The Food Code contains the latest science-based information on food safety for the retail and and food service industries. It represents FDA's best advice for a uniform system for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer.
The Food Code 2005 edition is available as a handy looseleaf manual from the National Technical Information Service.
The most significant changes concern major food allergen knowledge, new time and temperature controls to prevent pathogenic microorganism growth or toxin formation, new controls and operations for reduced oxygen packaging, refocused date-parking provisions, and updated employee health provisions.
For more information visit www.ntis.gov