Intent1-102.10 Food Safety, Illness Prevention, and Honest Presentation. The purpose of this Code is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented. Scope1-103.10 Statement. This Code establishes definitions; sets standards for management and personnel, food operations, and equipment and facilities; and provides for food establishment plan review, […]
2001 Food Code – Full Version
2001 Food Code – Full Version: http://www.cfsan.fda.gov/~dms/fc01-toc.html
Healthy People 2010
Food safety is a priority action area of Healthy People 2010, the comprehensive, nationwide set of health promotion and disease prevention objectives designed to serve as a 10-year strategy for improving health in the United States. Healthy People 2010 objectives include reducing infections caused by foodborne pathogens, reducing outbreaks of foodborne illness, and improving food […]
Clean Hands Coalition
The Centers for Disease Control (CDC) has taken the lead to facilitate the formation of the Clean Hands Coalition (CHC). This national multi-disciplined team of advocates will develop a realistic long-term hand hygiene solution. Its ranks consist of senior professionals from the regulatory, commercial and academic communities. Using a science based approach and the model […]
FDA Food Code
U. S. Department of Health and Human Services Public Health Service Food and Drug Administration Introduction The U. S. Food and Drug Administration publishes the Food Code , a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail […]
United States Department of Agriculture
USDA & Food Safety and Inspection Service – FSIS USDA is responsible for the safety of meat, poultry, and egg products. [http://www.usda.gov/] FSIS has the mission to ensure that consumers have the safest possible food supply. They use science-based practices to diminish the incidence of foodborne illness associated with meat, poultry and egg products. U. […]
The Codex Alimentarius Commission
Food Code The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The main purposes of this Programme are protecting the health of the consumers and ensuring fair trade practices in the food […]
World Health Organization
Work of the WHO Food Safety Programme and other WHO programmes and departments includes strengthening food safety systems, promoting good manufacturing practices and educating retailers and consumers about appropriate food handling. Education of consumers and training of food handlers in safe food handling is one of the most critical interventions in the prevention of foodborne […]
FAO
Food and Agriculture Organization of the United Nations: http://www.fao.org/
