WA State Food Code Rule Revision 2013 Highlights of changes in the revised rule

WA State Food Code Rule Revision 2013 Spokane Regional Health District Food Safety Program Ray Byrne, Food Program Manager Jon Sherve, Food Program Technical Advisor

WA State Food Code Rule Revision 2013 FDA Food Code 2009 Adopted into Chapter Washington Administrative Code Effective Date – May 1, 2013

WA State Food Code Rule Revision 2013 Why Change? It’s been eight years New science = new rules Clear up vague language Stay consistent with national standards

WA State Food Code Rule Revision 2013 Inspection Form & Frequency Red/Blue Format Compliance Status Inspection Interval

WA State Food Code Rule Revision 2013 Danger Zone The minimum hot holding temperature changes from 140°F to 135°F The maximum cold holding temperature remains the same at 41°F

WA State Food Code Rule Revision 2013 Definitions Potentially Hazardous Food (PHF)  Cut Leafy Greens  Cut Tomatoes  Interaction of pH and Water Activity

WA State Food Code Rule Revision 2013 Notification Notification of the upcoming Code change has been provided during inspections since Written notification has been included with permit renewals since November Brochures reviewed and distributed during inspections since December SRHD website updated with link to DOH Code Revision webpage.

WA State Food Code Rule Revision 2013 Next Steps SRHD Action Item – March meeting Continued notification SRHD/WA DOH presentation to WRA - Spokane Chapter WA DOH state wide Workshops Implementation May 1, 2013

WA State Food Code Rule Revision 2013 Thank You Questions? Spokane Regional Health District Food Program (509) , ext. 2 |