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Why Is The Code Changing

Why Is The Code Changing. From a microbiological point of view, the world is changing around us. To gain uniformity with a model Federal food code that will be used throughout the USA.

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Why Is The Code Changing

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  1. Why Is The Code Changing • From a microbiological point of view, the world is changing around us. • To gain uniformity with a model Federal food code that will be used throughout the USA. • To eliminate clarifications that must be issued to interpret language of intent that might be seen to have multiple meanings. The Washington Food Industry Association’s goal is to objectively move toward adaptation of the language in the Federal FDA Food Code, speaking out on any areas of the codes language that might adversely affect the Independent Grocers in Washington, using science data when available to support our position.

  2. Our World (Food Borne Illness Facts) Viral issues (Norovirus) dominate bacterial concerns in the broad picture of food borne illnesses

  3. Foodborne Disease in the U.S. • 48 million cases of foodborne illness • 3000 deaths • 128,000 hospitalizations • 1 in 6 Americans sick Center For Disease Control (CDC) Data - 2011

  4. The Majority Of Food Borne Illnesses Can Be Linked To: • Food Employees That Are Sick Who Are Making Or Handling Foods That Others Will Eat • Poor Hand Washing or No Hand Washing At All • 3. Bare Hand Contact With Ready To Eat Foods

  5. Employee Illness These Are Conditions That Must Be Reported • An Employee Cannot Work In Food Service Environment If They Have: • Diarrhea • Vomiting • (OR) • ONE OF THE BIG FOUR Conditional Employees – Proposed with the new code

  6. The “Big Four”(Employee Illness) • Salmonella spp. • Shigella spp. • Shiga Toxin Producing E.coli • Hepatitis A Virus Clarification on Norovirus with new code: Employee must be over symptoms and not working in a highly susceptible population

  7. Hand Washing • Scrubbing is the most important step in hand washing. Should include wrists. • Hand washing time must be a full 20 seconds. Lot’s of scrubbing. • Water temperature must be at least 100 F. The timeframe requirement of 100 F in 45 seconds, was removed from the proposed code

  8. Bare Hand Contact • This has become an important concern in our industry. • It has been linked to the spread of norovirus / norwalk • The rule applies only with ready to eat foods (RTE). • A variance can be applied for with your local Health Department

  9. Wild Harvested Mushrooms (Not Commercially Produced) • A list of wild harvested mushrooms was created by a group of experts to eliminate the risk of toxic species from being available for retail to the public • The wild harvested mushroom growers/pickers/distributors must provide identification/documentation to the retailer that the mushrooms have been expertly identified. • Documentation must be kept on file for 90 days.

  10. Hot Holding Great News……….. • Hot holding has been at 140 F, it seems like forever. • The new hot holding temperature will be 135 F

  11. Handwashing for Food Demonstrations Temporary handwashing stations may be used unless the demonstrator is handling/preparing raw meats, fish, or poultry prior to sampling them

  12. Cut Leafy Greens & Uncooked Tomatoes • Both items have been added to the potentially hazardous foods. (PHF category) • Both items will now require being cold held at 41 F. • The term leafy greens does not include herbs like cilantro or parsley. • Whole heads of lettuce that have only had exterior leaves removed do not require refrigeration.

  13. Almost Any Type Of Food Can Spread Illness • When you combine: • Leafy Greens • Vine • Together, makes up the largest percentage of bacterial outbreaks occurring in the USA

  14. Date Marking Intent • Ensuring that wholesomeness is maintained for potentially hazardous products kept in refrigeration. (First In – First Out rule) • Minimizing the growth of food borne organisms by limiting a foods shelf life. Concern • Listeria Monocytogenes. • It survives and grows incredibly well at refrigerated temperatures in addition to room temperature. • Service deli equipment not being in good working condition or not washed and sanitized well is a concern for the introduction of this organism. • Over 50% of pregnant mothers miscarry after being exposed to this organism.

  15. Date Marking(Con’t) • A PHF (keep refrigerated) that you prepare and put in cold holding for more than 24 hours must be date marked to not exceed 7 days. • A PHF received from a manufacturer and put in cold holding may remain there until the manufacturers use-by date. • If you open, cut, slice or re-package the product, it now will have a 7 day shelf life. (This includes most deli meats and some cheeses)

  16. Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, • pasta salad, potato salad, and macaroni salad, manufactured in accordance • with 21 CFR 110 Current good manufacturing practice in manufacturing packing, or holding human food; • (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR • 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and • reggiano, and romano; • (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; • (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; • (5) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods; • (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers, and which retain the original casing on the product; and • (7) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are not labeled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers.

  17. Exempt List for Cheeses(Partial) LaplandLorraineOaxacaParmesanPecorinoQueso AnejoQueso ChihuahuaQueso de PrensaRomanelloRomanoReggianoSapsagoSassenage (blue veined)Stilton (blue veined)SwissTignard (blue veined)VizeWensleydale (blue veined) AsaderoAbertamAppenzellerAsiago medium or oldBraCheddarChristalinnaColbyCotija AnejoCotijaCoonDerbyEmmentalerEnglish DairyGex (blue veined)GloucesterGjetost GruyereHerve

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