1. Yavapai County Community Health Services Adoption of 2009 FDA Food Code

2. Violation Classifications OLD: Critical Violation NEW: Priority Item Contributes to the elimination, prevention, or reduction of hazards to an acceptable level and there is no other provision that more directly controls the hazard NEW: Priority Foundation A provision which supports one or more priority items OLD: Non-Critical Violation NEW: Core Item Usually relates to general sanitation, operational controls, facilities or structures, equipment design, or general maintenance.

3. Potentially Hazardous Foods Definition: 1)A food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation. 2)Includes a meat or animal product that is raw or heat treated; a plant food that is heat treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, and garlic-in-oil mixtures that are not commercially modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation.

4. Cut Leafy Greens: fresh leafy greens whose leaves have been cut, shredded, sliced, chopped, or torn and includes iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce, baby leaf lettuce, escarole, endives, spring mix, spinach, cabbage, kale, arugula, and chard. Does not include herbs, such as cilantro or parsley.

5. Cut, sliced, diced, or mixtures of raw tomatoes are Potentially Hazardous Foods and must be maintained at 41 ° F. or below.

6. Using Time as a Control 6 Hours Potentially hazardous foods may be stored without temperature control for up to 6 hours. Food must be 41°F when initially removed from temperature control & must not exceed 70°F (continuous monitoring is required to ensure that it does not exceed 70°F). After 6 hours the food must be discarded or consumed. The operator must have written procedures. The food shall be marked to indicate the time that is 6 hours past the point in time when the food is removed from temperature control. Time as a control can be used with retail food product.

7. Cooking Hamburgers and ground meats cannot be undercooked upon request on a children’s menu.

8. COOKED POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 ° F OR ABOVE. Hot Holding

9. Partially Cooked Items

10. Cooked potentially hazardous foods shall be cooled: Within 2 hours from 135°F to 70°F and Within a total of 6 hours from 135°F to 41°F or less Cooling

11. Date Marking Commercially (food plant) processed foods such as deli salads (ham salad, potato salad, chicken salad), cultured dairy products (such as yogurt and sour cream), semi-soft cheeses, hard cheeses, salt-cured products or shelf stable, dry fermented sausages ARE EXEMPT AND DO NOT REQUIRE DATE-MARKING Foods prepared on-premises and held cold for more than 24 hours must be clearly date marked. Also applies to commercially processed soft cheeses and deli meats.

12. The Big 5 Foodborne Illnesses Salmonella typhi Shigella spp. (diarrhea & dysentery) Enterohemorrhagic or Shiga toxin-forming Escherichia coli O157:H7 Hepatitis A virus Norovirus

13. Food Allergy Awareness Person in charge must know the major food allergens. Employees must be aware of allergens to the extent of their designated duties. Major Food Allergens Milk, Egg, Fish, Shellfish, Tree Nuts, Wheat, Peanuts and Soybeans

14. FDA 2009 Food Code http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009 http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009 Request approval and adoption by reference of the FDA 2009 Food Code and annexes with an effective date of July 1, 2013 Comments or Questions?