April 2016 - Maumee Valley Chefs Chapter of the American Culinary

April 2016
Next Meeting: April 4 @ Owens Community College, Membership
th
Chapter Officers
April 2016
President:

Letter From the President
Chris Rajner
[email protected]

Team Results – 2016 Great Chili Cook-Off

Risk Control Interventions
Marcel Hesseling
[email protected]

Using Professional Social Media to Stay
Connected to the Changing Food Safety
Landscape
Treasurer

Map and Directions to March Meeting
Vice President:
Gretchen Fayerweather, CEC
[email protected]
Secretary:
Kelly Wolfe, CEPC
[email protected]
Sergeant at Arms
www.maumeevalleychefs.com
The Maumee Valley Chefs Association is an
environmentally friendly organization. This
newsletter is distributed only via email.
Currently vacant
Past President
Submit articles and pictures to:
Bill Powell CCC
[email protected]
[email protected]
Webmaster
Jeff Mendelsohn
[email protected]
Chefs,
Our meeting this month will be different than past meetings. This will be a general business meeting
where the feedback from you, the general membership, will be necessary. We will be discussing the
future and direction of our chapter and while the executive board has had some discussions we cannot
proceed or move forward on any initiatives without a vote from the general membership. To keep the
meeting focused there will be no educational presentation and no food will be provided.
Your votes will be critical and will drive the future direction of the chapter. All current members are
strongly encouraged to attend. Due to the nature of this meeting and the topics we will be discussing
this meeting will be limited to current members in good standing only - anyone not appearing on the
membership roster as current and in good standing will not be permitted entrance this meeting.
We understand that this will be a deviation from our normal mode of operation but we feel it is
necessary to ensure that the topics discussed and voted upon are done so only by our current members
and that all opinions and commentary, either for or against the proposals are given by people that have
a vested interest in the chapter. Your opinions matter to us and you will only be able to express them if
you attend this very important meeting.
We hope to see you there
Chris
A Fresh Perspective
Team Results – 2016 Great Chili
Cook-Off
The Media winners were:
Judges 1st
Star 105
nd
Judges 2
100.7 The Zone
Judges 3rd
93.5 WRQN
People’s 1st
People’s 2nd
People’s 3rd
K100 ($157)
WRQN ($120)
94.5 WXKR ($91)
The Corporate Team winners were:
Judges 1st
Hylant
Judges 2nd
Carelink Nursing Service
rd
Judges 3
Darlington House
People’s 1st
People’s 2nd
People’s 3rd
Tie-Hylant Group & Heidtman (both $469)
Liberty Paint & Construction ($157)
Darlington House ($109)
The Amateur Team winners were:
Judges 1st
Boo’s Sweet & Sassy
Judges 2nd
Penta Culinary Students
rd
Judges 3
Big Daddy’s Chili
People’s 1st
People’s 2nd
People’s 3rd
Boo’s Sweet & Sassy ($468)
The Potlickers ($299.50)
Ms. Richey’s Famous Vegetarian ($290)
The Restaurant Team winners were:
Judges 1st Zoup! Maumee (White Chicken Chili) People’s 1st
Judges 2nd Zoup! Maumee (Black Bean)
People’s 2nd
rd
Judges 3
Zoup! Maumee (Bison)
People’s 3rd
Lakes of Monclova ($248)
Owens Culinary ($182.90)
Toledo Zoo ($164)
Great Chili Pepper (Best Booth Design)
1st Place
Tarrant Butterbeans Futterwacken Chili – Lakes of Monclova
nd
2 Place
Pentapeno’s Chili – Penta Culinary Students
3rd Place
Cutting Edge Chili – Team Heidtman
The Champion of Mobile Meals - most money raised before event:
Corporate 1st Spring to It, Hylant ($2941.00)
Corporate 2nd Cowboy Up, Carelink Nursing Services ($1000.00)
Restaurant 1st Bella & Gracie’s Bean Brigade, Food Dude ($335.00)
Restaurant 2nd Tarrant Butterbeans Futterwacken Chili – Lakes of Monclova ($125.00)
Amateur 1st
Just Chilicous, Team Orbios ($900.48)
nd
Amateur 2
Broadway’s Best Chili – Stranahan Theater & Great Hall ($519.00)
Amateur 3rd
Ms. Richey’s Famous Vegetarian – Era Blakney ($143.00)
Thank you to all the teams – the true winners are the meal clients that benefit from all your efforts!
We could not do it without all your hard work & dedication!
People’s Choice Totals
Have you considered getting involved in
the ACF Sanctioned Competitions or
Certification?
Check out these Opportunities
April 16–17, 2016 ACF Greater Cincinnati Chapter WorldChefs Santioned
Show Site: Midwest Culinary Institute, Cincinnati, OH
Show Chair: Betsy LaSorella [email protected]
Telephone: (513) 569-1568
Website: http://mciacf.org
Categories: A1-5. B1-3, C1-5, D1-4, F5, KC, KP1-2, SA,
SB, SC, SD, SK1-9, SP1-2
Lead Judge: Donald Miller, CEC, CCE, AAC [email protected]
May 13–14, 2016 ACF Michigan Chefs de Cuisine
Association
Show Site: Dorsey Culinary Academy, Pontiac, MI
Show Chair: Matthew Schellig, CEC, CCE, CCA [email protected]
Telephone: (248) 333-1814
Categories: A1-6, B1-4, C1-5, D1-4, F1-3, FP1, G, KP1-2,
KG, SK1-9
Up-coming Meeting Venus and
Education Seminars
April 2016
Owens
Community
College
Member
Meeting
May 2016
If you are interested in hosting a meeting, have ideas for
educational seminars or would like to be a presenter please
contact [email protected]
Follow us on Twitter
@MVCAChefs
Practical Exams
4/9/2016
University of Akron / Crystal Room Bistro, Akron, OH
4/23/2016
Hocking College, Nelsonville, OH
6/4/2016
Columbus State Community College, Columbus, OH
8/19/2016
Ivy Tech Community College, Indianapolis, IN
Al Peake and Sons Food Service is a 3rd
generation family owned and operated food
supplier. At Al Peake & Sons we don't just
inventory merchandise, we specialize in all
aspects of our product lines to best service
your establishment.
Philip Peake, Owner
4949 Stickney Avenue
Toledo, OH 43606
How Food Choices Affect the Environment
More and more diners are concerned about food production
practices and the impact a growing global population has on the earth’s resources. Industrial advances have given us the ability to
feed more people than ever before. And, thanks to technological advances, consumers can connect with information about how
their food choices affect the future of the planet. As more diners consider how their food choices affect the environment, it’s
important to meet them where they’re at and, if you can, provide them the options they want.
According to trend research, Generation Z (our youngest generation, born 1993 or after) is especially aware of their impact on the
earth, and they tend to look for food choices that are natural, organic, and sustainable. This means that as we move into the
future, these issues may affect the foodservice business and food landscape more and more.
Generation Z food preferences have driven an increased interest in vegetarianism, natural foods, and local sourcing. Some of this
may be due to environmental concerns raised by questions about how to feed a growing global population using current
production methods.
Types of Food That Contribute to Environmental Concerns Because They Require More Energy and Typically Release More
Pollution:
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Foods high on the food chain – particularly large ruminant animals (cows, goat, and sheep).
o Animal feed requires fertilizer and irrigation water; emissions are also required if forest land is converted into
grazing land.
o Methane is released from their digestion and manure.
Seafood.
o Open-ocean fishing fleets depend entirely on fossil fuels.
o Highly sought-after fish (i.e., Bluefin tuna and swordfish) are typically overfished, resulting in additional sea
travel and increased emissions.
Highly processed foods.
o More steps in the production process means more energy used.
Imported foods.
o More fossil fuels are used when transporting food over long distances.
Consumers Trying to Reduce the Carbon Footprint of Their Food Choices May Consider Including These Dining Practices:
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Eat lower on the food chain – more fruits, vegetables, and grains, and less red meat.
Choose local or sustainable fish and seafood that is lower on the food chain (mussels, clams, and squid).
Look for fresh foods with the fewest processing steps.
Buy organic – organic farms don’t use synthetic pesticides or fertilizers which degrade air and water quality.
Watch your waste – water, energy, pesticides, and pollution went into the production of the wasted food, and food
waste ends up in landfills where it releases methane gas as it decomposes.
Sources:
https://www.nrdc.org/globalWarming/files/eatgreenfs_feb2010.pdf
www.getflavor.com/generational-flavors/
Risk Control Interventions
Thanks to John Maran for providing this invaluable information
All food venues need food safety interventions that are based on science. It's better to have 'science' work for you than
against you. Then programs are built around interventions. Using Business Continuity (active preventions) programs rather
than just Crisis Management or Damage Control programs is advised. Regulatory Authorities are moving away from just
'controls' and towards 'interventions' that are true ‘preventions’. Controls correct something while interventions prevent
the issue from happening.
Training- Any operation or process (e.g. receiving, contractor work, processing, plating, sanitation) requires a food safety
trained person to be 'present'. This can be three hours of training and is called Level One (Ohio Food Code 3717). Level Two
training is now required for establishments that are either a Risk Level 3 or Risk Level 4 food license. Level Two effective date
is 3/1/2016. Enforcement date for it is 3/1/2017. The Level Two trained person has responsibility, accountability and
authority for the establishment and supports the Level One staff 'present' during hours of operation. The Level Two does not
have to be always 'present', rather available for support and actively involved with the establishment. Only become a Level
Two (certified certificate for 16 hours) after successfully completing Level One training (certificate for 3 hours).
Comprehension training, training in 'languages' and levels of literacy are important for effective training. Most common type
of Level Two training is ServSafe. Be sure that ODH (Ohio Department of Health) approves the proctors/course content.
Otherwise reciprocity must be pursued through ODH.
PIC – someone must always be available that is knowledgeable on food safety procedures. Classes are offered monthly at
the Health Department. Contact 419-213-4103 for more class information. See 'Training' above. Training schedules are
also at www.lucascountyhealth.com (click on Environmental, then click on Food Protection).
MENU/CONSUMER ADVISORY - A consumer advisory must be printed on a menu with an asterisk and must be placed by
items that are cooked to order such as steaks but not to the final end point for food safety. This communicates to the
customer that eating under cooked or certain raw foods can lead to health issues. This also includes take out menus, menu
boards and wait/service staff.
SANITIZER - high temperature dish machine above 180F at the manifold with a surface temperature of 160F at the plate.
Starting 3/1/2016 high temp warewashing machines are to be staffed verified with either self-registering thermometers or
temperature sensitive test strips that change color when 160 F is reached. Remember that warewashing machines that use a
chlorine (50 ppm to 100 ppm) must also have an electronic alarm that sounds when there is a draw problem with either the
detergent or sanitizer. Talk with your Sanitarian to determine if the machine is exempt because of its age (e.g. before 2005).
Set up either sanitizer buckets or a sanitizer 'sink' before starting kitchen or bar operations. Preparedness is important as
well as making it convenient to use to prevent issues.
THERMOMETER - Observed thermometer / CALIBRATE thermometer weekly or if dropped on the floor / the thermometer
must be calibrated in ice water to 32°F. All employees must know how to calibrate thermometers to 32F. All coolers and
freezers require working thermometers or temperature measuring devices. Verify these gauges and temperature devices
using another thermometer (usually a probing, self-registering or scanning thermometer). Always know where the
'warmest' spot is in a walk in or reach in and measure there to verify 41 F or less for refrigeration and 10 F or less for frozen
temps.
FOOD SOURCE – buy only from approved sources that are routinely inspected by recognized authorities. Drop
shipments/deliveries are no longer allowed. Staff must verify condition, temperature and put into regulated storages at
receipt-no time delays that can cause problems.
DATE MARKING – All refrigerated, ready-to-eat, potentially hazardous time/temperature controlled safety food (TCS food) items
kept longer than 24 hours after opening, processing, cooking, plating, preparing must be held at 41F or less and requires a seven
day date mark to limit bacteria growth. Make sure all old stickers are removed when washing. Best practice is to put both dates
on the sticker to avoid confusion. Day ‘1’ is the open/process date, and +6 days (total of 7, becomes the pitch out date).
PRODUCE - all produce must be washed in the 2 inch air gapped prep sink. Sanitize sinks prior to prep. Wear gloves when
handling produce. Air break is not an ‘air gap’.
PROTECTION OF CLEAN ITEMS - all items must be stored inverted to limit physical contamination from dust and debris. Effective
cleaning (wash-rinse-sanitize) means starting with food grade materials that are smooth, cleanable and non-porous! This
includes working utensils, ice scoops, ice buckets, holsters, bins and clean zones for such items.
Set up a ‘clean zone’ for working utensils to prevent cross over contaminations. Single use food grade packaging, films, foil
can be a clean zone-must maintain its cleanliness! Same for equipment, equipment holders can be clean zones-must maintain
its cleanliness! Clean and/or replace every 4 hours (see ‘Equipment’ below)
FOOD PREP - Prep food in prep areas. Always prep ready to eat food separately from raw and thoroughly sanitize prep areas in
between. Prevent cross contaminations from/to other sinks and other work areas. This also includes storages.
CONTAINERS – All containers must be commercial grade and free from cracks and damage. Commercial grade means ‘food
grade’ and represent ‘smooth, cleanable and non-porous’ surfaces for effective cleaning. Look for NSF (National Sanitation
Foundation) or its equivalent.
STORAGE – Chemicals must be stored away from food and utensils. Continue to maintain all food storage areas. All poultry and
raw eggs are to be stored on bottom shelf of cooler/freezer. All thoroughly cooled food must be covered in the coolers to
protect from cross contamination. All food and food contact items must be stored a minimum of six inches above the floor.
EQUIPMENT – All equipment must be in good working order, clean, and maintained. All equipment must be cleaned daily and
all in use items must be cleaned and sanitized every 4 hrs. Doing a 'clean break' every 4 hours keeps the micro counts lower.
They multiply quickly in just a few to several hours. This includes working utensils and their ‘clean zones’. The soft serve Taylor
must be cleaned and sanitized at least every 24 hours and the cycle broken at least once a week. Maintain a cleaning schedule
for all equipment including the ice machine and grease trap and floor drains. Put sink faucet handles on your Master Sanitation
Schedule.
Hot Holding Serving Buffets – keep the well water clean, when pre-heating with covers in place, those covers are not to be used
for food until they undergo a wash-rinse-sanitize cycle.
FACILITY - Continue to maintain the facility in good condition. All floors, walls, and ceilings in the kitchen must be smooth, easily
cleanable and nonabsorbent.
HOLDING – All hot holding must be held at 135°F or higher and all cold holding must be held at 41°F or lower. Check the
‘warmest’ spot of your coolers, prep tables, displays frequently and verify proper temperature. Remember to use a separate
thermometer to verify a gauge or hanging temperature device. Keep that thermometer calibrated for accuracy before the
checks.
COOKING – Poultry – 165°F, Ground Meats - 155°F, Whole cut meats – 145°F
COOLING – Incorrect cooling down of hot foods can cause a heat stable toxin to be formed! Cooked TCS foods (e.g. sauces,
soups, potatoes, pasta, meats etc.) shall be cooled from 135°F to 70°F within 2 hours then from 70°F to 41°F or below within an
additional 4 hours. Proper cooling methods means placing food in shallow pans (2"), separating food into smaller or thinner
portions (speed racks), stirring food in a container placed in an ice water bath within a prep sink, using ice wands and/or ice as
an ingredient, etc. If food is placed into mechanical refrigeration for cooling, thoroughly and effectively vent or uncover
container to promote rapid heat release. When using ice wands, keep them in a sanitary manner to prevent cross over
contamination ahead of use.
REHEATING – Reheat foods to 165°F within 2 hours over direct heat (oven, microwave, or grill top). Some equipment is dual
purpose (that is reheat and/or hot hold)-verify what equipment you are working with to avoid issues.
THAWING – Always thaw foods in a prep sink with a constant flow of cold water, in the cooler, or as part of the cooking process.
Never thaw food at room temperature. When thawing a ROP (Reduced Oxygen Packaging) item, it must first be removed from
the vacuum packaging to avoid growth of a heat stable toxin!
PERSONAL CLEANLINESS - Food employees shall eat, drink and use tobacco only in designated areas. Do not use utensils more
than once to taste food that is sold or served. Food employees experiencing persistent sneezing, coughing or runny nose shall
not WORK with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles. Use a
‘foodservice cup with lid and straw’ to prevent cross contaminations with hands-to-mouth. Follow employee health log sheet
for when to restrict and when to exclude. You must get TLCHD involved when a staff person has a reportable pathogen-OH
tracks 13 of them with Norovirus being one.
HAND WASHING – Wash hands frequently in between tasks, glove changes, and dirty and clean dishes / After using restroom, or
touching hair, body, or clothing or immediately after handling raw meats or shell eggs. if a hand sink is not easily accessible a
chlorine hand dip must be use 100ppm. Keep hand sinks stocked with warm running water 100F, soap and paper towels at all
times. Wash hands for a minimum of 20 seconds. Avoid cross contamination events between the hand washing area and food
processes (splash guards needed). Have sanitizer wet on the hands for 10 seconds. Integrate with effective glove use. Use wet
paper towel to turn off faucet handles to avoid cross contaminating just clean hands. ‘Hands Free’ hand sinks prevent cross
contaminations.
GLOVE USE – always wash hands in between glove changes and wear them with ready to eat foods. Any food handler with
fingernail polish, artificial nails, cuts, sores, or bandaids on hands must always wear gloves when food handling. Dirty gloves
contaminate, just like dirty hands! Integrate effective hand washing with effective glove controls. CDC (Center for Disease
Control) estimates that 50% of our issues can be resolved with effective hand washing/glove use!
HAIR RESTRAINTS – Hair must be properly restrained at all times by either hats, hairnets, or visors.
JEWELRY – watches, bracelets, or fancy rings cannot be worn / only a plain wedding band or medical alert bracelet can be worn
FIRST AID KIT - available
EMPLOYEE HEALTH FORM – Have employee health forms on file / sick employees cannot handle food, food contact surfaces.
Know when to restrict and when to excluded employees from food processes. This includes contractors and visitors to food
processing and other sensitive areas. When an inspector investigates a Food Borne Illness, they may want to review these
records-part of the verification investigation process.
ALLERGENS - The person in charge must be able to list the eight major allergens and know how they relate to all menu items.
The main allergens are: Milk, Peanuts, Eggs, Soy, Wheat, Tree Nuts, Fish, and Shellfish. Avoid cross over contaminations!
PEST Control- Keep outer openings sealed. A mouse only needs ¼ inch to gain entry.
Mop Sinks, Service Sinks and Prep Sinks-have a true 2 inch air gap and not an air break. This is also true for Ice Maker
discharge piping (distance between faucet to flood rim of sink-prevent back siphonage from happening that can contaminate
your clean, potable water supply. Sinks have a 2 inch or more air gap built into them on the supply side-distance from faucet to
the flood rim of the basin. So do not leave a hose connected at the faucet heat and loose end dangling down into the sink’s
bottom (below the flood rim).
Sam Okun moved to Toledo at the turn
of the century to start a family and grow
a business 97 years and 5 generations
strong, we continue to thrive!
In our current location since 1947, we
are proud to be at the center of the
Warehouse District as it grows,
expands, and prospers.
33 North Huron Street
Toledo, OH 43604
(419) 241-1101
IN ADDITION TO OUR
PLATINUM SPONSOR, SYSCO
DETROIT,
AND OUR
GOLD SPONSOR, GORDON FOODS,
THE FOLLOWING ADVERTISERS ARE
GREAT FRIENDS OF THE
MAUMEE VALLEY CHEFS
PLEASE PATRONIZE THEM WHEN YOU
CAN. THEY HAVE CONTRIBUTED TO
THE SUCCESS OF OUR SCHOLARSHIP
DINNER AND THE SCHOLARSHIPS
AWARDED.
http://icecreations.net/
221 E Washington St,
Napoleon, OH 43545
P: 419.599.0000
Using Professional Social Media to Stay Connected to
the Changing Food Safety Landscape
Use LinkedIn to stay connected to the changing food safety landscape. Other resources include regulatory or professional
websites (e.g. FDA, USDA/FSIS, EPA, CDC, Ohio Department of Health, Ohio Department of Agriculture and
www.lucascountyhealth.com).
These pages are from Linked In………………………………….
Page 1
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208,210 search results for Food Safety
1,261,791 People results for Food Safety (many of these are consultants and/or specialist)
359 Groups results for Food Safety (the power of social media is often found in ‘Groups’)
5,678 Companies results for Food Safety (e.g. manufacturing companies, suppliers, training, inspecting/auditing, lab
testing, processing authorities)
Page 2
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Food Safety Magazine’s Feb/March 2016 issue has an article on ‘Active Managerial Control Principles in Food
Retail/Food Service’. FDA uses the term ‘active managerial controls’ for ongoing preventions that PIC’s (Person In
Charge-has responsibility, accountability and authority for the operation) control.
FDA plans to continue implementing FSMA (Food Safety Modernization Act)
Page 3
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Changes have been made to Chipotle’s fresh tomatoes, lemon wedges, and sick leave policy.
FSIS (USDA’s Food Safety Inspection Service) wants to reduce the presence of contamination and the illnesses caused by
them-salmonella and campylobacter in poultry.
The food license owner and staff are responsible for their awareness of Ohio’s Food Code. Ignorance is not a protection from the
Food Code law. County, State and Federal Inspectors/Auditors have a primary function of inspecting/auditing. Training and
Consulting is important but it’s not their primary job. So finding ways to stay current with a changing food safety landscape is a
good practice for your brand and ongoing business (more repeat customers).
Establishment’s full time staff person is there on site and works 2,080 hours a year (normal 40 hour work week). While an
inspector is there for 4 to 6 hours a year depending upon risk level classification and what is observed during the visit. It makes
more sense that regulators want staff to practice ‘active managerial controls’ to not just correct issues but to prevent
reoccurrences.
Morgan Services Toledo
34 10th St. Toledo, OH 43624
Tel: 419-243-2214
Fax: 419-243-6609
http://www.morganservices.com/index.asp
NEXT MEETING:
When:
April 4th @ 6:30pm
Where: Heritage Hall, Owens Community College, 30335
Oregon Road Perrysburg, OH 43551