| National Restaurant Association | |
| Food and Drug Administration | |
| Environmental Protection Agency | |
| Occupational Safety and Health Administration |
| National Restaurant Association | |
| Environmental Protection Agency | |
| Food and Drug Administration | |
| Occupational Safety and Health Administration |
| Purchase shellfish from approved suppliers | |
| Cook food to minimum internal temperatures | |
| Exclude food handlers diagnosed with jaundice | |
| Control flies inside and outside the operation |