The U.S. Food and Drug Administration has published the 2017 edition of its FDA Food Code, a comprehensive document that details practices intended to help reduce the risks of foodborne illnesses.
Released in February, the 2017 Food Code includes some significant changes from prior editions. Specific changes include:
- Revised requirement that the Person in Charge (PIC) be a Certified Food Production Manager (CFPM);
- A new section that covers the use of bandages, finger cots and finger stalls on personnel handling food;
- Harmonised cooking time/temperature parameters for intact and non-intact meat and poultry, in accordance with guidance from the U.S. Department of Agriculture’s Food Safety and Inspection Services (FSIS); and
- Updated procedures for retail food establishments that wish to continue operations during an extended water or electrical outage, and that have in place a written emergency operation plan that has been pre-approved by the agency.
The FDA says that the changes in the 2017 Food Code reflect input from regulators in other federal agencies, as well as industry, academia and consumers.
The complete text of the FDA’s 2017 Food Code is available here.