Connecticut New 2018 Food Managers Regulations Servsafe

With Stricter Food Safety Regulations in Connecticut and generally in Fairfield County, please take a minute to read the below info that was oulled directly from the CT Gov site. Don’t get behind on your required Food Managers Safety Course and Examination. Good for 5 years. Contact us Westchester Food Safety. We offer onsite training held at our location right of the 95, Right on the CT and NY border in Rye.

 

Have a problem with time. Call us and we will come to you.

Westchesterfoodsafety.com

 

The site states:

 

Code. There are a variety of changes for food establishments and the local health departments that regulate them.

This past legislative session, The CT General Assembly passed a bill that will make the FDA Model Food Code Connecticut’s food code beginning July 1, 2018. This law will result in a variety of changes for the food service establishments in CT and the local health departments that regulate them. This letter is being sent in an effort to inform you of this change and provide a preliminary list of key changes that you should be aware of and begin preparing for.

  • Effective October 1, 2017 cold holding temperatures will decrease from 45 degrees Fahrenheit or below to 41 degrees Fahrenheit or below.

 

  • Effective October 1, 2017, hot holding temperatures will change from a minimum of 140 degrees Fahrenheit to a minimum of 135 degrees Fahrenheit.

 

  • Effective October 1, 2017, the classifications for food service establishments will change and will be reflected in the January 1, 2018 permit renewal.

 

  • Effective July 1, 2018, Qualified Food Operators (QFOs) will become known as the Certified Food Protection Managers and they must have a current certification – required every 5 years.

 

  • Effective July 1, 2018, food establishments classified as 2, 3 or 4, will be required to have trained Certified Food Protection Managers.

 

In addition to these changes, there will be changes to language commonly used. For instance, potentially hazardous foods will now be referred to as time/temperature control for safety foods. Violations will be categorized as “Priority”, Priority Foundation” and “Core” which align with risk of that violation as it relates to foodborne illness.

The Stamford Health Department realizes that this will be a transition for you and us as we learn the new requirements. We are committed to working with you throughout the transition process as we collectively ensure the health and safety of your patrons. As additional information becomes available, we will continue to provide updates and in the meantime, we encourage you to work with your SHD inspectors.

For more information on Public Act No., 17-93 go to https://www.cga.ct.gov/2017/ACT/pa/pdf/2017PA-00093-R00SB-00901-PA.pdf

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