Certified Food Manager Program
Food Handler Program
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These Regulatory Clarifications preempt any previous clarification/guidance/policy letters on this subject and remain in effect until superseded in writing by the Public Sanitation and Retail Food Safety Unit. Attributed use or reproduction of this information is freely granted.
No. 1: Hot Water at Vegetable Prep Sinks - 23-13187
No. 2: Mobile Shrimp Vendors - E23-13188
No. 3: Sprouting Seeds - E23-13189
No. 4: Storage of Sanitizing Solution Buckets - E23-13190
No. 5: Food Employee Infected with Hepatitis C Virus - E23-13191
No. 6: Retail Requirements for Individual Quick Frozen (IQF) Oysters - E23-13192
No. 7: Wooden Skewers as Single-Service Articles - E23-13193
No. 8: Restriction of a Food Employee with Lesions - E23-13194
No. 9: Selling Yard Eggs at a Farmers Market - E23-13195
No. 10: Demonstration of Knowledge - E23-13196
No. 11: Competency of Inspectors - E23-13197
No. 12: Bare Hand Contact with Ready-to-Eat Foods - E23-13198
No. 14: Service Animals in a Retail Food Establishment - E23-13251
No. 15: Requirements for Service (Mop) Sinks
No. 16: HIV and Food Employees
No. 17: Children's Beverage Stands Updated 09/19/2019
No. 18: Certified Food Manager Requirements for Farmer's Markets
No. 19: Hair Restraints - E23-14843
No. 20: Selling Non-Chicken Eggs to a Retail Food Establishment
TFER 101 Industry Presentation - Broken down by Sub-chapter (2015)