Food Code

A food code is a set of food-safety rules or regulatory guidance used to protect public health in food establishments. It addresses requirements such as food handling, employee hygiene, temperature control, cleaning and sanitizing, equipment, premises design and the prevention of contamination. The exact legal requirements depend on the jurisdiction.

Model food codes and local regulations

The US FDA Food Code is a model document that state, local, tribal and territorial authorities may adopt or adapt; it is not automatically law everywhere in the United States. In Canada, food premises are generally regulated through provincial and territorial requirements, alongside applicable federal rules for food businesses and products under federal oversight.

What a food code covers

• Safe receiving, storage, preparation, cooking, cooling, reheating and holding.
• Personal hygiene, handwashing and employee illness controls.
• Cleaning, sanitizing, equipment and facility requirements.
• Protection from biological, chemical, physical and allergen hazards.
• Food establishment permits, inspections and corrective actions.

Food code versus food safety plan

A food code establishes regulatory requirements. A food safety plan describes how a particular operation will meet those requirements and control the hazards in its own menu, equipment and processes.

Chef’s tip: Use the current rules from the local health authority that regulates the premises. Do not assume that a model code or a rule from another province or state applies unchanged to your restaurant.

Key distinction: A food code is the regulatory framework; a restaurant’s food-safety plan is the operation-specific system used to comply with it.