15A NCAC 18A .2653 FOOD

The provisions of this Rule make amendments, additions, and deletions to the Food Code incorporated by reference in Rule .2650 of this Section. In Chapter 3, the following apply:

(1) In Paragraph 3-201.11(A), add at the end: "Food from food establishments in states adjacent to North Carolina may be sold within North Carolina if the food establishments are under jurisdiction of the local or state enforcement body in that state and approved by the regulatory authority in North Carolina. To determine the extent of compliance with this Code, the regulatory authority shall obtain reports regarding compliance and compliance history from responsible authorities in other jurisdictions where the food establishments are located."

(2) In Paragraph 3-301.11(B), amend to read: "Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, food employees may not contact exposed ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment."

(3) In Paragraph 3-301.11(D), amend to read:

"Paragraph (B) of this section does not apply to a food employee who contacts exposed, ready-to-eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that is to be cooked in the food establishment to heat all parts of the food to a temperature of at least 74C (165F)."

(4) In Section 3-301.11, redesignate existing Paragraph (D) as new Paragraph (E).

(5) In Subparagraph 3-301.11(D)(7), replace "(D)(1)-(6)" with "(E)(1)-(6)."

(6) Delete Section 3-305.13.

(7) In Section 3-306.12, delete (B).

(8) In Paragraph 3-403.11(D), amend to read: "Reheating for hot holding as specified under Paragraphs (A) through (C) of this section shall be completed within 2 hours and the time the food is between 5C (41F) or 7C (45F) and the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours."

(9) In Paragraph 3-501.12(A), amend to read: "Under refrigeration that maintains the food temperature at 5C (41F) or less, or at 7C (45F) or less as specified under Subparagraph 3- 501.16(A)(2)(b)."

(10) In Paragraph 3-501.13(A), amend to read: "Under refrigeration that maintains the food temperature at 5C (41F) or less, or at 7C (45F) or less as specified under Subparagraph 3-501.16(A)(2)(b)."

(11) In Paragraph 3-501.13(B), amend to read:

"Completely submerged under running water:

(1) At a water temperature of 21C (70F) or below,

(2) With sufficient water velocity to agitate and float off loose particles in an overflow,

(3) Such that for ready-to-eat food, the temperature of thawed portions do not rise above 5C (41F), or 7C (45F) as specified under Subparagraph 3-501.16(A)(2)(b), and

(4) Such that for raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B), thawed portions are not above 5C (41F), or 7C (45F) as specified under Subparagraph 3-501.16(A)(2)(b), for more than 4 hours including:

(a) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(b) The time it takes under refrigeration to lower the food temperature to 5C (41F), or 7C (45F) as specified under Subparagraph 3-501.16(A)(2)(b);"

(12) In Subparagraph 3-501.14(A)(2), amend to read: "Within a total of 6 hours from 57C (135F) to 5C (41F) or less, or to 7C (45F) or less as specified under Subparagraph 3-501.16(A)(2)(b)."

(13) In Paragraph 3-501.14(B), amend to read: "Potentially hazardous food (time/temperature control for safety food) shall be cooled within 4 hours to 5C (41F) or less, or to 7C (45F) or less as specified under Subparagraph 3-501.16(A)(2)(b) if prepared from ingredients at ambient temperature such as reconstituted foods and canned tuna."

(14) In Subparagraph 3-501-16(A)(2), amend to read:

"At a temperature specified in the following:

(a) 5C (41F) or less; or

(b) 7C (45F) or between 5C (41F) and 7C (45F) in existing refrigeration equipment that is not capable of maintaining the food at 5C (41F) or less if:

(i) The equipment is in place and in use in the food establishment; and

(ii) On or before, January 1, 2019, the equipment is upgraded or replaced to maintain food at a temperature of 5C (41F) or less."

(15) In Paragraph 3-501.17(A), amend to read:

"(A) Except when packaging food using a reduced oxygen packaging method as specified under Section 3-502.12, and except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.

(1) 5C (41F) or less for a maximum of 7 days; or

(2) 7C (45F) or between 5C (41F) and 7C (45F) for a maximum of 4 days in existing refrigeration equipment that is not capable of maintaining the food at 5C (41F) or less if:

(a) The equipment is in place and in use in the food establishment, and

(b) On or before, January 1, 2019, the equipment is upgraded or replaced to maintain food at a temperature of 5C (41F) or less."

(16) In Paragraph 3-501.19(B), amend to read: "If time without temperature control is used as the public health control up to a maximum of 4 hours:"

(17) In Subparagraph 3-501.19(B)(1), amend to read: "The food shall have an initial temperature of 5C (41F) or less, or 7C (45F) or less when removed from cold holding temperature control, or 57C (135F) or greater when removed from hot holding temperature control;"

(18) In Paragraph 3-801.11(D), amend to read: "Food employees may not contact ready-to-eat food as specified under Paragraphs 3-301.11(B) and (E)."

 

History Note: Authority G.S. 130A-248; S.L. 2011-394, Section 15(a);

Eff. September 1, 2012.