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Food Safety - maine.gov

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Health and Food Safety
Hand Washing
Hand washing.Staff must ensure that all adults and all children wash their hands immediately before and after eating snacks and meals. Hand washing must be done with soap and running water, when available. (Home Licensing Book)Hand-washing.The facility shall be responsible for hand washing of all adults and all children immediately prior to snacks and meals. (Center Licensing Book)Anyone preparing food needs to wash hands
Wet hands and arms with water that is at least 100FSoap upScrub 10-15 seconds between fingers, wrist, palm, back of hands and fingernailsRinseDry with heat or disposable towel
Fruits and vegetables need to be thoroughly washed.Singleserveutensils should bedisposed of afterone use
Temperatures
Refrigerator temperature.Refrigerators must be kept at a temperature not to exceed forty-one degrees (41°) Fahrenheit.Freezer temperature.Freezers must be kept at a temperature not to exceed zero (0°) Fahrenheit.Transporting food. When food is transported, sanitary containers must be used to keep hot food at or above at least one hundred and forty degrees (140°) Fahrenheit and cold food at or below 40° Fahrenheit.
Breast Milk
Breast Milk must be labeledIt can be stored in the refrigerator for 72 hours and at 39 or below
Sanitation
Allsurfaces where food is prepared and served must be washed before and after use.Kitchen facilities must be maintained in a sanitarymanner freeof insects, rodents, dust and other contaminants.Staffwho are ill must not work in the food preparation area. Staff with open sores that cannot be covered must not handle or prepare food.
Cups, bowls, containers should be stored upside downServing utensils should be stored with handles facing upItems should be stored at least 6 inches off the floorRefrigerated Food Storage should be top down1. Ready to eat food2. Fish, Steak, and chops3.Whole cuts of meat4. Ground Meat and Ground fish5. All poultryCover all food
Food Allergy
MajorFoodAllergenMilkEggsWheatSoyShellfishTree NutsPeanutsFish
Milk
Unflavored whole milk must be served to 1 year olds; unflavored low-fat or fat-free milk must be served to children 2 through 5 years old; and unflavored low-fat,unflavoredfat-free, or flavored fat-free milk must be served to children 6 years old and older andadultsNon-dairymilk substitutes that arenutritionallyequivalent to milk may be served in place of milk to children or adults with medical orspecial dietary needs
Approved Milk Substitutes
(1) Hannaford, Shaw’s, Target (2) Hannaford , Shaw’s (3) Hannaford, Shaw’s (4) Sam’s, Wal-Mart (5) Sam’s, Wal-Mart (6) Hannaford, Shaw’s, Target,WalMart
Non-Dairy Substitute Tool(Takenfrom North Carolina Special Nutrition Programs Unit in the Division of Public Health, Department of Health and HumanServices)http://www.maine.gov/dhhs/ocfs/ec/occhs/resources.htm
Food Accommodations
Requested by Parents or GuardiansParent/guardiancan supplyonemeal component as part of a reimbursable mealInstitutions may providea substitution within the meal patternRequiredto accommodate a disabilityMusthave medical statement on file with a Authorized medical professional’s signature; andInstitutionMUST make thechange
Eggs
The finalruleallows whole eggs to credit towards the meat/meat alternate component for infants. Previously, only egg yolks were allowed due to concerns with developing food allergies when infants are exposed to the protein in the egg white. However, the American Academy of Pediatrics recently concluded there is no convincing evidence to delay the introduction of solid foods that are considered to be major food allergens, including eggs.
Peanuts and Tree Nuts
Peanut allergies tend to be lifelong, although studies indicate that approximately20 percent of children with peanut allergy do eventually outgrow their allergy. Younger siblings of children allergic to peanuts may be atincreasedrisk for allergy to peanuts.allergic reactions just from breathing in small particles of nuts or peanuts are rarePeople with tree nut allergy are seldom allergic to just one type ofnutand are therefore usually advised to avoid all treenuts
Wheat and Gluten
Wheatallergy is an overreaction of the immune system to wheatproteinCeliacdiseaseiscaused by an abnormal reaction to gluten in the small intestine. Gluten is a protein found in wheat, barley and rye.
“May Contain”
Theuse of advisory labels (such as “May Contain”) on packaged foods is voluntary, and there are no guidelines for their use. However, the FDA has begun to develop a long-term strategy to help manufacturers use these statements in a clear and consistent manner, so that consumers with food allergies and their caregivers can be informed as to the potential presence of the eight major allergens.
Anaphylaxis
Anaphylaxis is an extreme and severeallergicreaction.EpiPenis an injection containing epinephrine, a chemical that narrows blood vessels and opens airways in the lungs. These effects can reverse severe low blood pressure, wheezing, severe skin itching, hives, and other symptoms of an allergic reaction.
https://www.foodallergy.orgSure Food Safety Manual
Civil Rights
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov.This institution is an equal opportunity provider

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Food Safety - maine.gov