HHS NEWS

U.S. Department of Health and Human Services

 
P99-4                           FOOD AND DRUG ADMINISTRATION
FOR IMMEDIATE RELEASE           Print Media:         202-205-4144
February 23, 1999               
                                Consumer Inquiries:  888-INFO-FDA

FDA ANNOUNCES THE AVAILABILITY OF ITS 1999 FOOD CODE

FDA today announces the availability of its 1999 Food Code a compendium of model food safety guidelines for retail operations and institutions that is based on the latest science. The Food Code is used as a reference by the more than 3,000 state and local regulatory agencies that oversee food safety in restaurants, grocery stores, nursing homes, and other institutional and retail settings.

The FDA Food Code, endorsed by USDA's Food Safety and Inspection Service and the Centers for Disease Control and Prevention, provides a model by which state regulatory authorities may develop or update their own food safety rules. Although it is neither federal law nor regulation, the Food Code is used by state and local regulatory agencies across the country and helps achieve consistency among these various regulatory jurisdictions.

In addition, many within all levels of the food industry may voluntarily follow the guidance and use the new recommendations to improve their operations.

"This year's edition of the Food Code details important progress in our efforts to monitor and prevent foodborne diseases where hazards can occur in retail settings. By using the Food Code, state and local public health agencies avail themselves of the best practical, science-based advice to mitigate risk factors, and these are set forth in manageable, enforceable provisions," said Dr. Jane E. Henney, FDA Commissioner.

The Food Code is updated every two years. Examples of significant changes in this year's edition include:

Enhanced food safety protections for highly susceptible populations from the potential risks associated with raw shell eggs, juices and raw seed sprouts.
Methods food establishments use to advise consumers of the increased risk of foodborne illness when ready-to-eat animal-derived foods are offered raw or undercooked.
Clarification of the Code provisions that prohibit bare-hand contact with ready-to-eat food.
Modification of time and temperature controls for cooking hamburgers and pork, as well as criteria for types of beef that can be served rare without a consumer advisory.
Safe handling instructions for retail operations that package meat and poultry.
Modification of recommendations related to reduced oxygen packaging to more clearly address Clostridium botulinum as a potential hazard in certain packaging processes.

Each revision of the Food Code is compiled with input from organizations such as the Conference for Food Protection, a coalition of state and federal officials, and representatives of industry and consumer groups organized to provide a forum for discussing food safety in the retail segment of the industry.

Copies of the 1999 Food Code are available on the World Wide Web at http://vm.cfsan.fda.gov/~dms/foodcode.html or at www.fedworld.gov. The 1999 Food Code also may be purchased in several formats from the National Technical Information Service, U.S. Department of Commerce, Springfield, VA 22161.

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