Overview of 1999 Food Code
Primary Authors:
Diane Bernazzani, Massachusetts Department of Public Health, Bureau of Environmental Health - Food Protection Program
Raymond Duffill, U.S. Department of Health and Human Services, Food and Drug Administration
Liz Faye, Boston University School of Public Health
DISCLAIMER:
This training module is brought to you by the Local Public Health Institute of Massachusetts (the Institute) and by the New England Alliance for Public Health Workforce Development (Alliance). The Institute is a Massachusetts Department of Public Health funded entity created to strengthen local public health through training and education. It is managed by the Boston University School of Public Health's Office of Public Health Practice and is supported in part by the Center for Disease Control and Prevention (CDC)'s Grant/Cooperative Agreement Number 5U90TP116997-10, Public Health Preparedness and Response for Bioterrorism and the Alliance, funded by the Health Resources and Services Administration (HRSA) from 2000 - 2014. The contents of this module are solely the responsibility of the authors and do not necessarily represent the official views of the CDC or the HRSA. The authors of this module have no financial interests or relationships to disclose.
