Insight Into the 2007 Supplement to the FDA Food Code
November 13, 2007

Get a look at what's in store for the Model Food Code when the Food and Drug Administration releases its 2007 supplement to the code this fall. Among other changes, the FDA will publish new definitions for "dealers," "food establishments," and time/temperature controls for potentially hazardous foods. Further changes affect the handling of shellfish; cold-holding temperatures (41° F versus 45° F); pressure-measuring devices; handsink locations; and special dispensing equipment for potentially hazardous foods.

During this National Restaurant Association webinar, members of the FDA's retail team at the Center for Food Safety and Applied Nutrition will walk you through the supplement and answer your specific questions. They'll also cover other CFSAN developments, including the agency's new Web site for retail food protection, an update of CFSAN's November 2006 satellite broadcast on Reducing Risk Factors at Retail and Food Service, and produce-safety initiatives.

Featured presenters:

Speakers:
Donna Garren, Ph.D.
Vice President, Health & Safety Regulatory Affairs
National Restaurant Association

Shirley B. Bohm, R.S., M.P.H.
Consumer Safety Officer
FDA/CFSAN - Retail Food Protection

Download the presentation here. (.pdf, 367 KB)

Download the Webinar here. (23.2 MB) (due to technical difficulties, starts 15 minutes into the presentation)

Get the WebEx Player here. (10.1 MB)