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Food Safety Handouts

Personal Hygiene

Proper Glove Use: When it is necessary to wear gloves when handling food

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Handwashing Procedure: Half Sheet

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Handwashing Procedure: Proper handwashing procedure - Kitchen

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Handwashing Procedure: Proper handwashing procedure - Restroom

 

Hair Restraints: Approved hair restraints for food workers

Temperature

Cooking Temperatures: A brief overview of cooking temperatures

 

Detailed Cooking Temp.: A detailed overview of proper cooking temperatures

 

Cooling Temperatures: Temperature requirements for cooling food

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Proper Thawing

 

Holding Temperature Log: A blank log that will allow you to record and track your food holding temperatures.

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Reheating Log: A blank log that will allow you to record and track your food reheating temperatures.

 

Cooling Log: A blank log that will allow you to record and track your food cooling temperatures.

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Meat Room Safety

Food Storage

Refrigerator Storage: How to properly store food in your refrigeratorsto avoid cross contamination

Equipment & Cleaning

Approved Equipment: What to look for when buying commercial equipment. Differences between approved and unapproved

 

Manual Dishwashing: Step by step procedure for manual dishwashing

 

Cleaning Schedule: Lists commonly used equipment and how often it needs to be cleaned

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Thermometer Calibration: How to calibrate a thermometer

Other Handouts
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Employee Illness Log

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Food Employee Health Policy

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Choking Victim

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Date Marking

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Cheeses Exempt from Date Marking

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Food Allergens

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Hand Care for Food Handling

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ODH Norovirus Clean Up

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Recommendations for Reopening Food Facilities after a Power Outage

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