March 23, 2023
Re: State of Connecticut Adoption of the FDA Model Food Code

Dear Food Service Establishment Owners/ Mangers:

The Connecticut General Assembly recently passed regulations to adopt the Food and Drug Administration (FDA) Model Food Code 2022 in Connecticut. All Local health departments are now required to transition from the former Connecticut Public Health Food Code 19-13B42 to the new FDA Code effective February 16, 2023. We are certain that you will have many questions, but our staff is here to answer your questions and also provide you with future trainings to ensure a smooth transition process. We will continue to share additional information as we receive it from the Connecticut Department of public Health.

➢ Please note that this change does not have any impact on the major components of food safety and best practices. Proper handwashing, Ill food worker policies, internal cooking temperatures, hot and cold holding temperatures and sanitizing will continue to be key and top priority for our inspections.

➢ Class I, II, III &IV Food establishments may need to be realigned with the FDA’S risk classification and if this becomes necessary it will be communicated to you directly. Please note that this may have an impact on fee schedules.

➢ Class II, III &IV Food establishments are still required to employ a Qualified Food Operator (QFO) which is now known as Certified Food Protection Managers (CFPM). A CFPM must take and pass an examination from an approved provider, maintain a valid certification and be physically present in the establishment during the peak hours of operation. Please visit this site for a list of approved testing providers: HERE

Some key changes are outlined on the page 2 of this memo. We encourage you to review the 2022 FDA Code, the summary of changes which is available at the FDA website: HERE

The Stamford Department of Public Health is committed to working with you to ensure that you have a smooth transition process and that the health and safety of our residents is kept at the forefront. We are here to provide answers to your questions or concerns. Please feel free to contact us at 203-977-5652.

Sincerely,
Jody Bishop-Pullan
Director of Health & Human Services

KEY CHANGES:

➢ FDA Inspection Form: The Stamford Department of Health Inspectors will be utilizing a new FDA inspection report form. Inspection reports will no longer provide a number score. Violations noted during an inspection will be categorized as “Priority,” “Priority Foundation,” and “Core.” These categories align with the risk of foodborne illness relative to the violation. Each violation category has its own compliance timeline associated with it (See Section 8-405 of the Food Code).
➢ Priority Items eliminate, prevent, or reduce to an acceptable level, hazards that cause foodborne illness or injury (e.g., Proper handwashing, food received at proper temperature)
➢ Priority Foundation Items provide support to Priority items (e.g., Personal cleanliness).
➢ Core Items are related to general sanitation /maintenance and standard operating procedures (e.g., Wiping cloths properly used and stored).
➢ Temperatures: Cold holding temperatures for potentially hazardous foods were decreased from 45 degrees Fahrenheit or below to 41 degrees Fahrenheit and hot holding temperatures from 145 degrees Fahrenheit to a minimum of 135 degrees Fahrenheit.
➢ Written Procedures for Vomiting and Diarrheal Events: A written document must be available to outline protocols for cleaning up vomit and diarrheal events. The protocol shall address the specific actions employees must take to minimize or eliminate the spread of contamination and the exposure of employees, consumers, food, and surfaces (See Section 2-501.11 of the Food Code).
➢ Food Color Additives: Food color additives found on the premise must be approved and properly used (See section 3-202.12 of the Food Code).
➢ Date-Marking: Food establishments will be required to implement a proper date-marking and disposition system for certain foods prepared and stored in the establishment for future use. (See Section 3-501.17 of the Food Code).
➢ Signage and Advisories: A sign or poster that notifies food employees to wash their hands shall be provided and conspicuously placed at all handwashing sinks/stations used by food employees (See Section 6-301.14 of the Food Code).

Food establishments shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer (See Section 3-602.12 of the Food Code). Written notification can be provided in many forms such as: physical or electronic means, including, but not limited to, brochures, deli case or menu notifications, label statements, table tents, placards, or other effective written means. Notifying the consumer of the presence of major food allergens may prevent an inadvertent exposure that may result in an allergic reaction.