Environmental Health Training Officers provided free training regarding changes made to the 2010 Regulations Governing the Sanitation of Food Establishments, which went into effect on November 1, 2010.
Subsequent to the training, the Regulation Informational Update FAQ webpage was created to inform operators of updated internal policies and provide clarification on questions that staff has received.
Video presentations of the 2010 Food Regulations Training are available to view and download in WMV Format.
You will need Windows Media Player (a free application) to view the them. Click on the link to view the video. Right click and select "Save Target As" to save the video to your computer.
Welcome and Chapter 2
This information applies to all food establishments. The welcome portion of the video introduces the regulations and provides information that is necessary for every establishment. Chapter 2 covers the person in charge and the requirements of managerial knowledge, as well as employee health and the need for an employee health policy.
This chapter applies to all food establishments and covers the new requirements for proper food handling, including: approved food source, temperature controls, contamination prevention to include no bare hand contact, consumer advisory, parasite destruction, labeling, record keeping, and general information on special processes.
These chapters apply to all food establishments. Chapter 4 covers equipment, utensils, and linen requirements. It explains the new Plan Review requirements for the listed items, as well as the operational requirements for those items, including sanitation. Chapter 5 explains the new requirements for water, plumbing and waste. Chapter 6 covers the physical facilities requirements and chapter 7 encompasses poisonous or toxic materials.
Chapter 8 explains compliance and enforcement and applies to all food establishments. It describes your obligations, in addition to, the Health Authority’s jurisdiction. The new Food Establishment Inspection Form is also explained.
This chapter applies to food establishments that have seasonal food establishment permits. Those are permits that are valid for the designated season between 120 and 240 days and are not necessarily associated with a special event.
This chapter applies to food establishments that are considered special events and Temporary food establishments. These are food establishments that are defined with a start and stop date and do not exceed 14 days.
This video covers how to submit a HACCP plan and apply for a waiver. Food establishments that are performing special processes will want to view this training.
Special processes include: smoking food, curing food, using a food additive, packaging food using reduced oxygen packaging for any foods (including cook-chill and sous vide processes), operating a molluscan shellstock life-support system display tank, custom processing of animals for personal use, preparing food by another method that is determined by the health authority to require a waiver, or if you are sprouting seeds or beans.