Foodservice establishments such as restaurants, school lunch, community meals programs, food trucks, and caterers and retail establishments such as grocery stores, delis and supermarkets are often the last stop a food travels before reaching the consumer. A commitment to food safety starts with information and training regarding sanitation, personal hygiene, how food makes people sick, safe preparation, cooking, cooling, holding and reheating, etc.
Then, go here.
|want to find regulations relating to foodservice/retail|
|want to open or manage a restaurant, commercial kitchen, or catering business|
|want to be an itinerant vendor or run a food truck|
|want to open or manage a bakery|
|want to open or manage a deli or food store|
|want to open or manage a butcher shop|
|want to become a Qualified Food Operator|
|are running a community food event, food booth at a fair or other temporary event|
|need to write a HACCP plan for foodservice|
|are a school lunch program and you need to write a HACCP plan|
|need information on sanitation|
|want to make and sell canned or processed items in your commercial kitchen, retail or foodservice operation|