FDA Food Code

Including the 2003 Supplement

This publication of the 2001 Food Code is intended to serve as a convenient and useful collection of the model laws shaping food safety and sanitation regulation nationwide. It includes the latest Supplement to the 2001 Food Code issued in August 2003. The Food Code is a reference document for regulatory agencies responsible for food safety in retail outlets such as restaurants and grocery stores as well as institutions such as nursing homes, hospitals, and child care centers. The Food Code is offered for adoption by state and local governmental jurisdictions responsible for food service, retail food stores, or food vending operations. It is not federal law, nor is it preemptive, but the Food Code may be adopted in whole or in part and used by agencies at all levels of government that have responsibility for managing food safety and sanitation risks at retail.

  • Chapter 1 of the Food Code, Purpose and Definitions, sets forth the title, intent, and scope of the Code. It also provides the definitions applied in the interpretation and application of the Code, ranging from common abbreviations to industry-specific terms.
  • Chapter 2 of the Code, Management and Personnel, provides the responsibility, knowledge, and duties expected of supervisory personnel. Chapter 2 also provides guidance concerning matters of employee health, personal cleanliness, and hygienic practices.
  • Chapter 3, Food, is a comprehensive chapter that discusses many topics, including compliance with food law, specifications for certain foods, and preventing contamination. Chapter 3 also provides several key public health interventions to protect consumer health.
  • Chapter 4, Equipment, Utensils, and Linen, also has a broad scope. It surveys materials, design, repair, installation, and maintenance of equipment. Chapter 4 also provides guidance on the cleaning and sanitization of food contact services, non-food contact surfaces and utensils.
  • Chapter 5, Water, Plumbing, and Waste, reviews the source, quality, quantity, and availability standards for water. It also provides model requirements for the construction, operation, and maintenance of plumbing system. The end of Chapter 5 discusses facilities for and removal of waste products and recyclable items.
  • Chapter 6, Physical Facilities, offers model guidelines concerning materials for construction and repair; design, construction and installation; and maintenance and operation.
  • Chapter 7, Poisonous and Toxic Materials, provides guidance on the labeling and identification of toxic materials. It also provides guidance for storing and displaying such materials for retail sale.
  • Chapter 8, Compliance and Enforcement, reviews the applicability of the Code, permits, inspection, and correction of violations. Chapter 8 also provides information on preventing employees™ transmission of foodborne illness and disease.
  • There are seven appendices to the Food Code that provide additional guidance. These appendices include Code references; model forms, guides, and aids; HACCP guidelines, administrative guidelines; and information on food processing criteria and food establishment inspection (620 pages, Published 2003)

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