​Food Safety Resources ​​

Please select the link to navigate to each section of food safety resources.

Food Establishment Owners 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:
  
• ​AMC 16.60
  
• FDA 2013 Food Code​
  
• Human Trafficking Notice​ 

• ​​ ​AMC ​16.9​0.050.​​ requires service industry businesses​​ to post this notification ​in a conspicuous location that is clearly visible to the employees of the​​ establishment.​

• Employee Health Policy
  
• ​Manager Responsibilities​
  
• Food Employee Reporting Agreement
  
• Time as a Control for Microbial Growth Procedures
  
• 2-Zone Cooling​
  
• Sous Vide Cooking and Vacuum Sealing
  
• Requirements for serving Raw or Undercooked Fish
  
• Restroom Agreement Letter​
  
• Vomitus and Fecal Response Procedures
  
• Grease Trap Maintenance Log
  
• Atmospheric​ Vacuum Breakers (AVB)
  
• Variance Request Application​
• Food Safety Training Infographics
  

English language​

• Date Marking Information​​​​
  
• Employee Health Policy and Enforcement​​​
  
• Food Allergy Information​​
  
• ​Foodborne Illness Information​​
  
• Food Stor​age and Cross-Contamination Information​​
• Food Temperature and Thermometer Information​​
• Hand Hygiene, Gloves and Sanitization​
  
• Person in Charge (PIC) Information​​
  
• Take-out and Delivery Food Safety​ Information​​
  
• Time as a Control Information​​​​​
  
• Tracking Logs​
  
• COVID-1​9 Inform​ation​​

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​

• (5x7 card)​​

How to Use Sanitizer​

​When to Wash Hands​

Wash, Rinse, Sanitize & Air Dry Food Contact Surfaces​

Employee Health Policy and Enforcement (English):

Employee Health Policy​​

Employee Health Policy - Enforcement by Management​​ (English)​

Employee Health Policy Form 1-B​​

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