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U.S. Department of Health and Human Services

Food

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Food Code 1997

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

 

Contents

PREVIOUS EDITIONS OF CODES
INTRODUCTION
PREFACE
CHAPTER 1   PURPOSE AND DEFINITIONS
CHAPTER 2   MANAGEMENT AND PERSONNEL
CHAPTER 3   FOOD
CHAPTER 4   EQUIPMENT, UTENSILS, AND LINENS
CHAPTER 5   WATER, PLUMBING, AND WASTE
CHAPTER 6   PHYSICAL FACILITIES
CHAPTER 7   POISONOUS OR TOXIC MATERIALS
CHAPTER 8   COMPLIANCE AND ENFORCEMENT

ANNEX 1   COMPLIANCE AND ENFORCEMENT
ANNEX 2   REFERENCES
ANNEX 3   PUBLIC HEALTH REASONS/ADMINISTRATIVE GUIDELINES (220Kb)
ANNEX 4   FOOD ESTABLISHMENT INSPECTION
ANNEX 5   HACCP GUIDELINES
ANNEX 6   FOOD PROCESSING CRITERIA
ANNEX 7   MODEL FORMS, GUIDES, AND OTHER AIDS

SUMMARY   SUMMARY OF CHANGES IN THE FDA FOOD CODE

OBTAINING THE FOOD CODE

 

Chapter 1

Purpose and Definitions

 

1-1 TITLE, INTENT, SCOPE

1-101 Title 1-102 Intent 1-103 Scope

 

1-2 DEFINITIONS

1-201 Applicability and Terms Defined

 

Chapter 2

Management and Personnel

 

 

2-1 SUPERVISION

2-101 Responsibility 2-102 Knowledge 2-103 Duties

 

2-2 EMPLOYEE HEALTH

2-201 Disease or Medical Condition

 

2-3 PERSONAL CLEANLINESS

2-301 Hands and Arms 2-302 Fingernails 2-303 Jewelry 2-304 Outer Clothing

 

2-4 HYGIENIC PRACTICES

2-401 Food Contamination Prevention 2-402 Hair Restraints 2-403 Animals

 

Chapter 3

Food

 

 

3-1 CHARACTERISTICS

3-101 Condition

 

3-2 SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS

3-201 Sources 3-202 Specifications for Receiving 3-203 Original Containers and Records

 

3-3 PROTECTION FROM CONTAMINATION AFTER RECEIVING

3-301 Preventing Contamination by Employees 3-302 Preventing Food and Ingredient Contamination 3-303 Preventing Contamination from Ice Used as a Coolant 3-304 Preventing Contamination from Equipment, Utensils, and Linens 3-305 Preventing Contamination from the Premises 3-306 Preventing Contamination by Consumers 3-307 Preventing Contamination from Other Sources

 

3-4 DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN

3-401 Cooking 3-402 Freezing 3-403 Reheating

 

3-5 LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN

3-501 Temperature and Time Control 3-502 Specialized Processing Methods

 

3-6 FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING

3-601 Accurate Representation 3-602 Labeling 3-603 Consumer Advisory

 

3-7 CONTAMINATED FOOD

3-701 Disposition

 

3-8 SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS

3-801 Additional Safeguards

 

Chapter 4

Equipment, Utensils, and Linens

 

 

4-1 MATERIALS FOR CONSTRUCTION AND REPAIR

4-101 Multiuse 4-102 Single-Service and Single-Use

 

4-2 DESIGN AND CONSTRUCTION

4-201 Durability and Strength 4-202 Cleanability 4-203 Accuracy 4-204 Functionality 4-205 Acceptability

 

4-3 NUMBERS AND CAPACITIES

4-301 Equipment 4-302 Utensils, Temperature Measuring Devices, and Testing Devices

 

4-4 LOCATION AND INSTALLATION

4-401 Location 4-402 Installation

 

4-5 MAINTENANCE AND OPERATION

4-501 Equipment 4-502 Utensils and Temperature and Pressure Measuring Devices

 

4-6 CLEANING OF EQUIPMENT AND UTENSILS

4-601 Objective 4-602 Frequency 4-603 Methods

 

4-7 SANITIZATION OF EQUIPMENT AND UTENSILS

4-701 Objective 4-702 Frequency 4-703 Methods

 

4-8 LAUNDERING

4-801 Objective 4-802 Frequency 4-803 Methods

 

4-9 PROTECTION OF CLEAN ITEMS

4-901 Drying 4-902 Lubricating and Reassembling 4-903 Storing 4-904 Handling

 

Chapter 5

Water, Plumbing, and Waste

 

 

5-1 WATER

5-101 Source 5-102 Quality 5-103 Quantity and Availability 5-104 Distribution, Delivery, and Retention

 

5-2 PLUMBING SYSTEM

5-201 Materials 5-202 Design, Construction, and Installation 5-203 Numbers and Capacities 5-204 Location and Placement 5-205 Operation and Maintenance

 

5-3 MOBILE WATER TANK AND MOBILE FOOD ESTABLISHMENT WATER TANK

5-301 Materials 5-302 Design and Construction 5-303 Numbers and Capacities 5-304 Operation and Maintenance

 

5-4 SEWAGE, OTHER LIQUID WASTE, AND RAINWATER

5-401 Mobile Holding Tank 5-402 Retention, Drainage, and Delivery 5-403 Disposal Facility

 

5-5 REFUSE, RECYCLABLES, AND RETURNABLES

5-501 Facilities on the Premises 5-502 Removal 5-503 Facilities for Disposal and Recycling

 

Chapter 6

Physical Facilities

 

 

6-1 MATERIALS FOR CONSTRUCTION AND REPAIR

6-101 Indoor Areas 6-102 Outdoor Areas

 

6-2 DESIGN, CONSTRUCTION, AND INSTALLATION

6-201 Cleanability 6-202 Functionality

 

6-3 NUMBERS AND CAPACITIES

6-301 Handwashing Lavatories 6-302 Toilets and Urinals 6-303 Lighting 6-304 Ventilation 6-305 Dressing Areas and Lockers 6-306 Service Sinks

 

6-4 LOCATION AND PLACEMENT

6-401 Handwashing Lavatories 6-402 Toilet Rooms 6-403 Employee Accommodations 6-404 Distressed Merchandise 6-405 Refuse, Recyclables, and Returnables

 

6-5 MAINTENANCE AND OPERATION

6-501 Premises, Structures, Attachments, and Fixtures - Methods

 

Chapter 7

Poisonous or Toxic Materials

 

 

7-1 LABELING AND IDENTIFICATION

7-101 Original Containers 7-102 Working Containers

 

7-2 OPERATIONAL SUPPLIES AND APPLICATIONS

7-201 Storage 7-202 Presence and Use 7-203 Container Prohibitions 7-204 Chemicals 7-205 Lubricants 7-206 Pesticides 7-207 Medicines 7-208 First Aid Supplies 7-209 Other Personal Care Items

 

7-3 STOCK AND RETAIL SALE

7-301 Storage and Display

 

Chapter 8

Compliance and Enforcement

 

 

8-1 CODE APPLICABILITY

8-101 Use for Intended Purpose 8-102 Additional Requirements 8-103 Variances

 

8-2 PLAN SUBMISSION AND APPROVAL

8-201 Facility and Operating Plans 8-202 Confidentiality 8-203 Construction Inspection and Approval

 

8-3 PERMIT TO OPERATE

8-301 Requirement 8-302 Application Procedure 8-303 Issuance 8-304 Conditions of Retention

 

8-4 INSPECTION AND CORRECTION OF VIOLATIONS

8-401 Frequency 8-402 Access 8-403 Report of Findings 8-404 Imminent Health Hazard 8-405 Critical Violation 8-406 Noncritical Violation

 

8-5 PREVENTION OF FOODBORNE DISEASE TRANSMISSION BY EMPLOYEES

8-501 Investigation and Control

 

Annex 1

Compliance and Enforcement

 

  1. PURPOSE
  2. EXPLANATION
  3. PRINCIPLE
  4. RECOMMENDATION
  5. PARTS
    8-6 CONSTITUTIONAL PROTECTION
    8-7 NOTICES
    8-8 REMEDIES

 

Annex 2

References

 

 PART I UNITED STATES CODE AND CODE OF FEDERAL REGULATIONS
PART II BIBLIOGRAPHY
PREFACE
CHAPTER 1 PURPOSE AND DEFINITIONS
CHAPTER 2 MANAGEMENT AND PERSONNEL
CHAPTER 3 FOOD
CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS
CHAPTER 5 WATER, PLUMBING, AND WASTE
CHAPTER 6 PHYSICAL FACILITIES

 

Annex 3

Public Health Reasons

 

 CHAPTER 2 MANAGEMENT AND PERSONNEL
CHAPTER 3 FOOD
CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS
CHAPTER 5 WATER, PLUMBING, AND WASTE
CHAPTER 6 PHYSICAL FACILITIES
CHAPTER 7 POISONOUS OR TOXIC MATERIALS

 

Annex 4

Food Establishment Inspection

 

  1. INTRODUCTION
  2. PROGRAM PLANNING
  3. STAFF TRAINING
  4. CONDUCTING THE INSPECTION
  5. INSPECTION DOCUMENTATION
  6. INSPECTION REPORT
  7. ADMINISTRATIVE PROCEDURES BY THE STATE/LOCAL AUTHORITIES
  8. TEMPERATURE MEASURING DEVICES
  9. CALIBRATION PROCEDURES
  10. HACCP INSPECTION DATA FORM
  11. FOOD ESTABLISHMENT INSPECTION REPORT
  12. FDA ELECTRONIC INSPECTION SYSTEM
  13. ESTABLISHMENT SCORING

 

Annex 5

HACCP Guidelines

 

  1. INTRODUCTION
  2. HACCP PRINCIPLES
  3. SUMMARY
  4. ACKNOWLEDGMENTS
  5. BIBLIOGRAPHY
  6. OTHER SOURCES OF HACCP INFORMATION TWO TYPICAL FLOW DIAGRAMS

 

Annex 6

Food Processing

 

  1. INTRODUCTION
  2. REDUCED OXYGEN PACKAGING
  3. SMOKING AND CURING

 

Annex 7

Model Forms, Guides, and Other Aids

 

  1. Form 1   Applicant and Food Employee Interview
  2. Form 2   Food Employee Reporting Agreement
  3. Form 3   Applicant and Food Employee Medical Referral
  4. Form 4   Adoption by Reference
  5. Form 5   Adoption by Section-by-Section Reference
  6. Form 6   HACCP Inspection Data
  7. Form 7   Food Establishment Inspection Report
  8. Guide 1   Exclusions and Restrictions
  9. Guide 2   Removal of Exclusions and Restrictions
  10. Guide 3   Inspectional Guide
  11. List   Worldwide Status of Salmonella typhi, Shigella spp., Escherichia coli O157:H7, and Hepatitis A Virus by Geographical Area
  12. Chart 1   Summary Chart for Minimum Cooking Food Temperatures and Holding Times Required by Chapter 3
  13. Chart 2   Summary Chart for Minimum Food Temperatures and Holding Times Required by Chapter 3 for Reheating Foods for Hot Holding
  14. Matrix   FDA Food Code Mobile Food Establishment Matrix
  15. Summary   Summary of Changes in the FDA Food Code

 


 

1997 Recommendations of the
United States Public Health Service
Food and Drug Administration

Department of Health and Human Services logo


The Food Code consists of model requirements for safeguarding public health and ensuring food unadulterated and honestly presented when offered to the consumer.

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 which have been delegated compliance responsibilities for food service, retail food stores, or food vending operations.

For public sale by:
U.S. Department of Commerce
Technology Administration
National Technical Information Service
5285 Port Royal Road, Springfield, VA 22161
(703) 487-4650, refer to report number PB97-133656