3-401: Cooking Temperatures

3-401.15

Added Public Health Reasons for new § 3-401.15 Manufacturer Cooking

Instructions.

FDA Food Code 2022 Summary of Changes

Summary-14

3-501.14

Amended Public Health Reasons for § 3-501.14 to revise paragraphs 12 -14 in the

section addressing the CFSAN/FSIS Joint Position Paper on Cooling to update and

harmonize with revised FSIS policies.

3-501.17

• Amended Public Health Reasons for §3-501.17 Ready-to-Eat, Time/Temperature

Control for Safety Food, Date Marking, to include reference to a fact sheet

developed to assist industry and regulatory authorities to better understand the

types of information that may be included on a date marking label and what the

disposition time of that product looks like based on the information provided.

• Amended Public Health Reasons for § 3-501.17 to revise the weblink under the

“FDA/USDA/CDC Listeria monocytogenes Risk Assessment” section in

paragraph 1 for the Quantitative Assessment of the Relative Risk to Public

Health from the Foodborne Listeria monocytogenes Among Selected Categories

of Ready-to-Eat Foods.