Foodservice Equipment Reports

Microwaves, Chemical Sanitizers Covered In FDA’s Revised Model Food Code

The U.S. Food and Drug Administration’s newly issued revisions to the 2009 Model Food Code includes reworded clarifications on microwave cooking and chemical sanitizers in dishwashing equipment.

The Model Food Code is a recommendation that cities, states or counties can adopt into law. The supplement, released late last month, clarifies that raw animal foods cooked in a microwave oven “shall be heated to a temperature of at least 74°C (165°F) in all parts of the food.”

The code’s section 4-501, “Manual and Mechanical Warewashing Equipment, Chemical Sanitization –Temperature, pH, Concentration, and Hardness,” defines how the products are used in accordance with the EPA-registered label use instructions and details compliance with specific guidelines.

In addition, the code also now calls for foodservice institutions, retailers and restaurants to have an on-premise certified food protection manager.

The supplement clarifies food safety responsibilities of an operation’s “person in charge,” as well as how much time a business has to fix any violations.

The FDA is recommending that states and local jurisdictions incorporate into their retail food safety codes and ordinances a requirement that food establishments employ at least one certified food protection manager. 

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