Partner Documents
Provided are links to documents that our partners requested be placed on the CFP website. CFP members may request a link or posting on this page; please send your request to: executiveassistant@foodprotect.org.
FDA Food Code
- 2022 FDA Food Code
2022 FDA Food Code
- 2017 FDA Food Code
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FDA Information
- FDA Audit Manual for Conducting Voluntary National Retail Food Regulatory Program Standards Self-Assessment Evaluations
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- FDA Draft Report 2017 - Control of Listeria Guidance Regulation Document for Industry
This guidance is being distributed for comment purposes and not for implementation
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- FDA Food Security Preventive Measures Guidance
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- FDA HACCP Guide for Operators
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- FDA HACCP Guide for Regulators
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- FDA Standardization Procedures
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- FDA Voluntary National Retail Food Regulatory Program Standards
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- Institute of Food Technologist (IFT) Report, "Evaluation and Definition of Potentially Hazardous Foods"
This webpage contains useful information concerning changes in our understanding of potentially hazardous foods and changes to the definitions with repect to time/temperature controls for food safety.
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USDA
- Best Practices Guidance for Controlling Listeria monocytogenes in Retail Delicatessens
This guideline provides information on steps that retailers can take to prevent certain ready-to-eat (RTE) foods that are prepared or sliced in retail delicatessens (delis) and consumed in the home, such as deli meats and deli salads, from becoming contaminated with Lm. This guideline relates to FSIS regulations in 9 CFR parts 303, 327, 381, 416, and 430.
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- Parameters for Determining Inoculated Pack/Challenge Study Protocols
This file contains the report of the National Advisory Committee on Microbiological Criteria for Foods on how to conduct microbial challenge studies used to evaluate foods to determine whether they require time/temperature controls for safety.
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- USDA - Listeria Controls at Retail: Nationwide Surveillance Results
A 2010 FSIS risk assessment found over 80% of listeriosis illnesses associated with ready-to-eat meat or poultry products (i.e., deli meat) were attributed to product sliced or handled at retail. See the results of the ensuing surveillance.
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- FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline
The FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline provides information on FSIS regulatory requirements associated with safe production of ready-to-eat (RTE) shelf-stable, fermented, salt-cured, and dried products that rely on multi-hurdle approaches to achieve lethality and shelf-stability. It applies to small and very small meat and poultry establishments although large establishments can benefit from the information. This guideline relates to FSIS regulations in 9 CFR parts 317, 319, 381, 416, 417, 424, 430, and 431.
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CDC
- *New* CIFOR Toolkit (Third Edition)
The Toolkit was developed to help implement the third edition of the Guidelines for Foodborne Disease Outbreak Response, released in 2020. It contains worksheets and keys to success designed to help agencies identify which recommendations work best for their jurisdictions. The Toolkit is intended to help state and local health departments understand the Guidelines, conduct a self-assessment of their outbreak detection and investigation procedures, implement appropriate recommendations from the third edition of the CIFOR Guidelines.
