A Cooperative Program

More than 3,000 state, local and tribal agencies have primary responsibility to regulate the retail food and foodservice industries in the United States. They are responsible for the inspection and oversight of over 1 million food establishments - restaurants and grocery stores, as well as vending machines, cafeterias, and other outlets in health-care facilities, schools, and correctional facilities.

FDA strives to promote the application of science-based food safety principles in retail and foodservice settings to minimize the incidence of foodborne illness.

FDA assists regulatory agencies and the industries they regulate by providing a model Food Code, scientifically-based guidance, training, program evaluation, and technical assistance.

In this section:

• FDA Food Code
• Food Code Reference System
• Standardization of Retail Food Safety Inspection Personnel
• Foodborne Illness & Risk Factor Reduction
• Food Defense & Emergency Response for Retail Food
• Industry and Regulatory Assistance and Training Resources
• Voluntary National Retail Food Regulatory Program Standards
• Retail Food Safety Initiative

Resources for the COVID-19 Pandemic

• Best Practices for Re-Opening Retail Food Establishments During the COVID-19 Pandemic - Food Safety Checklist 
• Use of Respirators, Facemasks, and Cloth Face Coverings in the Food and Agriculture Sector During Coronavirus Disease (COVID-19) Pandemic 
• What to Do If You Have a COVID-19 Confirmed Positive Worker or Workers Who Have Been Exposed to a Confirmed Case of COVID-19 
• Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic
• Returning Refrigerated Transport Vehicles and Refrigerated Storage Units to Food Uses After Using Them to Preserve Human Remains During the COVID-19 Pandemic
• Temporary Policy Regarding Certain Food Labeling Requirements During the COVID-19 Public Health Emergency: Minor Formulation Changes and Vending Machines
• Temporary Policy Regarding Packaging and Labeling of Shell Eggs Sold by Retail Food Establishments During the COVID-19 Public Health Emergency
• Temporary Policy Regarding Nutrition Labeling of Standard Menu Items in Chain Restaurants and Similar Retail Food Establishments During the COVID-19 Public Health Emergency
• Temporary Policy Regarding Nutrition Labeling of Certain Packaged Food During the COVID-19 Public Health Emergency

Spotlight

• FDA and CDC Partner to Reduce Foodborne Illness in Retail and Foodservice Establishments
• Retail Food Safety Association Collaborative
• Allergen Removal and Transfer Using Wiping and Cleaning Methods in Retail Food Establishments
• Food Code 2017
• New 2017 Food Code Section on Bandages, Finger Cots, and Finger Stalls
• 5 Tips to Consider When Preparing Recommendations for Changes to Retail Food Policy
• Food Code Reference System
• Risk Assessment of Norovirus Transmission in Food Establishments

Most Popular

• Risk Assessment: Listeria monocytogenes in Retail Delicatessens
• Retail Food Risk Factor Studies
• Retail Food Protection Industry Educational Materials - Posters
• Retail Food Protection Industry Educational Materials - Videos
• Employee Health and Personal Hygiene Handbook