Food Code 1999
1999 Recommendations of the United States Public Health Service Food and Drug Administration
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.
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