Forms and Logs

• Cooling Log
• Employee Illness Log
• pH Testing Log
• Temperature Log
• Time as Public Health Control Form

Fact Sheets

• Approved Sources for Food Products
• Aquaculture and Aquaponics Food Safety
• Catering
• Chili or Soup Cook-off Fundraisers
• Cleaning and Sanitizing
• Consumer Advisory
• Cooking Whole Meat Roasts
• Cooling Time - Temperature Control for Safety Food
• Date Marking
• Employee Personal Hygiene
• Equipment Requirements
• Fish Intended for Raw Consumption
• Food Labeling for Retail Food Establishments
• Food Safety After a Fire
• Food Safety During a Power Outage
• Game animal Dinners
• Handwashing for Employees
• Harvesting and Selling Wild Mushrooms in Minnesota
• Highly Susceptible Population
• How to Clean Up Vomit and Diarrhea
• Indoor Play Area Maintenance and Sanitation
• Major Food Allergens
• Molluscan Shellfish
• Noncontinuous Cooking
• Preventing Contamination from Hands
• Receiving Food Products
• Reheating Ready to Eat Food
• Required Illness Reporting
• Safe Use of Salad Bars in Schools
• Special Event Food Stand
• Special Event Food Stand Checklist
• Specialized Processes in Retail Food Establishments
• Temperature and Time Requirements for Food
• Temperature Measuring Device Accuracy Testing Record
• Time as Public Health Control (TCHC)
• Time-Temperature Control for Safety Food