The 2022 FDA Food Code updated the required documentation and procedures for Food Establishments. The FDA Code 2-501.11 requires written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. A Certified Food Protection Manager, must be available and onsite at all times during peak hours and an alternate person in charge during non-peak hours. The FDC Code 3-501.17 requires Ready-to-eat, Time/Temperature Control for Safety Food, prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, ore discarded. 

Please find the full letter detailing all the required information here. 

For more information there will be a detailed informational session scheduled. Please contact the Health Department at (203) 256-3020 for additional questions.