Resources Health TopicDrinking Water Quality Emergencies (-) Food Safety Facet Health Topic Facet Disease Disease N/A AudienceBusinesses Employees Food Safety Managers Food Vendors Food Vendors/Restaurants Licensees Public Real Estate Professionals Restaurants Facet Audience Resource CategoryApplications Factsheets Forms Guidance, Recommendations Instructions, Manuals, Procedures Logs Plan Policy, Protocols, Requirements Reporting Facet Resource Category Licensee (-) Dairy Industry Food Markets Food Processor Food Service Shellfish Business Facet Licensee LanguageSpanish Facet Language Applications Dairymilk Hauler Dairymilk Processor Distributor Dairymilk Producer Frozen Dessert Wholesale In-State and Out-of-State Factsheets Food - No Bare Hand Contact Handwashing facilities Minimum Internal Cooking Temperatures (Spanish) Forms, Reporting Conditional Employee or Food Employee Reporting Agreement (Spanish) Forms, Plan Food Safety Plan Elements Forms, Logs Thermometer Accuracy - pdf Thermometer Calibration Time Temperature Cooling Graph Sample Weekly Cooler Temperature Monitoring - pdf Guidance, Recommendations Food Processing:Guidance for Rhode Island State and Federal Regulatory Requirements Food Safety During Power Outages Restaurant Construction Instructions, Manuals, Procedures Food Service Cleaning and Sanitizing Policy, Protocols, Requirements Food Establishments Policy for Reopening after Flooding
State of Rhode Island,
Department of Health
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