SILVER SPRING, Maryland – The United States Food and Drug Administration (FDA) announced this week that it has updated its Food Code, which regulates retail and foodservice segments and provides technical and legal information related to food safety and security.
Revisions to the code include: regulating time and temperature controls for leafy greens, improving food allergen recognition among industry workers and eliminating undercooked ground meat requests for children’s menu items. Cleaning and sanitization of equipment and surfaces has also been explained in further detail. The 2009 guide is the seventh full edition of the Food Code — the last full edition was released in 2005.
The 2009 Food Code is directly related to President Obama’s desire to promote a healthy and safe food supply network. “The FDA is spearheading an important initiative to improve the nation’s food safety system by establishing a fully integrated national system with federal, state, local, tribal and territorial regulatory agencies,” said Dr. Stephen Sundlof, director of FDA’s Center for Food Safety and Applied Nutrition, in a FDA press release. “Food Code adoption and implementation in all jurisdictions is important for achieving uniform national food safety standards and for enhancing the efficiency and effectiveness of our nation’s food safety system.”