RI FOOD SAFETY REQ
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7 terms
Terms | Definitions |
|---|---|
 Philosophy | RI uses a preventive approach Manager who is responsible A Food Safety Plan with documentation required for inspection |
| how to become food safety manager | Course (15-hour course) Exam Application (on DOH website) Re-certification |
| Food Safety Plan | Recipes, Safety Procedures, and Standard Operating Procedures |
| Forms and info of DOH | Employee Reporting Form Hot holding logs Cooling logs Refrigerator/freezer temperature logs Thermometer calibration Consumer advisories |
| food establishment where PHF are prepared | employ one full-time, on-site manager certified in food safety who is at least 18 years old |
| Establishment which employ 10+ FTE employees | must have 2 managers certified in food safety |
| Establishments which serve the elderly and individuals with diminished immune systems | shall have a manager certified in food safety present during the preparation of all PHF |
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