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Home » Services » Environmental Sanitarian » Fact Sheets

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Fact Sheets

Bare Hand Contact

Calibrating Thermometers

Cheese Curd Handling

Consumer Advisory

Cooking Potentially Hazardous Foods

Cross Contamination

Demonstration of Knowledge

Duties of the Person in Charge

Employee Health

Employee Personal Hygiene

Hand Sanitizers

Handwashing Practices

Manual Dishwashing

Potentially Hazardous Foods

Sick Food Employees

Temperature Requirements for Potentially Hazardous Foods

Thawing and Preparation

Time as a Public Health Control

Disease Fact Sheet - Norovirus