> Inspections and licensing of restaurants and grocery stores are typically handled by local and county health departments. However, FDA serves as a scientific and technical consultant to state and local regulatory agencies by publishing the FDA Food Code, which sets forth model provisions for keeping food safe in restaurant, cafeteria, and institutional food operations. Most states adopt these model provisions as legal requirements applicable to restaurants and food-service establishments within their jurisdictions.
Looking at Food Code 2013, I don't see anything about ingredient listing for restaurant food. But I do see this at p 102:[1]
> 3-601.12 Honestly Presented.
> (A) FOOD shall be offered for human consumption in a way that does not mislead or misinform the CONSUMER.
> (B) FOOD or COLOR ADDITIVES, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a FOOD.
Is there even any definition of what “keeping food safe” actually means? And it still would mean nothing as long as those standards aren't being enforced.
