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CFP e-Newsletters
Spring 2020 e-Newsletter
Winter 2019 e-Newsletter
Fall 2019 e-Newsletter
Regulations
Processors
Meat and Poultry Hazards and Control Guide
21 CFR 113: Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers
21 CFR 114: Acidified Foods
21 CFR 117: Current Good Manufacturing Practices and Hazard Analysis and Risk-Based Preventive Controls for Human Food
21 CFR 123: Fish and Fishery Products
21 CFR 129: Processing and Bottling of Bottled Drinking Water
21 CFR 120: Hazard Analysis and Critical Control Points Juice HACCP
Pasteurized Milk Ordinance – 2019 Revision
Retail
Rhode Island Food Code
2017 FDA Food Code
(adopted by reference within the
Rhode Island Food Code
)
Certified Food Safety Manager
Growers
FSMA Produce Safety Rule
RI Good Agricultural Practices (RIGAP)
https://web.uri.edu/foodsafety/