Operating a Restaurant
The Health Department provides guidance to restaurant operators to help them follow A-grade food safety practices and reduce fines and violations.
- New Guidance: Adulterated Foods: What Food Service Operators Need to Know (PDF)
Other Languages: Español | Русский | 简体中文 | 繁體中文 | Kreyòl ayisyen | 한국어 | বাংলা | Italiano | Polski | ײִדיש | العربية | Français | اردو - Dog and Cat "Cafes" (PDF)
Other Languages: Español | Русский | 简体中文 | 繁體中文 | Kreyòl ayisyen | 한국어 | বাংলা | Italiano | Polski | ײִדיש | العربية | Français | اردو - Restrictions on the Distribution of Plastic Straws, Splash Sticks, and Stirrers
- Commercial Organics Requirements
- Children’s Meals: What Food Service Operators Need to Know (PDF)
Other Languages: Español | Русский | 简体中文 | 繁體中文 | Kreyòl ayisyen | 한국어 | বাংলা | Italiano | Polski | ײִדיש | العربية | Français | اردو - Thermometer Calibration Guide (PDF)
Other Languages: Español | 中文 | 简化字 | বাংলা | العربية | Türk - Food Service Establishments: Inspection Cycle and Letter Grading (PDF)
- Protect the Hearing of Staff and Customers in Your Restaurant or Bar (PDF)
- Practicing A-Grade Food Safety (PDF)
Other Languages: Español | 繁體中文 | 한국어 - Monitoring Food by Time as a Public Health Control (PDF)
Other Languages: Español | 繁體中文 | 한국어 - Written Consumer Advisory Rule: Serving Raw or Undercooked Food (PDF)
Other Languages: Español | 繁體中文 | 한국어 | Русский | العربية | Kreyòl ayisyen | اردو | বাংলা - NYC Health Academy Food Protection Training Manual
- Dining with Dogs in Restaurants (PDF)
Other Languages: العربية | বাংলা | 中文 | 简体中文 | ελληνικά | 한국어 | Русский | Español
| ااردو | Kreyòl ayisyen - Learn more about food safety
Pest Prevention
- How to Reduce Pests When Offering Outdoor Dining (PDF, September 22)
Other Languages: Español | Русский | 简体中文 | 繁體中文 | Kreyòl ayisyen | 한국어 | বাংলা | Italiano | Polski | ײִדיש | العربية | Français | اردو - Best Practices for Pest Proofing Food Service Establishments (PDF)
Other Languages: Español | 繁體中文 | 简体中文 | বাংলা | العربية - Integrated Pest Management (IPM) Model Scope of Services (PDF)
- Selecting and Working with a Pest Management Professional (PDF)
- Find a New York State licensed pest management specialist
Sodium and Calorie Labeling
- Calorie Labeling Guidance for Food Service Establishments (PDF)
Other Languages: Español | বাংলা | 中文 | 简化字 - For calorie labeling guidance for chain food retailers, visit the Department of Consumer Affairs’ website and search “Calorie Labeling.”
- Sodium Warning Rules for Chain Restaurants
Additional Resources
- Consultative Inspections for New Food Service Establishments (PDF)
Other Languages: 繁體中文 | 한국어 | Español | Русский | Kreyòl ayisyen - What to Expect When You Are Inspected (PDF)
- Trans Fat Help Center
- Required Signs for Restaurants
- The Inspection Process
Food Safety Videos
Food Service Establishments: Hand-washing Sinks
If you prepare food, you must have a separate hand washing station near each place you prepare food and in each restroom. Learn what your business needs to know about placing and using hand-washing sinks.
Food Service Establishments: Keeping Food Safe by Keeping Track of Time
If you serve food to customers, it is important to monitor the food’s temperature and the time held at room temperature to ensure it is safe to serve. Learn what your business needs to know about holding food safely before serving.