Food Safety

About

Food-borne Illnesses

Parasitic

Bacteria

Toxins

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

Viral

What we license

Programs

Publications

Regulations

Partners

About

Food-borne Illnesses

Parasitic

Bacteria

Toxins

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

Viral

What we license

Programs

Publications

Regulations

Partners

Report a Food Poisoning

  • Online
  • By phone: 401-222-2749
  • After-Hours Emergency Number: 401-276-8046

Newsletters

Food Safety Recalls

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.

The Center for Food Protection has compiled our most frequently distributed food safety information sheets and template logs into a single, accessible document.  Our goal is to provide a comprehensive food safety document that can assist Rhode Island food establishments with training and ongoing active management. The complete binder documents can be accessed here:
English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish

Resource Library


Time as Public Health Control Guidance
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 English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Food Allergies - What You Need To Know English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
1 2-103.11 License Guidelines for Starting a New Food Business English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Elements of a Food Safety Plan English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Operational Inspection Handout English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
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 | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish|| Hindu | Korean | Russian | Vietnamese
Employee Illness Poster English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
4 2-201.12; 13; 14; 15 Employer Responsibilities for Employee Health English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Employee Illness Decision Guide English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Responding to Vomiting and Diarrhea in Food Establishments English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
5 2-501.11 Responding to Vomiting and Diarrhea in Food Establishments English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
8 2-301.11; 12; 14; 15; 16 Handwashing Fact Sheet English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
9 3-301.11 No Bare Hand Contact Poster English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
10 5-203.11
5-204.11
5-205.11
6-301.11; 12; 13; 14; 18
Handwashing Sink Set-Up Poster English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
11 3-201.11 Approved Food Sources English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
12 3-202.11 Hot-Hold Receiving Temperature Log English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Cold-Hold Receiving Temperature Log English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
14 3-202.18
3-203.12
U.S. FDA Shellfish Handling English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
14 3-402.11 Sushi Fish Preparation Guidelines
15 3-202.11 Refrigerator Separation Storage Poster English |Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
16 4-501.11A Deli Slicer Cleaning & Sanitizing EnglishCape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
16

4-501.11 - 15
4-703.11

Warewashing & 3-Bay Sink Poster English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
18 3-401.11 - 12 Safe Cooking Temperatures Poster English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish | Korean
19 3-403.11 Hot-Holding Food Temperature Log English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
20 3-501.14 Cooling Methods Guide English | Spanish | Chinese | Korean
Time/Temperature Cooling Graph
Cooling Food Temperature Log English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
21 3-501.16 Hot-Holding Temperature Information Poster English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Hot-Holding Food Temperature Log English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
22 3-501.16 Cold-Holding Temperature Information Poster English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Cold-Holding Food Temperature Log English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Refrigerator Temperature Log
24 3-501.19 Time as a Public Health Control Log
Time as Public Health Control Guidance English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
25 3-503.11 Consumer Advisory Information Poster English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
28 7-202.11 EPA Approved Chemicals
29 3-502.11
8-103.12
Sushi Fish Guidelines
Sushi Rice Acidification Log
Time as a Public Health Control Log
Time as Public Health Control Guidance English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
33 3-501.11, 14, 15;
4-301.11
Cooling Methods Guide English | Spanish | Chinese | Korean
Time/Temperature Cooling Graph
Cooling Food Temperature Log English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
34 3-401.13 Hot-Holding Temperature Information Poster English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
36 4-203.11-12 Thermometer Accuracy Log
37 3-602.11-12 Food Labeling Guide English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Food Labeling For Packaged Food English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Label Approval Form English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
46 3-301.11 No Bare Hand Contact Poster English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
47 4-501.11A Deli Slicer Cleaning & Sanitizing EnglishCape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
48 4-501.111 - 115
4-703.11
Warewashing & 3-Bay Sink Poster English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
51 5-101.12 Cleaning and Sanitizing Procedures in Food Establishments English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
Boil Water Advisory for Food Service Establishments English | Cape Verdean | Chinese | Haitian French | Khmer | Portuguese | Spanish
55 6-601.11 Approved Finish Schedule