Handwashing Posters
We recently redesigned the handwashing posters! Two sizes — in both and full color and grayscale — are available for you to print.
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Search the table below for free food safety resources or download food safety log sheet templates.
Can't find the topic you need? Call the Food & Lodging Program at 802-863-7221.
| Title | Description |
|---|---|
| Sanitation Guide for Food Establishment Employees | Printable, quick-reference guide on the basics of sanitation for food handlers |
| FoodSafety.gov | This helpful website from the U.S. Department of Health and Human Services focuses on food safety and provides updates regarding food recalls and alerts. It also includes printable food safety information charts by food item or by food events. |
| Handwashing Poster | Printable handwashing sign in two sizes in both color and grayscale |
| Bedbugs and Lodging Establishments | This guide to bed bug identification, control and prevention helps lodging establishments plan for and respond to bed bug infestations. |
| Poultry Inspection Exemption | Vermont law allows licensed restaurants to serve uninspected poultry under certain conditions. Know the requirements and submit the necessary paperwork prior to serving uninspected poultry. |
| Food Processing Authorities | Search a list of food processing authorities provided by the Association of Food & Drug Officials (AFDO) |
| Boil Water Notice Guidance for Food Establishments | Guidelines outlining temporary methods that must be followed in order to continue food service operations when a Boil Water Notice is issued |
| Farmers Market Food Safety: Selling Prepared Foods and Baked Goods | Part of the University of Vermont Extension fact sheet series on Food Safety for Farmers Market Vendors |
| Farmers Market Food Safety: General Food Safety Practices, Providing Samples, Selling Fresh Produce | Part of the University of Vermont Extension fact sheet series on Food Safety for Farmers Market Vendors |
| Foodborne Illness | The Centers for Disease Control and Prevention offers guidance on foodborne germs and illnesses including general “food poisoning” information, tracking outbreaks, diagnosis and treatment, and prevention. |
| Food Allergy Awareness and Education | This nonprofit organization provides information on managing food allergies, programs for advocacy, and research. This website includes allergen control resources for parents, restaurants and food manufacturers. |
| Service Animals in Food Service Establishments | The Americans with Disabilities Act provides guidance on service animals in food establishments. |
| Service Animals in Food Service Establishments: Frequently Asked Questions | Read for more details about service animals and the Americans with Disabilities Act. |
| Universal Recycling Law & Food Donation Resources | Read up on Act 148: Vermont’s Universal Recycling Law to see how food service establishments are affected by the new law. |
| Food Donation Guidance | Extra food can be donated to food rescue agencies or organizations only if it was handled properly and not previously served. Follow these guidelines when creating a program to donate food. |
| Food Sharing Tables | Guidance for schools using Food Sharing Tables to reduce the amount of wasted food and encourage the consumption of food served at schools |
| Retail Food Employees Training Resources | Educational materials in multiple languages for retail food employees |
| Guide to Opening a Food or Lodging Establishment | This guide helps you determine which license(s) you need and lists other state and local agencies you should contact when opening a food or lodging establishment. |
| Health Regulations for Food Service Establishments | Current regulations for all restaurants, caterers, mobile units, push carts and other retail food establishments |
| Licensed Lodging Establishment Rule | Current regulations for lodging facilities and camps |
| Good Manufacturing Practices for Food | Current regulations for food processors, except for those products under the oversight of the Vermont Agency of Agriculture, Food and Markets |
| Shellfish Sanitation Rule | Current regulations for establishments processing and distributing molluscan shellfish |
| Consumer Advisory Sign | Sample sign to warn of the potential health risks from eating raw or undercooked foods |
| Labeling for Food Producers and Processors | UVM fact sheet for clarifying label requirements on food products commonly sold in Vermont |
| Electrical (Power) Outage Guidance | Guidance for food establishments on what to do when there is a power outage |
| Stool Samples | Video on how to provide a stool sample as part of a public health investigation into a food-borne illness |
| Handwash Station for Temporary Food Stands | How to set up a handwash station for use at temporary food service events |
| Facility Requirements for Retail Food Establishments | Use this guide to prepare for an opening retail food inspection. |
| License Exemption for Home Bakers and Home Food Processors | Instructions and form for filing for a license exemption. |
| Guide to Opening a Home-Based Food Business | This guide explains the requirements and restrictions for opening a food business from your home kitchen. |
| Self-Serve Food Safety Guidance | Follow these guidelines to help reduce food safety risks at self-serve operations like buffets and salad bars. |
| When You're Healthy, We're All Healthy: How Food Workers Can Stop Foodborne Illness | Video for food establishments to share with food workers about how to keep illnesses from spreading |
| Chicken Liver -- Resources for Illness Prevention | Find information from the USDA on food safety risks and outbreaks associated with chicken livers, and guidance for industry and consumers. |
| Cook Chicken Liver Like It's Chicken (It Is) | Proper cooking to prevent illness: an infographic for chefs, cooks and caterers. |
| Guidance to Establishments Re-Opening After Flooding | Follow these steps after your facility or food stock is damaged due to flooding or power outages. |
| Correction Plan Template | Template for submitting a correction plan when violations are observed on inspections. |
| Specialized Processing Methods | Requirements and application for using Specialized Processing Methods like smoking and curing, reduced oxygen packaging, and acidification. |
| HACCP Plan Templates | Use these templates to help develop your HACCP Plan. |
| Abatement Order Statement of Procedural Rights | This document describes the process for appealing an abatement order issued by the Health Department. |
Handwashing Posters
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