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Board - Committee - Commission - Council:
Board of Health 2020 FEB 19 AM A33
Date: 2019-01-14 Time: 7:00 PM
Building: Reading Town Hall Location: Conference Room
Address: 16 Lowell Street Session: Open Session
Purpose: General Business Version: Final
Attendees: Members - Present:
Emmy Dove, Eleanor Shonkoff, Kevin Sexton, Lara Romonowski, Ann Maire
Messina
Members - Not Present:
Others Present:
Jean Delios, Laura Vlasuk
Minutes Respectfully submitted By: Lara Romonowski
Topics of Discussion:
Agenda
•
Chair report
.
Health Agent report
•
Roundtable
•
Update on vaping
.
Pesticide Regulations update
•
2020 goals
•
2020 potential BOH meeting dates
•
Review minutes 11-26-19
Chair Report
• Received notification of a transformer leak and cleanup efforts.
• Flu report from MA DPH is high, and higher than previous years.
Health Agent Report
• Public Health Nurse the Health Department resigned; will be posting job description soon
• Month of December: see report for details
• 25 inspections
. 13 reinspection's
. 3 complaints
• 1 septic abandonment
. Month of November: see report for details
• 10 inspections
• 4 reinspection's
• 3 complaints
• 0 septic abandonment
Page 1 1
Roundtable
• Discuss recent studies related to substance abuse and mental health, and vaping
• RCASA organization changes
Update on Vaping
• State published guidance which states the new legislation
• Suggest sending this to tobacco permit establishments
Pesticide Regulations update
• Review recommended edits to pesticide from Town Council.
• Motion to adopt Pest Management Regulation for Land Owned by the Town of Reading; motion
seconded; motion passes 3-0.
2020 Goals
• Consider developing an onboarding packet for new board members, including roles and
responsibilities.
• Software systems: migrating from ViewPermit to Viewpoint (cloud -based).
Five year strategic plan: expires at the end of 2020; consider developing a new plan.
o Health Agent developed a standard operating procedure relating specifically to her work,
which may be able to be incorporated into this five year plan.
o Suggest asking Board Members to review the current five year strategic plan (viewable on the
BOH website) and review the NACCHO.org local assessment and governance tools and bring
ideas and discussion points to the February meeting.
• 2017 Food Code: consider moving towards it by using new inspection forms and ensuring that local
establishments are aware of these updates.
2020 Potential BOH meeting dates
• Agreed upon schedule
Review meeting minutes from 11-26-18
• Minor change to members not present
• Motion to approve minutes as amended; motion seconded; motion passes 3-0.
Motion to adjourn at 8:25pm; motion passes 3-0.
Page 1 2
Summary of Changes
In the FDA Food Code
This Summary provides a synopsis of the textual changes from the 2013 FDA Food
Code and the Supplement to the 2013 Food Code Chapters and Annexes to the 2017
edition. The primary intent of this record is to capture the nature of the changes rather
than to identify every word or editing change. This record should not be relied upon
as an absolute comparison that Identities each and every change.
General:
• Numerous editing changes were made throughout the document for internal
consistency, to correct some errors in the 2013 Code and for clarification.
• Updated the web links throughout the Code and Annexes.
• Converted several Tables, charts, and images throughout the Code to meet web
accessibility requirements under Section 508 of the Rehabilitation Act of 1973
(29 U.S.C. 794d), Section 508 mandates that all federal agencies eliminate the
barriers in accessing electronic and information technology.
Preface
Amended Preface sections 5 and 7 to add updated information and revise dates to
make current.
Chapter 1 Purpose and Definitions
Added new term "Intact Meat'
Revised "Vending Machine" to be more inclusive of the diverse means of payment
available.
Chapter 2 Management and Personnel
Amended the Food Code and its Annexes, where applicable, to revise the descriptors of
illness caused by Salmonella Typhi or nontyphoidal Salmonella. This change allows the
use of plain language descriptors to simplify the restriction and exclusion criteria.
Summary 1
2-102.12
Amended paragraph 2-102.12(A) to state that the Person in Charge shall be the
Certified Food Protection Manager.
2-102.20
Amended paragraph 2-102.20(6) to state that it is the Person in Charge who must be a
Certified Food Protection Manager to comply with Section 2-102.12.
2.103.11
Amended to add new paragraph (1) to address additional duty requirement for the
Person in Charge to ensure employees are routinely monitoring food temperatures
during hot and cold holding and re-designate paragraphs (1) - (0) as new paragraphs
(J) - (P)•
2-201.11
Amended subparagraph 2-201.11(A)(2)(e) to add the illness, Typhoid fever, to the
descriptor for reportable diagnosis of illness diagnosed due to Salmonella Typhi so that
it reads: "Typhoid fever (caused by Salmonella Typhi)".
Amended subparagraph 2-201.11(A)(2)(f) to add the word, "Salmonella" to the
descriptor for reportable diagnosis of illness diagnosed due to nontyphoidal Salmonella
so that it reads: "Salmonella ilnontypholdal)"
Amended subparagraph 2-201.11(A)(3) to replace the phrase, "Had a previous illness"
with the phrase "Had Typhoid fever" and to delete the phrase "due to Salmonella Typhi".
Amended subparagraph 2-201.11(A)(4)(c) to replace "Salmonella Typhi" with "Typhoid
fever".
Amended subparagraph 2-201.11(A)(5)(c) to add in descriptor text for the illness
caused by Salmonella Typhi so that it reads: "... Typhoid fever (caused by Salmonella
Typhi)."
Amended subparagraph 2-201.11(C)(2) to correctly cross-reference paragraph 2-
201.13(J).
2-201.12
Amended subparagraph 2-201.12(A)(2) to replace "nontyphoidal Salmonella"with
"Salmonella (nontyphoidal)".
Amended the margin tagline for subparagraph 2-201.12(C) to replace "diagnosis or
reported previous infection due to S. Typhi" with "diagnosis or reported previous illness
with Typhoid fever".
Summary 2
Amended paragraph 2.201.12(C) to replace "diagnosed with an infection from
Salmonella Typhi" with "diagnosed with Typhoid fever, or reports having had Typhoid
fever".
Amended paragraph 2.201.12(G) to replace "nontyphoidal Salmonella"with'Salmonella
(nontyphoidal)".
2-201.13
Amended to:
• revise paragraph (A) to replace "Salmonella Typhi" with "Typhoid fever
• revise subparagraph (A)(5) to replace "nontyphoidal Salmonella" with
"Salmonella (nontyphoidal)"
• revise the margin tag line for paragraph (C) to replace "S. Typhi diagnosis —
removing exclusions" with "Typhoid fever diagnosis — removing exclusions"
• revise subparagraph (C)(2) to replace "S. Typhi infection" with 'Typhoid fever
• revise subparagraph (G)(1) to replace "nontyphoidal Salmonella infection" with
"Salmonella (nontyphoidal) infection"
• revise the margin tagline for subparagraph (J)(3) to replace "S. Typhi" with
"Typhoid fever (S. Typhi)"
• revise subparagraph (J)(3) to replace "S. Typhi" with "Typhoid fever (caused by
Salmonella Typhi)"
2-401.13
Added new Section 2401.13 Use of Bandages, Finger Cots or Finger Stalls
2501.11
Amended Section 2-501.11 to indicate that procedures for the clean-up of vomiting and
diarrheal events for employees to follow shall be written.
Chapter Food
3-302.11
Added new subparagraph 3-302.11(A)(1)(c) to indicate separating raw animal foods
during storage, preparation, holding and display from fruits and vegetables before they
are washed and re -designated existing subparagraph 3-302.11(A)(1)(c) as new
subparagraph 3-302.11(A)(1)(d).
3-401.11
Amended subparagraph 3-401.11(A)(1)(b) to include the term intact meat.
Amended subparagraph 3-401.11(A)(2) to reflect new cooking time in seconds for
ratites, mechanically tenderized and injected meats, comminuted fish, comminuted
meat, comminuted game animals commercially raised for food or under voluntary
inspection, and raw eggs that are not prepared to a consumer's order from 15 seconds
to 17 seconds.
Summary 3
Amended subparagraph 3-401.11(A)(3) to reflect new cooking time for poultry, baluts,
wild game animals, stuffed foods or stuffing containing fish, meat, poultry or ratites from
15 seconds to <1 second (instantaneous).
Amended paragraph 3-401.11(B) by reversing the order of subparagraphs (B)(1) and
(13)(2), where subparagraph (B)(2) is now subparagraph (B)(1).
3-401.13
Amended Section 3-401.13 to delete the phrase "fruits and vegetables" and replace it
with the tens "plant foods".
3-402.11
Amended subparagraph 3-402.11(6)(5) by italicizing the text to correctly indicate it as
an exception.
3-402.12
Amended paragraph 3-402.12(C) to correctly cross reference subparagraph 3-
402.11(B)(4).
3-404.11
Amended paragraph 3.404.11(A) to replace cross reference to paragraphs 8 -201.14(B) -
(E) with a cross reference to §8-201.14.
3-501.18
Amended subparagraph 3-501.18(A)(3) by deleting the term "appropriately" and
replacing it with "inappropriately".
3-501.19
Amended subparagraph 3-501.19(A)(1)(a) to add a missing cross reference to
subparagraph 3-501.19(6)(4) in order to correctly reference subparagraphs 3-
501.19(B)(1)-(4).
3.502.12
Amended paragraph 3-502.12(B) and subparagraphs (B)(6)(c), (D)(1), and (E)(2) to
replace cross reference to paragraphs 8-201.14 (B) and (D) with a cross reference to
paragraphs 8-201.14 (C) and (D).
Amended paragraph 3502.12(C) to add in additional exception criteria for fish that is
reduced oxygen packaged at retail to bear a label indicating that it is to be kept frozen
until time of use.
3.801.11
Amended subparagraph 3-801.11(A)(3) to replace cross reference to paragraphs 8-
201.14 (B) -(E) with a cross reference to paragraphs 8-201.14 (C) -(E).
Summary 4
Chapter 4 Equipment, Utensils, and Linens
Part 4-3 Numbers and Capacities
Amended to add new Subpart 4303, Cleaning Agents and Sanitizers.
Amended to add new Section 4303.11 Cleaning Agents and Sanitizers, Availability, to
require that equipment and utensil cleaning agents and sanitizers be provided and
readily accessible for use.
Chapter 5 Water, Plumbing, and Waste
No Changes.
Chapter 6 Physical Facilities
No Changes.
Chapter 7 Poisonous or Toxic Materials
7-204.12
Amended paragraph 7.204.12(A) to re -designate it as the lead in paragraph for this
section.
Amended subparagraphs 7-204.12(A)(1)-(4) by re -designating them as paragraphs 7-
204.12(A) -(D) in order to be inclusive of all washing chemicals and antimicrobial agents
that may be used in the washing and treatment of produce as specified in 21 CFR 173.
Deleted existing paragraph 7-204.12(B).
Chapter 8 Compliance and Enforcement
8-103.12
Amended paragraph 8-103.12(B) to replace existing cross reference to paragraphs 8-
201.14 (D) and (E) with a cross reference to paragraph 8.201.14 (D) and subparagraph
(E)(3).
8-201.14
Amended to:
• add new paragraph (A) to add a new specification for the permit holder or permit
applicant to include general information with the HACCP plan submission;
• add a new paragraph (F) that is not a new requirement within §8-201.14, but
rather clarifies what was already required under the previous paragraph (E). This
new paragraph (F) requires the permit holder to include any other application or
submission information required by the regulatory authority;
Summary 5
• delete paragraph (C) and move the food employee and supervisory training plan
provision to new paragraph (E);
• redesignate existing paragraph (A) as new paragraph (B) where the intent of
paragraph (B) remains the same, although the paragraph was revised to remove
the list of examples;
• redesignate existing paragraph (B) (flow diagram) as new paragraph (C) which
keeps its original intent, and includes a more descriptive list of what the flow
diagram should include;
• revise subparagraph (D)(3) to clarify that a food employee or person in charge
may monitor critical control points;
• revise subparagraph (D)(5) to clarify that a person in charge, or a food employee,
may be responsible for taking corrective action when a critical limit is not met;
and
• revise paragraph (E) to incorporate the food employee and supervisory training
plan from deleted paragraph (C) and included a new requirement for the permit
holder's or permit applicant's HACCP plan submission to incorporate copies of
blank records forms necessary for implementation of the HACCP Plan.
8-402.10
Amended existing paragraph to re -designate into new paragraph 8-402.10(A)
Amended by adding a new paragraph 8.402.10(6) to address the requirement for the
Regulatory Authority to ensure that authorized representatives who inspect food
establishments or conduct plan reviews for compliance with this Code have access to
training and continuing education as needed to properly identify violations and apply the
Code.
8-404.11
Amended by adding subparagraphs 8-404.11(C)(1)-(3) as new exception criteria
indicating that the regulatory authority may agree to continuing operations during an
extended water or electrical outage if written operational plans have been approved by
the regulatory authority.
Annex 1 Compliance and Enforcement
No Changes.
Summary 6
Annex 2 References
2-102.12
Amended to update web link and date for reference (#11- Pathogens Transmitted by
Food Contaminated by Infected Persons Who Handle Food, and Modes of
Transmission of Such Pathogens).
3. SUPPORTING DOCUMENTS
Amended to add new section, U. Sanitation Practices Standard Operating
Procedures and Good Retail Practices to Minimize Contamination and Growth of
Listeria monocytogenes within Food Establishments, 2nd Edition.
Amended to add new section V. Bad Bug Book 2"d Edition, Foodborne Pathogens
Microorganisms and Natural Toxins Handbook.
4. FOOD DEFENSE GUIDANCE FROM FARM TO TABLE
Guidance on Responding to Food Emergencies:
Amended the References for 4. Food Defense Guidance From Farm To Table under the
section on Guidance on Responding to Food Emergencies, to add one new reference
(#4), Conference for Food Protection (CFP) Emergency Action Plan for Retail
Food Establishments, 2nd Edition, and make an editorial correction and a web URL
update to the existing bulleted list.
Annex 3 Public Health Reasons/Administrative Guidelines
2-103.11
Amended Public Health Reasons for §2-103.11 Person in Charge (Duties) to add a new
paragraph 5 that describes why paragraphs (G), (H) and the new (1) are important to the
safe operation of a food establishment and to update the paragraphs referencing (M)
and (N) to reflect the updated designations for paragraphs that follow the new (1).
2-201.11
Amended Public Health Reason for §2-201.11, Title I of the Americans with Disabilities
Act of 1990 (ADA) in paragraph 3 to replace the term "Salmonella Typhi" with "Typhoid
fever (caused by Salmonella Typhi)".
Amended Public Health Reason for §2-201.11, Title I of the Americans with Disabilities
Act of 1990 (ADA), in paragraph 4 (Example 1) to replace the phrase "a disease caused
by Salmonella Typhi" with the phrase "Typhoid fever (caused by Salmonella Typhi)".
Amended Public Health Reason for §2-201.11, Title I of the Americans with Disabilities
Act of 1990 (ADA), in paragraph 9 to update the CDC weblink
Amended Public Health Reason for §2-201.11, Pathogens Transmitted by Food
Contaminated by Infected Persons Who Handle Food, and Mode of Transmission of
Such Pathogens, in paragraph 1 to add the word "disposable" before the word gloves.
Summary 7
2-201.12
Amended Section 2-201.12 Table 4: History of Exposure and Absent Symptoms or
Diagnosis in the section addressing Hepatitis A virus to replace current term HAC with
correct term HAV.
2101.13
Amended to add new Public Health Reason for §2-401.13 Use of Bandages, Finger
Cots, or Finger Stalls
2-501.11
Amended paragraph 8 to address the inclusion of written plans for the clean-up of
vomiting and diarrheal events.
Amended paragraph 9 to indicate the availability of EPA registered disinfection products
that are sufficient to inactivate norovirus.
3-302.11
Amended paragraph 1 to include unwashed fruits and vegetables as foods to keep
separated from raw animal foods during storage, prep, holding and display.
3-401.11
Amended paragraph 10 to address dwell times during cooking.
Amended paragraphs 17 and 21 to reflect timeltemperature parameter harmonization
with USDA/FSIS guidance.
3-602.11
Amended paragraphs 4 through 8 to add reference of 21 CFR 101.11.
4-303.11
Amended Public Health Reason for Chapter 4 Equipment, Utensils, & Linens, to add
public health reasons for new §4-303.11 to address accessibility of cleaning agents and
sanitizers for use.
5-202.12
Amended title by replacing the term "facility" with "sink" to correctly reflect the title in the
codified text of the Food Code.
8-201.1218-203.10
Amended Public Health Reason in paragraph 10 (the last paragraph) to update the
cross reference to paragraph 2-103.11(L) to now cross reference the paragraph as
renumbered, paragraph 2-103.11(N).
Summary 8
8-403.50
Amended Public Health Reason for Chapter 8 Compliance and Enforcement to add
public health reasons for §8-403.50 Public Information to encourage the use of websites
to disseminate regulatory documents that describe the compliance status of a regulated
food establishment.
8-004.11
Amended to add new Public Health Rationale that supports the addition of new
exception criteria indicating that the regulatory authority may agree to continuing
operations during an extended water or electrical outage if written operational plans
have been approved by the regulatory authority.
Annex 4 Management of Food Practices -Achieving Active Managerial Control
of Foodborne Illness Risk Factors
Amended Table 2a Naturally Occurring Chemical Hazards at Retail, Along with
Their Associated Foods and Control Measures to correct the spelling of the term
"Tetrodoxin" to "Tetrodotoxin" located in the third row.
Amended Section 3. HACCP Principles, (C) Principle #3 Establish Critical Limits -
(2) What are examples of critical limits and (E) Principle #5 Establish Corrective
Actions- (1) What are corrective actions to reflect updated time/temperature cooking
parameters in Section 3-401.11.
Amended Section 4. The Process Approach —A Practical Application of HACCP at
Retail to Achieve Active Managerial Control to revise Table 4: Examples of
Hazards and Control Measure for Same Day Service Items to reflect updated
time/temperature cooking parameters in Section 3-401.11.
Annex 5 Conducting Risk -Based Inspection
No Changes.
Annex 6 Food Processing Criteria
Amended Section 2. Reduced Oxygen Packaging, Section (1), Hazard Analysis and
Critical Control Point (HACCP) Operation to revise the introductory paragraph to
replace the existing cross reference to paragraph 8-201.14(D) with a cross reference to
Section 8-201.14.
Summary 9
Annex 7 Models Forms, Guides, and Other Aids
Guide 3-B, Instructions for Marking the Food Establishment Inspection Report,
Including Food Code References for Risk Factors/Interventions and Good Retail
Practices
Amended the Instructions for Marking the Food Establishment Report in Sections C
(Risk Factors) and D (Good Retail Practices) to capture new or updated cross
references based on changes made in this Supplement as follows:
Revised Section C, Supervision, Item #1, Applicable Code Section, to revise reference
to paragraphs 2-103.11 (A)-(0) to be a reference to paragraphs 2-103.11 (A) -(P).
Revised Section C, Supervision, Item #2, Certified Food Protection Manager to reflect
new change in paragraph 2-102.12(A) that requires the Person In Charge to be a
Certified Food Protection Manager.
Revised Section C, Employee Health/Responding to Contamination Events, Item #3,
under #1, to update existing cross reference to paragraph 2-103.11(M) Person -in -
Charge Duties (%), and replace it with a cross reference to paragraph 2-103.11(0) and
under Applicable Code Section, to replace reference to paragraph 2-103.11(M) with
reference to paragraph 2-103.11(0).
Revised Section C, Employee Health/Responding to Contamination Events, Item #5
Clean-up of Vomiting and Diarrhea[ Events to indicate that procedures for the clean up
of vomiting and diarrheal events for employees to follow shall be written and available.
Revised Section C, Time Temperature Control for Safety Food (TCS Food), Item #18
Proper Cooking Time and Temperature to reflect updated time/temperature cooking
parameters in Section 3401.11.
Revised Section D, Prevention of Food Contamination, Item #40, Personal Cleanliness
to add Section 2-401.13 to the list of Applicable Code Sections.
Revised Section D, Prevention of Food Contamination, Item #40, Personal Cleanliness
to add guidance that addresses the use of single -use gloves over impermeable
bandages, finger cots and finger stalls.
Revised Section D, Prevention of Food Contamination, Item #44, Utensils, Equipment
and Linens; Properly Stored, Dried, Handled to add Section 4-904.14 to the list of
Applicable Code Sections.
Revised Section D, Utensils, Equipment, and Vending, Item #48, to reflect compliance
instructions for new §4-303.11 and add new §4-303.11 into the list of Applicable Code
Sections.
Summary 10
Revised Chart 4-A Summary Chart for Minimum Cooking Food Temperatures and
Holding Times Required by Chapter 3 to reflect updated time/temperature Cooking
parameters in Section 3-401.11.
Revised Chart 4-B Summary Chart for Minimum Food Temperatures and Holding
Times Required by Chapter 3 for Reheating Foods for Hot Holding to reflect updated
time/temperature cooking parameters in Section 3-401.11.
Revised Chart 4-B Summary Chart for Minimum Food Temperatures and Holding
Times Required by Chapter 3 for Reheating Foods for Hot Holding to revise the current
cross reference of paragraph 3-401.11(B) to correctly cross reference paragraph 3-
403.11(A) under Roasts: Option B.
Summary 11