Guidance & Resources for Food Service Operators
The New York State Department of Health has developed guidance for food service operators on various topics, including safe food handling, preparation and storage.
Food Handling, Preparation and Storage
- Food Defense Strategies - A Self-Assessment Guide for Food Service Operators
- Restaurant Food Security: Preventive Measures for Food Service Operators
- How to Prevent Food Tampering
- Hand Washing & Glove Use for Food Workers (Questions and Answers)
- Use of Hands in Preparation of Ready-to-Eat Foods
- Employee Hand Washing Sticker also available in Spanish, Chinese (PDF, 841KB)
- Cooling and Reheating of Potentially Hazardous Foods
- Safe Storage and Preparation of Eggs & Foods Made With Eggs
Emergencies and Natural Disasters
- Regulations & Permit Requirements - Permits are issued by the county or city health department or State District Office responsible for the area where the food service establishment is located. Contact information can be found by using the Department's interactive map.
- Dogs Allowed in Outdoor Dining Areas (Sign, PDF, 30KB)
- Latex Allergy
- A Guide for Restaurants and Bars to New York State's Clean Indoor Air Act
- Cardiopulmonary Resuscitation (CPR) Equipment Required in Restaurants, Bars, Theaters and Health Clubs
- Availability of CPR Equipment - Public Notice Sign (Sign, PDF, 629 KB)
- First Aid for Choking (Poster, PDF, 6MB)
- Complaints - All foodborne illness complaints are investigated by local health departments. Contact information can be found by using the Department's interactive map.