2. Foodborne Illness Is Real…

3. Clostridium Perfringens SalmonellaNorovirus

4. F371 §483.35(i) - Sanitary Conditions The facility must – §483.35(i)(1) - Procure food from sources approved or considered satisfactory by Federal, State or local authorities; and §483.35(i)(2) - Store, prepare, distribute and serve food under sanitary conditions

5. CDC http://www.cdc.gov/foodsafety/groups/consumers.html

6.  Ready-to-eat foods that require heating before consumption are best taken directly from a sealed container (secured against the entry of microorganisms) or an intact package from an approved food processing source and heated to at least 135°F  When cooking raw animal foods in the microwave, foods should be rotated and stirred during the cooking process so that all parts of the food are heated to a temperature of at least 165°F; and  Time/Temperature Control for Safety (TCS) food that is cooked and cooled must be reheated so that all parts of the food reach an internal temperature of 165°F  Poultry and stuffed foods: 165°F;  Ground meat, ground fish, and eggs held for service: at least 155°F;  Fish and other meats: 145°F;  Fresh, frozen, or canned fruits and vegetables: cooked to a hot holding temperature of 135°F. FORM CMS–20055 (9/2014) CDC http://www.cdc.gov/foodsafety/groups/consumers.html

7.  Do staff properly wash hands with soap and water to prevent cross contamination?  Do staff utilize hygienic practices (not touching hair, face, nose) when handling food?  Do staff serve food to residents after collecting soiled plates and food waste, without proper hand washing?  Is equipment clean (refrigerators, freezers, prep areas, utensils, dinnerware, food trays)?  Is food stored in direct contact with soiled surfaces or rust?  Are containers of food stored on the floor or surfaces that are not clean? FORM CMS–20055 (9/2014) CDC http://www.cdc.gov/foodsafety/groups/consumers.html

8.  Are proper thawing techniques used? (Food thawing at room temperature?)  Are cold foods held at 41⁰ F or below?  Are potentially hazardous foods being held at appropriate temperatures? (Including nourishments and snacks being served within 4 hours of delivery)  Are leftovers cooled quickly and promptly using shallow pans  Are potentially hazardous foods cooled from 135⁰ F to 70⁰ F within 2 hours; from 70⁰ F to 41⁰ F within 4 hours FORM CMS–20055 (9/2014) CDC http://www.cdc.gov/foodsafety/groups/consumers.html

9.  Is raw meat stored so that juices are not dripping into other foods?  Are food surfaces cleaned after preparation of fish, meat, or fowl?  Are cutting surfaces sanitized between uses? FORM CMS–20055 (9/2014) CDC http://www.cdc.gov/foodsafety/groups/consumers.html

10. CDC - http://www.cdc.gov/foodsafety/groups/consumers.html

11.  Persons with Autoimmune Diseases  HIV/AIDS Patients  Cancer Patients  Diabetes Patients  Older Adults “…older adults residing in nursing homes are ten times more likely to die from bacterial gastroenteritis than the general population.” ten times http://www.foodsafety.gov/risk/olderadults/index.html

12. CDC - http://www.cdc.gov/foodsafety/groups/consumers.html

13. F371 §483.35(i) - Sanitary Conditions The facility must – §483.35(i)(1) - Procure food from sources approved or considered satisfactory by Federal, State or local authorities; and §483.35(i)(2) - Store, prepare, distribute and serve food under sanitary conditions