FDA updates Food Code with cut leafy greens standard
Published on
11/10/2009 09:33AM
An updated Food Code from the Food and Drug Administration includes a new standard for cut leafy greens handling by retail and foodservice establishments.
The FDA’s Food Code — the first full update in four years — is used as a model for regulators throughout the country, the agency said in a Nov. 9 news release. Specifically, the just-released 2009 version states that cut leafy greens are now included among the foods that require time and temperature control for safety.
Similar guidelines were previously added for cut melons and cut tomatoes in prior updates to the code, said David Gombas, senior vice president for food safety and technology of United Fresh Produce Association, Washington, D.C.
“It’s not really a surprise,” he said. “Nobody in the fresh-cut business should upset that because everyone in the fresh cut business wants to keep their product as close to 32 degrees as possible for best quality and shelf life.”
The model code and reference document provides a “scientifically sound technical and legal basis” for regulating retail and foodservice establishments, the release said.
The FDA’s Food Code is the model for state, city and county regulation of about 1 million restaurants, retail food stores and vending and foodservice operations in the U.S., the agency said.
“The FDA is spearheading an important initiative to improve the nation’s food safety system by establishing a fully integrated national system with federal, state, local, tribal, and territorial regulatory agencies,” said Stephen Sundlof, director of FDA’s Center for Food Safety and Applied Nutrition in the release.
Gombas said the food code serves as a way for state and local regulators to harmonize food safety regulations.
“Back in the old days every state and county had their own regulations and if you are major retailer you might have to deal with thousands of different rules, and it was ridiculous,” he said. Gombas said the code is a great example of a process that brings together all stakeholders, he said.
The FDA cited these changes to the Food Code:
- Each provision in the Food Code is prioritized to assist the industry and regulators have a maximum impact on food safety;
- Cut leafy greens are now included among the foods that require time and temperature control for safety;
- New requirements were added to improve awareness of food allergens; and
- New requirements were added related to cleaning and sanitizing of equipment and surfaces
For more information about the 2009 FDA Food Code, see this link.
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