Conference-developed guidance documents in alpha order by document title:

Design and Development of an Inspection Results Collection/Reporting System

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.

• Alternative S8 Workbook CFP Instructions
• Alternative S8 Workbook Model_3_4 Risk Codes_2022 - single document
• Alternative S8 Workbook Model_3_4 Risk Codes_2022 - page 1
• Alternative S8 Workbook Model_3_4 Risk Codes_2022 - page 2
• Alternative S8 Workbook Model_3_4 Risk Codes_2022 - page 3
• Alternative S8 Workbook Model_3_4 Risk Codes_2022

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

Download Assessment of Training Needs

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

CFP Beef Grinding Log Template Guidance Document

Pilot project completed in 2010.

Published: May 6, 2010

The CFP Certification of Food Safety Regulations Professionals Work Group is soliciting regulatory retail food programs for participation in the Uniform Inspection Program Audit Pilot Project. The primary objectives of the pilot project will be to evaluate a Conference developed Uniform Inspection Program Audit Worksheet as a tool for the quality assurance evaluations conducted as part of Standard 4.- Uniform Inspection Program, FDA Voluntary National Retail Food Regulatory Program Standards. Complete details on the pilot project are included in the file below.

Interested jurisdictions should complete and submit the application form included below by May 28, 2010.

CFP Pilot Project Announcement

1. Cover Memo - Pilot Project Fact Sheet

2. Application to Participate - Uniform Inspection Program

3. Guide to the Uniform Inspection Program Audit

4. Audit Worksheet Form

5. Audit Reference Guide

6. Audit Results Summary and FSIO Training Plan

April 2009 FDA Program Standards

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 (approved in 2021)

1B: How to properly transport donated food (approved 2021)

1C: How to serve donated food (approved 2021)

1D: Serving highly susceptible populations (approved 2021)

Comprehensive Guidance for Food Recovery Programs (revised 2016)

Comprehensive Guidance for Food Recovery Programs in Word (revised 2016)

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

The manual was updated in 2020 to reflect the inclusion of the applicable quality assurance program elements identified in Standard 4 of the VNRFRPS.

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

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

This FSMA Federal-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.

Download Phases of Food Incident Response Crosswalk

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

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

Emergency Action Plan for Retail Food Establishment pdf

Emergency Action Plan for Retail Food Establishment doc

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.   This document was created to update the previous document "Guidance Document for the Production of Raw Ground Beef at Various Types of Retail Food Establishments."

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

Evaluation of Intended Use Hazards during Retail Meat Grinding

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 (i.e., not covered by the Food Allergen Labeling and Consumer Protection Act or other labeling requirements). The recommendations outlined herein are supported by published peer-reviewed research, case studies, and survey results from operators and consumers. This guidance is intended for operators of retail food establishments, as defined in the US Food and Drug Administration (FDA) Food Code.  

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

 Food Allergen Notifications: A Guidance for Industry

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

Barriers to Bare Hand Contact

Barriers to Bare Hand Contact (SPANISH)

Utensil Barrier Powerpoint

Utensil Barrier Powerpoint Spanish

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

The new CFP Food Defense Guidance-Food Defense Employee Orientation form provides a sample checklist of important food defense topics for food employees. The form is intended for use by food industry managers or trainers to provide a guideline for increasing employee food defense awareness. The form may be used during employee orientation and routine or refresher training to guide and document food defense discussions. Resourced by: SURE, Food Defense Manager Manual For food service and retail establishments.

Food Defense Guidance Document

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

Every year in the United States there are millions of cases of foodborne illness and a majority of these cases are attributable to food establishments (Jones & Angulo, 2006). Investigation of these reports of illness is of paramount importance to a) stop additional people from being exposed and becoming ill; b) understand the system failure within a food establishment that led people to become ill; and c) identify a source of contaminated food that may have entered the food establishment. In addition, quickly identifying the source of outbreaks through purchase records is crucial to identify the specific product so that public health advisories can warn consumers to avoid certain implicated products instead of broad categories (such as Romaine, tomatoes, or papayas). Such advisories have an enormous economic impact on the food sector and retail food establishments. Solving outbreaks quickly using consumer purchase records also reduces the number of people that may become ill and subsequent industry liability.

Rapid and effective information sharing between the food industry and government officials helps to solve foodborne outbreaks and may prevent additional illnesses. Public health officials at the local, state, and federal level may request consumer food purchase data to investigate foodborne illness/outbreaks. This information is used to identify the food in common between ill people which may determine what made them sick. As the process to identify which ill people are part of an outbreak may take several weeks, this leads to incomplete food history recall by the ill person. Investigators request consumer purchase information from food establishments after they obtain details about the food purchased during the public health interview. This helps to bridge these gaps in food history. This information may also be used to trace the product through the supply chain to determine when and where it was produced which may lead to a faster removal of a contaminated food from sale. The time frame and scope of the request will vary based on several factors, including the shelf life of the product.

For more information about how food purchase history information is used to investigate outbreaks please visit https://www.afdo.org/resources/purchase-history/.

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

In collaboration with the FDA, the now retired CFP Food Inspection Form Committee developed a food establishment inspection form template with accompanying report marking instructions and a code reference sheet listing foodborne illness risk factor and public health intervention provisions based on the 2001 FDA Food Code. Since being posted as CFP-developed documents, the FDA has maintained updates consistent with the most current version of the Food Code.

Link to FDA Food Code intro webpage: https://www.fda.gov/food/retail-food-protection/fda-food-code

Form PDF Document

Form Excel Document

Marking Instructions

Risk Factors and Interventions

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

This document offers comprehensive guidance for the successful implementation and effective utilization of Digital Food Safety Management Systems (DFSMS) in the retail food industry. The aim is to enhance food safety practices and mitigate potential risk factors. It covers key aspects such as system selection, implementation steps, data management, training, and continuous improvement. By embracing DFSMS, businesses can streamline their food safety processes, ensure compliance with regulations, and foster a culture of safety, ultimately safeguarding consumer health and reducing the likelihood of foodborne illnesses.General Best Practice Guidance for

Food Establishments and Regulatory Authorities for Digital Food Safety Management Systems

Guidance Document for a Model Wild-­harvested Mushroom Program

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

This guidance document provides food safety best practices for managing or performing Direct to Consumer (DTC) or third-party delivery (TPD) services. This document includes parameters critical to preventive controls, mechanisms to assess risk, validation and verification practices, recommendations for proper packaging, temperature control, receiving and storage, physical and chemical contamination control, allergen control, general food safety information, and suggestion for return of compromised and abused products. The intent of the guide is primarily to provide best practices for preventing biological, physical and chemical contamination as well as the growth of harmful bacteria and/or the formation of toxins within the food being transported.

This document is an update to "Guidance for Mail Order Food Companies" available here.

The methods by which foods reach the final consumer can vary significantly, and this guidance is not intended to provide a "one-size-fits-all" approach. This guidance aims to review some of the essential parameters that any company should consider in providing safe foods to the consumer. Companies should research, understand, and test the methods best suited to their specific operation.

This guidance recommends best practices and provides references that may help in this process. The use of this guidance is voluntary. It is not a regulatory document. Food companies, including food manufacturers and food establishments where food is held or prepared for DTC or TPD are subject to applicable federal, state and local food safety statutes and regulations. It is important that DTC and TDP companies understand all legal and regulatory requirements, as well as industry guidelines, governing the safety of food throughout production and distribution.

This guide does not specifically address (a) the delivery of foods intended for immediate consumption from food establishments where the delivery is under the control of the food establishment who prepared and delivered the food by the food establishment's employee, since these companies are already regulated by state and local codes or (b) export requirements, tariffs or customs aspects of international deliveries. Although not covered by this document, the information provided here may contain useful advice for delivery of foods intended for immediate consumption from restaurants where the delivery is under the control of the restaurant who prepared the food and delivered by a restaurant employee.

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

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

This document provides guidance on how to prepare, validate, and verify a HACCP plan for sushi in a retail food establishment.This document is designed to be used by the food establishment operator when preparing a HACCP plan. It is also designed to be used by the local or state health department when reviewing and approving HACCP Plans, and when doing validation and verification activities.

Guidance Document for Retail Sushi HACCP Standardization

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

It contains background on re-useable containers, examples of contamination free methods, third party procedures and best practices, current code allowances, resources and acknowledgments.

Guidance Document for the Safe Reuse of Containers

Guidance for Mail Order Food Companies

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

Throughout the COVID-19 pandemic, the use of disinfectants significantly increased in food establishments; however, available guidance for safe and proper use of disinfectants at retail was limited and occasionally conflicting. It was not always clear to food industry and regulatory sectors which products were appropriate for use in order to reduce or inactivate microorganisms of concern.

This ongoing confusion resulted in the submission of late-breaking Issue 2020-III-035 pertaining to the use of disinfectants in retail food establishments and the concern that disinfection is not addressed in the 2017 FDA Food Code (Food Code). As a result of Council III deliberation in August 2021, a "Disinfection of Food-Contact Surfaces Committee" was formed with charges including charge 1) propose disinfection language for the Food Code, and charge 2) develop a guidance document for food establishments on when and how to safely apply disinfectants on food contact surfaces as needed to reduce or eliminate disease-causing microorganisms (e.g., bacteria, fungi, and viruses) during the clean-up of bodily fluid events, foodborne illness outbreaks, and the COVID-19 pandemic.

The committee was comprised of representatives from academia, local/state/federal regulatory agencies, and the food industry. Consultants from FDA, EPA and CDC were advising the committee throughout the entire process of guidance document preparation. The committee met weekly for approximately 9 months to fulfill its charges, including the completion of this guidance document.

The committee agreed it was critical to provide guidance on the use of sanitizers and disinfectants, to clarify differences between these categories of products, when and how it is appropriate to use them to control disease-causing pathogens. A review of important regulatory requirements and safeguards, such as EPA registration and product label information, is also provided in this document.

The purpose of this guidance document is to increase knowledge and awareness about the proper use of sanitizers and disinfectants in retail food establishments. When used properly, sanitizers and disinfectants are powerful and complimentary tools that can keep consumers safe from pathogens that cause infectious disease.

Guidance for the Safe and Proper Use of Sanitizers and Disinfectants in 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

Fresh fruit and vegetable risk control measures, such as those detailed in the Food Safety Modernization Act (FSMA), the Produce Safety Rule, Food and Drug Administration (FDA) Guidance Documents and industry best practices guides, have enhanced the implementation of preventive controls during growing, harvesting, packing, holding and processing. However, despite these efforts, since there is no kill step for pathogens on whole, raw fruits and vegetables they may be contaminated when they enter commerce. Food establishment operators should be aware of potential risks associated with fruits and vegetables that may be washed or crisped at retail and consider appropriate risk control steps when handling fresh produce. In food establishments, different methods are used to wash produce, including submersion, spray, rinsing, or a combination of these. Each method has advantages and risks that should be considered. This guide seeks to assist food establishments that wash or crisp whole, raw produce by providing risk control steps for each method when using water alone, chemical treatments, and/or antimicrobial treatments. This guide provides information that should be considered when selecting a method for washing or and crisping produce.

Guide for Washing and Crisping Whole, Raw Fruits

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

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. Readers should be aware, however, that people may have other allergies beyond the major food allergens, and food establishments may employ the same practices outlined in this document to assist consumers with allergies, food intolerance/sensitivity beyond those listed herein. Readers should be aware that consumers may have other food allergies, intolerances, or sensitivities (such as celiac disease, Crohn's disease, IBS/IBD, and others) which, although not technically allergies, are triggered by ingestion of particular foods.

This document covers food allergy training of food handlers; food handling policies and practices; consumer notification tools for food allergens; a food allergy reaction and emergency response guide; and equal consideration for other community food sources.

This document replaces, "Food Allergy Notifications: A Guidance for Industry," as it is included in the Framework.

-- Major Food Allergen Framework - SUMMARY (Print as 2-sided for a single sheet synopsis of the Framework)

Major Food Allergen Framework

Plan Review for Food Establishments 2016

Plan Review for Food Establishments 2016 in Word

Plan Review Calculations AE - Appendix C

Outdoor Cooking Guidance for Plan Review 2014

Recommended Guidance for Permanent Outdoor Cooking at Permanent Food Est.

Outdoor Cooking Guidance for Plan Review 2014

Appendix I - Outdoor Cooking Operations Plan Review Checklist

Outdoor Cooking Checklist 2014

MFE Guidance Document 2014

Recommended Guidance for Mobile Food Establishments

MFE Guidance Document 2014

Appendix I - Application to Operate a Mobile Food Establishment

Application for MFE 2014

Appendix II - Mobile Food Establishment Proposed Design Layout

MFE Design Layout 2014

Appendix III - Servicing Area Agreement

MFE Service Agreement 2014

Appendix IV - FDA Food Code Mobile Food Establishment Matrix

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

A. The industry committee developed documents for use in retail establishments. The documents utilize colorful and eye-catching aspects with reduced wording and graphics to visually engage food employees.

1. "Shellstock Tags" is for person in charge and explains a three-step process to properly Keep, Record and File the tags. It provides a graphics, explains why the tags are to be kept for 90 days, and a QR code to access the Interstate Certified Shellfish Shippers List.

2. "Shellstock Tag Procedures" is simplified for the food worker and provides the three-step process to Keep, Record and File the tags. Graphics show a tag and where to record the date when the last product was used.

3. Both documents are available in English and Spanish. To achieve a broader outreach an "Shellstock Tag Procedures Iinfographic" with dual languages was also created.

B. The regulator committee developed a toolkit for regulators. The committee developed five documents for the toolkit.

4. "Anatomy of Shellstock Tags" has an image of a large shellstock tag with explanatory language for the various fields on the tag.

5. A document called "Molluscan Shellfish the Basics" provides simple, clear information for regulators who are unfamiliar with shellfish.

6. A "Shellfish Code Language Table" is a "one-stop" document with the FDA Food Code requirements for shellstock and shucked shellfish.

C. The next two documents help investigators with environmental assessments (EAs) of shellfish-related outbreaks.

7. The "Molluscan Shellfish Environmental Investigation Field Worksheet" is a multi-page document investigators can use to record information collected during EAs.

8. The "Molluscan Shellfish Retail & Food Service Investigation Field Checklist" is designed for investigators to determine what they will focus on during EAs.

List of available documents:

Shellstock Tag Procedures - English

Shellstock Tag Procedures - Spanish

Shellstock Tag Procedures Infographic

Shellstock Tags - English

Shellstock Tags - Spanish

Anatomy of Shellstock Tags

Molluscan Shellfish the Basics

Shellfish Code Language Table

Molluscan Shellfish Environmental Investigation Field Worksheet

Molluscan Shelllfish Investigation Field Checklist

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

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

Documents approved at the 2018 Biennial Meeting from the following Issues: Issues 2018-III-002, 2018-III-007, 2018-III-008, 2018-III-009, and 2018-III-010.

"Single Hazard Special Process HACCP Template" Guidance Document and Sample Templates" is available in two formats:

Click HERE for a copy in MS Word

Click HERE for a copy in PDF

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)

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)

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

The Temporary Food Establishment Guidance Document does not necessarily follow the FDA Food Code. It is provided to assist jurisdictions and any other organization that needs guidance on setting up and monitoring such facilities. The Microsoft Word version is provided to allow unique changes by the regulatory authority having jurisdiction.

Final Document

Final Document in Word

Unattended Food Establishment Guidance Document

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).

The Certification of Food Safety Regulatory Profession (CFSRP) Work Group, originating with the 2004

Conference for Food Protection (CFP), has been working with representatives of the Food and Drug

Administration to create a multi-tiered process for training and standardizing Food Safety Inspection

Officers (FSIOs). The goal of this initiative is to develop a nationally recognized training and

standardization process for FSIOs that can be used as a model by retail food regulatory programs to

enhance the effectiveness of food establishment inspections and increase uniformity among regulatory

professionals in their assessment of food safety practices in the retail food industry.

Uniform Inspection Program Audit Pilot Project Report

Guidance for NACMCF challenge study design, review and approval.

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

These documents provide guidance for how to design, review and approve challenge studies per the National Advisory Committee on Microbiological Criteria for Foods. These documents can be used by both the food establishment operator when they need to submit a challenge study for review, as well as state and local health officials when reviewing and approving the documents. Along with the guidance document, there is a checklist and a worksheet to assist in design, review and approval.

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

Checklist for Retail Establishment Challenge Study

Challenge Testing Worksheet to Determine Microbiological Stability of Formulation

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

This document includes data from past outbreaks from the United States and other countries, existing guidance, and currently accepted best practices to provide guidance for the retail food industry (chefs, caterers, and restaurant owners/employees), fundraiser organizers, community event sponsors, and the general public when handling, preparing, cooking, and serving whole roaster pigs. This document does not supersede any regulatory requirements. The recommendations in this guideline are not regulatory. The information is intended to assist individuals in meeting the FDA Model Food Code regulatory requirements and to produce a safe food.

Whole Roaster Pigs: Guidance for the Safe Handling and Cooking

Employee Food Safety Training Guidance Document - 2023

This document can be used to assess the required staffing level for Standard 8. This document was approved at the 2012 CFP Biennial Meeting.

Standard 8 Staffing Level Assessment Workbook Excel 2012