New Kentucky Food Code

On May 1, 2010, changes in the Kentucky food code went into effect. The update was the first revision of the Kentucky food code since 1976. The new version of the code adopts changes made to the 2005 federal food code, aligning Kentucky with national standards.

Changes in the Food Code

Below are changes in the food code that have the most effect on consumers and business owners in Northern Kentucky.

• Establishments must take responsibility to exclude or restrict ill workers with communicable diseases such as norovirus, E. coli, salmonella or Hepatitis A.

• Foods held for more than 24 hours are required to be clearly labeled to indicate the date by which the food shall be consumed, sold, or discarded based on time and temperature.

• Restaurants must use consumer advisories regarding the consumption of animal foods that are raw, undercooked or not otherwise processed to eliminate pathogens.

• Cold food must be stored at 41 degrees Fahrenheit instead of 45 degrees – establishments have five years to upgrade equipment.

The new food code can be viewed here.

The Health Department has been working with local businesses to implement the new code. If you have any questions about the revised code, please contact Environmental Health and Safety at 859.341.4151.