If you’ve had problems getting the latest health score of your favorite restaurant, be patient. County health departments are still adjusting to a new set of statewide food safety rules.
Georgia Department of Public Health implemented new regulations Nov. 1 and is allowing a three-month grace period for food service establishments and county health inspectors to make adjustments.
Most codes are just tweaks to existing ones and will probably go unnoticed by consumers. For example, the state is requiring more guidance and training for staff on food handling procedures.
Other rules could have a more direct impact on diners.
Cut lettuces and other leafy greens now have to be kept within a specific temperature range or a set amount of time to eliminate the growth of bacteria. The prepped greens must be discarded, refrigerated or cooked within four to six hours.
There are new rules that benefit those with food allergies. Servers and waiters must inform customers which foods contain peanuts, eggs and wheat, all potential allergens that may cause an allergic reaction.
And good news for dog owners. Non-service leashed dogs are now allowed at restaurants that have designated outdoor dining sections. Diners can walk right into the patio so they don’t have to go through the restaurant facility.
The new food safety rules are based on the Food and Drug Administration’s 2013 Food Code and are all designed to provide greater control of risk factors for food-borne illness, according to Chris Rustin, director of the state’s Environmental Health Section.
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