Using these tools and resources will improve the food safety practices at your restaurant.
Hazard Analysis and Critical Control Points (HACCP) Tools
- Cook-Chill Reduced Oxygen Packaging User’s Guide
- Cook-Chill Reduced Oxygen Packaging Template
- Sous Vide Reduced Oxygen User’s Guide
- Sous Vide Reduced Oxygen Template
- Vacuum Packaging User’s Guide
- Vacuum Packaging Template
Daily Food Safety Self-Inspection Log
Food Safety Training for Staff
Training Checklist
Food Handler Guides
Food Handler Quiz with Answer Key
Temperature Monitoring
Temperature Logs
Cold Hold Log & Tips
Cooling Log
Proper Food Storage
Other Tools for Monitoring Temperature
- Minimum Cook Temperatures Poster
- Food Thermometer Calibration Log
- Time as Public Health Control
- Customizable Time as a Control Application
Regularly Scheduled Preventive Maintenance
Protecting your equipment to make sure it is operating properly is important. Make sure you are doing everything you can to prevent problems in your restaurant.
- Contract for routine pest control services
- Ensure dish machine and/or chemical dispenser equipment is regularly serviced
- Make sure refrigeration equipment is maintained routinely
