Summary of Major Changes in Proposed New Rules and Regulations for Food Service, Chapter 290-5-14

(The following requirements are found in the proposed rules, but not in the current rules)

• Definition for Potentially Hazardous Food is more detailed.
• HACCP Plans (required when process varies from rules)

• Time as a Public Health Control
• Requirement for using Adequate Thermometer
• Storage of Ice Scoo
• Storage of Serving Utensil for Hot Potentially Hazardous Food in 135°F Water
• Food For Self Service:
• New Food Products shall not be Mixed with Old Food Products
• All Unwrapped Foods shall be Disposed of at the end of the Business Day or after a Maximum of 12 Hours after first being on Display
• Minimum Hot Holding - 135°F
• Cooling Foods - 2 Hours 135°F to 70°F and 6 hours 135°F to 41°
• Temperature Changes for Whole Muscle Cooked Pork and Beef (145°F)
• Date Marking Provisions for Prepared Foods Held Longer than 24 Hours
• Date Marking Provisions for Commercially Packaged Foods After Opening (7 Days if Held at £ 41°F) unless the Use By/Sell By/Expiration Date is Sooner
• Low Temp. Dish Machine - Flow Pressure Device no needed if pumped rinse.
• Demonstration of Food Safety Knowledge - One Certified Food Safety Manager Required in each Establishment
• Exclusions and Restrictions for Sick Employees
• No Bare - Hand Contact With Ready-To-Eat Foods
• Double Handwash/Single Handwash
• Fingernails must be no longer than Tips of the Fingers unless a Glove is Worn when Preparing Food
• Allowance for a Single Service Beverage Cup with Lid and Straw in Food Preparation Area
• Revised Instructions for Consumer Advisory Notice.

(Note: Institutions are not allowed to cook potentially hazardous foods to less than temperatures specified in the rules, therefore the Advisory Notice does not apply))

ADVISORY:  THE CONSUMPTION OF RAW OR UNDERCOOKED FOODS SUCH AS MEAT, POULTRY, FISH, SHELLFISH, AND EGGS WHICH MAY CONTAIN HARMFUL BACTERIA, MAY CAUSE SERIOUS ILLNESS OR DEATH.

• Treatment for Raw or Partially Cooked Fish to Kill Parasites

-4°F (-20°C) for 168 hours (7days) in a freezer; or

-31°F (-35°C) or below until solid and stored for 15 hours in a blast freezer, or

-31°F (-35°C) or below until solid and stored at -4ºF (-20ºC) for 24 hours

• Requirement for Environmental Health Specialists who work in the Food Service Program to be Certified and Standardized in Food Service Inspection through a Program approved by the GA Dept. of Human Resources.
• New Grading System (A, B, C, U) and Inspection Report.  Frequency of Inspection will be based on Establishment Risk and Previous History.

Proposed rules are posted at:  http://health.state.ga.us/programs/envservices/index.asp

For more information, contact Melinda Scarborough,

Environmental Health Services Manager, ph. (404) 657-6534