Food Protection Program

• Compliance and Enforcement Strategies Manual (PDF, 739 KB)
• Active and Ambient Cooling Calculator (XLSM, 25 KB)
• Cold Holding Assessment Checklist (PDF, 121 KB)
• Cold Holding Temperature Sticker (PDF, 24 KB)
• Emergency Guidance for Cold Holding (PDF, 209 KB)
• FDA Date Marking Guidance (PDF, 116 KB)
• Handwashing Procedures Sign (PDF, 146 KB)
• Hot Holding Temperature Sticker (PDF, 24 KB)
• How to Cool Food Properly (PDF, 366 KB)
• How to Pursue a Class I Misemeanor (DOCX, 17 KB)
• Illegal Food Vendor Violation Example (PDF, 622 KB)
• Intent vs. Immediate Suspension Scenarios (DOCX, 17 KB)
• Prevention of Cross Contamination (PDF, 125 KB)
• Reciprocity Questionnaire (DOCX, 25 KB)
• Refrigerator Storage (PDF, 100 KB)
• Reheating Temperature Sticker (PDF, 24 KB)
• Risk Control Plan Template (DOCX, 31 KB)
• Wash Your Hands (to Prevent Illness) Sign (PDF, 138 KB)

2023 Spring Regional Meeting

• Regional Meeting #1

2022 Fall Regional Meeting

• Regional FPB Meeting #2 Shareable Presentation
• Regional FPB Meeting #2 Institutions Only Shareable

2022 Spring Regional Meeting

• Regional FPB Meeting #1 Shareable Presentation
• Lodging where to mark 2-1-23
• Lodging Marking Instructions revised 4-30-23

2021 Fall Regional Meeting

• Day1 Chat Q&A
• Day2 Chat Q&A
• Day3 Chat Q&A
• Regional FPB Meeting Agenda
• Regional Meeting Presentation

2021 Spring Regional Meeting

• 2021 Regional Meeting #1
• Ecolab Presentation

2020 Fall Regional Meeting

• 2017 Food Code Adoption Process - 2600 Rule Revisions
• Program Issues
• QA Tutorial
• Test Strips

2020 Spring Regional Meeting

• Student Activities
• Student Handouts
• RBI Presentation

2019 September Regional Meeting

• Food Code Refresher Quiz (PDF, 922 KB)
• Quality Assurance (PDF, 1 MB)
• Cold Holding Discussion Strategies (PDF, 232 KB)
• Various Food Protection Topics (PDF, 1.7 MB)

2019 March Regional Meeting

• Meat Roasts and the Food Code (PDF, 1.7 MB)
• Cold Hold Assessment and Risk Control Plan Scenario (PDF, 740 KB)
• Cold Hold Enforcement (PDF, 263 KB)
• Quality Assurance: FY 19-20 Food Protection and Facilities Agreement Addenda (PDF, 620 KB)
• Food Protection Regional Meeting #1 Various Topics (PDF, 4.7 MB)
• Regional Meeting Questions and Answers (XLSX, 34 KB)

2018 Food Protection Regional Meeting #2

• Regional Meeting Introduction and Overview (PDF, 2.9 MB)
• Cold Hold Enforcement Strategies (PDF, 2 MB)
• Food Code Refresher (PDF, 219 KB)
• Enforcement Strategies and Emergency Enforcement (PDF, 614 KB)
• Tomatoes from Room Temperature (PDF, 19 KB)

Food Service Establishments

• Updated Definiton of Bar - Session Law 2023-129
• 12/12/19 - Oyster Shell Reuse Memo (PDF, 221 KB)
  • Oyster Shell Consumer Advisory Sign (PDF, 42 KB)
  • Oyster Shell Reuse Recommendations (PDF, 129 KB)
• Risk Categorization of Food Establishments (PDF, 456 KB)
• 08/31/12 Memo: Changes to North Carolina’s Food Protection Rules - Effective September 1, 2012 (PDF, 170 KB)
• 10/29/07 Memo Re: Reducing Water Use in Restaurants (PDF, 138 KB)
• Franchise Plan Review Position Statement (PDF, 246 KB)

Frozen Dessert Equipment MOA

• Frozen Dessert Dispensers Memorandum - 06/25/10 (PDF, 113 KB)
• Frozen Dessert Dispensers Memorandum of Agreement (PDF, 451 KB)

Mobile Food Units and Pushcarts

• 12/03/12 Memo: Mobile Food Unit Commissaries (PDF, 73 KB)

Schools

• 06/10/02 Memo Re: Food Brought Into Schools from Non-Commercial Sources (PDF, 17 KB)

Summer Food Service

• Summer Food Service Program Flow Chart Basic (PDF, 99 KB)
• Summer Food Service Program Flow Chart Advanced (PDF, 105 KB)

Temporary Food Establishments

• Food and Beverage Jurisdiction Chart (PDF, 149 KB)

Variance Approvals

• 07/23/20: McDonald's Shake and Sundae Dairy Mix (PDF, 193 KB)
• 03/20/20: Hungry Howie’s Pizza Sauce a non-TCS (PDF, 229 KB)
• 05/17/19: CostCo Pizza Sauce a non-TCS (PDF, 368 KB)
• 04/20/17: Marco's Pizza Sauce (PDF, 251 KB)
• 03/13/17: Pizza Hut Pizza Sauce (PDF, 245 KB)
• 03/10/17: Domino's Pizza Sauce (PDF, 258 KB)
• 03/10/17: Little Caesar's Pizza (PDF, 258 KB)
• 03/10/17: Papa John's Pizza Sauce (PDF, 282 KB)
• 02/14/17: Burger King (BK) Chili Sauce (PDF, 204 KB)
• 11/20/13: Waffle House (PDF, 290 KB)
• 03/21/11: Letter Re: Wendy's Restaurants Cheese at Room Temperature for up to 8 Hours (PDF, 184 KB)
• 09/29/09: Letter Re: McDonald's Cheese at Room Temperature-Update (PDF, 237 KB)
• 04/19/07: Letter Re: CKE Restaurants, Inc. Processed Pasteurized Cheese (PDF, 163 KB)
• 08/24/06: Letter Re: Hardee's Processed Pasteurized Cheese (PDF, 129 KB)
• 12/22/05: Memo Re: Focaccia Bread at Bloom and Food Lion (PDF, 134 KB)
  • Focaccia Approval Letter (PDF, 94 KB)
  • Focaccia Procedures (PDF, 125 KB)
• 01/28/05: Letter Re: Jack-In-The-Box Cheese (PDF, 90 KB)
• 12/04/98: Memo Re: McDonald's Cheese at Room Temperature (PDF, 6 KB)

• HACCP verification form (PDF, 540 KB)
• Variance or HACCP Chart (PDF, 114 KB)
• County Checklist for Variance Request (DOCX, 102 KB)
• 05/24/13: Variance Compliance (PDF, 344 KB)
• Guidance for Requesting a Variance (PDF, 62 KB)
• Request for Variance (PDF, 96 KB)
• 2-compartment sink manual warewashing – SPRAY SANITIZER SOP (PDF, 111 KB)
• 2-compartment sink manual warewashing – RINSE/REFILL 2ND COMPARTMENT SOP (PDF, 75 KB)
• 2-compartment sink manual warewashing – RINSE BETWEEN/SANITIZE IN 2ND COMPARTMENT SOP (PDF, 74 KB)
• Variance Decision Tree (PDF, 74 KB)