Tazewell County Health Dept.

Environmental Food Program Food Program Forms

Food Program Forms

 2018 Annual Employee Training
 Boil Order/Power Outage Information
 2018 Calibrating a Thermometer
 2018 Cold Holding Temperature Chart

 2018 Cool Down Verification Form
 2018 Cooldown Temperature Charts
 2018 Cross Contamination
 2018 Date Marking
 2018 Employee Health and Personal Hygiene Policy Requirements
 2018 FDA Checklist
 2018 Final Cooking Temperature Chart

 2018 Food Handler Log
 Group Menu Items

 HACCP Inspection Chart
 HACCP Manual Disclaimer Statement
 HACCP Plan Revision Log Sheet
 HACCP Q&A Sheet
 Handwashing Handout
 2018 Hot Holding Temperature Chart
 How to Complete Self-Inspection Chart
 IDPH Consumer Advisory
 Long-Term Storage Temp Chart

 2018 Manual Cleaning and Sanitizing
 2018 Measure to Correct Temp Violations
 2018 Methods for Cooling Food 
 New Employee Training Log

 No Cook
 2018 Personal Hygiene and Employee Illness Practices
 2018 Person in Charge Q&A Demonstration
 2018 Prepackaged Food for Retail Sale
 Recipe Worksheet Example

 Same Day
 2018 Sanitization
 Self Inspection Form

 Short-Term Storage Temp Chart
 2018 Single-use Glove Usage
 2018 Thermometer Placement for Accurate Temperatures
 2018 Top 5 FBI Risk Factors
 2018 Wash Hands Before Returning to Work
 Weekly Verification Checklist

Plan Review Application
Temporary Food Permit Application
Temporary Food Safety Guidelines
Temporary Checklist
Temporary Application/Hog Roast
Hog Roast Guidelines

2018 Certified Food Manager Classes
2018 Food Handler Course

Farmer's Market Permit Application
Farmer's Market Guidelines
State Farmer's Market Guidelines