Restaurants, food trucks, caterers, and other food service providers have new standards they must meet when Georgia implements new food service regulations on July 1. The update adds another allergen, is stricter with labeling and temperatures, makes a new requirement in serving cooked vegetables, and comes with stricter conditions on water and sewage systems.
The new rules are designed to be consistent with the 2022 FDA Food Code. Health departments are sharing information with food services now to ensure they are in compliance after the rules are in effect.
Food service businesses can expect their first inspection after July 1 to be stricter but it won’t come with penalties. Officials state it will be for educational purposes to help business owners understand what they need to change.
One key change is that sesame is being added as a food allergen. Employees will need to be able to identify sesame and inform customers about foods with it. Business owners will need to update menus and ingredient lists as well as train staff regarding allergies and reactions.
Businesses must implement new allergen notifications. Businesses that sell unpackaged food must provide allergen information in writing. Allergen information can be in any format such as placards, digitally, and on menus.
Some meats like ground meat will need to be cooked and maintain a 155-degree temperature for 17 seconds while other meats like poultry will need to show a 165-degree temperature instantly.
The new rules put an emphasis on sanitation. Food businesses must have a written procedure to show officials how to deal with vomit or fecal incidents. EPA-approved disinfectants must be used and put into the procedures. This is something new to prevent Norovirus outbreaks.
The new rules offer more options for hot water and sewage disposal but the overall guidelines will be stricter.
One change that food businesses will benefit from is those operating a temporary food service like serving food at a festival, catering an event, or throwing a pop-up party will be allowed to use Time as a Public Health Control (TPHC) with conditions.
This allows these businesses to monitor food safety using only time as a parameter rather than time and temperature. They will not need to implement temperature control if the food is held for under four hours.
Food service companies often donate leftover food. After July 1, those donating food will need to ensure it is stored properly, labeled, and properly prepared just as all all other food you serve.
While these rules don’t take effect until July 1, health officials are urging business owners to start making changes in their ingredient lists, procedures, and training programs now to make for an easier transition.
Melody Dareing is a freelance writer for publications in the U.S., Canada, the UK, and Germany. She is a former news director of Aldephia Channel 4 and WBHF Radio.