Risk Factor Resources
The resources below are organized according to the Risk Factors on the Food Establishment Inspection Form. To develop a complete Food Safety Management System visit our Food Safety Management System page. If you cannot find the information you need, please contact an Environmental Health Officer in your area.
Approved Source
- Approved Food Source SOP
- Approved Source Poster
- Cottage Foods Fact Sheet
- Donated Foods Poster
- Donated Foods SOP
- Food Allergen Labeling Act
- Food Allergen Poster
- Food Establishment Permits
- Labeling of Packaged Food Fact Sheet
- Labels for Leftovers
- Molluscan Shellfish at Retail
- Potentially Hazardous Food
- Receiving and Storage SOP
- Seafood Processing Permits
- USDA Meat, Poultry, and Egg Product Inspection Directory
Contamination By Hands
Employee Knowledge
Procedures/SOPs/Records
Chemical
Cross Contamination
- Best Practices for controlling Listeria monocytogenes in Retail Delis
- Cleaning and Sanitizing SOP
- Commercial Deli Slicer Inspection Tips
- Cross Contamination Poster
- Cross Contamination Stickers
- Dishmachine Sanitizer - Chemical Log
- Dishmachine Sanitizer - High Temp Log
- Dishwashing Poster
- Dishwashing Stickers
- Listeria Control Guidance
- Manual and Mechanical Warewashing Video (English/Spanish/Chinese)
- Meat Market Grinding Guidance
- Norovirus: Clean Up and Disinfection Poster
- Visual Stories: Cross Contamination
Food Time and Temp
- Cooking
- Cooking Temp Factsheets
- Cooking Temp Log
- Cooking Temp Poster
- Cooling Chinese Cuisine Video (English/Spanish/Chinese)
- Cooling Log
- Cooling Meat Video (English/Spanish/Chinese)
- Cooling Poster
- Cooling Refried Beans/Non-Meat Foods Video (English/Spanish)
- Cooling SOP
- Cooling Stickers
- Reheating
- Reheating for Hot Holding Poster
- Reheating for Hot Holding SOP
- Taking Temperatures Poster
- Thawing
- Thermometer Calibration
- Visual Stories: Cooling
Susceptible Population
Consumer Advisory
Employee Health
- Applicant and Employee Interview Form
- Bad Bug Book
- Employee Health/Hygiene Handbook
- Employee Health SOP
- Employee Hygiene Poster
- Employee Hygiene Stickers
- Employee Reporting Agreement
- FDA Employee Health Handbook
- Foodborne Illness Guidelines for Operators
- Foodborne Illness Poster
- Identifying Common Illnesses
- Ill Foodworkers Poster
- Illness Decision Quick Guide
- Norovirus Prevention
- Visual Stories: Employee Health
Food Holding Time/Temp
- Cold Holding
- Hot/Cold Holding Poster
- Hot/Cold Holding Stickers
- Hot Holding SOP
- Refrigeration Log (1 Cooler)
- Refrigeration Log (2+ Coolers)
- Safe Refrigerator Storage
- Thermometer Calibration Log
- Time and Temperature Poster
- Time and Temperature Stickers
- Time as a Public Health Record SOP
- Time Control Log
- Visual Stotries: Proper Holding
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