2016 Idaho Food Code Changes
Effective July 1, 2016
- Review the Idaho Food Code
During the 2016 legislative session, the Idaho Legislature adopted the FDA 2013 Model Food Code by reference. There will be several changes to the Idaho Food Code effective July 1, 2016. Changes include closer observations of potentially critical items that could contribute to foodborne illnesses.
Foodborne illness is most often prevented by monitoring and controlling the food safety items listed in the Key to Violations.
Licensed food establishment operators that follow these food safety principles and practices ensure safe food is served to the consumer.
- The Key to Violations can be found on the right side of this page. A more detailed version is available here.
- To reference the Key to Violations used prior to the 2016 Idaho Food Code changes, click here.
About Food Establishment Inspections
Central District Health Food Inspectors conduct regular inspections of restaurants, taverns, grocery stores, meat markets and bakeries to determine proper hygiene and food handling practices of operators and their employees.
All food facilities receive one unannounced inspection each year. When critical violations are noted during an inspection, they must be corrected immediately or the inspector will have to schedule a follow-up inspection.
The searchable database contains inspection results dating back three years.
By clicking here you can search for inspection results by the name of the food establishment or by its address.
Key To Violations
Effective July 1, 2016
(more detailed list here)
1. Demonstration of Knowledge
2. Certified Food Protection Manager
3. Management, Food Employee, Person in Charge Responsible for Reporting Illness
4. Proper use of Restriction and Exclusion
5. Procedures for Responding to Vomiting and Diarrheal Events
6. Proper Eating, Drinking, Tastng, or Tobacco use
7. No Discharge from Eyes, Nose and Mouth
8. Hands Clean and Properly Washed
9.No Bare Hand Contact with Ready to Eat Food or Preapproved Alternative Procedure
10. Hand Washing Sinks, Properly Supplied and Accessible
11. Food Received
12. Food Received at Proper Temperature
13. Food must be Safe and Unadulterated
14. Record Keeping for Seafood/ Fish
15. Separation and Protection of
16. Food Contact Surfaces Cleaned, Sanitized
17. Food Returned and Re-served
18. Cooking Time/ Temperature
19. Re-heating of Food
20. Food Cooling Process
21. Hot Holding Temperature
22. Cold Holding Temperature
23. Food Dating System
24. Food Temperature and Time Records
26. Pasteurized Food Required
27. Approved Additives
28. Toxic Substance Storage and Labeling
29. Special Food Processing Plans Approved and Followed