CHAPTER 50: Major Changes to Hawaii Food Safety Regulations
(Replaces current Chapter 12)
Higher Annual Renewal and Permit Fees – increase depends on establishment type and physical size (will allow hiring of more inspectors)
More Frequent Health Inspections – goal is avg. 3 X per year, depending on risk potential/ history
Web-Based Food Inspection System – will be available for public review
Placard System
· To be placed immediately following an inspection
· Clearly visible to the general public and patrons
· Green (pass)
· Yellow (Conditional Pass) – follow-up inspections within 2 days
· Red (Closure) – Health Dept. will work with you to reopen
Permit Applicant – shall “Be an owner of the FOOD ESTABLISHMENT or an officer of the legal ownership”, i.e. 'agents' no longer allowed to apply
Raw or Undercooked – needs consumer advisories
New Temperature Danger Zone - 41° - 135° (formerly 45° - 140°, may need updating or adjusting cold holding equipment)
TIMING
· Currently with Attorney General’s office, sign-off is expected soon.
· After sign-off by AG, a Public Hearing period will begin, probably around Feb – April
· Implementation to begin this Summer
2013 “Demonstration of Knowledge” will be implemented.
- Will require Food Safety Training Certification as per 2009 FDA Model Food Code, accepting ServSafe
TO SEE THE PROPOSED NEW REGULATIONS, CHAPTER 50, IN ITS ENTIRETY, CLICK HERE.
The proposed new Fee Structure begins on Page 30.