The North Carolina Restaurant & Lodging Association has its finger on the pulse of all health and safety regulation updates and issues. We are proud of our partnership with the state and local health departments, which allows us to bring members immediate/real-time information on changes and best practices. One of those changes is the 41-degree cold hold requirement.
In 2012, North Carolina adopted the 2009 version of the U.S. Food and Drug Administration (FDA) Food Code, implementing a five-year delay on the enforcement of changing the cold holding temperature from 45 degrees to 41 degrees. Effective Jan. 1, 2019, ALL North Carolina establishments with a food service permit—restaurants and hotels—must comply with the new cold holding temperature of 41 degrees. Lack of compliance will result in point deductions on an establishment’s health inspection.
To give you a better understanding of this change, Vanessa Bryant, emergency preparedness and outbreak coordinator, and Wendy Grijalva, environmental health regional specialist, both from the Division of Public Health, Food Protection and Facilities, will share what this regulation update means for you and your business and how you can avoid being penalized during your health inspection during a FREE one-hour webinar on May 30, from 2-3 p.m.