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New Food Safety Code in Effect

by Stephanie CrosbyKentucky 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.

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