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Food Safety eNews
Updates for food service professionals to assure quality and safety for your customers.
Current issue
May 2013 (531 K PDF)
- What is the Risk: Cooling hot Food?
- Temperature Danger Zone and 2-Stage Cooling
- Best Practices for Cooling Food
- Upcoming Class Schedule
Past issues
February 2013 (531 K PDF)
- Standard Operation Procedures (SOPs): What are they and does my food establishment need them?
- Creating Standard Operating Procedures
- Sample SOPs for Handwashing
- Upcoming Class Schedule
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