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
- Employees
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
- Cleaning
and Sanitizing equipment, utensils, dishware, etc.
- Personal
hygiene practices including hand-washing, attire, use of
single use plastic gloves
- Cooling
PHF
- 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
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