FOODSAFE Level 2 Course Resources

Links:

• Appendix A: Foodborne Illness Chart
• Appendix B: Foodborne Illness Report
• Appendix C: Receiving Checklist
• Appendix D: Receiving and Storage Guidelines
• Appendix E: Recommended Storage Times
• Appendix F: Guidelines for Food Service Establishments During a Boil Water Advisory
• Appendix G: Temperature Log: Coolers and Freezers
• Appendix G: Temperature Log: Hot Holding Units
• Appendix G: Monitoring Log: Dishwashers
• Appendix H: Food Thermometers: Types and Calibration
• Appendix I: Food Cooling Chart
• Appendix J: Cleaning Schedule Templates
• Appendix K: Food Safety Plan Reference Chart
• Appendix L: Process-Based Food Safety Plan