NORTHERN NEVADA Public Health Serving Reno, Sparks & Washoe County
Resource Library
In this section
General Information and Frequently Asked Questions
Backflow Prevention Requirements - English
Certified Food Protection Manager Information - English
Cooking of Raw Animal Foods Information - English Spanish Chinese
Cooling Foods Quickly and Safely - English Spanish Chinese
Critical Temperatures for TCS food - English Spanish Chinese
Cottage Food FAQ - English Spanish Chinese
Date Marking Guidance - English Spanish Chinese
Dogs on Patio FAQ - English Spanish Chinese
FDA Food Facility Registration - Sign-up
Foodborne Illness Restriction and Exclusion Guidelines - English
Hold Orders FAQ - English
Labeling Guidelines - English
Label Template - English
Molluscan Shellfish Guidance Document - English Spanish Chinese
No Bare Hand Contact with Ready-to-eat Foods FAQ - English Spanish Chinese
Non-continuous Cooking of Raw Animal Foods - English Spanish Chinese
Norovirus Disease Alert - English Spanish Chinese
Power Outage at a Food Establishment - English
Parasite Destruction FAQ - English Spanish Chinese
Raw and Undercooked Food Advisory Information - English Spanish Chinese
Reducing Foodborne Illness Risk Factors - English Spanish Chinese
Service Animal Guideline - English Spanish Chinese
Service Animal Poster - 11x17
TCS Foods Guidance Document - English
Time as a Public Health Control FAQ - English
Food Safety Handouts
Alcohol Health Warning Sign - English Spanish Chinese
Allergen Poster - English Spanish
Cottage Food vs. Craft Food - English
Employee Health Poster - English Spanish
Excellence in Food Safety Award Brochure - English Spanish
Handwashing Sign - English Spanish
Manual Warewashing Sign - English Spanish Chinese
Refrigerated Storage - English Spanish Chinese
Thawing Foods - English Spanish Chinese
Sample Standard Operating Procedures
Chemical Sanitizing Dishmachine SOP - English Spanish Chinese
Cleanup Procedures For Vomiting & Diarrhea - English
Compliance and Enforcement Policy Flow Charts - English
Cooking Raw Animal Foods SOP - English Spanish Chinese
Cooling TCS Foods SOP - English Spanish Chinese
Eliminating Bare Hand Contact with RTE Foods SOP - English Spanish Chinese
Employee Health and Hygiene SOP - English Spanish Chinese
Food Safety Checklist - English Vietnamese
High Temperature Dishmachine SOP - English Spanish Chinese
Holding Cold and Hot TCS Foods - English Spanish Chinese
Reheating Cooked Foods for Hot-Holding Temperature Log - English
Risk Control Plan - English
Warewashing in a Three Compartment Sink SOP - English Spanish Chinese
Time as a Public Health Control Written Procedures - 4-Hour (English) 6-Hour (English)
Time as a Public Health Control Written Procedures: Sushi Rice Only - English
Date-Marking Label Template - English
Food Safety Logs and Record Keeping
Chemical Sanitizing Dish Machine Log - English Spanish Chinese
Cooking Temperatures Log - English
Cooling Log (Blank) - English Spanish Chinese Vietnamese
Cooling Log (w/ Instructions) - English Spanish Chinese Vietnamese
Datemarking Log - English
Employee Absence and Illness Log - English
Employee Health Policy - English Spanish Chinese
Freezer Temperature Log - English Spanish Chinese
Food Safety Training Log - English
High Temperature Dish Machine Log - English Spanish Chinese
Hot Holding TCS Food Log - English Spanish Chinese
Refrigerator Log - English Spanish Chinese Vietnamese
Thermometer Calibration Log - English Spanish Chinese
Time as a Public Health Control Log - English
Parasite Destruction Log
Additional Resources
Last modified on 09/12/2023
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