FDA issues Retail Program Standards

Chicken_GrilledTenders_wSauce_blog A new version of a set of voluntary food standards for retail establishments aims to improve food safety and cut back on foodborne illness.

The 2013 Voluntary National Retail Food Regulatory Program Standards – or simply Retail Program Standards – is meant to be a guide for food regulatory officials at local, state, federal, tribal and territorial levels. The standards promote usage of the FDA Food Code, implementation of hazard analysis and critical control point (HACCP) programs, improvements to staff training, usage of food defense plans and improved communication.

The standards provide guidance on these topics and also help officials identify areas that may need improvement. Updates to this version of the standards include:

  • Criteria added for intervention strategies aim at reducing foodborne illness risks and how to measure the effectiveness of those interventions
  • Inclusion of an administrative procedures document that outlines how to enroll in the standards program and to maintain enrollment
  • Updates and conversions to several forms and worksheets, including the FDA National Registry Report and the Permission to Publish in National Registry forms

The program was first pilot tested in 1999, with changes based on the results of those pilots incorporated into the January 2001 set of standards. The standards have been updated throughout the years following the Conference for Food Protection, according to the U.S. Food and Drug Administration.

To read to Retail Program Standards, click here

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