The Future of Food Safety Week 1

Keep it compliant! The regulation changes to the 2017 FDA Food Code updates many of the standards and practices restaurants follow to protect guests from foodborne illness. Here are some key highlights to start the conversation. 

• Person in charge

               - Must be a Certified Food Protection Manager (must be designated in writing)
               - Must be on site while facility is in operation 

• Use of bandages, finger cots/stalls

               - Double protection for wounds on hands, wrists, fingers
               - Bandages must be covered by single-use gloves

• Clean up for bodily fluid incidents

              - SOPs must be in writing and available for review at all times
              - Steps must include specific employee actions 

• New cooking times for certain meats

              - Ratites (emu and ostrich); mechanically tenderized and injected meats; comminuted fish, meat,                               game animals commercially raised for food -- 155 degrees Fahrenheit for 17 seconds
              - Poultry -- 165 degrees Fahrenheit instantaneously

To learn more about National Food Safety Week, click here. 

National Food Safety Poster Week 1

National FOod Safety Activity Week 1