Food Safety Resources for Restaurants and Consumers
- Employee Health and Personal Hygiene Handbook
- Employee Health Policy (English) (Spanish) (Chinese)
- Proper Handwashing Procedures
- Handwashing Sign
- Food Safety Training
- How to Prevent Cross Contamination
- How to Calibrate Your Food Thermometer
- Food Temperature Danger Zone
- Thawing Food Safely
- Cooking and Storing Food Safely
- Holding Cold Food Safely
- Cooling Food Safely
- Date Marking Guidance
- Date Marking – UPDATED GUIDANCE
- Date Marking Exemptions
- Using Time as a Public Health Control
- Consumer Advisory Requirements (serving raw/undercooked food)
- Sushi Guidance
- Temperature Log
- How to Set Up a 3-Compartment Sink
- Food Facts for Consumers
