Academic journal article Journal of Environmental Health

Food Code Supplement Updates Food Safety Guidelines

Academic journal article Journal of Environmental Health

Food Code Supplement Updates Food Safety Guidelines

Article excerpt

The Food and Drug Administration (FDA) has issued the Supplement to the 2005 Food Code (Supplement). The Supplement, which is available at www.cfsan.fda.gov/~dms/fc05-su2.html, reflects the latest science and FDA's understanding of emerging issues and hazards that affect food safety in retail and food service establishments. The changes, additions, deletions, and format modifications it lists constitute revisions to the 2005 Food Code and are effective upon issuance.

A summary of changes is provided in Part 1. The Supplement makes, among other changes, the following significant modifications to the 2005 Food Code:

* removes an allowance that had permitted the cold-holding of potentially hazardous foods at temperatures up to 7[degrees]C (45[degrees]F) in existing refrigeration equipment under certain conditions;

* clarifies the distinction between the terms "food establishment" and "food processing plant" and how provisions apply to each when operated on a single premise;

* clarifies the conditions under which a single person-in-charge may cover multiple licensed food facilities located in a single premise;

* amends the definition of potentially hazardous food to include cut tomatoes;

* adds controls for cook chill and sous vide processes;

* updates the model inspection form in the annex; and

* add an allowance for holding potentially hazardous fluid food without refrigeration in specially designed dispensing equipment that maintains commercial sterility. …

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