2009 FDA Food Code Supplement

The FDA has released the 2009 Food Code Supplement. This update incorporates some of the recommendations from the 2010 Conference on Food Protection.

New amendments to the 2009 Food Code Supplement include:

  • Certified Food Protection Manager – to require at least one food establishment employee with management and supervisory responsibilities be a Certified Food Protection Manager
  • Deliveries to Food Service Establishments during non working hours – foods must be properly delivered and stored during non working hours
  • Employee Illness Policy – requires that the person in charge inform employees, in a verifiable manner, of requirements to report information about their health and activities as they relate to diseases transmissible through food
  • No Bare Hand Contact with Ready to Eat Foods – specifies that the prohibition of bare hand contact with ready to eat foods does not apply to the handling of ready to eat foods as they are being added as ingredients to a food that is to be cooked in the food establishment to a minimum temperature specified in the Code
  • Storage of packaged meats – revised to allow for storage of packaged meats in a manner that precludes potential cross contamination
  • Responding to contamination events – Implement procedures for responding to and cleaning up vomiting and diarrheal events
  • Washing of raw or whole fruits and vegetables – Adding chemicals generated on site for washing  or peeling of raw, whole fruits and vegetables that shall meet the requirements of 21 CFR


Blog post by:

Doris Rittenmeyer CP – FS, Food Safety Consultant, and Food Safety Advisor to Elara
Rittenmeyer has more than 25 years of experience in the food safety field. She was Director of Safety Management Services at FoodHandler Inc. from 1999 through 2010. Prior to FoodHandler, Rittenmeyer was employed by the State of Iowa, Iowa Department of Inspections and Appeals, as the Training Officer for the Food and Consumer Safety Bureau for 13 years. Rittenmeyer is currently a certified master instructor with the Educational Foundation of the National Restaurant Association.

This information is provided as a general guideline and is not intended to be, nor does it, constitute legal or regulatory advice. Additional Federal regulations may apply to your particular circumstances. State, regional and local laws, ordinances and regulations may also apply.