Academic journal article Journal of Environmental Health

2005 Food Code Updates Food Safety Guidelines

Academic journal article Journal of Environmental Health

2005 Food Code Updates Food Safety Guidelines

Article excerpt

The Food and Drug Administration (FDA) has issued the 2005 edition of the Food Code, which contains the latest science-based information on food safety for retail and food service industries. The Food Code is used as a reference by nearly 3,000 regulatory agencies that oversee food safety in restaurants, grocery stores, nursing homes, and other institutional and retail settings.

In collaboration with the Conference for Food Protection, the Centers for Disease Control and Prevention (CDC), and the U.S. Department of Agriculture (USDA), the updated Food Code focuses on enhancing food safety practices according to new scientific and program information. The most significant changes are as follows:

* It defines "major food allergen" in a way that is consistent with the Food Allergen Labeling and Consumer Protection Act of 2004. The person in charge of a food establishment must demonstrate knowledge about the major food allergens (milk, egg, fish, crustacean shellfish, tree nuts [e.g., almonds, pecans, or walnuts], wheat, peanuts, and soybeans).

* It amends the definition of potentially hazardous food (also known as time/temperature control for safety [TCS] food) to reflect foods that could allow pathogenic microorganism growth or toxin formation. …

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