{"id":1544,"date":"2026-08-19T12:58:26","date_gmt":"2026-08-19T16:58:26","guid":{"rendered":"https:\/\/www.vdh.virginia.gov\/hampton-peninsula\/?page_id=1544"},"modified":"2026-08-19T15:30:15","modified_gmt":"2026-08-19T19:30:15","slug":"resources-for-foodservice-operators","status":"publish","type":"page","link":"https:\/\/www.vdh.virginia.gov\/hampton-peninsula\/resources-for-foodservice-operators\/","title":{"rendered":"Resources for Foodservice Operators"},"content":{"rendered":"<h3><strong>Active Managerial Control:<\/strong><\/h3>\n<ul>\n<li><strong><a href=\"https:\/\/www.vdh.virginia.gov\/hampton-peninsula\/active-managerial-control-toolkit\/\">Active Managerial Control Toolbox<\/a><\/strong><\/li>\n<\/ul>\n<h3><strong>Allergen Awareness:<\/strong><\/h3>\n<ul>\n<li><a href=\"https:\/\/www.vdh.virginia.gov\/environmental-health\/food-safety-in-virginia\/food-allergens\/\"><strong><u>Food Allergen Aw<\/u><\/strong><\/a><a href=\"https:\/\/www.vdh.virginia.gov\/environmental-health\/food-safety-in-virginia\/food-allergens\/\"><strong><u>areness for Virginia Food Establishments<\/u><\/strong><\/a><\/li>\n<li><a href=\"https:\/\/drive.google.com\/file\/d\/1nzbLl-q9HJqgLnG2ry2YVxqMEWZHpeqV\/view\"><strong>CFP Allergen Notifications Guidelines:\u00a0 A Guidance for Industry\u00a0<\/strong><\/a><strong>\u2013<\/strong>This document provides food operators with current industry best practices for notifying consumers of major food allergens present in menu items and food that is unpackaged.<\/li>\n<\/ul>\n<h3><strong>Boil Water Advisory:<\/strong><\/h3>\n<ul>\n<li><a href=\"https:\/\/www.vdh.virginia.gov\/content\/uploads\/sites\/14\/2025\/02\/Procedures-for-Food-Establishments.pdf\"><strong>Guidelines for Food Establishments Under a Boil Water Advisory<\/strong><\/a><\/li>\n<\/ul>\n<h3><strong>Commissary and Incubator Kitchens:<\/strong><\/h3>\n<ul>\n<li><a href=\"https:\/\/www.vdh.virginia.gov\/content\/uploads\/sites\/196\/2024\/04\/Guidelines.Shared.Incubatyor.Kitchens.acc_updated_2017-1.pdf\"><strong>AFDO Guidelines for Incubator Kitchens<\/strong><\/a><\/li>\n<\/ul>\n<h3><strong>Current Foodborne Outbreaks and Recalls:<\/strong><\/h3>\n<ul>\n<li><a href=\"https:\/\/www.foodsafety.gov\/recalls-and-outbreaks\"><strong>Food Recalls and Foodborne Illness Outbreaks<\/strong><\/a><\/li>\n<li><a href=\"https:\/\/www.fsis.usda.gov\/recalls\"><strong>USDA Recalls &amp; Public Health Alerts<\/strong><\/a><\/li>\n<\/ul>\n<h3><strong>Digitizing Food Safety Management:<\/strong><\/h3>\n<ul>\n<li><a href=\"https:\/\/drive.google.com\/file\/d\/1mycgA2O7tWIe_btk9CAK2b3WBnbtxhe7\/view\"><strong><u>CFP General Best Practice Guidance for Food Establishments for Implementing Digital Food Safety Management Systems<\/u><\/strong><\/a><strong>.\u00a0\u00a0<\/strong>This document provides guidance for implementing a digital food safety management system to generate data to prove compliance, demonstrate food safety practices are being followed, and reduce risk factors in the facility.\u00a0<strong>\u00a0<\/strong><\/li>\n<\/ul>\n<h3><strong>Emergency Response and Action Plan:<\/strong><\/h3>\n<ul>\n<li><a href=\"https:\/\/drive.google.com\/file\/d\/1mqgphPF28U6cxFIRKxlNsRip-YEGo0RX\/view\"><strong><u>CFP Emergency Action Plan for Retail Food Establishments<\/u><\/strong>\u00a0<\/a><strong><u>\u00a0<\/u><\/strong><\/li>\n<li><a href=\"https:\/\/www.foodsafety.gov\/food-safety-charts\/food-safety-during-power-outage\"><strong>Food Safety During Power Outage<\/strong><\/a><\/li>\n<li><a href=\"https:\/\/www.vdh.virginia.gov\/environmental-health\/food-safety-in-virginia\/emergencies\/\"><strong>VDH \u2013 Food Safety During Disasters and Climate Emergencies\u00a0<\/strong><\/a><\/li>\n<\/ul>\n<h3><strong>Employee Education and Management:<\/strong><\/h3>\n<ul>\n<li><strong><a href=\"https:\/\/www.fda.gov\/food\/retail-food-industryregulatory-assistance-training\/retail-food-protection-industry-educational-materials\">FDA Educational posters\/materials for employees in multiple languages<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.vdh.virginia.gov\/content\/uploads\/sites\/196\/LocalManCertCourses.3.4.26.pdf\">Local Foodservice Manager Certification Courses<\/a><\/strong><\/li>\n<\/ul>\n<h3><strong>Employee Health:<\/strong><\/h3>\n<ul>\n<li><strong><a href=\"https:\/\/www.vdh.virginia.gov\/content\/uploads\/sites\/196\/2024\/05\/can-restaurant-managers-talk-with-sick-workers-p.pdf\">Can Restaurant Managers Talk to Sick Employees?<\/a><\/strong><\/li>\n<li><a href=\"https:\/\/www.vdh.virginia.gov\/content\/uploads\/sites\/196\/2024\/09\/EmployeeHealthReporingForms.FDACode.22.pdf\"><strong>FDA Employee Health Reporting Forms<\/strong><\/a><\/li>\n<li><a href=\"https:\/\/www.fda.gov\/food\/retail-food-protection\/fda-employee-health-policy-tool\"><strong><u>FDA Employee Health Toolkit<\/u><\/strong><\/a><\/li>\n<li>FDA \u2013 Vomit and Diarrhea Event Response Resources\n<ul>\n<li><strong><a href=\"https:\/\/www.vdh.virginia.gov\/content\/uploads\/sites\/20\/2022\/03\/V-D-Clean-Up-2021-8x11-1.pdf\">Guidance for Cleanup of Vomiting and Diarrheal Events (English)<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.vdh.virginia.gov\/content\/uploads\/sites\/20\/2022\/03\/VD-Cleanup-Chinese-VFPTF.pdf\">Guidance for Cleanup of Vomiting and Diarrheal Events (Chinese)<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.vdh.virginia.gov\/content\/uploads\/sites\/20\/2022\/03\/VD-Cleanup-Spanish-VFPTF.pdf\">Guidance for Cleanup of Vomiting and Diarrheal Events (Spanish)<\/a><\/strong><\/li>\n<\/ul>\n<\/li>\n<li><strong><a href=\"https:\/\/www.vdh.virginia.gov\/content\/uploads\/sites\/20\/2022\/03\/Norovirus-Facts-for-Food-Handlers.pdf\">Norovirus for Food Handlers Poster<\/a><\/strong><\/li>\n<\/ul>\n<h3><strong>Food Shelf-Life Guide:<\/strong><\/h3>\n<ul>\n<li><strong>FoodKeeper App \u2013\u00a0<\/strong>The FoodKeeper is a shelf life guide indexed by name of food product.\u00a0 This will help you determine how long you can store food products\u00a0 to ensure quality, freshness, and safety.\u00a0 By following this guide, you will be able to keep items fresh longer than if they were not stored properly. It was developed by the USDA\u2019s Food Safety and Inspection Service, with Cornell University and the Food Marketing Institute. It is also available as a mobile application for\u00a0<u><a id=\"OWAdfe26552-5f18-4832-1946-80c0d827abec\" class=\"x_OWAAutoLink\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=gov.usda.fsis.foodkeeper2&amp;hl=en\" target=\"_blank\" rel=\"noopener noreferrer\" data-auth=\"NotApplicable\" data-linkindex=\"1\">Android<\/a><\/u>\u00a0and\u00a0<u><a id=\"OWAdd069754-d7ab-32d3-869c-2a0d9dcb514e\" class=\"x_OWAAutoLink\" href=\"https:\/\/itunes.apple.com\/us\/app\/usda-foodkeeper\/id978186100?mt=8\" target=\"_blank\" rel=\"noopener noreferrer\" data-auth=\"NotApplicable\" data-linkindex=\"2\">Apple<\/a><\/u>\u00a0devices.<\/li>\n<\/ul>\n<h3><strong>Regulations:<\/strong><\/h3>\n<ul>\n<li><a href=\"https:\/\/law.lis.virginia.gov\/admincode\/title12\/agency5\/chapter421\/\"><strong>Virginia Foodservice Regulations<\/strong><\/a><\/li>\n<\/ul>\n<h3>Safe Shellfish:<\/h3>\n<ul>\n<li><a href=\"https:\/\/www.vdh.virginia.gov\/hampton-peninsula\/safe-shellfish-harvesting\/\">Safe Shellfish Harvesting<\/a><\/li>\n<\/ul>\n<h3><strong>Specialized Food Processes:<\/strong><\/h3>\n<ul>\n<li><strong><u><a href=\"https:\/\/www.afdo.org\/publications\/specialized-process-templates\/\">AFDO Specialized Processes:\u00a0 Guidance for Developing HACCP Plans \u2013 Downloadable Templates and Examples<\/a>.<\/u><\/strong><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Active Managerial Control: Active Managerial Control Toolbox Allergen Awareness: Food Allergen Awareness for Virginia Food Establishments CFP Allergen Notifications Guidelines:\u00a0 A Guidance for Industry\u00a0\u2013This document provides food operators with current industry best practices for notifying consumers of major food allergens present in menu items and food that is unpackaged. Boil Water Advisory: Guidelines for Food [&hellip;]<\/p>\n","protected":false},"author":339,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"tags":[],"class_list":["post-1544","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Resources for Foodservice Operators - Hampton &amp; Peninsula Health Districts<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vdh.virginia.gov\/hampton-peninsula\/resources-for-foodservice-operators\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Resources for Foodservice Operators - Hampton &amp; Peninsula Health Districts\" \/>\n<meta property=\"og:description\" content=\"Active Managerial Control: Active Managerial Control Toolbox Allergen Awareness: Food Allergen Awareness for Virginia Food Establishments CFP Allergen Notifications Guidelines:\u00a0 A Guidance for Industry\u00a0\u2013This document provides food operators with current industry best practices for notifying consumers of major food allergens present in menu items and food that is unpackaged. 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