Retail Food Industry/Regulatory Assistance & Training

Topics on this page:

• Allergens
• 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

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Allergens

• Addition to the 2022 Food Code - Sesame added as a Major Food Allergen - Factsheet
• Addition to the 2022 Food Code - Sesame added as a Major Food Allergen - Poster

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
• FDA Employee Health Policy Tool
• 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)