“…The United States Food and Drug Administration (FDA) Food Code (established) a new set of federal standards in 2009…multiple federal agencies, with input from business interests…(made) several changes in how health inspections are conducted…”
CLICK ON "FDA" TO VIEW FDA FOOD CODE
- Restaurants will have to put date markers on all food containers in their refrigerators and freezers
- Prepared food may be kept for no more than four or seven days, depending on the temperature to which it’s chilled
- Cooks and kitchen help will no longer be allowed to touch ready-to-eat foods with their bare hands
- Gloves must be used
- The standard is minimal bare-hand contact
- Refrigeration standards are being tightened
- Potentially hazardous foods – those that can make you sick if you’re not careful – must be chilled to 41 degrees
For more: http://www.starnewsonline.com/article/20111210/articles/111219993?p=1&tc=pg
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