Yavapai County Community Health Services

Adoption of

2009 FDA Food Code

Violation Classifications

OLD: Critical Violation NEW: Priority ItemContributes to the

elimination, prevention, or reduction of hazards to an

acceptable level and there is no other provision that more directly controls the hazardNEW: Priority Foundation A provision which supports one or more priority items

OLD: Non-Critical Violation NEW: Core Item

Usually relates to general sanitation, operational

controls, facilities or structures, equipment

design, or general maintenance.

Potentially Hazardous Foods

Definition:1)A food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation.2)Includes a meat or animal product that is raw or heat treated; a plant food that is heat treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, and garlic-in-oil mixtures that are not commercially modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation.

Cut Leafy Greens: fresh leafy greens whose leaves have been cut, shredded, sliced, chopped, or torn and includes iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce, baby leaf lettuce, escarole, endives, spring mix, spinach, cabbage, kale, arugula, and chard. Does not include herbs, such as cilantro or parsley.

Cut, sliced, diced, or mixtures of raw tomatoes are Potentially Hazardous Foods and must be maintained at 41°F. or below.

Using Time as a Control6 Hours

• Potentially hazardous foods may be stored without temperature control for up to 6 hours.

• Food must be 41°F when initially removed from temperature control & must not exceed 70°F (continuous monitoring is required to ensure that it does not exceed 70°F).

• After 6 hours the food must be discarded or consumed.• The operator must have written procedures.• The food shall be marked to indicate the time that is 6

hours past the point in time when the food is removed from temperature control.

• Time as a control can be used with retail food product.

Cooking

Hamburgers and ground meats cannot be undercooked upon request on a children’s menu.

COOKED POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135°F OR ABOVE.

Hot Holding

Partially Cooked Items

Cooked potentially hazardous foods shall be cooled:•Within 2 hours from 135°F to 70°F

and•Within a total of 6 hours from 135°F to 41°F or less

Cooling

Date Marking

• Commercially (food plant) processed foods such as deli salads (ham salad, potato salad, chicken salad), cultured dairy products (such as yogurt and sour cream), semi-soft cheeses, hard cheeses, salt-cured products or shelf stable, dry fermented sausages ARE EXEMPT AND DO NOT REQUIRE DATE-MARKING

• Foods prepared on-premises and held cold for more than 24 hours must be clearly date marked. Also applies to commercially processed soft cheeses and deli meats.

The Big 5 Foodborne Illnesses

• Salmonella typhi• Shigella spp. (diarrhea & dysentery)• Enterohemorrhagic or Shiga toxin-forming

Escherichia coli O157:H7 • Hepatitis A virus • Norovirus

Food Allergy Awareness

Person in charge must know the major food allergens. Employees must be aware of allergens to the extent of their designated duties.

Major Food AllergensMilk, Egg, Fish, Shellfish, Tree Nuts, Wheat, Peanuts and Soybeans

FDA 2009 Food Codehttp://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009

Request approval and adoption by reference of the FDA 2009 Food Code and annexes

with an effective date of July 1, 2013

Comments or Questions?