The Hand Hygiene CFP Issue Incubator The Conference for Food Protection (CFP) is a valuable forum to enhance away-from-home food safety by guiding operators via biennial updates of the FDA’s Model Food Code. Issues are submitted for Council discussion early in January of the same year as this biennial event, next to be held April […]
2006 CFP Issue: I-003
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 […]
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 […]
FDA Food Code
U. S. Department of Health and Human Services Public Health Service Food and Drug Administration Introduction The U. S. Food and Drug Administration publishes the Food Code , a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail […]
