The Employee Health Policy Tool is designed to help users navigate employee illness restriction and exclusion requirements from the 2022 Food Code based on roles and symptoms or diagnoses to prevent transmission of foodborne viruses and bacteria in food establishments.
This brief, from the Association of State and Territorial Health Officials, provides guidance to help retail food inspectors overcome communication barriers and cultural differences that may arise during retail food establishment inspections and food safety education.
The Retail Food Risk Factor Study Toolkit provides several resources to assist state, local, tribal, and territorial jurisdictions working towards conformance with the Voluntary National Retail Food Regulatory Program Standards – Standard 9 conduct retail food risk factor studies.
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.
This document has been designed to depict the interrelationship between organizational food safety culture, food safety management systems (FSMS), and active managerial control (AMC).
This study identified and assessed the implementation of risk factor interventions currently employed by local retail food regulatory programs enrolled in the Voluntary National Retail Food Regulatory Program Standards, with a focus on Standard 9.
This study helps to identify, better understand, and assess the application of RBI methods currently employed by local retail food regulatory programs as well as the overarching barriers preventing the application of RBI methods.
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.
This report outlines the results of the nationwide Active Managerial Control Incentive Programs to Improve Food Safety survey, provides insight into key materials and resources used for AMC, and features details of several successful AMC Incentive Programs offered to retail food establishments by environmental health agencies.