FDA Issues Supplement to 2013 Food Code

The U.S. Food and Drug Administration (FDA) has published
modifications to the 2013 Food Code based on recommendations made
by industry, regulators and other stakeholders during the 2014 Biennial
Meeting of the Conference for Food Protection. The Food Code and its
Supplement offer the federal agency’s best advice for minimizing the risk
of foodborne illness in retail and foodservice venues.

Changes to the 2013 iteration of the Code include: (i) clarification of
what information should be included in a Hazard Analysis and Critical
Control Point Plan required by a regulatory authority; (ii) clarification of
the difference between Typhoid Fever and non-typhoidal Salmonellosis
when reporting illness and the exclusion and restriction of sick food
employees; and (iii) expansion of the duties of the “Person in Charge” to
include oversight of the routine monitoring of food temperatures during
hot and cold holding. FDA plans to issue its next complete revision of the
Food Code in 2017. See FDA Constituent Update, July 2, 2015.

Issue 571