Issue View | Council I | 2020 Scribe Packet
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Issue Number: Council I 008
Issue History
This is a brand new Issue.
Title
Amend Food Code 1-201.10 Statement of Application & Listing of Terms (PHF)
Issue you would like the Conference to consider
The definition of Time/Temperature Control for Safety Food in the Supplement to the 2017 Food Code includes unnecessary qualification by including the phrase "(formerly "potentially hazardous food" (PHF))".
Public Health Significance
The term "potentially hazardous food" is obsolete, as the term "time/temperature control for safety food" was introduced in the 2005 Food Code. In addition, the term "potentially hazardous food" does not appear elsewhere in the Supplement to the 2017 Food Code.
Recommended Solution: The Conference recommends...
that a letter be sent to the FDA requesting that Section 1-201.10 Statement of Application and Listing of Terms of the Supplement to the 2017 Food Code be amended as follows (language to be removed is stricken):
Time/Temperature Control for Safety Food (formerly "potentially hazardous food" (PHF)).
(1) "Time/temperature control for safety food" means a FOOD that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.
(2) "Time/temperature control for safety food" includes:
(a) An animal FOOD that is raw or heat-treated; a plant FOOD that is heat-treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation; and
