The FDA’s Food Code is the model for state, city and county regulation of about 1 million restaurants, retail food stores and vending and food service operations in the U.S
Highlights of revision Food codes:
- Each provision in the Food Code is prioritized to assist the industry and regulators have a maximum impact on food safety.
- Cut leafy greens are now included among the foods that require time and temperature control for safety.
- New requirements were added to improve awareness of food allergens.
- New requirements were added related to cleaning and sanitizing of equipment and surfaces
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