On September 2, 2003 the FDA posted the "Supplement to the 2001 Food Code
(August 29, 2003)" on its website at:
http://www.cfsan.fda.gov/~dms/fc01-sup.html
The Supplment updates the 2001 Food Code
(http://www.cfsan.fda.gov/~dms/fc01-toc.html) to address several
recommendations made by the 2002 Conference for Food Protection (CFP) with
which FDA, Centers for Disease Control and Prevention and the USDA concur.
Changes in the Supplement reflect the current science and emerging food
safety issues and imminent health hazards related to food safety.
>From 1993 through 2001, the Complete Food Code was issued every two years.
The FDA has decided to move to a four-year interval between complete Food
Code revisions and the next complete revision will be published in 2005.
The Supplement ensures that the most current food safety provisions are
available to agencies planning to initiate rule-making activitities prior
to 2005. The Supplement also provides educators, trainers, and the food
service, retail food and vending industries, with up-to-date information
of how to best mitigate risk factors that contribute to foodborne illness.
A summary of changes for a "quick view" of modifications is featured.
Note: The hot holding and initial cooling temperatures have been revised
from 60C (140F) to 57C (135F).
Pamela Tom
University of California, Sea Grant Extension Program
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