Food Code changes announced

CroissantBreakfast_blogThe U.S. Food and Drug Administration’s (FDA) Food Code has received a makeover.

The revised set of guidelines for managing and preventing foodborne illness is in its 20th year. It provides guidance not only to government officials but also those in industry, and “represents FDA’s  best advice for a uniform system of provision that address the safety and protection of food”, according to a constituent update.

Major updates include:

  • Stricter requirements for cleaning equipment that are used in the preparation of raw foods containing major allergens
  • Updating minimum cooking temperatures for non-continuous cooking and for food in which bare hands and ready-to-eat foods are involved
  • Requiring employees to report if they are sick with non-typhoidal Salmonella and prohibiting those employees from working with food

The Food Code is used throughout a range of regulatory agencies, including state, federal, local, territorial and tribal offices (in fact, as of last year, all 50 states and three of six territories had state-level food codes modeled after the FDA Food Code). Together, these agencies work with more than 1 million restaurants, food service groups and retail stores. The updates stemmed from a collaboration between regulatory agencies, academia, consumers and industry.

The last edition of the Food Code was published about four years ago. Since then, supplementary updates have been issued; however, the new 2013 version is the first fully updated Food Code since 2009.

For a summary of changes, visit FDA’s website here.

To read the full Food Code, check out the PDF here.

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