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FDA Releases Supplement to the 2013 Food Code

Tuesday, July 7, 2015

(North American Meat Institute)

FDA issued the Supplement to the 2013 Food Code, which provides government and industry with science-based controls for reducing the risk of foodborne illness in retail and foodservice establishments. The Supplement modifies the 2013 Food Code to expand and clarify the type of information that should be included when a Hazard Analysis and Critical Control Point Plan is required by a regulatory authority and explains the difference between Typhoid Fever and nontyphoidal Salmonellosis with regard to the reporting of illness and the exclusion and restriction of ill food employees. The Supplement also emphasizes that cleaning and sanitizing agents should be provided and available for use during all hours of operation, expands the duties of the Person in Charge in a food establishment to include overseeing the routine monitoring of food temperatures during hot and cold holding and suggests that regulatory authorities ensure that inspection staff has access to the necessary training and continuing education opportunities.

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