National Registry of Food Safety Professionals Updates Food Manager Exam

Food Safety Manager Certification Examination from National Registry of Food Safety Professionals has been updated to reflect the 2013 U.S. Food and Drug Administration (FDA) Food Code and new exam forms are scheduled to be released in early to mid-November. No changes were made to the examination content outline which forms the exam questions.

Below is a summary of significant changes in the 2013 update:

• Potentially Hazardous Food (PHF) references have been removed and replaced by “Time and Temperature Control for Safety Foods (TCS)”
• The term “critical item” has been replaced with the terms: “priority item” and “priority foundation item” throughout the entire food code.
• “Non-typhoidal Salmonella” is now a reportable illness. All Salmonella species that cause illness are reportable and require exclusion of the diagnosed food worker from the food facility
• Washing hands is required before donning gloves, but not in between changing gloves if same task is being done
• For non-continuous cooking of meats and poultry: The regular minimum internal temperature of foods is now accepted as the final cook temperature. (previously was165° F for all foods) Assuming proper cooling after the interruption in cooking.
• If Reduced Oxygen Packaging (ROP) foods are produced and used within 48 hours, no HACCP plan is required. In addition, a frozen fish package in ROP packaging must be removed from that packaging prior to starting the thawing process.
• Food establishments must provide public notice that the most recent inspection report is available for viewing
• Food contact surfaces must be cleaned and sanitized after use with any of the eight major allergens

National Registry developed a handy wallet card that outlines all of the major changes in the 2013 Food Code. These cards will ensure that class attendees know all of the latest changes to the FDA Food Code.

For more information about the Food Safety Manager Examination from National Registry of Food Safety Professionals, go to www.NRFSP.com.