DHHS. FDA. Center for Food Safety and Applied Nutrition.
Retail food safety information about regulations, codes and code interpretations, food code, federal/state cooperative programs, managing food safety: HACCP principles, inspections and quality assurance, foodborne illness and risk factor reduction, compliance and enforcement, food defense and emergency response, industry and regulatory assistance and training resources and program standards for retail food protection.
FDA. Association of Food and Drug Officials.
Provides scientifically sound technical and legal basis for regulating the retail and food service segment of the industry. Segments included are restaurants, grocery stores and institutions such as nursing homes.
State Government of Victoria. Department of Human Services.
Preventing food poisoning through safe food preparation. Topics include cross contamination, cooking and heating food, handling food, cooling food, thawing frozen food and packing and serving prepared food.
Minnesota Department of Health.
Guidelines and fact sheets on health codes for providing safe food to people in need of resources. Topic areas include employee training, food safety, food delivery and transportation, food salvage, food package dates, pest control, construction/maintenance of physical facilities and equipment.
Wisconsin Department of Agriculture, Trade & Consumer Protection.
Various factsheets related to food safety. Factsheets are available in different languages. Publications on food allergens, meat and poultry, dairy and microorganisms.
Retail-Foodservice Food Safety Consortium (RFSC)
Enhances the ability of food safety professionals to work more effectively with the retail food industry through networking, information sharing, and strategic planning of activities. Contains information about national, state, and local groups involved with retail food programs.