Conference-Developed Guides and Documents

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2014 IT Sub-committee "White Paper"

Design and Development of an Inspection Results Collection/Reporting System

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Assessment of Training Needs Pilot Project Report

A nationally recognized process for training regulatory Food Safety Inspection Officers (FSIO) responsible for inspections of institutional foodservice, restaurant, and retail food establishments

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CFP Beef Grinding Log Template Guidance Document

A document recommending a set of practices and procedures for the production of raw ground beef at various types of retail food establishments.

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CFP CFSRP Pilot Project Information

Pilot project completed in 2010.

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Comprehensive Guidance for Food Recovery Programs

Comprehensive Guidance for Food Recovery Programs was revised in 2016.

Four (4) handouts (info graphics) were approved via Issue 2020-I-002 from the Food Recovery Committee.
Topics include:
1A: How food establishments can donate food
1B: How to properly transport donated foo
1C: How to serve donated food
1D: Serving highly susceptible populations

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Conference for Food Protection (CFP) Field Training Manual for Regulatory Retail Food Safety and Inspection Officers (2020 CFP Update)

This manual focuses on two components contained in Standard 2 of the FDA Voluntary National Retail Food Regulatory Program Standards (VNRFRPS). The components are the prerequisite coursework and the field training model for preparing staff to conduct independent food safety inspections.

Approved via Issue 2020-II-028 from the Program Standards Committee

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Conference for Food Protection (CFP) Field Training Manual for Regulatory Retail Food Safety Inspection Officers (5-31-13 CFP Update)

Conference for Food Protection (CFP) Field Training Manual for Regulatory Retail Food Safety Inspection Officers (5-31-13 CFP Update)

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Crosswalk - Phases of Food Incident Response

This FSMAFederal-State Integration Team Crosswalk document is a visual representation of the essential response program components that address the roles and responsibilities of the food regulatory program at each phase of a food incident response.

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Crosswalk Requirements for Foodborne Illness Training Programs - Standard 5 (2021)

This Crosswalk document follows the Crosswalk-Phases of Food Incident Response. It provides information on where several foodborne illness training resources fit into the requirements of Standard 5 of the Voluntary National Retail Food Regulatory Program Standards.

Approved via Issue 2020-II-019 from the Program Standards Committee

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Crosswalk - Requirements for Foodborne Illness Training Programs Based on Standard 5 (2017)

This Crosswalk document follows the Crosswalk - Phases of Food Incident Response

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Emergency Action Plan for Retail Food Establishment

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Employee Food Safety Training Guidance Document

Identify what a food employee should know about food safety, prioritized by risk.

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Food Allergen Notifications: A Guidance for Industry

To provide food establishment operators with current industry best practices for notifying consumers of major food allergens present in menu items and food that is unpackaged.

Approved via Issue 2020-II-012 from the Allergen Committee

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Food Contact and Utensil Barrier Usage Committee

Barriers to Bare Hand Contact Training Manual and PowerPoint presentations in English and Spanish

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Food Establishment Inspection Report

Food Establishment Inspection Report Form Template

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Guidance Document for a Model Wild-­harvested Mushroom Program

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Guidance Document for Direct-to-Consumer and Third-Party Delivery Service Food Delivery

This document recommends food safety practices for managing or performing direct to consumer or third-party delivery including preventive control parameters, mechanisms to assess risk, validation and verification practices, recommendations for packaging, temperature control, receiving and storage, physical and chemical contamination control, and suggestions for return of compromised products.

Approved via Issue 2020-III-004 from the Direct to Consumer Delivery Committee

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Guidance for Mail Order Food Companies

Best practices guidance for shipment directly to a consumer of perishable food items.

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Guide for Washing and Crisping Whole, Raw Fruits and Guide for Washing and Crisping Whole, Raw Fruits and Vegetables at Retail Food Establishments

Guidance document to assist food establishments that wash whole, raw produce by providing risk control steps when using water alone, chemical treatments, and/or antimicrobial. The handling, cleaning, and sanitation practices for each method are described, along with risk reduction steps that can be taken for each.

Approved via Issue 2020-III-008 from the Produce Wash Water Committee

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Plan Review for Food Establishments 2016

Plan Review Guidance Document

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Recommended Guidance for Permanent Outdoor Cooking at Permanent Food Est.

Outdoor Cooking Guidance for Plan Review 2014

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Recommended Guidance for Mobile Food Establishments

MFE Guidance Document 2014

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Sanitation Practices Standard Operating Procedures and Good Retail Practices to Minimize Contamination and Growth of Listeria monocytogenes within Food Establishments

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Single Hazard Special Process HACCP Template - Guidance Document and Sample Templates

Guidance document and sample templates for single hazard special processes.

> ROP Packaging: Raw Meat and Poultry, Cheese, Frozen Fish
> Curing as a Single Special Process
> Sushi Rice Acidification

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Standard 8 -- Staffing Levels

Standard 8 Staffing Level Assessment -- 2 documents
1) Standard 8 Staffing Level Assessment Workbook; Instruction Guide (PDF) (approved in 2012)
2) Standard 8 Staffing Staffing Level (FTE to Inspection Ratio) Assessment Workbook (Excel) (approved in 2015)

Standard 8 Staffing Level ALTERNATIVE Conformance Method -- 4 documents approved via Issue 2020-II-017 from the Program Standards Committee
1) Standard 8 Staffing Level Alternative Conformance Method
2) Standard 8 Staffing Level Alternative Conformance Method PowerPoint
3) Standard 8 Re-Evaluation of Staffing Level Model Pilot Study Report
4) Standard 8 Re-Evaluation of Staffing Alternative Conformance (Excel)

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Temperature Control for Safety Committee Survey

Temperature Controlled for Safety (TCS) Food Implementation Committee of Council I - Attachments to Issue 2006-I-007 (Committee Roster, Survey Summary, Final Report and TCS Guidance Document)

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Temporary Food Establishments 2011

A guide to assist regulatary jurisdictions and any other organization in assuring safe food in temporary food facilities

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Unattended Food Establishment Guidance Document

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Uniform Inspection Program Audit Pilot Project Report

The Certification of Food Safety Regulatory Profession (CFSRP) Work Group of Conference for Food Protection (CFP), and representatives of the Food and Drug Administration were tasked to create and pilot a multi-tiered process for training and standardizing Food Safety Inspection Officers (FSIOs).

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Using NACMCF Parameters for Challenge Study Protocols for Retail Food Operators and Regulators

Guidance for NACMCF challenge study design, review and approval.

Approved via Issue 2020-III-013 from the Product Assessment Committee

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Voluntary National Retail Food Regulatory Program Standards Clearinghouse Workgroup – Q&A

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Voluntary National Retail Food Program Standards - Competence of Inspectors Infographic

Infograph Identifying the relevance of meeting the Retail Food Regulatory Program Standards to Industry

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Whole Roaster Pigs: Guidance for the Safe Handling and Cooking

This guidance document provides practical recommendations to safely handle, prepare, and cook roaster pigs. The document also provides a summary of lessons learned from foodborne outbreaks associated with roaster pigs.

Approved via Issue 2020-III-002 from the Safe Handling and Cooking of Roaster Pigs Committee

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