Application & Permit Packet
Find Your Local EA office
Fact Sheets
Vertical Rotisserie Spit-Cooking & Serving for Shaved Meat Dishes
Time as a Public Health Control Measure for Hot or Cold Food
Print Your Own Signage
Manual Warewashing (Hot Sanitizing) (English – EN & Español – ES)
Manual Warewashing (Chemical Sanitizing) (English – EN & Español – ES)
FDA Guidance Posters - This link contains 17 multi-lingual posters on a wide variety of food safety topics.
Guidance Tools
Risk Assessment of Norovirus Transmission in Food Establishments (FDA) - This FDA fact sheet summerizes the FDA's findings on the risk of Norovirus transmission.
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.
Preventing Norovirus Infection (CDC) – 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 – 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.