01 Changing Safe Hot Holding Temperatures from 140 degrees F. to 130 degrees F.
02 Hot Holding Temperature Change From 140 Degrees F. to 130 degrees F. for all Potentially Hazardous Foods.
03 Changing Safe Hot Holding Temperature from 140 degrees F. to 130 degrees F.
04 Section 3-401.13, Plant Food Cooking for Hot Holding
05 Cooling Food
06 Add the Provisions of the Performance Standards for the Production of Certain Meat and Poultry Products to the Food Code
07 Preventing Contamination from Hands, Section 3-301.11
08 Submission Supporting National Restaurant Association’s CFP Issue Submission titled “Preventing Contamination From Hands, Section 3.301.11”.
09 No Bare Hand Contact with Ready-to-eat Foods and the Findings of the National Advisory Committee for Microbiological Criteria for Foods.
10 Preventing Contamination from Hands, Section 3-301.11
11 Handwashing, Hands-free Operation
12 Handwashing Frequency
13 Date Marking Ready-to-eat Potentially Hazardous Foods, Section 3-501.17
14 Section 3-501.17, Date Marking Ready-to-eat Potentially Hazardous Foods
15 Date Marking
16 Potentially Hazardous Food, Expiration Date Labeling
17 AFDO’s Position on Bare Hand Contact with Ready-to-eat Foods for Model Variances
18 Person in Charge, Duties, Section 2-103.11
19 Preventing Contamination from Hands, Section 3-301.11
20 Preventing Contamination from Hands, Section 3-301.11
21 Bare Hand Contact
22 Preventing Contamination from Hands, Section 3-301.11
23 Water Temperature for Handwashing
24 Hot Water Temperature at Handwashing Lavatory
25 Handwashing, Minimum Temperature
26 Hand Washing Water Temperature
27 Providing a Safe Range of Hand Sink Temperatures
28 Hot Water Requirements for Handwashing and Manual Warewashing
29 Changing Cooking Times and Temperatures for Ready-to-eat Whole Beef Roasts, Corned Beef Roasts, Pork Roast and Pork Roast such as Hams, Paragraph 3-401.11(B)
30 : When thin raw animal foods (those less than 1⁄2 inch thick) are cooked
to temperatures specified in section 3-401.11, a thermocouple with appropriate needle point probe must be available and used to measure temperatures as required in section 4-302.12.
31 Procedures, Written Notification
32 Permanent Outdoor Cooking Establishments
33 Variance Committee Report
34 Consistency of Exclusion/Restriction Language, 2-201.11/.12
35 Expanding Employee Health and Enforcement Provisions and the Annexes of The Food Code to include all Shiga toxin-producing E. coli (in addition to E. coli O157:H7)
36 Section 2-201.11 Responsibility of the Person in Charge to Require Reporting by Food Employees and Applicants*, and Section 2-201.12 Exclusions and Restrictions.*
37 Carpeting
38 Packaged Food Stored in Undrained Ice
39 Reserving Food (Bread)
40 Cloths and Napkins as Hot Pads/Pot Holders
41 Commingling of Shellstock by Lot in Lieu of Container, Section 3-203.12
42 Handwashing, Automatic Sensors
43 Non-Hand-Operated Lavatory Faucets
44 Hand Drying
45 Metered Faucets
46 Handwashing Sinks, Location Exception
47 Handwashing Lavatories, Work Area Accessibility
48 Pre-wash Sink Requirement
49 Backflow Prevention at Sinks
50 Backflow Prevention at Sinks
51 Equipment Use Requirements
52 4-204.112 Temperature measuring Devices Using Product Mimicking Technology
53 Dishmachine, Sanitizer Alert
54 Detergents, Sanitizers, and Rinsing Agents shall be Automatically Dispensed in Warewashing Machines
55 Backflow Protection for Carbonated Beverage Dispensers
56 Temperature Measuring Devices, Critical Violation
57 Ten-Year Exemption from 41° F Standard for Existing Refrigerators
58 Variances for Meat and Poultry Processing at Retail
59 Whole-muscle, Intact Beef Steak Labeling
60 Deletion of List Proprietary Substances and Nonfood Compounds Reference
61 Definition of Single-Use Articles
62 Food Recovery Guidelines as a Food Code Annex
63 Incorporating Federal Performance Standards that are in the Code of Federal Regulations (CFR) in the Food Code
64 Change the Term “Critical Items” and Update Definition
65 Update Food Code Preface for Current CDC Data
66 Periodicity of the FDA Food Code
67 Frequency of Issuing Editions of the FDA Food Code
02-16 Providing a Mechanism to Incorporate Federal Performance Standards in the Food Code
