CHARLOTTE, NC (WBTV) -
North Carolina is lagging behind other states when it comes to food safety rules. To make sure the state is in step with the Food and Drug Administration's Food Code, public health officials have made some changes to food safety. Larry Michael of the Food Protection Program in the Division of Public Health says, "this is the most comprehensive change in North Carolina food safety rules in over 30 years."
Starting September 1st, some of the critical changes include freezer temperatures. Cold holding units, including prep top units must be maintained at a temperature of 41 degrees Fahrenheit or below. Ready to eat food - once opened or prepared - and held for more than 24 hours must be labeled with the date when it was prepared or opened... or the last date it can be used or sold. Some customers like to eat foods like fish and eggs raw or undercooked. Establishments will have to post an advisory warning consumers about the health risk of undercooked food.
When it comes to handling food - no more bare hands. Workers will have to wear gloves or use utensils. Alex Hernandez, a floor manager at Showmars in Charlotte, says of the rules, "it's best for service and best for customers. We have customers - we have money. We don't have money, everybody shut down. So even if it's a little rough for everybody we have to do it for safety for everybody".
Food serving establishments will also have to have at least one employee who is a certified food protection manager on site during all hours of operation. That manager, who will be required to know how food is handled and served safely, has to pass an exam.
Michael, from the Division of Public Health, says the changes are "really a win win for public health and industry. It will have necessary controls in place to protect the public health and safe food is good business."
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