Food Retail and Foodservices Code

The Food Retail and Foodservice Code (October 2003), consists of model requirements for safeguarding public health and assuring food safety. The Code manual provides practical, user-friendly interpretations and guidance for compliance with legislation.

Code sections

1.0 Purpose and Definitions

  • 1.1 Introduction
  • 1.2 Purpose
  • 1.3 Application
  • 1.4 Scope
  • 1.5 Guiding Principles
  • 1.6 Outcomes
  • 1.7 Definitions

2.0 Construction, Design and Facilities

  • 2.1 Site and Location
  • 2.2 General Premises Design and Construction Specifications
  • 2.3 Walls and Ceilings
  • 2.4 Floors
  • 2.5 Floor Drains
  • 2.6 Stairs, Catwalks and Mezzanines
  • 2.7 Lighting
  • 2.8 Ventilation
  • 2.9 Storage Areas
  • 2.10 Water and Steam Supply
  • 2.11 Sewage and Solid Waste Disposal
  • 2.12 Plumbing System
  • 2.13 Overhead Utility Lines
  • 2.14 Handwash Stations
  • 2.15 Toilet Facilities and Dressing Areas
  • 2.16 Janitorial Facilities
  • 2.17 Private Homes, Living or Sleeping Quarters
  • 2.18 Temporary Food establishment and Mobile Vendors
  • 2.19 Vending Machines
  • 2.20 Exterior Openings

3.0 Control of Food Hazards

  • 3.1 Control Measures
  • 3.2 Incoming Material
  • 3.2.1 Sources
  • 3.3 Temperature Control
  • 3.4 Water
  • 3.5 Preventing Contamination
  • 3.6 Packaging
  • 3.7 Transportation, Storage and Distribution of Food Products

4.0 Maintenance and Sanitation

  • 4.1 Equipment
  • 4.2 Cleaning and Sanitation
  • 4.3 Pest Management
  • 4.4 Use of Chemicals and Toxic Substances
  • 4.5 Waste Management
  • 4.6 General Maintenance Schedules

5.0 Hygiene and Communicable Diseases

  • 5.1 Training
  • 5.2 Clothing
  • 5.3 Aprons
  • 5.4 Hair
  • 5.5 Personal Habits
  • 5.6 Handwashing
  • 5.7 Personal Effects and Jewelry
  • 5.8 Illness and Disease
  • 5.9 Injuries
  • 5.10 Visitors

6.0 Education and Training

  • 6.1 Educational Programs
  • 6.2 Mandatory Educational Programs
  • 6.3 Training Programs
  • 6.4 Components of Food Safety Training Courses
  • 6.5 Learning Outcomes

Appendices 

  • A: Potentially Hazardous Foods
  • B: Time/Temperature Control - Raw Animal Foods
  • C: Typical Food Allergies
  • D: Recall Manuals
  • E: Selected Information Sources
  • F: Bottled Water and Package Ice Facility Guidelines
  • G: Food Bank Guidelines
  • H: Bed and Breakfast Food Protection Guidelines
  • J: Meat Facility Standards