Food Service Industry

This section includes factsheets on a variety of food safety topics. It also contains several temperature logs that are recommended for use by the Rhode Island Department of Health, Division of Food Protection in food-service establishments.

• Double Hand Washing
• Employee Education
• Food Safety File
• Hazard Analysis of Critical Control Points Principles
• Highlights of the Current Rhode Island Food Code
• Kitchen Thermometers
• Standard Operating Procedures

Temperature Logs :

• Food/Temperature Log
• Hot Holding Food Temperature Log
• Refrigeration Temperature Log
• Time/Temperature Graph Log

The following forms are available in PDF format:

• RI Department of Health Applications and Instructions for Certified Food Safety Manager
• Manager Self-Inspection Checklist
• “Keep America’s Food & Agriculture Safe” –a USDA publication on bioterrorism and the Food Service Industry