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FDA Issues 2013 Food Code Supplement

On July 2, 2015, the U.S. Food and Drug Administration release the Supplement to the 2013 Food Code. This Supplement contains modifications that reflect recommendations made by the 2014 Conference for Food Protection. Some of these changes will impact restaurants and foodservice operations. This document contains an outline of the key changes.

Background and Summary

On July 2, 2015, the U.S. Food and Drug Administration (FDA) released the Supplement to the 2013 Food Code. The Supplement to the 2013 Food Code is intended to keep the 2013 Food Code up-to-date. The Supplement contains modifications that reflect recommendations made by the 2014 Conference for Food Protection.

The modifications made to the 2013 FDA Food Code resulted from recommendations made to the CFP for the following issues:

  • 2014-I-014; 2014-I-020; 2014-I-030
  • 2014-II-003; 2014-II-009
  • 2014-III-002; 2014-III-028

The highlights that follow represent a few of the key, significant modifications to chapters of the 2013 FDA Food Code contained in the Supplement. These changes to Food Code chapters also resulted in changes to the informational annexes to the Food Code. To download the complete FDA Supplement in PDF form, please go to:

Significant Modifications Contained in 2013 FDA Food Code Supplement

Chapter 2- Management and Personnel

  • 2-103.11 Revised the section to add new (L) to address additional duty requirement for the Person in Charge to ensure employees are routinely monitoring food temperatures during hot and cold holding and redesignate paragraphs (L) – (O) as new paragraphs (J) – (P).
  • 2-201.11, 2-201.12, 2-201.13 Amended several sections in each to clarify the difference between typhoid fever and nontyphoidal salmonellosis with reg

Chapter 3 - Food

  • 3-404.11, 3-502.12, 3-801.11
    Amended sections to replace cross references in subparagraphs 3-404.11(A), 3-502.12(B), (B)(6)(c), (D)(1), and (E)(2), and 3-801.11(A)(3).

Chapter 4 - Equipment

  • Part 4-3 Amended to add a new section 4-303.11 Cleaning Agents and Sanitizers, Availability to require that equipment and utensil cleaning agents and sanitizers be provided and readily accessible for use during all hours of operation.

Chapter 8 - Compliance and Enforcement

  • 8-103.12 Amended 8-103.12(B) to replace the cross reference.
  • 8-201.14
    • Amended to add a new paragraph (A) to add a new specification for the permit holder required in 8-201.13 to have a HACCP Plan, to include general information in the HACCP Plan such as the name of the permit applicant or permit holder, the food establishment address, and contact information.
    • Amended to add a new paragraph (F) to clarify that the permit holder required in 8-201.13 to have a HACCP Plan, include with the submission any additional information required by the regulatory authority.
    • Amended to redesignate existing paragraph (A) as (B). − Amended to redesignate existing paragraph (B) as (C).
    • Amended to delete existing paragraph (C).
    • Amended to make minor changes in (D)(3) and (D)(5).
  • 8-201.14 (continued)
    • Amended to revise paragraph (E) to incorporate the food employee and supervisory training plan from deleted paragraph (C) and include a new requirement for the permit holder’s or permit applicant’s HACCP Plan submission to incorporate copies of blank records forms necessary for implementation of the HACCP Plan.
  • 8-402.10
    • Amended to redesignate the existing paragraph into new paragraph (A); add a new paragraph (B) to address the requirement for the Regulatory Authority to ensure that authorized representatives who inspect food establishments or conduct plan reviews for compliance with the Code have access to training and continuing education as needed to properly identify violations and apply the Code.

Annexes

Amendments were made to Annex 2, Annex 3, Annex 6, and Annex 7.


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