Office of Health Protection

Resources for Food Service Establishments

The following fact sheets are designed to provide basic information about food safety issues for food service establishments.

• Self-inspection Checklist
• Thermometer Calibration
• Thermometer Calibration Chart
• Temperature Chart for Cooking Meat
• Manual Dishwashing in a Sink
• Cooling Potentially Hazardous Foods
• Wash Your Hands Before Returning to Work
• Wearing Disposable Gloves Responsibly
• Employee Hygiene
• Date Marking of Potentially Hazardous Food
• Foodborne Diseases
• Receptacles for Refuse
• Control of Insects, Rodents and Other Pests