How will MN Food Code changes affect you?
For convenience, the Minnesota Department of Health has created a document and posted it on their website called 20 Questions: The Proposed Major Changes of Concern to the Minnesota Food Code.
The document lists 20 of the most impactful proposed changes to the Minnesota Food Code for food establishment operators. Each item on the list has a brief summary of the proposed change, how it will affect operators, and how public health is protected.
The list is broken down into four sections: Terminology, Food Handling, Health and Hygiene, and Equipment and Facilities.
An example from the Food Handling section of the proposed changes:
6. Hot Holding Temperatures (Chapter 3: 4626.0395)
What has changed:
The revision lowers the hot holding temperature for Time/Temperature Control for Safety from 140 degrees F to 135 degrees F.
How this will affect operators:
This will allow operators to keep hot food 5 degrees F lower than was previously allowed, which could have a positive impact on the quality of food held hot.
How this will protect public health:
Food safety hazards related to microbial growth is sufficiently controlled at 135 degrees F.
To see all 20 items, visit the MN Department of Health website 20Questions: The Proposed Major Changes of Concern to the Minnesota Food Code. (full URL: http://www.health.state.mn.us/divs/eh/food/code/2009revision/20qstnchge.pdf )