The Food Code is a model for safeguarding public health and ensuring food is not mixed or diluted with other ingredients and is honestly presented when offered to the consumer.
It represents the Food and Drug Administration's (FDA) best advice for a uniform system of provisions that address the safety and protection of food offered for sale and in food service.
New Regulations for Food Operators
The 2013 Food Code is modeled after the Center for Disease Control’s (CDC) five major risk factors for foodborne illness which are:
- Purchasing food from unsafe food sources
- Poor personal hygiene
- Failing to cook food adequately
- Holding food at incorrect temperatures
- Contaminated equipment