Food Safety Issues on the Jicarilla Apache Reservation

Transcription

1 Food Safety Issues on the Jicarilla Apache Reservation Presented by Michelle Gomez Environmental Health Technician, Jicarilla Apache Nation Brief History of the Jicarilla Jicarilla Apache Reservation established in 1887 Remote Area with contact through railroad, missionary and local Indian trader. Tribal Constitution adopted in 1930 s Oversight by Bureau of Indian Affairs Many children sent to boarding schools, learned what was then considered norms for cooking and preserving foods. Page 1

2 Role of Indian Health Service Indian Health Service (established approximately 1954) provided oversight and education on disease transmission and prevention. This role was performed by the public health nurses who were in the community performing other duties as well. In later years, the sanitarian continued this educational process by teaching, observing and correcting deficiencies. In our community the position was called the Environmental Health Technician (an I.H.S. Employee) Jicarilla Household s 1980 s Indian Health Service EHT retired. No one was left to perform duties, the I.H.S. did not fill the position. The Jicarilla Tribal Community Health Representatives Safety Officer assumed the duties related to the tribe. Thereafter the job title of the CHR became known as Environmental Health Technician. Page 2

3 Primary Responsibility Food Safety COMPONENTS Education Evaluation of Food Service Enforcement Investigation Education Component of Food Safety Tribal Code titled Health, Safety and Welfare basically states that: Every food service worker must have a Food health card stating that the person has attended a class on safe food handling. I.H.S. endorsed Cards are issued for a 2 year period Food Handlers Class A food handlers class is offered monthly at the Jicarilla Community Health & Fitness Center. Departments request class for their staff yearly or more often if high turnover rate of staff (Class is more tailored to their environment) There is no cost for the class Class is approximately 1 hour in length, after which time they must successfully pass a quiz Page 3

4 Educational Resources Videos I.H.S. Prepared materials (power point, quizzes) FDA materials USDA CDC American Indian Resources are lacking Environmental Health Surveys of Food Service Facilities 1. Permanent Food Service Facilities Commercial Tribal Programs Schools 2. Temporary Food Service Celebrations Daily food vending Permanent Facilities Evaluated every 6 months with the Indian Health Service Environmental Health Officer Tribal and commercial food service are surveyed by I.H.S. in coordination with Tribal EHT Schools on the Jicarilla are state run. NMED is responsible for their food service survey. Page 4

5 Temporary Food Service Pay days Fundraising activities Local Celebrations Every day vendors Inspecting a vendor Process to obtain Tribal Permit Vendor visits Tribal Treasurer s office to pay fee. Fee varies if vendor is a tribal member, non-tribal Indian, or non-indian Tribal Treasurer makes sure vendor has active Food Handlers card Treasurer makes sure vendor knows locations allowed for vending Page 5

6 EHT s Role To make sure Vendor is in proper area. Surveys food service practices Reviews deficiencies Allows time to correct deficiencies If deficiencies not corrected, informs vendor to close down. (This differs from I.H.S. role. They may make recommendations, but do not have the ability to enforce) Recommends to Treasurer s office not to allow food vendor to purchase permit due to past deficiencies Enforcement Issues Food Prepared in private home difficult to control. At the same time, this may be preferable over the vendor serving food out of the back of their pick-up truck. Vendor must allow an inspection of their private kitchen. Religious Celebrations Certain feast days where the community serves large amounts of food. Food is not for sale. Generally we do not become involved since we need to respect the culture of the Jicarilla Apache Food Borne Illness Investigation Calls received are investigated immediately Site visit to assess if food service is adequate. Review Safe food handling practices. Immediate correction of deficiencies if found. Most people will not report food borne illness (Request to be anonymous) During food safety training, remind students to see health care provider to document illness Page 6

7 Barriers to Effective Services Lack of American Indian resources, i.e. food video specific to reservation lifestyle Poor communication between Indian nation and state health departments, i.e. schools on Jicarilla are state run, have asked to accompany state health department on food service surveys, have yet to accompany them. Conclusion Indian Health Service has provided the foundation of food safety to the tribe The I.H.S./Tribal relationship is changing. In the future, the tribe may not rely on the government for their assistance Distrust still remains of government The Tribal Codes have been reviewed. Unfortunately they have not been updated to reflect the current food code. Rely on old Bureau of Indian Affairs guidelines. Contact information Michelle Gomez, EHT Jicarilla Health & Fitness Center PO Box 609 Dulce, NM Page 7