Food Safety Resources
Please select the link to navigate to each section of food safety resources.
Food Establishment Permit Owner's Manual
Developed for owners and managers to easily access documents and food safety training materials. This information, along with MOA approved food worker cards and ANSI approved food safety manager certifications, organized in a 3 ring binder would be an efficient means of accessing information when needed.
- Individual documents can be downloaded from the links below:
English language
Multilingual
- Employee Health Policy and Enforcement (scroll to view Hmong, Japanese, Korean, Mandarin, Russian, Spanish or Tagalog)
- Retail Food Protection Industry Educational Materials (link to FDA Posters in Hindi, Korean, Russian, Simplified Chinese, Spanish, Traditional Chinese, Vietnamese, and Arabic)
Date Marking Information:
Date Marking
Date Marking With Examples
Food Allergy Information:
Food Allergy Poster - Eight Major Allergens
Food Allergies - What You Need to Know
Foodborne Illness Information:
Foodborne Illness Outbreaks
Leading Causes of Foodborne Illness
Food Storage and Cross-Contamination Information:
Discard Foods After 7 Days
How to Avoid Cross Contamination
How to Store Foods in the Refrigerator
When to Wash Fruits and Vegetables
Food Temperature and Thermometer Information:
Cooking Temperatures
Cooling Foods
Cooling Foods #2
How to Use a Thermometer
Keep Food Out of the "Danger Zone"
Reheating Foods
Holding Temperatures
Wash and Thaw Foods
Hand Hygiene, Gloves and Sanitization Information:
Bare Hand Contact
Clean Up Procedures for Vomit and Diarrhea
Glove Use
Handwashing Notice
Handwashing Stations
How to Mix Sanitizer for Food Contact and High-Touch Surfaces
How to Use Sanitizer
When to Wash Hands
Wash, Rinse, Sanitize & Air Dry Food Contact Surfaces
Employee Health Policy and Enforcement (English):
Food Worker Health Policy
Food Worker Health Policy - Management Responsibility(English)
Food Worker Health Reporting Agreement
If a Food Worker is Sick
Person in Charge (PIC) Information:
Person in Charge (PIC)
Take-out and Delivery Food Safety Information:
Five Checks for Safe Food Delivery
Time as a Control Information:
Example of How to Write a Time as a Control Procedure (Acidified Rice)
Example of Potentially Hazardous Foods (Time/Temperature Controlled for Safety)
Time as a Control Procedure
Time as a Control Procedures for Food and Utensils
Tracking Logs:
Cooling Log