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Errata 2001 Food Code Errata Sheet
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The spiral bound version of the 2001 Food Code, issued in August 2002, is the most up-to-date printed version. In November 2001, an 8 ½ x 11 paperbound version was printed for the FDA but had limited distribution.
If the spiral bound version is being used, see the corrections listed in Table 1. Errors that were discovered after the printing of the spiral-bound version of the 2001 Food Code, issued in August 2002, appear in Table 1.
If the 8 ½ x 11 paperbound version is being used, see the corrections listed in both Table 1 and Table 2. Errors that were discovered after the printing of the 8 ½ x 11 paperbound version of the 2001 Food Code, issued in November 2001, appear in Table 2.
| Table 1 - Corrections to 2001 Food Code - Spiral Bound Version issued August 2002 |
This corrected language does not appear in either the
spiral bound or paperbound versions of the 2001 Food Code. Changes and additions are shown in highlighted text. Deletions are shown in strikethrough text.
If you are using an older web browser, such as Netscape 4 or MSIE 4, and you do not see the strikeouts and highlighting, you may download this document in PDF format.
| Food Code Provision | Corrected Language | |
|---|---|---|
| Front Cover | now reads | |
| 1-201.10(B)(38)(a) | now reads | ...or other equine in 9 CFR 301 Definitions, as Poultry in 9 CFR 381 Poultry Products Inspection Regulations, or as FISH as defined... |
| 2-201.12(B)(1) | now reads | Suffering from a symptom specified under ¶¶ 2-201.11(B)(1)(a),
(b), (c), |
| 2-301.16(A)(1)(b) | now reads | Have active antimicrobial ingredients that are
listed in the FDA monograph for
OTC Health-Care Antiseptic Drug Products as an antiseptic handwash; |
| 3-501.17(C) | is now italicized to read | A refrigerated, ready-to-eat potentially hazardous food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine, may be marked as specified in ¶ (A) or (B) of this section, or by an alternative method acceptable to the regulatory authority. |
| 4-502.11 | now reads | Good Repair and Calibration
A) Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. |
| 4-602.11(D) | now reads |
(6) The cleaning schedule is approved based on consideration of:
|
| Annex 2-1-201.10(4) | now reads | ... Title 9, Subchapter A Part 301 Definitions |
| Annex 2-1-201.10(5) | now reads | ... Title 9, Subchapter A Part 381 Poultry Products Inspection Regulations |
| Annex 2-3-201.11(2) | now reads | Code of Federal Regulations, Title 21, Part 16, Regulatory Hearing Before the Food and Drug Administration |
| Annex 2-3-201.11(3) | now reads |
Code of Federal Regulations, Title 21, Part 101, Food Labeling |
| Annex 2-3-201.11(4) | now reads | Code of Federal Regulations, Title 21, Part 115, Shell Eggs |
| Annex 2-3-202.11(1) | now reads | ... Title 9, Part
590.50, Temperature and Labeling Requirements. |
| Annex 6-2(F) | now reads | ...substances specified in 9 CFR 424 Preparation and Processing Operations are exempt from... |
| Annex 6-3(A) | now reads | ... specified requirements for added nitrite may be found in USDA regulations, 9 CFR 424. It is important... |
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Table 2 - Corrections to 2001 Food Code - 8½ x 11 Paperbound Version (printed for the FDA but had limited distribution) |
The following corrected language does appear in the spiral bound version but not in the
8 ½ x 11 paperbound versionof the 2001 Food Code. Changes and additions are shown in
highlighted text. Deletions are shown in strikethrough text.
If you are using an older web browser, such as Netscape 4 or MSIE 4, and you do not see the strikeouts and highlighting, you may download this document in PDF format.
| Food Code Provision | Corrected Language | |
|---|---|---|
| 1-201.10(B)(66)(a)(ii) | now reads | ... Voluntary Poultry Inspection Regulations. |
| 3-201.17(A)(2) | now reads | ... 9 CFR 352 Exotic Animals; Voluntary Inspection or rabbits that ... 9 CFR 354 Voluntary Inspection of Rabbits and Edible Products Thereof; |
| 3-403.11(E) | now reads | Remaining
unsliced portions of roasts |
| 3-501.16(A)(1) | now reads | At ... a time specified in ¶ 3-401.11(B) or reheated
as specified in ¶ 3-403.11(E) may be held at a
temperature of 54°C (130°F) or above; or |
| 3-501.16(A)(2) | now reads | At
a temperature |
| 3-501.16(A)(2)(a) | now reads | |
| 3-501.16(A)(2)(b) | now reads | |
| 3-501.17(A) | now reads | ... combinations specified below. The day of... |
| 3-501.17(A)(1) | added to read | 5°C (41°F) or less for a maximum of 7 days; or |
| 3-501.17(A)(2) | added to read | 7°C (45°F) or between 5°C
(41°F) and 7°C (45°C) for a maximum of 4 days in existing refrigeration
equipment that is not capable of maintaining the food at 5°C (41°F) or less if: |
| 3-501.17(A)(2)(a) | added to read | The equipment is in place and in use in the food establishment, and |
| 3-501.17(A)(2)(b) | added to read | Within 5 years of the regulatory authority's adoption of this Code, the equipment is upgraded or replaced to maintain food at a temperature of 5°C (41°F) or less. |
| 3-501.17(B) | now reads | Except as specified ... based on the temperature and time combinations specified in ¶ (A) of this section; and |
| 3-501.18(A)(1) | now reads | (A) A food
specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds
either of the temperature and time combinations specified in |
| 3-501.18(A)(3) | now reads | Is appropriately marked
with a date or day that exceeds a temperature and time combination as
specified in |
| 3-501.18(B) | now reads | (B) Refrigerated, ready-to-eat, potentially hazardous food prepared in a food establishment and dispensed
through a vending machine with
an automatic shutoff control shall be discarded if it exceeds a temperature
and time combination as specified in |
| 3-502.12(B)(2)(c) | now reads | specified in 9 CFR 424.21, Use of food ingredients and sources of radiation, and is received in an intact ... |
| 5-203.15(A) | now reads | ... § 5-202.13; or |
| Annex 2-3-201.11(5) | now reads | Federal Register: (Volume 65, Number 234), Pages 76091-76114. |
| Annex 2-3-201.11(6) | now reads | Goverd, K.A., F.W. Beech, R.P. Hobbs ... |
| Annex 2-3-201.11(7) | now reads | Zhao, T., M.P. Doyle and R.E. Besser, 1993... |
| Annex 2-3-502.12 |
now deleted | |
| Annex 2-3-502.12 |
now reads | ... Title 9, Part 424.21, Use of food ingredients and sources of radiation. |
| Annex 2-3-502.12 through |
now renumbered | |
| Annex 2-3. FDA SUPPORTING DOCUMENTS
Pages 237-238,254-257, and 422 |
now reads | ... http://www. ... |
| Annex 3-2-301.16 (1) | now reads | The Center's Indirect Additives Group ... |
| Annex 3-2-301.16(3) | now reads | Questions regarding ... Indirect Additives Group, HFS-215, Office of Food Additive Safety, Center for Food ... |
| Annex 3-3-401.11-13, under Temperature for Comminuted Meat at Less Than 1 Second, the second paragraph | now reads | 1. The cooking recommendations contained in the Food Code and in USDA guidance provide a large margin of safety for killing vegetative enteric pathogens; |
| Annex 3-3-501.19, Page 313 | now reads | Holding Cold Food Without Temperature Control |
| Annex 5-6. OTHER SOURCES OF HACCP INFORMATION Page 454 | now reads | FDA CFSAN ... 5100
Paint Branch Parkway, College Park, MD
20740-3835 |
