Hey everyone!
I attended a seminar a few days ago, which covered some new trends in nutrition. One of the presenters was a wonderful Registered Sanitarian. She covered additions to the Ohio Food Code that we all should be aware of--because this will apply to some of us in our rotations or at our future job sites!
I attended a seminar a few days ago, which covered some new trends in nutrition. One of the presenters was a wonderful Registered Sanitarian. She covered additions to the Ohio Food Code that we all should be aware of--because this will apply to some of us in our rotations or at our future job sites!
One change is that all supervisors must know the five CDC
risk factors and how it applies to their facility. These five risk factors are:
- Purchasing food from an approved source
- Using clean and sanitary equipment
- Thoroughly cooking food
- Holding food out of the temperature danger zone
- Employee health and hygiene while prepping food
She also discussed an interesting update to the health code.
As we are
aware of, some foods—like cut tomatoes—are considered a TCS (time/temperature
control for food safety) food. Starting
in January of 2013, there will be another group added to this list: green
vegetables! This includes all leafy, green vegetables (and even celery!)…but does not include herbs. Once an establishment cuts into one of
these, it must be refrigerated and held cold for service!
--Rocco
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