Resource Library

Temperature Control: Hot and Cold Holding

Cold Holding Refrigerator Graphic - English Spanish

TCS Foods Guidance Document - English Chinese

Holding Cold and Hot TCS Foods - English Spanish Chinese

Thawing Foods - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

Reheating Cooked Foods for Hot-Holding Temperature Log - English

Hot Holding TCS Food Log - English Spanish Chinese Vietnamese 

Refrigerator Log - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

Freezer Temperature Log - English Spanish Chinese

Thermometer Calibration Log - English Spanish Chinese Vietnamese 

 

Final Cook Temperatures and Cross-Contamination

Cooking Raw Animal Foods SOP - English Spanish Chinese

Cooking of Raw Animal Foods Information - English Spanish Chinese

Critical Temperatures for TCS food - English Spanish Chinese Vietnamese Thai Punjabi

Refrigerated Storage - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

Non-continuous Cooking of Raw Animal Foods - English Spanish Chinese

Raw and Undercooked Food Advisory Information - English Spanish Chinese Vietnamese 

Cooking Temperatures Log - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

 

Cooling Foods

Cooling TCS Foods SOP - English Spanish Chinese

Cooling Foods Quickly and Safely - English Spanish Chinese Vietnamese Tagalog

Cooling Log (Blank) -  English Spanish Chinese Vietnamese

Cooling Log (w/ Instructions) - English Spanish Chinese Vietnamese

 

Datemarking

Date Marking Guidance - English Spanish Chinese Vietnamese Tagalog

Date-Marking Label Template - English

Datemarking Log - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

 

Time as Public Health Control (TPHC)

Time as a Public Health Control FAQ - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

Time as a Public Health Control Log - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

Time as a Public Health Control Written Procedures - 4-Hour (English)  6-Hour (English) | 4-Hour (Spanish) | 4-Hour (Vietnamese) | 4-Hour (Tagalog)

Time as a Public Health Control Written Procedures: Sushi Rice Only - English

 

Warewashing and Food Contact Surfaces

Warewashing in a Three Compartment Sink SOP - English Spanish Chinese

Manual Warewashing Sign - English Spanish Chinese Vietnamese Tagalog

Chemical Sanitizing Dishmachine SOP - English Spanish Chinese

High Temperature Dishmachine SOP - English Spanish Chinese

Chemical Sanitizing Dish Machine Log - English Spanish Chinese Vietnamese Thai Punjabi

Chemical Sanitizer Bucket Concentration Log - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

High Temperature Dish Machine Log - English Spanish Chinese Vietnamese 

Chemical Bottle Label Template - English

 

Health and Hygiene

Employee Health and Hygiene SOP - English Spanish Chinese

Handwashing Guidance - English Spanish Chinese Vietnamese Tagalog

Handwashing Sign - English Spanish Chinese Thai Punjabi

Eliminating Bare Hand Contact with RTE Foods SOP - English Spanish Chinese

No Bare Hand Contact with Ready-to-eat Foods FAQ - English Spanish Chinese Vietnamese Tagalog

Foodborne Illness Restriction and Exclusion Guidelines - English Spanish Vietnamese Tagalog

Cleanup Procedures For Vomiting & Diarrhea - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

Norovirus Disease Alert - English Spanish Chinese

Employee Absence and Illness Log - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

Employee Health Policy - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

 

General Information and Frequently Asked Questions

Backflow Prevention Requirements - English

Certified Food Protection Manager Information - English Spanish Chinese Vietnamese Tagalog

Cottage Food FAQ - English Spanish Chinese Vietnamese Tagalog

Dogs on Patio FAQ - English Spanish Chinese

FDA Food Facility Registration - Sign-up

Hold Orders FAQ - English Chinese

Labeling Guidelines - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

Label Template - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

Molluscan Shellfish Guidance Document - English Spanish Chinese

Power Outage at a Food Establishment - English Spanish Chinese Thai Punjabi

Parasite Destruction FAQ - English Spanish Chinese

Parasite Destruction Log - 15 hours - 24 hours - 7 days

Service Animal Guideline - English Spanish Chinese

Service Animal Poster - 11x17(pdf) 11x17(publisher file) 

 

Food Safety Handouts

Alcohol Health Warning Sign - English Spanish Chinese

Allergen Poster - English Spanish

Al Pastor Guidance English Spanish

Cottage Food vs. Craft Food - English Spanish Chinese

Excellence in Food Safety Award Brochure - English Spanish

Reducing Foodborne Illness Risk Factors - English Spanish Chinese Vietnamese 

 

Food Safety Program Resources for Operators

Food Safety Checklist - English Vietnamese

Food Safety Field Inspection Manual - English

Risk Control Plan - English

Compliance and Enforcement Policy Flow Charts - English

Food Safety Training Log - English Spanish Chinese Vietnamese Tagalog Thai Punjabi

 

Active Managerial Control (AMC) Program Resources

AMC Course Slide Deck - English

Food Safety Overview Slide Deck - English

AMC Policy Document - English Spanish Chinese Vietnamese Tagalog

Sample Language:

• Cold Holding - English Spanish Chinese Vietnamese Tagalog
• Cooking - English Spanish Chinese Vietnamese Tagalog
• Cooling - English Spanish Chinese Vietnamese Tagalog
• Cross Contamination - English Spanish Chinese Vietnamese Tagalog
• Employee Health - English Spanish Chinese Vietnamese Tagalog
• Food Contact Surfaces - English Spanish Chinese Vietnamese Tagalog
• Handwashing - English Spanish Chinese Vietnamese Tagalog
• Hot Holding - English Spanish Chinese Vietnamese Tagalog

 

Additional Resources

Plan Review and Construction Subprogram

Special Events and Temporary Food Establishments

Mobile and Portable Units

HACCP Plan Information

HACCP Specific Resources

Operational Plan Information