Preparing for Pennsylvania Food Code Changes - Part 3

Preventing Cross Contamination

A new subparagraph was added to Section3-302.11 (A)(1)(c) now specifies separation of raw animal foods during storage, preparation, holding and display from fruits and vegetables before they are washed. Prior to this only raw ready-to-eat foods (such as fish for sushi and fruits and vegetables) and cooked ready-to-eat foods were identified in the subparagraphs.

Reduced Oxygen Packaging

Under the section on reduced oxygen packaging without a variance, Section 3-502.12(C) added additional criteria on labeling. The amended paragraph now reads "Except for fish that is frozen before, during, and after packaging and bears a label indicating that it is to be kept frozen until time of use, a food establishment may not package fish using a reduced oxygen packaging method."

Hygiene

The code also provided additional guidance on hygienic practices to prevent food contamination. Section 2-401.13 titled "Use of Bandages, Finger Cots, or Finger Stalls" was added. Finger cots or stalls are protective coverings worn over the finger. The new section clarifies that if an impermeable cover such as a bandage, finger cot or finger stall on the wrist, hand or finger is worn, food employees working with exposed food shall wear a single use glove to cover the impermeable cover.

To learn more about these changes and meet the Pennsylvania Department of Agriculture (PDA) requirement for food manager certification, Penn State Extension offers the ServSafe® Manager Certification course for individuals preparing for the food protection exam.