CDC Report Highlights State Food Safety Practices
Explore your state’s status and our food safety resources.
- Increasing the speed of DNA fingerprinting using pulsed-field gel electrophoresis (PFGE) testing for all reported cases of Shiga toxin-producing Escherichia coli (E. coli) O157,
- Increasing the completeness of PFGE testing of Salmonella, and
- Adopting provisions recommended in the Food and Drug Administration’s (FDA) Food Code into state food safety regulations.
New Food Indicator
We encourage you to check out the new reports and would especially like to draw your attention to a new food safety indicator. The indicator measures “state adoption of selected foodborne disease-related provisions” from the 2013 Food and Drug Administration (FDA) Food Code. The Food Code is a science-based model code states can use to develop or update their food safety rules to better prevent illness and outbreaks. The measure covers the following Food Code provisions CDC has identified as especially important in reducing norovirus and other causes of illness in restaurants and other retail food establishments:
- Excluding ill food service staff from working until at least 24 hours after symptoms such as vomiting and diarrhea have ended.
- Prohibiting bare hand contact with ready-to-eat food.
- Requiring at least one employee in a food service establishment to be a certified food protection manager.
- Requiring food service employees to wash their hands.
Explore your state’s status and check out our additional food safety resources below.
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