Health District

Resource Library

General Information and Frequently Asked Questions

Certified Food Protection Manager Information - English Spanish Chinese

Cooking of Raw Animal Foods Information - English Spanish Chinese

Cooling Foods Quickly and Safely - English Spanish Chinese

Critical Temperatures for TCS food - English Spanish Chinese

Cottage Food FAQ - English Spanish Chinese

Date Marking Guidance - English Spanish Chinese

Dogs on Patio FAQ - English Spanish Chinese

Molluscan Shellfish Guidance Document - English Spanish Chinese

No Bare Hand Contact with Ready-to-eat Foods FAQ - English Spanish Chinese

Non-continuous Cooking of Raw Animal Foods - English Spanish Chinese

Norovirus Disease Alert - English Spanish Chinese

Parasite Destruction FAQ - English Spanish Chinese

Raw and Undercooked Food Advisory Information - English Spanish Chinese

Reducing Foodborne Illness Risk Factors - English Spanish Chinese

Service Animal Guideline - English Spanish Chinese

Using Time as a Public Health Control FAQ - English Spanish Chinese

 

Food Safety Handouts

Alcohol Health Warning Sign - English Spanish Chinese

Handwashing Sign - English Spanish Chinese

Manual Warewashing Sign - English Spanish Chinese

Refrigerated Storage - English Spanish Chinese

Thawing Foods - English Spanish Chinese

 

Sample Standard Operating Procedures

Chemical Sanitizing Dishmachine SOP - English Spanish Chinese

Cooking Raw Animal Foods SOP - English Spanish Chinese

Cooling TCS Foods SOP - English Spanish Chinese

Eliminating Bare Hand Contact with RTE Foods SOP - English Spanish Chinese

Employee Health and Hygiene SOP - English Spanish Chinese

Food Safety Checklist - English Spanish Chinese

High Temperature Dishmachine SOP - English Spanish Chinese

Holding Cold and Hot TCS Foods - English Spanish Chinese

Time as a Public Health Control SOP - English Spanish Chinese

Warewashing in a Three Compartment Sink SOP - English Spanish Chinese

 

Food Safety Logs and Record Keeping

Chemical Sanitizing Dish Machine Log - English Spanish Chinese

Cooking Temperatures Log - English Spanish Chinese

Cooling Log (Blank) - English Spanish Chinese

Cooling Log (w/ Instructions) - English Spanish

Employee Health Policy - English Spanish Chinese

Freezer Temperature Log - English Spanish Chinese

High Temperature Dish Machine Log - English Spanish Chinese

Hot Holding TCS Food Log - English Spanish Chinese

Refrigerator Log - English Spanish Chinese

Thermometer Calibration Log - English Spanish Chinese 

Parasite Destruction Log

Additional Resources

HACCP Plan Information

HACCP Specific Resources

Operational Plan Information

Last modified on 09/04/2018

Call 311 to find resources, ask questions, and utilize Washoe County services. Learn More »
Call 311 to find resources, ask questions, and utilize Washoe County services. Learn More »