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NC FOOD CODE IMPLEMENTATION OF 41F OR BELOW 
EFFECTIVE JANUARY 01, 2019


Food-Prep-Kitchen-Safety-Sign-NHE-15639_300
The historic passing of the FDA Model Food Code became effecting on September 01, 2012 in North Carolina. Science research has shown that 41F or below threshold for temperature control significantly reduces growth of pathogenic organisms in food; this temperature was thought possibly unobtainable for food operators to reach immediately due to outdated or challenged equipment. Under pressure from lobbyists, an allocation was made to give 7 years for establishment operators to modify or replace equipment. Prior to and after the implementation of NC Food Code operators and fellow citizens have continued to consider 45F the “safe” storage temperature of food. Current inspection reports have a reminder statement printed on them that are given to operators after completion of an inspection. A cold hold study was performed by state personnel to evaluate and determine where Orange County measures up within the state. This study reflected that approximately only 60% of food establishment facilities statewide were operating within the required temperature change at this time. Violations of the cold holding and cooling are costly in many ways, including the loss of product, loss of money, and a reduced sanitation score. 

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