Summary of Changes in the 2026 FDA Food Code

<< Food Code 2026

This Summary provides a synopsis of the textual changes from the 2022 FDA Food Code and the Supplement to the 2022 Food Code Chapters and Annexes. The primary intent of this record is to capture the nature of the changes rather than to identify every word or editing change.

This record should not be relied upon as an absolute comparison that identifies each and every change.

General

Numerous editing changes were made throughout the document for internal consistency, to correct some errors in the 2022 Code and for clarification.
Updated the web links throughout the Code and Annexes.
Converted several tables, charts, and images throughout the Code to meet web accessibility requirements under Section 508 of the Rehabilitation Act of 1973 (29 U.S.C. 794d). Section 508 mandates that all federal agencies eliminate the barriers in accessing electronic and information technology.

Preface

Amended Item 5. Modifications and Improvements in This Edition, paragraph #2 with additional items that have been checked to ensure web accessibility requirements are met.
Amended the 2022 FDA Food Code –Print Version to correct the inadvertently switched Items 7. and 8. to be the correct order of 7. Code Adoption/Certified Copies and 8. Information to Assist the User.
Amended Item 8. Information to Assist the User, previous paragraph #14 into two new paragraphs regarding small caps. These new paragraphs address the use of asterisk along with small caps, for accessibility requirements.
Amended Item 8. Information to Assist the User, previous paragraph #14 into two new paragraphs with additional language on why certain terms are defined or not defined within the Food Code.

Chapter 1. Purpose and Definitions

1-201.10

Amended § 1-201.10(B) to add new term “Food Defense” to ensure it is adequately addressed in the Food Code.
Amended § 1-201.10(B) to revise the definition of the term “Food Establishment” by adding the word ‘commissary’ to clarify that commissaries are food establishments.
Amended § 1-201.10(B) to add new term “Food Safety Management System” that promotes a preventative strategy that can help manage and control factors that can contribute to foodborne illness.
Amended § 1-201.10(B) to add the new term “Mobile food establishment” defining a type of food establishment that can change location and moves as part of its routine operation.
Amended § 1-201.10(B) to revise the definition of the term “Poisonous or Toxic Materials” specifically sub¶¶ 1-201.10(B)(1) and 1-201.10(B)(2) to add the term disinfection to make clear that disinfectants are indeed Poisonous or toxic materials.
Amended § 1-201.10(B) to revise the definition of the term “Reduced Oxygen Packaging” specifically sub¶ 1-201.10(2)(d) cook chill packaging to replace the term bags with packaging to clarify intent.
Amended § 1-201.10(B) to add new term “Water-Based Fire Protection Systems” to be more encompassing and specific to active fire protection systems that include water-based fire protection, such as standpipes, water mist, and fire sprinklers, as well as other water carrying piping.

Chapter 2. Management and Personnel

2-102.11
Amended ¶ 2-102.11(C) to add sub¶ 2-102.11(C)(18) to include an additional area of knowledge of food defense as it relates to food establishments.

2-103.11

Amended lead in sentence in § 2-103.11 to indicate that the person in charge has a duty to maintain active managerial control by ensuring compliance with the requirements outlined in § 2-103.11.
Amended § 2-103.11 to add a new ¶ 2-103.11(R) that addresses employee training on food defense.

2-201.13
Amended sub¶ 2-201.13(E)(1), sub¶ 2-201.13(F)(1) and sub¶ 2-201.13(G)(1) to revise the requirement for “2 consecutive negative stool culture tests” with the requirement for 2 consecutive negative laboratory test results from a validated test, using a laboratory accredited or certified to handle clinical specimens.

2-303.11

Amended § 2-303.11 Prohibition, to revise ¶ 2-303.11(A) to clarify that food employees may not wear jewelry on arms and hands while preparing food.
Added new ¶¶ 2-303.11(B) and (C) as exceptions to allow for a plain ring such as a wedding band or medically necessary device for individuals with disabilities covered under the Americans with Disabilities Act.
2-304.11

Amended § 2-304.11 to fix the convention of the defined terms food, equipment, utensils, linens and single-service and single-use articles into small caps, which was inadvertently missed.

2-5
Amended Part 2-5 title from “Responding to Contamination Events” to new title: “Policies and Procedures for Employee Illness Management” to encompass both employee illness policy and procedures for responding to vomiting and diarrheal events.

2-501
Amended subPart 2-501 title from the previous “Procedures for Responding” to a new title: “Employee Illness Policy”.

2-501.11
Amended previous § 2-501.11 title “Clean-up of Vomiting and Diarrheal Events” to new title “Employee Illness Policy Documentation” to address the documentation needed in an employee illness policy. Clean-up of vomiting and diarrheal events was moved to a new § 2-502.11.

2-502
Added new subPart 2-502; to include the previous contamination event response procedures.

2-502.11
Added new § 2-502.11 “Clean-up of Vomiting and Diarrheal Event” to include the previous § 2-501.11 for procedures for responding to vomiting and diarrheal events.

Chapter 3. Food

3-201.11

Amended ¶ 3-201.11(B) to remove duplicate language from ¶ 3-201.11(C) that was inadvertently added in the 2022 Food Code.
Amended ¶ 3-201.11(C) to add the risk designation of Priority foundation that was inadvertently deleted.
Amended sub¶ 3-201.11(E)(3)(b) to remove the “and” and correctly place it at the end of sub¶ 3-201.11(E)(3)(a) as it was inadvertently misplaced after removing sub¶ 3-201.11(E)(3)(c). Additionally, fixed spelling error for “received” in sub¶ 3-201.11(E)(3)(a).

3-203.12
Amended ¶ 3-203.12(C) to include intended cross-reference inadvertently missed in the 2022 Food Code.

3-304.11
Amended ¶ 3-304.11(B) to revise the terms single-service and single-use articles as small caps were inadvertently missed.

3-304.15

Added new ¶ 3-304.15(B) as an exception to ¶ 3-304.15(A) to use a single-use glove over an interior single-use glove during food preparation under certain conditions and when approved.
Added new ¶ 3-304.15(C), moving last sentence of previous ¶ 3-304.15(A) to new ¶ 3-304.15(C), to clarify requirements for discarding damaged or soiled gloves. The new paragraph maintains the Priority risk designation.
Amended previous ¶¶ 3-304.15(B)-(D) to new ¶¶ 3-304.15(D)-(F) to accommodate the new ¶¶ 3-304.15(B) and (C).
Added new ¶ 3-304.15(D), the previous ¶ 3-304.15(B), from a Core to Priority Foundation risk designation.

3-304.17

Amended to re-designate existing ¶ 3-304.17(A) to be a new ¶ 3-304.17(C).
Added new ¶ 3-304.17(A) to clarify when containers may be refilled with food by a food employee or consumer.
Revised ¶ 3-304.17(B) to clarify how containers may be refilled with food to prevent contamination of the food and the premises.
Re-designated existing ¶ 3-304.17(E) to be the new ¶ 3-304.17(D) which is the exception that nonfood containers may be refilled at a water vending machine.

3-305.12
Amended ¶ 3-305.12(G) to align with 2024 International Fire Code requirements and new defined term Water-based fire protection systems.

3-401.13
Amended § 3-401.13 to include a cross-reference to § 3-401.15 to address cooking plant foods according to manufacturer’s instructions prior to hot holding.

3-401.15

Amended ¶ 3.401.15(B) to now be new ¶ 3.401.15(A) and included a reference to 21 CFR 117.
Amended ¶ 3.401.15(A) to now be new ¶ 3.401.15(B) and included a cross-reference to 9 CFR 317.2(l) or 381.125(b).
Amended § 3.401.15 to add new paragraph (C) to clarify that packages that include manufacturer’s cooking instructions not covered in ¶¶ 3-401.15(A) and (B) need to be assessed and properly handled before offered as a ready-to-eat food.
Amended new ¶ 3-401.15(C) to include risk designation of Priority Foundation.

3-501
Amended subPart 3-501 to add new § 3-501.10 Instructions for Commercially Packaged Dehydrated Food, to address that manufacture instructions should be followed for food dehydrated in a processing plant.

3-501.13
Amended ¶ 3-501.13(E) to align with the risk designation for ¶¶ 3-501.13(A), (B), and(C) as an editorial update.

3-501.15

Amended § 3-501.15 to re-designate sub¶ 3-501.15(A)(7) to be new sub¶ 3-501.15(A)(8); added new sub¶ 3-501.15(A)(7) as an additional cooling method option.
Amended §3-501.15 to add a new ¶ 3-501.15(C) to allow for regulatory authority approval of an alternative method for cooling

Chapter 4. Equipment, Utensils, and Linens

4-205.10
Amended § 4-205.10 to include multiuse utensils and tableware acceptability when certified or classified for sanitation under ANSI standards.

4-302.14
Amended to add new ¶ 4-302.14(B) and make existing paragraph a new ¶ 4-302.14(A) to add in testing kits or other devices to measure disinfecting solution and to revise the title to add in the term “Disinfecting”.

4-401.11
Amended sub¶ 4-401.11(A)(6) to align with 2024 International Fire Code requirements and new defined term Water-based fire protection systems.

4-501.114

Amended ¶ 4-501.114 (E) to delete redundant language already addressed in section heading.
Amended ¶ 4-501.114 (E) to add the minimum temperature of 24°C (75°F) for chemical sanitizers other than chlorine, iodine, or quaternary ammonium.
Amended ¶ 4-501.114 (F) to correct the cross-reference from ¶¶ 4-501.114(A)-(D) to ¶¶ 4-501.114(A)-(E), so that devices that generate a chemical onsite that are not chlorine, iodine or quaternary ammonium shall be used in according to ¶ 4-501.114(E) of this section.

4-501.116
Amended § 4-501.116 to revise the title to include the term “Disinfectant” and to make existing paragraph a new ¶ 4-501.116(A) and add a new paragraph ¶ 4-501.116(B) indicating when a test kit is used to determine the concentration of a sanitizing solution, it shall be used in accordance with the manufacturer’s label instructions.

4-903.12
Amended ¶ 4-903.12(A) to align with 2024 International Fire Code requirements and new defined term Water-based fire protection systems.

4-1001.11
4-1002.11

4-1003.11
Amended Chapter 4 to add a new Part 4-10 “Disinfection of Equipment and Utensils” to include corresponding subparts and sections.

Chapter 5. Water, Plumbing, and Waste

5-203.11
Amended ¶ 5-203.11(B) to revise text into stylized italics as was inadvertently left changed

5-501.17
Amended § 5-501.17 to require covered waste receptacles in all toilet rooms.

Chapter 6. Physical Facilities

No changes

Chapter 7. Poisonous or Toxic Materials

Chapter 7 Heading
Amended Chapter heading throughout Chapter 7 to correctly state Chapter 7. “Poisonous or Toxic Materials” at the top right margin as it was inadvertently labeled as Chapter 8.

7-102.11
Amended § 7-102.11 to add the term “Disinfectants”.

7-201.11
Amended § 7-201.11 as small caps were inadvertently left off the defined terms food, equipment, utensils, linens and single-service and single-use articles in the lead in sentence.

7-202.12
Amended ¶7-202.12 (C) as small caps were inadvertently left off the defined term “Restricted use pesticide”.

Chapter 8. Compliance and Enforcement

8-103.12
Amended ¶ 8-103.12(C) to reflect updated cross references due to the redesignations of ¶¶ 8-201.14 (E) and (F) in the 2022 Food Code.

8-201.12
Amended ¶ 8-201.12(E) to replace the term standard procedures with the term food safety management system.

8-201.15
Amended to add new § 8-201.15 titled “When a Food Safety Management System is Required” to establish requirements for a food safety management system.

8-201.16
Amended Subpart 8-201 to add new § 8-201.16 as a reserved provision.

8-402.11
Amended § 8-402.11 heading as the number 8 was inadvertently left off the section number and to remove highlighted box designated for Subparts.

Annex 1. Compliance and Enforcement

No changes.

Annex 2. References

2-201.11

Amended to combine headings for § 2-201.11 and § 2-201.12 to indicate the references apply to both.
Amended reference #23 to include a note regarding the document being rescinded by EEOC but still available to access.

2-303.11
Amended to include link to EEOC website for reasonable accommodations.

3-204.10
Amended to add a new reference, renumber the subsequent references, and update broken weblinks.

3-304.15

Amended to create two parts, Part 1: Glove Use and Part 2: Latex Gloves
Amended to add 14 new references under Part 1: Glove Use
Amended to add 13 new references under Part 2: Latex Gloves
Removed references #2 - #4 to replace with current scientific research

3-304.17
Amended to remove outdated reference 1. Food and Drug Administration, 1985. Food Protection – Refilling of take-home beverage containers (8/29/85). Retail Food Protection Program Information Manual.

3-401
Amended to add new Subpart 3-401 prior to § 3-401.11 with two references to address the hazards of raw specialty mushrooms.

3-501.10
Amended to add five new references for § 3-501.10 Instructions for Commercially Package Dehydrated Food.

3-501.15
Amended to add new reference #3, Cooling Uncovered Foods at a Depth of ~5.1 cm (2 in.) or Less Poses Little Risk of Pathogen Growth.

3-501.19
Amended to add 7 new references in support of the revised Annex 3 Public Health Reasons. Renumbered references to alphabetically align with existing references.

4-205.10
Amended to add new § 4-205.10 and new corresponding references.

3. Supporting Documents

Amend section E. Food Establishment Plan Review Guidance document to the most current 2025 link on CFP website. The summary of supporting document paragraph 1 was revised to include the updated guidance for Permanent Outdoor Cooking Operations.
Amended section L. was amended from the Permanent Outdoor Cooking Operations to Guidelines for Mobile Food Establishment, 2025 link on CFP website. The summary of supporting documents was updated to indicate the change and refer to section E for Permanent Outdoor Cooking Operations.
Amended to add new section, AA. Guidance for Retail Food Establishments in Developing their Food Safety Management Systems.
Amended to add new section, BB. Major Food Allergen Framework.
Amended to add new section, CC. Guidance for Safe Use of Reusable Containers.
Amended to add new section, DD. Guidance Document for Retail Sushi HACCP Standardization.
Amended to add new EE. Temporary Food Establishment Guidance document, 2025 link on CFP website.
Amended to revise Section 4. Food Defense Guidance from Farm to Table to fix outdated and broken links and provide the most updated resources from FDA and USDA.

Annex 3. Public Health Reasons/Administrative Guidelines

1-201.10

Amended to add Public Health Reasons for the term “Food establishment” under new paragraph heading “Commissary” to include information about commissaries as food establishments.
Amended Public Health Reasons for defined term “Time/Temperature Control for Safety Food” to revise Decision Tree #1 – Using pH, aw, or the Interaction of pH and aw to Determine if a Food Requires Time/Temperature Control for Safety so that the decision tree matches instructions.
Amended Public Health Reasons for defined term “Accredited Program” to revise the CFP Standard Title by deleting the letter “s” to make the word “Standard” singular rather than plural in paragraph 5.
Amended Public Health Reasons to add 3 new paragraphs that address newly defined term “Food Defense”.
Amended to add Public Health Reasons to add 5 new paragraphs that address newly defined term “Food Safety Management System”.

2-2
Amended Public Health Reasons for Part 2-2 to revise paragraphs 1-6 and 8-9 for grammatical and editorial accuracy. Additionally, updated the reference link in paragraph 10.

2-201
Amended Public Health Reasons for Subpart 2-101 throughout to address the new requirements for a written employee illness policy in Part 2-5.

2-101.11

Amended Public Health Reason for § 2-101.11 Assignment, to add new paragraph 3 that addresses newly added exception for ¶ 2-101.11(C).
Amended Public Health Reasons for § 2-201.11 by deleting information no longer relevant and replacing with current information.

2-102.10
Amended Public Health Reason for § 2-102.10 Food Protection Manager Certification to replace the term “American National Standards Institute (ANSI)” with new name “ANSI National Accreditation Board (ANAB)” throughout and to revise the CFP Standard Title by deleting the letter “s” to make the word “Standard” singular rather than plural in paragraphs 3-4, 6-10 (including footnote).

2-103.11

Amended Public Health Reason for § 2-103.11 Person in Charge to add a new paragraph 1 and make existing paragraph 1 into new paragraph 2 to address the addition of active managerial control.
Amended Public Health Reason for § 2-103.11 Person in Charge to add new paragraph 13 that addresses new paragraph R on employee awareness of food defense.

2-201.13
Amended Public Health Reasons for § 2-201.13 to add a new header titled: “Culture-Independent Diagnostic Tests (CIDT) for Medical Clearance” after paragraph 3; add new paragraphs 4 and 5 after existing paragraph 3 to provide rationale for adding the option of using CIDT tests in addition to stool culture tests for reinstatement of food employees diagnosed with STEC, Shigella or Non-Typhoidal Salmonella; add a new header titled: “Reinstatement of Asymptomatic Food Employees” above new designated paragraph 6 (previous paragraph 4) to provide information to the reader that subsequent paragraphs after the new paragraph 6 return to previous information provided on reinstating asymptomatic diagnosed food employees.

2-301.12
Amended Public Health Reasons for § 2-301.12 to add new paragraphs 3, 5, 8, 9 and shift existing paragraphs 3, 5, 8 to be new paragraphs 4, 5 and 10 respectively to provide more context on hand contamination.

2-301.16
Amended Public Health Reason for § 2-301.16 Hand Antiseptics to revise paragraphs 2 and 3 to clarify the intent of hand antiseptics.

2-303.11
Amended Public Health Reasons for § 2-303.11 Prohibition, to address an additional exception for individuals with disabilities covered by the Americans with Disabilities Act, to wear a medically necessary device.

2-5

Amended Public Health Reasons to add new Part 2-5 to address written policy and procedures requirements for employee illness.
Amended Public Health Reasons to add new subPart 2-501 to address what an employee illness policy is and the purpose of an illness policy for each food establishment.
Amended Public Health Reasons for the previous § 2-501.11 to new title “Employee Illness Policy Documentation” to address the basic components of an Employee Illness Policy. “Clean-up of Vomiting and Diarrheal Events” was moved to a new § 2-502.11.
Amended Public Health Reasons to add new subPart 2-502; “Contamination Event Response Procedures” to cover all contamination event responses.
Amended Public Health Reasons to add new § 2-502.11 “Clean-up of Vomiting and Diarrheal event” to include the previous § 2-501.11 for “Procedures for Responding to Vomiting and Diarrheal Events.”
Amended Public Health Reasons for previous § 2-501.11, new § 2-502.11, Clean-up of Vomiting and Diarrheal Events to revise paragraph 6 to include reference to EPA-registered disinfectants and to revise paragraph 9 by rearranging bulleted list of items to consider when developing a written plan to ensure the steps listed reflect the order of actions covered by the plan.

3-201.11
Amended Annex 3 Public Health Reasons for § 3-201.11 to delete the word “not” between “have” and “undergone” in sentence 3 under the section Labeling for Whole-muscle, Intact Beef Steaks. This was a typographical error.

3-204.10
Amended Public Health Reasons for § 3-204.10 to include paragraphs 4-6 to address economically adulterated foods.

3-301.11

Amended Public Health Reasons for § 3-301.11 to add new paragraphs 3, 4 and 5 to introduce additional control measures, provide more background describing what a double handwash is and to include information on fingernail brushes from the Public Health Reasons found in § 2-301.12.
Amended Public Health Reasons for §3-301.11 to revise paragraph 5 to include information on preventing contamination of hands when using a loose-fitting exterior glove over either bare hands or as allowed under ¶3-304.15(B).

3-304.15

Amended Public Health Reasons throughout, including new opening paragraph and heading titled glove hygiene as general information prior additional information on double gloving and glove types.
Amended Public Health Reasons to address the newly added exemption in ¶ 3-304.15(B) for using a loose-fitting exterior glove over a single-use interior glove. New heading titles of double glove system and outer glove removal were added.
Amended Public Health Reasons to address use of latex gloves and adverse reactions. New headings titles of selecting gloves for food employees, alternative advantages and disadvantages for food handlers, and major glove types were added.

3-304.17
Amended Public Health Reason for § 3-304.17 Refilling Returnables to add new paragraphs 1-3 and 5-6; revise old paragraph 1 to be new paragraphs 4 and 5 and revise old paragraph 2 to be new paragraphs 7 and 8 to include new language to align with codified text revisions.

3-305.11

3-305.12
Amended Public Health Reasons for §§ 3-305.11 and 3-305.12 to add pipes, tubes, and hoses to be inclusive of all water carrying piping and correlates to health and plumbing codes.

3-501
Amended Public Health Reasons for subPart 3-501 to add new § 3-501.10 Instructions for Commercially Packaged Dehydrated Food, to address that manufacture rehydration instructions should be followed for food dehydrated in a processing plant.

3-501.15
Amended Public Health Reasons for § 3-501.15 with new paragraph 3 to address additional alternative method for cooling if approved by the regulatory authority.

3-501.17
Amended Public Health Reasons for § 3-501.17 to add new paragraph 1 under the subheading “USDA-regulated Product” as a “Note” that FDA will continue efforts, in partnership with USDA, to update Annex 3 language to address date marking of dried and fermented sausages.

3-502.11
Amended Public Health Reasons for § 3-502.11 Variance Requirement to add new paragraph 8 that addresses food preservation techniques as it relates to variance requests.

4-204.111
Amended Public Health Reasons for § 4-204.111 to clarify and update information on time and temperature parameters for automatic shutoff controls. Combining parts of paragraphs 1 and 2 into one paragraph, revise paragraph 2 with additional information and added new paragraphs 3.

4-205.10
Amended Public Health Reasons in § 4-205.10 to include multiuse utensils and tableware acceptability, and updated meaning of certified and classified under ANSI standards.

4-302.14
Amended Public Health Reasons for § 4-302.14 Sanitizing Solutions, Testing Devices to revise the section title to add the term “Disinfecting” and revise the paragraph to include language regarding disinfectants and testing devices.

4-501.116
Amended Annex 3 Public Health Reason for § 4-501.116 to revise the section tag line (title) to include the term “Disinfectant” and to update language to include the term disinfectant throughout the paragraph.

4-601.11
Amended Public Health Reasons for § 4-601.11 to revise the term nonfood contact to nonfood-contact to make it grammatically consistent throughout the Food Code.

4-602.11
Amended Public Health Reason of § 4-602.11 Equipment Food-Contact Surfaces and Utensils paragraph 5 to revise the definition of cross-contact.

4-602.13
Amended Public Health Reasons for § 4-602.13 to revise the term nonfood contact to nonfood-contact to make it grammatically consistent throughout the Food Code.

4-1001.11
4-1002.11

4-1003.11
Added new Public Health Reasons for §§ 4-1001.11, 4.1002.11, 4-1003.11 to address new codified provisions added under new Part 4-10 addressing disinfection.

5-205.14
Amended Public Health Reasons for § 5-205.14 to clarify that this provision does not apply to fogging devices without a water reservoir and that fogging devices without a reservoir must be cleaned as per sub¶ 4-602.11(E)(4).

6-202.15
Amended Public Health Reasons for § 6-202.15 to reference the newest edition of the National Fire Protection Association’s NFPA 101, Life Safety Code within paragraph two.

7-102.11
Amended Public Health Reasons for § 7-102.11 Common Name to include the term disinfectants after the term sanitizers in sentence 1.

8-201.12

8-203.10

Amended Public Health Reasons for §§ 8-201.12 and 8-203.10 to add a new header § 8-201.15 When a Food Safety Management System is Required and revise existing paragraphs 2-4 to reflect new codified language in § 8-201.15.
Amend Public Health Reasons for § 8-203.10 to include new reference link and document title for Food Establishment Plan Review Guidance Document, 2025.

Annex 4. Management of Food Safety Practices – Achieving Active Managerial Control of Foodborne Illness Risk Factors

No changes.

Annex 5. Conducting Risk-Based Inspection

No changes.

Annex 6. Food Processing Criteria

Section 2. Reduced Oxygen Packaging
Amended Annex 6 Section 2. Reduced Oxygen Packaging, Part (B) Definitions to reflect the revised definition of Reduced Oxygen Packaging and to align with codified text.

Section 4. Acidification (Sushi Rice) - New
Amended Annex 6 Food Processing Criteria to add new Section 4. Acidification (Sushi Rice) to include further explanation in critical limits associated with sushi rice.

Section 5. Dehydration – New
Amended Annex 6 Food Processing Criteria to add new Section 5. Dehydration to include further guidance of critical limits associated with dehydration of food in food establishments.

Section 6. Freeze-Drying – New
Amended Annex 6 Food Processing Criteria to add new Section 6. Freeze-Drying to include further guidance of critical limits associated with freeze-drying of food in food establishments.

Annex 7. Models Forms, Guides, and Other Aids

Form 3-A Food Establishment Inspection Report

Amended Item #1 Supervision to include an additional compliance status of N/A to address new exception in ¶2-101.11(C).
Amended item #5, “Clean-up of Vomiting and Diarrheal Events” to rename the title to more appropriately state, “Illness Documentation” to address the new employee illness policy requirements.
Amended Item #6 Proper eating, tasting, drinking or tobacco use to replace “tobacco use” with the new term “tobacco products”.
Amended to update Item #14 title to replace the term “shellstock tags” with “molluscan shellfish”.
Amended to update Item #46 title to replace “Gloves properly used” with “Slash-resistant and cloth gloves, properly used.”

Guide 3-B, Instructions for Marking the Food Establishment Inspection Report, Including Food Code References for Risk Factors/Interventions and Good Retail Practices

General Marking Instructions: