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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Alternative Standard 8 Workbook 2023

This workbook can be used as an alternative measure to assess a retail food program's staffing level for compliance with Standard 8.

Approved via Issue 2023-II-035 from the Program Standards Committee.

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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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Emergency Action Plan for Retail Food Establishment

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Evaluation of Intended Use Hazards During Retail Meat Grinding

This document is intended to be guidance for retail food establishments that grind beef and to assist with creating protocols and training materials for their establishments. The recommendations are not intended to replace, or otherwise serve as, the rules and regulations applicable to food establishments in any given federal, state, local or tribal jurisdiction.

Approved via Issue 2023 III-002 from the 2021-2023 Evaluation of Intended Use Hazards during Retail Meat Grinding Committee

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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 Defense Guidance Document

This sample document provides a framework for food industry managers and trainers to use during employee orientation or routine training to help raise food employee awareness and document discussions pertaining to Food Defense.

Approved via Issue 2023-I-041 fom the 2021-2023 Food Defense Committee

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Food Establishment Best Practices for Providing Consumer Purchase Information for a Foodborne Illness Investigation

The Industry Best Practices for Providing Consumer Purchase Information for a Foodborne Illness Investigation guidance document identifies best practices for collaborating with Regulatory Agencies to investigate foodborne outbreaks by providing the affected consumer's food/grocery purchase history within the time frame of the confirmed incubation period, onset of symptoms, and diagnosis.

Approved via Issue 2023-II-019 from the 2021-2023 Foodborne Illness Investigation Committee

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Food Establishment Inspection Report

Food Establishment Inspection Report Form Template

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General Best Practice Guidance for Food Establishments and Regulatory Authorities for Digital Food Safety Management Systems

This document provides guidance for implementing and utilizing Digital Food Safety Management Systems (DFSMS) in the retail food industry to improve food safety practices and reduce risk factors.

Approved via Issue 2023-II-047 from the Digital Food Safety System Committee

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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 Document for Retail Sushi HACCP Standardization

Best practice guidance for preparing and reviewing HACCP plans for retail sushi facilities.

Approved via Issue 2023-III-005 from the 2021-2023 Retail Sushi HACCP Standardization Committee

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Guidance Document for the Safe Reuse of Containers

The document provides guidance for the safe reuse of containers at the retail level. It is intended for use by regulatory, industry and consumers.

Approved via Issue 2023-III-010 from the 2021-2023 Safe Use of Reusable Containers 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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Guidance for the Safe and Proper Use of Sanitizers and Disinfectants in Food Establishments

The purpose of this guidance document is to increase knowledge and awareness about the proper use of sanitizers and disinfectants in retail food establishments.

Approved via Issue 2023-III-014 from the 2021-2023 Disinfection of Food-Contact Surfaces Committee

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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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Major Food Allergen Framework

This document is to serve as a voluntary operational framework for food allergy prevention and control of the Major Food Allergens using existing research and other evidence-based materials for food establishments and other community food sources.

Approved via Issue 2023-II-050 from the 2021-2023 Food Allergen 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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Retail Industry Best Practices and Regulatory Guidance Toolkit for Shellstock Investigations

Best practices related to compliance for traceability for retail food establishments and guidance documents for foodborne illness outbreak investigation for State and Local retail food inspectors.

Approved via issue 2023-I-002 from the 2021-2023 CFP-ISSC Joint Shellfish Committee

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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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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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Alternative S8 Workdbook Model 3_4 Risk Codes 2022

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Alternative S8 Workbook Model_3_4 Risk Codes_2022

Alternative S8 Workbook Model 3_4 Risk Codes 2022 fillablre version.

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EMPLOYEE FOOD SAFETY TRAINING GUIDANCE DOCUMENT - 2023

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