Food Code Fact Sheets

Food Safety Publications for Businesses

We provide information to the food business industry and regulators to help keep the food supply safe. We also provide consumer publications with information on food safety.

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Food Code Fact Sheet Table of Contents

Fact Sheet #

Title

1
Hand-Washing
2
Standard Operating Procedure for Hand-Washing
3
Bare Hand Contact with Ready-to-Eat Foods
4
Significant Changes & Issues in the State Food Code
5
Using Disposable Gloves
6
Employee Hygiene
7
Thermometer Calibration
8
Recommended Cooling Procedures
9
Consumer Advisory
10
Checking Food Product Temperatures
11
Preparing & Holding Potentially Hazardous Foods
12
Temperature Guide
13
Hand Sanitizers
14
Demonstration of Knowledge
15
Time as a Public Health Control
16
Date Marking of Potentially Hazardous, Ready-to-Eat Foods
16 Supplement
Date Marking of Potentially Hazardous, Ready-to-Eat Foods Flow Chart Diagram
17
Thawing Foods Safely
18
Foodborne Illnesses
19a
Action to the Person in Charge when Serving a General Population and Presented with a Sick Employee
19b
Action to the Person in Charge when Serving a Highly Susceptible Population and Presented with a Sick Employee
19c
Employee Health Definitions
19 Supplement
Food Employee Reporting Agreement
20
Organizing Your Walk-In Coolers
21
When is a Variance or HACCP Plan Required?
22
Washing and Sanitizing Food Contact Surfaces
23
Retail Temporary Event Guidelines
24
Outdoor Cooking Requirements for Food Establishments
25
Foods Sold at Retail Must Come From an Approved Source
26
Melon Safe Handling Procedures
27
Basic Food Safety Tips for Exempt Groups
28
Recommended General Food Distribution Guidelines
29a
Plan Review for Retail Food Establishment
29b
Plan Review Checklist and Guide
30
Proper Design of Food Shields
31
Allergens
32
Sale of Untreated Juice of Fruits and Vegetables
34

Mobile Food Service and Mobile Retail Food Establishment Plan Review Components for Operators

35
Food Safety During a Weather Emergency


Microorganism Fact Sheets for Food Processors

Food Microbiological Action Levels - 1 page PDF
Yeast, Mold and Mycotoxins - 1 page PDF
Staphylococcus aureus - 1 page PDF
Standard Plate Count - 1 page PDF
Coliform Bacteria - 1 page PDF
Aerobic Plate Count - 1 page PDF

Food Allergen Fact Sheets

Equipment and Sanitation - 1 page PDF
Labeling and Packaging - 1 page PDF
Labeling Language - 2 page PDF
Processing - 1 page PDF
Raw Materials - 1 page PDF

Food Allergen Publications

Allergen Control Program Worksheet - 1 page PDF
Allergen Derivatives - 1 page PDF
Allergen Inspection Compliance Tree - 1 page PDF
Allergen Inspection Process Tree - 1 page PDF
Check Points for Allergen Inspections - 6 page PDF
Major Food Allergen Chart - 1 page PDF

Meat and Poultry Publications

Direct Marketing Meat and Poultry - 2 page PDF
Direct Marketing Meat - 135 page PDF
Meat Product Formulation and Labeling - 2 page PDF
Organic Meat Labeling Information - 1 page PDF

Food Safety Publications

Food Emergency Contacts - 1 page PDF
Regional state contacts offering assistance in food emergencies.

Dairy Publications

Guidelines for the Design and Construction of Dairy Processing Equipment - 26 page PDF
Milking Equipment Installer Manual (PDF)
Milking Equipment Installers Presentation. Presented by Food and Dairy Specialists to Installers, 2012.

Wash Hands (English) - 1 page PDF
"WASH HANDS BEFORE RETURNING TO WORK " poster. Also available in Spanish and Hmong.