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 Retailers Facet Audience Resource CategoryApplications Factsheets Forms Guidance, Recommendations Instructions, Manuals, Procedures Logs Plan Reporting Facet Resource Category Licensee Dairy Industry Food Markets Food Processor Food Safety Managers Food Service Meat / Poultry Processing (-) Shellfish Business Facet Licensee LanguageSpanish Facet Language Applications Shellfish Business Factsheets Cool Foods Rapidly (Spanish) Food - Consumer Advisories 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 Generic Shell Stock HACC - xls (2007) Generic Shell Stock HACC Plan - pdf (2007) 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 (Spanish) Food Processing:Guidance for Rhode Island State and Federal Regulatory Requirements Food Safety During Power Outages Restaurant Construction Seafood HACCP Instructions, Manuals, Procedures Food Service Cleaning and Sanitizing
State of Rhode Island,
Department of Health
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