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