Andrew M. Cuomo, Governor | Richard A. Ball, Commissioner

Resources for Food Businesses


Step 1 - License - Licenses should be filed prior to start up and renewed at the frequency on the application form. Provide link to 'Start my food business section'.

Step 2 - Processes - Having a cleaning, sanitation, maintenance, cross-contamination and pest control programs in place will ensure your business is compliant with the Food Safety rules. See 'Industry Information' for helpful links below.

Step 3 - Training - Ensuring your employees are trained, are hygienic/clean and disease free while working is vital to the success of your business. See training section below.

Step 4 - Posters - Hanging posters that remind your employees of the food safety rules is very helpful. See posters section below.

Industry Information

New York State Food Labeling

Proper Use of Sanitary Gloves

Sanitizing Solutions

Sushi Preparation Guidelines

Water Activity Values

Water Emergency Procedures

Infected Food Handler Guidelines

Shell Eggs

Fish Processing and Smoking Establishments

Equipment Washing and Handwashing Requirements

Advantages and Disadvantages of Various Sanitizers

Guidelines for Reduced Oxygen Packaging

Acidity/ Alkalinity (pH) Values of Various Foods

Ice Chests and Ice Machines

Home Processors

Safe Food Handling Practices to Prevent Foodborne Illnesses

Sanitary Regulations for Direct Marketing

Meat and Poultry Safety

Food Recalls

Available Circulars (Food Safety Rules and Regulations)


Why is food safety training important?

The U.S. Center for Disease Control estimates 48 million people get sick, 128,000 are hospitalized and 3,000 die from food borne illnesses each year. Many of these illnesses can be prevented through food safety training and education.

Who is responsible?

The food industry, Federal/State/Local food safety agencies, academia and consumers all share the responsibility for a safe food supply.

How does food safety training benefit my food business?

  • Training helps to prevent your customers from becoming ill from consuming food sold by your business.
  • Training helps to protect your business from the negative impacts associated with a link to a food borne illness outbreak, or insanitary conditions. Negative impacts may include legal actions, news reports and/or loss of customers,
  • Training provides you and your workers with up to date information on food laws and regulations that will assist you in passing regulatory inspections.
  • A clean food establishment is an essential part of maintaining high customer satisfaction and loyalty.

Food Safety Outreach Training Series
Designed to aid new processors to understand the:

  • New York Food Licensing requirements - Click here to download the 'Guide to your 20C New York State Food Processing License'
  • New York State Jurisdiction table - Click here to download the 'NYS Jurisdiction Table' to understand which New York entity regulates your business
  • Basic Good Manufacturing Practices (GMPs) - Click here to download the 'Basic GMPs for Small Food Processors'
  • Labeling - Click here to download NYS Food Labeling Guidance
  • Label Exercise - Click here to download a Label Exercise to 'test your label knowledge'
  • Employee Training

This 1-2 hour course will give attendees a broad overview of what is needed to remain complaint

Sessions will be held as follows:
Date Held: July 18th, August 15th, September 19th, October 17th, November 21st, December 12th
Held At: 55 Hanson Place, Brooklyn
Time: 1pm-2.30pm

To register for any of these classes please click on the link below:

HACCP, USDA, FDA: Training, Audits, Sanitation, Nutrition, Food Safety and Labeling

Food Safety Education Certification Program (PDF)

Article 20-C of the New York Agriculture & Markets Law was recently amended to establish a food safety education certification requirement for certain retail food stores which prepare food on the premises.

The amendments would require, with certain exceptions for small establishments, that every retail food store that applies for a food processing establishment license furnish evidence that an individual from within the store has been recognized as having completed an approved food safety education program. The license application will be required to be accompanied by documentation which demonstrates that this food safety education requirement has been met. In most cases this documentation will be a certificate indicating an individual in a position of management or control has attended an approved course. A failure to comply with the education requirements would result in the denial of the food processing license.

This requirement does not apply to a food store that has as its only full time employees the owner or the parent, spouse or child of the owner, or in addition not more than two full time employees. It would also not apply to a food store that has annual gross sales in the previous calendar year of less than $3,000,000, unless the food store is part of a network of subsidiaries, affiliates or other member stores, under direct or indirect control, which, as a group, had annual gross sales of the previous calendar year of $3,000,000 or more.

The Center for Food Safety

The American Food Safety Institute

Integrated Food Safety Delivery System

Center for Food Safety & Applied Nutrition

Common Foodborne Diseases


Adding posters/postings around your facility will help your employees remember and reinforce the rules surrounding food safety!!

Safe Food Handling: What You Need to Know

Buy/Store/Serve Safe Foods

Keep Food Safe - Check Your Steps

Charts - Food Safety at a Glance

Foodborne Illnesses - Need to Know