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Article: Food Safety: Food Code Updated for 1999.

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Restaurants & Institutions
Article date:
April 1, 1999
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CONSUMER ADVISORIES, TIME AND TEMPERATURE STANDARDS AMONG CHANGES IN MODEL GUIDELINES

Changes in federal food safety guidelines give foodservice operators more flexibility in areas such as consumer advisories, bare-hand contact with food and time and temperature cooking standards.

The U.S. Food and Drug Administration detailed the changes as it unveiled the 1999 Food Code. The 400-page code is a reference document designed as a model for the more than 3,000 state and local regulatory agencies that enforce food safety in restaurants and institutions and in retail settings such as grocery stores.

The food code is updated every two years to reflect ...

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