The 2009 Food Code, officials said, is used to regulate more than 1 million restaurants, retail food stores and vending and food service operations across the United States. They said the code provides the basis for most licensing, inspection and enforcement activities, as well as serving as a model for food statutes, regulations and ordinances.
Officials said the 2009 edition of the Food Code is the seventh full edition published by the FDA. The previous full edition was released in 2005 with a supplement published in 2007.
Among the updates, cut leafy greens are now included among the foods that require time and temperature control for safety. And requirements are added to improve food worker awareness of food allergen concerns in the food service and retail setting.
Serving hamburgers and other ground meats in an undercooked form upon a consumer's request is no longer an option for items offered on a children's menu, officials said. And a new definition and criteria are added for the non-continuous cooking of foods comprised of raw animal products.
Several requirements related to the effective cleaning and sanitizing of equipment and surfaces are enhanced or clarified.
More information is available at http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/.