Food Code: Pocket Guide for Regulators

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The Food Code: Pocket Guide for Regulators is a condensed booklet which contains critical inspection elements taken from the FDA Food Code.

Digital version (free download)

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The pocket guide is a handy resource to remind regulators of temperature requirements for cooking, reheating, and storage as well as other health standards used for reduced oxygen packaging, molluscan shellstock identification, material use limitation, use of time as a public health control, parasite destruction, safe food thawing parameters, lighting intensity, ware washing, and hand-washing.

In addition, definitions for a “food establishment”, “potentially hazardous food”, and “ready to eat food” are clarified. The pocket guide is a production of AFDO’s Retail Food Committee.