The Essential Elements of Local Public Health provides updates and information from NACCHO’s Environmental Health and Infectious Disease portfolios.
The U.S. Food and Drug Administration’s National Retail Food Team has released new posters that focus on proper holding practices for...
Jul 24, 2019 | Michelle Shapiro
On June 4–6, 2019, the Food and Drug Administration (FDA) National Retail Program Team management and retail association...
Jul 15, 2019 | Michelle Shapiro
Adoption of the FDA Food Code by state and territorial authorities with responsibility for regulating foodservice and retail food...
Jun 20, 2019 | Michelle Shapiro
The U.S. Food and Drug Administration announced the release of Decoding the Food Code: Information to Assist the User, an online based...
Jun 14, 2019 | Michelle Shapiro
For the last several months, NACCHO has featured the progress that communities across the country have made in retail food protection...
Jun 07, 2019 | Michelle Shapiro
Some people use frozen berries without first cooking them, increasing their risk of exposure to harmful viruses. The U.S. Food and...
May 31, 2019 | Michelle Shapiro
The U.S. Food & Drug Administration’s (FDA’s) Voluntary National Retail Food Regulatory Program Standards (Retail Program...
May 10, 2019 | Michelle Shapiro
Apr 15, 2019 | Michelle Shapiro
Fermentation and curing of meat, poultry, game, and fish products, as well as other fermentations (e.g., kombucha and kimchee) are...
The U.S. Food and Drug Administration’s National Retail Food Team has released new posters that focus on proper holding practices for cold prepared food and adequate cooking temperatures for turkey and ground beef. These posters were created as part of the FDA’s efforts to enhance food safety training at the retail level by helping employees […]
On June 4–6, 2019, the Food and Drug Administration (FDA) National Retail Program Team management and retail association representatives held a meeting. Notes and outcomes from the meeting are outlined below: Meeting Purpose The purpose of the meeting and conference calls leading up to the meeting was to: Obtain a better understanding of FDA/association roles as they […]
Adoption of the FDA Food Code by state and territorial authorities with responsibility for regulating foodservice and retail food stores has been a goal of the FDA since the inception of the FDA Retail Food Safety Initiative. Adoption of the Food Code represents a successful federal/state partnership for improving food safety. The Food Code establishes […]
The U.S. Food and Drug Administration announced the release of Decoding the Food Code: Information to Assist the User, an online based training module developed to engage and educate stakeholders on the foundational policy principles of the Food Code. The FDA publishes the Food Code, a model that assists food control jurisdictions at all levels […]
For the last several months, NACCHO has featured the progress that communities across the country have made in retail food protection through a blog series on the U.S. Food & Drug Administration’s (FDA’s) Voluntary National Retail Food Regulatory Program Standards (Retail Program Standards). The Retail Program Standards are designed to help food regulatory programs enhance […]
Some people use frozen berries without first cooking them, increasing their risk of exposure to harmful viruses. The U.S. Food and Drug Administration reported three hepatitis A virus outbreaks and one norovirus outbreak linked to frozen berries in the United States from 1997 to 2016. The FDA began sampling frozen berries for each hazard as […]
The U.S. Food & Drug Administration’s (FDA’s) Voluntary National Retail Food Regulatory Program Standards (Retail Program Standards) are designed to help food regulatory programs enhance the services they provide to the public. This post is part of NACCHO’s Retail Program Standards blog series, showcasing the progress that communities across the country have made in retail […]
Fermentation and curing of meat, poultry, game, and fish products, as well as other fermentations (e.g., kombucha and kimchee) are considered specialized processes under the U.S. Food and Drug Administration Model Food Code. This virtual sharing session held on April 9, 2019 focused on the science and proper implementation of fermentation and curing. Presenters will […]
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