Food Safety

Retail Program Standards Symposium

The Retail Program Standards Symposium Presented by the NEHA-FDA RFFM in collaboration with the Conference for Food Protection was established to provide support and education for retail food safety jurisdictions at state, local, tribal, and territorial (SLTT) levels, whether just beginning with the Voluntary National Retail Food Regulatory Program Standards (VNRFRPS) or maintaining conformance.

Vegetable Lactic Acid Fermentations Under the Food and Drug Administration Model Food Code: Risk Analysis and Safe Processing Guidance


Fermented foods have become a part of our cultural heritage and chefs and retailers seek to offer these tasty foods to their customers. Fermenting foods at the retail food service level, however, is considered a special process under the Food and Drug Administration model Food Code and requires a food safety plan. This special report was developed to assist both operators and regulators in preparing or reviewing a food safety plan for vegetable fermentation, including pickles, sauerkraut, kimchi, and fermented vegetable juices.