The Food Code is developed by the Conference for Food Protection (CFP). This organization, comprised of representatives from industry, academia, and regulatory agencies, collaborates to establish science-based recommendations for safeguarding public health by minimizing foodborne illness. These recommendations provide a model for retail food regulatory agencies responsible for overseeing food service establishments, grocery stores, and other food retail outlets. An example of a provision within the Food Code might address safe temperature ranges for storing potentially hazardous foods.
Uniform standards for food safety are essential for protecting consumers and ensuring a level playing field for businesses. The Food Code serves as a vital tool for achieving this uniformity, offering best practices rooted in scientific research. Its adoption by jurisdictions helps streamline inspections, improves training consistency, and provides a framework for developing robust food safety management systems. Historically, the Food Code has played a pivotal role in advancing food safety practices, leading to significant reductions in foodborne illnesses. Its evolution reflects ongoing research and adaptation to changing food production, processing, and service landscapes.
