Person in Charge (PIC) Designation During Non-Production Periods This PIC designation during non-production periods issue was presented as Issue 2004 I-013 under Council I at the 2004 CFP (see attached). It was accepted as amended by Council and approved by the delegates to request FDA resolve the issue through administrative process or brought back to […]
Issues for 2004 Conference for Food Protection, Hand Hygiene
The Conference for Food Protection is a working body to propose, evaluate and suggest enhancements to the FDA’s Model Food Code. It is structured to provide a representative and equitable partnership among regulators, industry, academia, professional organizations and consumers to identify problems, formulate recommendations, and develop and implement practices that ensure food safety. The primary […]
Hands-On System for the Person-In-Charge
Handwashing For Life® Hands-On System for the Person-In-Charge (PIC) This implementation system was created and developed as a tool to meet the PIC’s increasing accountability in controlling the hand hygiene process. Getting Started: The Hands-on System »
HACCP & AMC
Hazard Analysis Critical Control Point (HACCP) & Active Management Control (AMC) For Foodservice, ®). Hazard Analysis Critical Control Point. A food quality assurance system that identifies, evaluates and controls potentially hazardous foods and handling practices in the food industry. A HACCP plan is a written document based on HACCP principles to ensure the safe delivery […]
2009 Food Code – Hand Hygiene Version
Chapter 1 – PURPOSE AND DEFiNITION Intent 1-102.10 Food Safety, Illness Prevention, and Honest Presentation. The purpose of this Code is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented. Scope 1-103.10 Statement. This Code establishes definitions; sets standards for management and personnel, food operations, and equipment and […]
2005 Food Code – Full Version
2005 Food Code – Full Version: http://www.cfsan.fda.gov/~dms/fc05-toc.html
2001 Food Code – Hand Hygiene Version
Intent1-102.10 Food Safety, Illness Prevention, and Honest Presentation. The purpose of this Code is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented. Scope1-103.10 Statement. This Code establishes definitions; sets standards for management and personnel, food operations, and equipment and facilities; and provides for food establishment plan review, […]
2001 Food Code – Full Version
2001 Food Code – Full Version: http://www.cfsan.fda.gov/~dms/fc01-toc.html
Healthy People 2010
Food safety is a priority action area of Healthy People 2010, the comprehensive, nationwide set of health promotion and disease prevention objectives designed to serve as a 10-year strategy for improving health in the United States. Healthy People 2010 objectives include reducing infections caused by foodborne pathogens, reducing outbreaks of foodborne illness, and improving food […]
Clean Hands Coalition
The Centers for Disease Control (CDC) has taken the lead to facilitate the formation of the Clean Hands Coalition (CHC). This national multi-disciplined team of advocates will develop a realistic long-term hand hygiene solution. Its ranks consist of senior professionals from the regulatory, commercial and academic communities. Using a science based approach and the model […]