As a result of the Issue Submission process, including deliberation and acceptance, the Conference for Food Protection may form a Committee that is charged with producing a guidance document related to retail food safety.

The guidance documents are drafted through a representative Committee process and submitted back to the Conference for final review and approval. The guidance documents may be used by the FDA, other regulatory agencies, and the food industry and may be referenced in the Food Code. They are available to any interested parties.

Temporary Food Establishments 2011 Final Document
Attachment I - Application to Operate a Temporary Food Establishment
Attachment II - Event Organizer Application to Operate Temporary Food Establishments
Attachment III - Temporary Food Establishment - Expanded Process Flow
2012 Guidance Document for a Model Wild Harvested Mushroom Program
CFP CFSRP Pilot Project Information
Emergency Guidance for Retail Food Establishments
Recommended Guidance for Permanent Outdoor Cooking Establishments
Recommended Guidance for Mobile Food Establishments
Comprehensive Guidance for Food Recovery Programs
FDA's Food Establishment Plan Review Guide
Sanitation Practices, Standard Operating Procedures, and Good Retail Practices

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

Food Inspection Form (pdf)
Food Inspection Form (xls)
Food Inspection Marking Instructions
Food Inspection Risk Factors and Interventions
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)

Standard 8 Staffing Level (FTE to Inspection Ratio) Assessment Workbook Instruction Guide
Standard 8 Staffing Level (FTE to Inspection Ratio) Assessment Workbook (Excel)
Assessment of Training Needs Pilot Project Report
TCS 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)

Food Contact and Utensil Barrier Usage Committee Barriers to Bare Hand Contact
Food Contact and Utensil Barrier Usage Committee Barriers to Bare Hand Contact (SPANISH)
Food Contact and Utensil Barrier Usage Committee Utensil Barrier Powerpoint
Food Contact and Utensil Barrier Usage Committee Utensil Barrier Powerpoint Spanish
Voluntary National Retail Food Regulatory Program Standards Clearinghouse Workgroup – Q&A