The Food & Drug Administration has announced the publication of the new FDA Food Code, a model code and reference document for regulating the retail and foodservice segment of the food industry. It will be available in January 2010. The Centers for Disease Control and Prevention of the U. S. Department of Health and Human Services and the Food Safety and Inspection Service of the USDA were consulted on changes in this, the seventh full edition of the Food Code published by the FDA. The last full edition was released in 2005, with a supplement published in 2007.
The Food Code provides the basis for most of the state, city, county, tribal, and territorial agencies licensing, inspection, and enforcement activities for regulating restaurants, retail food stores, and vending and foodservice operations in institutions such as schools, hospitals, nursing homes, and child care centers, as well as serves as a model for their food statutes, regulations, and ordinances. It also serves as a reference document for the retail food industry.
Among the changes to the 2009 FDA Food Code are a requirement for time and temperature control of cut leafy greens, the elimination of undercooked burgers and other ground meats as an option on children’s menus, and enhanced and clarified requirements for effective cleaning and sanitizing of equipment and surfaces. To order a copy, call (703) 605-6040 and reference report number PB2009112613 or e-mail the National Technical Information Service at [email protected]