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        Retail Food Protection

Retail Food Industry/Regulatory Assistance & Training Home
          Food
          Guidance & Regulation (Food and Dietary Supplements)
          Retail Food Protection
          Retail Food Industry/Regulatory Assistance & TrainingRetail Food Protection Retail Food Industry/Regulatory Assistance & Training
  	
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Time and Temperature Control for Safety
	Preventing Cross-Contamination
	Employee Health
	Plan Review at Retail Food Establishments
	Special Processes as Retail
	Labeling
	HACCP
	Retail Food Protection Industry Educational Materials
	Information about the Risk Factor Study
	Free Training Provided by the Food and Drug Administration
	Other Information
	General Retail Resources**Time and Temperature Control for Safety**

Job Aid: Time and Temperature Control for Safety Foods
	Institute of Food Technologist (IFT) Report, Evaluation and Definition of Potentially Hazardous Foods
	Program Information Manual Retail Food Protection: Recommendations for the Temperature Control of Cut Leafy Greens during Storage and Display in Retail Food Establishments
	Program Information Manual: Retail Food Protection Storage and Handling of Tomatoes
	Time as a Public Health Control for Cut Tomatoes
	Retail Food Safety Program Information Manual: Safe Handling Practices for Melons
	Retail Food Safety Program Information Manual on Date Marking of Cheese
	Assuring the Safety of Eggs & Menu and Deli Items Made From Raw, Shell Eggs
	Key Temperatures for Egg Safety in Food Service Operations and Retail Food Stores
	Reduced Oxygen Packaging and Food Safety Concerns & Controls
	FSIS Guideline: Minimizing the Risk of Campylobacter and Salmonella Illnesses Associated with Chicken Liver**Preventing Cross-Contamination**

FDA Materials on Sanitation Concerns with Commercial Deli Slicers**Employee Health**

Employee Health and Personal Hygiene Handbook
	Information from Other Government Agencies
	How to Comply with the Americans with Disabilities Act: A Guide for Restaurants and Other Food Service Employers October 2004
		Summary of the Guide October 2004
		EEOC - How to Comply with the Americans with Disabilities Act: A Guide for Restaurants and Other Food Service Employers**Plan Review at Retail Food Establishments**

Food Establishment Plan Review Guide
	Pre-operational Guide for Temporary Food Establishments**Special Processes as Retail**

Growing Sprouts in Retail Food Establishment - CFP Issues 02-III-01 and 04-III-012**Labeling**

Guidance for Industry: Food Labeling - Safe Handling Statements, Labeling of Shell Eggs; Refrigeration of Shell Eggs Held for Retail Distribution; Small Entity Compliance Guide**HACCP**

Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments
	Managing Food Safety: A Regulator's Manual For Applying HACCP Principles to Risk-based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems**Retail Food Protection Industry Educational Materials**

Educational Videos and Posters for Food Employees
	Food Code Section 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking**Information about the Risk Factor Study**

Retail Food Risk Factor Study**Free Training Provided by the Food and Drug Administration**

Decoding the Food Code: Information to Assist the User
	ORA-U: Free Training for State, Local & Tribal Regulatory Partners**Other Information**

Bulletin to the Food Service and Retail Food Store Industry Regarding Flour and Products Containing Flour
	Key Steps for Donating Food – For Retail Food Establishments**General Retail Resources**

**Information from FDA**

Interstate Certified Shellfish Shippers List (ICSSL)**Information from FDA and Other Government Agencies**

USDA-FSIS Retail Guidance
	GPOAccess (FR, Public Laws, CFR)
	Code of Federal Regulations (CFR)
	National Advisory Committee on Microbiological Criteria for Foods (USDA/FDA/CDC/NMFS/DoD Veterinary Service Activity)
	PubMed (NIH)
	Science Direct (Elsevier)
	THOMAS (Library of Congress)**Information from Federal Government/Private Sector Partnerships**

Food Safety Risk Analysis Clearinghouse (Joint Institute for Food Safety and Applied Nutrition)

                                                                                  Content current as of:
      11/21/2023
                  
                   
Regulated Product(s)
		 Food & BeveragesRetail Food Industry/Regulatory Assistance & Training
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