THD-FPS works with Tulsa food establishments to encourage and support food safety practices, prevent harmful outcomes, and safeguard issues that impact the health of others. We safeguard public health along with our food industry partners through education, monitoring, and verification procedures in line with food safety regulations and consumer expectations. THD-FPS assures that food is unadulterated, prepared in a clean environment and honestly presented. THD-FPS public health mission is to reduce food related incidents and improve the health and well-being of all Tulsa County residents and visitors by improving behaviors and practices.

In the fall 2019, Food Protection Services developed a TEAM (Together Everyone Accomplishes More) approach to meeting the Voluntary National Retail Food Regulatory Program Standards (Retail Program Standards). The Retail Program Standards define what constitutes a highly effective and responsive food program and provide a foundation that food programs can build through a continuous improvement process. The Retail Program Standards are intended to reinforce proper sanitation (good retail practices) and operational and environmental prerequisite programs. It also encourages regulatory agencies to focus on the factors that contribute to foodborne illness, with the ultimate goal of reducing the occurrence of those factors.

By utilizing a TEAM approach, FPS met Program Standard 7: Industry and Community Relations in September 2020. Standard 7 TEAM members: Karla Hutton & Amanda Henrichs.

In December 2020, THD-FPS was selected to participate as a mentee in the 10th Cohort of the NACCHO Mentorship Program for the FDA Voluntary National Retail Food Regulatory Program Standards. We were paired with Gwinnett, Newton and Rockdale County Environmental Health Departments in Georgia to work on Standard 5 - Foodborne Illness and Food Defense Preparedness and Response and Standard 9 - Program Assessment (baseline Risk Factor Study). Standard 5 TEAM members: Isabella Cowan, Aaron Greenquist, Rebekah Patton, and DeBrena Hilton. Standard 9 TEAM members: Rebekah Patton and DeBrena Hilton. The Performance Period for Cohort 10 ran from November 16 - August 31, 2021. At the conclusion of this mentorship opportunity, the TEAM met both Standard 5 and Standard 9 criteria.

Helping Tulsa County residents succeed

Mr. Bastillos used to manufacture beef jerky machines and sell them in California. He also used to make jerky when he was younger. The design of the unit he created is unique and creates a jerky reminiscent of his hometown, Chihuahua, Mexico. He had one machine that he hadn’t sold, so he and his wife while discussing their retirement plans decided to try their hand at making beef jerky. The retirement venture was successful, and his jerky was sold in more than 30 stores throughout the Tulsa area. Unfortunately, in 2016 he was in a tragic car accident and was forced to close.

When Mr. Bastillos was able to open a new location in 2018, he hit a roadblock because wholesale cooking guidelines had changed. He was unable to meet Oklahoma Department of Agriculture cooking parameters. When Tony Nguyen, Food Training Coordinator, met Luis in January 2021, he was in the process of closing his business again because he didn’t know what else to do. Tony encouraged him not to give up.

“Tony has been very good to me. He explained processes and what I needed to do to be able to get back into wholesale. He helped me through the entire process and told me about classes that I should take at OSU Food and Agricultural Products Center. I really appreciate him; he’s helped me like no one else did," said Luis Bastillos, owner of Black Bull Beef Jerky.

By the Numbers

Plan Review Applications

• 461 plan review applications processed (69 through new electronic process)

Training

• 21,564 online food handler permits issued
• 4,017 online volunteer trainings permits issued
• 1,754 permits issued in languages other than English
• 1,417 food manager certification permits issued
• 3 public speaking engagements
• 1 volunteer class presentation

Complaints

• 73 foodborne illness complaints
• 1,842 food establishment complaints
• 1,550 COVID-related complaints

Inspections & Plan Reviews

• 6,736 food inspections performed
• 4,643 routine inspections
• 603 new retail food establishments
• 512 onsite management consultations
• 377 onsite managerial consultations (bottled water plants, courtesy consultations, manufacturing inspections, unattended food retailers, wholesale)
• 506 close-out owners for establishment locations
• 69 complaints
• 10 FBI complaints
• 50 compliance inspections
• 184 other (COVID, licensure, or other verification status checks)
• 92 Daycare inspections
• 202 pre-operational (construction) inspections