CDC’s Prevention Status Reports include a new measure on state adoption of selected provisions in the 2013 Food and Drug Administration (FDA) Food Code. The Food Code is a science-based model code states can use to develop or update their food safety rules to better prevent foodborne illness and outbreaks.
CDC identified four Food Code provisions that are especially important in reducing norovirus and other foodborne illnesses in restaurants:
- Excluding ill food service staff from working until at least 24 hours after symptoms such as vomiting and diarrhea have ended (section 2-2).
- Prohibiting bare hand contact with ready-to-eat food (3-301.11).
- Requiring at least one employee in a food service establishment to be a certified food protection manager (2-102.12 and 2-102.20).
- Requiring food service employees to wash their hands (2-3).
Learn More about the Food Code and Food Safety
Created as part of cooperative agreement 5UE2EH000966-05 between CDC and NCSL.