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FDA Releases Supplement to the 2013 Food Code
The FDA’s modifications to its Food Code could affect your franchise.
If you’re legally the “Person in Charge” at a food establishment, make sure to pay close attention to the Food and Drug Administration’s latest updated to the Food Code.
Among other things, you’ll now have to monitor food temperatures during hot and cold holding and understand the difference between foodborne illnesses such as Typhoid fever and nontyphoidal illnesses.
The FDA created the Food Code to help prevent foodborne illness in the foodservice industry, and hopefully this new modifications will make the industry even safer.
Click here to read the Food Code to understand how it will effect your brand.
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About the Author
Nick Powills
FollowNick Powills, CFE, founded No Limit Agency in 2008 and serves as Chief Brand Strategist for the Chicago-based firm. No Limit is a full-service communications agency that establishes and elevates brands by bridging Public Relations, Social Media, Marketing, Advertising, Digital, and a lot of creativity, to best strategize well-rounded and successful campaigns for 50+ global franchise brands. By presenting visionary ideas and building real relationships, No Limit is able to create effective media branding strategies to help companies grow. Nick currently leads a staff of writers, media strategists, designers, social media experts and digital producers in an office think-tank where brands are humanized for strong, compelling media stories. Prior to starting No Limit at the age of 27, Nick spent four years working at a franchise PR agency where he mastered the art of building rapport with media outlets and creating newsworthy pitches for earned media placements. He holds a Bachelor of Journalism from Drake University in Iowa.
