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 Active Managerial Control 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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