October 19, 2023
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Roughly 1 in 6 people contract a foodborne illness every year. When those foodborne illnesses come from a food service establishment, winning back loyal customers can take a lot of work.
Adhering to food safety standards in your restaurant reduces the risk of foodborne illnesses which is why staying up to date on the latest food safety codes is crucial to combat potential sickness. Learn more about the latest food safety updates from the FDA and what you need to revise to implement the new recommendations.
For a complete list of updates visit fda.gov
Updated Food Safety Guidelines
Keeping up with food safety regulations helps prevent foodborne illnesses, allergic reactions, and cross-contamination. Not only does a hygienic kitchen keep patrons and employees safe, but it also keeps an establishment's reputation intact.
In an effort to help keep kitchens and customers safe, the U.S. Food and Drug Administration has updated its food code recommendations. Ensure your restaurant is up-to-date with the newest guidelines by following these changes.
New Allergy Food Codes
Update: Sesame is considered a major allergen.
Sesame joins standard allergens—milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, and soybeans.
Act: Perform an ingredient audit and see what dishes might contain sesame. Once determined, denote sesame-containing items on your menu.
Update: Labeling allergens on bulk foods.
For restaurants, this recommendation could apply to salad bars and self-serve buffets. Having a conversation with your health department regulator can give you better insight as to how bulk-food labeling might affect your establishment. Although, when in doubt, it’s best to err on the side of caution and provide labels.
Act: Label bulk foods containing significant allergens.
Update: Allergy awareness training takes center stage. Keeping your staff informed of significant allergies and what dishes or beverages contain them is crucial to maintaining food safety.
Act: Requiring your team to take an allergy-specific food safety course is a great resource to keep your crew informed.
Additional Hygiene Requirements
Update: Animals on patios.
Regulatory jurisdictions may approve pets in outdoor dining areas.
Act: If your food establishment wants to include pets on your patio, check with your health inspector about your allowances.
Update: Hand washing water temperature.
Water temperature for handwashing sinks should be a minimum of 85 degrees, in alignment with the Uniform Plumbing Code.
Act: Check your temperature using a digital thermometer after letting the water run for a few minutes.
Food-Specific Revisions
Update: Food donation programs get guidelines.
Restaurants are always looking to help reduce food waste, and food donations are a community-based solution. The FDA has now released recommendations on how to donate food safely.
Act: You’ll want to ensure all your donated food is stored, prepared, packaged, and labeled according to the food code standard.
Update: Food safety temperatures get new exceptions.
The most recent guidelines for food temperatures allow for ready-to-eat, sealed foods and freshly cut fruit to begin at an ambient temperature of 70 degrees or less. The temperature cannot exceed 70 degrees over the course of four hours. Before these updates, all food had to start at an internal temperature of less than 41 degrees or higher than 135 degrees.
Act: Test and monitor the temperature of ready-to-eat meals, sealed foods, and freshly cut fruit.
US Foods CHEF’STORE Cares About Food Safety
CHEF’STORE always takes food safety practices seriously. Our Stay Cool food safety program ensures foods remain at proper temperatures from our store to your kitchen.
Whether you are getting our conveniently-priced products delivered to your restaurant or visiting one of our nearby locations, we take all the steps to provide fresh and safe products and supplies.
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