The following documents provide additional information and resources to Retail Food Establishment managers and employees. These resources may be printed, laminated, displayed, or provided to a retail food staff for the purpose of food safety education.

Fact Sheets

• Proper Cooking and Reheating Temperatures | Ch | Esp
• Proper Cooling Temperatures | Ch | Esp
• Proper Holding Temperatures | Ch | Esp
• Time as a Public Health Control Measure for Hot or Cold Food | Ch | Esp
• Time/Temperature Control for Safety Food | Ch | Esp
• Freezing for Parasite Destruction | Ch | Esp
• Sushi Rice Guidelines
• Molluscan Shellfish & Shellstock Information | Ch | Esp
• Employee Health | Ch | Esp
• Vomit & Fecal Event Clean-Up | Ch | Esp
• Certified Food Protection Manager | Ch | Esp 
• Food Handler Certificate
• Guide to Consumer Advisories | Ch | Esp
• Date Marking | Ch | Esp
• No Bare-Hand Contact | Ch | Esp
• Proper Glove Use
• New Small Business Checklist | Ch | Esp
• Quick Guide for Planning a Retail Food Establishment
• Mobile Food Units
• Temporary Food Service Establishment
• Permit Exemptions | Ch | Esp
• Annual Inspection Fees
• Recovering from a Flood | Ch | Esp
• Emergency Recovery: Power Outages | Ch | Esp

Print Your Own Signage

• Wash Your Hands (Bilingual)
• Hot Water Hand Dishwashing (Bilingual)
• Chemical Sanitizing Hand Dishwashing (Bilingual)
• Hot Water Hand Dishwashing
• Chemical Sanitizing Hand Dishwashing
• Norovirus: Facts for Food Handlers
• Ways to Prevent Foodborne Norovirus Outbreaks
• Preventing Norovirus Outbreaks
• Protect Yourself Against Hepatitis A
• FDA Guidance Posters - This link contains 17 multi-lingual posters on a wide variety of food safety topics.

Guidance Tools

• Employee Health and Personal Hygiene Handbook (FDA) - This FDA handbook provides comprehensive guidance on managing Employee Health and Hygiene.
• Training Resources (FDA) – This link contains 17 multi-lingual posters, three videos, and numerous other tools to educate your retail food establishment employees on a wide variety of food safety topics.
• Food Safety Educational Materials (CDC) 
• Preventing Norovirus Infection (CDC) | Esp – This link contains a variety of posters, videos, and other resources on what norovirus is and how to prevent its spread.
• Guide to Consumer Advisories – Consumer Advisories help consumers understand how to make informed choices when ordering undercooked food items.
• NSF/ANSI Exempt Equipment – This document provides a list of restaurant equipment that is not required to be certified by NSF/ANSI.
• Guidance for Controlling Listeria monocytogenes in Retail Delis | Esp – Brochure with useful information created by USDA.
• Guidance on Service Animals and Service Animal Provisions - Guidance on final regulations implementing the Americans with Disabilities Act created by the U.S. Department of Justice.
• USFDA Food Product Dating Guidance – "Best if Used By" is a type of date you might find on a meat, poultry, or egg product label. Are dates required on these food products? Does it mean the product will be unsafe to use after that date? Here is some background information answering these and other questions about product dating.