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                FDA Food Code

FDA Food Code

                        Food Code 2022
          Food Code 2017
          Food Code 2013
          Food Code 2009
          Food Code 2005
          Food Code 2001
          Food Code 1999
          Food Code 1997 Home
          Food
          Guidance & Regulation (Food and Dietary Supplements)
          Retail Food Protection
          FDA Food Code
          Food Code 2009FDA Food Code Food Code 2009
  
  	
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    Print**2009 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; revised as of April 1, 2008).

Contents

Also available in (PDF 6MB) and en Español (Spanish) (PDF 2MB).

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)
	Index (Only applicable to PDF version.) (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 (also available in PDF)
	Annex 4: Management of Food Practices Achieving Active Managerial Control of Foodborne Illness Risk Factors (also available in PDF)
	Annex 5: Conducting Risk-based Inspections (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)
	Supplement: SUPPLEMENT TO THE 2009 FOOD CODE (Added September 2011)

                                                                                  Content current as of:
      03/07/2022
              
              
Regulated Product(s)
		 Food & BeveragesTopic(s)
			  Retail Food ProtectionFDA Food Code

          
                        Food Code 2022
          Food Code 2017
          Food Code 2013
          Food Code 2009
          Food Code 2005
          Food Code 2001
          Food Code 1999
          Food Code 1997
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