Topics Related to Food Protection and Facilities

Pursuant To: N.C.G.S. 130A-247 through 250; 15A NCAC 18A.2600

Source: Shane Smith, REHS Head, Food Protection and Facilities Branch

Question/Issue: Clarification of Packaged Food Jurisdiction

This position statement replaces Packaged Food, August 8, 2017.

Pursuant To: Session Law 2017-18, Senate Bill 24; N.C.G.S.130A-248(c2)

Source: Shane Smith, REHS Branch Head, Food Protection and Facilities Branch

Issue: Guidance for Food Preparation on Outdoor Grills at Food Establishments (replaces position statement dated JULY 12, 2017)

Pursuant To: North Carolina Food Code Manual, Sections 8-201.13 and 3-502.12

Source: Larry D. Michael, REHS, MPH Chief, Environmental Health Section

Question: Who Should Review HACCP Plans from Franchised or Chain Food Establishments?

Pursuant To: Senate Bill 7 (S.L. 2015-104), N.C.G.S. 130A-248(c1)

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

Question: What are the requirements that must be in place for a pushcart or mobile food unit to expand their food service, what type of foods are allowed to be prepared and served, and what type of food protection must be provided?

Pursuant To: 15A NCAC 18A .2600 Rules Governing the Food Protection and Sanitation of Food Establishments (.2654) and North Carolina Food Code Manual (2009 Food Code, Parts 4-1 and 4-2)

Source: Larry D. Michael, Food Protection and Facilities Branch

Question: 

Do barbecue cookers need to meet the NSF/ANSI Standards?

Pursuant To: N.C.G.S. 130A-248; 15A NCAC 18A .2600

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

Questions / Issue: What food items may be donated? What rules must food establishments follow when donating food?

Pursuant To: Senate Bill 346 / S.L. 2011-335 Exempt Cooking Schools from Food Regulations; N.C.G.S. 130-250(14)

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

Question/Issue: When is a cooking school exempt and when is a food establishment permit required?

This position statement replaces the April 30, 2007, Cooking Schools/Classes Memo.

Pursuant To: On-site Water Protection Branch/Attorney General’s Office review

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

What is the design daily flow for an on-site wastewater treatment and dispersal system serving a mobile food unit or pushcart and its commissary? 

Pursuant To: N.C.G.S. 130A-248; 15A NCAC 18A .1900; 15A     NCAC 18A .2600

Source: Shane Smith, Head, Food Protection and Facilities Branch and Nancy Deal, He

Question/Issue: What seats count when calculating a design daily sewage flow for a food establishment in a mixed-use setting?

Pursuant To: 15A NCAC 18A .2600, .1300, .1800, 2800 and North Carolina Food Code Manual, Sections 4-703.11 and 4-501.19

Source: Larry Michael, Branch Head, Food Protection and Facilities Branch

Question: Can establishments use a chemical sanitizer generated by a device located on-site?