Introduction
Every year, countless individuals suffer from foodborne illnesses, making it clear that prioritizing food safety is essential. Understanding and putting into practice food safety standards is not only a matter of legal compliance but also a crucial ethical responsibility for everyone involved in the foodservice industry. The Food Code 2017, though not the most current version, remains a vital resource for establishing and maintaining a safe environment for food preparation and service. It is critical to note that state and local regulatory agencies may still be operating under this older version. It is essential to check your local regulations to ensure compliance.
What is the Food Code?
The Food Code is a model document providing best practices for food safety in retail and foodservice establishments. It aims to prevent foodborne illness and protect public health by offering uniform guidelines for handling, preparing, and serving food. Developed and published by the U.S. Food and Drug Administration (FDA), the Food Code is updated regularly to reflect the latest scientific knowledge and industry advancements. The FDA works closely with industry experts, regulatory officials, and consumer advocates to ensure that the Food Code remains a relevant and effective tool for ensuring food safety.
This article will explore the key changes and updates introduced in the Food Code 2017, outlining essential principles and best practices, and providing resources to assist foodservice professionals in achieving and maintaining full compliance. Remember that your local food safety regulations may be more recent than the 2017 Food Code, and it is essential to review those requirements.
Key Updates in the Food Code
Each edition of the Food Code brings revisions and updates to previous versions, driven by the need to enhance food safety practices and incorporate the latest scientific evidence. These changes are carefully considered and based on risk assessment and feedback from industry stakeholders. The Food Code 2017 included several notable updates that directly impacted how foodservice operations manage food safety risks.
Let’s delve into some specific changes introduced in the Food Code 2017:
Date Marking Ready-to-Eat Foods
The Food Code 2017 brought further clarity to the requirements for date marking ready-to-eat foods held for more than 24 hours. Proper date marking is crucial for preventing the growth of harmful bacteria, such as Listeria monocytogenes, in refrigerated foods. The updated guidelines provided more specific instructions for determining the “use by” or “sell by” dates for various types of food, considering factors like the food’s inherent characteristics, storage conditions, and potential for bacterial growth. Implementation requires careful inventory management and thorough staff training on proper date marking procedures to avoid confusion and errors.
Cooling Procedures for Potentially Hazardous Foods
The Food Code 2017 addressed cooling procedures for potentially hazardous foods to ensure they are rapidly cooled from cooking temperatures to safe refrigeration temperatures. Rapid cooling is vital for preventing the growth of harmful bacteria that can thrive within the temperature danger zone (41°F – 135°F / 5°C – 57°C). The Food Code outlined specific cooling methods, such as shallow containers, ice baths, and rapid chill equipment, to facilitate effective cooling. Regular monitoring of food temperatures during the cooling process is essential to ensure compliance and prevent foodborne illness.
Employee Health Policy and Reporting
The Food Code 2017 placed significant emphasis on employee health policies and the importance of reporting illnesses that could potentially transmit foodborne pathogens. The updated guidelines expanded the list of reportable symptoms and illnesses, emphasizing the responsibility of employees to inform their supervisors of any relevant health conditions. Foodservice operators are required to have a written employee health policy that outlines procedures for reporting illnesses, restricting or excluding employees from work, and returning employees to work after an illness. Effective implementation requires clear communication, staff training, and a supportive environment where employees feel comfortable reporting health concerns without fear of reprisal.
Allergen Awareness and Prevention of Cross-Contact
With the increasing prevalence of food allergies, the Food Code 2017 included enhanced guidelines for allergen awareness and preventing cross-contact during food preparation and service. Foodservice operators are expected to have policies and procedures in place to address allergen-related concerns, including proper labeling, staff training on allergen identification and handling, and prevention of cross-contact between allergenic and non-allergenic foods. Clear communication with customers about menu ingredients and potential allergens is also essential for ensuring their safety and satisfaction.
Cleaning and Sanitizing Equipment and Utensils
Maintaining proper sanitation in food service operations helps to prevent the spread of foodborne illness. The Food Code 2017 provides detailed guidance on cleaning and sanitizing food contact surfaces, equipment, and utensils. The code outlines the steps for effective cleaning, including removing visible dirt and debris, washing with soap and water, rinsing thoroughly, and sanitizing with an approved sanitizing solution. The concentration and contact time of the sanitizing solution are critical to ensure proper disinfection. Regular monitoring of sanitizer concentrations and adherence to recommended procedures are essential for maintaining a sanitary environment.
Core Principles and Best Practices from the Food Code
Beyond specific updates, the Food Code 2017 reinforces fundamental principles and best practices that form the foundation of food safety management:
HACCP (Hazard Analysis and Critical Control Points)
A robust HACCP system is essential for identifying, evaluating, and controlling food safety hazards throughout the food preparation process. A HACCP plan involves conducting a hazard analysis to identify potential biological, chemical, or physical hazards; determining critical control points (CCPs) where hazards can be controlled; establishing critical limits for each CCP; implementing monitoring procedures to ensure CCPs are under control; developing corrective actions to take when critical limits are exceeded; establishing verification procedures to confirm that the HACCP system is working effectively; and maintaining accurate records of all HACCP activities.
Personal Hygiene
Maintaining high standards of personal hygiene among food handlers is paramount for preventing contamination of food. This includes frequent and thorough handwashing with soap and water, particularly after using the restroom, handling raw foods, or touching contaminated surfaces; wearing clean uniforms and hair restraints; avoiding jewelry or other items that could fall into food; and refraining from eating, drinking, or smoking in food preparation areas.
Controlling Time and Temperature
Preventing the temperature danger zone (41°F – 135°F / 5°C – 57°C) is crucial for inhibiting the growth of harmful bacteria. Foodservice operators must ensure that potentially hazardous foods are cooked to the required internal temperatures to kill pathogens, cooled rapidly to safe refrigeration temperatures, and held at proper hot or cold holding temperatures to prevent bacterial growth. Accurate temperature monitoring, using calibrated thermometers, is essential for maintaining time and temperature control.
Preventing Cross-Contamination
Cross-contamination occurs when harmful bacteria or allergens are transferred from one food to another, often from raw foods to cooked foods or from contaminated surfaces to clean surfaces. To prevent cross-contamination, foodservice operators should use separate cutting boards and utensils for raw and cooked foods, wash hands thoroughly after handling raw foods, store foods properly to prevent dripping or contact between different types of food, and clean and sanitize all surfaces that come into contact with food.
Cleaning and Sanitizing
Thorough cleaning and sanitizing of equipment, surfaces, and utensils are essential for removing food debris and killing harmful bacteria. Cleaning involves removing visible dirt and debris with soap and water, while sanitizing involves using an approved sanitizing solution to reduce the number of bacteria to safe levels. Proper procedures, including the correct concentration of sanitizer and adequate contact time, must be followed to ensure effective sanitation.
Food Allergen Awareness
Understanding and managing food allergens is crucial for protecting customers with food allergies. Foodservice operators must provide accurate information about menu ingredients and potential allergens, train staff on allergen awareness and prevention of cross-contact, and have procedures in place to accommodate customers with food allergies. Clear communication with customers about allergen concerns and providing allergen-free options are essential for ensuring their safety and satisfaction.
Implementation and Compliance: How to put the Food Code into practice
Remember, the Food Code is a *model* document. Your local health department likely uses a version of the Food Code as the basis for regulation. To be in compliance, follow these tips.
Adoption of the Food Code
It’s crucial to remember that the Food Code is a model document, meaning it’s not a law in itself. However, it’s widely adopted by state and local regulatory agencies as the basis for their food safety regulations. Foodservice operators should always consult with their local health department to determine the specific requirements in their jurisdiction. In addition, be mindful of whether the most recent version is being applied, or an earlier edition such as the 2017 Food Code.
Training and Education
Investing in comprehensive training and education for all employees is essential for building a strong food safety culture. Training programs should cover all aspects of food safety, including personal hygiene, time and temperature control, cross-contamination prevention, and cleaning and sanitizing procedures. Several reputable training providers, such as ServSafe and state-sponsored programs, offer certifications and resources to help foodservice operators train their staff effectively.
Working with Regulatory Agencies
Building a positive and collaborative relationship with health inspectors is crucial for maintaining compliance and ensuring food safety. Foodservice operators should view inspections as an opportunity to identify areas for improvement and demonstrate their commitment to food safety. Preparing for inspections by reviewing procedures, maintaining accurate records, and addressing any violations promptly can help foster a positive relationship with regulatory agencies.
Documentation and Record Keeping
Maintaining accurate records of food safety procedures is essential for demonstrating compliance and identifying potential problems. Records should include temperature logs, cleaning schedules, employee training records, and corrective action logs. Accurate documentation provides evidence that food safety controls are in place and working effectively.
Resources for further information
* **FDA Website:** The FDA’s website provides a wealth of information on the Food Code, including the full text of the code, guidance documents, and training materials.
* **State and Local Health Departments:** Your local health department is the best source of information on specific food safety requirements in your jurisdiction.
* **Food Safety Training Programs:** Reputable training providers like ServSafe offer comprehensive food safety training programs for foodservice professionals.
* **Industry Associations:** Industry associations, such as the National Restaurant Association, provide resources and support to help foodservice operators comply with food safety regulations.
Conclusion
The Food Code 2017, though not the current version used in many jurisdictions, still serves as a valuable guide for foodservice professionals striving to provide safe and high-quality food to their customers. By understanding the key changes and best practices outlined in the 2017 Food Code, and more importantly consulting with local regulations that are updated, foodservice operators can create a safer and healthier environment for their customers and contribute to a stronger food safety culture. The safety of the public depends on the commitment of every individual in the foodservice industry to follow these guidelines diligently. As you continue to improve your standards, keep food safety a top priority to ensure customer satisfaction and build trust in your business.
