Iowa Department of Inspections & Appeals

Major Changes in the 2005 Iowa Food Code

Effective July 1, 2008

Chapter 2

2-102.11 One additional way to meet the “Demonstration of Knowledge” criteria during the inspection is:

(A) “Complying with this Code by having no violations of critical items during the current inspection.”

(B) Two new areas of knowledge for the Person-In-Charge have been added:

(9) “Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.” (See 3-602.11 under Chapter 3 for list of allergens).

(17) “Explaining how the person-in-charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.”

2-201.11 Norovirus has been added as one of the Big 5 diseases that require an employee be excluded from the food establishment, and management must report to the regulatory authority (RA).

2-201.12 & 13 There are numerous changes in these sections related to the Exclusions and Restrictions of ill employees.

Chapter 3

3-201.11 (E) Boxes of whole muscle, intact beef steaks that are intended for consumption in an undercooked form shall be labeled as such, or invoices which state the meat meets the definition of “whole muscle, intact beef” shall be available for the RA.

3-201.11(F) Meat, poultry and eggs shall be labeled to include safe handling instructions

3-203.11 Morel mushrooms may not be sold in a food establishment, unless they have been inspected by a mushroom inspector, and documentation is provided to the RA.

3-301.11 (B) Bare-hand contact with ready-to-eat foods is no longer allowed.  Use of deli tissues, tongs, spatulas or gloves shall be used in place of bare hands.  Procedures to request exceptions to this requirement are listed in this section.

3-401.11(A) (1) (b) Cooked Temperature of Pork has been reduced to 145°F

3-501.17  No date marking required on the following foods; cultured dairy products, i.e. yogurt, sour cream, shelf stable dry fermented sausages which are not labeled “keep refrigerated”, and deli salads prepared and packaged in a licensed inspected food processing plant, while in the original container.

3-501.16 Fresh cut tomatoes (sliced, diced, etc.) are now considered a TCS Food (Potentially Hazardous Food) and are to be refrigerated at 41ºF or below after being cut.

3-501.16 (1) Hot holding temperature for Potentially Hazardous Foods has been reduced to 135ºF.

3-602.11 (5) The label on food packaged in a food establishment shall now include the name of each major food allergen contained in the food, unless it is already part of the common name or ingredients.  These include:   milk, egg, fish, wheat, tree nuts, peanuts and soybeans.

3-603.11 Consumer Advisory now has a second component:  A Disclosure statement identifying the food(s) that are undercooked must be identified on the menu, label statement, table tent, etc., in addition to the Reminder statement that is already required.

3-801.11 Changes for food establishments that serve Highly Susceptible Populations are included at the end of this document.

Chapter 4

4-204.117 “Automatic Dispensing of Detergents and Sanitizers” –An alarm or visual means to verify that detergents and sanitizers are being delivered shall be included on all newly installed mechanical dish machines

4-302.12  A thermometer with a suitable small-diameter probe that is designated to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods, such as meat patties and fish fillets.”

Chapter 5

5-202.12 Hot water temperature at handwashing sink (only) has been reduced to 100^oF.

5-402.11 Amended to clarify that floor drains are allowed in walk-in refrigerators.

Chapter 6

6-501.115    Requires a sign or poster that notifies food employees to wash their hands be provided at all handwashing sinks used by food employees, and shall be clearly visible.

6-501.115      Animals may be allowed in areas that are not used for food preparation, storage, sales, display or dining.

Major Changes in Administrative Rules

481-30.3(3) A valid license and the most recent inspection report, along with any current complaint or reinspection reports shall be posted no higher than eye level where the public can see them. …For the purpose of this sub-rule, only founded complaint reports shall be considered a complaint.  Founded complaints shall be posted until either the mail-in recheck form has been submitted to the regulatory authority or a recheck inspection has been conducted to verify that the violations have been corrected. 

481-30.3(6) A delinquent license shall only be renewed if it is renewed within 60 days of it’s’ expiration.  If a delinquent license is not renewed within 60 days, an establishment must apply for a new license and meet all the requirements for licensure.  Establishments that have not renewed the license within 60 days of the expiration of the license shall be closed by the department or a contractor.  The establishment shall not be reopened until a new license application has been submitted and approved.

481-30.4(11)  If an establishment is licensed as a retail food establishment or food service establishment and has had a person in charge for the entire previous 12-month period who holds an active certified food protection manager certificate from a program approved by the Conference on Food Protection and the establishment has not been issued a critical violation during the previous 12 month period, the establishment’s license fee for the current renewal period shall be reduced by $50 but no more than the establishment’s total license fee(s).  Application for this discount will be available after July 1, 2008.  Appropriate documentation will need to be submitted with the application.