It is important to buy shellfish from reputable suppliers who can provide the shipper\'s tags which identify the source of the shellfish. These tags supply the following information: The name of the product The name of the original shipper The address of the original shipper The interstate certificate number of the original shipper The location of the shellfish harvesting area When purchasing small amounts from a retailer, a split-lot tag must be provided that has all the information from the original tag. The shellfish tag is required to be kept with the product, and kept for another 90 days after it is used up, in order of delivery. It is strongly recommended that invoices be kept with tags to allow better tracking of the product. The virus hepatitis A is associated with shellfish. **[esson 2. Introduction To Food Safety]{.smallcaps}** +-----------------------------------+-----------------------------------+ | | | +-----------------------------------+-----------------------------------+ | -- -- -- -- | | | | | | -- -- -- -- | | +-----------------------------------+-----------------------------------+ -- -- -- -- **[esson 2. Introduction To Food Safety]{.smallcaps}** -- -- -- -- **[Lesson 2. Introduction To Food Safety]{.smallcaps}** +-----------------------------------+-----------------------------------+ | - - - | | +-----------------------------------+-----------------------------------+ | | | +-----------------------------------+-----------------------------------+ | | | +-----------------------------------+-----------------------------------+ | | | +-----------------------------------+-----------------------------------+ Refrigerated and Frozen Processed Foods\ For convenience as well as cutting down on costs, there has been a greater shift towards using prepared prepackaged refrigerated or frozen foods. These routinely include deli and luncheon meats, refrigerated or frozen entrees, etc. Care should be taken when receiving these products to ensure quality as well as safety. Following are some guidelines: - Ensure that refrigerated foods are delivered at 41°F or below. (Except, as noted previously, smoked fish must be received at 38° F or lower.) - Ensure that frozen foods are delivered at 0°F or lower. - All packaging must be intact. - Any frozen food packaging that shows signs of thawing and refreezing should be rejected. Signs include liquid or frozen liquids on the outside packaging, formation of ice crystals on the packaging or on the product, and water stains.