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Revisions Rules and Regulations Food Service Chapter 290-5-14

Revisions Rules and Regulations Food Service Chapter 290-5-14. Recent History. 1995 GA Food Code Revised Code (January 2006) Revised Code Suspended (July 2006) Code Revision to DHR Board (November 2006). 2005 FDA Food Code. Conference for Food Protection Science based, national consensus

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Revisions Rules and Regulations Food Service Chapter 290-5-14

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  1. Revisions Rules and RegulationsFood ServiceChapter 290-5-14

  2. Recent History 1995 GA Food Code Revised Code (January 2006) Revised Code Suspended (July 2006) Code Revision to DHR Board (November 2006)

  3. 2005 FDA Food Code Conference for Food Protection Science based, national consensus Stays current with regular updates Used by most states Provides national consistency – for regulators and industry

  4. Permit authority is DHR and County Boards of Health Environmental Health

  5. Advisory Committee • Formed August 2006 • Purpose: Provide balanced, informed advice, quickly • Consensus by members • Focus: Code Inspection Report Grading System

  6. Inspection Report Form • Conference for Food Protection (CFP) Form: Two Prior Inspections Compliance Status Visible Detailed Comments Available • Posting / Display Requirements

  7. Compliance Terms • Risk Factor Terms Reflect FDA - In (In Compliance) - Out (Not in Compliance) - NA (Not Applicable) - NO (Not Observed) - COS (Corrected On-Site during inspection) - R (Repeated violation of the same code provision = 2 points • Good Retail Practice Terms Reflect FDA (Out and COS & R)

  8. Posting / Display • Post reports for consumer view • Before being seated 2. Before Ordering 3. Before Paying (drive-thru windows) • Display Reports: • Within 15 feet of the primary door 2. 5-7 feet from the floor 3. One foot approach

  9. 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

  10. Risk Factors & Prevention • Based on CDC Top Factors for Foodborne Illness: • Food from Unsafe Sources • Contaminated Equipment • Personal Hygiene • Inadequate Cooking • Improper Holding Temperatures

  11. RF / PHI Subcategories • Subcategory “1” items directly affect consumer hazards • Violation is nine (9) points • Subcategory “2” items indirectly affect consumer hazards • Violation is four (4) points

  12. Good Retail Practices • These items may contribute to foodborne illness • Violation varies from one (1) to three (3) points

  13. 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

  14. Letter Grading System • Grade “A” = 90 to 100 = Excellence • Grade “B” = 80 to 89 = Satisfactory • Grade “C” = 70 to 79 = Marginal • Grade “U” = less than 69 = Unsatisfactory

  15. Additional Changes • Certified Food Service Manager-Demonstration of food safety knowledge • Temperature Danger Zone 41 F – 135 F • Short Fingernails • Double hand wash • Single service beverage cup with lid and straw in food preparation area • Storage of ice scoop

  16. Time as a Public Health Control • Requirement for using adequate thermometer • When HACCP plans are required • Date marking • Cooling Foods • No Bare-Hand Contact with Ready-to-Eat Foods • Dining Table Tops considered food contact surfaces • Temperature changes for whole muscle cooked pork and beef

  17. On January 17th, 2007 the Department of Human Resources approved the revisions of Chapter 290-5-14. • There will be a nine (9) month implementation period. • Enforcement of new requirements begins ------------------------2007 CFSM will be required in new establishments beginning January 17, 2007.

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