The US Food and Drug Administration (FDA) has launched the Supplement to the 2013 Food Code that includes updates based upon recommendations made by the regulatory officials, industry, academia, and consumers at the 2014 Biennial Meeting of the Conference for Food Protection.
The updated code provides practical, science-based controls for reducing the risk of foodborne illness in retail and foodservice establishments of all types and includes:
- Expansion of 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
- Expansion and clarification of the type of information that should be included when a Hazard Analysis and Critical Control Point Plan is required by a regulatory authority
- Emphasis on cleaning and sanitizing agents should be provided and available for use during all hours of operation
- Clarification of the difference between Typhoid Fever and non-typhoidal Salmonellosis with regard to the reporting of illness and the exclusion and restriction of ill food employees
- Suggestion that regulatory authorities ensure that inspection staff has access to the necessary training and continuing education
The Food Code is monitored by FDA, Centers for Disease Control and Prevention, and the United States Department of Agriculture – Food Safety Inspection Service and serves as the model document for retail food regulation in all 50 US states.