Resources for Food Service Establishments
The following fact sheets are designed to provide basic information about food safety issues for food service establishments.
- Self-inspection Checklist
- Thermometer Calibration
- Thermometer Calibration Chart
- Temperature Chart for Cooking Meat
- Manual Dishwashing in a Sink
- Cooling Potentially Hazardous Foods
- Wash Your Hands Before Returning to Work
- Wearing Disposable Gloves Responsibly
- Employee Hygiene
- Date Marking of Potentially Hazardous Food
- Foodborne Diseases
- Receptacles for Refuse
- Control of Insects, Rodents and Other Pests