The 2022 Food Code and You: Key Information for Food Service Operators and Educators

The FDA has released the anticipated 2022 Food Code. Join the food safety expert team from ServSafe as we discuss the 2022 Food Code and its impact on foodservice operators from industry, academic and scientific perspectives.  
 
Patrick Guzzle, Vice President of Food Science and Safety for the National Restaurant Association, will provide attendees with a breakdown of how the recent changes impact day-to-day operations and advise what updates might need to be made.

Patrick will be joined by Dr. Ben Chapman, Agricultural and Human Sciences Department Head at North Carolina State University, who will add insight on why the revisions to the Food Code were made and how these revisions help keep guests safe.

Some key updates to the FDA Food Code include:

• Adding sesame as a major food allergen to reflect that the Food Allergy Safety, Treatment, Education and Research Act of 2021 established sesame as the ninth major food allergen.
• Informing consumers, in writing, of major food allergens as ingredients in unpackaged food.
• Revising the definition of intact meat, including enhancements to clarify time/temperature cooking requirements.
• Adding guidance addressing food donations.

Note: This webinar is an educational presentation, not a ServSafe certification. There is no certificate of completion for attending.

 

Speakers

Patrick Guzzle
Vice President, Food Science
National Restaurant Association

Benjamin Chapman, PhD
Agricultural and Human Sciences Department
North Carolina State University