Food Service
Changes in
Rules and Regulations

Chapter 290-5-14
Effective Date of New Rules
February 15, 2006

There will be a nine-month implementation period.  Enforcement of New Requirements begins November 15, 2006.

This page here lists the major changes.  Rule numbers are given after each listins.  A copy of the rules can be found at: http://health.state.ga.us/programs/envservices.index.asp

Information guide provided as a courtesy of both the Georgia Department of Human Resources, "DHR" and Atlanta Fixture & Sales Company, Inc.

-------------

• Definition for Potentially Hazardous Food  [.01 (kkk)]
• HACCP Plans (required only when process varies from rules)  [.02 (4)(c)]
• Mobile units to have unit permit in each county  [.02 (2)]
• Mobile units that do not process foods and Temporary food service establishments not required to have CFSM  [.03 (3)(b)1.]
• Demonstration of Food Safety Knowledge - One Certified Food Safety Manager (CFSM) required in each establishment  [.03]
• Exclusions and Restrictions for Sick Employees  [.03 (4)]
• Double Hand Wash/Single Hand Wash  [.03 (5)]
• Fingernails must be no longer than tips of the fingers unless a glove is worn when preparing food  [.03 (5)(d)]
• Allowance for a Single Service Beverage Cup with Lid and Straw in Food Preparation Area [.03 (7)(b)]
• Time as a Public Health Control  [.04 (4)(t)]
• Requirement for using Adequate Thermometer [.04(4)(q)]
• When portions of less than 1/2 pint are needed, milk may be poured from a commercially filled container of not more than one gallon [.04(5)(a)1.]
• Storage of Ice Scoop [.04(5)(c)]
• Storage of Serving Utensil for Hot Potentially Hazardous Food in 135*F Water [.04(5)(d)]
• Food For Self Service: [.04(5)(h)]
• New Food Products shall not be Mixed with Old Food Products
• All Unwrapped Foods shall be Disposed at the end of the Business Day or after a Maximum of 12 hours after first being on Display
• Minimum Hot Holding - 135*F [.04(2)(b)]
• Cooling Foods - 2 Hours 135*F to 70°F and 6 hours 135°F to 41°F [.04(3)(h)]
• Temperature Changes for Whole Muscle Cooked Pork and Beef (145°F) [.04(4)(k)]
• Date Marking Provisions for Prepared Foods Held Longer than 24 Hours [.04(3)(n)]
• Date Marking Provisions fo Commercially Packaged Foods After Opening (7 Days if Held at ? 41°F) unless the Use By/Sell By/ Expiration Date is Sooner [.04(3)(n)]
• No Bare - Hand Contact With Ready-To-Eat Foods [.04(4)(b)2.]
• Low Temp Dish Machine - Flow Pressure Device Not Required if Pumped Rinse [.05(2)(hh)]
• Dining Table Tops considered food contact surfaces [.05(7)(b)4.]
• Food Service Equipment must be designed and built according to ANSI accredited certification programs [.05(2)(ll)]
• Revised Instructions for Consumer Advisery Notice. [.04(4)(k)2.]
• ADVISORY: The consumption of raw or undercooked foods such as meat, poultry, fish, shellfish, and eggs which may contain harmful bacteria, may cause serious illness or death
• Note: Institutions must cook all foods to minimum cook temperatures.  The Advisery Notice is not applicable.
• Treatment for Raw or Partially Cooked Fish to Kill Parasites [.04(4)(h)]
• -4°F (-20°C) for 168 hours (7 days) in a freezer; or
• -31°F (-35°C) or below until solid and stored for 15 hours in a blast freezer
• -31°F (-35°C) or below until solid and stored at -4°F (-20°C) for 24 hours
• New Risk Categorization of Establishments, Inspection and Grading Stystem using Grades A, B, C, & U [.10]