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WA State Food Code Rule Revision 2013

WA State Food Code Rule Revision 2013. Highlights of changes in the revised rule. Spokane Regional Health District Food Safety Program. Ray Byrne, Food Program Manager Jon Sherve, Food Program Technical Advisor. FDA Food Code 2009.

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WA State Food Code Rule Revision 2013

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  1. WA State Food Code Rule Revision 2013 Highlights of changes in the revised rule

  2. Spokane Regional Health DistrictFood Safety Program Ray Byrne, Food Program Manager Jon Sherve, Food Program Technical Advisor

  3. FDA Food Code 2009 Adopted into Chapter 246-215 Washington Administrative Code Effective Date – May 1, 2013

  4. Why Change? It’s been eight years New science = new rules Clear up vague language Stay consistent with national standards

  5. Inspection Form & Frequency Red/Blue Format Compliance Status Inspection Interval

  6. Danger Zone The minimum hot holding temperature changes from 140°F to 135°F The maximum cold holding temperature remains the same at 41°F

  7. Definitions Potentially Hazardous Food (PHF) • Cut Leafy Greens • Cut Tomatoes • Interaction of pH and Water Activity

  8. Notification Notification of the upcoming Code change has been provided during inspections since 2010. Written notification has been included with permit renewals since November 2012. Brochures reviewed and distributed during inspections since December 2012. SRHD website updated with link to DOH Code Revision webpage.

  9. Next Steps SRHD Action Item – March meeting Continued notification SRHD/WA DOH presentation to WRA - Spokane Chapter WA DOH state wide Workshops Implementation May 1, 2013

  10. Thank You Questions? Spokane Regional Health District Food Program (509) 324-1560, ext. 2 www.srhd.org | www.doh.wa.gov

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