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Issue Number: Council I 020
Title
Issue you would like the Conference to consider
There is not a requirement in the 2013 FDA Food Code for the person in charge to ensure that employees are monitoring hot and cold holding temperatures.
Public Health Significance
Food held at improper temperature is one of the five risk factors for foodborne illness. According to statistics compiled by the Centers for Disease Control from the five year period 1988-1992 food held at improper holding temperatures was implicated in 37% of foodborne illness outbreaks in the United States. In spite of this, there is not a requirement in the FDA Food Code that the permit holder monitor hot and cold holding of time/temperature control for safety food.
Recommended Solution: The Conference recommends...
that a letter be sent to FDA requesting the 2013 Food Code be amended to include the following (new language is in underline format):
2-103.11 Person in Charge
(P) Time/Temperature Control for Safety Food are being maintained pursuant to 3-501.16 through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during hot and cold holding. Pf