by Stephanie Crosby
Kentucky restaurants and food service providers have a new set of food safety regulations. The new code basically adopts federal standards that were approved in 2005, with a few changes.
Kentucky Department for Public Health Food Safety Branch Manager Christine Atkinson says one of the changes includes lowering the required storage temperature for cold foods.
“Previously, it was 45-degrees Fahrenheit, it will go to 41-degrees Fahrenheit,” says Atkinson, “but there is a five-year grandfather clause so food service establishments and retail operation can have time to upgrade their equipment if they can’t maintain that temperature.”
Other changes include a requirement to have a manager on staff who has completed requisite food safety and foodborne illness training.
The new codes went into effect Saturday.