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Retail Food Preparation and Food Safety Requirements and Guidelines - Free

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Retail Food Preparation and Food Safety Requirements and Guidelines - Free

Retail Food Protection

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  • Evaluation of Risks Related to Microbiological Contamination of Ready-to-eat Food by Food Preparation Workers and the Effectiveness of Interventions to Minimize Those Risks
  • FDA 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
    • Cook 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)
  • Food Code (1999)
    • Implementation 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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