Logs
Use these logs to document and monitor different areas of your restaurant:
- Cold Holding Log
- Refrigeration Temperature Log
- Cooling Log
- Hot Holding Log
- Pest Control Log
- High Temp Dish Machine Log
- Thermometer Calibration Log
- Sick Employees
- Restroom Disinfection Log
Time As A Public Health Control: Use this application to create a written procedure for your facility's food while not using temperature control. (Application must be approved by your PDPHE inspector).
Signs
Use these signs to remind employees about proper procedures. Signs in different languages (Spanish, Vietnamese, and Chinese) are available by request, please email us to obtain.
- Cold Holding Temperature/Temperatura para mantener frio608.7 KB
- Correct Dishwashing by Hand811.27 KB
- Critical Food Temperatures for Time/Temperature Control for Safety Foods (TCS)48.8 KB
- Handwashing Sign204.86 KB
- Hot Holding Temperature/Temperatura para mantener caliente337.91 KB
- Handwashing Method399.29 KB
- Proper Cooling/Enfriamiento adecuado622.48 KB
- Proper Holding Temperatures473.56 KB
- Notice: No Animals536.16 KB
- Avoid Bare Hand Contact350.38 KB
- Bodily Fluid Cleanup Procedure100.83 KB
- Certified Food Protection Manager Guidance375.93 KB
- Consumer Advisory1.13 MB
- Date Marking Guidance390.31 KB
- Food Allergen Advisory6.23 MB
- Proper Glove Use399.19 KB
- Parasite Destruction757.62 KB
- Rapid Cooling Methods9.2 MB
- Refrigerator Storage to Prevent Cross-Contamination511.91 KB
- Safe Thawing Methods13.21 MB
- Thermometer Calibration and Use570.99 KB