2022 FDA Food Code Gives Us an Updated Temperature Danger Zone
The FDA has released it’s updated version of the Food Code. Major changes included new definitions, updated references, the addition of sous vide instructions, sesame as a declarable allergen, and a change to the Temperature Safety Zone to between 41°F and 135°F.
The FDA Food Code is in its 30th year this year. Click here to read a Q&A with FDA food safety experts about the history of the code, how often it is updated, and how it is intended to be used.
Free Foreign Supplier Verification Program Training
Do you have imported ingredients and want to know if you must comply with the FDA’s Foreign Supplier Verification Program? The Food Safety Preventive Control Alliance (FSPCA) is offering free FSVP training on their website.
New Georgia Food Truck Regulations
Did you know that the Georgia Department of Public Health recently created new regulations for food trucks operating in Georgia? House Bill 1443, which allows food trucks to sell food anywhere in the state under a single permit, was passed in March of last year, but went into effect January 1, 2023. Click here to read more.
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- U.S. Food & Drug Administration (FDA)
- U.S. Department of Agriculture (USDA)
- Centers for Disease Control and Prevention (CDC)
- Georgia Department of Agriculture (GDA) Recalls
The Problem with PFAS
PFAS (Pre- and Polyfluoroalkyls) are a group of man-made chemicals that have been used for a variety of coatings and surfaces, such as nonstick cookware (Teflon), for decades. Although PFAS are being phased out, these “forever chemicals” never degrade and can build-up in the environment, even making it into the food/water supply. In 2016, the Environmental Protection Agency (EPA) created a Lifetime Public Health Advisory for 70 parts per trillion in drinking water. In 2021, the Centers for Disease Control (CDC) released a report, Toxicological Profile for Perfluoroalkyls, and has expressed concern about the toxicity to humans and animals. The same year, the USDA also released a PFAS Fact Sheet. The USDA started testing foods, and in July 6, 2022, the USDA issued it’s first recall (Smoked Clams in Olive Oil, imported from China) due to elevated PFAS limits.
What can you do as a food manufacturer to make sure you are in compliance? Conduct a formal risk assessment to determine if you have high risk ingredients or packaging materials.
Here are some additional resources to help:
- PFAS Information on Department of Defense Website
- General Information on PFAS on EPA Website
- EPA Fact Sheet, PFOS and PFOA Drinking Water Health Advisories
- Food and Drug Administration (FDA) Information on PFAS
- NRCS Science and Technology Webinar Portal For webinars concerning PFAS in water and agricultural production (Search for “PFAS”)
Sesame – Added to USA Mandatory Allergen Labeling Rule
Don’t wait to add any sesame ingredients to your finished product ingredient statements. On January 1, 2023, the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act will make this mandatory for all food produced in the USA.
Start now to review your ingredients, formulas, and make any needed changes to your labels. Click here to listen to the FDA webinar on this new rule and please reach out with any questions about how this may affect your product formulation or labeling.
USDA New Regulations on Breaded, Stuffed Raw Chicken Products
On August 2, 2022, the USDA made a major announcement and declared Salmonella an adulterant in breaded, stuffed raw chicken products such as cordon bleu or chicken Kiev. This means that any of these products that are found to contain Salmonella (limit is 1 cell per gram), the USDA can issue a recall. In fact, prior to this declaration, there have been over 200 cases of Salmonella from these types of products across 14 outbreaks. The problem is that these products are breaded and often par cooked, which makes the product look fully cooked. Consumers often ignore the cooking directions and just warm-up the product, instead of fully cooking it.