The U.S. Food and Drug Administration (FDA) has updated and released the Food Code 2013 to replace Food Code 2009 and the 2011 supplement.
The Food Code is a model guide safeguarding public health and ensuring food is safe when offered to consumers. The 2013 Food Code edition is in line of their 20th anniversary.
Some of the significant changes of the 2013 edition are:
- Restaurants and food stores should post signs that notify their customers about that inspection information of their place is available for review.
- Non-typhoidal Salmonella has been included as illnesses that food workers and handlers should report to their establishment’s management.
- Better and new requirements for reduced oxygen packaging methods and the re-use and refilling of take-home food containers.
- Revisions to some of the cooking temperatures.
- List of circumstances where using bare hand in contact with food is allowed.
- Stronger requirements for cleaning and sanitation of equipment