Fecal, Vomit, and Blood Accident Response for Recreational Water Facilities

14.9 Fecal, Vomit, and Blood Accident Response for Recreational Water Facilities

14.9.1 Fecal and Vomit Accident Response for Recreational Water Facilities

• 
  The table “Residual and Contact Time for Loose Stool” has chlorine residuals and contact times that are meant to address loose stools. The primary pathogenic organism of concern in loose stool is Cryptosporidum. This organism has been found to be highly chlorine resistant. In order to destroy this organism a CT value of 15300 is required. This means that when the chlorine residual in ppm is multiplied by the contact time in minutes a minimum of 15300 is required.
  
  • 
    Concentration (ppm) X Contact Time (minutes)≥15300
    

• 
  The table “Residual and Contact Time for Formed Stool or Vomitus” has chlorine residuals and contact times that are meant to address accidents involving formed stools or vomitus. The disease causing organisms that are of primary concern are Giardia, E. coli 0157:H7 and Shigella. In order to destroy the more highly chlorine resistant of these organisms (Giardia) a CT value of 45 is required. This means that when the chlorine residual in ppm is multiplied by the contact time in minutes, a minimum of 45 is required.
  
  • 
    Concentration (ppm) X Contact Time (minutes)≥45
    

In order to determine what chlorine residual and contact time is appropriate, operators should observe the nature of the accident. If the fecal accident is loose (diarrhea) then that table should be used for disinfection. If the fecal material is solid or formed or if the accident involves vomitus then that table should be used.

14.9.1.1 Fecal/Vomit Accident Plan

14.9.2 Blood Response Q and A

Excerpt from http://www.cdc.gov/healthyswimming/bloodandvomit.htm

14.9.2.1 Blood in Pool Water

Germs (e.g., Hepatitis B virus or HIV) found in blood are spread when infected blood or certain body fluids get into the body and bloodstream (e.g., by sharing needles and by sexual contact). CDC is not aware of any of these germs being transmitted to swimmers from a blood spill in a pool

.

Q: Does chlorine kill the germs in blood?

A: Yes. These germs do not survive long when diluted into properly chlorinated pool water.
Q: Swimmers want something to be done after a blood spill. Should the pool be closed for a short period of time?

A: There is no public health reason to recommend closing the pool after a blood spill. However, some pool staff choose to do so temporarily to satisfy patrons.

14.10 Food Cooking Temperature Alternatives

14.10.1 Introduction

Cooking, to be effective in eliminating pathogens, must be adjusted to a number of factors. These include the anticipated level of pathogenic bacteria in the raw product, the initial temperature of the food, and the food's bulk, which affects the time to achieve the needed internal product temperature. Other factors to be considered include post cooking heat rise and the time the food must be held at a specified internal temperature.
To kill microorganisms, food must be held at a sufficient temperature for the specified time. Cooking is a scheduled process in which each of a series of continuous time/temperature combinations can be equally effective. For example, in cooking a beef roast, the microbial lethality achieved at 112 minutes after it has reached 54C (130F) is the same lethality attained as if it were cooked for 4 minutes after it has reached 63C (145F).
Cooking requirements are based in part on the biology of pathogens. The thermal destruction of a microorganism is determined by its ability to survive heat. Different species of microorganisms have different susceptibilities to heat. Also, the growing stage of a species (such as the vegetative cell of bacteria, the trophozoite of protozoa, or the larval form of worms) is less resistant than the same organism's survival form (the bacterial spore, protozoan cyst, or worm egg).
Food characteristics also affect the lethality of cooking temperatures. Heat penetrates into different foods at different rates. High fat content in food reduces the effective lethality of heat. High humidity within the cooking vessel and the moisture content of food aids thermal destruction.
Heating a large roast too quickly with a high oven temperature may char or dry the outside, creating a layer of insulation that shields the inside from efficient heat penetration. To kill all pathogens in food, cooking must bring all parts of the food up to the required temperatures for the correct length of time.
The temperature and time combination criteria specified in Part 3-4 of this Code is based on the destruction of Salmonellae. This Part includes temperature and time parameters that provide "D" values (decimal log reduction values) that may surpass 7D. For example, at 63C (145F), a time span of 15 seconds will provide a 3D reduction of Salmonella enteritidis in eggs. This organism, if present in raw shell eggs, is generally found in relatively low numbers.
Other foods, fish, and meats that have not been ground or minced, including commercially raised game animal meat, specified as acceptable for cooking at this temperature and time parameter, are expected to have a low level of internal contamination. The parameters are expected to provide destruction of the surface contaminants on these foods.

14.10.2 Temperature-time Alternatives

Chart 1. Alternative Temperature Times for 68C (155F)

Minimum Temperature	Time
63C (145F)	3 minutes
66C (150F)	1 minute
70C (158F)	< 1 second (instantaneous)

Chart 2. Cooking Exemptions

Food	Provisions
Beef Steak -- Whole-Muscle, Intact	Steak is cooked on top and bottom to a surface temperature of 63C (145F) or above and color change is achieved on all surfaces.
Eggs, Fish, Molluscan Shellfish, and Other Meats	Consumer information is provided as specified in 7.3.6.1.1; or a variance is granted as specified in 11.13 of the VSP Operations Manual.

Extracted from Food Code, Recommendations of the United States Public Health Service, 1999.

Directory: nceh -> vsp
vsp -> Vessel Sanitation Program Construction Guidelines Draft final for clearance April 2011

Download 0.87 Mb.

Share with your friends: