What Is New In Food and Housing

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Dear Food Safety Professionals,

There is currently an ongoing Hepatitis A outbreak in the San Diego region and the Public Health Officer recommends that all food handlers be vaccinated against the Hepatitis A virus.  Please read the Health Officer's letter to Food Facility Operators here.

The Department of Environmental Health (DEH) is providing you information on the outbreak and the steps you can take to protect yourself, food handlers, and restaurant customers from becoming ill.

Hepatitis A is a highly contagious liver infection that is spread when a person ingests food or water that has been contaminated by the feces of an infected person.  It is usually transmitted when an infected person has not properly washed his/her hands after using the bathroom or before preparing and eating food.

To prevent the spread of Hepatitis A:

  • Ensure employees are handwashing with soap and warm water after using the bathroom, before preparing, serving, or eating food, switching tasks, and after any possible contamination.
  • Regularly clean restrooms (staff and public) and common areas of your restaurant using a bleach solution that contains 5000 ppm (1 and 2/3 cups bleach in 1 gallon water) allowing 1 minute of contact time and then rinse with water. Have staff wear disposable gloves while cleaning and wash their hands after removing the gloves. To learn how to prevent and control Hepatitis A, click here. Información en Español.

  • Do not allow food handlers to work when ill or return to work until they have been symptom-free for two days. For information on food handlers Hepatitis A vaccinations click here.

If you have questions regarding this outbreak or would like additional information on handwashing and cleaning procedures, please contact DEH’s Epidemiology Liaison at (858) 505-6814.

For Hepatitis A disinfection guidelines, click here.

  • For information in Spanish, click here.
  • For information in Vietnamese, click here.
  • For information in Tagalog, click here.
  • For information in Arabic, click here.

For a fact sheet about Hepatitis A symptoms and resources, click here.

For a summary regarding the outbreak and frequently asked questions, click here.

For sanitation procedures for public right-of-ways, such as sidewalks, streets, and gutters, click here.  

 RECALLS

 

04-21-2017:
TPF Lemongrass Satay and TPF Shrimp Satay (Lot Code 2016) are being recalled as they are susceptible to contamination of Clostridium botulinum (Botulism). Botulism can cause blurred or double vision followed by trouble speaking and swallowing, then progress to muscle weakness starting in the upper body and moving downward, and it can be life threatening.  People experiencing these symptoms who have recently eaten Lemongrass Satay or Shrimp Satay by TPF should seek immediate medical attention. Consumers in possession of these products should not eat them; rather, product should be returned to the place of purchase. To learn more, click HERE.


 RECENT PROGRAM UPDATES


To learn more about food safety when handling surplus foods that will be donated, please click here to take a look at our new “Too Good To Waste Guide for Food Safety of Donated Foods”.


On November 9, 2016, voters passed Proposition 67, banning retailers from providing single use plastic bags. Many grocery-store shoppers have been surprised at the checkout stands. The County of San Diego, Food and Housing Division encourages you to remember to Clean, Separate  and properly  Store your reusable bags afer each use. 

As of July 2017, our Plan Check Unit is now accepting Online Plan submissions. For instructions on how to submit your facility plans online, click HERE. For more information regarding our Plan Check Unit, please visit www.sdcountyplancheck.org. Click for Food Program or Pool Program.


Cottage Food Operations

For more information regarding the Cottage Food Program, click HERE.

 

Direct Sales Catering

For more information regarding the Direct Sales Catering Program, click HERE.

 

New HACCP Guidance

Hazard Analysis Critical Control Point (HACCP) Flow Chart: PDF
HACCP Checklist (Local - DEH FHD Review): PDF
HACCP Checklist (State Review): PDF
Specialized Process Questionnaire Form: PDF
Specialized Process Application Form: PDF