FDA Food Code
The FDA Food Code is a model set of guidelines published by the U.S. Food and Drug Administration that provides a scientifically sound technical and legal basis for regulating the retail and food service industries. Updated every four years, the Food Code covers food safety practices including employee hygiene, food temperature controls, equipment standards, and facility sanitation. While not federal law itself, the Food Code is adopted in whole or in part by state and local jurisdictions as the basis for their food safety regulations.
The FDA Food Code serves as a comprehensive reference document that state, local, and tribal governments use when developing or updating their own food safety regulations. As of the most recent adoption data, all 50 states and several territories have adopted regulations modeled on some version of the Food Code, though the specific edition and the degree of customization varies by jurisdiction. The Food Code is developed through a collaborative process involving the FDA, the Centers for Disease Control and Prevention (CDC), the USDA, and the Conference for Food Protection (CFP), which includes input from industry, academia, and consumer groups.
The Food Code addresses virtually every aspect of food safety in retail establishments and food service operations. Key provisions include requirements for a certified Person in Charge (PIC) at every food establishment, employee health policies and symptom reporting requirements, handwashing procedures and frequencies, time and temperature controls for TCS (Time/Temperature Control for Safety) foods, cooking temperature requirements for various food types, proper cooling and reheating procedures, cross-contamination prevention measures, allergen management, equipment cleanliness and maintenance standards, pest control requirements, and water supply and wastewater disposal standards.
For food service operators, understanding the Food Code is essential because it forms the basis for health department inspection criteria. Health inspectors evaluate establishments against their jurisdiction's adopted version of the Food Code, and violations are categorized as critical (posing an immediate health risk) or non-critical (conditions that, if not corrected, could become critical). The Food Code also establishes the requirement for certified food protection managers — at least one person in charge during all hours of operation must demonstrate knowledge of food safety principles through certification. Tracking food protection manager certifications, food handler permits, and other food safety credentials ensures continuous compliance with Food Code requirements and smooth health department inspections.