On January 11, the FDA released an updated version of the Procedures for Standardization of Retail Food Safety Inspection Officers and the Standardization Field Workbook. The Procedures are based on the FDA Food Code and are updated to reflect current Food Code provisions, as well as include more focus on foodborne illness risk factors, Food Code interventions, and application of the Principals of Hazard Analysis Critical Control Point (HACCP).
- Extending the time for completing at least 20 contact hours of training for re-standardization from 2 years to 3 years (Chapter 2);
- Clarifying job responsibility for conducting retail food safety standardization of other regulatory personnel within the eligibility requirement (Chapter 3);
- Highlighting food safety-related activities as the focus for meeting the Continuing Education and Training requirements (Chapter 3)
- Updating Standardization Suspension and Revocation section to make allowance for special circumstances (Chapter 3), and
- Replacing the Risk Control Plan example with a new example that utilizes a root cause analysis approach (Annex 3-2)
See the notice of publication for full details and links to the updated documents.