NORTH CAROLINA: New restaurant regulations draw mixed reaction - (Burlington Times-News)
July 10, 2008 – 8:22 pmEarlier this month, health inspectors began using new guidelines when determining sanitation grades for restaurants.
The reason for the change, according to health authorities, was to eliminate the possibility of customers getting sick from food-borne illnesses. As opposed to the previous form that had 30 items, 11 of which were considered critical, the new form lists a total of 48 things inspectors have to check, including 18 “critical risk” factors.
These range from employees washing their hands properly and having little bare-hand contact with food, to proper handling of returned food and proper temperatures for cooking, cooling and reheating food. The other 30 factors include good retail practices, such as physical condition of the establishment, and food storage.
While some restaurateurs received the changes optimistically, others wonder about the effectiveness of the new regulations.
Dan Doby, owner of Dan Thai on South Church Street in Burlington, welcomed the new inspection. “I have no problem […]
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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=27204
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