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  1. Retail Food Protection

Retail Food Protection Industry Educational Materials

Retail Food Protection Industry Educational Materials

Do your food employees understand what an important role they play in protecting public health?

How to use the Posters/Storyboards to show the consequences of not following good food safety procedures

These posters/storyboards are designed to enhance food safety training efforts at the retail level by helping food employees understand the important role they play in protecting public health. For example, these posters/storyboards could be posted in food preparation areas where the behavior occurs, used for training, and food safety discussion. During the discussion you can determine whether the employees understood the key message in the poster by asking some focused open-ended questions.

They are available in nine different languages, including Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese.

These materials are not copyrighted. You may post these materials on your website and distribute them freely. We kindly ask, however, that you credit FDA when using or posting the materials.

Materials will soon be available that address cooking, cold holding and date marking. 

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Available Materials

Educational Posters for Retail Food Employees 

A nine-panel photo storyboard poster that depicts the step-by-step progression of a foodborne illness outbreak. A food employee is experiencing vomiting at work. These posters/storyboards are designed to enhance food safety training efforts at the retail level by helping food employees understand the important role they play in protecting public health. They are available in nine different languages, including Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese.

These materials are not copyrighted. You may post these materials on your website and distribute them freely. We kindly ask, however, that you credit FDA when using or posting the materials.

Materials will soon be available that address cooking, cold holding and date marking.

No Bare Hand Contact with Ready-to-Eat Food

Employee Health

Proper Hand Washing

Prevention of Cross-Contamination

Proper Hot Holding of Time-Temperature Control for Safety Foods

Proper Cooling of Time-Temperature Control for Safety Foods

Proper Cooking

Materials Coming Soon!

Proper Date Marking of Time-Temperature Control for Safety Foods

Materials Coming Soon!

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