What are the 3 to 5 most significant changes restaurant owners need to make in their operations to comply with the new food code?
The first priority is to establish an employee health plan. It does not have to be a written plan; but, it would be helpful if it were. Next, train food employees in proper handwashing techniques and to practice no bare hand contact with ready to eat foods. Finally, employ at least one manager who has taken a food safety certification exam to be the certified food safety manager for each food service establishment. The CFSM should become familiar with Rule.03 and .04 of the new food code-they are the largest and newest section of the code. The CFSM should train and monitor food employees in food safety and compliance with the code.
Related Questions
- If a facility changes owners and significant changes have been made to plant operations is the facility required to update all sections of the RMP and resubmit it to EPA?
- If a facility changes owners, but the manufacturing operations have not changed, are they REQUIRED to update their RMP?
- Do authorities merging or undergoing boundary changes during 2009 need to comply?
