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  5. Listing of Retail Food Protection Information and Resources
  1. Retail Food Protection

Listing of Retail Food Protection Information and Resources

The list below provides quick access to popular FDA Retail Food Protection information and resources. Please see FDA Retail Food Protection for a more complete listing.

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 Type Topic Title Languages Available
Article, scientific Norovirus Quantitative Risk Assessment of Norovirus Transmission in Food Establishments: Evaluating the Impact of Intervention Strategies and Food Employee Behavior on the Risk Associated with Norovirus in Foods English
Article, scientific Norovirus Journal of Food Protection -Evaluation of the Impact of Compliance with Mitigation Strategies and Frequency of Restaurant Surface Cleaning and Sanitizing on Control of Norovirus Transmission from Ill Food Employees Using an Existing Quantitative Risk Assessment Model English
Article, scientific Allergens Allergen Removal and Transfer with Wiping and Cleaning Methods Used in Retail and Food Service Establishments English
Call to Action Retail Food Risk Factor Study Call to Action for Regulators: Assisting Industry with Food Safety Management Systems in Delis to Reduce Listeria monocytogenes English
Call to Action Retail Food Risk Factor Study Call to Action for Industry: Using Food Safety Management Systems to Reduce Listeria monocytogenes English
Call to Action Retail Food Risk Factor Study Regulator Call to Action on Norovirus (The Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-Service Restaurants 2017-2018) English
Call to Action Retail Food Risk Factor Study Call to Action for Industry: Using Food Safety Management Systems to Reduce norovirus English
Database Voluntary National Retail Food Regulatory Program Standards Retail Program Standards Reference System English
Database State Food Code State Retail and Foodservice Codes and Regulations by State English
Database Food Code  Food Code Reference System English
Decision tree Intact Steak  Intact Steak Decision Tree for Food Establishments and Regulators English
Factsheet Food Code Cooling Cooked Time/Temperature Control for Safety Foods and the FDA Food Code: for Food Employees English
Factsheet Food Code New Food Code Update: Maintaining “Molluscan Shellfish” Identification English
Factsheet Food Code Addition to the 2022 Food Code - Sesame added as a Major Food Allergen English
Factsheet Voluntary National Retail Food Regulatory Program Standards Voluntary National Retail Food Regulatory Program Standards Clearinghouse Work Group Fact sheet English
Factsheet Standards List of American National Standards for Food Equipment English
Factsheet Retail Food Risk Factor Study Factsheet: The Occurrence of Foodborne Illness Risk Factors in Retail Food Store Delis 2015-2016 English
Factsheet Retail Food Risk Factor Study Factsheet: The Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-Service Restaurants 2017-2028 English
Factsheet Retail Food Risk Factor Study Factsheet: The Occurrence of Foodborne Illness Risk Factors in Fast Food and Full-Service Restaurants 2013-2014 English
Factsheet Policy 5 Tips to Consider When Preparing Recommendations for Changes to Retail Food Policy English
Factsheet Norovirus Mitigation Strategies and Frequency of Cleaning and Sanitizing Restaurant Surfaces on Control of Norovirus Transmission from Ill Food Employees English
Factsheet Norovirus Risk Assessment of Norovirus Transmission in Food Establishments English 
Factsheet Food Traceability Rule Retail Food Establishments and Restaurants: What Records Do I Need to Keep for the Food Traceability Rule? Chinese (Simplified), Spanish, Vietnamese
Factsheet Food Traceability Rule Retail Food Establishments and Restaurants: What You Need to Know About the Food Traceability Rule Chinese (Simplified), Spanish, Vietnamese
Factsheet Food Traceability Rule Retail Food Establishments and Restaurants: What You Need to Know About Establishing and Maintaining a Traceability Plan for the Food Traceability Rule Chinese (Simplified), Spanish, Vietnamese
Factsheet Food Traceability Rule Traceability Plan Example for Restaurants English 
Factsheet Food Code  Benefits Associated with Complete Adoption and Implemetation of the FDA Food Code English
Factsheet Eggs Key Temperatures for Egg Safety in Food service and Retail Food Stores English 
Factsheet Donations Key Steps for Donating Food for Retail Food Esatblishments English 
Factsheet Date Marking Food Code Section 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking English 
Factsheet Allergens Allergen Removal and Transfer Using Wiping and Cleaning Methods in Retail Food Establishments English
Flyer Sanitation  Commercial Deli Slicer Inspection Tips for Food Safety Professionals English, Spanish
Flyer Eggs Assuring the Safety of Eggs and Menu and Deli Items Made from Raw, Shell Eggs English 
Frequently Asked Questions  Voluntary National Retail Food Regulatory Program Standards Voluntary National Retail Food Regulatory Program Standards Clearinghouse Work Group Questions and Answers on the Implementation of the Retail Program Standards English
Frequently Asked Questions  Food Traceability Rule Retail Food Establishments and Restaurants: Frequently Asked Questions on the Food Traceability Rule English 
Guidance Food Defense Guidance for Industry: Food Security Preventive Measures Guidance for Retail Food Stores and Food Service Establishments English
Handbook Employee Health Employee Health and Personal Hygiene Handbook English
Job Aid Time and Temperature Job Aid: Time and Temperature Control for Safety Foods English 
Manual Voluntaty National Retail Food Regulatory Program Standards Voluntary National Retail Food Regulatory Program Standards Compiled 2022 English
Manual HACCP  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 English
Manual HACCP Managing Food Safety: A manual for the Voluntary Use of HACCP Principles for Operators for Food Service and Retail Establishments English
Poster Food Code Addition to the 2022 Food Code - Sesame added as a Major Food Allergen English
Poster Sanitation  Keep Commercial Deli Slicers Safe Spanish
Poster Hot Food Why It's Important to Keep Hot Foods Hot English 
Poster Employees  Think to Yourself Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese.
Poster Employees  Would You Want These People in Your Kitchen? Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese.
Poster Employees  My Story Could Change Your Life Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese.
Poster Employees  A Foodborne Illness Outbreak that Could Have Been Prevented Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese.
Poster Employees  Don't Let What Happened to Me, Happen to You Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese.
Poster Employees  A Salad to Die For? English 
Poster Employees  Do It Right (Version 1) English 
Poster Employees  Do It Right (Version 2) English 
Poster Employees  One Wrong Step Can Make Food Deadly English 
Poster Employees  I Should Have Stayed Home Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese.
Poster Employees  Use Gloves or Utensils Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese.
Procedures Voluntary National Retail Food Regulatory Program Standards Voluntary National Retail Food Regulatory Program Standards 2022 Adminstrative Procedures English
Procedures Standardization of Retail Food Safety Inspection Officers FDA Procedures for Standardization of Retail Food Safety Inspection Officers 2017 Food Code and Supplement English
Procedures Disaster, Emergency Response and Recovery Restaurants and Grocers Reopening After Hurricanes and Flooding English
Procedures Disaster, Emergency Response and Recovery How to Dispose of Contaminated or Spoiled Food English
Program Information Manual Temperature  Temperature Control of Cut Leafy Greens in retail food establishments English
Program Information Manual Storage and Handling Safe Handling Practices for Melons English 
Program Information Manual Storage and Handling Storage and Handling of Tomatoes English
Report Retail Food Risk Factor Study Technical Report: on the Occurrence of Foodborne Illness Risk Factors in Retail Food Store Deli Departments 2015-2016 English
Report Retail Food Risk Factor Study Technical Report: on the Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-Service Restaurants 2017-2018 English
Report Retail Food Risk Factor Study Technical Report: FDA Report on the Occurrence of Foodborne Illness Risk Factors in Fast Food and Full-Service Restaurants 2013-2014 English
Report Retail Food Risk Factor Study FDA Trend Analysis Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurnant, and Retail Food Store Facility Types 1998-2008 English
Report Retail Food Risk Factor Study FDA Report on the Occurrence of Foodborne Illness Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types 2009 English
Report Retail Food Risk Factor Study FDA Report on the Occurrence of Foodborne Illness Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types 2004 English
Report Retail Food Risk Factor Study Report of the FDA Retail Food Program Database of Foodborne Illness Risk Factors English
Report Food Code  Adoption of the FDA Food Code by State and Territorial Agencies Responsible for the Oversight of Restaurants and/or Retail Food Stores English
Report  Listeria monocytogenes Interagency Risk Assessment: Listeria monocytogenes in Retail Delicatessens  English 
Report Summary  Retail Food Risk Factor Study Topline Summary: The Occurrence of Foodborne Illness Risk Factors in Retail Food Store Deli Departments 2015-2016 English 
Report Summary  Retail Food Risk Factor Study Topline Summary: The Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-Service Restaurants 2017-2018 English 
Report Summary  Voluntary National Retail Food Regulatory Program Standards Voluntary National Retail Food Regulatory Program Standards Appendix 1 - Summary of Changes English 
Small Entity Compliance Guide Food Traceability Rule Requirements for Additional Traceability Records for certain Foods: What You Need to Know About the FDA Regulation: Guideance for Industry English 
Small Entity Compliance Guide Eggs Small Entity Compliance Guide: Safe Handling Statements on Labeling of Shell Eggs and the Refrigeration of Shell Eggs Held for Retail Distribution English
System  Temperature Time as a Public Health Control for Cut Tomatoes English 
Timeline Voluntary National Retail Food Regulatory Program Standards Retail Program Standards Timeline English
Tools Food Defense Food Defense Tools English
Training and Educational Resources Food Defense Food Defense Training and Educational Resources English
Workbook Standardization of Retail Food Safety Inspection Officers Standardization Field Workbook English
Worksheets Voluntaty National Retail Food Regulatory Program Standards Voluntary National Retail Food Regulatory Program Standards and Worksheets English

 

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