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FDA Food Code

Published by: Food Institute Information and Research Center

Published: Jan. 1, 2003 - 620 Pages


Table of Contents



PREVIOUS EDITIONS OF CODES


INTRODUCTION


PREFACE 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


INDEX


ANNEX 1 COMPLIANCE AND ENFORCEMENT


ANNEX 2 REFERENCES


ANNEX 3 PUBLIC HEALTH REASONS/ADMINISTRATIVE


GUIDELINES


ANNEX 4 FPPD 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




Abstract

This publication of the Food Code is intended to serve as a convenient and useful collection of the model laws shaping food safety and sanitation regulation nationwide. It includes the latest Supplement to the Food Code issued in August 2003. The Food Code is a reference document for regulatory agencies responsible for food safety in retail outlets such as restaurants and grocery stores as well as institutions such as nursing homes, hospitals, and child care centers.

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