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Ecolab — Food Safety and Public Health Matters Webinar (Food Safety Month 2020)

41 slides from Ecolab's conference presentation, Sep 17, 2020

  1. Slide 1: Health Inspections: What You Need to Know Now and Then

    © Ecolab 2020. All rights reserved. DO NOT COPY, CITE OR DISTRIBUTE WITHOUT PERMISSION OF ECOLAB. HEALTH INSPECTIONS: WHAT YOU NEED TO KNOW NOW AND THEN September 17, 2020 SEPTEMBER 2020 © Ecolab 2020. All rights reserved.

  2. Slide 2: Welcome to Food Safety Month

    WELCOME TO FOOD SAFETY MONTH Connection | Content | Community What is Restaurants Rise from Nation’s Restaurant Food Safety and Public Health Matters News? webinars are held quarterly and focus on  Direct access to information, insights and solutions emerging trends in food safety and public specif

  3. Slide 3: We Are Ecolab

    WE ARE ECOLAB Ecolab is the global leader in water, hygiene and energy technologies and services PROVIDING AND PROTECTING WHAT IS VITAL Every day, we work to make the world cleaner, safer and healthier © Ecolab 2020. All rights reserved.

  4. Slide 4: Advancing Food Safety Together

    ADVANCING FOOD SAFETY TOGETHER Food safety is a top concern even during the pandemic. Protect your brand and build a resilient business by ensuring a strong food safety culture in your foodservice operation. © Ecolab 2020. All rights reserved.

  5. Slide 5: Food Safety Month Webinar Series

    FOOD SAFETY MONTH WEBINAR SERIES Demystifying Sanitation in Foodservice: Food and Dining: The Future State New Procedures and Approaches View On Demand View On Demand Ensuring Customer and Employee Confidence During COVID-19 View On Demand Food Safety 101: Leveraging Technology December 2020 © Ecola

  6. Slide 6: Agenda

    HEALTH INSPECTIONS: WHAT YOU NEED TO KNOW NOW AND THEN AGENDA  Health Inspections Trends  Outbreaks and the Impact on Foodservice  Partnering with Health Inspectors  Virtual Inspections  Q&A © Ecolab 2020. All rights reserved.

  7. Slide 7: © Ecolab 2020. All rights reserved.

    © Ecolab 2020. All rights reserved. 7

  8. Slide 8: © Ecolab 2020. All rights reserved.

    © Ecolab 2020. All rights reserved. 8

  9. Slide 9: © Ecolab 2020. All rights reserved.

    © Ecolab 2020. All rights reserved. 9

  10. Slide 10: © Ecolab 2020. All rights reserved.

    © Ecolab 2020. All rights reserved. 10

  11. Slide 11: Outbreaks and the Impact on Foodservice

    OUTBREAKS AND THE IMPACT ON FOODSERVICE © Ecolab 2020. All rights reserved.

  12. Slide 12: Steve Mandernach

    Steve Mandernach Steve Mandernach is the executive director of the Association of Food and Drug Officials (AFDO). Prior to becoming executive director in 2018, Mandernach was the bureau chief for food and consumer safety at the Iowa Department of Inspections. Mandernach is a past president of AFDO a

  13. Slide 13: What Is the Association of Food and Drug Officials (AFDO)?

    WHAT IS THE ASSOCIATION OF FOOD AND DRUG OFFICIALS (AFDO)? CONNECT - SHARE - IMPACT - PROTECT For more than a century, AFDO has  connected food and medical products professionals in the public and private sectors, providing a forum for  sharing various disciplines and perspectives with the goal of

  14. Slide 14: Foodborne Illness Detection

    FOODBORNE ILLNESS DETECTION BETTER TECHNOLOGY NOW EXISTS  New technology is Whole Genome Sequencing  Much more detailed comparison OLD: PFGE NEW: Whole Genome Sequencing © Ecolab 2020. All rights reserved.

  15. Slide 15: Foodborne Illness Detection

    FOODBORNE ILLNESS DETECTION SIMPLER CLINICAL DETECTION METHODS  CIDTs cheaper, faster, and readily available in clinical offices  Can detect 22 of the most common foodborne illnesses  Still requires stool © Ecolab 2020. All rights reserved.

  16. Slide 16: Foodborne Outbreak Detection

    FOODBORNE OUTBREAK DETECTION Report to the food establishment Report or complaint to the health department or regulatory agency Healthcare provider  Most foodborne illness must be reported to the health department if detected  Health department follows up with case interviews Social media © Ecolab

  17. Slide 17: Foodborne Outbreak Investigation

    FOODBORNE OUTBREAK INVESTIGATION Challenges  Stool samples normally needed for best ability to match  Food often is no longer available by time illness detected  Ill persons often not willing to provide detailed food history Advances  WGS can also be used for the sampling of food establishment e

  18. Slide 18: Identified Outbreaks Will Increase

    IDENTIFIED OUTBREAKS WILL INCREASE  Easier testing results in more illnesses detected  WGS results in a better way to relate illnesses quickly  Better investigational tools such as environmental sampling  Smaller outbreaks being identified and the sources more likely to be identified © Ecolab 20

  19. Slide 19: Collaborating with Regulators and Health Officials During an Outbreak

    COLLABORATING WITH REGULATORS AND HEALTH OFFICIALS DURING AN OUTBREAK  Ask questions if you don’t understand  Provide information expeditiously  Be prepared to provide recipes, sources, invoices, shipping records, etc.  Be appreciative of early information  May be preliminary but gives you earl

  20. Slide 20: Working with Health Inspectors

    WORKING WITH HEALTH INSPECTORS © Ecolab 2020. All rights reserved.

  21. Slide 21: Elisabeth Wirsing

    Elisabeth Wirsing Elisabeth Wirsing serves as the Senior Environmental Health Program Manager at the Vermont Department of Health. This role includes directing the Food & Lodging Program work in retail food, manufactured food, shellfish, and lodging since 2010. Liz also oversees compliance and enfor

  22. Slide 22: Building Regulatory Relationships

    BUILDING REGULATORY RELATIONSHIPS Promotes better communications during outbreaks, emergencies, and other situations. Assists when considering new novel methods. Develops stronger food safety partnerships. Engagement should be brand, but also a local level. © Ecolab 2020. All rights reserved.

  23. Slide 23: How to Build Relationships

    HOW TO BUILD RELATIONSHIPS Attend regulatory meetings such as:  Annual AFDO Conference or Regional AFDO Affiliates  FDA Retail Seminars (for retail industry)  Annual NEHA Conference and State and Regional Affiliates Set up regulatory meetings in states your organization has a significant presence

  24. Slide 24: Food Protection Task Forces

    FOOD PROTECTION TASK FORCES © Ecolab 2020. All rights reserved.

  25. Slide 25: Tips for Interacting with Regulators

    TIPS FOR INTERACTING WITH REGULATORS  Be respectful  Know your facts, don’t provide inaccurate information  The establishment and inspector have the same goal—safe food—collaborate  Inspectors are generalists, if they seem confused offer to explain the process  Don’t escalate issues up several

  26. Slide 26: What If We Disagree with Inspection Results?

    WHAT IF WE DISAGREE WITH INSPECTION RESULTS?  Approach disagreements constructively  Be prepared, have evidence, show why this was wrong  Typically, harder to dispute observations, less hard to dispute application of regulations  Present your concern as soon as possible  Try a phone call rather

  27. Slide 27: Virtual Inspections: COVID-19 Response

    VIRTUAL INSPECTIONS: COVID-19 RESPONSE © Ecolab 2020. All rights reserved.

  28. Slide 28: Sandra Craig

    Sandra Craig Sandra Craig has a B.S. in Agriculture and 38 years of experience in Environmental Health programs. She's been Director of the Division of Food and Lead Risk Assessments since 2005. The division provides statewide oversight of the retail, dairy & manufactured dairy food, bottled water,

  29. Slide 29: Virtual Permit Inspections

    VIRTUAL PERMIT INSPECTIONS The first virtual inspection was a permit inspection, from that experience a SOP was developed for all future virtual inspections that included instructions on how to set up and conduct them. The program developed disclaimer language to be included on the permit inspection

  30. Slide 30: Food Safety Checks

    FOOD SAFETY CHECKS As a first step into virtual food safety inspections, a non-scored, risk factor focused “Food Safety Check” was developed based on the virtual permit inspection protocol. Positive features of the Food Safety Checks  Allowed for social distancing.  Provided the necessary level of

  31. Slide 31: Limited Scope Inspections

    LIMITED SCOPE INSPECTIONS  While the Food Safety Checks were successful and well received, with the ongoing pandemic and continued need for social distancing, it was time to move onto the next phase of virtual food safety inspections.  On July 1st we rolled out “Limited Scope Inspections”.  Like

  32. Slide 32: Virtual Inspection Forms

    VIRTUAL INSPECTION FORMS  We created several forms in our electronic reporting system that are distinct from our regulatory inspection form.  Questions were designed to get info on how they are operating and address other non-regulatory issues such as face coverings and social distancing.  Narrow

  33. Slide 33: Virtual Inspections

    VIRTUAL INSPECTIONS FEEDBACK CONTINUES TO BE POSITIVE  All types of virtual inspections allow for an interactive and risk focused discussion that encompasses more than food code.  Provides food safety validation for promoting consumer confidence as the completed checks and inspections are posted o

  34. Slide 34: Positive Lessons Learned

    POSITIVE LESSONS LEARNED Don’t be afraid to try something out as a pilot, if it fails, there is no long reaching harm. You will learn from the failure as well as the success. Using a pilot approach gives you the opportunity to fine tune the protocols needed for full implementation. Announced inspect

  35. Slide 35: Challenges

    CHALLENGES  Not all locations have cell service  PIC or manager does not have a company device  Cell phone, i-Pad, laptop  Language barriers  Non-compliance of items noted  Ex. Refrigerators still not holding proper temperatures after multiple follow-ups © Ecolab 2020. All rights reserved.

  36. Slide 36: What Are the Future Uses of Virtual Inspections?

    WHAT ARE THE FUTURE USES OF VIRTUAL INSPECTIONS?  We’ve expanded the use to include change of ownership permit inspections by doing both a virtual permit inspection and a virtual food safety inspection at the same time.  Other announced inspections such as follow-up inspections seem like a good fi

  37. Slide 37: Questions

    QUESTIONS © Ecolab 2020. All rights reserved.

  38. Slide 38: Why Isn't Everyone on the Same Version of the Food Code?

    WHY ISN’T EVERYONE ON THE SAME VERSION OF THE FOOD CODE? Sometimes the local industry has significant challenges with certain provisions Significant resources required to update:  Stakeholder sessions  Training of staff  Updating IT systems Many Food Code versions have relatively minor changes Si

  39. Slide 39: Food Safety and Public Health Resources

    FOOD SAFETY AND PUBLIC HEALTH RESOURCES FOOD SAFETY AND PUBLIC FOOD SAFETY RESOURCE LIBRARY HEALTH MATTERS WEBINARS Quarterly and On-Demand Webinars Food Safety Articles and Tips Food Safety Readiness Food Safety and Public Health Matters webinar series informs and educates food service professional

  40. Slide 40: Join Us Food Safety Month Webinar Series

    JOIN US FOOD SAFETY MONTH WEBINAR SERIES Demystifying Sanitation in Foodservice: New Procedures and Approaches Ed Snodgrass Kaycee Strewler RD&E Program Leader Senior Technical Ecolab Account Specialist Ecolab Food and Dining: The Future State Ensuring Customer and Employee Confidence View On Demand

  41. Slide 41: Thank You for Attending

    THANK YOU FOR ATTENDING © Ecolab 2020. All rights reserved.

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