3/15/2017 Deleted the term Potentially Hazardous Food and made a - - PDF document

3/15/2017 1

Dorothy McClure, RDLD

 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.  Revised part of the definition for Reduced  Oxygen Packaging as follows:

“(a) Vacuum packaging, in which air is removed 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.

 "Pe

"Person in n in char charge" means " means the the indiv individual al pres esent ent at a f food e establishment w ablishment who is respon esponsible ble for for the the opera

• peration at the time

ion at the time of

• f

insp inspection.

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 Amended the Code to add nontyphoidal

Salmonella as one of the reportable illnesses for action by the Person in Charge.

 Added language to the Code to address

employee health controls for exclusion and restriction of and from NTS.

 The “Big Six” Pathogens:  Are highly contagious and can cause severe

illness.

 1. Shigella  2. Salmonella Typhi  3. Nontyphoidal Salmonella  4. Shiga toxin producing E.coli  5. Hepatitis A  6. Norovirus  Pathogen P

thogen Prev event ention M

• n Measures:

ures:

 Shiga toxin-producing E.coli, NTS, or

Shigella:

• Exclude food handlers who have vomiting or

diarrhea symptoms and/or have been diagnosed with an illness caused by the bacteria from the operation.

 Hepatitis A:  Exclude food handlers who have been

diagnosed with Hepatitis A from the

• peration.

 Exclude food handlers who have had jaundice

for seven days or less from the operation unless the employee can provide documentation from a health practitioner that the jaundice is not caused by Hepatitis A or another fecal-oral transmitted infection.

3/15/2017 3

 Norovirus:  Exclude food handlers who are vomiting or

have diarrhea and have been diagnosed with Norovirus from the operation.

 The Code was amended to clarify that food

handlers are required to wash hands before putting on gloves for a food related task.

 Hand antiseptics-The Code was updated to

comply with current Code of Federal Regulations and the FD&C Act.

• It has to be an approved product and has to

be applied only to clean hands

 3-201.16-Added new language that the

regulatory authority could approve sale of wild mushrooms within a food establishment and regulate it under state law

3/15/2017 4

 3-301.11-Revised the language to indicate

that unless washing fruits and vegetables, employees can’t have any bare hand contact with ready to eat food and shall minimize bare hand contact with any food not in ready to eat form but does not apply to any ready 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.

 3-304.11-Added a new code to clarify that

food may contact surfaces of linens and napkins such as if they are used to line a container for service if replaced between each

• consumer. Cloth napkins are considered

linens.

 3-304.17-Amended this section to clarify re-use and type of

returnables:

• A take-home food container returned to a food establishment

may be refilled at a food establishment with food if the food container is: (1) Designed and constructed for reuse.

• One that was initially provided by the food establishment to the

consumer, either empty or filled with food by the food establishment for the purpose of being returned for reuse;

• Returned to the food establishment by the consumer after use;
• Before being refilled with food it needs to be cleaned and

sanitized

• Visually inspected by a food employee that is the correct

container to be returned, reused and refilled.

• A take-home FOOD container returned to a FOOD ESTABLISHMENT may

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
• Facilities for rinsing before refilling returned containers with fresh, hot

water that is under pressure and not recirculated are provided as part of the dispensing system;

• The consumer-owned container returned to the food establishment for

refilling is refilled for sale or service only to the same consumer; and is refilled by and employee of the food establishment or owner of the container includes a contamination free transfer process

• Consumer-owned, personal take-out beverage containers, such as

thermally insulated bottles, nonspill coffee cups, and promotional beverage glasses, may be refilled by employees or the consumer if refilling is a contamination-free process as specified in the Code.

3/15/2017 5

 There are changes related to fish and scallops

that shucked scallops are excluded now from the requirements for parasite destruction.

 On 3-403.11-clarifies that all commercially

processed TCS foods that are ready to eat can be reheated to 135 degrees F.

 3-502.11-Added Requiring a variance from

the regulatory authority if an entity prepares TCS food under ROP that don’t control for Clostridium botulinum and growth of Listeria monocytogenes. 3-502.12:

 Limits the refrigerated shelf life to no more

than 30 calendar days now (formerly 14 days) from packaging to consumption, except the time the product is maintained frozen, or the

• riginal manufacturer’s “sell by” or “use by”

date, whichever occurs first;

 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 implementing this.

 In the same section under 3-502.12 it is

amended to allow for cold holding of food for 7 days after it is cooled to 41 degrees F

3/15/2017 6

 3-602.11 Clarified what information that a

label needs to include such as allergen source clarifications and a list of sub ingredients with ingredients being in a list of predominance by weight. Needs to include 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.

 4-302.13 Amended that for manual

warewashing and irreversible record of the highest temperature reached needs to be utilized such as a maximum registering thermometer or heat sensitive tape. 4-602.11:

 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.

 No changes

3/15/2017 7

 No changes

 Adde

Added ne d new la langu nguage t ge to 7-204 204.12 r 12 regardin rding c g chemicals icals to wash sh fruits ts and v vege getab tables t es to i include t ude the f following:

• wing:

 (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

• r 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  Added new language that a food

estasblishment need to notify the Regulatory Authority using a HACCP plan if the will be conducting Reduced Oxygen Packaging (ROP)

• perations that conform with those

procedures per the Code.

 8-304.11-Responsibilities of the Permit

Holder:

 Added a new requirement for the permit

holder to post a sign or placard notifying the public that inspection information is available for review.

3/15/2017 8

 Thank You!