The good news on Food Safety...

You're not in it alone.

There are many federal, state, local and non-profit organizations committed to helping restaurants, owners, and managers protect their establishments from an outbreak of foodborne illness.

Food and Drug Administration (FDA)
The mission of the FDA is in part, to ensure that food that is processed, manufactured, and sold is safe, pure, wholesome, sanitary, and honestly packaged and labeled. The FDA Food Code is written to assist retail food operations comply with federal codes. The Food Code is not a federal law - it is a guideline for handling food safely that only becomes law when a state determines it to be so and adopts it in whole or in part. Each state has the power to adopt the code or extract certain sections to cultivate its own code.

US Department of Agriculture (USDA)
The USDA's primary responsibilities are inspections for quality and voluntary grading service for meat, poultry, eggs, dairy products, and fruits and vegetables. The USDA also participates in the publication of the FDA Food Code.

Centers for Disease Control (CDC)
The CDC is responsible for protecting the public by preventing and controlling disease. If a foodborne illness outbreak is discovered, the CDC is the federal agency responsible for the investigation. The CDC also compiles statistics and publishes summaries as well as case studies of foodborne diseases.

Environmental Protection Agency (EPA)
EPA regulations affect food production and service through restrictions on toxic substances, including pesticides, sanitizers, and other chemicals. The EPA also enforces laws intended to protect the quality of our air and water.

Conference on Food Protection (CFP)
The Conference for Food Protection is not part of the federal government, but has become a major player in the food safety equation. The CFP is a nonprofit organization that spreads the message of safe food handling and develops practices and procedures that can help prevent foodborne illness. The CFP has been instrumental in the development of food safety instruction, certification and testing.