Code Changes

After 23 years, the Austin/Travis County Health Department has altered its inspection code. Unlike the former code, which emphasized the environment in which the food was prepared, the new code specifically targets foodborne illness and its prevention. An excerpt of the health code's major changes follows:

• Food service establishments, retail food stores, and other retail food establishments are included in the definition of a food establishment.

• Long-term storage temperature for potentially hazardous foods is reduced from 45º to 41º.

• Date marking is required for prepared-on-premise, ready-to-eat, potentially hazardous foods and for commercially processed ready-to-eat potentially hazardous foods that have been opened.

• Food handlers are not required to wear gloves when contacting ready-to-eat foods with hands, but may use deli tissue, tongs, spatulas, or other suitable utensils in order to preclude bare hand contact. If none of the optional interventions are used, food handlers must use an approved hand sanitizer after handwashing and before handling food.

• Much more specific requirements are included which restrict or exclude food employees who have been diagnosed with or have symptoms of specific infectious diseases.

• Shell eggs are now considered potentially hazardous food, but under state statute are required to be maintained at 45º instead of 41º.

• Consumers advisories are recommended when food is offered which has not been cooked to the temperature required in the rules, except that establishments offering raw, molluscan shellfish are required to notify customers through a specified consumer advisory.

• Specific standards for certain bed and breakfast operations are included pursuant to a legislative mandate; other specific standards are provided for outfitter operations such as trail rides and river raft trips.

---

Provided by the Austin/Travis County Health Department