VIRGINIA DEPARTMENT OF HEALTH — 2016 FOOD REGULATION UPDATE

The Food Regulations were amended to be consistent with the current 2013 Food and Drug Administration’s (FDA) Food Code
and the Supplement to the 2013 FDA Food Code. Many of the changes simply refine and provide further clarity to their
existing regulations. Some of the Significant changes include:

  • the term “potentially hazardous food” was changed to time/temperature for safety (TCS) food to better reflect the nature of the food;
  • cut leafy greens were added to the list of TCS foods that require time and/or temperature control to ensure that the food is safe to use;
  • by July 2018 each food establishment needs to employ at least one Certified Food Protection Manager who has supervisory and management responsibilities;
  • employees must be aware of food allergens and their dangers;
  • Salmonella (nontyphoidal) has been added to the list of infections that food establishment employees must report to the person in charge;
  • the establishment must have procedures in place for employees to follow when responding to a vomiting or diarrheal event in the food establishment;
  • wild mushrooms can not be sold unless the establishment has been approved to do so by the regulatory authority;
  • bare hand contact with ready-to-eat food ingredients may be allowed if the food is going to be sufficiently heated before service;
  • requirements for cooking raw animal foods using a non continuous cooking method are specified;
  • a food establishment may not offer undercooked ground meat on a children’s menu;
  • thawing requirements for fish that has been packaged using a reduced oxygen packaging method are specified;
  • food establishment s using reduced oxygen packaging (ROP) methods must provide their HACCP Plan to the Health Department prior to using the ROP method;
  • water sampling requirements for food establishments using a private well have been updated to be consistent with the office of drinking water requirements;
  • a new provision specifies requirements for food establishments that wish to allow dogs in an outdoor dining area; and
  • The designation of violations as “Critical” or “Non-critical" has been changed to “Priority”, "Priority foundation”, and "Core".

 

FOR ADDITIONAL INFORMATION PLEASE VISIT THE VA DEPARTMENT OF HEALTH WEBSITE— www.vdh.virginia.gov