StateFoodSafety Resources

This questionnaire provides a uniform, organized way for managers and employees to record information when an establishment receives an illness complaint from a customer. Discussing this information with customers respectfully and taking detailed notes will protect your establishment’s reputation and assist in outbreak investigations if a health department becomes involved. Download PDF: Foodborne Illness Questionnaire

This policy document explains which symptoms and illnesses employees must report to their managers and what managers must do when they receive such reports. A clear employee health policy is necessary to prevent the spread of foodborne illness. Download PDF: Employee Health Policy Agreement

This chart offers managers and food workers a simple way to monitor and record walk-in cooler temperatures. Maintaining a cooler temperature log supports food worker accountability and allows managers to verify that food is being refrigerated at safe temperatures. Download PDF: Walk-In Cooler Temperature Log Download Word Document: Walk-In Cooler Temperature Log

This chart offers managers and food workers a simple way to monitor and record temperatures of food deliveries at their establishment. Maintaining a receiving temperature log supports food worker accountability and allows managers to verify that temperature-abused food has not been accepted into the establishment. Download PDF: Receiving Temperature Log Download Word Document: Receiving Temperature Log

Have you ever gotten food at a buffet and got back to your table only to find it was cold? Your first bite was almost certainly an unpleasant surprise. Not only is cold buffet food unappetizing, it can be dangerous. Anytime the temperature of TCS (Time/temperature Control for Safety) food falls between 41–135°F, the number […]