Changes to the NC Food Code effective 10/1/2021

-last updated on Oct. 1, 2021

Emergency Plans:

Just in case you decide to compete with Waffle House while the next cat. 5 storm rolls through.

  • In the event of an emergency such as an extended interruption of water or electrical service, an establishment can continue to operate so long as an Emergency Preparedness Plan is in place and approved beforehand by the local health department.

Cleaning of Bodily Fluids:

Whomever has the privilege to write these guidelines.  I’m…kind of…envious.

  • All operations will be required to have written procedures to clean and disinfect bodily fluids on surfaces in the establishment to minimize the spread of contamination and employee exposure.
  • Most restaurant supply companies and stores have Biohazard Kits available to purchase.  These kits have everything needed wrapped in a nice little box to open when the magical time arrives. SHIGELLA happens LOL.
  • Click to download “Vomit & Diarrhea Cleanup Plan”.
  • Click to download the “Vomit & Diarrhea Cleanup Poster”.  Never thought you’d be downloading something like this, did you?
  • Click to download the New Employee Reporting Agreement.

Hand Contact:

Hallelujah!  At least we can save on glove costs!

  • There is no longer the requirement for food handlers to wash their hands in between glove changes, as long as they are performing the same task.
  • For example: An employee at a sandwich shop wears gloves as he/she makes a customer’s sandwich. After making the sandwich, the employee can put on new gloves without washing their hands, as long as they go back to making customers’ sandwiches and there was no contamination of the hands after the first pair of gloves were removed.

ROP Raw Meat, Poultry, and Veggies:

Not information that will knock your…plastic wrap off.  Dad joke.

  • Raw meat, poultry, and veggies which have been vacuum packaged are required to be stored at 41-degrees Fahrenheit or below, for up to 30 days.
  • Old code was 14 days.

Sous Vide/Cook Chill Products:

Finally, Sous Vide is actually practical!

  • Sous Vide/Cook chill products are required to be cooled to 41-degrees Fahrenheit, for a maximum of 7 days.
  • Old code you could not keep longer than 72 hours.

High-Temperature Machines:

No more new employee rite of passage.

  • An irreversible thermometer, or a thermometer that records the highest temperature at which it was exposed, must be readily available.  If the operation uses a high-temp machine, make sure this thermometer is close by.  
  • This was not a requirement in the Old Code.

HACCP for ROP/Vacuum Packaging:

For those who always wanted to vacuum package, the day is here at last.

Click here to download and print the summary of changes

Click here to download the 2017 NC Food Code Manual