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Retail Food Protection

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bulletEvaluation of Risks Related to Microbiological Contamination of Ready-to-eat Food by Food Preparation Workers and the Effectiveness of Interventions to Minimize Those Risks
bulletFDA Opinion Letter Index 1980-1992
bulletFDA Procedures for Standardization and Certification of Retail Food Inspection/Training Officers
bulletFDA's Recommended National Retail Food Regulatory Program Standards
bulletFood Establishment Plan Review Guide  March 30, 2000
bulletFood Labeling
bulletFood Service Safety Facts: Assuring the Safety of Eggs and Egg Dishes Made from Raw, Shell Eggs
bulletFood Safety Training and Education Alliance (FSTEA)
bulletMiscellaneous
bulletCook It Safely... It's a Matter of Degrees
bulletTraining and Promotion Guide for Public Health Officials and Local Health Departments
bulletHACCP at Retail--Managing Food Safety: A HACCP Principles Guide for Operators of Food Establishments at the Retail Level
bulletRetail Food Safety Program Information Manual: Date Marking of Cheese
bulletRetail Food and Interstate Travel Team (RFITT) Letters
bulletSale of Infant Formula Past the "Use By" Date
bulletStatus Report of the FDA Electronic Inspection System (EIS)
bulletFood Code (1999)
bulletImplementation Guidance for the Consumer Advisory Provision of the FDA Food Code March 22, 2000 
bulletStatus Report of the Food Code Consumer Advisory Provision, §3-603.11, and its Implementation July 1, 1999
bullet1997 Food Code
bulletStatus of Food Code Adoptions

 

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