| Article, scientific | Norovirus | Quantitative Risk Assessment of Norovirus Transmission in Food Establishments: Evaluating the Impact of Intervention Strategies and Food Employee Behavior on the Risk Associated with Norovirus in Foods | English |
| Article, scientific | Norovirus | Journal of Food Protection -Evaluation of the Impact of Compliance with Mitigation Strategies and Frequency of Restaurant Surface Cleaning and Sanitizing on Control of Norovirus Transmission from Ill Food Employees Using an Existing Quantitative Risk Assessment Model | English |
| Article, scientific | Allergens | Allergen Removal and Transfer with Wiping and Cleaning Methods Used in Retail and Food Service Establishments | English |
| Call to Action | Retail Food Risk Factor Study | Call to Action for Regulators: Assisting Industry with Food Safety Management Systems in Delis to Reduce Listeria monocytogenes | English |
| Call to Action | Retail Food Risk Factor Study | Call to Action for Industry: Using Food Safety Management Systems to Reduce Listeria monocytogenes | English |
| Call to Action | Retail Food Risk Factor Study | Regulator Call to Action on Norovirus (The Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-Service Restaurants 2017-2018) | English |
| Call to Action | Retail Food Risk Factor Study | Call to Action for Industry: Using Food Safety Management Systems to Reduce norovirus | English |
| Database | Voluntary National Retail Food Regulatory Program Standards | Retail Program Standards Reference System | English |
| Database | State Food Code | State Retail and Foodservice Codes and Regulations by State | English |
| Database | Food Code | Food Code Reference System | English |
| Decision tree | Intact Steak | Intact Steak Decision Tree for Food Establishments and Regulators | English |
| Factsheet | Food Code | Cooling Cooked Time/Temperature Control for Safety Foods and the FDA Food Code: for Food Employees | English |
| Factsheet | Food Code | New Food Code Update: Maintaining “Molluscan Shellfish” Identification | English |
| Factsheet | Food Code | Addition to the 2022 Food Code - Sesame added as a Major Food Allergen | English |
| Factsheet | Voluntary National Retail Food Regulatory Program Standards | Voluntary National Retail Food Regulatory Program Standards Clearinghouse Work Group Fact sheet | English |
| Factsheet | Standards | List of American National Standards for Food Equipment | English |
| Factsheet | Retail Food Risk Factor Study | Factsheet: The Occurrence of Foodborne Illness Risk Factors in Retail Food Store Delis 2015-2016 | English |
| Factsheet | Retail Food Risk Factor Study | Factsheet: The Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-Service Restaurants 2017-2028 | English |
| Factsheet | Retail Food Risk Factor Study | Factsheet: The Occurrence of Foodborne Illness Risk Factors in Fast Food and Full-Service Restaurants 2013-2014 | English |
| Factsheet | Policy | 5 Tips to Consider When Preparing Recommendations for Changes to Retail Food Policy | English |
| Factsheet | Norovirus | Mitigation Strategies and Frequency of Cleaning and Sanitizing Restaurant Surfaces on Control of Norovirus Transmission from Ill Food Employees | English |
| Factsheet | Norovirus | Risk Assessment of Norovirus Transmission in Food Establishments | English |
| Factsheet | Food Traceability Rule | Retail Food Establishments and Restaurants: What Records Do I Need to Keep for the Food Traceability Rule? | Chinese (Simplified), Spanish, Vietnamese |
| Factsheet | Food Traceability Rule | Retail Food Establishments and Restaurants: What You Need to Know About the Food Traceability Rule | Chinese (Simplified), Spanish, Vietnamese |
| Factsheet | Food Traceability Rule | Retail Food Establishments and Restaurants: What You Need to Know About Establishing and Maintaining a Traceability Plan for the Food Traceability Rule | Chinese (Simplified), Spanish, Vietnamese |
| Factsheet | Food Traceability Rule | Traceability Plan Example for Restaurants | English |
| Factsheet | Food Code | Benefits Associated with Complete Adoption and Implemetation of the FDA Food Code | English |
| Factsheet | Eggs | Key Temperatures for Egg Safety in Food service and Retail Food Stores | English |
| Factsheet | Donations | Key Steps for Donating Food for Retail Food Esatblishments | English |
| Factsheet | Date Marking | Food Code Section 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking | English |
| Factsheet | Allergens | Allergen Removal and Transfer Using Wiping and Cleaning Methods in Retail Food Establishments | English |
| Flyer | Sanitation | Commercial Deli Slicer Inspection Tips for Food Safety Professionals | English, Spanish |
| Flyer | Eggs | Assuring the Safety of Eggs and Menu and Deli Items Made from Raw, Shell Eggs | English |
| Frequently Asked Questions | Voluntary National Retail Food Regulatory Program Standards | Voluntary National Retail Food Regulatory Program Standards Clearinghouse Work Group Questions and Answers on the Implementation of the Retail Program Standards | English |
| Frequently Asked Questions | Food Traceability Rule | Retail Food Establishments and Restaurants: Frequently Asked Questions on the Food Traceability Rule | English |
| Guidance | Food Defense | Guidance for Industry: Food Security Preventive Measures Guidance for Retail Food Stores and Food Service Establishments | English |
| Handbook | Employee Health | Employee Health and Personal Hygiene Handbook | English |
| Job Aid | Time and Temperature | Job Aid: Time and Temperature Control for Safety Foods | English |
| Manual | Voluntaty National Retail Food Regulatory Program Standards | Voluntary National Retail Food Regulatory Program Standards Compiled 2022 | English |
| Manual | HACCP | Managing Food Safety: A Regulator's Manual for Applying HACCP Principles to Risk-based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems | English |
| Manual | HACCP | Managing Food Safety: A manual for the Voluntary Use of HACCP Principles for Operators for Food Service and Retail Establishments | English |
| Poster | Food Code | Addition to the 2022 Food Code - Sesame added as a Major Food Allergen | English |
| Poster | Sanitation | Keep Commercial Deli Slicers Safe | Spanish |
| Poster | Hot Food | Why It's Important to Keep Hot Foods Hot | English |
| Poster | Employees | Think to Yourself | Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese. |
| Poster | Employees | Would You Want These People in Your Kitchen? | Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese. |
| Poster | Employees | My Story Could Change Your Life | Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese. |
| Poster | Employees | A Foodborne Illness Outbreak that Could Have Been Prevented | Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese. |
| Poster | Employees | Don't Let What Happened to Me, Happen to You | Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese. |
| Poster | Employees | A Salad to Die For? | English |
| Poster | Employees | Do It Right (Version 1) | English |
| Poster | Employees | Do It Right (Version 2) | English |
| Poster | Employees | One Wrong Step Can Make Food Deadly | English |
| Poster | Employees | I Should Have Stayed Home | Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese. |
| Poster | Employees | Use Gloves or Utensils | Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese. |
| Procedures | Voluntary National Retail Food Regulatory Program Standards | Voluntary National Retail Food Regulatory Program Standards 2022 Adminstrative Procedures | English |
| Procedures | Standardization of Retail Food Safety Inspection Officers | FDA Procedures for Standardization of Retail Food Safety Inspection Officers 2017 Food Code and Supplement | English |
| Procedures | Disaster, Emergency Response and Recovery | Restaurants and Grocers Reopening After Hurricanes and Flooding | English |
| Procedures | Disaster, Emergency Response and Recovery | How to Dispose of Contaminated or Spoiled Food | English |
| Program Information Manual | Temperature | Temperature Control of Cut Leafy Greens in retail food establishments | English |
| Program Information Manual | Storage and Handling | Safe Handling Practices for Melons | English |
| Program Information Manual | Storage and Handling | Storage and Handling of Tomatoes | English |
| Report | Retail Food Risk Factor Study | Technical Report: on the Occurrence of Foodborne Illness Risk Factors in Retail Food Store Deli Departments 2015-2016 | English |
| Report | Retail Food Risk Factor Study | Technical Report: on the Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-Service Restaurants 2017-2018 | English |
| Report | Retail Food Risk Factor Study | Technical Report: FDA Report on the Occurrence of Foodborne Illness Risk Factors in Fast Food and Full-Service Restaurants 2013-2014 | English |
| Report | Retail Food Risk Factor Study | FDA Trend Analysis Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurnant, and Retail Food Store Facility Types 1998-2008 | English |
| Report | Retail Food Risk Factor Study | FDA Report on the Occurrence of Foodborne Illness Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types 2009 | English |
| Report | Retail Food Risk Factor Study | FDA Report on the Occurrence of Foodborne Illness Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types 2004 | English |
| Report | Retail Food Risk Factor Study | Report of the FDA Retail Food Program Database of Foodborne Illness Risk Factors | English |
| Report | Food Code | Adoption of the FDA Food Code by State and Territorial Agencies Responsible for the Oversight of Restaurants and/or Retail Food Stores | English |
| Report | Listeria monocytogenes | Interagency Risk Assessment: Listeria monocytogenes in Retail Delicatessens | English |
| Report Summary | Retail Food Risk Factor Study | Topline Summary: The Occurrence of Foodborne Illness Risk Factors in Retail Food Store Deli Departments 2015-2016 | English |
| Report Summary | Retail Food Risk Factor Study | Topline Summary: The Occurrence of Foodborne Illness Risk Factors in Fast-food and Full-Service Restaurants 2017-2018 | English |
| Report Summary | Voluntary National Retail Food Regulatory Program Standards | Voluntary National Retail Food Regulatory Program Standards Appendix 1 - Summary of Changes | English |
| Small Entity Compliance Guide | Food Traceability Rule | Requirements for Additional Traceability Records for certain Foods: What You Need to Know About the FDA Regulation: Guideance for Industry | English |
| Small Entity Compliance Guide | Eggs | Small Entity Compliance Guide: Safe Handling Statements on Labeling of Shell Eggs and the Refrigeration of Shell Eggs Held for Retail Distribution | English |
| System | Temperature | Time as a Public Health Control for Cut Tomatoes | English |
| Timeline | Voluntary National Retail Food Regulatory Program Standards | Retail Program Standards Timeline | English |
| Tools | Food Defense | Food Defense Tools | English |
| Training and Educational Resources | Food Defense | Food Defense Training and Educational Resources | English |
| Workbook | Standardization of Retail Food Safety Inspection Officers | Standardization Field Workbook | English |
| Worksheets | Voluntaty National Retail Food Regulatory Program Standards | Voluntary National Retail Food Regulatory Program Standards and Worksheets | English |
