Forms and Publications
Food Safety | Recreation |
Lodging |
Body Art
Forms
Food Safety (Restaurants, Vending, Catering)
Fact Sheets
| Publications |
|
Fact Sheet 1 –
Hand-Washing (PDF, 15 KB) |
|
Fact Sheet 2 –
Standard Operating Procedure for Hand-Washing
(PDF, 17 KB) |
|
Fact Sheet 3 -
Bare Hand Contact with Ready-to-Eat Foods (PDF,
30 KB) |
|
Fact Sheet 4 –
Significant Changes & Issues in the State Food Code
(PDF, 222 KB) |
| Fact Sheet 5 –
Using Disposable Gloves (PDF, 103 KB) |
| Fact Sheet 6 –
Employee Hygiene (PDF, 25 KB) |
| Fact Sheet 7 –
Thermometer Calibration (PDF, 37 KB) |
| Fact Sheet 8 –
Recommended Cooling Procedures (PDF, 37 KB) |
| Fact Sheet 9 –
Consumer Advisory (PDF, 30 KB) |
| Fact Sheet 10 –
Checking Food Product Temperatures (PDF, 14 KB) |
| Fact Sheet 11 –
Preparing & Holding Potentially Hazardous Foods (PDF,
53 KB) |
| Fact Sheet 12 –
Temperature Guide (PDF, 29 KB) |
| Fact Sheet 13 –
Hand Sanitizers (PDF, 17 KB) |
| Fact Sheet 14 –
Demonstration of Knowledge (PDF, 19 KB) |
| Fact Sheet 15 –
Time as a Public Health Control (PDF, 31 KB) |
| Fact Sheet 16 –
Date Marking of Potentially Hazardous, Ready-to-Eat Foods (PDF,
33 KB) |
| Fact Sheet 16 Supplement –
Date Marking of Potentially Hazardous, Ready-to-Eat Foods Flow Chart
Diagram (PDF, 23 KB) |
| Fact Sheet 17 –
Thawing Foods Safely (PDF, 95 KB) |
| Fact Sheet 18 –
Foodborne Illnesses (PDF, 73 KB) |
Fact Sheet 19 – Employee Health
Employee Health (19a) –
Action to the Person in Charge when Serving a General Population and
Presented with a Sick Employee (PDF, 73 KB)
Employee Health (19b) –
Action to the Person in Charge when Serving a Highly Susceptible
Population and Presented with a Sick Employee (PDF,
73 KB)
Employee Health (19c) –
Employee Health Definitions
(PDF, 55 KB)
Employee Health Supplement –
Food Employee Reporting Agreement
(PDF, 78 KB) |
| Fact Sheet 20 –
Organizing Your Walk-In Coolers (PDF, 94 KB) |
| Fact Sheet 21 –
When is a Variance or HACCP (Hazard Analysis Critical Control Point)
Plan Required? (PDF, 78 KB) |
| Fact Sheet 22 –
Washing and Sanitizing Food Contact Surfaces (PDF,
75 KB) |
| Fact Sheet 23 –
Temporary Event Guidelines (PDF, 261 KB) |
| Fact Sheet 24 –
Outdoor Cooking Requirements for Food Establishments (PDF,
70 KB) |
Foodborne Illness Information
Lodging Information
Recreation (Swimming Pools, Waterparks, Water
Attractions)
Body Art
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Last Revised: June 07, 2013
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