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U.S. Department of Health and Human Services

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FDA 2001 Food Code - Errata

U. S. Department of Health and Human Services
Public Health Service
Food and Drug Administration
2001 Food Code

 

Errata
 

2001 Food Code Errata Sheet
August 23, 2002

 

The spiral bound version of the 2001 Food Code, issued in August 2002, is the most up-to-date printed version.  In November 2001, an 8 ½ x 11 paperbound version was printed for the FDA but had limited distribution.

If the spiral bound version is being used, see the corrections listed in Table 1.  Errors that were discovered after the printing of the spiral-bound version of the 2001 Food Code, issued in August 2002, appear in Table 1.

If the 8 ½ x 11 paperbound version is being used, see the corrections listed in both Table 1 and Table 2. Errors that were discovered after the printing of the 8 ½ x 11 paperbound version of the 2001 Food Code, issued in November 2001, appear in Table 2.

 

Table 1 - Corrections to 2001 Food Code - Spiral Bound Version issued August 2002

This corrected language does not appear in either the spiral bound or paperbound versions of the 2001 Food Code.  Changes and additions are shown in highlighted text.  Deletions are shown in strikethrough text.  

If you are using an older web browser, such as Netscape 4 or MSIE 4, and you do not see the strikeouts and highlighting, you may download this document in PDF format.

Food Code Provision Corrected Language
Front Covernow readsWashington, DC College Park, MD 20740
1-201.10(B)(38)(a)now reads...or other equine in 9 CFR 301 Definitions, as Poultry in 9 CFR 381 Poultry Products Inspection Regulations, or as FISH as defined...
2-201.12(B)(1)now readsSuffering from a symptom specified under ¶¶ 2-201.11(B)(1)(a), (b), (c), and or (e) or (B)(2), or
2-301.16(A)(1)(b)now readsHave active antimicrobial ingredients that are listed in the FDA monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic handwash; or and
3-501.17(C)is now italicized to readA refrigerated, ready-to-eat potentially hazardous food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine, may be marked as specified in ¶ (A) or (B) of this section, or by an alternative method acceptable to the regulatory authority.
4-502.11now reads

Good Repair and Calibration

            A) Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.

            (B) Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.

            (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

            (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use

4-602.11(D)now reads(6) The cleaning schedule is approved based on consideration of:
  • (a) Characteristics of the EQUIPMENT and its use,
  • (b) The type of food involved,
  • (c) The amount of food residue accumulation,
  • (c) The amount of food residue accumulation, and
  • (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or
Annex 2-1-201.10(4)   now reads... Title 9, Subchapter A  Part 301 Definitions
Annex 2-1-201.10(5)   now reads... Title 9, Subchapter A  Part 381 Poultry Products Inspection Regulations
Annex 2-3-201.11(2)   now readsCode of Federal Regulations, Title 21, Part 16, Regulatory Hearing Before the Food and Drug Administration   
Annex 2-3-201.11(3)   now readsCode of Federal Regulations, Title 21, Part 101, Food Labeling 
Annex 2-3-201.11(4)   now readsCode of Federal Regulations, Title 21, Part 115, Shell Eggs 
Annex 2-3-202.11(1)   now reads... Title 9, Part 590.50, Temperature and Labeling Requirements. (Currently printed in the Federal Register, 63 (166): 45663-45675).
Annex 6-2(F)now reads...substances specified in 9 CFR 424 Preparation and Processing Operations are exempt from...
Annex 6-3(A)now reads... specified requirements for added nitrite may be found in USDA regulations, 9 CFR 424. It is important...

 

Table 2 - Corrections to 2001 Food Code - 8½ x 11 Paperbound Version
(printed for the FDA but had limited distribution)

The following corrected language does appear in the spiral bound version but not in the 8 ½ x 11 paperbound versionof the 2001 Food Code. Changes and additions are shown in highlighted text.  Deletions are shown in strikethrough text. 

If you are using an older web browser, such as Netscape 4 or MSIE 4, and you do not see the strikeouts and highlighting, you may download this document in PDF format.

Food Code Provision Corrected Language
1-201.10(B)(66)(a)(ii)now reads... Voluntary Poultry Inspection Regulations. 
3-201.17(A)(2)now reads... 9 CFR 352 Exotic Animals; Voluntary Inspection or rabbits that ... 9 CFR 354 Voluntary Inspection of Rabbits and Edible Products Thereof;
3-403.11(E)now readsRemaining unsliced portions of roasts of beef that ...
3-501.16(A)(1)now reads

At ... a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a

temperature of 54°C (130°F) or above; or

3-501.16(A)(2)now readsAt a temperature and time specified in the following: 
3-501.16(A)(2)(a)now readsAt 5°C (41°F) or less for a maximum of 7 days; or
3-501.16(A)(2)(b)now readsAt 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) for a maximum of 4 days in existing refrigeration ...
3-501.17(A)now reads... combinations specified below.  The day of...
3-501.17(A)(1)   added to read5°C (41°F) or less for a maximum of 7 days; or
3-501.17(A)(2)added to read

7°C (45°F) or between 5°C (41°F) and 7°C (45°C) for a maximum of 4 days in existing refrigeration

equipment that is not capable of maintaining the food at 5°C (41°F) or less if: 

3-501.17(A)(2)(a)added to readThe equipment is in place and in use in the food establishment, and
3-501.17(A)(2)(b)added to readWithin 5 years of the regulatory authority's adoption of this Code, the equipment is upgraded or replaced to maintain food at a temperature of 5°C (41°F) or less.
3-501.17(B)now readsExcept as specified ... based on the temperature and time combinations specified in ¶ (A) of this section; and
3-501.18(A)(1)now reads

(A) A food specified in 3-501.17(A) or (B) shall be discarded if it:

(1)   Exceeds either of the temperature and time combinations specified in 3-501.16 (A)(2) ¶ 3-501.17(A), except time that the product is frozen;

3-501.18(A)(3)now readsIs appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.16 (A)(2)¶ 3-501.17(A).
3-501.18(B)now reads(B) Refrigerated, ready-to-eat, potentially hazardous food prepared in a food establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds a temperature and time combination as specified in ¶ 3-501.16(A)(2) ¶ 3-501.17(A).
3-502.12(B)(2)(c)now readsspecified in 9 CFR 424.21, Use of food ingredients and sources of radiation, and is received in an intact ...
5-203.15(A)now reads... § 5-202.13; or
Annex 2-3-201.11(5)   now readsFederal Register:  (Volume 65, Number 234), Pages 76091-76114. 
Annex 2-3-201.11(6)    now readsGoverd, K.A., F.W. Beech, R.P. Hobbs ...
Annex 2-3-201.11(7)    now readsZhao, T., M.P. Doyle and R.E. Besser, 1993...
Annex 2-3-502.12(4)   now deletedCode of Federal Regulations, Title 9, Part 318.7, ...
Annex 2-3-502.12(5) (4)now reads... Title 9, Part 424.21, Use of food ingredients and sources of radiation. 
Annex 2-3-502.12(6) (5)
through (16) (15)
now renumbered 

Annex 2-3. FDA SUPPORTING DOCUMENTS

Pages 237-238,254-257, and 422

now reads... http://www. ...
Annex 3-2-301.16 (1)now readsThe Center's Indirect Additives Group ...
Annex 3-2-301.16(3)now reads

Questions regarding ... Indirect Additives Group,

HFS-215, Office of Food Additive Safety, Center for Food ...

Annex 3-3-401.11-13, under Temperature for Comminuted Meat at Less Than 1 Second, the second paragraphnow reads1. The cooking recommendations contained in the Food Code and in USDA guidance provide a large margin of safety for killing vegetative enteric pathogens;
Annex 3-3-501.19, Page 313now readsHolding Cold Food Without Temperature Control
Annex 5-6. OTHER SOURCES OF HACCP INFORMATION  Page 454now readsFDA CFSAN ... 5100 Paint Branch Parkway, College Park, MD  20740-3835 or E-mail jek@vm.cfsan.fda.gov