• Home
    Home We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
  • Foundation
    Foundation Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • Show
    Show May 18-21, 2019 As the international foodservice marketplace, the National Restaurant Association Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.

National Restaurant Association - Aware of the Food Code? Here’s how it helps you.

Skip to navigation Skip to content

News & Research

News RSS

Aware of the Food Code? Here’s how it helps you.

Every four years, the FDA revises its Food Code. It is now finalizing updates to the latest version. We asked Vito Palazzolo, our food safety expert, to explain how it affects our businesses. On June 19, he will lead our webinar explaining those changes.

What is the Food Code?
The Food Code, developed by the Food and Drug Administration (FDA), helps safeguard the public health and ensures that food sold to the consumer is prepared safely and honestly presented. It offers the FDA’s best advice for a system of provisions that address the safety and protection of food served at retail and in foodservice. It’s typically adopted by local, state and federal jurisdictions.

What should operators know about its latest changes?
They need to know and comply with all requirements of any food code adopted by a local, state or federal entity. In addition, there are several changes to the new, 2017 FDA Food Code that could affect our industry.

What are some of them?
The more notable ones are:

  • The Person-In-Charge (PIC) will now have to be a specifically designated person within the establishment as well as a certified manager. He or she will have to be on site, and available at all times and all shifts while the facility operates.
  • A change in the cooking time for ground meats has changed. The temperature is still 155F, but the time is now 17 seconds instead of 15 seconds. Note: this is not the total cooking time, just the time that the thickest part or center of the food takes until it’s cooked through. The extra 2 seconds helps destroy pathogens in the middle of the product.
  • You must cover cuts on the hands and fingers with a finger cot or impermeable bandage. Also, you must wear single-service gloves over the covering.

What is the biggest challenge?
Local and state governments don’t always adopt the Food Code as soon as it’s introduced. Sometimes, we have five different codes adopted within one state. This makes compliance difficult. Which code and/or standard should the industry try to meet? In Arizona, for example, the state is on the 1999 FDA Food Code, but four other counties are on the 2001, 2005, 2009 and 2013, respectively. The FDA needs to implement a system where local and state health departments adopt the most recent version entirely.

What will operators learn during our Food Code webinar?
We’ll discuss the changes and process the Food Code undergoes before it is finalized. We want to ensure the industry not only understands it, but also that we’re advocating to be involved so the final product protects and supports everyone.

Register for Critical Changes Within the New 2017 FDA Food Code

Conserve RSS Healthcare RSS Conserve RSS

▲ Back to Top

We're glad you're here!®

® 2012-2017 National Restaurant Association. All rights reserved.

2055 L St. NW, Suite 700, Washington, DC 20036
(202) 331-5900 | (800) 424-5156