Foodservice Managers & Operators Section Documents
This section is designed or you, the foodservice manager and operator. You will find valuable information regarding equipment installation, service and repair as well as inspection information and preventative maintenance checklists. Please download this information and use it at your own discretion. We do not guarantee the content of these documents but rather offer this section as a suggestion. Be sure to read the Safe Food Handling Document. "The bottom line is that foodservice operations are the last line of defense [against foodborne illness] and have a responsibility to help consumers."
Select a Section | |
OSHA Required Posters |
Templates to use in your business: Customer Profitability AnalysisCustomer Survey Employee Warning Equipment Inventory Financial History & Ratio Kitchen Remodeling Office Maintenance Schedule Supplier List |
Documents to download and implement in your business |
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Food Safety Code 2004
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How Temperatures
Affect Food  |
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Safe Food Handling |
Focus On Freezing
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Basics for Handling Food Safely |
Doneness Versus Safety
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| Cleaning Tips
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The Big Thaw |
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Cleanliness Helps Prevent Foodborne Illness |
Self Inspection Guide
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| Sanitation Guide
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Information regarding Inspections
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| Hand Hygiene
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Preventative Maintenance
Checklist |
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Does Washing Food Promote Food Safety |
Kitchen Thermometers
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Fighting BAC |
Appliance
Thermometers |
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Cross Contamination |
Cross Contamination Information
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Some information obtained from public documents via OSHA, FDA, USDA and CDC.