Colorado State University Extension
SafeFood Rapid Response Network
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ServSafe® Updates Reflect 2001 FDA Food Code
Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Winter 2003
Many readers have expressed interest in learning what changes have been made to the new ServSafe® 2nd Edition Coursebook and Essentials in regards to the 2001 FDA Food Code. Since the exam will follow these new changes, those who are still using the 1st Edition need to note the necessary changes with your students. For more details regarding ServSafe® materials, please go to www.nraef.org/faq/faq_servsafe_update.
Eggs: The wording in the 2nd Edition has been changed from all eggs being considered potentially hazardous foods ('99 Code) to align with 2001 Food Code wording that only eggs not treated to destroy Salmonella spp. are considered such. In other words, pasteurized eggs are now excluded from this category.
Moldy Cheese: Options for retaining cheese with mold have been expanded in the 2nd Edition to include FDA's recommendation to cut away all moldy areas in cheese at least one inch around them.
E. coli: In the 2nd Edition, E. coli O157:H7, E. coli O157:NM, and all other strains that produce shiga toxins are collectively referred to as shiga toxin-producing Escherichia coli, rather than by their individual strain (i.e, O157:H7).
Handwashing: Terminology changes have been made regarding correct handwashing procedure, as well as lowering the recommended water temperature from 110ºF to 100ºF.Medical Jewelry: The ServSafe materials now advise managers that employees who handle food or utensils should NOT wear medial information jewelry, due to the potential for contamination.
Food Storage Temperatures: Wording in the 2nd edition has changed to acknowledge that some local and state food codes still allow perishable foods to be stored at 45ºF, even though the 2001 FDA food Code recommends these foods to be stored at 41ºF.
Egg Storage: In the 1st edition of the ServSafe Coursebook, eggs could be received at 45ºF, but needed to be stored at 41ºF. The 2nd edition has been changed to read that eggs can be received and stored at 45ºF to reflect changes in the 2001 Food Code.
Egg Safe Handling Statements: All cases or cartons of eggs for direct sale to consumers must now display safe-handling statements.
Temperature Changes: The temperature range in which microorganisms grow best has been expanded from 70-120º F to 70-125º F, to reflect the 2001 Food Code.
Raw Fish: Wording in the 2nd Edition on serving raw fish has been expanded to include fish that will be served "partially cooked," such as an ahi tuna steak served rare.
Ground Meat: The 2nd Edition has added the 2001 FDA Food Code option of cooking ground meats to an internal temperature of 158ºF for <1 second.
Alternative cooking time and temperature combinations: have been updated for beef and pork roasts. (See chart on website.)
For more information about the 2001 FDA Food Code, visit the FDA website at www.cfsan.fda.gov/~dms/ftoc.html.
