2013 FDA Food Code (US) released

com-chefsteps

The FDA 2013 Food Code is out!

http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htm

Haven't read it yet, but so far I'm seeing "you need a HACCP plan…" except for fish and cheese.

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com-chefsteps

Also, for foods of pH 5 or less:

Amended to add two new references (#24, and #28) and renumbered the remaining references. The new references are regarding time to formation of C. botulinum toxin. These references provide support of the pH of 5 limit for the psychrotrophic strains of C. botulinum due to Code changes to allow a 7-day storage for ROP at 41°F and a 30-day hold for vacuum packaging and Cook-Chill/Sous Vide of foods with a pH of 5 or less.

com-chefsteps

Okay, I'm reading this as, for example, "Whole Foods can't sous-vide food, chill it, and then sell you the SV bag to take home. But they can SV food and sell it to you on the hot bar."

Since surveys

have shown that temperature control in home kitchens is not always adequate, food

packaged using cook-chill or sous vide processing methods cannot be distributed

outside the control of the food establishment doing the packaging.

com-chefsteps

This looks like maybe my butcher can get a a HAACP plan to sell SV-ready meat, but they can't do it without a HAACP plan. Excerpts:

can sell SV-ready meat:

3-502.12

shall

implement a HACCP PLAN…

PACKAGED FOOD shall be maintained at 5°C Pf

(41°F) or less and…

(d) Is a FOOD with a high level of competing organisms

such as raw MEAT, raw POULTRY, or raw vegetables;

(b) Discard the FOOD if within 30 calendar days of its

PACKAGING if it is not served for on-PREMISES consumption,

or consumed if served or sold for off-PREMISES

consumption;