Food safety on Georgia's mind

The US state of Georgia has taken major steps to help prevent food-borne illnesses in restaurants.

The state’s Food Safety Regulations have been updated, bringing the state in line with federal rules on food safety.

The rules appear to add cautiousness to common sense:

-Person-in-charge (PIC) of the operation during inspection must demonstrate food safety knowledge

-Double hand washing by food service workers is required after using the restroom

-No bare hand contact is permitted when preparing any ready-to-eat foods

-Numerous changes regarding reporting restaurant employee health, including illnesses and infectious diseases

-Changes regarding restaurant employees' fingernails, jewellery and hair restraints

-New minimum hot holding temperature

-Date marking on foods is now required

-Changes regarding the mixing of old and new foods on self-service buffet or salad bar

-Maximum holding time and disposal of foods on a self-service buffet or salad bar

-Cooling hot food before refrigerating

-Certified Food Safety Manager (FSM) must be employed