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 successful food safety program will have 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, licensing, food manufacturers, retail stores

US Food and Drug Administration (FDA) Model Food Code
Federal model food safety code for retail food operations including stores and foodservice operations.

Current Good Manufacturing Practices (GMPs)

Current food good manufacturing practices (GMPs) describe the methods, equipment, facilities, and controls for producing processed food. As the minimum sanitary and processing requirements for producing safe and wholesome food. While they are an FDA regulation, they are the basis for USDA/FSIS sanitation standards and are often used as standards by state regulators when regulating both retail and processing operations.

The Food Safety Modernization Act (FSMA) 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.

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

Food Safety Modernization Act rule for food manufacturers. The cGMPS have been updated in this regulation and can be found here. (link to GMP document attached)

Cornell online Good Manufacturing Practices (GMPs) course (updated, Part 117, Preventive Controls Rule)

From the website, “This Good Manufacturing Practice (GMP) Internet Course is designed to review the requirements of Part 117 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food in Title 21 of the U.S. Code of Federal Regulations. As part of the FDA's Food Safety Modernization Act (FSMA), several revisions were made to the Current Good Manufacturing Practice regulation to update and clarify it. The regulation 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. The course provides the text of each section of this regulation along with an explanation of its intent, examples and strategies for compliance with these requirements, and resources for additional information.”

Other sanitation resources

ServeSafe Manager Book, 7th edition, (follows 2013 FDA Food Code)

Plan Review at foodservice establishments (FDA)

Standard Operating Procedures: What are they and does my food establishment need them? (University of Minnesota Extension)

Basic Elements of a Sanitation Program for Food Processing and Food Handling (University of Florida Extension)

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

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

Keeping deli slicers safe (FDA)