Food Guidance Documents

Guides | Administration | Local Ordinances related to Food Safety | Equipment | Food

Food and General Environmental Health Fees

Establishment Fees (PIM #11-01)


Guide to Employee Health in Food Establishments– Updated February 2017
Industrial Hemp for Human Consumption– Updated April 2022



Condemnation and Impoundment of Food (ENV-420)

Foodservice Enforcement Procedures (PIM #96-02)
Handling Milk and Dairy Product Complaints (PIM #97-03)
Revalidation of Restaurant Permits (PIM #95-06)


Exempt Organizations Participating at Fairs and Festivals
Interpretation – Members of Exempt Organizations (PIM #03-01)

Inspection Processes:

Local Ordinances related to Food Safety


Re-use of Plastic Pickle Buckets (PIM #06-02)


Approved Water Supplies (PIM #98-02)
Butter Blend – A Potentially Hazardous Food
Can a food establishment purchase shellfish shucked or unshucked from a retail seafood market?
Cut Tomatoes as PHF (PIM #06-03)
Guidance for Processing Sushi in Retail Operations
Guide to Can Defects
Hazard Analysis Critical Control Point (HACCP) Guidelines (PIM #97-01)
Is cheese from which mold has been removed considered sound and safe for human consumption?
Reduced Oxygen Packaging (ROP) for Cook-Chill and Sous-Vide Processing Without a Variance (PIM #07-02)
Venison Donated to Charitable Food Establishments
Guidance on Recognition and Treatment of Anaphylaxis in Restaurants