1. Cool Foods Quickly and Safely

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2. Critical Food Temperatures Updated 2023

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3. Proper Food Storage

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4. Manual Warewashing Updated 2023

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5. Reducing Foodborne Illness Risk Factors

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6. Employee Health Policy Updated 2023

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English | Simplified Chinese | Traditional Chinese | Spanish

8. Service Animals and Food Handlers Updated 2023

English | Spanish | Tagalog

9. Five Symptoms of Foodborne Illness

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10. Get the Message, Wash Your Hands

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11. Handwashing Sign

English | Spanish | Tagalog | Simplified Chinese | Traditional Chinese | Vietnamese | Korean | Amharic | Japanese | Thai

12. Alcohol Health Warning

English & Spanish

13. Consumer Advisory

English & Spanish

14. Effective Pest Control

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15. No Bare Hand Contact and Proper Glove Use

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16. Thawing Using Approved Methods Updated 2023

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17. Sanitizer Fact Sheet Updated 2023

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18. In-Use Utensil Storage

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19. No Smoking Sign

English

20. Regulation Do’s and Do Not’s Updated 2023

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21. Safety Serve Rare Prime Rib Roast

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22. Buffet Sign Updated 2023

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23. Thermometer Calibration/Verification

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24. Foodborne Illness Restriction/Exclusion Guidelines

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25. Control Pathogen Growth

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26. TCS Foods

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27. Washing Produce

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28. What to Expect After Permit Approval Updated 2023

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29. Certified Food Protection Manager New 2023

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30. Date Labeling New 2024

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31. Requirements for Packaging Ice New 2023

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32. Guide for Use of Wiping Cloths New 2023

English | Spanish

33. Mop Sink Backflow Prevention New 2024

English | Spanish

34. Draft Beer Line Safety Guide Staff New 2024

English

35. Draft Beer Line Safety Guide Outside Service New 2024

English

36. Unapproved Additives New 2025

English

37. Vomiting & Diarrhea Cleanup Procedure New

English

38. Approved Food Source New 2026

English

39. Shellstock Tags New 2026

English