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.
If you… |
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 |