The Food and Drug Administration has issued a revised food code that provides the model for inspections of restaurants, food retailers and other types of foodservice venues. The code assists food-control jurisdictions throughout government by providing a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes). Local, state, tribal and federal regulators use the FDA food code as a model to develop or update their own food-safety standards and to be consistent with national food regulatory policy.The update includes changes on hamburgers and cut leafy greens that are included as foods that require time and temperature control for safety. Hamburgers on childrenâs menus can no longer be undercooked upon customer request.
Other significant enhancements to the 2009 code include requirements added to improve food worker awareness of food allergen concerns in foodservice and retail settings and additional or clarified requirements for effective cleaning and sanitizing of equipment and surfaces.For more information visit the FDA website at http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/