New Joplin Food Code. Significant changes that may impact your food establishment. June 2014

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1 New Joplin Food Code Significant changes that may impact your food establishment June 2014

2 Food Code 101 Current Joplin Food Code adopted in 2000 Based on 1999 Food Code from Food and Drug Administration (FDA) Missouri State Health Dept adopted a modified version of the FDA Food Code last year Based on 2009 Food Code from FDA City of Joplin is adopting the new Missouri Food Code with modifications to fit our jurisdiction New version of Food Code will replace the current 1999 Food Code for all Joplin Food Establishments 2

3 Why Change? After the State of Missouri updates their code, local jurisdictions are encouraged to follow suit with the update so jurisdictions are standardized To keep regulations uniform between Joplin, neighboring counties and the rest of the Missouri To stay up to date with current science 3

4 What Does This Mean for Your Facility? Significant changes between current Joplin Food Code and new version will be discussed today Complete version of new Code available on JHD website If you have comments, questions or concerns about this new Food Code, please let us know today or through the survey located on the above website. 4

5 Significant Changes For each Chapter. 5

6 Ch 1: Definitions The term Critical Violation will change to Priority Violation The term Non-Critical Violation will change to Core Violation Definition of Potentially Hazardous Food will include cut tomatoes, mixtures of cut tomatoes that are not modified and cut leafy greens Lettuces such as iceberg, romaine, leaf, butter and baby leaf ; escarole, endive, spring mix, spinach, cabbage, kale, arugula and chard if leaves have been cut, shredded, sliced, chopped or torn Non-continuous cooking, a cooking process where the initial heating is intentionally halted so that it may be cooled and held for complete cooking at a later time. 6

7 Ch 2: Management and Personnel JHD may adjust parameters for exclusions or restrictions of ill food service workers on case-by-case basis [ ] Employees must be trained in food allergy awareness [ (9)] Allows wearing false fingernails and fingernail polish if gloves are worn [ ] Addition of Norovirus and Enterohemorrhagic or shiga toxin producing E. Coli to existing list of reportable diseases [ ] Change from exclusion to restriction of ill food service worker serving a high risk population [ ] Illness notification requirements: [ ] Employee or conditional employee required to notify person-in-charge (PIC) PIC required to notify regulatory authority when employee reports jaundice, diagnosis of Norovirus, Hepatitis A virus, Shigella, Salmonella typhi or Enterohemorrhagic or shiga toxin-producing Escherichia coli 7

8 Ch 3: Food Hot holding of potentially hazardous foods reduced from 140 F to 135 F [ ] Violations that were non-critical violations (Core) under current Food Code will be critical (Priority) violations under new Food Code: Misuse or reuse of single-use gloves [ (A)] Not providing suitable dispensing methods at self-service operations [ ] Serving same ice for consumption as to cool food [ ] Displaying food without protection (not under sneeze shields) [ ] Required destruction of unsafe or contaminated foods [ ] Removed 45 F cold-holding exemption on existing equipment [ ] Includes removal of 4-day date marking and disposition of products held at 45 F [ ] Raw eggs can be received and held at 45 F [ ] 8

9 Ch 3: Food Time as control method extended to 6 hours for food held between 41 F and 70 F [ (C)] Requires written plan approved by JHD Special processes (aka variances in current Food Code) requiring JHD approval expanded to include more [ ] Specific requirements for non-continuous cooking process [ ] Clarification of date marking methods potentially hazardous foods [ ] Consumer advisory now has two components; Disclosure and Reminder [ ] 9

10 Ch 4: Equipment, Utensils and Linens Use of alternative warewashing methods, such as a 2 compartment sink, allowed under certain circumstances after JHD approval [ (D)] Requirement for small diameter probe thermometer designed to measure temperature of thin foods, such as meat patties and fish filets [ ] Requirements for the protection of vending machine can openers [ ] NO YES 10

11 Ch 5: Water, Plumbing and Waste Reduction of minimum temperature for hot water at hand sink to 100 F [ ] Requirement for service sink (mop sink) to have both hot and cold running water and a floor drain [ ] Requirement of backflow device on beverage carbonators [ ] 11

12 Ch 5: Water, Plumbing and Waste Requirement for outdoor refuse storage areas to be on non-absorbent surface only when evidence of vermin or nuisance or health hazard is created [ ] Well and water supply standards that reference DNR requirements, including: [ ] Guidance for actions taken based on sample results [ ] Continuous disinfection requirements [ ] Boil orders, advisories and limit use orders [ ] Sewage disposal system requirements that reference DNR and MO Dept of Health [ ] 12

13 Ch 6 thru 8 No substantial changes have been made in these chapters Ch 6: Physical Facilities Ch 7: Poisonous or Toxic Materials Ch 8: Compliance and Enforcement 13

14 Ch 9: Modified Food Establishments Limited Food Establishments [ ] Temporary Food Establishments [ ] Farmers Markets [ ] Cottage Food Operations [ ] Mobile Food Establishments [ ] Mobile Food Vehicles Pushcarts Food Peddlers 14

15 Limited Food Establishments Limited Food Establishment = operates for less than 150 days Prepare/serve food at for-profit establishments (seasonal retail stands, concession stands or similar) Not intended for permanent facilities operating on full-time basis Permit must be obtained before preparing or dispensing food Limited Food Establishments requirements: Allowed to cook on outdoor grill/smoker if: all food preparation done in approved facility; grill/smoker has lid to protect food from elements; grill/smoker able to reach proper cooking and holding temperatures; and food protected during transport after removed from grill/smoker Allowed to have an open serving window if (D) is fulfilled 15

16 Limited Food Establishments Limited Food Establishments requirements, cont d: Not required to provide permanent plumbing system if: Potable water and sewer utilities cannot be readily obtained; and Meets requirements of and Not required to have 3-compartment sink if: Menu and processes not requiring warewashing activity while in operation (using single service items only); or Approved commissary to return to daily to wash utensils by approved method Not required to have 3 compartment sink and mop sink if: Operator provides approved written contract to JHD allowing for use of sinks in approved host facility; and Host facility is conveniently located within larger structure where Limited Food Establishment is located Not required to have hand sink if only prepackaged foods offered 16

17 Temporary Food Establishments Temporary Food Establishment = operates for no more than fourteen (14) consecutive days In conjunction with a single event or celebration Prepare, serve or sample food at fairs, festivals, promotional events or similar, including sampling at farmers markets Permit must be obtained before preparing or dispensing food Temporary Food Establishments requirements: Not required to operate inside fully enclosed structure if: Watertight overhead covering over entire work area, including food prep, dishwashing and food storage areas; and No significant vectors present 17

18 Temporary Food Establishments Temporary Food Establishments requirements, cont d: Allowed to cook on outdoor grill/smoker if; all food prep done under overhead covering; grill/smoker has lid to protect from elements; grill/smoker able to achieve proper temperatures; and food protected during transport after removed from grill/smoker Not required to provide permanent plumbing system if: Potable water and sewer utilities cannot be readily obtained; and Meets requirements of and Handwashing station provided, available and functioning within 25 feet of food prep areas direct unobstructed path not required if offering pre-packaged foods only 18

19 Temporary Food Establishments Temporary Food Establishments requirements, cont d: Not required to have 3 compartment sink if: Approved Commissary to return to daily to wash utensils; Event less than 24 hours and adequate spare utensils to get through entire event; or Menu and processes do not require warewashing activity (using only single service items) Ice used to cool food must be drained from container to prevent standing water Required access to restrooms for employees Located away from disease vectors 19

20 Farmers Markets Farmers Market = prescribed location(s) where 2 or more producers gather on set days/times to sell agricultural products and/or other related food products directly to consumers Selling agriculture products is primary business Does not include individual farmers growing and selling whole uncut produce from farm, roadside or truck Specific requirements for Farmers Markets: Adequate refrigeration (such as mechanical) must be provided to maintain products at correct temperatures: Raw meat, fish and poultry must be held frozen; Shell eggs must be held at 45 F or below; and PHFs must be held at 41 F or below 20

21 Farmers Markets Not allowed to sell raw unpasteurized milk or milk products, including soft cheeses, per Joplin City Ordinance Raw and processed meat products (bacon, jerky, sausage) shall either meet exemptions as specified by law or bear MO Dept of Ag or USDA stamp of inspection and meet all labeling requirements Dairy products produced in facilities regulated by State Milk Board Facilities preparing, dispensing or sampling PHFs must meet requirements of Temporary Food Establishments Meet approval from FDA process standards for certain food products: Acidified and low acid foods (salsa and canned vegetables); Fermented foods (kimchee, sauerkraut and kambucha); and Canned products meet approval Required access to restrooms for employees Located away from disease vectors 21

22 Cottage Food Operations Cottage Food Production Operations must comply with all requirements as set forth in Senate Bill No. 525, Section To see the full text of this bill, click on the link below: Specific requirements for Cottage Food Operations: Cottage Foods shall only be produced in the seller s primary domestic residence Food from approved sources shall be used in the production of Cottage Foods 22

23 Mobile Food Establishments Mobile Food Establishment (MFE) = selling, offering for sale or dispensing food for human consumption from any vehicle or other temporary station Classifications for Mobile Food Establishments: 1) Mobile Food Vehicle 2) Pushcart High and Low Risk 3) Food Peddler 26

24 Mobile Food Establishments 1. Mobile Food Vehicle = self-contained, fully enclosed with walls, floors and ceilings, service windows and doors, readily movable, food is made inside and vended from 2. Pushcart = readily movable, serves non-phfs or fully cooked heat-&- serve PHFs at proper temps Low Risk Pushcarts = serves non-phfs or fully cooked heat-&-serve PHFs such as hot dogs and pre-made pizza High Risk Pushcarts = serves commercially-prepared, fully cooked heat-&-serve PHFs such as chili and barbeque beef Pushcarts can sell unpackaged, non-phfs (popcorn, pretzels, similar baked products; shaved ice, snow cones; cut non-phf produce; cracked nuts or nutmeats) 27

25 Mobile Food Establishments 3. Food Peddler = readily movable, commercially-made PHFs, prepackaged, pre-portioned, ready-to-eat (frozen or refrigerated), Cannot make or process food being sold or given away Permits obtained before preparing or dispensing food MFEs not to remain stationary any longer than needed to make sale(s) If stationary, must have written agreement from property owner that specifies dates when MFE can operate from parking lot or other off-street location 28

26 Mobile Food Establishments MFEs required to report daily to approved Commissary for servicing Commissary = approved Food Establishment to which a MFE or transportation vehicle returns to daily for servicing of vehicles and equipment, including the storage and preparation of food Commissary must be permitted: By JHD if located within Joplin city limits Other appropriate agency if located outside city limits within past 12 months If operator does not own Commissary, provide approved written contract to JHD allowing for use of Commissary 29

27 MFE - Mobile Food Vehicles Specific requirements for Mobile Food Vehicles: Not required to provide permanent plumbing system if: Potable water and sewer utilities cannot be readily obtained; and Meets requirements of and ; Not required to provide restrooms; Not required to provide mop sink if located in Commissary; Not required to provide handwashing sink if only unopened pre-packaged foods are offered Required to meet additional requirements: Mechanical cold- and hot-holding equipment to maintain proper food temperatures Pressurized hot and cold running water at an approved handwashing sink All food preparation must occur inside MFE or Commissary Must report daily to Commissary 30

28 MFE - Pushcarts Specific requirements for Pushcarts: All requirements for MFEs also apply to Pushcarts Not required to be fully enclosed Low Risk Pushcarts required to provide handwashing sink; and mechanical hot-holding equipment (if serving PHFs) High Risk Pushcarts required to provide handwashing sink; 3 compartment sink; and mechanical cold- and hot-holding equipment 31

29 MFE - Pushcarts Specific requirements for Pushcarts: Food prep and storage on Pushcart or in Commissary Low Risk Pushcarts must have enough spare utensils to last between commissary visits Drink spigots covered or protected except when drinks being drawn PHFs discarded at end of daily operational period, unless held under proper cold-holding temperature by mechanical refrigeration Provide watertight overhead covering over entire work area, food prep, dishwashing and food storage Constructed of approved materials, approved by JHD Minimize exposure to environmental contamination 32

30 MFE Food Peddlers Specific requirements for Food Peddlers: Requirements for Mobile Food Vehicles also apply to Food Peddlers Not required to provide handwashing sink Provide approved Commissary Provide watertight overhead covering over food storage area 33

31 Mobile Foods Pros Increase in public interest Low startup cost Flexibility for food service establishments Cons Controversial aesthetics Competition with brick and mortar facilities More difficult to achieve sanitation compliance 34

32 Questions & Comments Please visit JHD website to leave comments, view the complete version of the proposed Joplin Food Code, as well as get updates on the adoption process. Joplin Health Department 321 E 4 th Street Joplin, MO (417)