' FDA Releases Food Code 2017 edition – IGMPI
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(L-R) Seetaraju Gembali, Managing Director, GSR Pharma Research; Vinod Arora, Principal Advisor, IGMPI (Moderator); Dr Girish Jain, President, Research & Development, Alkem Laboratories and Pramod Pimplikar, Managing Director, Shalina Laboratories

Maneuver your growth through adequate food safety knowledge

Maneuver your growth through adequate food safety knowledge

Where food safety is a culture, Maneuver your growth through adequate food safety knowledge

Where food safety is a culture, Maneuver your growth through adequate food safety knowledge

 

FDA Releases Food Code 2017 edition

FDA Releases Food Code 2017 edition

The U. S. Food and Drug Administration (FDA) Food Code model helps the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes) by providing them with the scientifically sound technical and legal guidelines.

Significant changes to the 2017 Food Code include the following:

  • Revised requirement for the Person in Charge (PIC) to be a Certified Food Protection Manager (CFPM) . refer to Section 2-102.12
  • Added a new section that addresses the use of bandages, finger cots, or finger stalls . refer to Section 2-401.13.
  • Harmonized cooking time/temperature parameters for intact and non-intact meat and poultry in accordance with guidance from USDA’s Food Safety and Inspection Service (USDA-FSIS). refer to Section 3-401.11.
  • Updated procedures for retail food establishment operations to continue during an extended water or electrical outage if a written emergency operation plan has been pre-approved by the regulatory authority, immediate corrective action taken, and the regulatory authority notified upon implementation of the plan. refer to Section 8-404.11.

    The 2017 edition reflects the contribution of regulatory officials, industry, academia, and Collaboration with the CFP, USDA-FSIS, and CDC helps ensure the Food Code contains sound requirements that would prevent foodborne illness and injury and eliminate the most important food safety hazards in retail and foodservice facilities.

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