The FCC and associated Reference Materials enables you to verify the identity, quality, and purity of the food ingredients you buy and sell, which help to ensure the overall safety and integrity of the food ingredient supply chain. An FCC standard can be used to characterize ingredients used in food. Monographs in the FCC consist of tests and specifications for identification, assay and impurities, as well as other tests that help describe the purity and quality of the ingredient. FCC standards are reviewed and approved by independent experts. Learn how to become an expert volunteer.
- Publication Announcement: FCC Online: Missing Reference Standard Information in FCC PDFs (posted 01-Sep-2023)
- FCC 13, Third Supplement Commentary (posted 01-Sep-2023)
- FCC 13, Second Supplement Commentary (posted 01-Mar-2023)
- FCC 13, First Supplement Commentary (posted 01–Sept–2022)
- 1,287 monographs
- 19 appendices, providing clear, step-by-step guidance for more than 150 tests and assays
- FCC 13 has 65 new and updated monographs compared to FCC 12
- FCC standards are established, evaluated, and revised with scientific rigor in an open, collaborative process involving USP scientists, government representatives, expert volunteers, and public input. Standards are approved by an Expert Committee that includes knowledgeable technical leaders from industry, academia, and regulatory bodies from around the world.
- The FCC is cited over 200 times in the U.S. Code of Federal Regulations and is recognized by regulatory bodies around the world including the US, Argentina, Australia, Brazil, Canada, Israel, New Zealand, Paraguay, and Uruguay.
- The FCC is now available as an online-only product starting with the release of FCC 13 on March 1, 2022. For online subscription information, please see the USP Store Product page. Subscription includes a main edition and three supplements, containing new and revised standards and information. Supplements publish at six-month intervals, see publication and comment schedule.