FDA Food Code

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FDA Food Code 2009: Table of Contents
Food Code 2009

U. S. Department Of Health And Human Services
Public Health Service
Food and Drug Administration
College Park, MD 20740

Chapter 3: Food detail is listed here:-

3-1 Characteristics
3-101 Condition
3-2 Sources, Specifications, and Original Containers and Records
3-201 Sources
3-202 Specifications for Receiving
3-203 Original Containers and Records
3-3 Protection from Contamination after Receiving
3-301 Preventing Contamination by Employees
3-202 Preventing Food and Ingredient Contamination
3-303 Preventing Contamination from Ice Used as a Coolant
3-304 Preventing Contamination from Equipment, Utensils, and Linens
3-305 Preventing Contamination from the Premises
3-306 Preventing Contamination by Consumers
3-307 Preventing Contamination from Other Sources
3-4 Destruction of Organisms of Public Health Concern
3-401 Cooking
3-402 Freezing
3-403 Reheating
3-404 Other Methods
3-5 Limitation of Growth of Organisms of Public Health Concern
3-501 Temperature and Time Control
3-502 Specialized Processing Methods
3-6 Food Identity, Presentation, and On-Premises Labeling
3-601 Accurate Representation
3-602 Labeling
3-603 Consumer Advisory
3-7 Contaminated Food
3-701 Disposition
3-8 Special Requirements for Highly Susceptible Populations
3-801 Additional Safeguards