October 9, 2007
The Food and Drug Administration (FDA) has issued the Supplement to the 2005 Food Code (Supplement). The Food Code is widely used as a model code and food safety resource by the nearly 3,000 state, local and tribal agencies that regulate restaurants, cafeterias, food stores, markets, vending machines, nursing homes, school cafeterias, and other foodservice establishments.
This Supplement reflects the latest science and our understanding of emerging issues and hazards that affect food safety in retail and foodservice establishments. Changes, additions, deletions, and format modifications listed constitute revisions to the 2005 Food Code and are effective upon issuance.
A Summary of Changes is included in Part 1 of the Supplement. Among its significant items, the Supplement modifies the 2005 Food Code to:
- Remove an allowance that had permitted the cold holding of potentially hazardous foods at temperatures up to 7°C (45°F) in existing refrigeration equipment under certain conditions;
- Clarify the distinction between the terms "food establishment" and "food processing plant" and how provisions apply to each when operated on a single premise;
- Clarify the conditions under which a single person in charge may cover multiple licensed food facilities located in a single premise;
- Amend the definition of potentially hazardous food to include cut tomatoes;
- Add controls for cook chill and sous vide processes;
- Update the model Inspection Form in Annex; and
- Add an allowance for holding potentially hazardous fluid food without refrigeration in specially designed dispensing equipment that maintains commercial sterility.
The next complete edition of the Food Code is to be published in 2009. FDA collaborates with the Centers for Disease Control and Prevention, the U.S. Department of Agriculture, the Conference for Food Protection, and other stakeholders to update the Food Code.
In approximately 8 to 10 weeks, copies of the Supplement to the 2005 Food Code will be available for purchase from:
U.S. Department of Commerce
National Technical Information Service
5285 Port Royal Road, Springfield, VA 22161
(703) 605-6000 or 1-800-553-6847
(refer to report number PB2007-112622)
For additional information, please contact Glenda Lewis, Team Leader, Retail Food Protection Team, Office of Food Safety, CFSAN at (301) 436-2150.