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New Food Code Rules

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On September 1, 2012, new Food Code Rules will go into effect in North Carolina.  The new food code represents the most comprehensive change in North Carolina‚Äôs food protection standards in more than 30 years and establishes practical, science-based rules and provisions to help avoid food-borne illnesses, like noroviruses and salmonella. 

Under the new rules, employees must avoid handling ready-to-eat food with their bare hands and all restaurants must have a certified food protection manager during hours of operation.  Restaurant owners also must establish employee health policies to ensure that an ill employee who has the potential to contaminate food is not involved in the preparation or serving of food.

Restaurant rating systems also will change under the new food code. Although sanitation rating cards showing the grade and score will continue to be posted, restaurants will no longer earn a bonus for completing voluntary food safety training since certification will be required.

Another change people will notice is that local food trucks and pushcarts will also be subject to the new food code rules and will be required to post a sanitation rating card.

Key Provisions of the new North Carolina Food Code:

  • Each food establishment will be required to demonstrate knowledge of food protection by passing an American National Standards Institute (ANSI)-accredited exam. This requirement will be phased in and become effective January 1, 2014.
  • Each food establishment will be required to develop and adhere to an Employee Health Policy to prevent and control the transmission of illnesses.
  • Food establishments will be required to refrain from handling exposed, ready-to-eat foods with bare hands.
  • Food establishments will be required to decrease the temperature of refrigerated foods and must date-mark opened, ready-to-eat foods.

Anyone interested in viewing the new code can visit the following website:

     http://ehs.ncpublichealth.com/rules.htm

The food rules are found in section .2600 and the NC Food Code Manual is posted as well.



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