Food Safety Educational Resources and Updates

Food Safety Stickers and Posters

Employee Health Handouts

HACCP/Variance Resources

A Retail HACCP plan is a systematic approach to identifying, evaluating, and controlling food safety hazards in retail food establishments such as grocery stores, supermarkets, and restaurants. A Retail HACCP plan review is the evaluation of a specialized process implemented by retail establishments to ensure the safety of the food products they handle and sell to consumers.

AFDO(Association of Food and Drug Officials) offers centralized review of Retail HACCP (Hazard Analysis and Critical Control Point) plans. This service is available to retail food establishments and to state, local, territorial, and tribal jurisdictions. Plans are reviewed according to the most current version of the FDA Model Food Code.

How it works

Access to HACCP AFDO Resources

For more information on HACCP, contact Lisa Morgan lisa.morgan@chathamcountync.gov 919.545.8309

Food Safety Notices and Recalls

June 19, 2025- FSIS has issued this recall for frozen chicken alfredo meals sold at Kroger and Walmart stores. These products are intended for direct consumer purchase and are unlikely to be found in food service establishments.

These products may be present in residential care facilities, daycares, or home freezers. Please review the FSIS recall site for label pictures and more information.

June 3, 2025- A tomato recall due to the risk of salmonella contamination has been designated as Class I by the US Food and Drug Administration. Class I is the agency’s highest warning level.

Please review the FDA recall site. Please check that the tomatoes at your establishment are not on the recall list.

If you have questions, reach out to your local food supplier.

Food Service Emergency Operational Guidance

The NC Environmental Health Section created these preparedness documents for local health departments to use in the event of weather related emergencies.

Food service establishments are encouraged to plan and be prepared in the event of an emergency. These guidance documents can be used in the preparedness planning.

Loss of Power

Severe Weather

Emergency Water Disruption

Any questions about planning for emergencies at the foodservice operation, please contact Lisa Morgan 919-545-8309 or lisa.morgan@chathamcountync.gov

Norovirus Educational Information

Norovirus cases are increasing in our community. Norovirus is the leading cause of foodborne illness outbreaks in the US. Please review the following resources to help prevent its spread:

Norovirus Fact Sheet for Food Handlers: https://www.cdc.gov/norovirus/media/pdfs/2024/04/Norovirus-Illness_Facts-for-Food-Handlers_3.20.24.pdf
Norovirus Informational Guide for Retail Food: https://www.fmi.org/docs/default-source/food-safety/norovirus-guide-2020_final.pdf

Prevention:

Food handlers must:
- Increase handwashing frequency using proper procedures.
- Avoid bare hand contact with food.
- Stay home if experiencing or caring for someone with Norovirus symptoms (abdominal cramping, nausea, vomiting, diarrhea). Per Chapter 2 of the NC Food Code and your Employee Health Policy, ill food handlers must be excluded and may return only after being symptom-free for 48 hours.
Check your sanitizer: Ensure it's EPA-approved to kill Norovirus (EPA List G).
Post visual reminders: Use provided posters (or request multiple languages) to encourage handwashing and no bare hand contact.

Contact your health inspector with any questions. Thank you for your commitment to community health and safety!

No Bare Hand Contact

Wash Your Hands

Guidance for Kitchen Managers

Educational Resources for Retail Food Establishments

Consumer Food Safety Resources

Recursos en español