Resources for Food Businesses
As you begin or maintain your food business it is important that you follow the information and processes outlined below:
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
New York State Food Labeling
Proper Use of Sanitary Gloves
Sushi Preparation Guidelines
Water Activity Values
Water Emergency Procedures
Infected Food Handler Guidelines
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
Safe Food Handling Practices to Prevent Foodborne Illnesses
Sanitary Regulations for Direct Marketing
Meat and Poultry Safety
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
- Basic GMPs
- Employee Training
This 1-2 hour course will give attendees a broad overview of what is needed to remain complaint
Sessions will be
Held on: May 18th, June 15th, July 18th, August 15th, September 6th, October 10th, November 8th & December 13th.
Held At: 55 Hanson Place, Brooklyn
The Center for Food Safety
The American Food Safety Institute
Integrated Food Safety Delivery System
HACCP, USDA, FDA: Training, Audits, Sanitation, Nutrition, Food Safety and Labeling
Food Safety Education Certification Program
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.
Approved Online Food Safety Education Program Providers:
State Food Safety Certification Program On-Line Edition and Tracking Service
Food Industry Alliance of New York State, Inc.
130 Washington Avenue
Albany, NY 12210
Contact: Maston Sansom
(Phone) 518-434-1900 ext 230
Program access at: www.fiany.com
Nelson Farms Training Institute at Morrisville State College
3261 Route 20
Cazenovia, NY 13035
Contact: Tom Usborne
(Phone) 315-684-6416 or 315-684-6442
National Association of Convenience Stores (NACS)
Paster Training, Inc.
25 Swinehart Rd
Gilbertsville, Pa 19525
Contact: Diane Kochinsky
(Phone) 610-970-1776 ext 133 (Fax) 484-415-0140
Ready Training Online Inc.
1595 South Mount Joy St, Suite 108
Elizabethtown, Pa 17022
Contact: Jeff Kahler
717-366-4253 (Fax) 866-626-8975
Retail Learning Institute for IGA Coca-Cola Institute
8745 W. Higgins Road, Suite 350
Chicago, IL 60631
Contact: Jason King
(Phone) 773-695-2611 (Fax) 773-693-9178
Approved Classroom Food Safety Education Providers:
Krasdale Foods, Inc. Food Safety Training Program
Administered by Alpha 1 Marketing Corporation
65 West Red Oak Lane
White Plains, NY 10604
(Phone) 914-694-2700 (Fax) 914-694-2469
For Class Information, call (914) 697-5361
Manufacturer & Business Association
2171 W 38th Street
Erie, PA 16508
Contact: Lisa DeFilippo, firstname.lastname@example.org
(Phone) 814-833-3200 or 800-815-2660
Public offerings as well as on-site classes are available throughout Western New York
National Restaurant Association
175 West Jackson Blvd, Suite 1500
Chicago, Il 60604
800-765-2122 ext 319
For New York classes contact:
Michael Pozit - 914-737-5232
Jeffrey Giesberg - 914-575-7509
New York Association of Service Stations & Repair Shops, Inc.
6 Walker Way
Albany, NY 12205
(Phone) 518-452-4367 (Fax) 518-452-1955
Food Marketing Institute
Administered by SafeMark and Natl. Registry of Food Safety Professionals
23245 Crystal Drive, Suite 800
Arlington, VA 22202-4801
Contact: Gwen Lee, Manager, Food Safety Programs
(Phone) 202-220-0661 (Fax) 202-220-0876
Retail Food Safety Training Admin.
1410 Newman Rd
Mt. Pleasant, WI 53406
Contact: Jayne Manders
Comprehensive Food Safety, LLC
768 Carver Ave
Westwood, NJ 07675
Contact: Maria Wuillamey
(Phone) 800-996-4402 (Fax) 201-503-9080
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