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New rules for food prep at restaurants start
N.C. Consumers Council photo.
Implementation of the new rules marks the biggest change to North Carolina food safety regulations in 30 years, according to the North Carolina Consumers Council.
Restaurants will still receive grades from county health inspectors, but the bonus points awarded for completing a food safety class are being done away with completely.
Eateries will now be required to have a certified food protection manager on site during all open business hours.
Mobile vendors, such as food trucks and street carts, will also be required to have grade cards posted.
The changes also include new rules for food preparation, according to the council.
Workers will be required to wear gloves or handle food with tongs or paper in an effort to prevent the spread of diseases.
Restaurant owners also must establish employee health policies to ensure that an ill employee who has the potential to contaminate food is not involved in the preparation or serving of food.
Additionally, the current rule prohibiting undercooked meat has been overturned, which means restaurant patrons will now be able to order rare hamburgers and steaks.
Restaurants will be allowed to serve undercooked or raw foods provided they warn customers that eating them can increase the chance of contracting a foodborne illness, such as salmonella.
More information on the rule changes is available from county health inspectors.
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THANK YOU!!!! says:
Bloody steak please!!!!!
Sue says:
Hmmm…Sounds like they’re only getting caught up with the rest of the U.S.
barbara says:
Please remember that when gloves are used, latex gloves are NOT to be used. Food handlers should use vinyl or nitrile gloves. Latex allergies are increasing, with about 15% of health care workers having the allergy. Eating foods handled with latex gloves can cause someone with the allergy to go into anaphylaxis, and possibly be life threatening. Food handlers are starting to develop the allergy also. Several states have outlawed the use of latex gloves in food handling due to the risks. And gloves can be misused, so they are not any better then proper hand washing use. I have been in anaphylaxis 23 times, with the last 3 having to use 2 epipens. One hamburger cost me 3 days in the hospital, and cost $13,000 in healthcare costs. Restaurants owners on the OBX do not need this liability when there is a lower cost and safer substitute.
roanokeislander says:
i agree. the gloves thing is just stupid. overreach.
moyocker says:
Gloves do no good if people are combing there hair, wiping at their nose and scratching their personables with the gloves on. Gloves are meant to protect the eater, not the cooker. I hate the fact most places forget about this and let employees where gloves hours without changing them. Subway is about the only place that does it right.
JH says:
@barbara and the other 99 million people with every allergy known to mankind. Please eatout as little as possible. You make all kitchen staff members lives hell. Especially when it’s really busy. You would make yours and our lives so much easier.