Food safety is one of the most critical aspects of public health. Every restaurant, food truck, supermarket, cafeteria, and food-handling facility must follow rules that protect customers from foodborne illness. These regulations don’t appear overnight—nor are they created randomly. Instead, they come from a carefully structured, science-driven document known as the Food Code.
But who actually produces the Food Code?
How is it created, reviewed, or updated?
Which agencies, scientists, and experts are involved?
This detailed guide explores the full process behind the production of the Food Code, explaining what it is, who develops it, and why it matters so much for everyday consumers and businesses alike.
What Is the Food Code?
Before identifying who creates it, it’s essential to understand what the Food Code is. The Food Code is a model set of food safety rules used by states, counties, and local health departments in the United States. It provides science-based recommendations for:
- Food handling
- Food storage
- Food preparation
- Employee hygiene
- Use of equipment and utensils
- Facility maintenance and sanitation
- Consumer advisory and labeling
- Inspection procedures
Who Produces the Food Code?
The Lead Organization: The U.S. Food and Drug Administration (FDA)
The U.S. Food and Drug Administration (FDA) is the primary producer and publisher of the Food Code. The FDA develops this document under authority from the Public Health Service Act, and it serves as the national model for retail and food service safety.
Key FDA responsibilities include:
- Leading Food Code development
- Coordinating scientific research
- Managing expert committees
- Drafting, reviewing, and updating the document
- Providing training and regulatory assistance to states
Other Agencies and Organizations Involved in Producing the Food Code
Though the FDA is the primary author, many agencies contribute scientific data, policies, and technical expertise.
1. U.S. Centers for Disease Control and Prevention (CDC)
The CDC provides public health surveillance, outbreak data, and epidemiological research that heavily influences Food Code recommendations.
CDC’s role includes:
- Tracking foodborne illness outbreaks
- Analyzing patterns in food contamination
- Providing scientific evidence supporting new rules
- Suggesting intervention strategies to reduce illness
2. U.S. Department of Agriculture (USDA)
The USDA regulates meat, poultry, and egg products. While the FDA controls most retail food, the USDA’s scientific findings influence many Food Code sections.
USDA contributes to:
- Meat and poultry handling guidelines
- Temperature and cooking minimums
- Cross-contamination prevention
- Safe storage regulations
3. Conference for Food Protection (CFP)
The Conference for Food Protection is one of the most important partners in Food Code development.
The CFP is a non-profit, collaborative body made up of:
- Industry experts
- Regulatory authorities
- Academics
- Consumer advocates
FDA uses CFP recommendations to shape the next edition or supplement of the Food Code.
4. State and Local Health Departments
Though they are not federal agencies, state and local regulators contribute practical insights and on-the-ground data.
Their involvement includes:
- Reporting food safety issues
- Providing inspection outcomes and trends
- Testing new regulatory approaches
- Identifying gaps that must be addressed
5. Academic Institutions and Food Safety Scientists
Universities, food science research centers, and microbiology departments offer:
- Peer-reviewed studies
- Experimental data
- Risk assessments
- Training and professional evaluations
6. Industry Stakeholders
Food industry professionals also play a role, including:
- Restaurant operators
- Grocery store chains
- Food service associations
- Manufacturers of equipment and sanitation products
- Usability of regulations
- Operational challenges
- Equipment safety standards
- Realistic industry capabilities
How the Food Code Is Created: The Complete Process
Understanding the production process is key to appreciating the Food Code’s authority. This process is collaborative, lengthy, and highly evidence-based.
Below is a clear, step-by-step overview.
Step 1: Collection of Scientific and Public Health Data
Before drafting or updating the code, the FDA collects data from:
- CDC outbreak statistics
- USDA research
- Academic findings
- Environmental health inspection reports
- Food safety experiments and studies
Step 2: Proposal Submissions (Usually via the CFP)
Food safety stakeholders submit proposals for changes, which may include:
- New temperature guidelines
- Updated hygiene recommendations
- Revised equipment standards
- Better allergen management rules
- Consumer advisory requirements
Step 3: Expert Committee Review
Scientific and regulatory experts examine each proposal to ensure it is:
- Scientifically valid
- Practical
- Measurable
- Effective for risk reduction
Step 4: Meetings and Voting (CFP biennial conference)
Delegates discuss proposals and vote on whether recommendations should be forwarded to the FDA.
These meetings create a transparent, democratic process that welcomes input from:
- Government
- Industry
- Consumers
- Academics
Step 5: FDA Drafting and Internal Review
The FDA drafts the new Food Code or supplement based on:
- CFP recommendations
- Scientific findings
- National policy needs
- Legal considerations
- Language clarity
- Technical accuracy
- Regulatory consistency
Step 6: Publication of the Food Code
Once finalized, the FDA publishes:
- A full new edition (every 4 years)
- Or an interim supplement (in between editions)
- 2017 Food Code
- 2019 Food Code Supplement
- 2022 Food Code (current major edition)
Step 7: State and Local Adoption
States may:
- Adopt the Food Code fully
- Adopt it with modifications
- Use a different version
- Tailor sections for local needs
Why the Food Code Is Not Federal Law
A common misconception is that the Food Code is a federal mandate. It is not. Instead, it is:
- A model regulatory document
- A recommended standard
- A scientifically backed guideline
The Food Code’s purpose is to ensure national consistency, but final enforcement always happens at the state or local level.
Why the Food Code Is Updated Regularly
Food science constantly evolves. Pathogens mutate. Technology improves. New foods and preparation methods enter the market. To keep pace, the Food Code is regularly updated with new evidence and best practices.
Key reasons for updates include:
1. Emerging Foodborne Pathogens
Examples include new strains of E. coli, Salmonella, or Norovirus.
2. Advances in Science and Technology
New research may change recommended cooking temperatures or sanitizer concentrations.
3. Industry Changes
Growth of online food delivery, mobile kitchens, and shared-kitchen facilities introduces new risks.
4. Consumer Behavior Trends
Raw milk consumption, allergen awareness, and alternative proteins influence guidelines.
5. Lessons from Outbreak Investigations
Each outbreak gives regulators new insights into risk factors.
Major Components of the Food Code
The Food Code is a large document covering dozens of topics. Some major sections include:
1. Management and Employee Practices
- Mandatory handwashing rules
- Illness reporting policies
- Hygienic practices
- Glove use
- Training requirements
2. Food Source and Quality
- Approved suppliers
- Protection from contamination
- Labeling and documentation requirements
3. Time and Temperature Control for Safety (TCS Foods)
This section contains the famous Food Code tables for:
- Safe cooking temperatures
- Cooling requirements
- Reheating guidelines
- Hot/cold holding standards
4. Equipment and Utensils
Rules cover:
- Material safety (e.g., no toxic metals)
- Cleaning and sanitizing frequency
- Dishwasher temperature requirements
- Maintenance standards
5. Physical Facilities
- Plumbing and water systems
- Ventilation
- Waste disposal
- Pest control
6. Food Establishment Inspections
The Food Code outlines how inspectors should evaluate food establishments and document violations.
Why It Matters Who Produces the Food Code
Understanding the Food Code’s origin matters because it determines its reliability and scientific integrity.
Here’s why the Food Code is trusted:
1. It Is Evidence-Based
Every rule is supported by scientific data, not opinion.
2. It Is Developed by Experts
Scientists, regulators, industry professionals, and academics collaborate.
3. It Reflects Real-World Needs
Input comes from inspectors and food operators across the country.
4. It Ensures Nationwide Consistency
Even though states enforce their own laws, the Food Code provides a unified foundation.
5. It Protects Public Health
Billions of meals are served annually in the U.S., and the Food Code helps prevent illness.
How the Food Code Benefits Consumers
Consumers benefit through:
- Reduced chances of foodborne illness
- Better restaurant hygiene
- Safer grocery shopping
- Protection from contaminated food
- More transparency in food handling
How the Food Code Helps Food Businesses
For restaurants and other food facilities, the Food Code:
- Provides clear rules
- Simplifies staff training
- Reduces liability
- Ensures inspection readiness
- Helps maintain public trust
Conclusion: The Food Code Is a Collaborative, Science-Driven Achievement
The question “Who produces the Food Code?” has a simple answer on the surface—the U.S. FDA—but the real story is far more complex.
The Food Code is shaped by:
- FDA scientists
- CDC epidemiologists
- USDA researchers
- Academic experts
- State and local health departments
- Food industry stakeholders
- The Conference for Food Protection
Thanks to this collaborative effort, the Food Code continues to evolve, protecting millions of consumers and guiding thousands of food businesses with clear, practical, and scientifically sound rules.
If you operate or plan to operate a food-related business, understanding who produces the Food Code—and why it exists—is essential for ensuring compliance, safety, and long-term success.