Introduction
The world of food service is dynamic, delicious, and, unfortunately, prone to potential hazards. Did you know that millions of Americans contract foodborne illnesses each year? Preventing these illnesses is paramount, not only for public health but also for the success and reputation of any establishment serving food. One of the most important tools in achieving this is the FDA Food Code. This article provides a comprehensive overview of the FDA Food Code two thousand seventeen, offering practical guidance to foodservice professionals seeking to ensure the safety and well-being of their customers.
The Food and Drug Administration (FDA) plays a critical role in safeguarding the nation’s food supply. However, it’s important to understand that the FDA Food Code is not a federal law; instead, it serves as a model set of regulations for food safety. Think of it as a best practices guide, a resource designed to assist state, local, tribal, and federal regulators in developing or updating their own food safety rules. This comprehensive document addresses everything from food handling and preparation to equipment maintenance and employee hygiene. For restaurant owners, managers, chefs, and anyone involved in the foodservice industry, understanding and implementing the principles of the FDA Food Code two thousand seventeen is essential for maintaining a safe and successful operation. The information in this article will help break down key components, clarify complexities, and offer practical advice on how to implement the code within your foodservice environment.
Understanding the FDA Food Code
The FDA has the important task of overseeing a large chunk of our food regulations. The FDA Food Code is one of the tools that helps the FDA to achieve its goals. This code is not the law of the land at a national level. Each state, county, city, or even tribal jurisdiction has the freedom to adopt the FDA Food Code in its entirety, adapt it to fit local needs, or choose to create entirely independent regulations. This flexibility allows communities to tailor their food safety protocols to the unique characteristics of their populations and food systems.
The FDA Food Code has evolved over time, reflecting advancements in food safety science and best practices. Regular updates ensure that the code remains relevant and effective in addressing emerging challenges. The FDA publishes updates and new versions every few years. There have been versions before and after the year two thousand seventeen. The continuous development of the code emphasizes the FDA’s commitment to promoting the safest food handling practices.
It’s important to recognize how the FDA Food Code interacts with state and local regulations. While the FDA Food Code provides a framework, the specific rules and enforcement procedures will vary depending on the jurisdiction. A state, for example, might adopt the FDA Food Code with slight modifications, adding or removing certain provisions to align with local priorities or resources. Or a locality may disregard the FDA Food Code completely. Therefore, foodservice operators must always consult with their local health department to determine the specific regulations that apply to their business.
Key Provisions: Focusing on Food Safety Fundamentals
The FDA Food Code two thousand seventeen emphasizes key principles designed to minimize the risk of foodborne illness. Central to these principles is the concept of Active Managerial Control.
Active Managerial Control
This represents a proactive approach to food safety, where managers take responsibility for actively controlling risk factors throughout the food handling process. It’s about implementing systems and procedures to prevent foodborne illness, rather than simply reacting to problems after they occur.
The FDA Food Code identifies five key risk factors that contribute to foodborne illness:
Food from Unsafe Sources
Ensuring that food is obtained from approved suppliers and handled properly during receiving is critical. This includes verifying that suppliers have proper certifications and that food is transported and stored at safe temperatures.
Inadequate Cooking
Cooking food to the correct internal temperature is essential for killing harmful bacteria. The FDA Food Code provides specific temperature guidelines for different types of food, and emphasizes the importance of using calibrated thermometers to verify temperatures accurately.
Improper Holding Temperatures
Maintaining proper holding temperatures, both hot and cold, prevents the growth of bacteria. Hot foods should be held at one hundred thirty five degrees Fahrenheit or higher, while cold foods should be held at forty one degrees Fahrenheit or lower.
Contaminated Equipment
Equipment and utensils that are not properly cleaned and sanitized can harbor harmful bacteria. The FDA Food Code outlines procedures for cleaning and sanitizing equipment, including dishwashers and food contact surfaces.
Poor Personal Hygiene
Employees who practice poor personal hygiene can contaminate food with harmful bacteria. The FDA Food Code emphasizes the importance of proper handwashing, wearing clean uniforms, and avoiding contact with food when sick.
By implementing Active Managerial Control and addressing these five risk factors, foodservice operators can significantly reduce the risk of foodborne illness in their establishments.
Employee Health and Hygiene: Building a Foundation of Cleanliness
Employee health and hygiene are cornerstones of any successful food safety program. The FDA Food Code two thousand seventeen places a strong emphasis on these aspects, recognizing that employees can be a significant source of contamination if proper precautions are not taken.
Handwashing is Key
Proper handwashing is the single most important practice for preventing the spread of germs. The FDA Food Code specifies the proper handwashing procedure, including the use of soap and warm water, and emphasizes the importance of washing hands frequently, especially after using the restroom, handling raw food, or touching potentially contaminated surfaces.
Reporting Illnesses
Employees must be trained to recognize the symptoms of foodborne illness and to report any illnesses to their supervisors. This allows managers to take appropriate action to prevent the spread of illness, such as excluding sick employees from working with food.
Restrictions on Working While Sick
The FDA Food Code outlines specific restrictions on employees who are experiencing symptoms of foodborne illness, such as vomiting, diarrhea, or jaundice. These employees should not be allowed to work with food until they are symptom-free for a specified period of time.
Preventing Contamination
The FDA Food Code requires employees to take precautions to prevent contamination of food from their bodies. This includes wearing clean uniforms, using hair restraints, and avoiding touching their faces or hair while handling food.
Training and Certification
Investing in employee training and certification demonstrates a commitment to food safety and ensures that employees have the knowledge and skills necessary to handle food safely.
Food Protection and Storage: Maintaining Quality and Safety
Proper food protection and storage are crucial for maintaining the quality and safety of food. The FDA Food Code two thousand seventeen provides detailed guidelines on how to protect food from contamination and how to store it properly to prevent the growth of bacteria.
Temperature Control
Temperature control is a critical factor in preventing the growth of bacteria. The FDA Food Code outlines specific temperature requirements for cooking, holding, cooling, and reheating food. It’s important to use calibrated thermometers to verify temperatures accurately and to follow the time and temperature guidelines provided in the code.
Proper Storage Practices
Proper food storage practices are essential for preventing cross-contamination and maintaining food quality. This includes using FIFO (first in, first out) rotation, labeling food with dates and contents, and storing food in designated areas to prevent cross-contamination between raw and cooked foods.
Approved Food Sources
Ensuring that food is obtained from approved sources is a crucial step in preventing foodborne illness. The FDA Food Code requires that food be obtained from suppliers who are licensed and inspected by regulatory authorities.
Receiving Procedures
Proper receiving procedures are essential for verifying the safety and quality of food upon arrival. This includes checking the temperature of refrigerated and frozen foods, inspecting for signs of damage or contamination, and rejecting any food that does not meet established standards.
Equipment and Utensils: Cleanliness is Non-Negotiable
Clean and properly maintained equipment and utensils are essential for preventing contamination of food. The FDA Food Code two thousand seventeen provides detailed requirements for the design, construction, cleaning, and sanitizing of equipment and utensils.
Food Contact Surfaces
Food contact surfaces must be made of materials that are non-toxic, easily cleanable, and resistant to corrosion. The FDA Food Code specifies acceptable materials for food contact surfaces and outlines procedures for cleaning and sanitizing these surfaces.
Dishwashing Procedures
Proper dishwashing procedures are essential for removing food debris and killing harmful bacteria. The FDA Food Code outlines procedures for both manual and mechanical dishwashing, including the use of proper water temperatures and sanitizing solutions.
Maintenance and Calibration
Regular maintenance and calibration of equipment, such as thermometers, is essential for ensuring accuracy and reliability. The FDA Food Code recommends that equipment be maintained and calibrated according to the manufacturer’s instructions.
Pest Control: Keeping Unwanted Guests Away
Pest infestations can contaminate food and spread disease. The FDA Food Code two thousand seventeen requires foodservice operators to implement effective pest control measures to prevent infestations.
Preventing Infestations
Preventing pest infestations is the most effective way to control pests. This includes sealing cracks and crevices, eliminating sources of food and water for pests, and maintaining a clean and sanitary environment.
Approved Methods
The FDA Food Code specifies approved methods for pest control, including the use of pesticides that are registered and approved for use in food establishments.
Proper Storage
Pesticides and other chemicals must be stored properly to prevent contamination of food. The FDA Food Code requires that chemicals be stored in designated areas, away from food and food contact surfaces.
Water and Sewage: Ensuring a Safe and Sanitary Environment
Safe water and proper sewage disposal are essential for maintaining a sanitary environment in a foodservice establishment. The FDA Food Code two thousand seventeen outlines requirements for water sources, sewage disposal, and backflow prevention.
Safe Water Source
The FDA Food Code requires that foodservice establishments use a safe and potable water source. This may include a public water system or a well that meets established standards.
Proper Sewage Disposal
Proper sewage disposal is essential for preventing contamination of water and food. The FDA Food Code requires that sewage be disposed of in a sanitary manner, in accordance with local regulations.
Backflow Prevention
Backflow prevention devices are essential for preventing contaminated water from flowing back into the potable water supply. The FDA Food Code requires that backflow prevention devices be installed and maintained in accordance with local regulations.
Time as a Public Health Control: When Time Alone is Enough
Under specific circumstances, the FDA Food Code allows for “time as a public health control.” This means that, rather than relying solely on temperature to prevent bacterial growth, food can be held for a limited amount of time before being served or discarded. However, strict guidelines must be followed.
Approved Situations
Time as a public health control is typically allowed for foods that are prepared and served within a short timeframe, such as pizza or some deli items.
Marking and Documentation
When using time as a public health control, it’s essential to clearly mark the food with the time it was removed from temperature control. Accurate documentation is also required to track the time and ensure that food is discarded before it becomes unsafe.
Implementing the FDA Food Code: A Proactive Approach
Implementing the FDA Food Code two thousand seventeen requires a proactive approach that involves training, planning, and ongoing monitoring.
Training and Education
Comprehensive training is essential for ensuring that all employees understand and follow food safety procedures.
Food Safety Plan
A written food safety plan outlines specific procedures for controlling risk factors and preventing foodborne illness.
Health Inspectors
Building a positive relationship with health inspectors can help to improve food safety practices and ensure compliance with regulations.
By embracing the principles of the FDA Food Code two thousand seventeen, foodservice professionals can create a safer and healthier environment for their customers and employees.
Resources for Further Information
The official FDA Food Code document is available on the FDA website.
State and local health departments provide information on specific regulations in your area.
Organizations such as ServSafe offer food safety training and certification programs.
Conclusion: Prioritizing Food Safety for a Healthier Future
The FDA Food Code two thousand seventeen serves as a vital guide for ensuring food safety in foodservice establishments. By understanding and implementing its provisions, restaurant owners, managers, and employees can significantly reduce the risk of foodborne illness, protect their customers, and safeguard their business’s reputation. Food safety is not just a regulatory requirement; it’s an ethical imperative. By prioritizing food safety, the industry can create a healthier and more trustworthy food system for all. Take the time to download the FDA Food Code, enroll in a training course, and critically evaluate your existing food safety practices. Your commitment to food safety can make a real difference.
