The FDA Food Code is a comprehensive reference document that covers virtually every aspect of food safety in restaurants, grocery stores, and other retail food establishments. It spans eight chapters addressing everything from safe cooking temperatures and employee hygiene to equipment standards, facility design, pest control, and how toxic chemicals should be stored near food. The most recent edition, published in 2022, is the 10th version of the code.
One important detail: the Food Code is not a federal law. It’s a model code that the FDA publishes as a guide for state and local governments to adopt into their own regulations. As of 2024, only 7 states have adopted the 2022 version, covering about 16% of the U.S. population. Thirty-six states have adopted one of the three most recent versions (2013, 2017, or 2022), covering roughly 65% of the population.
How the Food Code Is Organized
The eight chapters move logically from broad definitions through day-to-day operations to enforcement:
- Chapter 1: Purpose and Definitions sets the scope of the code and defines key terms used throughout, such as what counts as a “major food allergen” or “time/temperature control for safety” food.
- Chapter 2: Management and Personnel covers employee health policies, personal cleanliness, and the role of a person in charge at every food establishment.
- Chapter 3: Food is the largest section, dealing with approved food sources, cooking temperatures, cooling procedures, contamination prevention, and proper labeling.
- Chapter 4: Equipment, Utensils, and Linens specifies what materials food-contact surfaces must be made of, how equipment should be designed for easy cleaning, and sanitization standards.
- Chapter 5: Water, Plumbing, and Waste addresses clean water supply, sewage disposal, and refuse management.
- Chapter 6: Physical Facilities details requirements for lighting, ventilation, floor and wall construction, and pest control.
- Chapter 7: Poisonous or Toxic Materials outlines how cleaning chemicals, pesticides, and other hazardous substances must be labeled, stored, and used around food.
- Chapter 8: Compliance and Enforcement provides the framework for permits, inspections, and corrective actions when violations are found.
Safe Cooking and Holding Temperatures
Some of the most referenced information in the Food Code involves minimum internal cooking temperatures. These numbers represent the point at which harmful bacteria are destroyed:
- 165°F (73.9°C): All poultry (whole birds, breasts, wings, ground poultry), stuffing, casseroles, and leftovers being reheated.
- 160°F (71.1°C): Ground beef, ground pork, ground veal, ground lamb, and egg dishes.
- 145°F (62.8°C): Steaks, chops, and roasts of beef, pork, veal, and lamb (with a 3-minute rest time), plus fish, shellfish, and fresh ham.
Beyond cooking, the Code specifies that hot foods must be held at or above 135°F and cold foods at or below 41°F. These holding temperatures keep food out of the “danger zone” (41°F to 135°F) where bacteria multiply rapidly.
Time/Temperature Control for Safety Foods
The Food Code introduces a category called TCS foods, short for “Time/Temperature Control for Safety.” These are foods that need refrigeration or other temperature controls to stay safe because they support rapid bacterial growth. The category includes raw or cooked animal products, cooked plant foods, raw seed sprouts, cut melons, cut leafy greens, cut tomatoes, and garlic-in-oil mixtures.
Not every food that seems perishable qualifies. The Code uses a technical assessment based on a food’s acidity level and moisture content to determine whether it’s truly a TCS food. Foods that are acidic enough (pH of 4.6 or lower) or dry enough generally don’t need the same temperature controls. When a food falls into an uncertain range, the Code requires a formal product assessment, and the food is treated as TCS until proven otherwise.
Employee Health and Hygiene
Chapter 2 requires every food establishment to have a designated person in charge who understands foodborne illness risks. The Code specifies that employees must report certain symptoms and diagnosed illnesses to their manager, particularly vomiting, diarrhea, jaundice, and infections caused by pathogens like Salmonella, E. coli, and hepatitis A. Sick employees may be restricted from handling food or excluded from the establishment entirely, depending on the situation.
Handwashing requirements are detailed and specific: employees must wash hands after using the restroom, touching raw animal products, sneezing or coughing, handling dirty equipment, and before putting on gloves. The 2022 edition lowered the minimum hot water temperature at handwashing sinks from 100°F to 85°F, reflecting evidence that cooler water paired with soap is effective and encourages more frequent washing.
Allergen Information
The Food Code requires that consumers be informed about major food allergens. Nine allergens are currently recognized: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Sesame was added as the ninth allergen in the 2022 edition, effective January 1, 2023.
For packaged foods, the allergen source must appear either in parentheses after the ingredient name (like “lecithin (soy)”) or in a separate “Contains” statement near the ingredient list. The 2022 Food Code added a new provision requiring that unpackaged foods, such as items in a bakery case or buffet, also disclose major allergens through written means. Food manufacturers are required to have written procedures to prevent allergen cross-contact during production and to ensure accurate labeling.
Equipment and Facility Standards
The Code is highly specific about the physical environment where food is prepared. Food-contact surfaces must be smooth, nonporous, and resistant to scratches, dents, and corrosion so they can be effectively cleaned and sanitized. Equipment must be designed so that every surface is accessible for inspection and cleaning, with no hidden crevices where bacteria can accumulate.
Facility requirements cover floors, walls, ceilings, lighting levels, and ventilation systems. Floors in food prep areas must be smooth and nonabsorbent. Ventilation must be sufficient to remove grease, steam, and odors. Lighting must meet minimum levels so employees can see what they’re doing during food preparation and so inspectors can evaluate cleanliness. Pest control measures are also addressed: the facility must be designed and maintained to prevent entry by insects, rodents, and other animals.
HACCP Plans for Specialized Processes
When a food establishment uses specialized preparation methods like sous vide cooking, smoking for preservation, or curing, the Food Code requires a written food safety plan based on HACCP principles (Hazard Analysis and Critical Control Points). This is a structured approach that identifies where in a process something could go wrong and establishes specific steps to prevent it.
A HACCP plan follows seven core principles: analyzing potential hazards, identifying the critical points in the process where controls are needed, setting measurable safety limits, establishing monitoring procedures, defining corrective actions when limits are exceeded, verifying the system works, and keeping thorough records. The 2022 edition expanded guidance on cook-chill and sous vide products, allowing items cooled to 41°F in sealed packaging and then held at 34°F to be moved to 41°F storage for a maximum of 7 days.
Notable Changes in the 2022 Edition
Beyond adding sesame as an allergen and lowering handwashing water temperatures, the 2022 Food Code introduced several practical updates. A new food donation section was added, clarifying when food establishments can legally donate food rather than discard it. This was designed to reduce food waste while maintaining safety standards.
The updated code also allows pet dogs in outdoor dining areas where local authorities approve it. Definitions around mechanically tenderized meat were tightened: beef that has been vacuum tumbled with solutions, injected with marinades, or pounded is no longer considered “intact meat,” which means it must be cooked to higher internal temperatures to be safe. This matters because mechanical tenderizing can push surface bacteria deeper into the meat where lower cooking temperatures might not reach them.