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| TABLE OF CONTENTS | (available in PDF) | ||
| PREVIOUS EDITIONS OF CODES | (available in PDF) | ||
| INTRODUCTION | (also available in PDF) | ||
| PREFACE | (available in PDF) | ||
| CHAPTER 1 | PURPOSE AND DEFINITIONS | (available in PDF) | |
| CHAPTER 2 | MANAGEMENT AND PERSONNEL | (available in PDF) | |
| CHAPTER 3 | FOOD | (available in PDF) | |
| CHAPTER 4 | EQUIPMENT, UTENSILS, AND LINENS | (available in PDF) | |
| CHAPTER 5 | WATER, PLUMBING, AND WASTE | (available in PDF) | |
| CHAPTER 6 | PHYSICAL FACILITIES | (available in PDF) | |
| CHAPTER 7 | POISONOUS OR TOXIC MATERIALS | (available in PDF) | |
| CHAPTER 8 | COMPLIANCE AND ENFORCEMENT | (available in PDF) | |
| ANNEX 1 | COMPLIANCE AND ENFORCEMENT | (available in PDF) | |
| ANNEX 2 | REFERENCES | (available in PDF) | |
| ANNEX 3 | PUBLIC HEALTH REASONS / ADMINISTRATIVE GUIDELINES |
(available in PDF) | |
| ANNEX 4 | MANAGEMENT OF FOOD SAFETY PRACTICES-ACHIEVING ACTIVE MANAGERIAL CONTROL OF FOODBORNE ILLNES RISK FACTORS | (available in PDF) | |
| ANNEX 5 | CONDUCTING RISK-BASED INSPECTIONS | (available in PDF) | |
| ANNEX 6 | FOOD PROCESSING CRITERIA | (available in PDF) | |
| ANNEX 7 | MODEL FORMS, GUIDES, AND OTHER AIDS | (available in PDF) | |
| SUMMARY | SUMMARY OF CHANGES IN THE FDA FOOD CODE | (also available in PDF) | |
| SUPPLEMENT | SUPPLEMENT TO THE 2005 FOOD CODE (Added October 2007) |
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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(703) 605-6000, refer to report number PB 2005-102200
