Food service codes and regulations vary by state, with many states having two governing bodies that split up duties to monitor and work with restaurants and other businesses that sell food. The FDA has a list of all food codes by state. According to the Food Marketing Institute (FMI), policies can vary wildly by state but are, in general, based on the FDA food codes.

The most recent version is from 2017 and can be accessed via the FDA’s website. This food code spans all aspects of food service, but here are a few areas that are applicable to food delivery, as pointed out by the Southern Nevada Health District.

1. Labeling

Food must be clearly labeled with a date and what food it is. This not only follows food codes but also ensures that delivery drivers have the right entrées for the order they are picking up. This is the same whether it’s your own hired drivers or a third-party service like DoorDash or Postmates.

All food that is going to be used for carryout, delivery, or in-house orders needs to be clearly labeled with the date it was prepared. If it’s not, the staff has no idea what food or ingredients need to be used first or what food has expired.

2. Protection and Packaging 

To prepare food for a delivery order, make sure it is properly packaged so that it’s protected during transport to its intended recipient. Many restaurants use styrofoam containers to keep food secure, but because styrofoam can’t be recycled curbside by patrons, we recommend using a paper alternative like these from CiboWares that can be accepted for recycling in a curbside bin.

Proper packaging should also keep food from spilling or leaking while it’s being delivered. This means it’s important to make sure all containers are sealed and packaged tightly to prevent a mess. Diners and drivers both hate messes, so try to prevent them ahead of time as best you can.

3. Food Temperatures 

Part of packaging is also about ensuring that food maintains its proper temperature. Depending on what type of food it is (especially if it’s meat or seafood), it needs to be cooked to a steady, safe temperature according the guidelines published by FoodSafety.gov. The same temperatures range from 145 to 165 degrees Fahrenheit, with seafood going by how the meat looks (clear or opaque) when cooked. These guidelines should be followed for all food cooked in your restaurant, not just food that is going to be delivered.

Food that is hot (and should be consumed hot) needs to stay hot while it’s being transported from the restaurant where it was cooked to the person(s) who ordered it. Make sure it’s at or above the correct temperature and use the proper packaging as mentioned previously to help keep it warm.

4. Transportation

The vehicle or mode of transportation used to take food to customers should generally be safe to drive and have all the needed lights, brakes, etc. This helps protect the safety of the driver, as well as of others on the road. Drivers should also be properly licensed and insured.

The vehicle should avoid having many varying temps while transporting food orders. This can prevent food from getting too cold or too warm. For vehicles that are taking multiple orders to multiple places, make sure everything is packaged securely to avoid contamination. Drivers should also take precautions that food doesn’t leak or spill onto other orders.

Maintaining proper food safety health standards for carryout or delivery can not only ensure food reaches its destination successfully, but it also protects the safety and health of the consumers.