Food Safety/Operator Resources

Inspections & Compliance

  1. 2021 Code Changes Handout (PDF)
  2. Grade Card Guidance Document (PDF)
  3. Legal Process (PDF)
  1. Permit Type, Class and Inspection Frequency (PDF)
  2. Suspension of Operating Permit - Reasons (PDF)

Health, Hygiene & Sanitation

  1. Animals in Food Establishments (PDF)
  2. Backflow Preventer Handout (PDF)
  3. Can Restaurant Managers Talk With Sick Workers? (PDF)
  4. Chemical Dispenser Y-valve Handout (PDF)
  5. Clean-up Procedures for Vomit and Fecal Accidents (PDF)
  6. Dishmachine - Hi Temp Log (PDF)
  1. Dishmachine - Low Temp Log (PDF)
  2. Employee Health and Personal Hygiene Handbook (PDF)
  3. Illness - Feeling Sick (PDF)
  4. Sneeze Guard Guidance
  5. When to Wash Hands (PDF)

Safe Food Handling

  1. Active Managerial Control Policy Blank Template - General Use (PDF)
  2. Al Pastor Guidance (PDF)
  3. Consumer Advisory Guidance (PDF)
  4. Cooling Acute Guide (PDF)
  5. Cooling Methods (PDF)
  6. Date Marking (PDF)
  7. Food Storage Chart (PDF)
  8. Gyro Guidance (PDF)
  9. Hydration Guidance (PDF)
  10. Non-Continuous Cooking Guidance (PDF)
  11. Non-Continuous Cooking Log (PDF)
  1. Non-Continuous Cooking Template (PDF)
  2. Non-Continuous Cooking Template Fillable (PDF)
  3. Parasite Destruction Guidance (PDF)
  4. Shawarma Guidance (PDF)
  5. Thawing (PDF)
  6. Time as a Control - 4 hr Guidance (PDF)
  7. Time as a Control - 6 hr Guidance (PDF)
  8. Time as a Control - Active Managerial Control Policy Blank Template (PDF)
  9. Time as a Control - Active Managerial Control Policy Sample Template (PDF)
  10. Time Temperature Control for Safety Foods (PDF)

Contact Us

  1. Email

    Phone: 602-506-6824

    Industry Contacts