NEW: Debiting of Cold Holding Temperatures Above 41ºF

The safe cold holding temperature for time and temperature control for safety (TCS) foods is 41ºF.  Please note that a grace will no longer be allowed for temperatures observed above this (for example at 43ºF) when the item is considered to be in cold holding.    A temperature above 41ºF or more when cold-held would constitute a 9-point violation.  Facility operators are asked to ensure that all TCS food temperatures are monitored to help ensure the compliance temperature of 41ºF or below is maintained in order to help inhibit the growth of harmful foodborne illness causing bacteria.  [Note: We will allow for the calibration of thermometers within 1 to 2 ºF.]

Holiday Catering Food Safety Tips!

‘Tis the season for holiday parties, and a party just isn’t a party without plentiful food! With this increased demand for catering, restaurants that don’t traditionally cater may be approached to prepare, transport, and serve food that falls outside of their normal day-to-day operations. If you fall into this category, there are several food safety concerns that must be addressed before committing to such an event.

To make this assessment more convenient, Galen Baxter, the Food Service Program Director for the Georgia Department of Public Health, has created a guide for determining if you’re properly prepared to cater a holiday party or comparable event. Following these guidelines can help you make the correct decision when approached by party organizers for catering services and assure that food safety is a top priority if you decide to take on the job.