Topics Related to Food Protection and Facilities

Pursuant To: North Carolina Food Code Manual, Section 3-201.16

Source: Cindy Callahan, REHS Head, Food Protection and Facilities Branch

Question/Issue: What criteria must be met to be an approved mushroom identification expert? What species of wild mushrooms are considered approved if foraged by a mushroom identification expert?

The North Carolina Food Code Manual Section 3-201.16 states:

Pursuant To: N.C.G.S. 143-215.1; 15A NCAC 18A .1900; 15A NCAC 18A .2600

Source: Shane Smith, Head, Food Protection and Facilities Branch and Nancy Deal, Head, On-site Water Protection Branch

Question/Issue: What procedures apply when an owner claims an agricultural products process wastewater exemption pursuant to N.C.G.S.143-215.1(a5) in conjunction with obtaining a permit to operate a DHHS-regulated facility?

Pursuant To: 15A NCAC 18A .2600 Rules Governing the Food Protection and Sanitation of Food Establishments

Source: Kristina V. Nixon, MPA, REHS, Field Supervisor NC Food Protection Program NC Food Code Clearinghouse Committee

Can a household power drill be used as a power source for EQUIPMENT (e.g., potato ribbon cutter, mixer) in a temporary food establishment (TFE)?

Pursuant To: 15A NCAC 18A .2600 Rules Governing the Food Protection and Sanitation of Food Establishments

Source: Kevin Dodge, Environmental Engineer Environmental Health Section Division of Public Health

Do the direct drains on existing sinks have to be converted to indirect drains to comply with the North Carolina Food Code?

Pursuant To: Session Law 2015-286, House Bill 765; N.C.G.S. 130A-248(c)

Source: Cindy R. Callahan, REHS Head, Food Protection and Facilities Branch Shared-use Kitchen Workgroup

Issue: Plan Review, Permit, Inspection, and Enforcement for Shared-use Kitchens

To: Environmental Health Directors, Supervisors, Coordinators, and Specialists

From: Larry D. Michael, REHS, MPH Program Head Food Protection Program

Subject: Mobile Food Unit Commissaries; Session Law 2012-187

This item should be marked in or out of compliance based on direct observations of food preparation and storage, a discussion with the PIC to determine if there are specialized food processes [i.e. smoking food, curing food, reduced oxygen packaging, using food additives to render a food so that it is not PHF (TCS food), cook chill, sous vide] and the record review of standard operating procedures and HACCP documentation.

Pursuant To: Division of Public Health Quality Improvement Project

Source: Cindy R. Callahan, REHS Head, Food Protection and Facilities Branch

Question/Issue: Outdated Food Protection and Facilities Branch Correspondence

Pursuant To: N.C.G.S. 130A-248; 15A NCAC18A .2600

Source: Cindy R. Callahan, REHS Head, Food Protection and Facilities Branch

Question/Issue: Determining change of ownership, permitting protocols, applicable status codes and respective fees.

This position statement replaces the 1997 “Hot Topics Video Questions” document.

Pursuant To: 15A NCAC 18A .2600, 2009 FDA Food Code

Source: Kristina V. Nixon, MPA, REHS, Field Supervisor Food Protection and Facilities Branch

Issue: Labeling Packaged Foods in Food Establishments regulated under 15A NCAC 18A.2600

This position statement supersedes any previously written labeling correspondence.