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The FDA defines PHOs as those fats and oils that have been hydrogenated, but not to complete or near complete saturation, and with an iodine value IV greater than 4.
Any party may seek food additive approval from the FDA for the use of PHOs with data that demonstrates no harm of the proposed use. Naturally occurring trans fat ingredients from ruminant sources B.
The use of conjugated linoleic acid CLA C. Partially hydrogenated methyl ester of rosin D. Fully hydrogenated oils The Order is available at Final Determination on Partially Hyrdogenated Oils An extension has been granted until June 18, for the manufacturing of specific, limited petitioned uses of PHOs.
This will allow time for reformulation. By January 1, all of these products should have worked their way through distribution and no longer be sold. Extension of compliance date: Notification; declaratory order; extension of compliance business plan restaurant powerpoint presentations California Retail Food Code, Chapter The Food Protection Program has initiated an incentive program for food establishments which identifies and awards a certificate to food establishments that routinely exhibit excellent food safety and sanitation practice.
Our team of inspectors are here to partner with our food businesses to ensure food prepared or sold within Orange County is safe for consumers. As such, our inspectors share the latest Food for Thought brochure during each routine inspections.
These brochures include information about important topics like keeping food at proper temperatures; the importance of handwashing; and food worker training and certificate programs. If you would like to offer suggestions for future issues, please email ehealth ochca.
There are many food facilities that are already contributing and we thank you for your food donations and supporting those in need.
If you would like to learn more about donating food, please visit the website for Waste Not OC, www. Eric Handler, who brought together various food outreach organizations and food industry groups in the fight against hunger and food insecurity. If you would like to donate excess food, please contact our Waste Not OC coalition partner at If you have questions related to the safe donation of food, please contact Environmental Health at Start Your Own Food Donation Program This toolkit contains customizable forms, labels, food safety checklists and general guidance that your business or organization can use to start a food donation program.
Use this downloadable document to access additional tips, legal references, liability protections, and applicable tax deduction information. Click on the link HERE. Food Safety Recall "Widget" A food recall occurs when there is reason to believe that a food may cause consumers to become ill. A food manufacturer or distributor initiates the recall to take foods off the market.
Some reasons for recalling food include: Discovery of an organism in a product which may make consumers sick Discovery of a potential allergen in a product Mislabeling or misbranding of food.
For example, a food may contain an allergen, such as nuts or eggs, but those ingredients do not appear on the label. The report aligns with the risk-based inspection process that was adopted by the Orange County Board of Supervisors in August of You may reference the Retail Food Program Inspection Guide here for a thorough description of the changes.
Here are some of the highlights: The inspection report will be divided into three sections: The posting of the inspection notification seals Pass, Reinspection Due - Pass, Closed will remain the same.PowerPoint Templates.
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