Food Service Sanitation Resources

Generally speaking, a complete food safety system should include both a HACCP (Hazard Analysis Critical Control Point) type program or food safety program addressing the food safety of both the products (prepared meals in this case) and processes (receiving, storage, preparation, cooking, cooling, temperature controls, storage of prepared products and, perhaps transportation) of a foodservice operation AND a sanitation program that focuses on cleaning and sanitation activities in the operation: food contact surfaces, equipment, utensils, floors, walls, ceilings, refrigeration and storage rooms, etc.

A food safety program will not work without an effective sanitation program as its foundation.

Regulations and Guidance 

Connecticut State Department of Public Health (DPH)
Food Protection Program (Foodservice)

Regulations, information on inspections, Compliance Guide for Inspection Form, information for Qualified Food Operators

Connecticut State Department of Consumer Protection (DCP)
Food Program (Retail Food Stores)

Regulations

Regulation on Standards for Foods
 

US Food and Drug Administration (FDA) Model Food Code

The Food Safety Modernization Act includes a new final rule that updates the FDA Current Good Manufacturing Practices. 

The new CGMPs will be phased in over the rule implementation period.  The old rules, found in 21 CFR Part 110 will remain in effect until the Rule is fully implemented.

Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food

FDA Good Manufacturing Practices (21 CFR Part 110)
Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food

USDA Food Safety Inspection Service (FSIS)
Best Practices Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens, April 2014

Books and reading materials

Cornell online Good Manufacturing Practices (GMPs) course

This GMP Internet course is designed to review the requirements of Part 110 – Current Good Manufacturing Practices in the Manufacturing, Packing, or Holding of Human Food - in Title 21 of the U.S. Code of Federal Regulations. This regulation specifically applies to all food products regulated by FDA. It outlines the basic sanitary controls that are required for all food processing plants, wholesale or distribution firms, and warehouses or food storage facilities that handle, store or process FDA regulated food.

Other resources

Keeping deli slicers safe

Plan Review at foodservice establishments

Listeria action plan for retail delis, FMI (Food Marketing Institute)