FDA Releases Supplement to the 2013 Food Code

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.