Guidance, Recommendations
- Food Employee Illness Decision
- Food Employer Responsibility for Employee Health
- Food Processing: Guidance for Rhode Island State and Federal Regulatory Requirements (Spanish)
- Food Processing:Guidance for Rhode Island State and Federal Regulatory Requirements
- Food Protection Approved Source
- Food Safety During Power Outages
- Guidelines for Responding to Vomiting and Diarrhea in Food Establishments
- Norovirus- Guidance for Kitchen Managers
- Plastic Straws in Rhode Island (Spanish)
- Restaurant Construction
- Retail Food Safety Information Binder
- Safe Handling Practices for Reduced Oxygen Packaging Seafood Products
- Safe Handling Practices of Gyros and Shawarma
- Safety Guidelines for Community Fridges
- Styrofoam Ban Guidance (Spanish)
- Sushi Fish Preparation
- Time as a Public Health Control
- Food Labeling
- Seafood HACCP