This week FDA released the 2017 Food Code with updates that aim to provide government and industry with guidance and provisions for reducing the risk of foodborne illness.

The most notable changes to the 2017 Food Code include a revised requirement that the person in charge (PIC) must be a certified food protection manager; a new section that speaks to using bandages, finger cots or finger stalls; harmonized cooking time and temperature parameters for intact and non-intact meat and poultry; and updated procedures for retail food establishments operations during an extended water or electrical outage.

“The 2017 Food Code provides uniform standards for retail food safety, eliminates redundant processes for establishing food safety criteria, and establishes a more standardized approach in controlling food safety hazards within a retail environment.” – FDA

FDA has a special National Retail Food Team that can help regulatory officials, educators and industry in understanding, adopting and implementing the provisions of the Food Code. Those who have questions can send them to retailfoodpolicyteam@fda.hhs.gov.