Who Produces the Food Code? A Complete Guide to FDA Food Safety Standards

Quick Takeaways:

• The FDA produces and publishes the Food Code as a science-based model for retail and foodservice food safety; it is not federal law but a model offered for state and local adoption.​
• The Conference for Food Protection (CFP) submits biennial recommendations that the FDA evaluates and may incorporate into new editions or supplements.​
• New Food Code editions are issued every four years, with interim supplements to clarify or update provisions as needed; 2022 is the current full edition.​
• States adopt the Food Code in whole or in part; requirements can vary by jurisdiction even though the FDA model drives national consistency.​
• The Food Code’s purpose is to safeguard public health by ensuring food is unadulterated and honestly presented, providing a uniform system of provisions for retail and foodservice operations.​

If you've ever wondered who produces the Food Code, the answer is straightforward: The U.S. Food and Drug Administration (FDA) is the official author and publisher of the Food Code—access the official FDA Food Code page to review current and historical editions. The Food Code serves as America's primary science-based model for protecting public health in retail and foodservice establishments, from restaurants and grocery stores to institutional kitchens and food trucks.

Understanding who creates the Food Code and how it's developed is essential for anyone in the food industry, especially food manufacturers, restaurant operators, and regulatory professionals who rely on these guidelines to maintain compliance and ensure safe food handling practices.

What Is the FDA Food Code?

The FDA Food Code is a comprehensive model document that provides recommendations for safeguarding public health and ensuring food is safe from contamination. While it's not federal law, the Food Code forms the foundation for food safety regulations adopted by state, local, and tribal jurisdictions across the United States.

First published in 1993, the Food Code consolidates decades of food safety research and best practices into a single, accessible resource. It covers everything from proper cooking temperatures and employee health policies to equipment standards and facility design requirements.

The FDA: Primary Producer of the Food Code

The FDA is the official producer of the Food Code, maintaining sole responsibility for researching, writing, and publishing this model regulation. As the federal agency tasked with protecting public health through food safety oversight, the FDA employs scientists, epidemiologists, food safety experts, and regulatory specialists who work year-round to ensure the Food Code reflects the latest scientific understanding of foodborne illness prevention.

The FDA's Center for Food Safety and Applied Nutrition (CFSAN) leads the development process, drawing on extensive research about foodborne pathogens, food handling practices, and emerging public health threats. This science-based approach ensures that recommendations in the Food Code are grounded in evidence rather than tradition or assumption.

The Conference for Food Protection: Key Collaborator

While the FDA produces the Food Code, the agency doesn't work in isolation. The Conference for Food Protection (CFP) plays a vital collaborative role in shaping the document's content and direction.

The CFP is a nonprofit organization that brings together diverse stakeholders every two years to discuss food safety challenges and propose improvements to the Food Code. Members include:

• State and local food safety regulators
• Federal agency representatives
• Food industry professionals
• Academic researchers and scientists
• Consumer advocacy groups
• Public health officials

During these biennial meetings, CFP members submit and debate proposals for Food Code changes. These recommendations are then forwarded to the FDA, which reviews each suggestion through a rigorous scientific and regulatory lens before deciding whether to incorporate them into the next edition.

This collaborative model ensures that the FDA Food Code benefits from real-world expertise and addresses practical challenges faced by both regulators and industry operators.

How Often Is the Food Code Updated?

The FDA publishes a new edition of the Food Code every four years and provides details on revisions at the summary of 2022 Food Code changes. Recent editions include the 2017 Food Code, 2013 Food Code, 2009 Food Code, and most recently, the 2022 Food Code.

Between major editions, the FDA may release supplements to address urgent food safety issues, clarify existing provisions, or incorporate new scientific findings that can't wait for the next full revision cycle.

This regular update schedule ensures that the FDA Food Code serves as a science-based guideline that evolves alongside our understanding of food safety risks and prevention strategies.

Public Input and the Food Code Development Process

The FDA actively seeks public participation in Food Code development. After considering recommendations from the Conference for Food Protection, the FDA regularly requests public comments to refine the Food Code and ensure it remains practical, scientifically sound, and responsive to industry needs.

This transparent process allows food establishment operators, equipment manufacturers, trade associations, and other interested parties to provide feedback on proposed changes before they're finalized. The FDA reviews and responds to these comments, often making adjustments based on the practical insights and concerns raised by stakeholders.

Who Produces the Food Code in Texas (and Other States)?

You might wonder, "Who produces the food code in Texas?" or in your particular state. The answer is that individual states don't produce their own food codes from scratch. Instead, they adopt, adapt, or reference the FDA Food Code when creating state-level regulations.

Texas, like most states, bases its food establishment rules on the FDA Food Code, though the state may modify certain provisions to address local conditions or preferences. The Texas Department of State Health Services oversees food safety regulations in the state, but the foundational guidance comes from the FDA Food Code.

This pattern holds true across America. Whether you're operating in California, Florida, New York, or any other jurisdiction, your local food safety regulations likely trace their origins to the FDA's model document.

The Historical Evolution of the Food Code

Understanding who produces the Food Code becomes even more meaningful when you examine its historical development. Before 1993, food safety guidance was fragmented across multiple FDA publications, including the Food Service Sanitation Manual and various technical bulletins. This created confusion for regulators and industry operators who had to consult multiple sources for comprehensive guidance.

The FDA consolidated these scattered resources into the first unified Food Code in 1993, creating a single authoritative reference. This initial version established the structure and approach that continues today. Subsequent editions in 1995, 1997, 1999, 2001, 2005, 2009, 2013, 2017, and 2022 have refined and expanded the document based on emerging science and practical experience.

Each edition reflects the FDA's commitment to incorporating the latest epidemiological data about foodborne illness, new understanding of pathogen behavior, advances in food safety technology, and lessons learned from outbreak investigations. This evolutionary approach means the FDA Food Code remains relevant and effective across changing food industry landscapes.

The Science Behind Food Code Provisions

The FDA is the official producer of the Food Code precisely because it has the scientific expertise and research infrastructure to base recommendations on solid evidence. Every provision in the Food Code traces back to scientific studies, outbreak investigations, risk assessments, or expert consensus about food safety principles.

For example, the specific time and temperature requirements for cooking various foods aren't arbitrary numbers. They're based on extensive research into the thermal death curves of dangerous pathogens like Salmonella, E. coli, and Listeria. The FDA analyzes data about how long these organisms survive at different temperatures and establishes standards that provide adequate safety margins.

Similarly, employee health policies in the Food Code reflect epidemiological evidence about how foodborne illnesses spread in retail and foodservice settings. Requirements for handwashing, glove use, and excluding sick workers are grounded in outbreak investigations that identified these factors as critical control points.

This science-based foundation is what makes the FDA Food Code serves as a comprehensive model for safeguarding public health rather than just a collection of best practices. Each recommendation has documented rationale supporting its inclusion.

The Food Code's Structure and Organization

The FDA Food Code is organized into chapters that address different aspects of food safety management. Understanding this structure helps food establishment operators navigate the document and implement its recommendations effectively.

The Food Code typically includes chapters on:

Management and Personnel - Requirements for employee training, health policies, and supervision that ensure food safety culture throughout an organization.

Food Operations - Detailed guidance on receiving, storing, preparing, cooking, cooling, reheating, and serving food safely.

Equipment and Utensils - Standards for food contact surfaces, mechanical warewashing, and manual cleaning and sanitizing.

Facilities and Cleaning - Requirements for water supply, plumbing, waste disposal, physical facilities, lighting, ventilation, and maintenance.

Compliance and Enforcement - Guidance for regulatory authorities on inspection procedures, violation classifications, and enforcement actions.

This comprehensive organization reflects the FDA's expertise in identifying all potential food safety hazards in retail and foodservice environments and providing science-based controls for each.

How State and Local Adoption Works

While the FDA produces the Food Code, implementation happens at state and local levels. Understanding this adoption process is crucial for food establishment operators who need to know which specific requirements apply to their locations.

States generally take one of three approaches when incorporating FDA Food Code recommendations:

Full Adoption - Some states adopt the FDA Food Code in its entirety with minimal or no modifications, updating their regulations whenever the FDA publishes a new edition.

Modified Adoption - Many states use the FDA Food Code as their foundation but make specific changes to address local conditions, political preferences, or existing infrastructure. These modifications might include different temperature requirements, additional provisions, or exemptions for certain establishment types.

Substantial Variation - A few jurisdictions maintain regulations that differ significantly from the FDA Food Code, though most still reference key Food Code principles even if the specific requirements vary.

The Association of Food and Drug Officials (AFDO) tracks state adoption patterns and publishes reports showing which states have adopted which Food Code editions. This information helps multi-state food businesses understand the regulatory landscape and identify areas where requirements might differ.

How Federal Agencies Work Together on Food Safety

The FDA publishes the Food Code, but food safety in America is a team effort involving several federal agencies:

USDA's Food Safety and Inspection Service (FSIS) handles meat, poultry, and processed egg products at processing facilities. Once these products reach restaurants or retail stores, the FDA Food Code takes over for safe handling guidance.

Centers for Disease Control and Prevention (CDC) investigates foodborne illness outbreaks and tracks disease patterns. The FDA uses this real-world data to update Food Code recommendations so they address actual risks.

Environmental Protection Agency (EPA) sets standards for drinking water quality and pesticide use. The Food Code references these EPA standards for water in food establishments.

This coordination ensures the FDA Food Code fits into a complete national food safety system while serving as the primary guide for retail and foodservice operations.

The Food Code on the World Stage

The FDA Food Code has influenced food safety practices worldwide, though different countries use different approaches.

The Codex Alimentarius (created by the WHO and FAO) provides international food safety standards that many countries follow. While Codex and the FDA Food Code both use science-based approaches, the Food Code is specifically designed for American retail and foodservice environments.

The European Union uses mandatory regulations set at the EU level rather than model codes for member states to adopt voluntarily. However, the core food safety principles remain the same: hazard analysis, critical control points, temperature controls, and hygiene practices.

This international alignment reflects the universal nature of food safety science, even though implementation differs. The FDA's practical approach to translating science into operational requirements has made the Food Code a reference point for food safety professionals globally.

HACCP Principles and the Food Code

The FDA Food Code integrates HACCP (Hazard Analysis and Critical Control Points) principles throughout its requirements. HACCP is the systematic approach to food safety that has become the international standard.

HACCP requires food operations to:

• Identify biological, chemical, and physical hazards
• Determine critical control points where hazards can be prevented
• Establish monitoring procedures
• Define corrective actions
• Verify system effectiveness
• Maintain documentation

The Food Code doesn't require full HACCP plans for most retail and foodservice operations, but HACCP thinking is built into its requirements. Cooking temperatures, cooling procedures, and holding requirements are all critical control points. Employee health policies address biological hazards. Approved source requirements prevent chemical and physical hazards.

For specialized processes like reduced oxygen packaging, curing, or smoking, the Food Code does require formal HACCP plans because these present unique hazards needing systematic controls.

Bottom line: Establishments following Food Code recommendations are already applying HACCP principles, even without formal HACCP documentation.

Training and Certification Programs

Because the FDA produces the Food Code as the national standard, most food safety training programs align with its requirements.

Certified Food Protection Manager (CFPM) programs prepare supervisors to oversee food safety. Organizations like ServSafe, Prometric, and the National Registry of Food Safety Professionals offer CFPM training and exams based on Food Code requirements. Many states and localities require at least one CFPM per establishment or shift.

Food Handler Training provides basic food safety knowledge for entry-level employees, covering handwashing, temperature control, cross-contamination prevention, and other fundamentals from the Food Code.

Regulatory Staff Training prepares health inspectors to effectively enforce Food Code-based regulations. The FDA offers standardization courses for consistent interpretation across jurisdictions.

This alignment creates consistency in food safety knowledge across the industry, ensuring operators, employees, and regulators share common understanding.

Impact on Equipment and Facility Design

The FDA Food Code shapes not just procedures but also the equipment and facilities used in food establishments. Commercial food equipment manufacturers design products to meet Food Code standards for regulatory compliance.

Equipment requirements specify materials that safely contact food: non-absorbent, smooth, easily cleanable surfaces that resist corrosion. This led to widespread use of stainless steel and specialized food-grade plastics in commercial kitchens.

The Food Code addresses design details like:

• Equipment leg height (for cleaning underneath)
• Cutting board construction
• Ice machine design
• Handwashing sink installation

NSF International and similar organizations develop detailed equipment standards based on Food Code provisions. "NSF Certified" equipment meets standards derived from FDA Food Code requirements.

Facility design must comply with Food Code provisions for plumbing, ventilation, lighting, and physical separation of operational areas. Architects and engineers must understand these requirements to create compliant, functional spaces.

Economic Impact

The Food Code affects millions of food establishments, tens of millions of workers, and hundreds of billions of dollars in annual revenue.

Compliance costs include:

• Appropriate equipment purchases
• Proper procedure implementation
• Employee training
• Documentation maintenance
• Facility modifications

These costs are offset by:

• Reduced foodborne illness risk
• Fewer violations and closures
• Enhanced reputation
• Operational efficiencies from proper food safety systems

The FDA estimates foodborne illnesses cost the American economy billions annually in medical treatment, lost productivity, and legal expenses. The Food Code prevents these illnesses, generating economic benefits that far exceed compliance costs.

For restaurants specifically, following Food Code recommendations protects brand reputation and customer trust. A single outbreak can devastate a business, while consistent food safety practices build customer confidence and loyalty.

Insurance companies recognize this reality and often offer lower liability premiums to establishments demonstrating strong food safety practices aligned with FDA Food Code standards.

Technology and Innovation in Food Safety

The FDA Food Code continuously evolves to keep pace with technological advances in food production and service. Recent editions have incorporated guidance for:

Modern Cooking Technologies

• Cook-chill systems
• Sous vide cooking (vacuum-sealed, precise low-temperature cooking)
• High-pressure processing
• Modified atmosphere packaging
• Advanced cooling equipment

The FDA works with the Conference for Food Protection to evaluate whether new technologies create novel risks or improve safety compared to traditional methods.

Digital Food Service Models

The growth of food delivery services, meal kit companies, and online food sales has prompted the FDA to consider how Food Code provisions apply to these non-traditional retail models. Digital tools for temperature monitoring, automated record-keeping, and real-time compliance verification are becoming increasingly common.

Preventing Foodborne Illness

The Public Health Impact

The CDC estimates that each year in the United States:

• 48 million people suffer foodborne illnesses
• 128,000 require hospitalization
• 3,000 deaths occur

Retail and foodservice establishments contribute significantly to this burden. However, when Food Code recommendations are properly implemented, foodborne illness risk drops dramatically.

Common Outbreak Causes

Most outbreaks result from violations of Food Code principles:

• Improper cooking temperatures
• Inadequate cooling
• Cross-contamination
• Poor personal hygiene
• Food from unsafe sources

Research shows that jurisdictions with strong Food Code adoption and enforcement have measurably lower foodborne illness rates.

Legal and Liability Considerations

While the FDA creates the Food Code as a model regulation rather than federal law, it carries significant legal weight once states adopt it.

Legal Consequences of Violations

• Fines
• Permit suspensions
• Closure orders
• Criminal prosecution (in cases involving injury or death)

Civil Liability

In lawsuits involving foodborne illness, the Food Code often serves as the standard of care. Courts frequently reference Food Code provisions when determining whether food establishments acted responsibly, even in jurisdictions that haven't formally adopted the latest edition.

Understanding Food Code requirements isn't just about passing inspections—it's about managing fundamental business liability.

Food Defense

Beyond traditional food safety (protecting food from unintentional contamination), recent Food Code editions address food defense—protecting food from intentional contamination or tampering.

Key Food Defense Areas

• Physical security of facilities
• Employee background considerations for high-risk positions
• Procedures for handling contaminated or potentially adulterated products
• Protocols for responding to threats or suspicious activities

The FDA collaborates with the Department of Homeland Security and FBI on food defense issues.

Global Food Safety Challenges

As consumers increasingly purchase imported foods and dine at establishments serving global cuisines, the Food Code addresses international food safety considerations.

Approved Sources

Food Code provisions require that food come from sources that comply with applicable laws and regulations, whether domestic or international.

Cultural Food Traditions

Traditional foods and preparation methods from various cultures sometimes conflict with standard Food Code provisions. The FDA seeks public comments on how to accommodate cultural food traditions while maintaining adequate safety standards, such as:

• Raw milk cheeses
• Fermented foods
• Traditional preservation methods

Small Business Compliance

The Food Code must work for establishments ranging from major restaurant chains to small independent operators with limited resources.

Risk-Based Flexibility

Not all provisions apply equally to all establishment types. Simple operations preparing only non-potentially hazardous foods face different requirements than complex operations with specialized processes.

Compliance Assistance

Many states and localities provide programs specifically targeting small businesses, offering:

• Practical guidance for cost-effective compliance
• Templates and checklists
• Simplified guides translating Food Code provisions into actionable steps

Trade associations, extension services, and industry organizations also provide valuable resources.

The Future of the Food Code

Emerging Challenges

• Climate change may require adjusted time-temperature controls as warmer temperatures expand the geographic range of certain pathogens
• Novel protein sources (plant-based meat alternatives, cultured meat) will need appropriate handling provisions
• Automation and robotics in food preparation will require new guidance on equipment sanitation and maintenance
• Hyper-local food systems (urban farming, rooftop gardens, on-site restaurant production) may need integrated provisions

Consumer Demands

Increased demand for transparency about food sourcing and handling will likely lead to enhanced traceability and disclosure requirements.

Resources for Understanding the Food Code

Official Sources

• FDA Website (FDA.gov) - Current and historical editions, annexes, fact sheets, and guidance documents
• Conference for Food Protection - Biennial meeting materials, issue submissions, and committee reports
• State and Local Health Departments - Regulations, inspection forms, and compliance guides

Educational Resources

• Professional Associations - Association of Food and Drug Officials, National Environmental Health Association, National Restaurant Association
• Academic Institutions - Universities with food science, hospitality, or public health programs

Understanding where to find authoritative information directly from the FDA—including the Food Code reference system—ensures you're accessing accurate, up-to-date Food Code guidance.

Why the Food Code Matters for Your Operation

Understanding who produces the Food Code and how it's developed matters because this document directly influences the regulations your food establishment must follow. Even though the Food Code itself isn't federal law, it forms the foundation for many state and local food safety laws and policies that are legally enforceable.

When inspectors visit your restaurant, grocery store, or food manufacturing facility, they're typically enforcing regulations based on FDA Food Code recommendations. Key areas covered include:

• Time and temperature controls for potentially hazardous foods
• Employee health and hygiene requirements
• Approved sources for food and water
• Equipment and utensil standards
• Facility design and maintenance
• Cleaning and sanitizing procedures
• Pest control measures
• Consumer advisories for raw or undercooked foods

For food manufacturers and establishments committed to food safety, the Food Code represents industry best practices backed by decades of scientific research and real-world application.

How Documentation Software Supports Food Code Compliance

Food manufacturers face constant pressure to maintain FDA Food Code compliance. SFQA documentation software transforms this challenge from overwhelming to manageable.

The Problem with Paper

Traditional paper-based systems make it difficult to track the many moving parts of food safety compliance. Temperature logs get misplaced, training records pile up in filing cabinets, and cleaning schedules depend on someone remembering to check them. When health inspectors arrive, scrambling to locate documentation creates unnecessary stress.

The Digital Solution

SFQA software centralizes everything in one place. Instead of hunting through binders, your team can instantly access the records inspectors need to see. The system automatically tracks your compliance activities and flags issues before they become violations.

What It Does

Temperature Monitoring: Automated alerts notify staff immediately when readings fall outside safe ranges, preventing spoilage and ensuring corrective action happens in real time.

Employee Training: Digital records track who completed which certifications and when renewals are due, eliminating gaps in training coverage.

Cleaning & Sanitation: Scheduled tasks prompt employees when cleaning is due, and the system verifies completion with timestamped records.

Corrective Actions: When something goes wrong, the software documents what happened, what was done to fix it, and who was responsible—creating the paper trail inspectors expect to see.

Compliance Reports: Generate comprehensive reports showing your compliance patterns over time, making audits smoother and helping you identify areas for improvement.

The Bottom Line

Digital documentation doesn't just help you pass inspections—it helps you prevent food safety issues before they happen. By identifying trends and patterns in your data, you can strengthen procedures proactively, protecting both public health and your reputation.The Food Code's Impact on Food Safety Regulation

Since its introduction, the FDA Food Code has served as a comprehensive model for safeguarding public health at the retail and foodservice level. Its influence extends far beyond federal guidance, shaping the day-to-day operations of millions of food establishments nationwide.

The document represents a consensus among food safety experts about the most effective practices for preventing foodborne illness. By basing state and local regulations on this science-driven model, jurisdictions benefit from the FDA's extensive research capacity and the collective wisdom of the food safety community.

Key Takeaways About Food Code Production

When someone asks "Who produces the Food Code?" remember these essential facts:

• The FDA is the official producer of the Food Code, with full responsibility for writing and publishing the document
• The FDA collaborates with the Conference for Food Protection (CFP) to gather expert recommendations every two years and shape Food Code updates.
• The FDA publishes a new edition of the Food Code every four years, with occasional supplements between editions
• The Food Code is created by the FDA as a model regulation, not enforceable federal law
• Individual states and localities adopt or adapt the FDA Food Code for their jurisdictions
• The document represents the most current science-based guidance for retail and foodservice food safety
• The Food Code's provisions are grounded in scientific research, outbreak investigation data, and expert consensus
• Compliance with Food Code recommendations significantly reduces foodborne illness risk and protects businesses from liability
• The Food Code continues evolving to address new technologies, emerging pathogens, and changing food industry practices

Staying Current with FDA Food Code Requirements

The FDA Food Code evolves regularly, making it essential for food manufacturers and food establishments to stay informed about the latest Food Code editions and supplements for food safety compliance.

Access Official FDA Food Code Resources

The FDA is the official producer of the Food Code and provides all versions on its website, including:

• Current and previous Food Code editions
• Food Code supplements with updates
• Supporting materials explaining Food Code provisions

Monitor CFP Biennial Meetings for Future Food Code Changes

The Conference for Food Protection (CFP) holds biennial meetings to recommend Food Code revisions. Monitoring CFP biennial meetings and issue submissions provides early warning of likely Food Code changes, allowing food establishment operators to adapt proactively rather than reactively when new Food Code editions are published.

Participate in FDA Public Comment Periods

When the FDA proposes Food Code revisions, participating in public comment periods gives food manufacturers and food establishment operators a voice in shaping Food Code requirements that will affect their operations.

Follow Industry Updates on Food Code Changes

Stay connected through resources that provide Food Code updates:

• Industry publications covering Food Code changes and their practical implications
• Trade associations offering webinars, conference sessions, and articles interpreting new Food Code provisions
• Professional networks sharing best practices for Food Code implementation
• Regulatory professionals providing guidance on food safety compliance

What's Next?

Now that you understand the FDA produces the Food Code and how it shapes food safety regulations nationwide, it's time to put that knowledge into action.

Start by reviewing your current compliance practices against the latest Food Code edition. Identify any gaps in temperature monitoring, employee training, or documentation that could put you at risk during inspections.

Consider upgrading from paper-based systems to digital SFQA documentation software that automatically tracks compliance activities, flags potential issues, and generates the reports inspectors expect to see.

Stay informed about upcoming Food Code changes through the Conference for Food Protection and FDA announcements. Being proactive