Notice from Health Director, sent October 2, 2017:
October 2, 2017
Dear Food Establishment Operator/Owner:
This past legislative session, the Connecticut General Assembly passed a bill to make the FDA Model Food Code Connecticut’s food code beginning July 1, 2018. This new law will result in a variety of changes for the food establishments in Connecticut and the local health departments that regulate them. Glastonbury Health Department is committed to working with you throughout the transition process by providing updates and information as it becomes available. This letter provides a list of key changes of which you should be aware and begin to prepare.
• Effective October 1, 2017, the class definitions for a food establishment will change. This will result in a change in classification for many food establishments, which will affect the frequency of inspection. Reclassification will not change the licensing fee for your establishment. Click here to review the revised classification details.
• Effective October 1, 2017, cold holding temperatures will decrease from 45 degrees Fahrenheit or below to 41 degrees Fahrenheit or below, and hot holding temperatures will change from a minimum of 140 degrees Fahrenheit to a minimum of 135 degrees Fahrenheit.
Glastonbury Health will be enforcing this change starting October 1, 2017. Any potentially hazardous food observed outside the above-stipulated safe temperature zones during an inspection will be debited as a 4-point item, resulting in inspection failure, and a re-inspection will occur within the subsequent two-week period. Between October 1, 2017 and July 1, 2018, if an initial and re-inspection failure is only due to the lower safe cold-holding temperature zone, an administrative hearing will be required, but no re-inspection fee will be charged.
Establishment operators and owners are encouraged to check and monitor the food and air temperatures of all cold-holding equipment such as sandwich units, reach-in and walk-in refrigerators. Air temperatures should be 35-37 degrees Fahrenheit to ensure that core food temperatures are at the new minimum 41 degrees. Identified problems with cold-holding equipment should be serviced immediately.
• Effective July 1, 2018, Qualified Food Operators (QFOs) will become known as the Certified Food Protection Managers. Look for training specifically labeled Certified Food Protection Manager if you or staff need training.
• Effective July 1, 2018, Class II, III, & IV food establishments will be required to have trained Certified Food Protection Managers. Upon the expiration date specified on their certificate, current Certified Food Protection Managers (QFOs) will be required to renew their certification.
Additional changes include the FDA Food Code prohibition of bare hand contact with ready-to-eat foods, and changes to commonly used language. For instance, potentially hazardous foods will now be referred to as time/temperature control for safety foods (TCS).
Other changes that have not yet been fully developed are expected. We will provide updates as they become available to us. Glastonbury Health Department realizes that this will be a transition for you and for us as we learn the new requirements. We understand that changes of this magnitude can be challenging and generate many questions. We are committed to working with you throughout the transition process as we collectively ensure the quality of your product, and the health and safety of your patrons. As additional information becomes available from the State of Connecticut, we will continue to provide updates, and answer any pending questions. In the meantime, we encourage you to work with your Glastonbury Health inspector.
We encourage you to begin reviewing information that is currently available in preparation for this important transition to the FDA Model Food Code. For more information, continue to visit this web page, or contact your Glastonbury inspector.
Thank you in advance for your understanding and cooperation!
Very truly yours,
Wendy S. Mis, MPH, RS
Director of Health