Retail Food Protection
A Cooperative Program
More than 3,000 state, local and tribal agencies have primary responsibility to regulate the retail food and foodservice industries in the United States. They are responsible for the inspection and oversight of over 1 million food establishments - restaurants and grocery stores, as well as vending machines, cafeterias, and other outlets in health-care facilities, schools, and correctional facilities.
FDA strives to promote the application of science-based food safety principles in retail and foodservice settings to minimize the incidence of foodborne illness. FDA assists regulatory agencies and the industries they regulate by providing a model Food Code, scientifically-based guidance, training, program evaluation, and technical assistance.
Useful retail food safety information is provided here and is organized by categories that reflect the 9 program standards developed by FDA and its partners to guide regulatory retail food managers.
- Draft Interagency Risk Assessment - Listeria monocytogenes in Retail Delicatessens
Retail Food Risk Factor Studies FDA Oral Culture Learner Project - Educational Materials for Retail Food Employees
- Employee Health and Personal Hygiene Handbook
FDA Materials on Sanitation Concerns with Commercial Deli Slicers FDA Oral Culture Learner Project - Educational Videos for Retail Food Employees