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Food Borne Illness Prevention

Food Safety Principles to Keep Us Safe

Table of Contents:

Codes, Regulations & Interpretations

Food Code

Federal & State Cooperative Programs

Inspection & Quality Assurance Resources

Food Safety Principles

Food Defense & Emergency Responses

Program Standards

Industry & Regulatory Assistance Resources

Compliance & Enforcement Resources

There are more than 3,000 state and local agencies in America responsible for retail food regulation, including the monitoring of the proper use of restaurant equipment to preserve the safety of America's retail food supply. FDA-spurred inspections and regulations are in place to minimize the risk of foodborne illness in retail food products.

Foodborne-Illness-FAQs

Codes, Regulations & Interpretations

Regulations:

State Codes:

Restaurant-Safety-Violations

Food Code

The Food Code is a publication issued by the FDA every four years that outlines the legal standards for regulations in the retail and food service industry. It is used on the local and state level as an example of how food safety rules could and should be written and updated to comply with federal regulations.

Past Food Codes:

Foor-Protection-Agencies

Federal & State Cooperative Programs

The Association of Food and Drug Officials is responsible for compiling new data on how the FDA Food Code policies are being adopted at the state, local and tribal territory level. This list of FDA Food Code adoption shows the breakdown of how codes have been embraced and implemented as of 1999.

Inspection & Quality Assurance Resources

There are FDA-mandated federal procedures in place for retail food inspection officers. In addition, each state and county has its own set of food inspection guides. There are FDA-certified inspection and training officers stationed in the Pacific, Northeast, Central, Southwest, and Southeast regions to provide assistance to the local and state food safety and health programs.

Food-Safety-Principles

Food Safety Principles

One of the major sets of principles for retail and food service establishments to follow are the Hazard Analysis and Critical Control Points (HACCP). These rules and principles are upheld by managerial roles at the retail level to ensure food safety in preparation and service to the consumers.

HACCP principles:

Other food safety principles:

Food-Borne-Pathogens

Food Defense & Emergency Responses

Food defense measures as implemented and enforced by the FDA:

Food emergency responses to natural disasters and pest issues:

Program Standards

Industry & Regulatory Assistance Resources

The U.S. Food and Drug Administration provides training materials such as handbooks, satellite broadcasts, and review guides to assist producers, transporters, and other employees within the retail food industry. Below is a list of resources provided by the FDA to assist with upholding regulations across the board:

Satellite Broadcasts:

Compliance & Enforcement Resources