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Information on new FDA Food Code information is at ConsumerFoodSafety.orge and FDA posted on November 21, 2013.

The FDA has issued a new revsion to the Food Code to ensure food is unadulterated and honestly presented when offered to the consumer. "The Food Code represents FDA’s best advice for a uniform system of provisions that address the safety and protection of food offered at retail the_code01and in food service, and has been widely adopted by state, local, tribal and territorial regulatory agencies that regulate more than one million restaurants, retail food stores, vending operations and food service operations in schools, hospitals, nursing homes, and child care centers. " The following are major changes:

• "Restaurants and food stores must post signs notifying their customers that inspection information is available for review."
• "Nontyphoidal Salmonella is added to the list of illnesses that food workers are required to report to their management and that prompts management to exclude or restrict employees from working with food."
• "New requirements that better address emerging trends in food establishments such as the use of reduced oxygen packaging methods and the reuse and refilling of take-home food containers."
• "Revisions to the minimum cooking temperatures associated with procedures such as non-continuous cooking and circumstances under which bare-hand contact with ready-to-eat foods is permitted."
• "Stronger requirements for cleaning and sanitizing equipment used in preparing raw foods that are major food allergens."