Most states’ food safety regulations are based on the food code, which is issued by the Food and Drug Administration (FDA) every four years. This document sets out the best manufacturing practices based on current scientific understanding of the best ways to reduce the chance of food-borne illness or other kinds of food safety problems. The food code is essentially a resource for municipalities to use and adopt their own food safety regulations.

Laura Collier, Esq. is a food & beverage attorney based in Raleigh, North Carolina. Laura is a longtime member of the food & beverage industry, including experience working with wine & beer retail, restaurants, alcohol distribution, and event planning.

In this CLE clip, Laura discusses FDA Food Truck Code.

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Some states take advantage of the FDA food code verbatim, others adapt the basics of the code to their unique issues. For example, California has opted to add their own amendments to the FDA food code and only use parts of the FDA food code. The basis of their food health regulations is that of the 2005 FDA food code, however they have added their own special requirements and amendments.

The FDA food code for food safety states that a seller must comply with the laws, labeling, and temperature requirements of the state they are operational. The prevention of contamination is an important aspect of the code and primarily deals with proper hand washing policies, using gloves to serve ready to eat food. There is a requirement for separating raw foods to prevent cross-contamination. Proper storage and equipment requirements are also a part of the code.

The most recent versions of the FDA food code do require someone in the kitchen, who is managing the kitchen, to have an accredited certification from a certified group or training organization. The FDA or your state health department has approved training for the FDA food code requirements. This training covers food safety, food handling, and also show them how to train their employees on the food safety requirements, as they are the point person for the organization.