The Kentucky Department of Public Health (DPH) wants to make the general public and business community aware of new changes to the state’s food code that go into effect in July, which officials say will improve safety and health standards for food storage, preparation, and serving.
To prepare for upcoming changes, state health officials say they will conduct regional trainings for local health departments to educate food inspectors. In addition, state health officials say they have worked closely with businesses, organizations, associations, and others to make sure industry officials and employees are prepared to implement the changes.
The new codes include requiring businesses and facilities to employ at least one certified food protection manager, and they changed the “potentially hazardous food” to “Time/Temperature Control for Safety Foods” or “TCS” to better reflect the nature of the food. In addition, officials say cut melons and cut leafy greens have been added to the list of foods requiring TCS.
Business owners are advised to familiarize themselves with the code to assure they will be in compliance.
For more information, the amended Kentucky food code can be found at https://apps.legislature.ky.gov/law/kar/902/045/005.pdf. The 2013 FDA Retail Food Code can be found at https://www.fda.gov/food/fda-food-code/food-code-2013.
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