A 400-page reference guide published by the U.S. Food and Drug Administration (FDA). The Food Code instructs retail outlets (such as restaurants and grocery stores) and institutions (such as nursing homes and schools) on how to prevent food borne illness. It consists of model requirements for safeguarding public health and ensuring that food is unadulterated (free from impurities) and honestly presented to the consumer. The FDA first published the Food Code in 1993 and revised it every two years through 2001; at that time, it was agreed that the Food Code would be revised every four years. The last revision was in 2005. The Food Code has been adopted by many states.
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