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Florida Department of Agriculture and Consumer Services

Food Safety: A-Z Business Resources

A-Z Business Resources

A

Acidified and Low-Acid Canned Food Guidance for Commercial Processors

Acidified Foods Training (North Carolina State University)

ADA Service Animal Requirements

Application for Food Establishment Permit [ Adobe PDF Document ]

B

Beef Jerky Processing at Retail [ Adobe PDF Document ]

Boil Water Guidance [ Adobe PDF Document 820.49 KB ]

Bottled Water Information

Bottled Water Regulations (CFR 129) [ Adobe PDF Document ]

C

Certified Food Protection Manager [ Adobe PDF Document 1.02 MB ]

CFR 110 Current Good Manufacturing Practices [ Adobe PDF Document ]

CFR 129 Bottled Water [ Adobe PDF Document ]

CFR 165 Beverages [ Adobe PDF Document ]

Commissary Letter of Agreement [ Adobe PDF Document 91.54 KB ]

Commissary Letter of Agreement — Spanish [ Adobe PDF Document 92.58 KB ]

Consumer Advisory Signage [ Adobe PDF Document 1.86 MB ]

Cooking and Hot Holding Foods [ Adobe PDF Document 1,022.43 KB ]

Cooling Foods [ Adobe PDF Document 716.23 KB ]

Cottage Food Guidance [ Adobe PDF Document 929.25 KB ]

Cured and Hot Smoked Sausage Processing in Retail Establishments [ Adobe PDF Document ]

Cured and Smoked Ham and Pork Loin Processing in Retail Establishments [ Adobe PDF Document ]

Current Good Manufacturing Practices (CFR 110) [ Adobe PDF Document ]

Custom Exempt Meat Processing at Retail

D

Damaged Food Guidance [ Adobe PDF Document 1.14 MB ]

Deli Slicer Maintenance Tips [ Adobe PDF Document 668.55 KB ]

Deli Slicer Inspection Tips [ Adobe PDF Document 2.03 MB ]

Dietary Supplements

Dishwashing Signage [ Adobe PDF Document 698.19 KB ]

Dishwashing Signage — Spanish [ Adobe PDF Document 724.50 KB ]

E

Employee Health Guidance [ Adobe PDF Document 300.27 KB ]

Employee Health Guidance — Spanish [ Adobe PDF Document 302.38 KB ]

Expiration Dates [ Adobe PDF Document 1.37 MB ]

F

Fees for Food Establishment Permits [ Adobe PDF Document 178.57 KB ]

Fermenting/Pickling Guidance at Retail

Fish and Fishery Products Hazards and Controls Guidance, Fourth Edition

Florida Sea Grant Seafood HACCP

Food Allergens

Food Code 2009

Food Code 2009 (Codigo de Alimentos 2009) — Spanish

Food Establishment Permit Application [ Adobe PDF Document ]

Food Establishment Getting Permitted Information [ Adobe PDF Document 607.49 KB ]

Food Establishment Permit Fees [ Adobe PDF Document 178.57 KB ]

Food Labeling Guidance

Food Protection Manager [ Adobe PDF Document 1.02 MB ]

Food Recall Operations for Industry [ Adobe PDF Document 487.83 KB ]

Food Safety Preventive Controls Alliance

Food Temperature Log [ Adobe PDF Document 575.21 KB ]

FSMA (Food Safety Modernization Act) FDA

FSMA (Food Safety Modernization Act) Frequently Asked Questions

FSMA (Food Safety Modernization Act) Technical Assistance Network

FSMA (Food Safety Modernization Act) Preventive Control Qualified Training (FSPCA)

FSMA (Food Safety Modernization Act) Preventive Control Qualified Training (IFAS)

H

HACCP Guidance

Handwash Signage [ Adobe PDF Document 2.30 MB ]

I

Ice Packaging Requirements [ Adobe PDF Document 193.48 KB ]

Ice Vending Machine Requirements [ Adobe PDF Document 260.86 KB ]

Information for Getting a Food Establishment Permit [ Adobe PDF Document 607.49 KB ]

Inspection Reports for Food Establishments

Inspection Report Ratings

J

Juice (Fresh) Processing in Retail Establishments [ Adobe PDF Document ]

Juice Guidance Documents and Regulatory Information

Juice HACCP

K

Kombucha [ Adobe PDF Document 77.37 KB ]

L

Limited Poultry and Egg Farm Regulations [ Adobe PDF Document 297.52 KB ]

Limited Sales Certification [ Adobe PDF Document 146.64 KB ]

M

Micro Markets [ Adobe PDF Document 92.46 KB ]

Minimum Construction Standards for Food Establishments [ Adobe PDF Document 237.73 KB ]

Mobile Food Permit Requirements [ Adobe PDF Document 459.57 KB ]

Mobile Food Permit Requirements — Spanish [ Adobe PDF Document 243.10 KB ]

Molluscan Shellfish Support Tank Guidance

N

Norovirus Cleanup and Disinfection [ Adobe PDF Document 686.63 KB ]

Norovirus Cleanup and Disinfection — Spanish [ Adobe PDF Document 683.04 KB ]

O

Outdoor Cooking Requirements [ Adobe PDF Document 79.72 KB ]

P

Pickling/Fermenting Guidance for Retail

Plan Review Guide and Application for Food Establishments [ Adobe PDF Document ]

Preventive Controls for Human Food [ Adobe PDF Document 279.47 KB ]

Process Authority List

Produce Safety Alliance

Produce Safety Final Rule

R

Reduced Oxygen Packaging Guidance for Raw, Frozen Seafood in Retail Operations [ Adobe PDF Document ]

Reduced Oxygen Packaging at Retail Guidance

Reduced Oxygen Packaging Requirements [ Adobe PDF Document 377.28 KB ]

S

Sauerkraut Fermenting at Retail

Seafood HACCP

Seafood HACCP (Florida Sea Grant)

Seafood HACCP Alliance

Seafood Network Information Center (Oregon State University)

Shell Egg Processor Requirements [ Adobe PDF Document 185.67 KB ]

Smoked Seafood Processing in Retail Establishments [ Adobe PDF Document ]

Specialty Bread Temperature Storage Guide [ Adobe PDF Document 57.68 KB ]

Special Processes and Food Safety [ Adobe PDF Document ]

Sprout Safety Alliance

Sushi Processing Guidance in Retail Operations [ Adobe PDF Document ]

T

Food Temperature Requirements [ Adobe PDF Document 1,016.30 KB ]

Thawing Foods [ Adobe PDF Document 619.20 KB ]

Time as Public Health Control Guidance [ Adobe PDF Document 87.56 KB ]

U

United States Department of Agriculture Contact Information  

W

Water Vending Machine Application [ Adobe PDF Document ]

Water Vending Machine Relocation Form [ Adobe PDF Document ]

Water Vending Machine Requirements [ Adobe PDF Document 258.79 KB ]

Wild Game for Retail Sale [ Adobe PDF Document 97.73 KB ]