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Concerns about adulterated food can be traced back to as early a 200 BC  (concerns that wine was being diluted with water)

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European cities enacted food laws; for example, the region in which wine was produced must be accurately represented, bakers cannot mask spoiled grain with good grain, and bakers could not add beans and peas to replace wheat flour.

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The page provides a chronological summary of major events impacting the development of U.S. food law.

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proclaimed the first English food law, the Assize of Bread, which prohibited adulteration of bread flour with such ingredients as ground peas or beans.

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Massachusetts and Virginia; bakers were required to place their identifying mark on their bread.

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1785 Massachusetts Issued this Food Safety Law

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1785 Massachusetts Issued this Food Safety Law

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“Whereas some evilly disposed persons, from motives of avarice and filthy lucre, have been induced to sell diseased, corrupted, contagious, or unwholesome provision, to the great nuisance of public health and peace: Be it therefore enacted that if any person shall sell any such diseased provisions, knowing the same without making it known to the buyer, such offence shall be punished by fine, imprisonment, and standing in the pillory, or one or more of these, to be inflicted according to the degree and aggravation of the offence.”

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mise en place is the college magazine for alumni and friends of The Culinary Institute of America.

mise en place is the college magazine for alumni and friends of The Culinary Institute of America.

Connecting content to people.

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mise en place is the college magazine for alumni and friends of The Culinary Institute of America.

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The legislation that established USDA was signed on May 15, 1862, by President Abraham Lincoln . At that point, food safety wasn’t a major concern for the People’s Department.

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was only to prevent meat safety from posing a barrier to trade. The Act required inspection of salt pork, bacon, and pigs intended only for export.   It took the gruesome descriptions in Upton Sinclair’s book The Jungle, based upon his seven weeks working inside the meat industry, to help motivate the government to seriously look into its own citizens’ food supply.  Sinclair wrote: “The workers fell into the vats…sometimes they would be overlooked for days, till all but the bones of them had gone out to the world as Durham’s Pure Leaf Lard! The meat would be shoveled into carts, and the man who did the shoveling would not trouble to lift out a rat even when he saw one.”

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1906 U.S. Congress  pass two  pieces of legislation 

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1906 U.S. Congress  pass two  pieces of legislation 

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The Pure Food and Drug Act forbade manufacturers from selling or transporting adulterated food products or “poisonous” patent medicines. The Meat Inspection Act authorized the inspection and condemnation of any meat found unfit for human consumption.
The Meat Inspection Act fell to the Bureau of Animal Industry, in part because it had veterinarians on staff 8 who could recognize sick animals. They were required to provide inspection in every slaughterhouse and packing plant that then existed—all 163 of them. Today, there are more than 6,000 such facilities. **Shocking disclosures of insanitary conditions in meat-packing plants, the use of poisonous preservatives and dyes in foods, and cure-all claims for worthless and dangerous patent medicines were the major problems leading to the enactment of these laws.  The Pure Food and Drug Act fell under the Bureau of Chemistry, which was the precursor to the modern Food and Drug Administration (FDA). This was a great day for Harvey Wiley, a chief chemist at the Department of Agriculture, whose research connecting the contents of food and beverages with the health of consumers had previously fallen on deaf ears. Wiley was clear that “adulterated food made consumers weak, sick, and ‘unattractive.’” A man well ahead of his time!

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1907, a Board of Food and Drug Inspection was created

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1907, a Board of Food and Drug Inspection was created

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to establish agency policy in enforcing the laws. Additionally, the Referee Board of Consulting Science Experts was formed to advise the department on safety issues associated with food additives. The confusion began. According to Marion Nestle in her book Safe Food, there are currently 35 separate laws, administered by 12 agencies, housed in six cabinet-level departments. Clarity is elusive when it comes to the agencies monitoring the safety of our food. For example, while the FDA regulates dehydrated beef soup and chicken broth, the USDA regulates dehydrated chicken soup and beef broth

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Restaurant Sanitation Regulations, Proposed by the U.S. Public Health Service in cooperation with the Conference of State and Territorial Health Officers and the National Restaurant Code Authority

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1935  An Ordinance Regulating Food and Drink Establishments

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1935  An Ordinance Regulating Food and Drink Establishments

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An Ordinance Regulating Food and Drink Establishments (Recommended by U.S. Public Health Service), December 1935, Mimeographed

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1938 - Ordinance and Code Regulating Eating and Drinking Establishments

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1938 - Ordinance and Code Regulating Eating and Drinking Establishments

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Ordinance and Code Regulating Eating and Drinking Establishments, Recommended by the U.S. Public Health Service, March 1938, Mimeographed

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1940 - Ordinance and Code Regulating Eating and Drinking Establishments

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1940 - Ordinance and Code Regulating Eating and Drinking Establishments

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Ordinance and Code Regulating Eating and Drinking Establishments, Recommended by the U.S. Public Health Service, June 1940, Mimeographed

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1943 - Ordinance and Code Regulating Eating and Drinking Establishments

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1943 - Ordinance and Code Regulating Eating and Drinking Establishments

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Ordinance and Code Regulating Eating and Drinking Establishments, Recommended by the United States Public Health Service, 1943, FSA, Public Health Bulletin No. 280 (Republished in 1955, DHEW, PHS Publication No. 37)

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 1957 - The Vending of Foods and Beverages

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 1957 - The Vending of Foods and Beverages

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The Vending of Foods and Beverages - A Sanitation Ordinance and Code, 1957 Recommendations of the Public Health Service, DHEW, PHS Publication No. 546

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Food Service Sanitation Manual Including A Model Food Service Sanitation Ordinance and Code, 1962 Recommendations of the Public Health Service, DHEW, PHS Publication No. 934

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1965 - The Vending of Food and Beverages

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1965 - The Vending of Food and Beverages

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The Vending of Food and Beverages - A Sanitation Ordinance and Code, 1965 Recommendations of the Public Health Service, DHEW, PHS Publication No. 546

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1976 - Food Service Sanitation Manual Including A Model Food Service Sanitation Ordinance, 1976 Recommendations of the Food and Drug Administration, DHEW/PHS/FDA, DHEW Publication No. (FDA) 78-2091

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1978 - The Vending of Food and Beverages

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1978 - The Vending of Food and Beverages

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The Vending of Food and Beverages Including A Model Sanitation Ordinance, 1978 Recommendations of the Food and Drug Administration, DHEW/PHS/FDA, DHEW Publication No. (FDA) 78-2091

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1979 "Mr. F" Starts working in Food Service

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1979 "Mr. F" Starts working in Food Service

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Start working, part time, at Giovanni's (now Venice) Pizzeria, as a dishwasher in Sausalito, CA.

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1982 - Retail Food Store Sanitation Code

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1982 - Retail Food Store Sanitation Code

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Retail Food Store Sanitation Code, 1982 Recommendations of the Association of Food and Drug Officials and U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, AFDO/HHS Publication

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1st FDA Model Food Code, 1993 Recommendations of the United States Public Health Service, Food and Drug Administration, National Technical Information Service Publication PB94-113941  The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service. This model is offered for adoption by local, state, and federal governmental jurisdictions for administration by the various departments, agencies, bureaus, divisions, and other units within each jurisdiction that have been delegated compliance responsibilities for food service, retail food stores, or food vending operations. Alternatives that offer an equivalent level of public health protection to ensure that food at retail and foodservice is safe are recognized in this model.

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Update FDA Model Food Code, 1995 Recommendations of the United States Public Health Service, Food and Drug Administration, National Technical Information Service Publication PB95-265492

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Update FDA Model Food Code, 1997 Recommendations of the United States Public Health Service, Food and Drug Administration, National Technical Information Service Publication PB97-133656

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Inspection changed from a sight, smell, and touch approach to a more science-based method when Hazard Analysis and Critical Control Points (HACCP) was implemented between January 1997 and January 2000

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1998 "Mr. F" Ends 13 years honorable service in the U.S. Army as an Infantry Sergeant.

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1998 "Mr. F" Ends 13 years honorable service in the U.S. Army as an Infantry Sergeant.

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Returned to San Francisco with my 4 year old daughter and started school at the California Culinary Academy "Weekend Professional Program", as a single dad, I couldn't go to school full time, so I worked at restaurants and did side catering jobs. I started a catering company with four other friends "Cuisine Adventures" which lasted two years until I did the Chancellor.

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Update FDA Model Food Code, 1999 Recommendations of the United States Public Health Service, Food and Drug Administration, National Technical Information Service Publication PB99-115925

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Update FDA Model Food Code, 2001 Recommendations of the United States Public Health Service, Food and Drug Administration, National Technical Information Service Publication PB2002-100819

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based on the 2001 food code

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2001 "Mr. F" creates and opens the Chancellor Cafe on Union Square, San Francisco (and becomes a ServSafe Instructor!)

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2001 "Mr. F" creates and opens the Chancellor Cafe on Union Square, San Francisco (and becomes a ServSafe Instructor!)

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Opened September 10th, 2001 - September 11th was the attack and I wasn't able to continue the restaurant after November. I left S.F. and came back to Sonoma County where I took over a Bakery / Deli in 2002 and stayed for five years. Many farmers markets and county fairs during that time frame! wonderful time!

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2003 - Supplement to the 2001 FDA Model Food Code

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2003 - Supplement to the 2001 FDA Model Food Code

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1st Supplement to the 2001 Food Code, National Technical Information Service Publication PB2003-106843

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Update FDA Model Food Code, 2005 Recommendations of the United States Public Health Service, Food and Drug Administration, National Technical Information Service Publication PB2005-102200

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2007 - Supplement to the 2005 FDA Model Food Code

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2007 - Supplement to the 2005 FDA Model Food Code

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2nd Supplement to the 2005 Food Code, National Technical Information Service Publication PB2007-112622

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2007 California Retail Food Code (CALCODE) is adopted and "Mr. F" opens "Sonoma Food Safety" a company meant to train people in the industry.

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2007 California Retail Food Code (CALCODE) is adopted and "Mr. F" opens "Sonoma Food Safety" a company meant to train people in the industry.

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CURFFL - California Uniform Retail Food and Facilities Law is updated to CALCODE in 2007, which is taken from the 2005 FDA Model Food Code and turned into California Law.

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2008 "Mr. F" Starts teaching for the USCG ~ F.S. "A" School at TRACEN, Petaluma.

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2008 "Mr. F" Starts teaching for the USCG ~ F.S. "A" School at TRACEN, Petaluma.

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(Full Time)

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Update FDA Model Food Code, 2009 Recommendations of the United States Public Health Service, Food and Drug Administration, National Technical Information Service Publication PB2009-112613

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2009 "Mr. F" Starts teaching for the Culinary Institute of America at Greystone, St. Helena, CA. Adjunct Food Safety Instructor. (Part Time)

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2009 "Mr. F" Starts teaching for the Culinary Institute of America at Greystone, St. Helena, CA. Adjunct Food Safety Instructor. (Part Time)

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2011 - Supplement to the 2009 FDA Model Food Code

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2011 - Supplement to the 2009 FDA Model Food Code

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3rd Supplement to the 2009 Food Code, National Technical Information Service Publication PB2011-114303

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2012 "Mr. F" Leaves CIA Greystone to open office in S.F.

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2012 "Mr. F" Leaves CIA Greystone to open office in S.F.

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Food Safety business, in SF, San Rafael, and Petaluma. (over stretched myself, ha ha)

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Updated FDA Model Food Code, 2013 Recommendations of the United States Public Health Service, Food and Drug Administration, National Technical Information Service Publication PB2013-110462

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Based on the 2009 FDA Model Food Code - "Wherever possible, requirements in the publication are specified in the same location, paragraph and subparagraph, as they are in the FDA Food Code." (Pg 2 Tri-Code)

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2015 - Supplement to the 2013 FDA Model Food Code

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2015 - Supplement to the 2013 FDA Model Food Code

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4th Supplement to the 2013 Food Code, National Technical Information Service Publication PB2015-104921

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2016 USCG TTP - Tactics, Techniques, and Procedures 

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2016 USCG TTP - Tactics, Techniques, and Procedures 

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The TTP replaces the Sanitation Manual

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Currently utilizing this code,  (this is 2020, next year the 2021 FDA Model Food Code will come out)

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DISCLAIMER. This TTP publication is not a substitute for applicable legal requirements, nor is it itself a rule. It is intended to provide guidance for Coast Guard personnel and is not intended to, nor does it impose legally binding requirements on any party outside the Coast Guard.
**Appendix B revised to align with the current Food Service Establishment Inspection Report Form (CG-5145) (05/16)**

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2020 "Mr. F" goes back to CIA Greystone (part time)

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2020 "Mr. F" goes back to CIA Greystone (part time)

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Creating an online Course during this Covid-19 time frame, for both schools CIA & USCG A School