- Nutrition Guides
- Temperatures
- Never Use Frozen Cheese!
- Equipment Best Practices For Proper Temperatures
- Signs Of A Temperature Issue
- Weekly Temperature Log
- Food Safety Resources
- Food Safety Resource Guides
- New SDS Sheets
- Store Illness Log
- Food Safety Evaluation (FSE) Point Breakdown
- PieNet Food Safety Home Page
- Safety Data Sheets (SDS)
- Printing SDS for the Store
- Documents
Nutrition Guides
Make sure your store has Nutrition Guides avaible to customers upon request.
Temperatures
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Never Use Frozen Cheese!
Cheese should be placed on your cheese rack as soon as it comes in to ensure it will reach the 33-41 degrees before use.
Equipment Best Practices For Proper Temperatures
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Signs Of A Temperature Issue
Greasy Pepperoni
No Ice Build Up
- While waiting on Maintenance, Protect the Product! Food Safety 1st for Customers.
- Pack the makeline bin area with lots of ice so it surrounds the food.
- Move product to a working unit.
- Throw out product over 45 degrees Fahrenheit.
Weekly Temperature Log
- This Temperature Recording Log should be completely filled out four times each day, and kept on file for 90 days.
- Also make notes of any Issues or Adjustments.
Food Safety Resources
Food Safety Resource Guides
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New SDS Sheets
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Store Illness Log
Food Safety Evaluation (FSE) Point Breakdown
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PieNet Food Safety Home Page
Safety Data Sheets (SDS)
Stores are required to have an SDS for each chemical in the store, so all TMs can quickly access this information if needed.
Example SDS; Clorox 4 in One Disinfecting Spray
Printing SDS for the Store
You can use this website to search for and print SDS for additional chemicals you may have in your store.
Documents
Food Contact Surface and Equipment Cleaning and Sanitation Best Practices
Food Contact Surface and Equipment Cleaning and Sanitation Best Practices
Fullschedule.com Food Handlers- How to Use Activation Code
Fullschedule.com Food Handlers- How to Use Activation Code
Non-Food Contact Surface Cleaning and Sanitation Best Practices
Non-Food Contact Surface Cleaning and Sanitation Best Practices
