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Food Service Rules and Regulations

SC Food Code

SC Food Code

NC Food Code

NC Food Code

Food Safety Logs/Posters/Etc - English

Using a 3-Compartment Sink

Using a 3-comp. sink

Self Inspection Guide

self inspection guide

Health Dept. Handwashing Sign

Health Dept. Handwashing Sign

Handwashing Sign

Handwashing sign

Employee Health Policy

Employee Health Policy

Sample Cooling Log

Cooling Log

Cooling Food Properly

Cooling Food Properly

Proper Cooler Storage

Proper Cooler Storage

Cleaning & Sanitizing Log

Cleaning & Sanitizing Log

Vomit/Diarrhea Cleanup Instructions

Thumbnail of cleanup plan

Sample SOP - Personal Hygiene

Sample SOP - Personal Hygiene

Food Safety Logs/Posters/Etc - Español

Spanish - Foodborne Viruses

Spanish - Foodborne Viruses

Spanish - Hand Hygiene

Spanish - Hand Hygiene

Spanish - Proper Glove Use

Spanish - Proper Glove Use

Spanish - How to Wash Hands

Spanish - How to Wash Hands

Spanish - Handling Employee Illness

Spanish - Handling Employee Illness

Spanish - Employee Health Policy

Spanish Employee Health Policy

Food Safety Manager Study Tools

Spanish - 40 Question Answer Key

Spanish 40 Question Answer Key

Spanish - ServSafe 40 Question Quiz

ServSafe Spanish 40 Question Quiz

Spanish - 80 Question Answer Key

Spanish 80 Question Answer Key

Spanish - ServSafe 80 Question Practice Test

ServSafe Spanish 80 Question Practice Test

Calibrate a Thermometer

Calibrate Thermometer

80 Question Answer Key

80 Question Answer Key

ServSafe 80 Question Practice Test

ServSafe 80 Question Practice test

40 Question Answer Key

40 Question Answer Key

ServSafe 40 Question Practice Quiz

40 Question Practice Quiz

Study Supplement 7th ed. Book

Study Supplement 7th ed.