Health Division - Highlights to Changes in the Food CodeHere are the major changes to regulations governing retail food establishments.
- Certified Food Protection Manager Requirement
One full time equivalent employee who is at least 18 years of age and who has passed a food safety exam which is recognized by the Department of Public Health.
- The Assignment of a Person in Charge (PIC)
The person in charge must be knowledgeable about food safety and the prevention of foodborne illness. A PIC must be present during all hours of operation.
- Employee Health
Reporting of illness requirements by employees and PIC to prevent illness which can be spread through food. PIC must determine what action is taken when an illness is reported.
- No Bare Hand Contact with Ready-To-Eat (RTE) Foods
The regulations prohibit all bare hand contact with ready to eat foods.
- Consumer Advisory
When an establishment serves raw or undercooked animal foods, the consumer must be advised of their increased risk of contracting a foodborne illness.
- Time as a Public Health Control
The establishment must submit a HACCP plan to the Health Division for approval before allowing potentially hazardous foods to be left out of temperature control for up to four hours.