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"The new Georgia Food Code has major changes from the past rules, whichwill ultimately benefit all Georgians, regardless of whether you own arestaurant in Georgia or are just eating in one," said Ron Wolf, executivedirector of the Georgia Restaurant Association (GRA). "It is critical thatowners and operators understand the new code, which is why the GRA if offeringnumerous training courses to members and non-members alike. Plus, ourdiscussion board (http://www.discuss-gra.com/foodcode/) lets you learn aboutthe code and interact with subject matter experts who can answer specificquestions."
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This new code is in accordance with the new U.S. food code and it willallow the Georgia food code to be easily updated every time the U.S. food codeis updated, which is every five years. As well, it brings the opportunity forstandardization of the food code program by the Georgia Department of HumanResources (DHR) so that from county to county, inspections will be moreconsistent.
The 2007 food code now focuses on foodborne illness risk factors and theappropriate public health interventions that management and workers mustemploy within foodservice establishments. These code changes incorporate theCenters for Disease Control and Prevention's (CDC) top five risk factorscontributing to foodborne illness: food from unsafe sources, inadequatecooking and internal temperatures, improper holding temperatures, contaminatedequipment and poor personal hygiene. Because of the critical nature of thefive CDC risk factors, the new inspection report measures compliance forintervention against these risks. Intervention is accomplished by activemanagerial control, complying with the food code and having no criticalviolations during a food establishment inspection.
Following is a summary of some of the major changes in Georgia's FoodSafety Regulations (Chapter 290-5-14):
About the Georgia Restaurant Association
As the voice of Georgia's restaurant industry, the GRA's mission is toserve the needs of Georgia's restaurant and foodservice industries byproviding value for its members in five key cornerstones: political advocacy,professional development, business generation, discounted business servicesand community involvement.
The GRA represents an industry comprising over 14,843 foodservice anddrinking places in the state of Georgia with total sales in excess of $12.6billion and provides more jobs (366,000+) than any other non-governmentemployer in the state. Members can count on the GRA to advocate for favorablelaws and regulations, to promote the industry, and to provide a network tomeet their peers.
For more information, visit www.garestaurants.org.-- Person-in-charge (PIC) of the operation during inspection must demonstrate food safety knowledge -- Double hand washing by food service workers is required after using the restroom -- No bare hand contact is permitted when preparing any ready-to-eat foods -- Numerous changes regarding reporting restaurant employee health, including illnesses and infectious diseases -- Changes regarding restaurant employees' fingernails, jewelry and hair restraints -- New minimum hot holding temperature -- Date marking on foods is now required -- Changes regarding the mixing of old and new foods on self-service buffet or salad bar -- Maximum holding time and disposal of foods on a self-
