Depending on your local health department or jurisdiction, these rules either are in force already or will be phased in at a later date. However, it’s a good idea to start training and enforcing NOW.
#1: Tomatoes: Raw, cut tomatoes have been officially added to the Potentially Hazardous Foods (PHF/TCS) list. The number of serious outbreaks over the past few years has caused the FDA and the CDC to look more closely at processed or cut tomatoes. Treat them now as you would cooked chicken, cooked beef, or other PHFs - including temperature control, date marking, and rechilling after prepping.
#2: Handsinks: In the past, some jurisdictions had a "grey area" regarding some items that might block a sink, including wheeled mop buckets, wheeled carts, and smaller trash cans. There is no grey area any longer. Make sure all handsinks are free and clear at all times! Here’s a suggestion: create a three-foot "bubble" around the front of every handsink. Never allow anything within that bubble - except a body using that sink.
#3: Ah-choo: Food handlers get sick just like everyone else. Not all of them can (or choose to) go to a doctor. In the new version of the food code, employees who exhibit high-risk symptoms (vomiting, diarrhea, fever, fever with sore throat, or other illness) who chose NOT to see a doctor must be symptom-free for at least 24 hours before returning to work. This means that a manager whose employee calls in sick for a day or two may need to give a third day off in order to accommodate this regulation.
#4: PIC: The code still requires a "Person in Charge" who is responsible for food safety. However, under the new regulations, the PIC need not be present when there is no production or service of food.
#5: Vending: The code mandates important new rules for vending machine operations. Many of us don’t need to deal with this; however, if you have vending machines, email us at info@c4fl.com and we’ll be happy to provide you the details.
#6: Tags: Under the old code, shellfish tags must be kept with the shellfish. The new code reiterates this point, and adds that the 90-day period for keeping the tags begins on the date you either use the product or discard it.
#7: Temperatures: Under the older code, restaurants with older equipment came under a “grandfather clause” exempting them from keeping their units at 41 degrees F or below. That exemption has been eliminated. Everyone must now abide by the current temperature regulations.
This C4FL update is to help you stay ahead of the game in food safety. Some health department jurisdictions are good about letting food service operations know the latest rules and changes, while others just expect you to know them.
Over the next few days, we'll show you how to implement some of these changes and we’ll give you some practical pointers.
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