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CalCode and SB 241 Summary of Changes, Corrections, Updates, Amendments, Additions and stuff…

CalCode and SB 241 Summary of Changes, Corrections, Updates, Amendments, Additions and stuff…. Presented by:. California Retail Food Code. A Brief History. CalCode replaced CURFFL July 1, 2007 Immediately apparent that some slight alterations and clean-up would be necessary

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CalCode and SB 241 Summary of Changes, Corrections, Updates, Amendments, Additions and stuff…

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  1. CalCode and SB 241 Summary of Changes, Corrections, Updates, Amendments, Additions and stuff… Presented by:

  2. California Retail Food Code A Brief History • CalCode replaced CURFFL July 1, 2007 • Immediately apparent that some slight alterations and clean-up would be necessary • CRFSC worked on this and presented a bill • Vetoed due to budget frustrations • Re-presented and signed Oct 11, 2009 I’ll be BACteria if I don’t sign! SB 241 Cal Code Update Training 2010

  3. California Retail Food Code A Brief History Sounds good!…we will terminate them all…. Hmmm, maybe I shouldn’t have eaten those tacos So if we veto that bill that defines cold water , I think the legislature will come to see things our way hahaha…. SB 241 Cal Code Update Training 2010

  4. California Retail Food Code SB 241 (Runner)Retail food facilities Signed October 11, 2009 Note: Included an urgency clause to make this bill effective immediately upon the Governor’s signature SB 241 Cal Code Update Training 2010

  5. California Retail Food Code Changes – New Definition Section 113747.1 – Cold Water Cold water means potable water that is not heated by an auxiliary method or source. Uhhh – you know, like water that’s not hot… SB 241 Cal Code Update Training 2010

  6. California Retail Food Code Changes – Updated Definition 113784 - Food Compartment The food compartment definition is expanded to specifically call out and include the following: • an air pot, blender, bulk dispensing system, covered chafing dish, and covered ice bin • The term “access” was added in section 113784 (b) to clarify that an opening must be an access point to food or food contact surfaces SB 241 Cal Code Update Training 2010

  7. California Retail Food Code Changes – Updated Definition 113789(c) (5)- Not a “Food Facility” Food Facility definition under Premises Set Aside for Wine Tasting is expanded to not include: • Wine tasting operation even if tastes are offered for sale • Sale of bottles of wine and non-PHF prepackaged beverages (water, sodas, etc.) • Offering crackers to cleanse the pallet • No food, other than crackers, may be served to maintain exemption status SB 241 Cal Code Update Training 2010

  8. Changes – Updated Definition California Retail Food Code 113801.HACCP plan HACCP plan means a written document that complies with the requirements of Section 114419.1 andthat delineates the Formal procedures for following the Hazard Analysis Critical Control Point principles developed by the National Advisory Committee on Microbiological Criteria for Foods. These principles include completion of the following basic steps: HACCP Steps 1-7 added to the definition for reference. SB 241 Cal Code Update Training 2010

  9. California Retail Food Code Changes – “New” Definition Section 113794.4 – Frozen Food Frozen food means a food maintained at a temperature at which all moisture therein is in a solid state. Does the new definition look familiar? CURFFL Note: Definition of “Slacking”, Section 113915, has been removed entirely from Cal Code. SB 241 Cal Code Update Training 2010

  10. California Retail Food Code Changes – Updated Definition 113821.Major violation Major violation means a violation of this part that poses an imminent health hazard and warrants immediate closure of the food facility or immediate correction or other corrective action. Closure? Corrective Action? SB 241 Cal Code Update Training 2010

  11. California Retail Food Code Changes – Updated Definition Section 113871 – Potentially Hazardous Food • Potentially hazardous food means a food that requires time or temperature control to limit pathogenic micro-organism growth or toxin formation. SB 241 Cal Code Update Training 2010

  12. California Retail Food Code Changes – Updated Definition Section 113871 – Potentially Hazardous Food cont… (b) Adds:Cut tomatoes or mixtures of cut tomatoes (c) Exempts:Air cooled hard-boiled egg with shell intact SB 241 Cal Code Update Training 2010

  13. California Retail Food Code Changes – Updated Definition Section 113879: Produce stand means a permanent food facility that sells, offers for sale, or gives away only produce or shell eggs, or both, Exception: “Produce stand" does not include premises operated by a producer selling or offering for sale only whole produce grown by the producer, or shell eggs, or both, provided that the sales are conducted on premises controlled by the producer. AKA: “field retail stand” SB 241 Cal Code Update Training 2010

  14. California Retail Food Code Changes – Updated Definition permanent structure easily disassembled Section 113930 - Temporary Food Facility A food facility approved by the enforcement officer that may be readily disassembled for storage or for transporting, and readily assembled to its original integrity at a different location, is easily movable, andoperates at a fixed location for the duration of an approved community event or at a swap meet. SB 241 Cal Code Update Training 2010

  15. California Retail Food Code Changes – Updated Definitions 113932.Transporter Transporter means any vehicle used to transport food pursuant to a prior order from a manufacturer, distributor, retail food facility, or other approved source to a retail food facility or consumer. Pizza delivery = transporter Grocery delivery = transporter Door to door food salesperson ≠ transporter “I’ve got some extra steaks here that I could make you a good deal on” SB 241 Cal Code Update Training 2010

  16. California Retail Food Code Changes – Updated Definitions 113939 -Vermin Vermin means cockroaches, mice, rats, and similar pests that carry disease. House Flies , Cockroaches, Rodents = vermin Ants, Grain Weevils, Fruit /Vinegar Flies ≠ vermin Contamination = YES! SB 241 Cal Code Update Training 2010

  17. California Retail Food Code Changes – New Definition cloth over tofu Section 113778.4 – Fabric Implement • Cloth or fabric • Part of food process • Food item is subsequently cooked. SB 241 Cal Code Update Training 2010

  18. California Retail Food Code Changes – New Definition spice/seasoning bag Section 113778.4 – Fabric Implement • Cloth or fabric • Part of food process • Food item is subsequently cooked. SB 241 Cal Code Update Training 2010

  19. California Retail Food Code Changes – New Definition No violation Cleaning chicken with a wiping cloth = violation Section 113778.4 – Fabric Implement • Cloth or fabric • Part of food process • Food item is subsequently cooked. SB 241 Cal Code Update Training 2010

  20. California Retail Food Code Changes - Linens 114185.Linen, use limitation Except for linen used in fabric implements, linen shall not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer and laundered prior to reuse. SB 241 Cal Code Update Training 2010

  21. California Retail Food Code Changes – Linens Section 114130.6 - Added to the Health and Safety Code • Fabric implements shall not allow: • Migration of deleterious substances • Impart colors, odors, or tastes to food • Safe, durable, and sufficient in strength • Resistant to fraying and deterioration Unapproved cloth used over steaming apparatus – for cooking rice noodles SB 241 Cal Code Update Training 2010

  22. California Retail Food Code Changes – Linens Section 114118 - Added to the Health and Safety Code Fabric implements shall be laundered and sanitized before or after use in direct contact with food. SB 241 Cal Code Update Training 2010

  23. California Retail Food Code Changes - Laundry 114185.5.Use of laundry facilities, Subdivision (c) • If wiping cloths are laundered on the premises: • Mechanical clothes washer and dryer • Warewashing sink • Clean and sanitize between use for food preparation SB 241 Cal Code Update Training 2010

  24. California Retail Food Code Changes – Knowledge/PIC Aren’t you a little young to have adequate knowledge of and be trained in food safety? Why Yes, Yes I am! 113947.Minimum standards of knowledge – general requirements (a) The person in charge and all food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties. • For purposes of this section, "person in charge" means a designated person who has knowledge of safe food handling practices as they relate to the specific food preparation activities that occur at the food facility. SB 241 Cal Code Update Training 2010

  25. California Retail Food Code Changes 113996.Hot and cold holding, potentially hazardous food (b) Rare roasts cooked in accordance with CalCode may be held at a temperature of 130°For above. (c) PHF can be held on serving lines and salad bars at temps between 41 and 45°F for up to 12 hours in any 24- hour period only if the unused portions are disposed of at or before the end of the 24-hour period. WHAT?! See the next slide! 41-45? 12 Hours? 24 hours? SB 241 Cal Code Update Training 2010

  26. California Retail Food Code Cold Holding Timeline 113996- Continued 0hr----------------------------12hr------------------------------24hr Example A 41-45F Example B 41-45F < 41F 41-45F Example C 41-45F < 41F Example D < 41F (3 hrs) (9 hrs) (9hrs) (3hrs) (21 hrs) (24+hrs) Can be maintained until product turns green. WHY? Never moved above 41F

  27. California Retail Food Code Changes • 114117.Cleaning frequency of equipment food-contact surfaces and utensils • In every instance of this section where items are required to be “cleaned,” the words “and sanitized” were added • (d) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned and sanitized less frequently than every four hours if any of the following occurs: • (3) Containers in serving situations such as salad bars, delis, and cafeteria lines that hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified in subdivisions (a) to (c), inclusive, of Section 113996 are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned and sanitized at least every 24 hours. Utensils and containers holding potentially hazardous foods in accordance with subdivision (d) of Section 113996 are cleaned when they are empty or when the remaining contents are disposed of. SB 241 Cal Code Update Training 2010

  28. California Retail Food Code Changes – Cooling Clarification 114002(b) - Cooling Before (b) After heating or hot holding, potentially hazardous food shall be cooled rapidly from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. After (b) After heating or hot holding, potentially hazardous food shall be cooled rapidly from 135ºF to 41ºF or below within six hours and, during this time the decrease in temperature from 135ºF to 70ºF shall occur within two hours. Just Chill Only a small concept change here! 6 total hours allowed so if the drop from 135F to 70F occurs within 1 hour, time left to reach 41F is 5 hours SB 241 Cal Code Update Training 2010

  29. Changes-Cooling Clarification California Retail Food Code ADDED (e) Pasteurized milk in original, sealed containers, pasteurized milk products in original, sealed containers, rawshell eggsand unshucked live molluscan shellfish need not comply with subdivision (c) or (d) if these foods are placed immediately upon their receipt in refrigerated equipment that maintains an ambient temperature of 45ºF or less. 114002-Cooling Exception to cooling to 41°F: SB 241 Cal Code Update Training 2010

  30. California Retail Food Code Changes ADDED (b) Food stored orprepared in a private home shall not be used or offered for sale in a food facility. Section 114021 – Compliance with food law Then sold at the restaurant Food prepared OR STORED at home SB 241 Cal Code Update Training 2010

  31. California Retail Food Code Changes Not Retroactive 114286- Living or Sleeping Quarters “(b) Living or sleeping quarters located on the premises of a food facility shall be separated from rooms and areas used for food facility operations by complete partitioning. Except for restricted food service facilities, no door or other opening shall be permitted in the partition that separates the food facility from the living or sleeping quarters.” Now you need to “break on through to the other side” X SB 241 Cal Code Update Training 2010

  32. California Retail Food Code Changes (c) Bulk food that is available for consumer self-service shall be prominently labeled with either ofthe following in plain view of the consumer: • The manufacturer's or processor's label that was provided with the food. • A card, sign, or other method of notification that includes all required information. 114089.Labeling SB 241 Cal Code Update Training 2010

  33. California Retail Food Code Changes 113953-Handwashing facilities Subdivision (c) addition • If the temperature of water provided to a handwashing sink is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. MAX 108F Per FDA 2009 Model Food Code Not readily adjustable Adjustable BOTH still must provide minimum of 100F WARM water SB 241 Cal Code Update Training 2010

  34. California Retail Food Code Changes • 114279.Curbed cleaning facility/janitorial sink • Hot and cold water required SB 241 Cal Code Update Training 2010

  35. California Retail Food Code Changes 114250.Toilet facilities Clean toilet rooms in …. Toilet rooms shall not be used for the storage of food, equipment, or supplies. Toilet tissue shall be provided … Sooo…Food can now be stored in toilet rooms???? See the next slide! SB 241 Cal Code Update Training 2010

  36. California Retail Food Code Changes 114250-Toilet facilities Clean toilet rooms in …. Toilet rooms shall not be used for the storage of food, equipment, or supplies. Toilet tissue shall be provided … Um, like I think not… Of course not! Sections 114049, 114161 and 114179 all address the improper storage of food and equipment in a restroom.

  37. California Retail Food Code Changes Section 114358 Alternate Handwash Facilities At a community event, a booth selling bottled water/sodas, wrapped candy, etc no longer has to have a handwash station in their booth. SB 241 Cal Code Update Training 2010

  38. California Retail Food Code Changes – (clean-up) 114163.Food preparation sinks • Except as specified in subdivision (b), all permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. • (b) (1) Food facilities that were approved for operation without a food preparation sink prior to the effective date of this part January 1, 2007,need not provide a food preparation sink unless the food facility makes a menu change or changes their method of operation. (re-organized) (Date inserted) SB 241 Cal Code Update Training 2010

  39. California Retail Food Code Changes • 114099.6.Manual and Mechanical sanitization • All reference to mechanical sanitization has been removed from this section – see section 114099.7 for mechanical requirements. • Section (4) Contact with any chemical sanitizer that meets the requirements of 21 C.F.R. 178.1010 when used in accordance with the manufacturers use directions as specified on the product label. of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions. SB 241 Cal Code Update Training 2010 SB 241 Cal Code Update Training 2010

  40. California Retail Food Code Changes – New Section Section 114099.7 – Mechanical Sanitizing • Accordance to mfg spec to achieve surface temperature of 160F measured by irreversible registering temperature indicator. • Mechanical application of chemical sanitizer by spraying with one of the following method: • 50 ppm chlorine / 30 sec • 25 ppm iodine / 1 min • Contact with any sanitizer that meets Sec 180.940 of Title 40 of CFR used in accordance to: • The sanitizer manufacture’s use directions as specified on the product label • Machine manufacture’s specification as provided in manufacturing operating instructions. SB 241 Cal Code Update Training 2010

  41. California Retail Food Code Changes 114099.2- Manual Warewashing Procedures Subdivision(b) • Ware wash temperature reduced from 110˚F to 100˚F, OR • As specified by the manufacturer’s label instructions, or • As provided in writing by manufacturer Allows for a variance from 100F if specified on wash agent manufacturer’s written label/instructions SB 241 Cal Code Update Training 2010

  42. California Retail Food Code Changes • 114252. Lighting (summary) - BEFORE • 10 ft candles • Walk in • Dry storage • 20 ft candles • Buffet • Market sales area • Inside refrigerators • Handwashing area • Warewashing area • Equip/utensil storage • Toilet rooms • 50 ft candles • Anywhere employee works w/ knives, slicers, grinders, saws etc • Everywhere during cleaning time • 114252.Lighting (summary) - AFTER • 10 ft candles • Walk in • Dry storage • Bar area (NEW) • Inside refrigerators • 20 ft candles • Buffet • Market sales area • Handwashing area • Warewashing area • Equip/utensil storage • Toilet rooms • Server stations where food is prepared (NEW) • Everywhere during cleaning time • 50 ft candles • Anywhere employee works w/ knives, slicers, grinders, saws etc (except in server stations) SB 241 Cal Code Update Training 2010

  43. California Retail Food Code Changes – Plan Review • Section 114380 - Plan Review • Summary: Everyone has to submit plans when they remodel/ renovate • Existing non-conformance is ok in public/private schools and LHCFs unless deemed to be a public health hazard – (i.e.: do not send to plan review for VCT floors) All regular food facilities that were in structural compliance as of June 30, 2007 are ok until remodel, unless non-conforming structural conditions pose a public health hazard. SB 241 Cal Code Update Training 2010

  44. California Retail Food Code Changes Section 114381 Permits, fees and posting The moneys collected as fees shall only be expended for the purpose of administering and enforcing this part. SB 241 Cal Code Update Training 2010

  45. California Retail Food Code Changes – Satellite Then they became more complex… Remember when Satellites were simple?... Today’s satellites are truly out of this world! SB 241 Cal Code Update Training 2010

  46. California Retail Food Code Changes - Satellite 114067.Satellite food service, Subdivision (f) Satellite food service operations that handle nonprepackaged food shall be equipped with approved handwashing facilities and warewashing facilities that are either permanently plumbed or self-contained. SB 241 Cal Code Update Training 2010

  47. California Retail Food Code Changes – SFS (continued) 114067-Satellite Food Service New & reworked subdivision(h) replaced Former contradicting subdivisions (h) and (j) During nonoperating hours and periods of inclement weather, food, food contact surfaces, and utensils shall be stored within any of the following: • A fully enclosed satellite food service operation. • Approved food compartments where food, food contact surfaces, and utensils are protected at all times from contamination, exposure to the elements, ingress of vermin, and temperature abuse. • A fully enclosed permanent food facility. SB 241 Cal Code Update Training 2010

  48. California Retail Food Code Changes – SFS (continued) Subdivision (i) Allows duly contracted personnel of, or third-party providers to the permit holder to manage food service activities. Subdivision (j) For purposes of permitting and enforcement, the permit holder of the permanent food facility and the permit holder of the satellite food service shall be the same. 114067-Satellite Food Service Contracted 3rd Party Manager PERMANENT FACILITY Health Permit Satellite OWNER SB 241 Cal Code Update Training 2010

  49. California Retail Food Code Mobiles – Updated Definition Section 113818 . Limited food preparation (a) Limited food preparation means food preparation that is restricted to one or more of the following: (1) Heating, frying, baking, roasting, popping, shaving of ice, blending, steaming or boiling of hot dogs, or assembly of nonprepackaged food. (2) Bulk Dispensing and portioningof nonpotentially hazardous food. (6) Preparing beverages that are for immediate service, in response to an individual consumer order, that do not contain frozen milk products. SB 241 Cal Code Update Training 2010

  50. California Retail Food Code Changes – Definition /Mobiles Section 113818 . Limited food preparation (b) Limited food preparation does not include any of the following: (1) Slicing and chopping unless it is on the heated cooking surface. (2) Thawing. (3) Cooling of cooked, potentially hazardous food. (4) Grinding raw ingredients or potentially hazardous food. (5) Reheating of potentially hazardous foodsfor hot holding, except for steamed or boiled hot dogs and tamales in the original, inedible wrapper. (6) Hot holding of nonprepackaged, potentially hazardous food, except for roasting corn on the cob, steamed or boiled hot dogs, and tamales in the original, inedible wrapper. (7) Washing of foods. (8) Cooking of potentially hazardous foods for later use. SB 241 Cal Code Update Training 2010

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