- U.S. Food and Drug Administration
- U.S. Department of Agriculture (USDA)
- CDC
- FoodSafety.gov
7.2 Personnel
- Handwashing
- Food Safety: Handwashing-Related Research Findings
- Knowledge
- FDA:
- Management Monitoring
-
Build Your Own Inspection Checklist
DuPage County, IL - FDA: Managing Food Safety: A HACCP Principles Guide for Operators of Food Establishments at the Retail Level
7.3 Food
- Food Sources, FDA:
- Interstate Milk Shippers List
- Interstate Certified Shellfish Shippers List
- Food Recalls
- The Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables In Brief
- Safe handling of Produce
- Food Protection - Personnel
- Time as a Public health Control
-
Overview of Time as a Public Health Control
From the state of WI - Cold Foods
CDC Sample Flow Chart - Hot Foods
CDC Sample Flow Chart - U.S Department of Agriculture: Pathogen Modeling Program
7.4 Equipment and Utensils
- Equipment Standards
- National Sanitation Foundation International: Food Equipment Standards
- Construction and Installation
7.5 Warewashing and Laundering
- Operation
- Arizona Departmnet of Health Services
7.6 Poisonous and Toxic Materials
- Laws
- Federal Insecticide, Fungicide, and Rodenticide Act
- Sanitizers
- Produce Washes
- Substances Generally Recognized as Safe
- Direct Additives Generally Recognized as Safe
- Indirect Food Substances Generally Recognized as Safe
- Food Additives
- Lubricants
-
General
Centers for Disease Control and Prevention, 1600 Clifton Rd, Atlanta, GA 30333, U.S.A Tel: (404) 639-3311 • CDC Contact Center: 800-CDC-INFO • 888-232-6348 (TTY)
