Charlotte Chapter Meeting

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.

Additionally, during the meeting NCRLA President and CEO Lynn Minges will present a state-of-the-state update on advocacy priorities and efforts along with timely information related to Charlotte-area events and activities, such as the North Carolina Restaurant & Lodging EXPO and the NCRLA Chef Showdown.

Seats are limited; reserve your spot today!

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