A compilation of model requirements for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It is offered by the FDA for adoption by local, state, and Federal government jurisdictions that have responsibilities for foodservice, retail food stores, or food vending operations. Some can be a threat to food safety. Populations that are particularly susceptible to foodborne illness, such as the very young, the very old, pregnant women, or people with weakened immune systems. The FDA Food Code stipulates special precautions for serving these groups.
Inspected food is considered to be safe for consumption.
Microscopically small plants that often appear as fuzzy, colored patches on food. Some molds are toxic. Oxygen may be removed or replaced with another gas. Spores are resistant to heat and other unfavorable conditions. It changes color to indicate that food has been held at an unsafe temperature.