New and Revised Definitions
- Food Defense: Added as a new definition to ensure security against intentional contamination is addressed.
- Food Safety Management System (FSMS): Added to promote a preventive strategy for controlling illness risk factors.
- Mobile Food Establishment: Added to define food operations that change locations routinely.
- Water-Based Fire Protection Systems: Added to encompass active fire systems like sprinklers and standpipes.
- Food Establishment: Revised to explicitly clarify that commissaries are categorized as food establishments.
Management and Operational Requirements
- Written FSMS: Covered establishments must create and maintain a written Food Safety Management System within four years of local adoption.
- Employee Illness Policies: Establishments are now required to have written policies regarding employee illnesses.
- Food Defense Knowledge: Persons in charge must demonstrate knowledge of food defense and train staff accordingly.
- Glove Use and Refilling: The code adds an exception allowing double gloving under specific conditions and clarifies rules for safe container refilling.
- Cooling and Processing: Introduces alternative cooling processes at retail along with updated technical limits for sushi rice acidification, dehydration, and freeze-drying.
