U. S. DEPARTMENT OF HEALTH AND HUMAN SERVICES
Public Health Service
Food and Drug Administration
Washington, DC 20204
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The Food Code sections are available in both HTML and PDF versions.
April 2004 Update: Editorial edits were made to the 2001 Food Code HTML version to incorporate the Errata Sheet, corrections since original posting date, and for content accuracy. Links were also added where references exist to other parts/sections of the Food Code, the Code of Federal Regulations, the United States Code, and the Supplement to the 2001 Food Code.
| TABLE OF CONTENTS | (also available in PDF) | |
| PREVIOUS EDITIONS OF CODES | (also available in PDF) | |
| INTRODUCTION | (also available in PDF) | |
| PREFACE | (also available in PDF) | |
| CHAPTER 1 | PURPOSE AND DEFINITIONS | (also available in PDF) |
| CHAPTER 2 | MANAGEMENT AND PERSONNEL | (also available in PDF) |
| CHAPTER 3 | FOOD | (also available in PDF) |
| CHAPTER 4 | EQUIPMENT, UTENSILS, AND LINENS | (also available in PDF) |
| CHAPTER 5 | WATER, PLUMBING, AND WASTE | (also available in PDF) |
| CHAPTER 6 | PHYSICAL FACILITIES | (also available in PDF) |
| CHAPTER 7 | POISONOUS OR TOXIC MATERIALS | (also available in PDF) |
| CHAPTER 8 | COMPLIANCE AND ENFORCEMENT | (also available in PDF) |
| ANNEX 1 | COMPLIANCE AND ENFORCEMENT | (also available in PDF) |
| ANNEX 2 | REFERENCES | (also available in PDF) |
| ANNEX 3 | PUBLIC HEALTH REASONS / ADMINISTRATIVE GUIDELINES (335Kb) |
(also available in PDF) |
| ANNEX 4 | FOOD ESTABLISHMENT INSPECTION | (also available in PDF) |
| ANNEX 5 | HACCP GUIDELINES | (also available in PDF) |
| ANNEX 6 | FOOD PROCESSING CRITERIA | (also available in PDF) |
| ANNEX 7 | MODEL FORMS, GUIDES, AND OTHER AIDS | (also available in PDF) |
| SUMMARY | SUMMARY OF CHANGES IN THE FDA FOOD CODE | (also available in PDF) |
| INDEX | (Only applicable to PDF version.) | (available in PDF) |
| ERRATA | 2001 FOOD CODE ERRATA SHEET (added August 2003) |
(also available in PDF) |
| SUPPLEMENT | SUPPLEMENT TO THE 2001 FOOD CODE (added August 2003) |
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| OBTAINING THE FOOD CODE |
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Chapter 1
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- 1-1 TITLE, INTENT, SCOPE
- 1-101 Title
- 1-102 Intent
- 1-103 Scope
- 1-2 DEFINITIONS
- 1-201 Applicability and Terms Defined
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Chapter 2
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- 2-1 SUPERVISION
- 2-101 Responsibility
- 2-102 Knowledge
- 2-103 Duties
- 2-2 EMPLOYEE HEALTH
- 2-201 Disease or Medical Condition
- 2-3 PERSONAL CLEANLINESS
- 2-301 Hands and Arms
- 2-302 Fingernails
- 2-303 Jewelry
- 2-304 Outer Clothing
- 2-4 HYGIENIC PRACTICES
- 2-401 Food Contamination Prevention
- 2-402 Hair Restraints
- 2-403 Animals
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Chapter 3
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- 3-1 CHARACTERISTICS
- 3-101 Condition
- 3-2 SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS
- 3-201 Sources
- 3-202 Specifications for Receiving
- 3-203 Original Containers and Records
- 3-3 PROTECTION FROM CONTAMINATION AFTER RECEIVING
- 3-301 Preventing Contamination by Employees
- 3-302 Preventing Food and Ingredient Contamination
- 3-303 Preventing Contamination from Ice Used as a Coolant
- 3-304 Preventing Contamination from Equipment, Utensils, and Linens
- 3-305 Preventing Contamination from the Premises
- 3-306 Preventing Contamination by Consumers
- 3-307 Preventing Contamination from Other Sources
- 3-4 DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN
- 3-401 Cooking
- 3-402 Freezing
- 3-403 Reheating
- 3-5 LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN
- 3-501 Temperature and Time Control
- 3-502 Specialized Processing Methods
- 3-6 FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING
- 3-601 Accurate Representation
- 3-602 Labeling
- 3-603 Consumer Advisory
- 3-7 CONTAMINATED FOOD
- 3-701 Disposition
- 3-8 SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS
- 3-801 Additional Safeguards
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Chapter 4
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- 4-1 MATERIALS FOR CONSTRUCTION AND REPAIR
- 4-101 Multiuse
- 4-102 Single-Service and Single-Use
- 4-2 DESIGN AND CONSTRUCTION
- 4-201 Durability and Strength
- 4-202 Cleanability
- 4-203 Accuracy
- 4-204 Functionality
- 4-205 Acceptability
- 4-3 NUMBERS AND CAPACITIES
- 4-301 Equipment
- 4-302 Utensils, Temperature Measuring Devices, and Testing Devices
- 4-4 LOCATION AND INSTALLATION
- 4-401 Location
- 4-402 Installation
- 4-5 MAINTENANCE AND OPERATION
- 4-501 Equipment
- 4-502 Utensils and Temperature and Pressure Measuring Devices
- 4-6 CLEANING OF EQUIPMENT AND UTENSILS
- 4-601 Objective
- 4-602 Frequency
- 4-603 Methods
- 4-7 SANITIZATION OF EQUIPMENT AND UTENSILS
- 4-701 Objective
- 4-702 Frequency
- 4-703 Methods
- 4-8 LAUNDERING
- 4-801 Objective
- 4-802 Frequency
- 4-803 Methods
- 4-9 PROTECTION OF CLEAN ITEMS
- 4-901 Drying
- 4-902 Lubricating and Reassembling
- 4-903 Storing
- 4-904 Handling
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Chapter 5
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- 5-1 WATER
- 5-101 Source
- 5-102 Quality
- 5-103 Quantity and Availability
- 5-104 Distribution, Delivery, and Retention
- 5-2 PLUMBING SYSTEM
- 5-201 Materials
- 5-202 Design, Construction, and Installation
- 5-203 Numbers and Capacities
- 5-204 Location and Placement
- 5-205 Operation and Maintenance
- 5-3 MOBILE WATER TANK AND MOBILE FOOD ESTABLISHMENT WATER TANK
- 5-301 Materials
- 5-302 Design and Construction
- 5-303 Numbers and Capacities
- 5-304 Operation and Maintenance
- 5-4 SEWAGE, OTHER LIQUID WASTE, AND RAINWATER
- 5-401 Mobile Holding Tank
- 5-402 Retention, Drainage, and Delivery
- 5-403 Disposal Facility
- 5-5 REFUSE, RECYCLABLES, AND RETURNABLES
- 5-501 Facilities on the Premises
- 5-502 Removal
- 5-503 Facilities for Disposal and Recycling
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Chapter 6
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- 6-1 MATERIALS FOR CONSTRUCTION AND REPAIR
- 6-101 Indoor Areas
- 6-102 Outdoor Areas
- 6-2 DESIGN, CONSTRUCTION, AND INSTALLATION
- 6-201 Cleanability
- 6-202 Functionality
- 6-3 NUMBERS AND CAPACITIES
- 6-301 Handwashing Facilities
- 6-302 Toilets and Urinals
- 6-303 Lighting
- 6-304 Ventilation
- 6-305 Dressing Areas and Lockers
- 6-306 Service Sinks
- 6-4 LOCATION AND PLACEMENT
- 6-401 Handwashing Facilities
- 6-402 Toilet Rooms
- 6-403 Employee Accommodations
- 6-404 Distressed Merchandise
- 6-405 Refuse, Recyclables, and Returnables
- 6-5 MAINTENANCE AND OPERATION
- 6-501 Premises, Structures, Attachments, and Fixtures - Methods
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Chapter 7
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- 7-1 LABELING AND IDENTIFICATION
- 7-101 Original Containers
- 7-102 Working Containers
- 7-2 OPERATIONAL SUPPLIES AND APPLICATIONS
- 7-201 Storage
- 7-202 Presence and Use
- 7-203 Container Prohibitions
- 7-204 Chemicals
- 7-205 Lubricants
- 7-206 Pesticides
- 7-207 Medicines
- 7-208 First Aid Supplies
- 7-209 Other Personal Care Items
- 7-3 STOCK AND RETAIL SALE
- 7-301 Storage and Display
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Chapter 8
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- 8-1 CODE APPLICABILITY
- 8-101 Use for Intended Purpose
- 8-102 Additional Requirements
- 8-103 Variances
- 8-2 PLAN SUBMISSION AND APPROVAL
- 8-201 Facility and Operating Plans
- 8-202 Confidentiality
- 8-203 Construction Inspection and Approval
- 8-3 PERMIT TO OPERATE
- 8-301 Requirement
- 8-302 Application Procedure
- 8-303 Issuance
- 8-304 Conditions of Retention
- 8-4 INSPECTION AND CORRECTION OF VIOLATIONS
- 8-401 Frequency
- 8-402 Access
- 8-403 Report of Findings
- 8-404 Imminent Health Hazard
- 8-405 Critical Violation
- 8-406 Noncritical Violation
- 8-5 PREVENTION OF FOODBORNE DISEASE TRANSMISSION BY EMPLOYEES
- 8-501 Investigation and Control
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Annex 1
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- PURPOSE
- EXPLANATION
- PRINCIPLE
- RECOMMENDATION
- PARTS
- 8-6 CONSTITUTIONAL PROTECTION
- 8-7 NOTICES
- 8-8 REMEDIES
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Annex 2
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- PART I UNITED STATES CODE AND CODE OF FEDERAL REGULATIONS
- PART II BIBLIOGRAPHY
- PREFACE
- CHAPTER 1 PURPOSE AND DEFINITIONS
- CHAPTER 2 MANAGEMENT AND PERSONNEL
- CHAPTER 3 FOOD
- CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS
- CHAPTER 5 WATER, PLUMBING, AND WASTE
- CHAPTER 6 PHYSICAL FACILITIES
- PART III FDA SUPPORTING DOCUMENTS
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Annex 3
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- CHAPTER 1 PURPOSE AND DEFINITIONS
- CHAPTER 2 MANAGEMENT AND PERSONNEL
- CHAPTER 3 FOOD
- CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS
- CHAPTER 5 WATER, PLUMBING, AND WASTE
- CHAPTER 6 PHYSICAL FACILITIES
- CHAPTER 7 POISONOUS OR TOXIC MATERIALS
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Annex 4
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- INTRODUCTION
- PROGRAM PLANNING
- STAFF TRAINING
- CONDUCTING THE INSPECTION
- INSPECTION DOCUMENTATION
- INSPECTION REPORT
- ADMINISTRATIVE PROCEDURES BY THE STATE/LOCAL AUTHORITIES
- TEMPERATURE MEASURING DEVICES
- CALIBRATION PROCEDURES
- HACCP INSPECTION DATA FORM
- FOOD ESTABLISHMENT INSPECTION REPORT
- FDA ELECTRONIC INSPECTION SYSTEM
- ESTABLISHMENT SCORING
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Annex 5
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- INTRODUCTION
- HACCP PRINCIPLES
- SUMMARY
- ACKNOWLEDGMENTS
- BIBLIOGRAPHY
- OTHER SOURCES OF HACCP INFORMATION TWO TYPICAL FLOW DIAGRAMS
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Annex 6
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- INTRODUCTION
- REDUCED OXYGEN PACKAGING
- SMOKING AND CURING
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Annex 7
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- Form 1 Applicant and Food Employee Interview
- Form 2 Food Employee Reporting Agreement
- Form 3 Applicant and Food Employee Medical Referral
- Form 4 Adoption by Reference
- Form 5 Adoption by Section-by-Section Reference
- Form 6 HACCP Inspection Data
- Form 7 Food Establishment Inspection Report
- Guide 1 Exclusions and Restrictions
- Guide 2 Removal of Exclusions and Restrictions
- Guide 3 Inspectional Guide
- List Worldwide Status of Salmonella typhi, Shigella spp., Escherichia coli O157:H7, and Hepatitis A Virus by Geographical Area
- Chart 1 Summary Chart for Minimum Cooking Food Temperatures and Holding Times Required by Chapter 3
- Chart 2 Summary Chart for Minimum Food Temperatures and Holding Times Required by Chapter 3 for Reheating Foods for Hot Holding
- Chart 3 Summary Chart for Date Marking and Disposing Ready-to-Eat, Potentially Hazardous Food
- Chart 4 FDA Food Code Mobile Food Establishment Matrix
- Summary Summary of Changes in the FDA Food Code
2001 Recommendations of the
United States Public Health Service
Food and Drug Administration
The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.
This model is offered for adoption by local, state, and federal governmental jurisdictions for administration by the various departments, agencies, bureaus, divisions, and other units within each jurisdiction that have been delegated compliance responsibilities for food service, retail food stores, or food vending operations. Alternatives that offer an equivalent level of public health protection to ensure that food at retail and foodservice is safe are recognized in this model.
This guidance represents FDA's current thinking on safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It does not create or confer any rights for or on any person and does not operate to bind FDA or the public. This guidance is being issued in accordance with FDA's Good Guidance Practices regulation (21 CFR 10.115; 65 FR 56468; September 19, 2000).
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