Knowledge Base: Food Safety Tools, resources and thought leadership in regional food

Food Safety

Access information about regulating agencies, and research and guidance on food safety best practices.

Regulating Agencies

    National

    • State Departments of Health Locator

      Departments of health in each state provide food safety certificates, permits and licensing or registration-related services. Use this website to link you directly to the website of your state department of health.

    California

    Idaho

    Montana

      Oregon

      Washington

      Research & Guidance

        Best Practices

        • Food Industry Guidance

          The USDA and FDA provide guidance to the food industry to comply with food safety standards and legislation. Topics include guidance to protect consumers from misbranded meat, poultry, and egg products, food safety information for small and very small federal- and state-inspected establishment owners and operators, and more.

        • Food Safety and Inspection for Small and Very Small Food Processing Plants

          Small and very small plant owners and operators can use this page to find information about the Food Safety and Inspection Service policies, technical assistance, and answers to common questions from plants across the country.

        • Good Agricultural Practices (GAPs)

          Good Agricultural Practices (GAPs) exist to ensure safety and quality of produce in the food chain, capture new market advantages by modifying supply chain governance, improve natural resources use, improve workers health and working conditions, and/or create new market opportunities for farmers and exporters in developing countries. Use this website as a reference tool for implementing practices and/or outcomes that are environmentally sustainable and socially acceptable.

        • Hazard Analysis & Critical Control Points (HACCP)

          HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Becoming a HACCP certified producer adds value to your business, and keeps your product safe.

        Resources

        • Food Safety Clearinghouse

          The Council to Improve Foodborne Outbreak Response is an online database offering food safety resources developed by state and local health departments, laboratories, academic institutions, non-governmental organizations, and governmental agencies. Use this resource to find planning guidance and stories from the field on food safety.

        • Food Safety FAQs

          The National Good Food Network supplies a comprehensive database of frequently asked questions about food safety, including FDA laws, GAPs, USDA Inspection Services, and current food safety bills.