Provided are links to documents that our partners requested be placed on the CFP website. CFP members may request a link or posting on this page; please send your request to: executiveassistant@foodprotect.org.
FDA Food Code
- 2009 FDA Food Code
- » http://www.cfsan.fda.gov/~dms/foodcode.html
FDA Information
- Evaluation and Definition of Potentially Hazardous Foods
This webpage contains useful information about how to evaluate whether a food requires time/temperature control for safety and examples of how studies were conducted on certain foods. Research was conducted by the Institute of Food Technologists.
- » http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm094141.htm
- FDA 2000 Report on Occurrence of Risk Factors
- » http://www.cfsan.fda.gov/~dms/retrsk.html
- FDA 2004 Report on Occurrence of Risk Factors
- » http://www.cfsan.fda.gov/~dms/retrsk2.html
- FDA Audit Manual for Conducting Voluntary National Retail Food Regulatory Program Standards Self-Assessment Evaluations
- » Download File
- FDA Draft Voluntary National Retail Food Regulatory Program Standards
- » http://www.cfsan.fda.gov/~dms/ret3toc.html
- FDA Food Security Preventive Measures Guidance
- » http://www.cfsan.fda.gov/~dms/secgui11.html
- FDA HACCP Guide for Operators
- » http://www.cfsan.fda.gov/~dms/hret2toc.html
- FDA HACCP Guide for Regulators
- » http://www.cfsan.fda.gov/~dms/hret3toc.html
- FDA Standardization Procedures
- » http://www.cfsan.fda.gov/~ear/rfi-toc.html
- Parameters for Determining Inoculated Pack/Challenge Study Protocols
This file contains the report of the National Advisory Committee on Microbiological Criteria for Foods on how to conduct microbial challenge studies used to evaluate foods to determine whether they require time/temperature controls for safety.
- » http://www.fsis.usda.gov/PDF/NACMCF_Inoculated_Pack_2009F.pdf
- Potentially Hazardous Food: The Evolving Definition of Temperature Control for Safety
This webpage contains useful information concerning changes in our understanding of potentially hazardous foods and when time/temperature controls are required for food safety. A downloadable powerpoint presentation is included.
- » http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFactorReduction/RetailFoodRiskFactorStudies/ucm111167.htm