FOOD SAFETY FILE

Objective:

To provide resources for you to gather information/data that will document your efforts of reducing the risk of foodborne illness in all aspects of your operation.

File Contents (NOTE: Items in bold type are required by the Rhode Island Department of Health)

  • Food Manager Certification/Re-certification
    Copies of current Food Safety Manager Certification and Re-certification certificates issued by the Rhode Island Department of Health
  • Current Menu
    Highlight the following:
    • PHF items prepared a day ahead of service.
    • PHF items hot held for more than 4 hours. Place an H in front of the menu item.
    • PHF items that are served raw such as sushi, little necks, oysters on the half shell. Place an R next to the menu item.
    • PHF cooked to customer's specifications. Place an R next to the menu item.
  • Consumer Advisory
    Is required if PHF are served raw or cooked to the customer's specifications
  • Employee Training
    Documentation including date, time, length, outline of content of training. List of attendees.
  • Highlights of 1994 Rhode Island Food Code
  • Personnel Records
    • Employee schedules including absences due to the illnesses listed on the Illness Reporting Agreement
    • Signed Illness Reporting Agreements.
  • Recipes
    Includes critical cooking temperatures
  • Standard Operating Procedures
    o Cleaning and Sanitizing equipment, utensils, dishware, etc.
    o Personal hygiene practices including hand-washing, attire, use of single use plastic gloves
    o Cooling PHF
    o Hot holding PHF
  • Temperature Control Documentation
    • Cooling Graphs. Charts documenting time and temperature throughout the cooling process of hot PHF prepared a day ahead of service. This documentation must be verified every six months or if there is a change in the ingredients or cooling method.
    • Temperature Log(s)
      + Hot Holding Temperatures. Record temperatures of PHF held form more than four hours every two hours.*
      + Refrigeration Unit(s). Check and record temperatures of all refrigeration units twice a day, at opening in the morning and mid-afternoon and/ or mid-evening.*

      *Log sheets must be kept for 30 days.


Revised 6/00
University of Rhode Island
Cooperative Extension Food Safety Education