Food Protection

About

Food-borne Illnesses

Parasitic

Bacteria

Toxins

  • Botulism CDC   FAQ's
  • Ciguatera CDC  
  • Paralytic Shellfish Poisoning (Paralytic Shellfish Poisoning, Ciguatera) CDC   FAQ's
  • Scombroid CDC  
  • Staphylococcal Food Poisoning , Enterotoxin - B Poisoning (Staph Food Poisoning) CDC  

Viral

What we license

Information for

Programs

Publications

Regulations

Partners

About

Food-borne Illnesses

Parasitic

Bacteria

Toxins

  • Botulism CDC   FAQ's
  • Ciguatera CDC  
  • Paralytic Shellfish Poisoning (Paralytic Shellfish Poisoning, Ciguatera) CDC   FAQ's
  • Scombroid CDC  
  • Staphylococcal Food Poisoning , Enterotoxin - B Poisoning (Staph Food Poisoning) CDC  

Viral

What we license

Information for

Programs

Publications

Regulations

Partners

Food Safety Resource Library

The mission of the Center for Food Protection is to promote public health and prevent disease by assuring the safety and quality of the food supply. One of the ways that the Center for Food Protection accomplishes this is by providing guidance documents to retail food establishments to help inform food handling employees and organize food safety information. Guidance documents include cooking temperature charts, deli slicer cleaning guides, and blank template logs. The Resource Library is designed to match the organization of retail establishment inspection forms.

Resource Library

Inspection Report Item # Code Violation # Resources
1 2-101.11
Food Safety Manager Application
Change of Certified Food Safety Manager
List of Approved Food Safety Manager Course Instructors
1 2-102.11 Food Allergy Reactions
Food Allergies - What You Need To Know
1 2-103.11 License Guidelines for Starting a New Food Business
Elements of a Food Safety Plan
Operational Inspection Handout
Self-inspection Checklist
2 2-101.11
Food Safety Manager Application
Change of Certified Food Safety Manager
List of Approved Food Safety Manager Course Instructors
3 2-201.11 Employee Illness Reporting Agreement English | Spanish | Chinese | Hindu | Korean | Russian | Vietnamese
Employee Illness Poster
4 2-201.12; 13; 14; 15 Employer Responsibilities for Employee Health
Employee Illness Decision Guide
Responding to Vomiting and Diarrhea in Food Establishments
5 2-501.11 Responding to Vomiting and Diarrhea in Food Establishments
8 2-301.11; 12; 14; 15; 16 Handwashing Fact Sheet English | Spanish | Chinese
9 3-301.11 No Bare Hand Contact Poster
10 5-203.11
5-204.11
5-205.11
6-301.11; 12; 13; 14; 18
Handwashing Sink Set-Up Poster
11 3-201.11 Approved Food Sources
12 3-202.11 Hot-Hold Receiving Temperature Log
Cold-Hold Receiving Temperature Log
14 3-202.18
3-203.12
U.S. FDA Shellfish handling
14 3-402.11 Sushi Fish Preparation Guidelines
15 3-202.11 Refrigerator Separation Storage Poster English | Spanish | Chinese
16 4-501.11A Deli Slicer Cleaning & Sanitizing English | Spanish
16

4-501.11 - 15
4-703.11

Warewashing & 3-Bay Sink Poster English | Spanish | Chinese
18 3-401.11 - 12 Safe Cooking Temperatures Poster English | Spanish | Chinese | Korean
19 3-403.11 Hot-Holding Food Temperature Log
20 3-501.14 Cooling Methods Guide English | Spanish | Chinese | Korean
Time/Temperature Cooling Graph
Cooling Food Temperature Log

21 3-501.16 Hot-Holding Temperature Information Poster
Hot-Holding Food Temperature Log
22 3-501.16 Cold-Holding Temperature Information Poster
Cold-Holding Food Temperature Log
Refrigerator Temperature Log
24 3-501.19 Time as Public Health Control Log
25 3-503.11 Consumer Advisory Information Poster
28 7-202.11 EPA Approved Chemicals
29 3-502.11
8-103.12
Sushi Fish Guidelines
Sushi Rice Acidification Log
Time as Public Health Control Log
33 3-501.11, 14, 15;
4-301.11
Cooling Methods Guide English | Spanish | Chinese | Korean
Time/Temperature Cooling Graph
Cooling Food Temperature Log

34 3-401.13 Hot-Holding Temperature Information Poster
36 4-203.11-12 Thermometer Accuracy Log
37 3-602.11-12 Food Labeling Guide
Food Labeling For Packaged Food
Label Approval Form
46 3-301.11 No Bare Hand Contact Poster
47 4-501.11A Deli Slicer Cleaning & Sanitizing English | Spanish
48 4-501.111 - 115
4-703.11
Warewashing & 3-Bay Sink Poster English | Spanish | Chinese
51 5-101.12 Cleaning and Sanitizing Procedures in Food Establishments
Boil Water Advisory for Food Service Establishments
55 6-601.11 Approved Finish Schedule