Food Service Rules and Documents
Food Service Rules and Regulations (511-6-1) Effective 11/1/2015
* Revised 9/17/18 to add a provision for “pop-up” restaurants and 10/21/18 to reflect changes in catering operations to accommodate the motion picture industry.
Manuals:
Design, Installation and Construction
Foodborne Illness Investigation
Interpretation (Public Health Reasons) (updated 9/11/2019)
Permit/Variance Applications:
Regular Food Service Establishment Application
Extended Food Service Application
Mobile Food Service Application and Documents
Temporary Food Service Organizer Application
Temporary Food Service Vendor Application
Variance & Waiver Info - Variance Application (download to fill out electronically)
Employee Health Information:
FDA Employee Health and Personal Hygiene Handbook
Norovirus:
Facts for Foodhandlers and General Public
Prevention: English - Spanish
EPA Approved Disinfectants
Employee Health - Red Book (Chinese and Spanish)
Employee Illness - Quick Decision Guide (Non-HSP)
Employee Illness - Quick Decision Guide (HSP)
Employee Illness Interview
Employee Medical Clearance Forms
Employee Medical Referral
Employee Health Information
Employee Reporting Agreement
Food & Water Illness Complaint
Vomiting/Diarrhea Clean-up Poster
Note: Any equipment used for clean-up of vomit/diarrhea must be discarded.
Menu Labeling Requirements (FDA Links):
Declaring Calories
Education for Industry, Regulatory, and General Public
Factsheet for Industry
"Pop-Up" Food Service Operations:
Pop-up FAQs
Pop-up Facilitator Application
Additional Documents:
Code of Conduct
Code of Georgia Annotated
Conducting Risk-based Inspections
Educational Inspection Check-List
Foodborne Illness Inv Procedure
Food Safety-Role of EHS
Inspection Marking Instructions
Specialty Foods
Temperature Summary Chart