Hospitality Industry Food Safety: The "2009 FDA Food Code" Established New Federal Standards Limiting Handling Of Foods With "Bare Hands", Lowered Refrigeration Temperatures

“…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…”

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• 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