Food and Lodging Retail Food Safety Guidance

Medium

 

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z 

A

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Approved Source
Avoid Cross Contamination

B

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Bare Hand Contact With Ready-To-Eat Food
 

C

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Clean-up and Disinfection
Cold Holding
Consumer Advisory
Cooling Methods

D

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Date Marking

E

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Employee Illness Decision Guide
Employee Illness Reporting

F

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Food Additives and Dietary Supplements
Food Code: Guide for Food Handlers (English)
Food Code: Guide for Food Handlers (Spanish)
Food Employee Reporting Agreement
FoodService Sanitizers

G

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Guidance for Special Processing Methods

H

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Hand Sink Equipped Signage
Handwashing Poster (English)
Handwashing Poster (Spanish)
Hot Holding
How to Wash Hands

I

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J

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K

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L

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Labeling Requirements
Labeling-Retail Meat

M

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Manual Dishwashing Procedures Poster (English)
Manual Dishwashing Procedures Poster (Spanish)
Microwave Cooking

N

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Notice of Inspection Poster

P

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Person in Charge (PIC)
Proper Refrigerator Storage

Q

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R

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Receiving Food Products
Return and Re-Service of Food

S

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Safe Cooking Temperatures
Serving Raw or Under Cooked Fish Products
Single-Service Articles

T

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TCS Food
Temperature Requirements for TCS Food
Temporary Dishwashing Station
Temporary Handwashing Station
Thawing
Thermometer Calibration
Three Compartment Sink Method
Time as Public Health Control
Toxic Items

U

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Use of Food Additives and Dietary Supplements in Food Service Memo February 2024
Using Gloves in Your Food Establishment

V

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W

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When to Change Gloves
When to Wash Your Hands

Y

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Z

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