This infographic demonstrates how virtual food safety inspections can be a powerful tool for health departments. Learn when virtual retail food safety inspections can be used in place of in-person, the elements needed for a successful virtual inspection, and discover the tools some states have created for retail food establishments to utilize during virtual inspections.
Video testimonials to enhance food safety training at the retail level by helping food employees understand the important role they play in protecting public health.
The SAVA tool assists enrolled state, local, tribal and territorial jurisdictions in monitoring and tracking their progress with the Retail Program Standards.
This page contains resources developed by health departments for their Active Managerial Control incentive programs for use by others interested in developing programs in their jurisdictions.
The Council to Improve Foodborne Outbreak Response (CIFOR) Guidelines for Foodborne Disease Outbreak Response describe model practices for foodborne disease outbreaks, including preparation, detection, investigation, control, and follow-up as well as the roles of key organizations in foodborne disease outbreaks.
Storyboards, cause and effect posters, and video testimonials to enhance food safety training at the retail level by helping food employees understand the important role they play in protecting public health.
Adopting the U.S. Food and Drug Administration’s (FDA) Food Code can be
A comprehensive manual designed to assist foodservice operators and retail establishments with writing and voluntarily implementing a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles.
The U.S. Food and Drug Administration's Food Code is a model that encompasses guidelines and provisions to best ensure that food offered at retail food establishments and in food service is safe, unadulterated, and honestly presented.
The Voluntary National Retail Food Regulatory Program Standards lay a foundation and develop a system for continuous improvement that is compatible with both traditional and emerging approaches to food safety. These standards reinforce good retail practices in an effort to reduce the occurrence of risk factors that contribute to foodborne illness.