The FDA Food Code contains a collection of scientifically based guidelines and standards for food safety in retail and foodservice establishments. It is organized into eight main chapters:
- Purpose and Definitions
- Management and Personnel
- Food
- Equipment, Utensils, and Linens
- Water, Plumbing, and Waste
- Physical Facilities
- Poisonous or Toxic Materials
- Compliance and Enforcement
These chapters provide detailed guidance on safe food handling, sanitation, employee health and hygiene, equipment standards, facility requirements, contamination prevention, and enforcement procedures. The Food Code aims to help prevent foodborne illnesses and ensure food offered to the consumer is safe, unadulterated, and honestly presented. It includes technical recommendations on food preparation, hygiene, temperature controls, sanitation, and inspection procedures. The Food Code is a model guideline used by local, state, tribal, and federal food safety agencies, but it is not itself federal law; jurisdictions decide whether and how to adopt it. The document also includes annexes with scientific data, rationale, and additional resources for implementation and understanding of food safety practices.