New Mexico Restaurant Association Overview of Changes to Food Regulations in New Mexico www.nmrestaurants.org 505-343-9848

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www.nmrestaurants.org 505-343-9848 Your Host… Carol Wight CEO New Mexico Restaurant Association www.nmrestaurants.org 505-343-9848

www.nmrestaurants.org 505-343-9848 Introducing… Johnathan Gerhardt – Food Program Manager New Mexico Environment Department Environmental Health Bureau www.nmrestaurants.org 505-343-9848

Jurisdiction NMED vs Albuquerque & Bernalillo www.nmrestaurants.org 505-343-9848

Overview of Changes Food Regulations 2018 General Notes N/A Inspector/Trainer Notes Introduction: The provider for the training will make a personal introduction, state professional qualifications, and provide attendees with business cards. The provider for the training will make a brief introduction to describe the purpose of training “Important Changes Food Regulation 2016”. Food Regulations 2018

Overview Adoption of most recent Food Code Model Code developed by the FDA Updating from 2013 to 2017 Modifications, additions, and omissions Update Food Handler Card and Certified Manager requirements What this meeting “is not” General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #2 “as-is” New term defined – Intact Meat “Intact Meat” means a cut of whole muscle(s) MEAT that has not undergone COMMINUTION, INJECTION, MECHANICAL TENDERIZATION, or reconstruction. General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #6 “as-is” New Section 2-401.13 2-401.13 Use of Bandages, Finger Cots, or Finger Stalls If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a FOOD EMPLOYEE working with exposed FOOD shall be covered with a single-use glove. General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #7 “as-is” Modified Section 2-501.11 Clean-up of Vomiting and Diarrheal Events Requires procedures to be written Added the word “written” in existing section Implied, but now clarified NMED provides a version for use on website General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #8 “as-is” Modified Section 3-302.11 by adding (A)(1)(c) Clarify avoiding cross contamination of fruits and veggies 3-302.11 Packaged and Unpackaged Food -Separation, Packaging, and Segregation. (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (c) Fruits and vegetables before they are washed; General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #9 “as-is” Modified Section 3-401.11(A)(1)(b) to include Intact Meat Replaced the word “Meat” with “Intact Meat” General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #10 “as-is” Modified Section 3-401.11(A)(2) to increase cooking time of certain foods Increased cooking time from 15 seconds to 17 seconds for the following foods: -Ratites -Mechanically tenderized meat -Injected meat -Comminuted fish, meat, game animals -Raw eggs broken and cold/hot held General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #11 “as-is” Modified Section 3-401.11(A)(3) to decrease cooking time of certain foods Decreased cooking time from 15 seconds to <1 second (instantaneous) for the following foods: -Poultry -Baluts -Wild game -Stuffed fish, meat, pasta, poultry, ratites -Stuffing containing fish, meat, poultry, or ratites General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #12 “as-is” New Section 4-303.11 4-303.11 Cleaning Agents and Sanitizers, Availability (A) Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation. (B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation. General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #13 “modified” Modified Section 5-203.11 to remove use of chemically treated towelettes for use in place of handwashing sinks Removed: (C) If APPROVED, when FOOD exposure is limited and HANDWASHING SINKS are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing. General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #14 “modified” Modified Section 8-301.11 allowing a required inspection before issuance or renewal of permit Same requirement as 2000 Food Regulations Added: (E) Prior to the issuance of a Permit or the renewal of a Permit, the Regulatory Authority shall make inspections of the Food Establishment or Food Processing Plant as it deems necessary. General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #15 “as-is” New 8-404.11(C)(1)-(3) Allow opportunity for operation to continue (with NMED approval) during extended electrical or water service outage (C) Considering the nature of the potential hazard involved and the complexity of the corrective action needed, the REGULATORY AUTHORITY may agree to continuing operations in the event of an extended interruption of electrical or water service if: (1) A written emergency operating plan has been APPROVED; (2) Immediate corrective action is taken to eliminate, prevent, or control any FOOD safety risk and IMMINENT HEALTH HAZARD associated with the electrical or water service interruption; and (3) The REGULATORY AUTHORITY is informed upon implementation of the written emergency operating plan. General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Updates #16 “addition” New 7.6.2.16 Catering Food Establishments Same requirements as 2000 Food Regulations A. In addition to complying with the requirements specified in 7.6.2.8 NMAC food establishments that cater shall comply with the requirements specified in the section. B. Catering food establishments shall: (1) operate from a permitted food establishment or servicing area, (2) be permitted and operated separately from other permitted food establishments or servicing areas, (3) upon request by the regulatory authority, provide a schedule of events to be catered, and (4) supply a handwashing sink as specified in Paragraph (4) of Subsection D of 7.6.2.11 NMAC, the catering activity includes preparation, delivery, and/or display, service, and restocking of food that is not packaged. General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Update #17 “as-is” Adoption of most recent National Shellfish Sanitation Program Guide for Control of Molluscan Shellfish Updating from 2013 to 2017 Adopting “as-is” with no changes General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Reminders Employee Food Employee Person in Charge “PIC” Individuals working in a Food Establishment Food Employee Individuals working with unpackaged food, food equipment or utensils, or food-contact surfaces Person in Charge “PIC” Individuals present and responsible for the operation at the time of inspection General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Update #3 “Modified” Certified Food Protection Manger (2-201.12) 2016 Version 2018 Version A Certified Food Protection Manager is required for each Food Permit issued by NMED. Effective date of one year after effective date of Regulations. A Certified Food Protection Manager is permitted to be responsible for more than a single food establishment with an approved variance. Effective date of three months after effective date of Regulations. General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Food Code Update #4 “Modified” Food Protection Manger Certification (2-102.20(B)) 2016 Version 2018 Version (B) A FOOD ESTABLISHMENT that has an EMPLOYEE that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for FOOD Protection-recognized accrediting agency as conforming to the Conference for FOOD Protection Standards for Accreditation of FOOD Protection Manager Certification Programs is deemed to comply with §2102.12. (B) A FOOD ESTABLISHMENT that has an PERSON IN CHARGE EMPLOYEE that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for FOOD Protection-recognized accrediting agency as conforming to the Conference for FOOD Protection Standards for Accreditation of FOOD Protection Manager Certification Programs is deemed to comply with §2102.12. General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Update #5 “Modified” Food Handler Card 2016 Version 2018 Version Food Employees who handle any foods are required to have a Food Handler Card. Food Employees who only handle non-TCS foods are exempt, provided the permit holder provides training and maintains record of training. * General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced. *NMED Food Program is developing a training curriculum packet for use by permit holders.

Update #5 “Modified” Food Handler Card 2016 Version 2018 Version Food Employees who handle any foods are required to have a Food Handler Card. Employees or volunteers who occasionally function as Food Employees are exempt, provided the permit holder provides training and maintains record of training. * General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced. *NMED Food Program is developing a training curriculum packet for use by permit holders.

Update #5 “Modified” Food Handler Card 2016 Version 2018 Version Food Employees of temporary events are exempted, provided one person with a Food Handler Card is present at all times. Food Employees, or volunteers working as Food Employees, are exempted, provided that the permit holder provides training and maintains record of training. * General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced. *NMED Food Program is developing a training curriculum packet for use by permit holders.

Update #5 “Modified” Food Handler Card 2016 Version 2018 Version Effective date of one year after effective date of regulations. Effective date of three months after effective date of regulations. *NMED Food Program is developing a training curriculum packet for use by permit holders. General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Resources Available www.env.nm.gov/foodprogram/ General Notes New Mexico regulations were not updated in 16 years, through all this time new science and food processes have changed and emerged. The 2016 NM Food Code addresses these changes in science and food processes. Because past regulations lacked specific descriptions overtime NMED created over 40 guidance documents. With more descriptive regulations the current guidance and supporting documents will be eliminated. In addition the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Many states throughout the United States have also adopted a version of the FDA Food Code which standardizes our regulations with those regulations from other states. Research has shown that foodborne illness is reduced when emphasis and accountability are placed into “Increased training / Demonstration of knowledge” which is the reason why the FDA Food Code focuses in this subject. Inspector/Trainer Notes Food Code Adoption: Updated Science The New Mexico “Food Establishment and Food Processing Regulations” were last updated in August 2000. 16 years later NM was still using the same regulations and was not addressing the new scientific information available. In 2016 we have updated our regulations in the form of the “2016 New Mexico Food Code”, which adopts the latest version of the FDA Food Code. The Conference for Food Protection (CFP) is instrumental in the FDA Food Code revision process. The CFP provides the opportunity for interested stakeholders to participate in the revision process. A new version of the FDA Food Code is revised and republished every four years where significant changes between revisions are communicated widely. More Descriptive The 2016 NM Food Code is more descriptive in the general requirements and in defining new innovative food processes which benefits both regulatory staff and industry. Standardization of Regulations Many states across the United States have adopted some version of the FDA Food Code, in NM the adoption of the FDA Food Code will align our regulation with federal requirements to improve standardization. As well, the descriptive nature of the regulations will allow inspectors throughout the state of NM to provide consistent information and inspections to industry. Increased training / Demonstration of knowledge The 2016 NM Food Code puts an explicitly focus in the requirements for Food Handler Cards, Person In Charge, and Certified Food Manager. Research has shown that when this subjects are addressed effectively foodborne illness can be reduced.

Resources Online Regulations Retail Food Field Guide Important Changes to Regulations Person in Charge Fact Sheet Employee Health Resources Food Handler Card FAQ’s Approved Food Handler Card Programs Certified Food Protection Manger Requirement Vomit and Diarrhea Event Cleanup Guides Forms General Notes List of Resources that can be found at the NMED Food Program website https://www.env.nm.gov/fod/Food_Program/Regulation_Update.htm Inspector/Trainer Notes N/A

The Retail Food Field Guide General Notes The Retail Food Guide is a compilation of NMAC 7.6.2 and the adoption of the latest version of the FDA Food Code. This document was created to allow easy and fast review for NMED staff and industry. Inspector/Trainer Notes The 2016 New Mexico Food Code Field Guide front cover picture: The Retail Food Field Guide was created to encompass NMAC 7.6.2 Regulations (omission, additions, and deletions) and the FDA Food Code Adoption. This encompassing document is more manageable and understandable for both NMED staff and the industry. Without this document both industry and NMED staff would have to reference back and forth between NMAC 7.6.2 and the adoption of the FDA Food Code to know the correct applicable regulations.

Vomit & Diarrhea Clean up Guides General Notes Information available in both English and Spanish at the NMED Food Program Website https://www.env.nm.gov/fod/Food_Program/Regulation_Update.htm Inspector/Trainer Notes Vomit and Diarrhea Clean up Guides: This resource is also available online in English at https://www.env.nm.gov/fod/Food_Program/Regulation_Update.htm This resources is also available online in Spanish at https://www.env.nm.gov/fod/Food_Program/Regulation_Update.htm

PIC Fact Sheet General Notes Fact sheet available online at https://www.env.nm.gov/fod/Food_Program/Regulation_Update.htm Inspector/Trainer Notes PIC Fact Sheet: 2016 NM Food Code summarized duties (2-103.11) and demonstration of knowledge (2-102.11).

Employee Health Hiring Resources General Notes Employee health hiring resource is available online https://www.env.nm.gov/fod/Food_Program/Regulation_Update.htm (NMED Food Program Website). Inspector/Trainer Notes The “Conditional Employee and Food Employee Interview” Form is a resource that can be found at https://www.env.nm.gov/fod/Food_Program/Regulation_Update.htm This form can aid in the documentation to inform employees about the requirement to report to the Person In Charge information about their health as it relates to foodborne illnesses.

Timeline Public meeting continue: Public comments Roswell – July 17 Santa Fe – July 18 Albuquerque – July 19 Farmington – July 23 Public comments Final day – August 10 food.program@state.nm.us Hearing before Environmental Improvement Board August 24 – 9:30am @ State Capitol in Santa Fe Effective Date November 1 General Notes List of Resources that can be found at the NMED Food Program website https://www.env.nm.gov/fod/Food_Program/Regulation_Update.htm Inspector/Trainer Notes N/A

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www.nmrestaurants.org 505-343-9848 Thank you! You can contact Carol at executive@nmrestaurants.org www.nmrestaurants.org 505-343-9848