Medium
Medium
Regulatory Code
- North Dakota Food Code: A Guide for Food Handlers
- North Dakota Food Code (NDAC 33-33-04.1) - Effective January 1, 2018
- FDA 2013 Model Food Code (Click the link “Download Food Code 2013” and the link “Download Food Code 2013 Supplement” for a complete copy of the FDA 2013 Model Food Code)
- MEMO: North Dakota Food Code Changes and Hand Out - Effective January 1, 2018
- North Dakota Century Code (NDCC 23-09) Pertaining to Food Establishments
- NDCC 19-02.1 North Dakota Food, Drug, and Cosmetic Act
Hazard Analysis Critical Control Point (HACCP)
- Hazard Analysis for Human Food - Guidance for Industry
- Fillable HACCP Plan
- Example HACCP Plans:
- BBQ Sauce
- BBQ Sauce - Thermal Processing
- Beef Strips
- Jam and Jelly
- Jam and Jelly - Thermal Processing
- Pickles
- Pickles - Thermal Processing
- Pickled Eggs
- Raw Ground Meat Reduced Oxygen Packaging
- Raw Whole Muscle Intact Meat Reduced Oxygen Packaging
- Ready to Eat Reduced Oxygen Packaging
- Salsa
- Salsa - Thermal Processing
- Smoking and Curing
- Sushi Rice Acidification
Additional Information
- Food Employee Food Safety Training
- Clean-Up and Disinfection for Diarrheal and Vomiting Events (8.5x11 poster, black and white)
- Clean-Up and Disinfection for Diarrheal and Vomiting Events (8.5x11 poster, color)
- Service Animals
- Labeling Requirements
- Illness in Food Service - Responsibilities of the Person in Charge (Video)
- Handwashing Poster
- Manual Dishwashing Procedures Poster