Food Safety Compliance| Food Safety Updates / ServSafe Trainer & Proctor

Month: August, 2013

NEW Produce Safety Standards

The FDA Food Safety Modernization Act (FSMA), signed into law by President Obama on Jan. 4, 2011, enables FDA to better protect public health by strengthening the food safety system. It enables FDA to focus more on preventing food safety problems rather than relying primarily on reacting to problems after they occur.

As a key element of this preventive approach, FDA was mandated under FSMA to establish science-based, minimum standards for the safe growing, harvesting, packing, and holding of produce on farms to minimize contamination that could cause serious adverse health consequences or death.

  • The comment period under the 2010 open docket on produce safety is now closed. (See the Federal Register Notice for FDA Produce Safety Docket.) More than 800 comments were received in all from all parts of the country – an unprecedented number in an FDA produce-related rulemaking action — from growers large and small; environmental groups; state and local government agencies; retail food chains; academia; consumers, and others who wanted their voices heard and their best practices considered in the development of a fresh produce safety rule. Many of those comments were used to inform the writing of the current proposed rule for produce safety standards.
  • If you want to comment, you have a month to do so.

NEW LA Retail Food Inspection Report For Restaurants & Food Markets

#Los Angeles County Environmental Health will be using a new #Food Official Inspection Report (FOIR) with a new point deduction system. If you own a food facility in Los Angeles County you will be affected by these changes. A BRIEF OVERVIEW  –  Effective July 1, 2013, food facility inspection form is now called Compliance Report or FOIR.  ALSO a New Point deduction system; points have been reorganized; the inspection format still using the CA FOOD CODE.   Health Inspection procedures are the same – Rating Point System still the same but different items are given different point values.  It will take some time to adjust.  New #Marking Guide is being written. The NEW FORM – Requires the name of the Certified Food Protection Manager’s and the certification number.  Here are a few points to be familiar with:  MAJOR  4 points = when situation poses an immediate health hazard, MINOR = 2 points = the situations needs correction but not threatening.

Something to be aware of is number 14. on check list = Food Contact Surfaces, Clean and Sanitized – sanitize solutions have always been checked but now if they are too low, you will be given either 2 & 4 points depending on how low the solution is.  Already many restaurants have received a B Rating due to this procedure enforcement.  Sanitation solutions must be “Active” when tested.

The Health Department is conducting trainings all over the city and they are informative and will help all to adjust to the new system.  Go to their website, # and search WHAT’S NEW.