EMPLOYEE FOOD HAZARD CONTROL
IN RETAIL FOOD OPERATIONS

POLICIES, PROCEDURES, AND STANDARDS MANUAL

(Never forget: The cook / food handler assures the safety of the food served to the consumer.")

This policies manual is available as a .pdf  file.  
To view in English, click here
To view in Spanish, click here.
 

Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A; St. Paul, MN 55114 TEL: (651) 646-7077 FAX: (651) 646-5984
To HITM home page
To Causes of Foodborne Disease

See also course description for Employee Food Hazard Control in Retail Food Operations