INTERPRETATION DISCUSSION OF THE 2005 FOOD CODE For Industry

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INTERPRETATION/DISCUSSION OF THE 2005 FOOD
CODEFor Industry
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Definitions

• "Exclude" means to prevent a PERSON from working
  as an EMPLOYEE in a FOOD ESTABLISHMENT or
  entering a FOOD ESTABLISHMENT as an EMPLOYEE.
• Major Food Allergen (New) Milk, EGG, fish
  (such as bass, flounder, cod, and including
  crustacean shellfish such as crab, lobster, or
  shrimp), tree nuts (such as almonds, pecans, or
  walnuts), wheat, peanuts, and soybeans

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• Potentially Hazardous Food (Different)
  (Time/Temperature Control for Safety Food) The
  definition is basically the same, with the
  exception of cut tomatoes have been added to be
  included as a potentially hazardous (TCS) food.
• Restrict (New) To limit the activities of a
  FOOD EMPLOYEE so that there is no RISK of
  transmitting a disease that is transmissible
  through FOOD and the FOOD EMPLOYEE does not work
  with exposed FOOD, clean EQUIPMENT, UTENSILS,
  LINENS, or unwrapped SINGLE-SERVICE or SINGLE-USE
  ARTICLES.

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• 2-102.11 Demonstration of Knowledge
• (A) (New) Complying with this Code by having
  no violations of CRITICAL ITEMS during the
  current inspection
• (C)(9) Describing FOODS identified as MAJOR
  FOOD ALLERGENS and the symptoms that a MAJOR FOOD
  ALLERGEN could cause in a sensitive individual
  who has an allergic reaction.
• (C)(17) Explaining how the PERSON IN CHARGE,
  FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply
  with reporting responsibilities and EXCLUSION or
  RESTRICTION of FOOD EMPLOYEES.

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• 2-103.11 Duties of Person in Charge (NEW K,L
  M)
• (K) Except when APPROVAL is obtained from the
  REGULATORY AUTHORITY as specified in 3-301-11(D).
  EMPLOYEES are preventing cross-contamination of
  READY-TO-EAT FOOD with bare hands by properly
  using suitable UTENSILS such as deli tissue,
  spatulas, tongs, single-use gloves, or dispensing
  EQUIPMENT.
• (L) EMPLOYEES are properly trained in FOOD
  safety as it relates to their assigned duties.
• (M) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are
  informed of their responsibility to report in
  accordance with LAW, to the PERSON IN CHARGE,
  information about their health and activities as
  they relate to diseases that are transmissable
  through FOOD, as specified under 2-201.11(A).

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2-2 EMPLOYEE HEALTH2-201 Responsibilities of
Permit Holder, Person in Charge, Food Employees,
and Conditional Employees

• 2-201.11 Responsibilities and Reporting
  Symptoms and DiagnosisResponsibilities of Permit
  Holder, Person in Charge, Food Employees, and
  Conditional Employees
• There are many changes in this in this section
  including
• applicants replaced with Conditional
  Employees
• Numerous changes in reportable symptoms and
  reportable diagnosis.

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• 2-201.11(A)(2) Has an illness diagnosed by a
  HEALTH PRACTITIONER due to
• (a) Norovirus (Added)
• (d) ENTEROHEMORRHAGIC or SHIGA TOXIN-PRODUCING
  ESCHERICHIA COLI (Replaces E. Coli 0157.H7)

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2-201.11(A)(3)

• Had a previous illness, diagnosed by a HEALTH
  PRACTITIONER, within the past 3 months due to
  Salmonella Typhi, without having received
  antibiotic therapy, as determined by a HEALTH
  PRACTITIONER.

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2-201.11(A)(4)

• Has been exposed to, or is the suspected
  source of, a CONFIRMED DISEASE OUTBREAK, because
  the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE
  consumed or prepared FOOD implicated in the
  outbreak, or consumed FOOD at an event prepared
  by a PERSON who is infected or ill with

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• (a) Norovirus within the past 48 hrs. of the
  last exposure.
• (b) Enterohemorragic or shiga toxin-producing E.
  coli within the past 3 days of the last exposure.
• (c) Salmonella Typhi with the past 14 days of
  the last exposure, or
• (d) Hepatitis A within the past 30 days of the
  last exposure

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2-201.11(A)(5)

• Has been exposed by attending or working in a
  setting where there is a CONFIRMED DISEASE
  OUTBREAK, or living in the same household as, and
  has knowledge about, an individual who works or
  attends a setting where there is a CONFIRMED
  DISEASE OUTBREAK, or living in the same household
  as, and has knowledge about, an individual
  diagnosed with an illness caused by

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• (a) Norovirus within the past 48 hours of the
  last exposure.
• (b) ENTEROHEMORRHAGIC or SHIGA TOXIN-PRODUCING
  ESCHERICHIA COLI, or Shigella ssp. Within the
  past 3 days of the exposure.
• (c) Salmonella Typhi within the past 14 days of
  the last exposure.
• (d) Hepatitis A virus within the past 30 days of
  the last exposure.

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2-201.11(B)Responsibility of the PIC to notify
the regulatory authority

• (B) The PIC shall notify the REGULATORY
  AURTHORITY when a FOOD EMPLOYEE is
• (1) Jaundiced, or
• (2) Diagnosed with one of the Big 5

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2-302.11Fingernail Maintenance

• (B) Unless wearing intact gloves in good repair,
  a FOOD EMPLOYEE may not wear fingernail polish or
  artificial fingernails when working with exposed
  FOOD.

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2-303.11Jewelry Prohibition

• Adds, may not wear jewelry including medical
  information jewelry on their arms and hands.

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3-201.11

• (F) MEAT and POULTRY that is not a READY-TO-EAT
  FOOD and is in a PACKAGED form when it is offered
  for sale or otherwise offered for consumption,
  shall be labeled to include safe handling
  instructions,
• (G) EGGS that have not been specifically treated
  to destroy all viable Salmonella shall be labeled
  to include safe handling instructions,

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3-201.16Wild Mushrooms

• Removed Amendment from rules that allowed for the
  sale of wild morel mushrooms.

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3-203.11Molluscan Shellfish, Original
Container

• (B)(1) Change in language for SHELLSTOCK on
  display.
• (C) May be removed from the original container
  and repacked in consumer self-service containers
  if all labeling criteria is met.

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3-301.11Preventing Contamination from Hands

• Amendment from Iowa Code 137F.2(7) deleted.
• EMPLOYEES ARE PROHIBITED FROM BARE HAND CONTACT
  WITH R-T-E FOODS.

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3-304.14Wiping Cloths, Use Limitation

• Much more detailed to include such things as
• Solutions be free of FOOD debris and visible soil
• Storage of containers (off the floor)
• Single-use disposable sanitizer wipes shall be
  used in accordance with EPA-approved
  manufacturers label use instructions.

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3-306.13Consumer Self-Service Operations

• This paragraph does not apply to New (A)(3)
  Raw, frozen, shell-on shrimp, or lobster.

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3-401.11Raw Animal Foods Cooking

• (A)(2) Cooking temperature of 155oF. for 15
  seconds or the temperature specified in the
  following chart
• New 1580F. lt1 second (instantaneous)
• (A)(3) Items to be cooked to 1650F. New BALUTS
• (B)(2) WHOLE MEAT roasts (includes beef, pork,
  lamb and cured pork roasts) Different chart for
  cooking times and temperatures.

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• 3-401.11(C) New Section A raw or undercooked
  WHOLE-MUSCLE, INTACT BEEF steak may be served or
  offered for sale in a READY-TO-EAT form if
• The FOOD ESTABLISHMENT serves a population that
  is not a HIGHLY SUSCEPTIBLE POPULATION.
• The steak is labeled to indicate that it meets
  the definition of WHOLE-MUSCLE, INTACT BEEF as
  specified under 3-201.11(E), and
• The steak is cooked on both the top and bottom to
  a surface temperature of 1450F. Or above and a
  cooked color change is achieved (external
  surfaces)

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• (E) (New) WHOLE-MUSCLE, INTACT BEEF steaks that
  are intended for consumption in an undercooked
  form without a CONSUMER advisory as specified in
  3-401.11(C) shall be
• Obtained from a FOOD PROCESSING PLANT that, upon
  request by the purchaser, packages the steaks and
  labels them, to indicate that the steaks meet the
  definition of WHOLE-MUSCLE, INTACT BEEF, or
• Deemed acceptable by the REGULATORY AUTHORITY
  based on the evidence, such as written buyer
  specifications or invoices, that indicates that
  the steaks meet the definition of WHOLE-MUSCLE,
  INTACT BEEF, and

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• (3) If steaks are individually cut in a food
  establishment they must be cut from whole-muscle
  intact beef that is properly labeled by the food
  processing plant, prepared so they remain intact
  and if packaged for undercooking properly
  labeled, as required.

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3-401.13Plant Food Cooking for Hot Holding

• Changed cooking temperature of 1400F to 1350F.

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3-403.11Reheating for Hot Holding

• (C) Reheating for commercially processed food to
  1350F rather than 1400F.
• (D) Change in language only.

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3-501.14Cooling

• (A)(1) changed from 1400F. To 1350F.
• (A)(2) change in language only
• (D) Raw eggs received and held at 450F rather
  than 410F.

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3-501.16Potentially Hazardous Food (TCS), Hot
and Cold Holding

• Hot food temperature from 1400F. to 1350F.

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3-501.17Ready-to-Eat Potentially Hazardous Food
(TCS), Date Marking

• Change in language
• (F) Date marking does not apply to the following
  FOODS prepared and PACKAGED by a FOOD PROCESSING
  PLANT inspected by a REGULATORY AURTHORITY
• (1) 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, such as cheddar, gruyere, parmesan and
  reggiano and romano

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• (3) Semi-soft cheeses containing more than 39
  moisture, but not more than 50 moisture, such
  as, blue, edam, gorgonzola, gouda, and monterey
  jack
• (4) Cultured dairy products, such as, yogurt,
  sour cream, and buttermilk
• (5) Preserved FISH products, such as pickled
  herring and dried or salted cod, etc
• (6) Shelf stable, dry fermented sausages, such
  as pepperoni and Genoa salami that are not
  labeled Keep Refrigerated
• (7) Shelf stable salt-cured products such as
  prosciutto and Parma (ham) that are not labeled
  Keep Refrigerated

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3-602.11Food Labels

• Additional language concerning major food
  allergens and additives.
• (B)(5) The name of the FOOD source for each
  MAJOR FOOD ALLERGEN contained in the FOOD unless
  the FOOD source is already part of the common or
  usual name of the respective ingredient.
• (B)(7) For any salmonid FISH containing
  canthaxanthin as a COLOR ADDITIVE, the labeling
  of the bulk FISH container, including a list of
  ingredients, displayed on the retail container or
  by other written means, such as a counter card,
  that discloses the use of canthaxanthin.

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3-603.11Consumer Advisory

• Different language.
• (B) Disclosure must indicate the specific
  animal-derived foods that are served raw or
  under-cooked.

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3-801.11(A)The following criteria apply to juice

• For the purpose of this paragraph only, children
  who are age 9 or less and receive food in a
  school, day cay setting, or similar facility that
  provides custodial care are included as HIGHLY
  SUSCEPTABLE POPULATIONS.
• Pre-packaged juice that bears a warning label and
  juices that have not been specifically processed
  (pasteurized) may not be served or offered for
  sale.

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4-204.117Warewashing Machines,Automatic
Dispensing of Detergents and Sanitizers

• (A) Adds, detergents, as well as sanitizers
  for automatically dispensed.
• (B) Incorporate a visual means to verify that
  detergents and sanitizers are delivered or a
  visual or audible alarm to signal if the
  detergents and sanitizers are not delivered to
  the respective washing and sanitizing cycles.

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4-302.12Food TemperatureMeasuring Device

• (B) Adds, A TEMPERATURE MEASURING DEVICE with a
  suitable small-diameter probe that is designed to
  measure the temperature of thin masses shall be
  provided and readily accessible to accurately
  measure the temperature in thin FOODS such as
  MEAT patties and FISH filets.

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• (D)(2)(a) Chart for cleaning frequency base on
  temperature
• 410F Or less 24 hours
• gt410F 450F 20 hours
• gt450F 500F 16 hours
• gt500F 550F 10 hours
• (D)(2)(7) Added, In-use UTENSILS are
  intermittently stored in a container of water in
  which the water is maintained at 1350F or more
  and the UTENSILS and the container are cleaned at
  least every 24 hrs. or at a frequency necessary
  to preclude accumulation of soil residues.

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5-202.12Handwashing Sink, Installation

• (A) Change water temperature to minimum of
  1000F. Rather than 1100F.
• (D) New An automatic handwashing facility
  shall be installed in accordance with
  manufacturers instructions.

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6-301.14 (NEW)Handwashing Signage

• A sign or poster that notifies FOOD EMPLOYEES to
  wash their hands shall be provided at all
  HANDWASHING SINKS used by FOOD EMPLOYEES and
  shall be clearly visible to FOOD EMPLOYEES.