In this episode of Meriden Health Talk, in honor of National Food Safety Education Month, we're talking about an important responsibility of our Environmental Health Department: inspecting food service establishments throughout the City of Meriden.
Food service inspections are an essential part of protecting public health. They help ensure that food is prepared, stored, handled, and served safely, and they play a critical role in preventing foodborne illness.
Our Environmental Health office is responsible for routinely inspecting all food service establishments in our city, as well as following up on complaints received by our office. The goal is straightforward: to protect the health and safety of the public and prevent foodborne illness.
In February 2023, the State of Connecticut adopted the FDA Model Food Code, replacing the previous Public Health Code. This change introduced several important updates to the way food service establishments are regulated and inspected.
One major change was the removal of the traditional 100-point inspection scale. There is no longer a numerical score assigned to an inspection. Instead, the FDA inspection form identifies individual items as either "in compliance" or "out of compliance".
Another important change is how violations are categorized according to their level of risk.
Under the previous system, violations were marked on a scale of one to four, with four representing the most critical violations. Under the FDA Food Code, violations are divided into three risk-based categories: Priority, Priority Foundation, and Core.
Priority violations represent the highest level of risk because they are directly linked to preventing foodborne illness. Examples include improper handwashing and incorrect cooking or holding temperatures. These violations must be corrected immediately on site or within 72 hours.Priority Foundation violations are also important to preventing foodborne illness because they support or enable compliance with Priority requirements. Examples include not having soap available at a handwashing sink or not having the required food thermometers. Food service establishments generally have up to 10 calendar days to correct these violations.Finally, there are Core violations, which are considered lower risk and are not directly related to an immediate foodborne-illness hazard. Examples may include cracked floor tiles, dusty ceiling vents, or rusty dry-storage shelves. These violations are generally given up to 90 calendar days to be corrected.The transition to the FDA Food Code also introduced several important operational requirements for food service establishments.
Class 2, 3, and 4 establishments must have a trained and certified food protection manager on site during operation. These trained professionals play an important role in ensuring that proper food safety practices are followed every day.Establishments must also follow a seven-day date-marking system for certain prepared, ready-to-eat, time/temperature control for safety foods that are held for more than 24 hours. Proper date marking helps prevent food from being kept or served beyond its safe storage period.Food establishments are also required to have employee illness reporting agreements. Employees need to understand when they must report certain illnesses or symptoms to management, because sick food workers can be a significant source of foodborne illness.Establishments must also have written procedures for cleaning up vomiting and diarrheal events and have appropriate clean up kits on site. These incidents can potentially spread highly infectious pathogens, so proper cleanup and disinfection are essential to protecting employees and customers.Another important requirement is food allergen awareness training for food establishment employees. Food allergies can cause serious and potentially life-threatening reactions, making accurate allergen information and proper food handling extremely important.But while the regulations and inspection process may have changed, the fundamental purpose of food service inspections has not changed. It is and always has been about protecting public health.
If you any questions regarding Food service establishment inspections by our Environmental Health Office, please contact us at (203) 630-4226. Inspection files are open to the public and can be viewed during regular business hours.