Food

Food Code 2005

U. S. DEPARTMENT OF HEALTH AND HUMAN SERVICES
Public Health Service
Food and Drug Administration
College Park, MD 20740

Contents

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

2005 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).

For public sale by:
U.S. Department of Commerce
Technology Administration
National Technical Information Service
5285 Port Royal Road, Springfield, VA 22161
(703) 605-6000, refer to report number PB 2005-102200

Page Last Updated: 06/18/2015
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