3/15/2017 Deleted the term Potentially Hazardous Food and made a universal change throughout the code to the term “Time/Temperature Control for Safety Food”. The definition did not change. Dorothy McClure, RDLD Revised part of the definition for Reduced "Pe "Person in n in char charge" means " means the the indiv individual al Oxygen Packaging as follows: pres esent ent at a f food e establishment w ablishment who is respon esponsible ble for for the the opera operation at the time ion at the time of of “(a) Vacuum packaging, in which air is removed insp inspection. from a package of food and the package is hermetically sealed so that a vacuum remains inside the package;” This clarifies it from the sous vide process and allows for a 7 day storage period at 41 degrees F or less. 1
3/15/2017 Amended the Code to add nontyphoidal The “Big Six” Pathogens: Salmonella as one of the reportable illnesses Are highly contagious and can cause severe for action by the Person in Charge. illness. Added language to the Code to address 1. Shigella employee health controls for exclusion and 2. Salmonella Typhi restriction of and from NTS. 3. Nontyphoidal Salmonella 4. Shiga toxin producing E.coli 5. Hepatitis A 6. Norovirus Hepatitis A: Pathogen P thogen Prev event ention M on Measures: ures: Exclude food handlers who have been Shiga toxin-producing E.coli, NTS, or diagnosed with Hepatitis A from the Shigella: operation. Exclude food handlers who have had jaundice • Exclude food handlers who have vomiting or for seven days or less from the operation diarrhea symptoms and/or have been unless the employee can provide diagnosed with an illness caused by the documentation from a health practitioner that the jaundice is not caused by Hepatitis A or bacteria from the operation. another fecal-oral transmitted infection. 2
3/15/2017 Norovirus: The Code was amended to clarify that food handlers are required to wash hands before putting on gloves for a food related task. Exclude food handlers who are vomiting or have diarrhea and have been diagnosed with Norovirus from the operation. Hand antiseptics-The Code was updated to 3-201.16-Added new language that the comply with current Code of Federal regulatory authority could approve sale of Regulations and the FD&C Act. wild mushrooms within a food establishment and regulate it under state law • It has to be an approved product and has to be applied only to clean hands 3
3/15/2017 3-301.11-Revised the language to indicate 3-304.11-Added a new code to clarify that that unless washing fruits and vegetables, food may contact surfaces of linens and employees can’t have any bare hand contact napkins such as if they are used to line a with ready to eat food and shall minimize container for service if replaced between each bare hand contact with any food not in ready consumer. Cloth napkins are considered to eat form but does not apply to any ready linens. to eat food added as an ingredient to another food that doesn’t contain a raw animal food if it will be heated to 145 degrees F. 3-304.17-Amended this section to clarify re-use and type of A take-home FOOD container returned to a FOOD ESTABLISHMENT may • returnables: be refilled at a FOOD ESTABLISHMENT with BEVERAGE if: it is not a time/temperature control safety food The design of the container is able to be rinsed and properly cleaned A take-home food container returned to a food establishment • • Facilities for rinsing before refilling returned containers with fresh, hot may be refilled at a food establishment with food if the food • water that is under pressure and not recirculated are provided as part of container is: (1) Designed and constructed for reuse. the dispensing system; One that was initially provided by the food establishment to the The consumer-owned container returned to the food establishment for • • consumer, either empty or filled with food by the food refilling is refilled for sale or service only to the same consumer; and is establishment for the purpose of being returned for reuse; refilled by and employee of the food establishment or owner of the container includes a contamination free transfer process Returned to the food establishment by the consumer after use; • Before being refilled with food it needs to be cleaned and • sanitized Consumer-owned, personal take-out beverage containers, such as Visually inspected by a food employee that is the correct • • thermally insulated bottles, nonspill coffee cups, and promotional container to be returned, reused and refilled. beverage glasses, may be refilled by employees or the consumer if refilling is a contamination-free process as specified in the Code. 4
3/15/2017 There are changes related to fish and scallops 3-502.11-Added Requiring a variance from that shucked scallops are excluded now from the regulatory authority if an entity prepares the requirements for parasite destruction. TCS food under ROP that don’t control for Clostridium botulinum and growth of Listeria On 3-403.11-clarifies that all commercially monocytogenes. processed TCS foods that are ready to eat can be reheated to 135 degrees F. 3-502.12: If hot food is to be held for 4 hours without a temperature control, a HACCP plan needs to be provided to the regulatory authority before Limits the refrigerated shelf life to no more implementing this. than 30 calendar days now (formerly 14 days) In the same section under 3-502.12 it is from packaging to consumption, except the amended to allow for cold holding of food for time the product is maintained frozen, or the 7 days after it is cooled to 41 degrees F original manufacturer’s “sell by” or “use by” date, whichever occurs first; 5
3/15/2017 3-602.11 Clarified what information that a 4-302.13 Amended that for manual label needs to include such as allergen warewashing and irreversible record of the source clarifications and a list of sub highest temperature reached needs to be ingredients with ingredients being in a list of utilized such as a maximum registering predominance by weight. Needs to include thermometer or heat sensitive tape. common name, quantity of the food, list of artificial colors and flavors in the food, and name and place of business of the manufacturer, packer, or distributor. 4-602.11: No changes Equipment food contact surfaces and utensils shall be cleaned: before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; This section does not apply if the food contact surface or utensil is in contact with a succession of different types of raw meat and poultry each requiring a higher cooking temperature as specified than the previous type. 6
3/15/2017 Adde Added ne d new la langu nguage t ge to 7-204 204.12 r 12 regardin rding c g chemicals icals to No changes wash sh fruits ts and v vege getab tables t es to i include t ude the f following: owing: (A) Chemicals, including those generated on-site, used to wash or peel raw, whole fruits and vegetables shall: (1) Be an approved food additive listed for this intended use in 21 CFR 173, or (2) Be generally recognized as safe (GRAS) for this intended use, or (3) Be the subject of an effective food contact notification for this intended use (only effective for the manufacturer or supplier identified in the notification), and (4) Meet the requirements in 40 CFR 156 Labeling Requirements for Pesticide and Devices. 8-201.13-When a HACCP plan is required 8-304.11-Responsibilities of the Permit Holder: Added new language that a food estasblishment need to notify the Regulatory Added a new requirement for the permit Authority using a HACCP plan if the will be holder to post a sign or placard notifying the conducting Reduced Oxygen Packaging (ROP) public that inspection information is available operations that conform with those for review. procedures per the Code. 7
3/15/2017 Thank You! 8
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