Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
January 5, 2006

Economic Report:
Sponsored by:
Atlas Metal Industries Inc.
For Those Who Missed Our Forecasts...
NRA Forecasts Higher Growth For Operators in 2006
Price Outlooks: Lower For Steels, Higher For Natural Gas, Plastics And Aluminum
NRA Performance Index Holds Steady In November But Both Capital Expenditure Indices Off Slightly
Consumer Confidence Almost Back To Pre-Katrina Levels

Industry Report:
Sponsored by:
MUFES '06,
Feb. 11-13, 2006

Where The Gas Is Always Greener
State By State, Restaurants Are Great
SMUD Studies 'Leftovers To Light'

FER QuickLinks Menu
Subscribe to FER
FER Buyer's Guide
FER Services Guide
FER Calendar/

FER Media Kit

Advertise with FER, contact Robin Ashton

To subscribe to this newsletter, click:
Subscribe FER Fortnightly

To unsubscribe from this newsletter, click:
Unsubscribe FER Fortnightly

To view archived issues of Fortnightly, click here.

This e-mail was brought to you by the folks at:
Foodservice Equipment Reports
8001 N. Lincoln Ave.
Skokie, IL 60077
Fax: 847/673.8679

In This Section:
Public Comment On Georgia's New Food Code Ends Jan. 9
ICC, IAPMO Considering Combined Codes
Leave Your Smokes At Home In Washington
New Hampshire Restaurant Association Won't Oppose Anti-Smoking Bill

This issue's Economic ReportSponsor: Atlas Metal Industries Inc. |  Industry ReportSponsor: MUFES '06, Feb. 11-13, 2006
Regulatory Report Sponsored by APW Wyott Innovations

Public Comment On Georgia's New Food
Code Ends Jan. 9

Georgia's proposed new food code, which includes fairly extensive changes, heads for a public hearing on Jan. 9 after a lengthy comment period. Depending on the outcome, the new rules will likely take effect later this year.

Proposed changes would impact certification requirements for operators and inspectors alike, as well as inspection frequency, food handling rules and more.

The biggest change, according to the state's Department of Human Resources, is a move from numerical inspection scores to letter grades. Results will be scored with an A, B, C or U. A is the highest rating; B is acceptable; C is marginal and U is unacceptable.

Restaurants will be placed into one of three risk categories, based on menu type and previous inspection scores, and the inspection process will be based on which category the restaurant falls into. Risk categories include Type I—tores that serve primarily pre-cooked foods; Type II, covering most typical restaurants; and Type III, which encompasses facilities that use cook-chill systems for service off-site or at a later date. The latter will be required to have a HACCP plan in place. Inspections will be conducted once a year for Type I stores, twice for Type II, and three times for Type III.

For more information on the changes, go to


Section sponsored by APW Wyott Innovations

ICC, IAPMO Considering Combined Codes
The International Code Council and the International Association of Plumbing and Mechanical Officials have set a February date to meet and further discuss combining their plumbing codes as well as their mechanical codes.

The two groups met in Little Rock, Ark., in November for talks on the subject. Executive committees and staff members at that meeting say talks were very productive.

At the next round, in San Antonio, ICC and IAPMO officials will see whether they can reach agreement on the essential elements needed to create a joint code. Resolving differences in code language and content between IAPMO's Uniform Plumbing Code and Uniform Mechanical Code and ICC's International Plumbing Code and International Mechanical Code would greatly simplify life for architects and builders.

Section sponsored by APW Wyott Innovations

Leave Your Smokes At Home In Washington
On Dec. 8, Washington's restaurants, bars, taverns, bowling centers and non-tribal casinos turned into smoke-free venues, thanks to the enactment of Initiative Measure 901.

Making things extra tough for smokers, Washington's updated Clean Indoor Air Act has expanded the definition of "public place." The "reasonable distance" now requires that smokers stand 25 ft. from entrances, exits, windows that open, and ventilation intakes that serve an enclosed area where smoking is prohibited.

Washington becomes the 10th state to pass a comprehensive statewide law banning smoking in all restaurants and bars. And it's the fifth state to require 100% of workplaces, including restaurants and bars, to be smoke-free.

The state's Department of Health in December sent materials to restaurants and bars that included a window sticker indicating the establishment is smoke-free, "No Smoking" signs, and an informational brochure about the new law. The department has also been airing a radio ad to inform people about the new law.

Washington's Department of Health has set up a toll-free information line, 877/INFO-901, and Web site,, where businesses can find information and answers to common questions.

Section sponsored by APW Wyott Innovations

New Hampshire Restaurant Association Won't Oppose Anti-Smoking Bill
You're not the only one tired of hearing about smoking bans, but this story has a twist: In an unusual move, especially for a state whose motto is "Live Free or Die," the New Hampshire Lodging and Restaurant Association says it won't oppose anti-smoking legislation in the state capitol this year.

The state legislature has tried to pass a smoking ban before, but legislators say they believe this year it will succeed. NHLRA president Michelline Dufort says that members are split on the issue, though a recent survey indicated 69% of New Hampshire voters are in favor of a ban. The association will still spend time in the capitol explaining members' concerns.

The proposed legislation, HB 1177, comes up for a hearing with the House Commerce Committee on Jan.17.

© Copyright 1996-2006. Foodservice Equipment Reports. All rights reserved.