The Putnam County Department of Health hosted 120 people from more than 80 organizations active in the food industry in Putnam for an Oct. 30 seminar on food safety. The event took place at the Putnam County Golf Course in Mahopac.
“We are the only county in the region that puts together an event like this,” County Executive Kevin Byrne said. “Our Health Department is able to directly connect with the individuals behind the businesses that make up so much of what makes Putnam County great.”
Shawn Rogan, director of environmental health services for the county’s Department of Health, explained that the department’s approach has been to partner with food operators not just regulate them. Rogan briefed the attendees about foodborne illness, handling power outages, dealing with food waste and how to pick out the most efficient freezers for a food establishment. Rogan also talked about low-tech practices such making sure that refrigerators doors are kept shut.
County food inspector Andrea DeMarchi discussed violations found in restaurants and how to avoid them. She described a situation in Suffolk County in which a food poisoning outbreak was traced to cooked rice that was not held at a proper temperature, allowing harmful bacteria to grow. She pointed to a need to keep hot items above 140 degrees Fahrenheit, and cold items cold below 41 degrees, and to refrigerate leftovers. Meat, poultry, cooked vegetables and grains, soft cheeses and dairy, sprouts and sliced melon and tomatoes were identified as among the food items vulnerable to bacteria growth.
Other presentations dealt with food allergies, first aid in kitchens, the use of salt and its effect on heart health, and creating a brand for a food service establishment.
