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
Allergens
- Allergen Labeling for Retail Food Stores and Food Service Establishments - Webinar
- 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
Employee Health
- Employee Health and Personal Hygiene Handbook
- FDA Employee Health Policy Tool
- Information from Other Government Agencies
Plan Review at Retail Food Establishments
Special Processes as Retail
Labeling
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
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
Information from FDA and Other Government Agencies
- USDA-FSIS Retail Guidance
- GPOAccess (FR, Public Laws, 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)