Jobs  •  Internships

Information Regarding New Food Service Regulations

This is a summary of some of the major changes in Georgia’s food safety regulations (Chapter 290-5-14):  
(downloadable posters are below)

Complete Rules and Regulations, Brochures and a list of Accredited Certification Programs may be downloaded from:
http://health.state.ga.us/programs/envservices/index.asp

EFFECTIVE: December 1, 2007

1. DOUBLE HAND WASHING REQUIRED AFTER RESTROOM

You must wash your hands before leaving the restroom and again in the kitchen before returning to your duties. Wash hands in hand lavatories only, never in kitchen sinks.  Hand sanitizers may be applied to clean hands, but are never substitutes for hand washing.

 

2. GLOVES REQUIRED WHEN PREPARING ANY READY-TO-EAT FOODS

You must wear clean disposable gloves when preparing any ready-to-eat foods with your hands. Change disposable gloves any time you touch an unclean surface.

 

3. INFECTIOUS DISEASES AND EMPLOYEE HEALTH

We recognize that you need to work, but if you are sick with an infectious disease that could be transmitted by foods, you must inform the person in charge (your manager) and you must not prepare or serve foods.  There are many changes in the new regulations concerning employee health, so please inform your manager if you have any vomiting, diarrhea, jaundice (yellowing of eyes and skin), sore throat with fever, or an infected lesion or boil with draining pus.  In some circumstances, you may be able to work as long as your duties don't create a risk of transmitting the disease through foods or food contact surfaces.

 

4. FINGERNAILS, JEWELRY, AND HAIR RESTRAINTS

You must keep your fingernails clean and trimmed so that nails are no longer than the tips of your fin­gers. Unless you are wearing gloves in good repair, you cannot wear fingernail polish or artificial fin­gernails when preparing foods. Except for a plain band such as a wedding ring, you cannot wear jew­elry on your hands or arms when preparing foods.  Employees preparing foods must use effective hair restraints; this includes beards and mustaches longer than one-half (½) inch.  Hair restraints are not re­quired for most counter and wait staff, but long hair should be pulled back to avoid contact with foods.

 

5. NEW MINIMUM HOT HOLDING TEMPERATURE

The minimum hot holding temperature for cooked foods has been lowered from 140°F to 135°F. For example, hot foods on a serving line must be at least 135°F.

 

6. DATE  MARKING OF FOODS REQUIRED (holding foods maximum 7 days)

Potentially hazardous foods prepared in a restaurant and held in refrigeration for more  than 24 hours must be marked with the date food was prepared and the date by which the food must be used or disposed; if maintained at 41°F or below, the maximum holding period is seven (7) calendar days. Commercially prepared containers of potentially hazardous foods that are opened and held at 41°F or below must also be marked with dates and used or disposed within seven (7) days.

 

7. MIXING OF OLD AND NEW FOODS ON SELF-SERVICE BUFFET OR SALAD BAR

New foods cannot be mixed with old foods already on a self-service buffet unless: 1). The food on the buffet is at 41°F or below or 135°F or above, and 2). The self-service buffet is monitored by trained employees, and 3). The date and time of the earliest food prepared is marked on the container or prop­erly documented.

 

8. FOODS ON A SELF-SERVICE BUFFET OR SALAD BAR - TIME LIMIT AND DISPOSAL

Foods that have been on a self-service buffet or salad bar must be disposed of at the end of the busi­ness day or after a maximum of 24 hours even if kept at proper temperatures.  This does not apply to wrapped foods such as packages of crackers, etc.

 

9. COOLING DOWN OF HOT FOODS - TIME AND TEMPERATURE

Hot foods when placed in refrigeration must cool from 135°F to 70°F (internal temperatures) within two (2) hours, and then from 70°F to 41°F (internal temperatures) within four (4) more hours.  Quick cooling of foods helps keep food safe.

 

 

You may DOWNLOAD ENGLISH and SPANISH Posters with this information.
Please note each poster is approximately 3MB.

ENGLISH VERSION
SPANISH VERSION

 


 

ATHENS-BASED EMPLOYEES
CLICK HERE FOR
WEATHER STATUS

Documents marked as PDF or with this symbol require the Adobe Acrobat Reader to view and print.

Barrow | Clarke | Elbert | Greene | Jackson | Madison | Morgan | Oconee | Oglethorpe | Walton | Health Scores | Employment Info

 

11.10.2011