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Brochure
|
| Published Date | Title - Owner - Description |
|
02/23/2003 |
Restaurant Food Security -
Division of Public Health Services,
Food Protection -
Provides restaurant owners and operators with suggestions on how to protect the safety of their food supply and prevent security breaches in their establishments. |
| |
Career Opportunities -- See the Human Resources Library.
|
|
Fact Sheet
|
| Published Date | Title - Author - Description |
|
06/15/2005 |
Facts About Hepatitis A -
Communicable Disease Control & Surveillance
Food Protection -
Provides important health facts and prevention guidelines for Hepatitis A and other food-borne illnesses. |
|
03/01/2004 |
Principles of Food Safety -
Division of Public Health Services,
Food Protection -
Identifies and discusses the three basic principles to be included in training for food service managers and food workers: professional personal hygiene, time & temperature control, and cross contamination prevention. |
|
Form
|
| Effective Date | Title - Owner - Description |
|
01/01/2005 |
Hazard Analysis Critical Control Point (HACCP) Plan -
Division of Public Health Services,
Food Protection -
Form required to obtain a license for a commercial kitchens, food processing and packaging plants. |
|
Policy-Guideline
|
| Effective Date | Title - Owner - Description |
|
10/09/2005 |
Food Safety Guidelines for Disasters -
Division of Public Health Services,
Food Protection
-
Provides important Food Safety guidelines to follow in the event of a flood, interrupted electrical service, or contaminated water supply. |
| |
Press Release -- See the Public Information Office Library.
|
| |
RFP -- See the Office of Business Operations Library.
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