The U.S. Food and Drug Administration (FDA) on Nov. 13 announced that, in conjunction with the Centers for Disease Control and Prevention (CDC) and the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA), it has published the 2013 Food Code (eighth edition).
As stated in the Introduction to the document, "the Food Code is a model code and reference document for state, city, county and tribal agencies that regulate operations such as restaurants, retail food stores, food vendors, and foodservice operations in institutions such as schools, hospitals, assisted living, nursing homes and child care centers. Food safety practices at these facilities play a critical role in preventing foodborne illness. The Food Code establishes practical, science-based guidance for mitigating risk factors that are known to cause or contribute to foodborne illness outbreaks associated with retail and foodservice establishments and is an important part of strengthening our nation's food protection system."