Food Safety Resource Library

The mission of the Center for Food Protection is to promote public health and prevent disease by assuring the safety and quality of the food supply. One of the ways that the Center for Food Protection accomplishes this is by providing guidance documents to retail food establishments to help inform food handling employees and organize food safety information. Guidance documents include cooking temperature charts, deli slicer cleaning guides, and blank template logs. The Resource Library is designed to match the organization of retail establishment inspection forms.

Resource Library

Inspection Report Item # Code Violation # Resources
1 2-101.11
Food Safety Manager Application
Change of Certified Food Safety Manager
List of Approved Food Safety Manager Course Instructors
1 2-102.11 Food Allergy Reactions
Food Allergies - What You Need To Know
1 2-103.11 License Guidelines for Starting a New Food Business
Elements of a Food Safety Plan
Operational Inspection Handout
Self-inspection Checklist
2 2-201.11 Employee Illness Reporting Agreement English | Spanish | Chinese | Hindu | Korean | Russian | Vietnamese
Employee Illness Poster
3 2-201.12; 13; 14; 15 Employer Responsibilities for Employee Health
Employee Illness Decision Guide
Responding to Vomiting and Diarrhea in Food Establishments
6 2-301.11; 12; 14; 15; 16 Handwashing Fact Sheet English | Spanish | Chinese
7 3-301.11 No Bare Hand Contact Poster
8 5-203.11
5-204.11
5-205.11
6-301.11; 12; 13; 14; 18
Handwashing Sink Set-Up Poster
9 3-201.11 Approved Food Sources
10 3-202.11 Hot-Hold Receiving Temperature Log
Cold-Hold Receiving Temperature Log
12 3-202.18
3-203.12
U.S. FDA Shellfish handling
12 3-402.11 Sushi Fish Preparation Guidelines
13 3-202.11 Refrigerator Separation Storage Poster English | Spanish | Chinese
14 4-501.11A Deli Slicer Cleaning & Sanitizing English | Spanish
14

4-501.11 - 15
4-703.11

Warewashing & 3-Bay Sink Poster English | Spanish | Chinese
16 3-401.11 - 12 Safe Cooking Temperatures Poster English | Spanish | Chinese | Korean
17 3-403.11 Hot-Holding Food Temperature Log
18 3-501.14 Cooling Methods Guide English | Spanish | Chinese | Korean
Time/Temperature Cooling Graph
Cooling Food Temperature Log

19 3-501.16 Hot-Holding Temperature Information Poster
Hot-Holding Food Temperature Log
20 3-501.16 Cold-Holding Temperature Information Poster
Cold-Holding Food Temperature Log
Refrigerator Temperature Log
22 3-501.19 Time as Public Health Control Log
23 3-503.11 Consumer Advisory Information Poster
26 7-202.11 EPA Approved Chemicals
27 3-502.11
8-103.12
Sushi Fish Guidelines
Sushi Rice Acidification Log
Time as Public Health Control Log
31 3-501.11, 14, 15;
4-301.11
Cooling Methods Guide English | Spanish | Chinese | Korean
Time/Temperature Cooling Graph
Cooling Food Temperature Log

32 3-401.13 Hot-Holding Temperature Information Poster
34 4-203.11-12 Thermometer Accuracy Log
35 3-602.11-12 Food Labeling Guide
Food Labeling For Packaged Food
Label Approval Form
44 3-301.11 No Bare Hand Contact Poster
45 4-501.11A Deli Slicer Cleaning & Sanitizing English | Spanish
46 4-501.111 - 115
4-703.11
Warewashing & 3-Bay Sink Poster English | Spanish | Chinese
49 5-101.12 Cleaning and Sanitizing Procedures in Food Establishments
Boil Water Advisory for Food Service Establishments
53 6-601.11 Approved Finish Schedule