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					Rules and Regulations Food Service Chapter 290-5-14 Major Changes and General Reminders Recent History of Georgia Food Code Adoption 1995 GA Food Code (Presently Using) Code Revised and Adopted (January 2006) Revised Code Suspended (July 2006) Code Revised and Submitted to DHR Board (November 2006) Revised Code Adopted Feburary 13th, 2007 Revised Code Implemented: December 1st, 2007 FDA Food Code 2005 Georgia Food Code based on this Conference for Food Protection Science based, national consensus Stays current with regular updates Used by most states Provides national consistency for regulators and industry Food Service Permits Provision Changes and General Reminders Food Service Permits
Valid Permit Required to Operate Food Service Establishment Property of Health Authority Permits are Invalidated By change of ownership, location and type of operation Notification of Menu Change Required

Permits Are Property of Health Authority Permits must be returned to the Health Department within seven (7) days of the food service establishment ceasing to operate, has a change of ownership, is moved to another location, or when the permit is revoked. Permit Invalidation Change of Ownership Change of Location Change of Operation Example: Take-out sandwiches to full-service catering Notification of Menu Change

Notify Health Authority (for approval) PRIOR to adding a food item that: Requires the installation of NEW equipment Involves a food preparation process not previously performed: Ex: Preparing soups that require cooling, reheating, holding Requires health advisory for undercooked or raw animal products Ex: Sushi, Cooked-to-order eggs and steak Responsibilities of Permit Holder Close and immediately notify Health Authority when imminent health hazard exists. Allow access to food service establishment. Replace facilities and equipment that no longer comply with current criteria (physical and structural compliance) Imminent Health Hazard flood interruption of electrical or water service for 2 or more hours sewage malfunction misuse of poisonous toxic materials fire onset of an apparent foodborne illness outbreak gross unsanitary occurrence or condition other circumstances that may endanger public health
Inspection Access Access must be granted based on the following: –The permit holder is required to allow access to the Health Authority, –Access is a condition of the acceptance and retention of a food service establishment permit to operate, and –If access is denied, an inspection warrant will be obtained. Clarke County Yearly Requirements Renew information annually during yearly billing cycle:
Owner’s info Manager contact info Certified person Other pertinent info
Provide email

or fax number to receive information that may need to be sent to everyone within a reasonable time. EMPLOYEES Manager Certification •Within 2 years of December 1, 2007, existing foodservice establishments must have a Certified Food Safety Manager (CFSM) in its employ. •Each foodservice establishment shall have an owner or at least one food service manager on staff, designated for that one establishment only. •The original certificate must be posted in public view and a copy retained on file.

•Within 30 days of ceasing to employ a CFSM, the facility must notify Health

Department with measures taken to acquire a new CFSM. *Newly permitted facilities must have a CFSM within 90 days of permit issuance. Demonstration of Knowledge (handout)
CFSM employed at the establishment.

OR
Person In Charge (PIC) must be able to answer demonstration of knowledge questions

during food service inspections and upon request. Person In Charge (PIC)
PIC must be designated and present on-site at all times. Duties Include (but not limited to):
Ensuring that employees comply with Rules and Regulations Properly training employees in food safety relevant to their duties Training employees to report foodborne illness symptoms. Ensuring operations are ceased and Health Authority informed if an

imminent health

hazard occurs. Informing consumers if raw or undercooked animal products are served (health advisory).

Key ways to protect Public Health Employee Health
Hand washing No bare hand contact with Ready to Eat foods

EMPLOYEE HEALTH Major risk factor for foodborne illness. Foodborne illness symptoms: Vomitting Diarrhea Sore throat with fever Jaundice Infected cuts and lesions ‘Big 5’ Foodborne Illnesses All highly infectious and virulent (low dose can make you sick) Require Health Authority notification if diagnosed

Salmonella Typhi Shigella species Enterohemorrhagic Shigatoxin-producing Escherichia coli Hepatitis A virus Norovirus

Reporting Illness – PIC Responsibilities Communicate to all staff that employee health is a priority in preventing foodborne illness. BE ALERT!! Look for excessive trips to restroom, talk of illness, open sores and cuts Teach employees what symptoms to report and require them to notify you when they are ill. Exclude or Restrict as appropriate – Refer to handout Clear employees to report back to work (more stringent for HSP): Medical clearance if diagnosed with Hepatitis A Virus or Salmonella Asymptomatic for 24 hours Handwashing All employees must wash hands before leaving the restroom and wash them AGAIN upon re-entering the food preparation area,
A sign or poster that notifies food employees to wash their hands must be provided at

all hand washing sinks used by food employees and must be clearly visible to food employees.
A waste container must be provided at each hand wash sink.

How to wash your hands Moisten hands, wrists and lower forearms with warm-to-hot water Apply soap Rub the soap into hands, wrists and forearms briskly for at least 15 seconds Clean between fingers and under fingernails Rinse thoroughly with clean, warm, running water Entire process should be at least 20 seconds Dry hands thoroughly with disposable towel Approved hand sanitizer may be used afterwards not as a substitute for hand washing Personal Cleanliness Employees fingernails must be trimmed (must not extend past fingertips, even artificial nails but must wear gloves) Limit jewelry on arms and hands to one plain ring (such as a wedding band) No medical bracelets: Pin or medical alert necklace may be worn. Employees preparing and/or handling food must wear a ball cap, hair net, etc. (hair must be bound, if in ponytail and must not extend past the shoulders) Beards and mustaches can be no longer than one half inch (½”)

FOOD Examples of ready-to-eat foods Raw, washed fruit
Prepared salad vegetables Deli meats and products Cooked foods

NO Bare Hand Contact with RTE NOT A GLOVE-USE RULE!!!
Employees must prevent cross-contamination of ready to eat food with bare hands by

properly using a barrier. Suitable utensils include deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment, and Minimize bare hand contact with raw foods. When Wearing Gloves Gloves must be removed between changing tasks. Gloves must not be worn to the toilet room. Best practice is to provide 2 types of gloves (1 set for food service; and 1 set for taking out garbage, cleaning toilet room, etc.) When wearing gloves, wash hands before putting a pair on a after taking them off. Do not wear only one glove when preparing food. Gloves become contaminated just like hands, and must be changed often. Glove use is not a substitute for hand washing. Potentially Hazardous Foods (PHF) Definition - Expanded PHF’s include: •animal foods that are raw or heat-treated •heat-treated plant foods •raw seed sprouts •cut melons •cut tomatoes** •garlic-in-oil mixtures that are not modified in a way that results in mixtures that do not support growth or toxin formation Potentially hazardous foods – examples Red meat and poultry
Cooked meat products Milk and dairy products Fish and shellfish

Raw shell eggs that haven’t been treated to eliminate Salmonella Cut melon Garlic and oil mixtures Raw seed sprouts and soy products Cooked rice, beans, pasta and potatoes Cut tomatoes

Cooking temperature changes for whole muscle cooked pork and beef Reduced Hot Holding Temperature

MAXIMUM COLD HOLDING - 41°F MINIMUM HOT HOLDING - 135°F

Temperature Danger Zone (TDZ) Expired foods Packaged, commercially processed foods that are for sale to the consumer shall be removed from sale immediately after the manufacturer’s expiration date or the useby/sell-by date. Date Marking (for refrigerated, ready-to-eat, potentially hazardous foods)
Items prepared and held for more than 24 hours must be clearly marked to indicate

discard date of a maximum seven (7) calendar days from the day the food is prepared if the food is maintained at 41°F or below unless the Use By/Sell By/ Expiration Date is sooner. Commercially packaged items opened and held for more than 24 hours follow the same date marking process. If ingredient is subsequently combined with additional ingredients the food shall retain the date marking of the earliest-prepared ingredient. (Chicken cooked today for chicken salad made tomorrow). * Storage of in-use serving utensils - Expanded
In food with handles extended out of product (buffet)

In non-PHF’s with handles extended out of product within containers or equipment that

can be closed (such a bulk food) In a clean, protected location if the utensils, such as ice scoops are used only with nonPHF’s.
**In a container of water if the water at least 135°F. **On a clean portion of the food preparation table or cooking equipment if in-use utensil

is cleaned and sanitized. In a running water dipper well.

HACCP Plans (Hazard Analysis Critical Control Point)
Required for preparation of menu items that do NOT comply with the Georgia Food

Service Rules and Regulations.
Examples include: Sushi rice, un-pasteurized juices, sauces made with un-pasteurized

eggs, shellfish display tanks Self-service displays New food can not be mixed with old food unless:
–The display product is holding at 41° or below or 135°F or above, AND –The self-service operation must be monitored by employees trained in safe operating

procedures, AND –The date and time of the earliest food prepared must be marked on the container, or documented by an alternate approved method. *ALL UNWRAPPED FOODS ON A SELF-SERVICE BUFFET OR SALAD BAR MUST BE DISPOSED OF AT THE END OF THE BUSINESS DAY OR AFTER A MAXIMUM OF 24 hours. Consumer Advisory – New wording Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness OR
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase

your risk of foodborne illness, especially if you have certain medical conditions. No Consumer Advisory Allowed for HSP For food service establishments serving a highly susceptible population (HSP), all raw animal products must be cooked to minimum internal cooking temperatures. – NO CONSUMER ADVISORY ALLOWED Rapid Cooling - 2 stage method
Plan your work to take cooling times into account

Protect food from contamination as it cools Use an approved method of cooling that reduces the temperature as rapidly as possible Two-stage cooling of potentially hazardous foods: cool

1) within TWO hours from 135°F to 70°F (60°C to 21°C), and 2) within SIX hours* from 135°F to 41°F(60°C to 5°C ) or less. *Six hours is cumulative (i.e. if you get to 70°F within 1 hour you have an addition 5 hours to get to 41°F; however if you do not reach 70 within two hours the food must be discarded. EQUIPMENT Vegetable Prep Sink Raw fruits and vegetables must be thoroughly washed in water, in a sink designated for fruits and vegetables only, to remove soil and other contaminants BEFORE being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. ANSI-accredited equipment All food service equipment must be designed and built according to standards set by American National Standards Institute (ANSI)-accredited certification programs
Existing equipment that is not ANSI-accredited and does not maintain temperatures

must be replaced with ANSI-accredited equipment at that time.
Examples of frequently used ANSI-accredited certification programs are NSF and UL. A directory of ANSI-accredited certification programs can be found at:

http://www.ansi.org/conformity_assessment/accreditation_programs/product_certi fiers.aspx?menuid=4 Unapproved equipment Sponges may not be used with cleaned and sanitized or in-use food contact surfaces Galvanized Metal may not be used for utensils or food contact surfaces that come in contact with acidic foods. Lead limitations Copper may not be used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine Nonstick coating equipment must be used with nonscoring or nonscratching utensils and cleaning aids. Wood and wicker may not be used as a food contact surface, unless made of hard wood V Threads

may

not be used on food contact surfaces (except for hot oil cooking or filtering equipment). Sanitizing dining counters/table tops 1 Step method Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel or
2 step method One cloth rinsed in sanitizing solution is used to clean debris from the surface and a

second cloth in separate sanitizing solution is used to rinse (buckets must be labeled accordingly) Temperature measuring devices A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish fillets. Toilet Facilities – Requirement of Paper Towels In toilet facilities that have exit doors with handles or knobs that must be touched to open, paper towels must be provided. Inspection Scores Violation Categories Risk Factors/Public Health Intervention Based on CDC Top Factors for Foodborne Illness:
Food from unsafe Sources Contaminated Equipment Personal Hygiene Inadequate Cooking Improper Holding Temperature

Violation Categories Risk Factors/Public Health Intervention Divided into subcategory 1 (Immediate hazards) and subcategory 2 (Emerging hazards)
Subcategory 1 – Incidence and impact of foodborne illness is increased. Results in a

nine (9) point violation. Must be corrected at time of inspection.

Subcategory 2 – Incidence and impact of foodborne illness is not as severe. Results in a

four (4) point violation. May be allowed up to 10 calendar days to correct violation depending upon nature of the violation. Violation Categories Good Retail Practices Categories Equivalent to General Maintenance category Operational and maintenance violations One (1) to three (3) point deduction Repeat Violations
Violation of the Code Provision Documented in Prior Inspection Two (2) Points Deducted for Repeat Violation of RF/PHI Category One (1) Point Deducted for Repeat Violation of GRP Category

Compliance Terms Risk Factor Terms Reflect FDA (IN, OUT, NA, NO and COS & R) Good Retail Practice Terms Reflect FDA (OUT and COS & R) Scoring System 100 Point System
Score on Inspection Report Value Categories: Risk Factors (RF) – subcategory “1” Risk Factors (RF) – subcategory “2” Good retail practices (GRP) Repeat violations

Letter Grading System Grade “A” = 90 to 100 = Excellence Grade “B” = 80 to 89 = Satisfactory Grade “C” = 70 to 79 = Marginal Grade “U” < 69 = Unsatisfactory Consequences of C or U grade A grade of C or U during a routine inspection will result in a follow-up inspection (complete inspection) within 10 days If a grade of U is received on the follow-up inspection or on two consecutive routine inspections: Facility will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.

Displaying Inspection Report Post Reports for consumer view Before being Seated Before Ordering Before Paying (drive-thru windows) Display Reports: Within 15 feet of the primary door 5-7 Feet from the Floor One foot Approach Displaying of Inspection contd. Food service establishments with drive thru windows will post the current inspection report (in addition to front door area posting) at each window in a manner in which it is visible for customers to read.
Food service establishments with no primary or public door will post the current

inspection report where the documents can be read by the public at a distance of one foot (1’) away. Inspection report addendum The inspection report addendum must be made available to the public (upon request) by the food service facility establishment (Not Displayed). Structural/Physical Compliance Includes but not limited to:
Sinks: Accessible hand wash, 3-compartment, food preparation, mop or utility Indirect Drainage Connections: In the form of an air gap or air break for all sinks and

equipment used for food storage and preparation, and ware washing Appropriate finish schedule for floors/walls/ceiling: All surfaces in food preparation, food storage and ware washing areas, toilet rooms, locker rooms, and walk-in units must be constructed of smooth, nonabsorbent and easily-cleanable materials. Coved molding provided at floor-to-wall junctures. Rules on the Website http://www.health.state.ga.us/programs/envservices/index.asp http://www.GEORGIAEH.US Under the Foodservice Heading


				
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