FDA Food Code

Journal of Environmental Health, April 1996 | Go to article overview

FDA Food Code


The Food and Drug Administration publishes the Food Code, a reference that guides retail outlets such as restaurants and grocery stores and institutions such as nursing homes on how to prepare food to prevent foodborne illness.

Provisions of the Food Code are compatible with the Hazard Analysis Critical Control Point (HACCP) concept and terminology. HACCP is a system for ensuring food safety that involves identifying and monitoring the critical points in food preparation where the risks of foodborne hazards (microbial, chemical and physical) are greatest. FDA is working to make HACCP the basis for its food safety regulations.

Local, state and federal regulators use the FDA Food Code as a model to help develop or update their own food safety rules and to be consistent with national food regulatory policy. Also, many of the over 1 million retail food establishments apply Food Code provisions to their own operations. Although the Food Code is neither federal law nor federal regulation and does not preempt state or local laws, authority to provide such guidance is granted by federal law.

Prevention of foodborne illness, the primary focus of the Food Code, is emphasized in several provisions. These include:

* detailed charts that give specific guidance for time, temperature and humidity for cooking meat and other raw foods derived from animals. For example, ground meat must be cooked to an internal temperature of 155 degrees Fahrenheit (68 degrees Celsius) for 15 seconds to be safe. The cold holding temperature is 41 F (5 C) or lower.

* recommendations to retail managers on how to ensure food service workers' health and hygiene practices (including restricting infected employees), how to clean and sanitize food utensils, and how to maintain equipment and facilities. In order to comply with the Food Code, retail management must be able to demonstrate knowledge of foodborne illness prevention as it relates to their own food operation.

The Food Code also includes provisions for:

* setting time limits for holding cooked foods safely outside of controlled temperatures

* allowing the temperature of frozen foods to be raised, short of thawing, before cooking, which is sometimes desirable for improving the texture of cooked foods

* using food additives safely

* marking the date of preparation on all potentially hazardous refrigerated ready-to-eat foods that are prepared and held for more than 24 hours in a food establishment

* preparing game animals, exotic animal species, and wild mushrooms

* ensuring honest presentation of foods to consumers

* advising consumers that certain foods should be ordered and eaten fully cooked in order to ensure their safety

The Food Code also has provisions for the safety of molluscan shellfish, such as oysters, clams and mussels.

Seven reference sections help users apply the code's provisions uniformly and effectively to their jurisdictions. The sections are:

* compliance and enforcement - shows model provisions on legal due process

* references - cites relevant scientific studies, laws, and regulations by model code section

* public health reasons - explains the purposes of each code provision

* establishment inspections - guides in planning, conducting and reporting inspections under the code

* HACCP - explains in detail the principles, terminology and applications of the concept

* food processing criteria - gives factors to be considered when preparing, evaluating and approving HACCP plans pertaining to certain food processing operations at the retail level

* sample forms

The Food Code is updated every two years, to coincide with the biennial meeting of the Conference for Food Protection. …

The rest of this article is only available to active members of Questia

Sign up now for a free, 1-day trial and receive full access to:

  • Questia's entire collection
  • Automatic bibliography creation
  • More helpful research tools like notes, citations, and highlights
  • Ad-free environment

Already a member? Log in now.

Notes for this article

Add a new note
If you are trying to select text to create highlights or citations, remember that you must now click or tap on the first word, and then click or tap on the last word.
One moment ...
Default project is now your active project.
Project items

Items saved from this article

This article has been saved
Highlights (0)
Some of your highlights are legacy items.

Highlights saved before July 30, 2012 will not be displayed on their respective source pages.

You can easily re-create the highlights by opening the book page or article, selecting the text, and clicking “Highlight.”

Citations (0)
Some of your citations are legacy items.

Any citation created before July 30, 2012 will labeled as a “Cited page.” New citations will be saved as cited passages, pages or articles.

We also added the ability to view new citations from your projects or the book or article where you created them.

Notes (0)
Bookmarks (0)

You have no saved items from this article

Project items include:
  • Saved book/article
  • Highlights
  • Quotes/citations
  • Notes
  • Bookmarks
Notes
Cite this article

Cited article

Style
Citations are available only to our active members.
Sign up now to cite pages or passages in MLA, APA and Chicago citation styles.

(Einhorn, 1992, p. 25)

(Einhorn 25)

1

1. Lois J. Einhorn, Abraham Lincoln, the Orator: Penetrating the Lincoln Legend (Westport, CT: Greenwood Press, 1992), 25, http://www.questia.com/read/27419298.

Cited article

FDA Food Code
Settings

Settings

Typeface
Text size Smaller Larger Reset View mode
Search within

Search within this article

Look up

Look up a word

  • Dictionary
  • Thesaurus
Please submit a word or phrase above.
Print this page

Print this page

Why can't I print more than one page at a time?

Full screen

matching results for page

Cited passage

Style
Citations are available only to our active members.
Sign up now to cite pages or passages in MLA, APA and Chicago citation styles.

"Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences." (Einhorn, 1992, p. 25).

"Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences." (Einhorn 25)

"Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences."1

1. Lois J. Einhorn, Abraham Lincoln, the Orator: Penetrating the Lincoln Legend (Westport, CT: Greenwood Press, 1992), 25, http://www.questia.com/read/27419298.

Cited passage

Welcome to the new Questia Reader

The Questia Reader has been updated to provide you with an even better online reading experience.  It is now 100% Responsive, which means you can read our books and articles on any sized device you wish.  All of your favorite tools like notes, highlights, and citations are still here, but the way you select text has been updated to be easier to use, especially on touchscreen devices.  Here's how:

1. Click or tap the first word you want to select.
2. Click or tap the last word you want to select.

OK, got it!

Thanks for trying Questia!

Please continue trying out our research tools, but please note, full functionality is available only to our active members.

Your work will be lost once you leave this Web page.

For full access in an ad-free environment, sign up now for a FREE, 1-day trial.

Already a member? Log in now.